On Sunday, March 14, 2021 at 2:31:37 PM UTC-4, US Janet wrote:
> On Sun, 14 Mar 2021 03:00:26 -0700 (PDT), dsi1
> > wrote:
> >On Saturday, March 13, 2021 at 8:02:30 AM UTC-10, cshenk wrote:
> >> US Janet wrote:
> >> > On Fri, 12 Mar 2021 19:31:35 -0600, "cshenk"
> >> > > wrote:
> >> >
> >> > > 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.
> >> > >
> >> > > Humm, I saw 6 steaks and yes, the name can be very confusing. Best
> >> > > I can tell is she might be overcooking them? Due to trichinosis
> >> > > (sp?), USA folks traditionally overcook pork. It's *exceptionally
> >> > > Rare* in commercially raised pork now and has been for decades.
> >> > >
> >> > > She may like them well done though as used to it. Odd to me but I
> >> > > accept if she likes that.
> >> >
> >> > Who is the "She" you are referencing? If is me, I haven't prepared
> >> > this recipe before. I am showing a recipe.
> >> > Trichinosis hasn't been a threat in farm raised pork in years.
> >> > I think maybe you are confused about the cut of meat in the recipe.
> >> > From one of many Wiki recipe mavens:
> >> > "Pork steak is a cut of meat taken from the shoulder portion of the
> >> > pig, and the meat from this area can be fairly tough. For this reason,
> >> > marinating the meat before you cook it is one way to make the meat
> >> > tender and easier to eat if you aren't using a slow cooking method.
> >> > Pork steak should be marinated for at least 4 hours for the best
> >> > results, but marinating the meat for more than 24 hours can cause the
> >> > meat to break down and should be avoided."
> >> > Janet US
> >> >
> >> Sorry, perhaps some trimming was used? Looked like Janis US posted a
> >> recipe. That is the 'she' referenced.
> >>
> >> Wiki may have their 'version' of 'Pork Steak' but all the country
> >> doesn't use the term the same.
> >
> >My son likes to order pork chop in Vietnamese restaurants. That's what they call it. I wouldn't call it that but that's what they call it.
> >
> >https://meatwave.com/recipes/grilled...t-heo-nuong-xa
> That looks delicious. Is there a lot of difference between various
> ethnic kinds of fish sauce?
> Janet US

For one thing, I'd say there is a country mile's difference between cocktail sauce and tartar sauce.