T.i.m.o.t.h.y.
Active Member
If you like crunchy pork then eat pork rinds . Crispy bacon was probably discovered (not as a total loss toss it) when a guy like you prefers moisture starved pork. Kind of like how cherries are destroyed in order to make marachino cherries. (mara means die/death) chino means shee no kidding. But seriously, yesterday I fried some deli ham to substitute bacon for a home customized sub sandwich. When I don't have the ingredients for what I want, I make due or experiment. That's probably where pb&j sandwiches came from. I like the idea of using jelly with meatballs for a complimentary sauce. It tastes good. Even if my mother thought it was crazy. She has no culinary sense of adventure.Man, those pork chops look good!
"Above 140°F things start to go south pretty fast. Muscle fibrils tense up very tight, expelling internal moisture in copious amounts—a chop can lose up to 30% of its moisture when cooked to 150°F or higher. Here be dragons. You want to stay away."
I like my pork to come out like jerky and my (edit: wife doesn't.)
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