I had some nice pork chops, but my son wanted bratwursts, which was OK
because I'd gotten some out to thaw earlier. My wife won't eat pork
chops or brats, so I bought one chicken leg 1/4 for her, and cut it
into leg, thigh and back portion. I grilled all 3 meats over seasoned
hickory. I had some of each. The chops were so tender, so much
better than those shoulder (butt) steaks.
>From now on, if I have a choice of good chops for $2.29/#, and
shoulder steaks for half that price, I think I'll go for the chops.
There was less waste on them too.

--Bryan

Bobo Bonobo® wrote:
> I had some nice pork chops, but my son wanted bratwursts, which was OK
> because I'd gotten some out to thaw earlier. My wife won't eat pork
> chops or brats, so I bought one chicken leg 1/4 for her, and cut it
> into leg, thigh and back portion. I grilled all 3 meats over seasoned
> hickory. I had some of each. The chops were so tender, so much
> better than those shoulder (butt) steaks.
>>From now on, if I have a choice of good chops for $2.29/#, and
> shoulder steaks for half that price, I think I'll go for the chops.
> There was less waste on them too.
>
> --Bryan
>

I'd probably not buy pork if no one is going to eat it, but that's me.
I have a picky family as well...

We like pork here..I'm making Jagerschnitzel tonight.

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975

"I'm a psychopath with super powers and you're my girl!"
- Mr. Hyde, Jekyll.

Dr. Jekyll: Ever killed anyone, Benjamin?
Benjamin: Not personally. I have people.
Dr. Jekyll: You're missing out. It's like sex. Only there's a winner.

ravenlynne wrote:

> We like pork here..I'm making Jagerschnitzel tonight.

How's that? A wienerschnitzel made out of game?
--
Vilco
Think pink, drink rose'

Vilco wrote:
> ravenlynne wrote:
>
>> We like pork here..I'm making Jagerschnitzel tonight.
>
> How's that? A wienerschnitzel made out of game?

Pork cutlet....add mushroom sauce...serve with spaetzle or potato.

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975

"I'm a psychopath with super powers and you're my girl!"
- Mr. Hyde, Jekyll.

Dr. Jekyll: Ever killed anyone, Benjamin?
Benjamin: Not personally. I have people.
Dr. Jekyll: You're missing out. It's like sex. Only there's a winner.

ravenlynne wrote:
>
> >> We like pork here..I'm making Jagerschnitzel tonight.
> >
> > How's that? A wienerschnitzel made out of game?
>
> Pork cutlet....add mushroom sauce...serve with spaetzle or potato.

That was the one disappointing meal in my three visits to Germany. We were
were in the historical old town of Rothenburg ob der Tauber and we had
dinner in an interesting looking old restaurant that turned out to be a
tourist trap. My Jagerschnitzel was more like a hamburger with a canned
mushroom gravy on top and served on egg noodles. It was a damned shame
because the real thing would have been so good.

Bobo Bonobo® wrote:
>
> I had some nice pork chops, but my son wanted bratwursts, which was OK
> because I'd gotten some out to thaw earlier. My wife won't eat pork
> chops or brats, so I bought one chicken leg 1/4 for her, and cut it
> into leg, thigh and back portion. I grilled all 3 meats over seasoned
> hickory. I had some of each. The chops were so tender, so much
> better than those shoulder (butt) steaks.
> >From now on, if I have a choice of good chops for $2.29/#, and
> shoulder steaks for half that price, I think I'll go for the chops.
> There was less waste on them too.

It is the same with lamb chops too. The shoulder chops have more fat and
more bone, and with the bone heading off in all directions it is hard to
get at the meat. The loin chops are more expensive but the fat is limited
to the outside and there is a nice big chunk of meat in the middle. I don't
bother with the shoulder chops anymore.

Dave Smith wrote:
> ravenlynne wrote:
>>>> We like pork here..I'm making Jagerschnitzel tonight.
>>> How's that? A wienerschnitzel made out of game?
>> Pork cutlet....add mushroom sauce...serve with spaetzle or potato.
>
> That was the one disappointing meal in my three visits to Germany. We were
> were in the historical old town of Rothenburg ob der Tauber and we had
> dinner in an interesting looking old restaurant that turned out to be a
> tourist trap. My Jagerschnitzel was more like a hamburger with a canned
> mushroom gravy on top and served on egg noodles. It was a damned shame
> because the real thing would have been so good.

Oh yuck...

I bread my pork cutlets with bread crumbs and pan fry...then I sautee
onions and mushrooms in the same pan...when they're soft I add beef
stock, simmer, add some cornstarch slurry...serve over the cutlets with
roasted potatoes. The potatoes are really really good in the gravy as well.

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975

"I'm a psychopath with super powers and you're my girl!"
- Mr. Hyde, Jekyll.

Dr. Jekyll: Ever killed anyone, Benjamin?
Benjamin: Not personally. I have people.
Dr. Jekyll: You're missing out. It's like sex. Only there's a winner.

"Dave Smith" > wrote in message
...
> Bobo Bonobo® wrote:
>>
>> I had some nice pork chops, but my son wanted bratwursts, which was OK
>> because I'd gotten some out to thaw earlier. My wife won't eat pork
>> chops or brats, so I bought one chicken leg 1/4 for her, and cut it
>> into leg, thigh and back portion. I grilled all 3 meats over seasoned
>> hickory. I had some of each. The chops were so tender, so much
>> better than those shoulder (butt) steaks.
>> >From now on, if I have a choice of good chops for $2.29/#, and
>> shoulder steaks for half that price, I think I'll go for the chops.
>> There was less waste on them too.
>
> It is the same with lamb chops too. The shoulder chops have more fat and
> more bone, and with the bone heading off in all directions it is hard to
> get at the meat. The loin chops are more expensive but the fat is limited
> to the outside and there is a nice big chunk of meat in the middle. I
> don't
> bother with the shoulder chops anymore.


This is the Barnsley chop, a great piece of lamb!
http://i13.tinypic.com/65z0osk.jpg"



Sarah

Vilco > wrote:

> ravenlynne wrote:
>
> > We like pork here..I'm making Jagerschnitzel tonight.
>
> How's that? A wienerschnitzel made out of game?

Made of hunters. Jäger = hunter(s).

By the way, Wienerschnitzel, like costoletta alla milanese, is always
made with veal. Anything else is just Schnitzel of whatever kind.
There are two different kinds of Jägerschnitzel. In western Germany and
Austria, Jägerschnitzel is named after the sauce with which it is
served, Jägersoße or Jägersauce, made with mushrooms and either cream or
tomatoes. A veal or pork escalope is breaded and fried and served with
the sauce. In eastern Germany, it is made with and named after
Jagdwurst (hunting sausage), which is sliced, breaded, fried and served
with tomato sauce.

The western version would be called costoletta di vitello (o di maiale)
alla cacciatora (o con salsa di funghi).

Victor

On Jul 24, 8:34 am, Steve Wertz > wrote:
> On Mon, 23 Jul 2007 18:37:31 -0700, Bobo Bonobo® wrote:
> > I had some nice pork chops, but my son wanted bratwursts, which was OK
> > because I'd gotten some out to thaw earlier. My wife won't eat pork
> > chops or brats, so I bought one chicken leg 1/4 for her, and cut it
> > into leg, thigh and back portion. I grilled all 3 meats over seasoned
> > hickory. I had some of each. The chops were so tender, so much
> > better than those shoulder (butt) steaks.
> >>From now on, if I have a choice of good chops for $2.29/#, and
> > shoulder steaks for half that price, I think I'll go for the chops.
> > There was less waste on them too.
>
> Pork steaks from the shoulder are made up of several different
> muscles and don't grill up evenly; They're only good for
> braising, IMO. If you can get the little "T-Bone" pork chops,
> they're great... They're worth the extra $1/lb when grilling.

These were exactly that. Bone in t-bone. I left the one out
overnight that I was saving for stir fry this evening. I noticed this
morning and had to throw it out. It was "wet aged."
>
> -sw

--Bryan

(Victor Sack) wrote in news:1i1s7ft.19iskviqhuf68N%
:

> n eastern Germany, it is made with and named after
> Jagdwurst (hunting sausage), which is sliced, breaded, fried and served
> with tomato sauce.
>

I used to make copycat Egg Mcmuffins at home using comercial Jagdwurst.
Then the supply around here dried up... forcing me to stop. I miss those
hyalon days.

--

The house of the burning beet-Alan

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

Victor Sack wrote:

> The western version would be called costoletta di vitello (o di
> maiale) alla cacciatora (o con salsa di funghi).

Exactly. Your knowledge of italian kitchen is very good, are you by any
chance a cook?
--
Vilco
Think pink, drink rose'

Vilco > wrote:

> Exactly. Your knowledge of italian kitchen is very good, are you by any
> chance a cook?

Why, yes. A not-a-very-accomplished, if eclectic, amateur one. As to
Italian cooking, I've been in Italy many times and even used to live
there (Rome) for a bit, many years ago, and learnt to love Italian food.

Victor

hahabogus > wrote:

> I used to make copycat Egg Mcmuffins at home using comercial Jagdwurst.
> Then the supply around here dried up... forcing me to stop. I miss those
> hyalon days.

Was that Jagdwurst a real sausage, or a canned or jarred one? Here both
versions are available.

Victor

(Victor Sack) wrote in news:1i1u0qt.4hafhb10tbfumN%
:

> hahabogus > wrote:
>
>> I used to make copycat Egg Mcmuffins at home using comercial
Jagdwurst.
>> Then the supply around here dried up... forcing me to stop. I miss
those
>> hyalon days.
>
> Was that Jagdwurst a real sausage, or a canned or jarred one? Here
both
> versions are available.
>
> Victor
>

As I understand your question. Your qustion wasn't metaphorical was it?
It was found in the deli-case beside the Ham loaf (usally made by the
butcher whose shop you were in), Corned beef & Gypsy Salami etc at
certain butchers...big horken suasages (deli Salami sized sausages) from
whence you ordered say a 6 inch chunk or a lb cut on slices...no cans, no
jars. It was displayed in the cold case in a black plastic over skin with
writing on it, after it was cut open or hung on the back wall if still
fresh from the comercial sausage maker....I believe the actual sausage
skin was pork casing. So I will say Yes it was a real sausage to your
inquiry. And if your inquiry was metaphorical the answer would still be
yes, because it showed all the characteristics of a true sausage.

--

The house of the burning beet-Alan

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