Natural Citizen
American Made
- Aug 8, 2016
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Polk. Salad.
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Annie.Polk. Salad.
SkinnersAnnie.Polk. Salad.
Marinade in what?What do I do with them? Any ideas?
They were on sale but they are super thin and bone in. I am not super excited with breading and frying. I also do not want to do anything involving a can of any kind of soup.
Marinade for 24 hours then throw on the grill.
Gochujang, sake, sesame oil, rice wine vinegar, ginger, ponzu, dark soy sauce, salt & pepper, garlic powder.
But the bone is half the joy! Nibbling off the little tender bits stuck to the bone and sucking all the nice brown caramelized grease off 'til its naked and then you're done.Marinade in what?What do I do with them? Any ideas?
They were on sale but they are super thin and bone in. I am not super excited with breading and frying. I also do not want to do anything involving a can of any kind of soup.
Marinade for 24 hours then throw on the grill.
Gochujang, sake, sesame oil, rice wine vinegar, ginger, ponzu, dark soy sauce, salt & pepper, garlic powder.
Try it once then tell me it didn’t change your life. Keep the bone on until you take it off the grill.
So thin and dry is better?Brown them and put them in a slow cooker, I hate the dry thick porkchops. I would rather thin any day and preferably with bones in them, like pork steak, just cut away the fat.
Gravy is just another sauceThose ARE good, but you forgot the gravy.Stuff Them
Gravy is for crappy cooks to cover up their mistakes or inability to turn food into a masterpiece. Sauces on the other hand can add something worthwhile.
-------------------------------- no HOME EC in school eh ?? just brown them and then simmer in water , salt , pepper , chopped onion , maybe green pepper till they are fork tender or falling apart .What do I do with them? Any ideas?
They were on sale but they are super thin and bone in. I am not super excited with breading and frying. I also do not want to do anything involving a can of any kind of soup.
What do I do with them? Any ideas?
They were on sale but they are super thin and bone in. I am not super excited with breading and frying. I also do not want to do anything involving a can of any kind of soup.
Country cooks' gravy is beautiful sauce by another name.Those ARE good, but you forgot the gravy.Stuff Them
Gravy is for crappy cooks to cover up their mistakes or inability to turn food into a masterpiece. Sauces on the other hand can add something worthwhile.
-------------------------------- no HOME EC in school eh ?? just brown them and then simmer in water , salt , pepper , chopped onion , maybe green pepper till they are fork tender or falling apart .What do I do with them? Any ideas?
They were on sale but they are super thin and bone in. I am not super excited with breading and frying. I also do not want to do anything involving a can of any kind of soup.
So thin and dry is better?Brown them and put them in a slow cooker, I hate the dry thick porkchops. I would rather thin any day and preferably with bones in them, like pork steak, just cut away the fat.
Not dry with sauerkraut and potatoes cooking all day
I'll take dry over sauerkraut.