On Sun, 14 Mar 2021 01:08:20 -0800 (PST), bruce bowser
> wrote:

>On Saturday, March 13, 2021 at 3:32:23 PM UTC-5, GM wrote:
>> On Friday, March 12, 2021 at 7:20:18 PM UTC-6, wrote:
>> > On 3/12/2021 6:28 PM, Ed Pawlowski wrote:
>> > > On 3/12/2021 6:59 PM, Boron Elgar wrote:
>> > >> On Fri, 12 Mar 2021 13:05:16 -0700, US Janet >
>> > >> wrote:
>> > >>
>> > >>> Yesterday I made a pot of spaghetti sauce. I only made half of what I
>> > >>> usually do. Today I bagged the sauce in quart freezer
>> > >>> Zip-lok. Only 4 bags but that's enough for awhile.
>> > >>> Today I am trying out a new recipe for pork steaks. I saw some
>> > >>> beautiful pork steaks yesterday at Albertsons.
>> > >>>
>> > >>> Pork Steaks
>> > >>> 1.4 cup butter
>> > >>> 1/4 cup soy sauce
>> > >>> 1 bunch green onions
>> > >>> 2 cloves garlic, minced
>> > >>> 6 pork butt steaks
>> > >>> Melt butter in skillet and mix in the soy sauce. Saute the green
>> > >>> onions and garlic until lightly browned.
>> > >>> Place the pork steaks in the skillet, cover, and cook 8-10 minutes on
>> > >>> each side. Remove cover and continue cooking 10 minutes or to an
>> > >>> internal temperature of 145F.
>> > >>>
>> > >>> It sounds like something both of us will enjoy and seem simple enough.
>> > >>> I'll let you know.
>> > >>>
>> > >>> Janet US
>> > >>
>> > >> Live and learn. I have never seen anything labeled as "pork steak."
>> > >> Most flat, boned or boneless (other than tenderloin cuts) seem to be
>> > >> identified as some sort of chop around here. Cuts vary by region, of
>> > >> course, but I am guessing some sort of chop will do. And chicken
>> > >> thighs might, too, eh?
>> > >>
>> > >> How large are the steaks? The recipe, which looks quite appealing,
>> > >> calls for 10 steaks, which sounds like an lot for any skillet.
>> > >
>> > > I've never seen them either. I DAGS though. They look like an oversize
>> > > country rib, cut off the butt. Generally lend themselves to braising or
>> > > slow cooking. Flavorful though.
>> > >
>> > > https://en.wikipedia.org/wiki/Pork_steak
>> > >
>> > They are very popular in StL. Folks grill them over charcoal.
>> > They taste good, but are tough as all get out. You need good
>> > teeth. Calling them "steaks" is like calling beef chuck "steaks,"
>> > steaks.
>>
>> When I started hanging out in STL years ago I discovered pork steaks. Some considered them "white trash" but a good one is nirvana...still enjoy one, a fave cut of pork...marinate with soy and pineapple...
>
>Wow. Do they say 'hanging out' alot there?

there's a lot of poor people food now that us poor people can't afford
because it is being served at higher end restaurants
Janet US