I had some nice pork chops, but my son wanted bratwursts, which was OK because I'd gotten some out to thaw earlier. My wife won't eat pork chops or brats, so I bought one chicken leg 1/4 for her, and cut it into leg, thigh and back portion. I grilled all 3 meats over seasoned hickory. I had some of each. The chops were so tender, so much better than those shoulder (butt) steaks.
Quoted message said:
From now on, if I have a choice of good chops for $2.29/#, and
shoulder steaks for half that price, I think I'll go for the chops. There was less waste on them too.
I had some nice pork chops, but my son wanted bratwursts, which was OK because I'd gotten some out to thaw earlier. My wife won't eat pork chops or brats, so I bought one chicken leg 1/4 for her, and cut it into leg, thigh and back portion. I grilled all 3 meats over seasoned hickory. I had some of each. The chops were so tender, so much better than those shoulder (butt) steaks.
Quoted message said:
From now on, if I have a choice of good chops for $2.29/#, and
shoulder steaks for half that price, I think I'll go for the chops. There was less waste on them too.
--Bryan
I'd probably not buy pork if no one is going to eat it, but that's me. I have a picky family as well...
We like pork here..I'm making Jagerschnitzel tonight.
"I'm a psychopath with super powers and you're my girl!" - Mr. Hyde, Jekyll.
Dr. Jekyll: Ever killed anyone, Benjamin? Benjamin: Not personally. I have people. Dr. Jekyll: You're missing out. It's like sex. Only there's a winner.
"I'm a psychopath with super powers and you're my girl!" - Mr. Hyde, Jekyll.
Dr. Jekyll: Ever killed anyone, Benjamin? Benjamin: Not personally. I have people. Dr. Jekyll: You're missing out. It's like sex. Only there's a winner.
I had some nice pork chops, but my son wanted bratwursts, which was OK because I'd gotten some out to thaw earlier. My wife won't eat pork chops or brats, so I bought one chicken leg 1/4 for her, and cut it into leg, thigh and back portion. I grilled all 3 meats over seasoned hickory. I had some of each. The chops were so tender, so much better than those shoulder (butt) steaks.
Quoted message said:
From now on, if I have a choice of good chops for $2.29/#, and
shoulder steaks for half that price, I think I'll go for the chops. There was less waste on them too.
Pork steaks from the shoulder are made up of several different muscles and don't grill up evenly; They're only good for braising, IMO. If you can get the little "T-Bone" pork chops, they're great, or a good package of boneless or bone-in loin chops with the white and dark meat. They're worth the extra $1/lb when grilling.
We like pork here..I'm making Jagerschnitzel tonight.
How's that? A wienerschnitzel made out of game?
Pork cutlet....add mushroom sauce...serve with spaetzle or potato.
That was the one disappointing meal in my three visits to Germany. We were were in the historical old town of Rothenburg ob der Tauber and we had dinner in an interesting looking old restaurant that turned out to be a tourist trap. My Jagerschnitzel was more like a hamburger with a canned mushroom gravy on top and served on egg noodles. It was a damned shame because the real thing would have been so good.
I had some nice pork chops, but my son wanted bratwursts, which was OK because I'd gotten some out to thaw earlier. My wife won't eat pork chops or brats, so I bought one chicken leg 1/4 for her, and cut it into leg, thigh and back portion. I grilled all 3 meats over seasoned hickory. I had some of each. The chops were so tender, so much better than those shoulder (butt) steaks.
Quoted message said:
From now on, if I have a choice of good chops for $2.29/#, and
shoulder steaks for half that price, I think I'll go for the chops. There was less waste on them too.
It is the same with lamb chops too. The shoulder chops have more fat and more bone, and with the bone heading off in all directions it is hard to get at the meat. The loin chops are more expensive but the fat is limited to the outside and there is a nice big chunk of meat in the middle. I don't bother with the shoulder chops anymore.
> We like pork here..I'm making Jagerschnitzel tonight. How's that? A wienerschnitzel made out of game?
Pork cutlet....add mushroom sauce...serve with spaetzle or potato.
That was the one disappointing meal in my three visits to Germany. We were were in the historical old town of Rothenburg ob der Tauber and we had dinner in an interesting looking old restaurant that turned out to be a tourist trap. My Jagerschnitzel was more like a hamburger with a canned mushroom gravy on top and served on egg noodles. It was a damned shame because the real thing would have been so good.
Oh yuck...
I bread my pork cutlets with bread crumbs and pan fry...then I sautee onions and mushrooms in the same pan...when they're soft I add beef stock, simmer, add some cornstarch slurry...serve over the cutlets with roasted potatoes. The potatoes are really really good in the gravy as well.
"I'm a psychopath with super powers and you're my girl!" - Mr. Hyde, Jekyll.
Dr. Jekyll: Ever killed anyone, Benjamin? Benjamin: Not personally. I have people. Dr. Jekyll: You're missing out. It's like sex. Only there's a winner.
"Dave Smith" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Bobo Bonobo® said:
I had some nice pork chops, but my son wanted bratwursts, which was OK because I'd gotten some out to thaw earlier. My wife won't eat pork chops or brats, so I bought one chicken leg 1/4 for her, and cut it into leg, thigh and back portion. I grilled all 3 meats over seasoned hickory. I had some of each. The chops were so tender, so much better than those shoulder (butt) steaks.
Quoted message said:
From now on, if I have a choice of good chops for $2.29/#, and
shoulder steaks for half that price, I think I'll go for the chops. There was less waste on them too.
It is the same with lamb chops too. The shoulder chops have more fat and more bone, and with the bone heading off in all directions it is hard to get at the meat. The loin chops are more expensive but the fat is limited to the outside and there is a nice big chunk of meat in the middle. I don't bother with the shoulder chops anymore.
We like pork here..I'm making Jagerschnitzel tonight.
How's that? A wienerschnitzel made out of game?
Made of hunters. Jäger = hunter(s).
By the way, Wienerschnitzel, like costoletta alla milanese, is always made with veal. Anything else is just Schnitzel of whatever kind. There are two different kinds of Jägerschnitzel. In western Germany and Austria, Jägerschnitzel is named after the sauce with which it is served, Jägersoße or Jägersauce, made with mushrooms and either cream or tomatoes. A veal or pork escalope is breaded and fried and served with the sauce. In eastern Germany, it is made with and named after Jagdwurst (hunting sausage), which is sliced, breaded, fried and served with tomato sauce.
The western version would be called costoletta di vitello (o di maiale) alla cacciatora (o con salsa di funghi).
I had some nice pork chops, but my son wanted bratwursts, which was OK because I'd gotten some out to thaw earlier. My wife won't eat pork chops or brats, so I bought one chicken leg 1/4 for her, and cut it into leg, thigh and back portion. I grilled all 3 meats over seasoned hickory. I had some of each. The chops were so tender, so much better than those shoulder (butt) steaks.
Quoted message said:
From now on, if I have a choice of good chops for $2.29/#, and
shoulder steaks for half that price, I think I'll go for the chops. There was less waste on them too.
Pork steaks from the shoulder are made up of several different muscles and don't grill up evenly; They're only good for braising, IMO. If you can get the little "T-Bone" pork chops, they're great... They're worth the extra $1/lb when grilling.
These were exactly that. Bone in t-bone. I left the one out overnight that I was saving for stir fry this evening. I noticed this morning and had to throw it out. It was "wet aged."
[email hidden] (Victor Sack) wrote in news:1i1s7ft.19iskviqhuf68N% [email hidden]:
Quoted message said:
n eastern Germany, it is made with and named after Jagdwurst (hunting sausage), which is sliced, breaded, fried and served with tomato sauce.
I used to make copycat Egg Mcmuffins at home using comercial Jagdwurst. Then the supply around here dried up... forcing me to stop. I miss those hyalon days.
--
The house of the burning beet-Alan
It'll be a sunny day in August, when the Moon will shine that night- Elbonian Folklore
Exactly. Your knowledge of italian kitchen is very good, are you by any chance a cook?
Why, yes. A not-a-very-accomplished, if eclectic, amateur one. As to Italian cooking, I've been in Italy many times and even used to live there (Rome) for a bit, many years ago, and learnt to love Italian food.
I used to make copycat Egg Mcmuffins at home using comercial Jagdwurst. Then the supply around here dried up... forcing me to stop. I miss those hyalon days.
Was that Jagdwurst a real sausage, or a canned or jarred one? Here both versions are available.
[email hidden] (Victor Sack) wrote in news:1i1u0qt.4hafhb10tbfumN% [email hidden]:
Quoted message said:
hahabogus said:
I used to make copycat Egg Mcmuffins at home using comercial
Jagdwurst.
Quoted message said:
Quoted message said:
Then the supply around here dried up... forcing me to stop. I miss
those
Quoted message said:
Quoted message said:
hyalon days.
Was that Jagdwurst a real sausage, or a canned or jarred one? Here
both
Quoted message said:
versions are available.
Victor
As I understand your question. Your qustion wasn't metaphorical was it? It was found in the deli-case beside the Ham loaf (usally made by the butcher whose shop you were in), Corned beef & Gypsy Salami etc at certain butchers...big horken suasages (deli Salami sized sausages) from whence you ordered say a 6 inch chunk or a lb cut on slices...no cans, no jars. It was displayed in the cold case in a black plastic over skin with writing on it, after it was cut open or hung on the back wall if still fresh from the comercial sausage maker....I believe the actual sausage skin was pork casing. So I will say Yes it was a real sausage to your inquiry. And if your inquiry was metaphorical the answer would still be yes, because it showed all the characteristics of a true sausage.
--
The house of the burning beet-Alan
It'll be a sunny day in August, when the Moon will shine that night- Elbonian Folklore
