That's not a pork chop!
Sorry I have not posted to the blog in a while. Been kind of busy with other things. I have not done much work to the house. I have been fishing. I was very excited a few weeks ago when I caught a Bass on a Lure called a "Jitterbug". You cast it out and it floats on a surface and makes a bubbling sound as you reel it in. It is very relaxing. Except when you catch a fish, then it is very exciting. Bass love to fight and jump out of the water.
We went out to dinner out a local Italian place. I ordered the Iowa Pork Chop. You know it has to be good if it's from Iowa. If you know me, you know I love a good pork chop. When it came out, it was a plain gray. No burn marks, nothing. It looked like it was steamed or something. But he, never judge a book by it's cover. So I tried it, it had no flavor. It was possibly the worst Pork Chop I ever had. I will not directly name the place I had this at, but it was not my Mothers Pork Chop.
Now here is my secret to making the perfect pork chop. First of do not buy those whimpy chops! Get thick cut pork chops, over an inch. Now you have to cook them on a Weber grill, charcoal is preferred. The grill has to be well seasoned, that is not cleaned for a year or more. And cook it indirect, that is the coals are at the right and left side of the grill. No coals in the middle. Season the chops to you liking, if cooked properly you could get away with no seasoning. The coals have to be very hot. Start by browning the chops directly over the coals for 5 minutes each side. Then move them to the center of the grill for 20 minutes or until cooked. Once you mastered the art of grilling the chops, then you can get creative like adding bacon, cheese, or what ever to the chops.
End of Joe's cooking lesson.
This week I am in San Francisco, Ca. for the VMWorld conference (www.vmworld.com). I will post photos later in the week to prove I am really here and not virtually attending. San Francisco is my second favorite city, Chicago being my favorite. My favorite place to go for diner is Lori's Diner, a chain in San Francisco. It is in 1950s decor, or as close to it as you can get. They have a Big Cow on the counter that Moo's if someone orders a Milk Shake...at least that when I think when it Moo's. They also have the old style milk shake machines, that is they are blended. Reminds me when I was a kid, my parents had one of those. Actually I still have the Miik Shake machine, we all have things around from our childhood. The Milk Shake machine is my favorite. I had dinner at Lori's tonite. And I ordered the pork chops. OK I may have to go back and give them a lesson on cooking pork chops, they were not bad just not great.
San Francisco also has the Cable cars. I recommend spending an enire riding them. They have the old trolly cars too. I will try to get some photos while on break from the conference.
More to come later.
Joe
We went out to dinner out a local Italian place. I ordered the Iowa Pork Chop. You know it has to be good if it's from Iowa. If you know me, you know I love a good pork chop. When it came out, it was a plain gray. No burn marks, nothing. It looked like it was steamed or something. But he, never judge a book by it's cover. So I tried it, it had no flavor. It was possibly the worst Pork Chop I ever had. I will not directly name the place I had this at, but it was not my Mothers Pork Chop.
Now here is my secret to making the perfect pork chop. First of do not buy those whimpy chops! Get thick cut pork chops, over an inch. Now you have to cook them on a Weber grill, charcoal is preferred. The grill has to be well seasoned, that is not cleaned for a year or more. And cook it indirect, that is the coals are at the right and left side of the grill. No coals in the middle. Season the chops to you liking, if cooked properly you could get away with no seasoning. The coals have to be very hot. Start by browning the chops directly over the coals for 5 minutes each side. Then move them to the center of the grill for 20 minutes or until cooked. Once you mastered the art of grilling the chops, then you can get creative like adding bacon, cheese, or what ever to the chops.
End of Joe's cooking lesson.
This week I am in San Francisco, Ca. for the VMWorld conference (www.vmworld.com). I will post photos later in the week to prove I am really here and not virtually attending. San Francisco is my second favorite city, Chicago being my favorite. My favorite place to go for diner is Lori's Diner, a chain in San Francisco. It is in 1950s decor, or as close to it as you can get. They have a Big Cow on the counter that Moo's if someone orders a Milk Shake...at least that when I think when it Moo's. They also have the old style milk shake machines, that is they are blended. Reminds me when I was a kid, my parents had one of those. Actually I still have the Miik Shake machine, we all have things around from our childhood. The Milk Shake machine is my favorite. I had dinner at Lori's tonite. And I ordered the pork chops. OK I may have to go back and give them a lesson on cooking pork chops, they were not bad just not great.
San Francisco also has the Cable cars. I recommend spending an enire riding them. They have the old trolly cars too. I will try to get some photos while on break from the conference.
More to come later.
Joe
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