My attempt at one of my favorite things from the past: Smothered Pork Chops!
Nothing too fancy here, just some good bone in Niman Ranch Pork, brined in a healthy dose of maple syrup and apple cider vinegar, sous vide, chilled, buttermilked, crusted with panko, fried crisp, smothered with a mushroom soubise, and served alongside some celery root and leek mash, with a southern style vinegar slaw! and a nice cold one to go with it
Oh yeah sure, not TOO fancy. That means no liquid nitrogen? Looks awesome.
"God sends meat and the devil sends cooks." - Thomas Deloney
How long did you sous vide the pork for, and at what temp??
Droool.......
Spike C
"The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
Pirsig
Ack, Pitoui, (add any other comic strip expletive).
IMHO maple syrup has no place in food - at least food that is going in my mouth.
The rest of it sounds great.
James
Shoot, I just realized that I once again forgot to take pics of the food I made. Had some really nice short ribs lately, and yesterday some nice pork tenderloins wrapped in prosciutto that were as perfect as I ever made them. Gotta keep a camera in the kitchen... Great stuff to be seen here, love the thread.
Stefan
60°C until it hit that internal temp which was about 1 hr 45 mins! Haha it is funny you mention the liquid nitro though, we are getting our Dewar in on the 30thOriginally Posted by Ratton
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The pork looks really good, but I'm just curious, what's a FANCY meal at your house?60°C until it hit that internal temp which was about 1 hr 45 mins! Haha it is funny you mention the liquid nitro though, we are getting our Dewar in on the 30th
A little packer brisket- oak wood and love.
You are a credit to New York City.
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