Had pork chops for lunch/dinner today. Not had them in years and I know why now. Bit shit really.
Had pork chops for lunch/dinner today. Not had them in years and I know why now. Bit shit really.
Yeah pork chops are pretty rubbish as it goes.
Made burgers for the fifth time this year. Really like them and they are so easy to make. The sauce in the pic is the stuff of gods.
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Edit: the picture doesn’t work for me, so here’s the link: https://pasteboard.co/JJ0bE6u.jpg
Last edited by Pen; 10-01-2021 at 02:25 PM.
Cockney rhyming slang isn’t very Italiscotuguese.
I love a pork chop, a good thick one with the bone in it is a dream of a meat.
Looks quality.Originally Posted by Pen
It was just a bit tough and flavourless. Could well be operator error.
That does look good. Bonus points for the brioche bun.
I think it’s a must. Luckily we have decent ones in the sho nearby as I really don’t enjoy baking.
Burger looks great but controversial burger opinion; brioche buns are shit.
Also @Pen give this burger sauce recipe a try next time, it's really nice.
Not liking pork chops should be a capital offence.
Brioche buns can largely go in the bin as well (although I do have some in to eat later).
Edit o/
Careful, he’ll delete it.
I'm a twit
Lamb chops > Pork chops tbf.
I have just learned that a Barnsley chop is indeed a lamb chop.
Both chops are great.
The sky is also blue.
There's not much that Lamb Chops aren't better than. Duck may be the only exception.
Is this the first agreement ever?
Duck chops sound terrible. Unsubscribe.
We agree on Liverpool.
Scotch rolls/morning rolls/whatever you want to call them are the best for burgers. Didn't brioche ones become the norm because they keep for days and restaurants can buy a million at a time?
I don't mind a bit of sweetness in the bun in the style of fast food joints but full brioche is just way too cakey and prone to disintegration.
Scotch rolls are pretty much the best rolls full stop, with a notable mention for Portuguese ones.
Morning rolls are meh.
Gimme a crusty roll any day.
A crusty roll for a burger? Madness.
Crusty rolls are surely only vehicles for bacon?
Morning rolls?
Super soft and dusted with flour.
Aka barms.
Bring back the sesame seed sawdust buns from the 90s. And the grey oily burgers too.
Can't beat a burger van burger.
Ah, a bap or a blaa then.
What’s a cob?
A blaa? Is that a typo?
One of the privileges of being a southerner is you don't have to try and keep up with the innumerable number of pointless words/variations that northerners have for bread rolls.
It’s one only made in Waterford. Think it’s protected like you get some cheeses and drinks are around the world.
https://en.m.wikipedia.org/wiki/Blaa
It was a general comment, not specifically for burgers. For a burger I'm really not that bothered beyond the fact that there was a point when Glasgow was about 90% "gourmet" burger places doing identikit burgers in brioche buns.
Pork chops can be good but pork is definitely one of the harder meats to cook well and is bad when it's not quite done right.
I can see the case for not letting any old shite be sold as champagne, but protecting things like that is pretty lol. Who would even want to try ripping it off?
No idea. Someone that knows more than us decides but I’d wonder why anything should be myself.
Ooof. That is very, very nice. The big dimple must be brilliant for release. Looks like there's some upwards curvature on the tip (oi oi) as well, which probably is pretty forgiving.Nice knives. I still want to try a cleaver at some point.
I also bought another new knife:
Kamon 240mm s-grind gyuto in 1.2519 monosteel.
I've loved the cleavers so far. Needed some care out of the box (quick sharpen and oil/wax treatment on the handles) but they work like a dream.
Last edited by Luca; 10-01-2021 at 06:52 PM.
This is your fault.
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Enjoy making them for a week as you’re always left with some ingredients as leftovers and it just makes sense to buy the missing stuff again.
I thought that was a jar of tomato sauce/puree for a moment before I Googled whether Mutti makes ketchup. Still, Heinz or bust.
I think most people tend to overcook pork based on some misguided, 60s-housewife-tale nonsense that it can't be pink in the middle. This is compounded by the anatomy of chops which, unlike much the rest of the animal, are very very lean. Pork chops can/should be pink in the middle, so cooking them to about medium (140F) will get you a good result. Here's the obligatory Kenji analysis.
It also helps substantially (but is ultimately not fully necessary) if you brine the chops beforehand.
Best ones I ever had were smoked and weren’t pink in the middle, so SHOULD is probably not quite true. Though fair play if that’s your preference.
Actually, as I think about it, you (Spikey) should probably be targeting ~130 (which is where it's still pink in the middle). 140 is also juicy chop but mostly white (which is probably what Giggles had, and can also very good, but makes it easier for the temperature to run away from you into dry territory).
Usually smoked pork chops are brined beforehand as well, which does wonders.
I love a brioche bun. Burger place near me does a burger with doughnut instead of a bun which is sickly but great. .
My favourite is probably a pretzel bun I’d say, but they’re not as widely available.
Had some burgers tonight.
Didn't take any photos, because, well . . .
Reckon replacing the bun with potato waffles could be an interesting divergence. Might be somewhat impractical.
Replace the bread with those little Chicago Town pizzas.
The potato bun is the best burger bun, followed by a brioche. But I agree with the assessment that brioche buns fall apart easily - just need to eat the burger quickly.
Who tf is Tim Hortons and why is there a queue that puts the Maccy-Ds drive-thru (directly next door to it) to shame in the new one near my yard?
Menu
Going off that, it just looks like Ronald was furloughed and has had to start some shit rip-off.
Do not speak ill of this Canadian icon or I will slash the tires of your child bike.
Canada’s biggest coffee chain.
Tbf all the menu items that aren’t breakfast or doughnut related are shit.
Get yourself an Iced Capp in the summer though, and you’re flying.
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