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01-08-2010, 07:18 PM
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#41
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Mod Assassin
Super Moderator
Join Date: Oct 2004
Location: Makena's Kennel.
Posts: 33,959
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I'll get details and post it up tomorrow.
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01-10-2010, 01:30 AM
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#42
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Look out for #1. Don't step in #2 either.
Join Date: Dec 2004
Location: Connecticut
Posts: 1,273
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When watching the playoff games, here's a simple one for my favorite dip.
1 can of chili
1 package of cream cheese
1 pack of shredded cheddar
Heat in microwave for about 2 mins, mix and heat for about another minute. It's awesome with tortilla chips.
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01-11-2010, 04:17 AM
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#43
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Loki
Join Date: Aug 2004
Location: Lynden, Washington
Posts: 2,520
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Pork Chops
How do you cook pork chops without undercooking or overcooking them?
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01-11-2010, 12:47 PM
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#44
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Yeah, I spend WAY too much time here!
Join Date: Feb 2006
Location: o'side baby
Posts: 12,629
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the big myth about pork is you have to cook it until you cant see any blood. yes it can be bloody . mine is always a little bloody and very tender. from the thinnest chop to the thickest. it just has to reach 160 degress inside. to get that temp cook it to 150 and let it sit and warm up to the last ten. how you get to that temp just depends. slow cook in the oven or fast cook on a stove it doesnt matter. treat pork like you would a steak you cook tell it is medium well.
poultry should get to 165 and beef 150.
those old black meat thermometers you have. toss those out. the readings on those are hundreds of years old and need to be changed.
the basic fact is bacteria shouldnt be even worried about if you buy your food at a store and take proper care in storage at home.
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01-11-2010, 12:53 PM
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#45
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Galactus
Join Date: Sep 2004
Location: the void
Posts: 31,161
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Quote:
Originally Posted by The Watcher
How do you cook pork chops without undercooking or overcooking them?
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depends on the cooking method you had in mind....
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01-12-2010, 05:05 AM
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#46
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Loki
Join Date: Aug 2004
Location: Lynden, Washington
Posts: 2,520
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Quote:
Originally Posted by hawkeyethearcher
the big myth about pork is you have to cook it until you cant see any blood. yes it can be bloody . mine is always a little bloody and very tender. from the thinnest chop to the thickest. it just has to reach 160 degress inside. to get that temp cook it to 150 and let it sit and warm up to the last ten. how you get to that temp just depends. slow cook in the oven or fast cook on a stove it doesnt matter. treat pork like you would a steak you cook tell it is medium well.
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That was helpful, thanks.
Quote:
Originally Posted by rychehitman
depends on the cooking method you had in mind....
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I usually put salt & pepper on the chops and bake them for 45 minutes at 375 degrees.
I’ve tried frying, baking and broiling but they never end up being as tender or juicy as they should be. Cooking them in a slow cooker is another story.
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01-30-2010, 08:32 PM
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#47
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Ghost
Join Date: Sep 2004
Location: Dallas, TX
Posts: 8,648
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Speaking of pork, I'm making this tonight - it's a quickie:
Pork Chops with Golden Onions and Wilted Tomatoes
Ingredients
1. 3 tablespoons olive oil
2. 1 tablespoon chopped garlic
3. 1 large onion, halved lengthwise, then thinly sliced lengthwise
4. ½ teaspoon salt
5. 4 (1-inch-thick) pork loin chops
6. 1 pint red grape tomatoes or cherry tomatoes, halved lengthwise
7. ½ pint yellow grape tomatoes or cherry tomatoes, halved lengthwise
8. 3 teaspoons balsamic vinegar
Directions
1. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion & garlic with salt, stirring occasionally, until golden brown, about 8 minutes. Transfer to a bowl.
2. Pat pork chops dry and season with salt and pepper. Heat remaining tablespoon oil in skillet over high heat until just smoking, then sauté chops until browned and just cooked through, about 3 minutes on each side. Transfer chops to a platter and keep warm, covered.
3. Return onion to skillet and add tomatoes, then sauté over moderately high heat, stirring, until tomatoes are slightly wilted, about 2 minutes. Remove from heat and stir in vinegar and salt and pepper to taste.
4. Serve chops topped with onion and tomato.
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01-12-2013, 10:10 PM
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#48
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Ghost
Join Date: Sep 2004
Location: Dallas, TX
Posts: 8,648
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I got this from Cooking Light and made it for the first time tonight. It was a huge success, and we will definitely have it again.
White Bean & Turkey Chili
Ingredients
1 tablespoon canola oil
2 cups diced yellow or white onion (about 2 medium)
1 1/2 tablespoons chili powder
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
3 (15.8-ounce) cans Great Northern beans, rinsed and drained
4 cups fat-free, low-sodium chicken broth
3 cups cooked ground turkey (about 1 pound)
1/2 cup diced seeded plum tomato (about 1)
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preparation
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano, beans, and broth; bring to a simmer. Cook 20 minutes.
Place 2 cups of bean mixture in a food processor, and process until smooth. Return pureed mixture to pan. (NOTE: this step is not absolutely necessary, but it will help to thicken the chili without using flour or cooking longer - if you do it, DO NOT use a blender, as hot liquids and blenders are a disaster)
Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stir well.
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01-13-2013, 09:26 AM
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#49
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Have you ever imagined a world with no hypothetical situations?
Join Date: Mar 2011
Location: Ontario, Canada
Posts: 8,155
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good thread...
anyone have any soups they can recommend? The wife and I make this one a few times per year and love it. We usually double or triple the recipe and freeze a bunch
Roasted Red Pepper/Sweet Potato Soup
Ingredients
3 sweet red peppers, chopped
2 sweet potatoes, peeled and cubed, about 4 cups/1 L
1 onion, chopped
3 cloves garlic
2 tbsp (30 mL) extra-virgin olive oil
1 tsp (5 mL) dried Italian seasoning
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
4 cups (1 L) sodium-reduced chicken stock or vegetable stock
Preparation
In roasting pan, toss together red peppers, potatoes, onion, garlic, oil, Italian seasoning, salt and pepper. Roast in 425°F (220°C) oven, stirring once, until tender and golden at edges, about 1 hour.
In food processor, purée vegetables with stock, in batches; strain into large pot. Whisk in 1 cup (250 mL) water. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.)
Bring soup to boil; cover, reduce heat and simmer for 5 minutes.
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01-14-2013, 12:47 PM
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#50
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Ghost
Join Date: Sep 2004
Location: Dallas, TX
Posts: 8,648
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I have recipes for vegetable soup and chicken & dumplings around here somewhere.
I prefer to use beef stock for my vegetable soup, which defeats the purpose, I suppose; however, it does have more flavor than others I've had.
The c&d is more like a really thick soup, with shredded chicken and small dumplings. It's prepared in a pot, rather than a baking dish.
Re: I'm making that white bean & turkey chili again this coming weekend - a double batch. So dang good...
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