Have I mentioned my new grill came yet?...

Tonight it was grill 1 inch thick center loin pork chops...sprinkled with a
little fish sauce and rubbed with onion powder, black pepper and garlic
powder. The fish sauce for pork chops idea was new to me...needs work.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus said...

> Have I mentioned my new grill came yet?...
>
> Tonight it was grill 1 inch thick center loin pork chops...sprinkled
> with a little fish sauce and rubbed with onion powder, black pepper and
> garlic powder. The fish sauce for pork chops idea was new to me...needs
> work.


We'd've liked some proof! Ya BUM!!!

Andy

Andy <g> wrote in :

> hahabogus said...
>
>> Have I mentioned my new grill came yet?...
>>
>> Tonight it was grill 1 inch thick center loin pork chops...sprinkled
>> with a little fish sauce and rubbed with onion powder, black pepper
and
>> garlic powder. The fish sauce for pork chops idea was new to
me...needs
>> work.
>
>
> We'd've liked some proof! Ya BUM!!!
>
> Andy
>

Well if I puke later I'll circle the pork chunks and send you a pic.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus said...

> Andy <g> wrote in :
>
>> hahabogus said...
>>
>>> Have I mentioned my new grill came yet?...
>>>
>>> Tonight it was grill 1 inch thick center loin pork chops...sprinkled
>>> with a little fish sauce and rubbed with onion powder, black pepper
> and
>>> garlic powder. The fish sauce for pork chops idea was new to
> me...needs
>>> work.
>>
>>
>> We'd've liked some proof! Ya BUM!!!
>>
>> Andy
>>
>
> Well if I puke later I'll circle the pork chunks and send you a pic.


No thanks! You're supposed to take the "before" photos.

Did I miss an original BBQ URL??

Andy

On Jun 29, 4:36 pm, hahabogus > wrote:
> Have I mentioned my new grill came yet?...
>
> Tonight it was grill 1 inch thick center loin pork chops...sprinkled with a
> little fish sauce and rubbed with onion powder, black pepper and garlic
> powder. The fish sauce for pork chops idea was new to me...needs work.
>
You can have my share of the fish sauce.

I made a bottom round roast, with boiled carrots and potatoes. I
cooked the carrots a good long time in Swanson chicken broth. The
only seasonings were salt, freshly milled mixed peppercorns, and
butter.
The roast was a bit underdone for my wife (heck, my 5 YO and I can
happily eat beef raw), but one end was more done than the rest.

We're snacking on chocolate tonight while watching Charlie & the
Chocolate Factory.

--Bryan

hahabogus wrote:
> Have I mentioned my new grill came yet?...
>
> Tonight it was grill 1 inch thick center loin pork chops...sprinkled with a
> little fish sauce and rubbed with onion powder, black pepper and garlic
> powder. The fish sauce for pork chops idea was new to me...needs work.

Holy crap... fish sauce on beautiful one inch pork chops... you've
been taking cooking lessons from modom.

I think you need to toss your new grill in the garbage now.

I spent the entire day mowing and I'm famished... I'm gonna grill two
huge (12 oz each) freshly ground chuck burgers in a little while,
nothing but pure beef. I have one last vidalia onion, will probaby
grill that too. Somehow my cats know, the burgers are in the fridge
but they're not leaving the kitchen. Mmm, rare beef burgers... you
can keep your ground mystery turdey, keep that stench far away from
me.

Soon as I finish my third gin and tonic I'm gonna light the grill.

Sheldon

Sheldon wrote:

> I spent the entire day mowing and I'm famished...


How does the garden grow this summer, Sheldon? Prognosis good, or...???
Harvested anything much yet...???

--
Best
Greg

hahabogus wrote:

> Have I mentioned my new grill came yet?...
>
> Tonight it was grill 1 inch thick center loin pork chops...sprinkled with
a
> little fish sauce and rubbed with onion powder, black pepper and garlic
> powder. The fish sauce for pork chops idea was new to me...needs work.
>


Might add some lime juice or something. I've used fish sauce a lot for
ground pork (popular in Viet cuisine), never for a cut 'o pork...

A very simple but tasty meal, nice balance of hot 'n sweet:

Viet - inspired Pork 'n Green Bean Stir - Fry (via Madhur Jaffrey's _Far
Eastern Cookery_, 1989 [OP] ):

- fish sauce (can use soy sauce)
- lime juice
- brown sugar
- lotsa chopped garlic
- chopped shallots or onions
- chopped hot peppers, I prefer the little Thai "bird" peppers (red bell
peppers also work nicely)
- green beans or Chinese long beans (aka "snake beans")
- some ground pork

- combine fish sauce, lime juice, and brown sugar
- brown the ground pork in some oil over high heat, add the onions, garlic,
hot pepper, and beans, then add the fish sauce mixture. Cook through, serve
with rice or noodles...

It's very versatile, you can add all kinds of stuff...this is good with Thai
or whatever type of BASIL if you have it.

--
Best
Greg

hahabogus wrote:
>
> Have I mentioned my new grill came yet?...
>
> Tonight it was grill 1 inch thick center loin pork chops...sprinkled with a
> little fish sauce and rubbed with onion powder, black pepper and garlic
> powder. The fish sauce for pork chops idea was new to me...needs work.


Hmmmmm fish sauce on grilled pork chops. I never would have thought of
that. It would probably be a chore to convince me to try it :-)

Tonight I had shrimps grilled on the BBQ after they had been marinated two
hours in lemon juice, olive oil, garlic, salt, pepper, Worcestershire
Sauce,parsley and hot sauce. On the side was a mesclum salad with radishes
and avocado and a nice fresh crusty roll. The shrimp weren't as good as
they usually are. They smelled a little funky. I hope they weren't bad. I
don't want both of us to be up all night puking.

On Fri, 29 Jun 2007 15:36:07 -0700, Sheldon > wrote:

>I spent the entire day mowing and I'm famished... I'm gonna grill two
>huge (12 oz each) freshly ground chuck burgers in a little while,
>nothing but pure beef. I have one last vidalia onion, will probaby
>grill that too. Somehow my cats know, the burgers are in the fridge
>but they're not leaving the kitchen. Mmm, rare beef burgers... you
>can keep your ground mystery turdey, keep that stench far away from
>me.
>
Pictures, please.

>Soon as I finish my third gin and tonic I'm gonna light the grill.
>
That would make a fine bumper sticker.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

In article >,
hahabogus > wrote:

> Have I mentioned my new grill came yet?...
>
> Tonight it was grill 1 inch thick center loin pork chops...sprinkled with a
> little fish sauce and rubbed with onion powder, black pepper and garlic
> powder. The fish sauce for pork chops idea was new to me...needs work.

I've used a little Oyster sauce on pork chops.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

hahabogus > wrote:
>Have I mentioned my new grill came yet?...
>Tonight it was grill 1 inch thick center loin pork chops...sprinkled with a
>little fish sauce and rubbed with onion powder, black pepper and garlic
>powder. The fish sauce for pork chops idea was new to me...needs work.

Pan-fried pork chops are actually a good use for
Worcestershire sauce (Indian fish sauce coopted by
the brits).

Not so sure how grilling would treat the stuff.

--Blair