On Sunday, March 14, 2021 at 11:37:32 AM UTC-4, Sheldon wrote:
> 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?
> Do you write "alot" a lot?


Lol...knew you'd catch that, Sheldon...

--
Best
Greg