On Sunday, March 14, 2021 at 9:17:56 PM UTC-4, cshenk wrote:
> US Janet wrote:
> > On Sat, 13 Mar 2021 12:02:19 -0600, "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.
> >
> > I only used the Wiki quote to simplfy describing the meat for you. It
> > is not only a Wiki opinion.
> > Here is just one source of delicious sounding recipes and photos for
> > porks steak.
> >
> https://www.cdkitchen.com/recipes/in...ak/#therecipes
> > It could be that they are not of interest to you as you have a greater
> > interest in Japanese cooking and seasonings and that's fine.
> >
> > No problem with the misunderstanding, I recall that you may have
> > mentioned you have dyslexia and for that reason you don't read the
> > posts that you reply to. You do amazingly well with your problem.
> >
> > Janet US
>
> Umm, try again Janet. I DO read the posts I am replying to. I am
> telling you any part of the animal cut to roughly resemble a steak, is
> called that. It may vary by area.
>
> You picked one that says this: Pork steaks can be in a couple of
> different cuts like arm or blade steaks.
>
> It's like when Sheldon said there is no cut called London Broil and
> several of us posted pictures from our local markets labeled exactly
> that.

London broil is just baked meat at a high temperature, like chateaubriand.