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What I Ate: January 23, 2009

Posted 24 January, 2009 at 1:50am by Michael Chu
(Filed under: Food, What I Ate)

For lunch, I heated the leftover Red Robin burger in the convection toaster oven. I separated the bread from the patty (heated the patty longer) and tossed the lettuce. I toasted the bread a little and reassembled.
Leftover burger

For dinner, I brined a bone-in loin pork chop (water, salt, some Amazing Taste pork seasoning mix that I'm supposed to be testing) and prepared some fresh shrimp for the grill. I seasoned one shrimp kabob with Amazing Taste's seafood seasoning which seems to be predominantly lemon and dill powder and the other kabob with kosher salt and freshly ground black pepper (as a control group).
Seasoned Raw Shrimp

I accidentally overcooked the shrimp (lost track of time while rushing in from the grill to take a look at how the salad was coming along), but the flavor was okay. Apparently, I under seasoned with the Seafood seasoning (it was fairly subtle). Tina liked the seasoning better than the standard salt and pepper. She said the taste reminded her of eating crab instead of shrimp.
Seasoned Shrimp (Cooked)

We also had salad that Tina prepared - mixed green, lettuce, and arugula with Marie's Creamy Ranch dressing.
Salad

The pork chop came out pretty good as well. Well, as good as a pork chop served at a steak house. That is to say, just slightly chewy with a basic slightly salty flesh that tastes like lean pork. Kind of like chicken breast but with a different texture. Even with the 2 hour brine, I couldn't get a strong enough flavor. I'm beginning to think there's no way to fix lean pork. (The fattier cut from the butt last week was much better in terms of flavor.)
Pork Chop

3 comments to What I Ate: January 23, 2009

Don, January 26th, 2009 at 8:36 am:

  • Would lean pork work in a slow cooker? I love slow cooked shanks (beef and lamb), but they might have more connective tissue than lean pork.

Michael Chu, January 26th, 2009 at 10:08 am:

  • Generally, lean cuts will end up getting tough when cooked for a long time because there's really not much connective tissue to break down to help "tenderize" the cut. The only way to make sure it's going to be tender is to not cook it too long. Shanks, ribs, butt and trotters all work really well when slow cooked though. Loin, not so much.

Amit, January 13th, 2013 at 2:42 pm:

  • I like to make stuffed pork chops thick, white might want to buy pork chops vdniae.Je pork seasoned stuffing mix to start. Then I cut an apple or two small squares, cubes and onions. Fry them together and mix with stuffing mixture pre9pare9e.Divisez its thick pork chops, leaving them attached to one side (usually half the fat). Rub in and out with salt and pepper. Then things. They look like clams open, but then told them to cover correct.Je paper (glossy side) and bake for one hour at 325 or the network. Discover at least 15 minutes. What really lean pork drippings are usually not enough to make the sauce, so you can forget, that is, or serve it with some apples. What you might not even need stuffing starch (although I usually do not use one anyway), add vegetables and / or salade.C the family pet. You can also search for Asian stir-fry recipes, pork, cut into small pieces. Dishes, chicken and pork are generally interchangeable.

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