"dsi1" > wrote in message
...
On Saturday, January 9, 2016 at 8:01:34 AM UTC-10, koko wrote:
> On Sat, 9 Jan 2016 00:55:34 -0800 (PST), dsi1 <>
> wrote:
>
> >On Thursday, January 7, 2016 at 6:42:15 PM UTC-10, Julie Bove wrote:
> >> I made a lasagna yesterday,
> snippage
>
> >
> >Tonight I had fried pork chops. The chops were seasoned and dredged in
> >cornstarch and fried in a good amount of oil at high heat. The chops were
> >flipped and browned and then fried for several minutes at med-high heat
> >while flipping several times. A quantity of water was added to the pan
> >along with some ketchup, kim chee base, and sake, then simmered for a few
> >minutes. The chops were then removed and a couple of heaping tablespoons
> >of chopped garlic, a small amount of honey, and a small shot of vinegar.
> >The sauce was reduced at high heat and poured on the chops.
> >
> >I got some beans soaking in the slow cooker. In about eight hours, I'll
> >add some dehydrated onions, ketchup, garlic, vinegar, sugar, chopped
> >bacon ends, and a package of arabiki sausage. Then I will toddle off to
> >work. It shall be done when I get home. Thanks, slow cooker!
>
> Sounds wonderful. I also prefer cornstartch or white rice flour for a
> nice crispy pork chop.
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard

Rice flour would work great but I have the cornstarch in a reclosable
container which makes it more convenient to use. I'm going to dump that box
of rice flour in the cornstarch container and use it more often. That would
work swell. Thanks!

---

When I could eat rice, my flour of choice for such things was sweet rice aka
glutinous. Was very cheap in the Asian food section and could be purchased
in a small amount.