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Old 01-15-2013, 12:53 PM   #51
Scarlet Witch
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Originally Posted by The Watcher View Post
That was helpful, thanks.

I usually put salt & pepper on the chops and bake them for 45 minutes at 375 degrees.

Iíve 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.
Try 425 Degrees for 35 minutes on 1/2 inch chops..Also I noticed that The large Chain Supermarkets Chops Always are a bit tougher...I buy mine from Stew Leonards (which is more like Whole foods) And they are always much more tender.
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Old 01-15-2013, 01:02 PM   #52
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Cliantro and Lime Rice...Love this Recipe (Same type of Rice in Chipotle - the Burrito chain)

1 tbsp oil (canola/vegetable) or Butter
1 tbsp fresh cilantro, chopped fine
1 fresh lime
Ĺ tsp salt (kosher or sea salt)
1 cup white basmati rice
1 3/4 cups water

Sautee the rice in oil/Butter until almost translucent

Add water, bring to a boil.

As soon as the water begins to boil, turn the heat down low.

Simmer, covered for 10-15 minutes, or until all water is absorbed.

Turn off heat. LEAVE IT COVERED, DON'T PEEK for about 20 minutes (this is the "steaming" part..). This is what makes the rice fluffy. You won’t be happy with yourself if you don’t do this. Be patient. Good things come to those who wait.

Remove lid, let some of the steam out. It may be helpful to transfer rice into a mixing bowl for the next step.

Mix salt and juice of lime together until salt is dissolved.

Pour it over rice, fluff with a fork.

Sprinkle in cilantro, and toss well to evenly coat with cilantro and lime mixture.
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Old 10-14-2013, 11:27 AM   #53
d rod
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Bulls: still waiting on your details for the bacon ribs...
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Old 10-15-2013, 01:12 AM   #54
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Just made some roast pork two nights ago and it was damn near perfect (even if I do say so myself). The hard part is getting that really nice crunchy crackling without overcooking the meat.

Best way is to score the rind first, then poor boiling water over it (it opens up the scoring). Then rub some salt and garlic oil into it, cover it with foil and toss it in the oven.

I keep mine covered (tented) most of the time (keeps the meat really tender) and for the last 30 minutes, cut the foil open and expose only the rind. That allows the meat to stay moist but the crackling to go crunchy. And voila

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