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From: "Carol" <cshenk@virginia-beach.com>
Newsgroups: rec.food.cooking
Subject: Re: Redefining eternity
Date: Mon, 9 Dec 2024 16:51:28 -0000 (UTC)
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Michael Trew wrote:

> On 12/8/2024 3:06 PM, Dave Smith wrote:
> > On 2024-12-08 2:49 p.m., Jill McQuown wrote:
> > > On 12/7/2024 12:01 PM, Michael Trew wrote:
> > > > On 12/5/2024 6:12 PM, Dave Smith wrote:
> > 
> > > > > Then they started to make pork healthier and it didn't taste
> > > > > as good.
> > > > 
> > > > What does that mean?
> > > 
> > > Several decades ago, pork fat was deemed "unhealthy" so pig
> > > farmers  started raising leaner pigs.  The meat doesn't taste
> > > nearly as good  and is one reason people complain about it being
> > > so easy to quickly  over-cook to the point of being dry.
> > 
> > I thought that it was interesting to hear my niece's comment about
> > Estonian pork was more like thee pork we used to get in Ontario. I
> > didn't think that she was old enough to remember how good it used
> > to be  because she was born in 1962  and would have been pretty
> > young when they  traded flavour for health.
> 
> That might explain why I've never been a fan of pork.  If it's up to
> me, the only pork cooked here is occasional pulled pork sandwiches,
> low and slow in a crock pot.  I can't say I've ever tasted a pork
> chop that I enjoyed.

I gave up on pork chops.  Too lean now.  I have no issues with pork
loin though, just cook to the rare or medium rare.  They sell whole
ones here and I have the butcher cut it to roughly 1inch think, getting
17-20 steaks typically at 1.19lb.

Hot pan, 5 min ine side, 3 more after flipping, remove and slice fast
to stop cooking.  Cast Iron is perfect as you won't get that drop inpan
heat when you drop them in.

For serving, 1 steak does Don and I.  We do 2 when Charlotte is home
and have leftovers.

https://postimg.cc/VdFNYtqh

You'd probably use 2 steaks for the 4 of you (infants on milk).  If you
put a 3rd one on, you would definately have leftovers.

Here's one of many marinades you might like:

3 TB soy sauce
3 TB Apple cider vinegar
4 TB BBQ sauce of choice (I use a store brand hickory one)


(I kept it simple and likely in your kitchen).  

Marinade in that for 30min-overnight. Preheat your thickest pan then
drop them in with the marinade (so it's also a cooking sauce).

Leftovers are nice cold or nuke 30 seconds.  Slice thinner and layer on
bread with mustard (mayo optional).  I add raw bok choy whites for
crunch but lettuce is fine.