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Food Thread: Porcine Perfection In Paris

That's what the lowly pork chop looks like in my new neck of the woods, and I for one heartily approve! The difference between it and the commodity pork that is readily available in the United States is significant, including (unfortunately) the cost. Yup, it is pricey, about $8/lb, But for that I get a spectacularly flavorful chop, with copious amounts of fat, and best of all, the delicious other muscles and fat along the perimeter that is almost always trimmed away by American pork processors.

Cooking it was easy! I seared the perimeter fat until nice and toasty, then seared one side to the same degree, flipped it over, plopped it into a warm oven for about 25 minutes (five minutes too long for me, but I wasn't the only one eating). It came out wonderfully browned, but tender and juicy. And the fat...that glorious fat! Delicious!

I know that America produces fantastic pork, but it is so damned hard to find! And I do appreciate the amazing job that our farmers and processors do with mass-market pork. I can get good stuff for a fraction of what I paid for that chop, and especially for smoking and BBQ, it is very, very good.

But a fella can dream, can't he?

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I am hoping against hope that the Trump administration will do something about the absolutely insane policy mandating biofuel use. In practice, that means ethanol in gasoline. The Renewable Fuel Standard was created by Congress through The Energy Policy Act of 2005 and the Energy Independence and Security Act of 2007, both signed by our favorite Bush (spit).

It's a stupid idea, ignores the fact that petroleum is in abundance, and takes up valuable farmland that could be used to feed people. So any time anyone complains about starvation in the world, remind them of this pathetic policy.

What? Iowa farmers had something to do with it? I'm shocked that politics has intruded on our energy policy!

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The trend among a certain kind of internet recipe writer is to simplify. If the traditional recipe calls for nine ingredients and 45 minutes of prep and cooking, well they can do it with four ingredients and 12 minutes of prep and cooking time.

And sometimes it even works! But there is a subtext with many of them that seems to be reflexively against tradition in any form. "We modern cooks are so much more in tune with the environment and the people who do the cooking!"

Yeah...sure. Most of the time, traditional recipes are great because they have been tested and retested by millions of people over many years. Yes, shortcuts are great!

But not this one. Crustless Quiche Lorraine is a good idea, but this knuckle-dragger also removed the cream, so what we are left with is a hard-cooked bacon, egg, and cheese omelet.

What a maroon!

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Lurker "RS" does what a lot of good cooks do...he uses most recipes as a starting point, but brings his experience and particular palate to bear. And even more importantly, he is aware of the recipe's shortcomings and plans the next version accordingly.

Thought you might appreciate a report on a mid-week meal I prepared for my longsuffering spouse. The starting point was this recipe, though I never follow recipes in detail: Roman Style Chicken Used crushed tomatoes and passata to get up to two cups of sauce base. Added more capers and garlic plus a green bell pepper for additional color. Used more prosciutto. Should've used more cayenne an maybe added mushrooms. Also, next time, fresh herbs instead of dried, and pass the chicken under the broiler at the end to crisp up the skin. Served with rice, but the sauce should be reduced more or thickened with a corn starch slurry for a pasta side IMHO. Mashed cauliflower gratin would be a nice side as well, plus a green veg. All in all, not bad. Spouse was happy.

****** Three Martini Chicken

Of COURSE it caught my attention! I knew what it was before I clicked on the link, but it is a clever way of getting drinkers to look!

Vodka sauce isn't just an affectation or a change for change's sake. The alcohol extracts complex flavors from the tomatoes, and adds an interesting mouth feel that I think is wonderful!

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Hi from AshevilleRobert!

It's strawberry season here in my neck of the woods,so I got some local berries and made turnovers with homemade vanilla cream icing. Here's an example pic.

Yeah...they look good. I love that sort of stuff. There is nothing quite like fresh fruit!

And there's more from AshevilleRobert! Remember the Fish joint I linked to in last week's Food Thread? Well, he has some thoughts...

Good Hot Fish? We have not been there. My wife hates both catfish and trout. (She's weird).

Plus it's in an area of downtown where I wouldn't want to leave my car unattended for long.

This place has become one of our more favorite locations. It's a little west of Asheville... Haywood Smokehouse

Oh,and as far as fish goes, this is the one I'd recommend. Again, it's not in Asheville but close by.

Pisgah Fishcamp

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Why did nobody tell me to char my avocados before I make guacamole? Not that I am making any anytime soon, but what a good idea!

And...why is the plural of tomato, "tomatoes," when the plural of avocado is "avocados?"

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I thought France would have good garlic, but the Frogs seem to have the same problem we have in the U.S. At least they don't import filthy garlic from China. Pork is great here, but no game, so send all of your extra antelope to: cbd dot aoshq at gmail dot com.

Who are those poor deluded souls We know who shakes their Manhattans! These are the same people who drink fine bourbon with coke, and probably shake red wine with ice too.

$1,200 for a bottle of bourbon is just stupid, insulting, and a ghastly affront to most people's palates and wallets. I think the sweet spot is $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.

The problem...or the solution...is to buy lots of bourbon, take tasting notes, and eventually arrive at your favorites! It should take forty of fifty years, but it is worth it!