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From: dsi100@yahoo.com (dsi1)
Newsgroups: rec.food.cooking
Subject: Re: Dinner suggestion for the year of our lord 20241003!
Date: Wed, 6 Nov 2024 22:46:59 +0000
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On Wed, 6 Nov 2024 21:49:29 +0000, D wrote:

>
>
> On Wed, 6 Nov 2024, dsi1 wrote:
>
>> On Sat, 2 Nov 2024 17:22:14 +0000, D wrote:
>>
>>> Dear rfc:ers,
>>>
>>> I'm writing this on behalf of the wife. She has thought deeply and come
>>> to
>>> the conclusion that I should use my participation in this group for
>>> something good, and therefore asked me to ask you for a dinner
>>> recommendation for the current weather conditions.
>>>
>>> It is about 3 degrees C, windy, dark, and occasionally some light rain.
>>>
>>> What easy and cozy dish would you choose to light up such an autumn
>>> evening?
>>
>> 3 degrees! I don't eat any foods at such temperatures. If it got that
>> cold over here, we'd all die.
>
> No, no, no, the key is staying inside and proper clothing! Another great
> trick is to travel to spain for a month. ;)
>
>> This morning, I had a pork chop. The old-school American way of cooking
>> a pork chop is to brown the chop and then braise it in liquid for 20 to
>> 40 minutes. The modern way to cook a chop is to fry it like a steak.
>> That's a lot easier for me.
>>
>> https://photos.app.goo.gl/o7eEm3ryznsxgCic9
>
> Interesting! How would you say the taste differs between the traditional
> way and the modern way? And why did the modern way prevail?

A braised pork chop will be less juicy and somewhat firmer than a
properly fried chop. It also take a longer time to cook. I think a pork
loin doesn't take to braising very well. Obviously, some RFC people will
disagree.

https://www.southyourmouth.com/2013/07/smothered-pork-chops.html