Yum.

I've bought and cooked smoked pork chops (kasseler ripchen) for years. A
few years back the local grocery where I shopped stopped carrying them.
Recently we moved to a different part of the SF bay area, and I found
smoked pork chops in the local Hispanic grocery, where they have a very
nice meat department, with real butchers. So today I bought some.

They were larger then the kasseler rippchen I'd gotten before, and about
half the thickness (it seems that nearly all meat is sliced more thinly
for Hispanic cooks). Note that they were not advertised as kasseler
rippchen; the label just said (in Spanish) "smoked pork".

When I cooked them (just warmed and seared a bit, in fact), another clue
that they were not "authentic" kasseler ripchen showed up -- they were
obviously a lot more moist than the ones I had gotten before. Still very
tasty, though.

So the first question is, how did these things become a part of Hispanic
cuisine? Was it when the Germans migrated there and introduced "oom pah"
music to Mexico in the 19th century?

And the second question is, what would be a "traditional" Hispanic
recipe for smoked pork chops?

Isaac

"isw" > wrote in message
]...
> Yum.
>
> I've bought and cooked smoked pork chops (kasseler ripchen) for years. A
> few years back the local grocery where I shopped stopped carrying them.
> Recently we moved to a different part of the SF bay area, and I found
> smoked pork chops in the local Hispanic grocery, where they have a very
> nice meat department, with real butchers. So today I bought some.
>
> They were larger then the kasseler rippchen I'd gotten before, and about
> half the thickness (it seems that nearly all meat is sliced more thinly
> for Hispanic cooks). Note that they were not advertised as kasseler
> rippchen; the label just said (in Spanish) "smoked pork".
>
> When I cooked them (just warmed and seared a bit, in fact), another clue
> that they were not "authentic" kasseler ripchen showed up -- they were
> obviously a lot more moist than the ones I had gotten before. Still very
> tasty, though.
>
> So the first question is, how did these things become a part of Hispanic
> cuisine? Was it when the Germans migrated there and introduced "oom pah"
> music to Mexico in the 19th century?
>
> And the second question is, what would be a "traditional" Hispanic
> recipe for smoked pork chops?
>
> Isaac

A simple search turned this up:

http://www.food.com/recipe/mexican-s...k-chops-328598

You can get smoked pork chops anywhere here. They're small and thin and I
think they are the Hormel brand. Nobody in this house likes them though so
even though they are cheap, I don't buy them. I don't know what the German
thing is.

On Wed, 16 Jul 2014 21:12:52 -0700, isw > wrote:

> And the second question is, what would be a "traditional" Hispanic
> recipe for smoked pork chops?

I don't think smoked pork chops are Mexican other than by import. I
can ask if you want.

--
All you need is love. But a little chocolate now and then doesn't hurt.

Julie Bove wrote:
>
> You can get smoked pork chops anywhere here. They're small and thin and I
> think they are the Hormel brand. Nobody in this house likes them though so
> even though they are cheap, I don't buy them.

Who ever would have guessed?

On 2014-07-17 1:47 PM, Gary wrote:
> Julie Bove wrote:
>>
>> You can get smoked pork chops anywhere here. They're small and thin and I
>> think they are the Hormel brand. Nobody in this house likes them though so
>> even though they are cheap, I don't buy them.
>
> Who ever would have guessed?
>


I am waiting for the day Julie talks about the food that she bought and
served and all three members in that dysfunctional family would eat it.

On 7/17/2014 2:15 PM, Dave Smith wrote:
> On 2014-07-17 1:47 PM, Gary wrote:
>> Julie Bove wrote:
>>>
>>> You can get smoked pork chops anywhere here. They're small and thin
>>> and I
>>> think they are the Hormel brand. Nobody in this house likes them
>>> though so
>>> even though they are cheap, I don't buy them.
>>
>> Who ever would have guessed?
>>
>
>
> I am waiting for the day Julie talks about the food that she bought and
> served and all three members in that dysfunctional family would eat it.

I think she did. She made something using pre-cooked hamburger patties
(she did not say she'd cooked them herself) which she crumbled. She
added some canned vegetables and who knows what else and topped it with
refrigerated biscuits (the kind that come in a tube).

Jill

On Thu, 17 Jul 2014 14:26:41 -0400, jmcquown >
wrote:

>On 7/17/2014 2:15 PM, Dave Smith wrote:
>> On 2014-07-17 1:47 PM, Gary wrote:
>>> Julie Bove wrote:
>>>>
>>>> You can get smoked pork chops anywhere here. They're small and thin
>>>> and I
>>>> think they are the Hormel brand. Nobody in this house likes them
>>>> though so
>>>> even though they are cheap, I don't buy them.
>>>
>>> Who ever would have guessed?
>>>
>>
>>
>> I am waiting for the day Julie talks about the food that she bought and
>> served and all three members in that dysfunctional family would eat it.
>
>I think she did. She made something using pre-cooked hamburger patties
>(she did not say she'd cooked them herself) which she crumbled. She
>added some canned vegetables and who knows what else and topped it with
>refrigerated biscuits (the kind that come in a tube).

That must be one of those things she cooks that's better than what you
can get in Tahoe.

Doris

On 7/17/2014 5:41 PM, Doris Night wrote:
> On Thu, 17 Jul 2014 14:26:41 -0400, jmcquown >
> wrote:
>
>> On 7/17/2014 2:15 PM, Dave Smith wrote:
>>> On 2014-07-17 1:47 PM, Gary wrote:
>>>> Julie Bove wrote:
>>>>>
>>>>> You can get smoked pork chops anywhere here. They're small and thin
>>>>> and I
>>>>> think they are the Hormel brand. Nobody in this house likes them
>>>>> though so
>>>>> even though they are cheap, I don't buy them.
>>>>
>>>> Who ever would have guessed?
>>>>
>>>
>>>
>>> I am waiting for the day Julie talks about the food that she bought and
>>> served and all three members in that dysfunctional family would eat it.
>>
>> I think she did. She made something using pre-cooked hamburger patties
>> (she did not say she'd cooked them herself) which she crumbled. She
>> added some canned vegetables and who knows what else and topped it with
>> refrigerated biscuits (the kind that come in a tube).
>
> That must be one of those things she cooks that's better than what you
> can get in Tahoe.
>
> Doris
>
How would we know? She's never been to Tahoe. LOL

Jill

"jmcquown" > wrote in message
...
> On 7/17/2014 5:41 PM, Doris Night wrote:
>> On Thu, 17 Jul 2014 14:26:41 -0400, jmcquown >
>> wrote:
>>
>>> On 7/17/2014 2:15 PM, Dave Smith wrote:
>>>> On 2014-07-17 1:47 PM, Gary wrote:
>>>>> Julie Bove wrote:
>>>>>>
>>>>>> You can get smoked pork chops anywhere here. They're small and thin
>>>>>> and I
>>>>>> think they are the Hormel brand. Nobody in this house likes them
>>>>>> though so
>>>>>> even though they are cheap, I don't buy them.
>>>>>
>>>>> Who ever would have guessed?
>>>>>
>>>>
>>>>
>>>> I am waiting for the day Julie talks about the food that she bought and
>>>> served and all three members in that dysfunctional family would eat it.
>>>
>>> I think she did. She made something using pre-cooked hamburger patties
>>> (she did not say she'd cooked them herself) which she crumbled. She
>>> added some canned vegetables and who knows what else and topped it with
>>> refrigerated biscuits (the kind that come in a tube).
>>
>> That must be one of those things she cooks that's better than what you
>> can get in Tahoe.
>>
>> Doris
>>
> How would we know? She's never been to Tahoe. LOL

I've been to Tahoe many times and the whole family did not eat the dish with
the hamburger patties. Angela doesn't usually eat ground beef.

What would you people do if I left here? You'd have nothing to talk about.

On 7/18/2014 8:06 PM, Julie Bove wrote:
> What would you people do if I left here? You'd have nothing to talk about.

Au, contraire! We could discuss actual cooking without having to listen
to what you don't like.

I bought three lovely small purple eggplants yesterday. I'm thinking of
making a lovely eggplant parm with two of them. Three for a dollar.

The other eggplant I will simply slice and pan fry as a side dish. It
will go along with simple angel hair pasta tossed with butter and olive
oil, seasoned simply with onion, garlic, oregano, thyme and freshly
chopped basil. Topped with shaved Parmesan. Nope, no tomatoes.

Fried sliced eggplant is wonderful stuff. I figured out a way to
de-seed eggplants so I don't have to worry about those rock hard seeds
interfering with my digestive tract. I love eggplant.

Jill

"jmcquown" > wrote in message
...
>
> Fried sliced eggplant is wonderful stuff. I figured out a way to de-seed
> eggplants so I don't have to worry about those rock hard seeds interfering
> with my digestive tract. I love eggplant.
>
> Jill

ok, now that is not good at all. Share your method, or quit braggin!

"jmcquown" > wrote in message
...
> On 7/18/2014 8:06 PM, Julie Bove wrote:
>> What would you people do if I left here? You'd have nothing to talk
>> about.
>
> Au, contraire! We could discuss actual cooking without having to listen
> to what you don't like.

Then I would like to see that happen because most of what I see posted here
isn't about food at all. And other people post of what they don't like. So
that's okay for them? But not okay for me?
>
> I bought three lovely small purple eggplants yesterday. I'm thinking of
> making a lovely eggplant parm with two of them. Three for a dollar.
>
> The other eggplant I will simply slice and pan fry as a side dish. It
> will go along with simple angel hair pasta tossed with butter and olive
> oil, seasoned simply with onion, garlic, oregano, thyme and freshly
> chopped basil. Topped with shaved Parmesan. Nope, no tomatoes.
>
> Fried sliced eggplant is wonderful stuff. I figured out a way to de-seed
> eggplants so I don't have to worry about those rock hard seeds interfering
> with my digestive tract. I love eggplant.

And I'm making the Southwestern Beef Hash. No not from scratch. Yes, I
know I could make it all from scratch, including owning a cow and butchering
it. My yard is small but I presume I could have one cow out there. I just
choose not to.

On Wednesday, July 16, 2014 9:12:52 PM UTC-7, isw wrote:

> I've bought and cooked smoked pork chops (kasseler ripchen) for years. A
> few years back the local grocery where I shopped stopped carrying them.
> Recently we moved to a different part of the SF bay area, and I found
> smoked pork chops in the local Hispanic grocery, where they have a very
> nice meat department, with real butchers. So today I bought some.

Dittmer's on El Camino at San Antonio (near Chef Chu) sells lovely
Kassler chops.

>
> They were larger then the kasseler rippchen I'd gotten before, and about
> half the thickness (it seems that nearly all meat is sliced more thinly
> for Hispanic cooks). Note that they were not advertised as kasseler
> rippchen; the label just said (in Spanish) "smoked pork".
>

The Spanish for Kassler Rippchen is Chuleta de Sajonia (Saxony).

>
> When I cooked them (just warmed and seared a bit, in fact), another clue
> that they were not "authentic" kasseler ripchen showed up -- they were
> obviously a lot more moist than the ones I had gotten before. Still very
> tasty, though.
>

More moist -- not smoked so long.

> So the first question is, how did these things become a part of Hispanic
> cuisine? Was it when the Germans migrated there and introduced "oom pah"
> music to Mexico in the 19th century?



> And the second question is, what would be a "traditional" Hispanic
> recipe for smoked pork chops?

Saute in a pan.

On 7/18/2014 9:02 PM, Pico Rico wrote:
> "jmcquown" > wrote in message
> ...
>>
>> Fried sliced eggplant is wonderful stuff. I figured out a way to de-seed
>> eggplants so I don't have to worry about those rock hard seeds interfering
>> with my digestive tract. I love eggplant.
>>
>> Jill
>
> ok, now that is not good at all. Share your method, or quit braggin!
>
>
LOL Ever core a pineapple? Similar method. After peeling the eggplant
(some folks don't bother; I find the skins to be tough and bitter) cut
the ends off. Depending on the side of the eggplant you may need to cut
it in half in the middle, crosswise not lengthwise. Then use a small
knife to cut out/core the center with the seeds. Then you thinly slice
the eggplant. They look a little like doughnuts when you're done.

Jill

jmcquown wrote:
>
> LOL Ever core a pineapple?

I've done that maybe 3 or 4 times and have always been disappointed in
the results. Fresh pineapple from the grocery store is not near as
good as the canned Dole slices, imo.

Someone here recently explained that. Pineapple picked too early
doesn't ripen properly. I believe it.

Any "fresh produce" pineapple that I've bought over the years is
always gritty, has hard bits and not a sweet juicy pineapple that you
wanted. Dole canned is better to me.

One ripened on the plant would probably be to die for but not these
grocery store pineapples. They are the same failure as grocery store
tomatoes.

G.

On 2014-07-19 9:46 AM, Gary wrote:
> jmcquown wrote:
>>
>> LOL Ever core a pineapple?
>
> I've done that maybe 3 or 4 times and have always been disappointed in
> the results. Fresh pineapple from the grocery store is not near as
> good as the canned Dole slices, imo.
>
> Someone here recently explained that. Pineapple picked too early
> doesn't ripen properly. I believe it.
>
> Any "fresh produce" pineapple that I've bought over the years is
> always gritty, has hard bits and not a sweet juicy pineapple that you
> wanted. Dole canned is better to me.
>
> One ripened on the plant would probably be to die for but not these
> grocery store pineapples. They are the same failure as grocery store
> tomatoes.

Maybe you should learn to select nice ripe pineapples. Grab one of the
center leaf things sticking out the top. It should pull out easily.
Most of the grocery stores around here offer peeled and cored pineapple
in a plastic tub for about the same price. They are usually nicely
ripened, but it helps to look for those with the deeper colour.

On Sat, 19 Jul 2014 09:58:39 -0400, Dave Smith
> wrote:

>On 2014-07-19 9:46 AM, Gary wrote:
>> jmcquown wrote:
>>>
>>> LOL Ever core a pineapple?
>>
>> I've done that maybe 3 or 4 times and have always been disappointed in
>> the results. Fresh pineapple from the grocery store is not near as
>> good as the canned Dole slices, imo.
>>
>> Someone here recently explained that. Pineapple picked too early
>> doesn't ripen properly. I believe it.
>>
>> Any "fresh produce" pineapple that I've bought over the years is
>> always gritty, has hard bits and not a sweet juicy pineapple that you
>> wanted. Dole canned is better to me.
>>
>> One ripened on the plant would probably be to die for but not these
>> grocery store pineapples. They are the same failure as grocery store
>> tomatoes.
>
>Maybe you should learn to select nice ripe pineapples. Grab one of the
>center leaf things sticking out the top. It should pull out easily.

They're not ripe, the leaves pull out because they're rotting. Once
picked pineapple does not ripen, it ferments/rots. The pineapples in
mainland markets were picked green, ripe pineapple won't survive
shipping.
http://www.dolefruithawaii.com/Articles.asp?ID=143
The best one can do is to for about 12 hours store their pineapple on
the counter with the leaves down, this will help equalize the sugar
content that is concentrated at the stem end (via gravity). Dole
brought pineapple to Hawaii as a grand experiment, it failed... the
land became too valuable for growing pineapple. Today most pineapple
is grown in the Phillipines. When I lived in Belize I had field
ripened pineapple whenever I wanted, people grew it in their yards.
there it's a native plant. Here I never buy fresh pineapple at the
market, it's never sweet, it's always fiberous (blech), it never even
tastes like pineapple because it's already started to ferment/rot, you
need to fool yourself into thinking it's a field ripened pineapple...
canned is better.

On Fri, 18 Jul 2014 20:57:54 -0400, jmcquown >
wrote:

>On 7/18/2014 8:06 PM, Julie Bove wrote:
>> What would you people do if I left here? You'd have nothing to talk about.
>
>Au, contraire! We could discuss actual cooking without having to listen
>to what you don't like.
>
>I bought three lovely small purple eggplants yesterday. I'm thinking of
>making a lovely eggplant parm with two of them. Three for a dollar.
>
>The other eggplant I will simply slice and pan fry as a side dish. It
>will go along with simple angel hair pasta tossed with butter and olive
>oil, seasoned simply with onion, garlic, oregano, thyme and freshly
>chopped basil. Topped with shaved Parmesan. Nope, no tomatoes.
>
>Fried sliced eggplant is wonderful stuff. I figured out a way to
>de-seed eggplants so I don't have to worry about those rock hard seeds
>interfering with my digestive tract. I love eggplant.
>
>Jill

Just in case you aren't aware, an eggplant is either male or female.
The male eggplant has fewer seeds, look at the "bellybutton" the
blossom end of the eggplant, if it's round it's a boy and has fewer
seeds. If its more oval, it's a girl and has more of the bitter hard
seeds.

koko

koko wrote:
>
>Just in case you aren't aware, an eggplant is either male or female.
>The male eggplant has fewer seeds, look at the "bellybutton" the
>blossom end of the eggplant, if it's round it's a boy and has fewer
>seeds. If its more oval, it's a girl and has more of the bitter hard
>seeds.

And all this time I've been looking for big breasted eggplants. :-(
Only a plant's flower is either male of female, however the eggplant
blossom is self pollenating, but no matter, still requires both the
male and female contribution to set a fruit. No eggplant fruit is of
a particular sex. The shape of the indent at the blossom end differs
with type of eggplant and purely by luck. For fewer/smaller seeds
choose smaller/younger eggplants. The oriental type eggplant tend to
be nearly seedless and are far less bitter.

On 7/20/2014 1:42 AM, koko wrote:
>
> Just in case you aren't aware, an eggplant is either male or female.
> The male eggplant has fewer seeds, look at the "bellybutton" the
> blossom end of the eggplant, if it's round it's a boy and has fewer
> seeds. If its more oval, it's a girl and has more of the bitter hard
> seeds.
>
> koko
>
Yep, I am aware of that. I posted about it... oh, must have been at
least 15 years ago. It also helps if you buy small eggplants, which I
did. Three for a dollar at the farm stand.

Jill

On 7/20/2014 12:17 PM, Brooklyn1 wrote:
> For fewer/smaller seeds
> choose smaller/younger eggplants.

I agree about buying smaller, younger eggplants. Then again, I have no
interest in big honkin' eggplants.

> The oriental type eggplant tend to
> be nearly seedless and are far less bitter.

The local farm stands where I buy produce don't sell oriental eggplants.
Just plain old purple eggplants No white eggplant, either. Just
sayin'.

Jill

> On Sat, 19 Jul 2014 09:58:39 -0400, Dave Smith
> > wrote:

> >Maybe you should learn to select nice ripe pineapples. Grab one of the
> >center leaf things sticking out the top. It should pull out easily.

I've not done that:-)

I LOVE fresh pineapple and select them by scent. You have to sniff close up. An
unripe one has no scent and a ripe one smells..like the ripe fruit. Even in Scotland
we can buy fresh pineapples that are as tasty and juicy as ones I've eaten in the
tropics.

I bought one of those spiral skin-and-core-a-pineapple gadgets ( from Lakeland)
but find a knife faster and less mess. Slice in rings, cut off the skin and core.

Canned pineapple is only fit for cooking IMO.

Janet UK

On 2014-07-20 1:05 PM, janet wrote:
>
>> On Sat, 19 Jul 2014 09:58:39 -0400, Dave Smith
>> > wrote:
>
>>> Maybe you should learn to select nice ripe pineapples. Grab one of the
>>> center leaf things sticking out the top. It should pull out easily.
>
> I've not done that:-)
>
> I LOVE fresh pineapple and select them by scent. You have to sniff close up. An
> unripe one has no scent and a ripe one smells..like the ripe fruit. Even in Scotland
> we can buy fresh pineapples that are as tasty and juicy as ones I've eaten in the
> tropics.
>
> I bought one of those spiral skin-and-core-a-pineapple gadgets ( from Lakeland)
> but find a knife faster and less mess. Slice in rings, cut off the skin and core.

One of the local groceries sells pineapple spears. They aren't cheap. My
wife used to get them and I never realized until a couple weeks ago that
they were $5.99 (that week). However, I am pretty sure there is more
than one pineapple worth of fruit in it. They have always been perfectly
ripened, and there is none of that wood core and none of the touch
little pips from the skin.

> Canned pineapple is only fit for cooking IMO.
>
>

One o

On 2014-07-20, janet > wrote:

> we can buy fresh pineapples that are as tasty and juicy as ones I've eaten in the
> tropics.

Many of HI's better pineapples never make it to export due to their
popularity on the islands. My ex stepfather (USAF) brought home a box
of ultra ripe white pineapples, the like of which I've never seen
before or since (Kona Sugarloafs?). Almost wht pulp, sweeter than any
pineapple I've ever tasted, and juicy almost beyond belief.
Completely spoiled me from eating a fresh pineapple ever again. Dole
and Del Monte are inedibly bitter in comparison.

nb