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

On Friday, March 12, 2021 at 2:05:21 PM UTC-6, 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


I like it...

--
Best
Greg

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


https://en.wikipedia.org/wiki/Yesterday_and_Today

--
The real Bruce posts with Eternal Smugness

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.

On Fri, 12 Mar 2021 18:59:37 -0500, 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.

calls for 6 steaks. My 2 steaks were dinner plate size. I am just
about to take them out of the pan. I wish I had saved some of the
onion greens to sprinkle of the steaks when they come out of pan. The
spark of color would be nice. The steaks are nicely brown on both
sides and sauce is down to something that can be poured over steaks or
drizzled over rice. Gotta go
Janet US

On 3/12/2021 6:59 PM, 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.
>

I've never seen them either. I DAGS though. They look like an oversize
country rib, cut off the butt. Generally lend themselves to braising or
slow cooking. Flavorful though.

https://en.wikipedia.org/wiki/Pork_steak

On Fri, 12 Mar 2021 19:28:48 -0500, Ed Pawlowski > wrote:

>On 3/12/2021 6:59 PM, 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.
>>
>
>I've never seen them either. I DAGS though. They look like an oversize
>country rib, cut off the butt. Generally lend themselves to braising or
>slow cooking. Flavorful though.
>
>https://en.wikipedia.org/wiki/Pork_steak

Flavorful is always good.

I like how Wiki predicts them being on frequent sale.

On Fri, 12 Mar 2021 19:40:55 -0500, Boron Elgar
> wrote:

>On Fri, 12 Mar 2021 19:28:48 -0500, Ed Pawlowski > wrote:
>
>>On 3/12/2021 6:59 PM, 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.
>>>
>>
>>I've never seen them either. I DAGS though. They look like an oversize
>>country rib, cut off the butt. Generally lend themselves to braising or
>>slow cooking. Flavorful though.
>>
>>https://en.wikipedia.org/wiki/Pork_steak
>
>Flavorful is always good.
>
>I like how Wiki predicts them being on frequent sale.

The drippings in the pan are very salt and should be thinned if you
plan on using them. The meat was mildly seasoned, flavorful and
tender. My husband exclaimed something like holy cow lthat's a huge
piece of meat. (it was, half a plate) but he ate it all up. I'm not
a huge meat person so the other half of my steak will become either
sandwiches or fried rice.
I did have to cook my steaks a little longer because of the size.
It's simple, it's quick and I see no reason why this wouldn't work for
chicken or beef.
I will do this again.
Janet US

On 3/12/2021 6:28 PM, Ed Pawlowski wrote:
> On 3/12/2021 6:59 PM, Boron Elgar wrote:
>> On Fri, 12 Mar 2021 13:05:16 -0700, US Janet >
>> wrote:
>>
>>>
>>> Yesterday I made a pot of spaghetti sauce.Â* I only made half of what I
>>> usually do.Â* Today I bagged the sauce in quart freezer
>>> Zip-lok.Â* Only 4 bags but that's enough for awhile.
>>> Today I am trying out a new recipe for pork steaks.Â* 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.Â* 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.Â* 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.
>>
>
> I've never seen them either. I DAGS though.Â* They look like an oversize
> country rib, cut off the butt.Â* Generally lend themselves to braising or
> slow cooking.Â* Flavorful though.
>
> https://en.wikipedia.org/wiki/Pork_steak
>
They are very popular in StL. Folks grill them over charcoal.
They taste good, but are tough as all get out. You need good
teeth. Calling them "steaks" is like calling beef chuck "steaks,"
steaks.


--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

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.

On Fri, 12 Mar 2021 19:19:48 -0600, BryanGSimmons
> wrote:

>On 3/12/2021 6:28 PM, Ed Pawlowski wrote:
>> On 3/12/2021 6:59 PM, 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.
>>>
>>
>> I've never seen them either. I DAGS though.* They look like an oversize
>> country rib, cut off the butt.* Generally lend themselves to braising or
>> slow cooking.* Flavorful though.
>>
>> https://en.wikipedia.org/wiki/Pork_steak
> >
>They are very popular in StL. Folks grill them over charcoal.
>They taste good, but are tough as all get out. You need good
>teeth. Calling them "steaks" is like calling beef chuck "steaks,"
>steaks.

Perhaps cooking them this way in soy sauce tenderized them. What i
call tender means that my knife cuts through them, my fork penetrates
easily and my teeth can bit through on one bite without chewing,
chewing, chewing.
Janet US

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

On Friday, March 12, 2021 at 11:26:08 PM UTC-5, US Janet wrote:
> On Fri, 12 Mar 2021 19:19:48 -0600, BryanGSimmons
> > wrote:
>
> >On 3/12/2021 6:28 PM, Ed Pawlowski wrote:
> >> On 3/12/2021 6:59 PM, 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.
> >>>
> >>
> >> I've never seen them either. I DAGS though. They look like an oversize
> >> country rib, cut off the butt. Generally lend themselves to braising or
> >> slow cooking. Flavorful though.
> >>
> >> https://en.wikipedia.org/wiki/Pork_steak
> > >
> >They are very popular in StL. Folks grill them over charcoal.
> >They taste good, but are tough as all get out. You need good
> >teeth. Calling them "steaks" is like calling beef chuck "steaks,"
> >steaks.
> Perhaps cooking them this way in soy sauce tenderized them. What i
> call tender means that my knife cuts through them, my fork penetrates
> easily and my teeth can bit through on one bite without chewing,
> chewing, chewing.
> Janet US

Grounding beef or pork before cooking makes eating so much easier.

On Saturday, March 13, 2021 at 2:18:13 AM UTC-5, bruce bowser wrote:

> Grounding beef or pork before cooking makes eating so much easier.

Baby food is even easier, and requires no preparation. I recommend you
make the switch.

Is English your native language? It's "grinding", not "grounding".

Cindy Hamilton

On 12/03/2021 20:05, 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
>

===

Please do! We usually like your recipes!

On 13/03/2021 09:38, Cindy Hamilton wrote:
> On Saturday, March 13, 2021 at 2:18:13 AM UTC-5, bruce bowser wrote:
>
>> Grounding beef or pork before cooking makes eating so much easier.
>
> Baby food is even easier, and requires no preparation. I recommend you
> make the switch.
>
> Is English your native language? It's "grinding", not "grounding".
>
> Cindy Hamilton
>

====

Aww it could have been a typo? )

On Saturday, March 13, 2021 at 6:17:17 AM UTC-5, Ophelia wrote:
> On 13/03/2021 09:38, Cindy Hamilton wrote:
> > On Saturday, March 13, 2021 at 2:18:13 AM UTC-5, bruce bowser wrote:
> >
> >> Grounding beef or pork before cooking makes eating so much easier.
> >
> > Baby food is even easier, and requires no preparation. I recommend you
> > make the switch.
> >
> > Is English your native language? It's "grinding", not "grounding".
> >
> > Cindy Hamilton
> >
> ====
>
> Aww it could have been a typo? )

Possibly, but it's a mistake he's made more than once.

And a typo would more likely be "gronding" or "grunding". Or
possibly "grending" with a left-right swap.

Cindy Hamilton

On 3/12/2021 8:11 PM, US Janet wrote:
>>>>> 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.

> I will do this again.
> Janet US

That's the best review anyone could give after trying a new recipe.

I have a pre-cooked ham steak in the freezer (8oz). Some day, I'll heat
it up and serve with raisin sauce. Good for 2 meals along with sides. A
sweet potato with butter + S&P would be good. Maybe a pile of buttered
corn too.

On 13/03/2021 11:58, Cindy Hamilton wrote:
> On Saturday, March 13, 2021 at 6:17:17 AM UTC-5, Ophelia wrote:
>> On 13/03/2021 09:38, Cindy Hamilton wrote:
>>> On Saturday, March 13, 2021 at 2:18:13 AM UTC-5, bruce bowser wrote:
>>>
>>>> Grounding beef or pork before cooking makes eating so much easier.
>>>
>>> Baby food is even easier, and requires no preparation. I recommend you
>>> make the switch.
>>>
>>> Is English your native language? It's "grinding", not "grounding".
>>>
>>> Cindy Hamilton
>>>
>> ====
>>
>> Aww it could have been a typo? )
>
> Possibly, but it's a mistake he's made more than once.
>
> And a typo would more likely be "gronding" or "grunding". Or
> possibly "grending" with a left-right swap.
>
> Cindy Hamilton

==

Possibly!

On Sat, 13 Mar 2021 07:01:08 -0500, Gary > wrote:

>On 3/12/2021 8:11 PM, US Janet wrote:
>>>>>> 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.
>
>> I will do this again.
>> Janet US
>
>That's the best review anyone could give after trying a new recipe.
>
>I have a pre-cooked ham steak in the freezer (8oz). Some day, I'll heat
>it up and serve with raisin sauce. Good for 2 meals along with sides. A
>sweet potato with butter + S&P would be good. Maybe a pile of buttered
>corn too.
>
corn sounds good. I really like corn and am looking forward to the
fresh stuff
Janet US

Gary wrote:

> On 3/12/2021 8:11 PM, US Janet wrote:
> > > > > > 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.
>
> > I will do this again.
> > Janet US
>
> That's the best review anyone could give after trying a new recipe.
>
> I have a pre-cooked ham steak in the freezer (8oz). Some day, I'll
> heat it up and serve with raisin sauce. Good for 2 meals along with
> sides. A sweet potato with butter + S&P would be good. Maybe a pile
> of buttered corn too.

Charlotte and I are enjoying a Dashi, Miso, Udon, kangkoon (a type of
spinach), and brocolli leaf (Gai Lan) soup. Stems of the Gai Lan went
with dinner last night.

US Janet wrote:

> On Fri, 12 Mar 2021 19:19:48 -0600, BryanGSimmons
> > wrote:
>
> > On 3/12/2021 6:28 PM, Ed Pawlowski wrote:
> >> On 3/12/2021 6:59 PM, 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.
> > > >
> >>
> >> I've never seen them either. I DAGS though.* They look like an
> oversize >> country rib, cut off the butt.* Generally lend themselves
> to braising or >> slow cooking.* Flavorful though.
> >>
> >> https://en.wikipedia.org/wiki/Pork_steak
> > >
> > They are very popular in StL. Folks grill them over charcoal.
> > They taste good, but are tough as all get out. You need good
> > teeth. Calling them "steaks" is like calling beef chuck "steaks,"
> > steaks.
>
> Perhaps cooking them this way in soy sauce tenderized them. What i
> call tender means that my knife cuts through them, my fork penetrates
> easily and my teeth can bit through on one bite without chewing,
> chewing, chewing.
> Janet US

Interesting!

Have you tried Pork Loin? Not the littler Pork Tender Loin but the
full on (less expensive) cut? We have the butcher cut a whole one to
1inch thick 'steaks'. You get between 17 and 22 of them and while I've
never tried grilling them, I fry-pan them after marinade in soy,
worstershire, and usually a bit of vinegar and hot-sweet 'chicken
sauce' (think Mae Ploy for that one but there are many brands).

I use a cast iron pan and much less time than you, but you may prefer
pork with no pink or red.

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.

On Sat, 13 Mar 2021 09:57:34 +0000, Ophelia >
wrote:

>On 12/03/2021 20:05, 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
>>
>
>===
>
> Please do! We usually like your recipes!

Only usually? Which ones didn't you like?

--
The real Bruce posts with Eternal September

On 3/12/2021 8:19 PM, BryanGSimmons wrote:
> On 3/12/2021 6:28 PM, Ed Pawlowski wrote:
>> On 3/12/2021 6:59 PM, Boron Elgar wrote:
>>> On Fri, 12 Mar 2021 13:05:16 -0700, US Janet >
>>> wrote:
>>>
>>>>
>>>> Yesterday I made a pot of spaghetti sauce.Â* I only made half of what I
>>>> usually do.Â* Today I bagged the sauce in quart freezer
>>>> Zip-lok.Â* Only 4 bags but that's enough for awhile.
>>>> Today I am trying out a new recipe for pork steaks.Â* 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.Â* 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.Â* 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.
>>>
>>
>> I've never seen them either. I DAGS though.Â* They look like an
>> oversize country rib, cut off the butt.Â* Generally lend themselves to
>> braising or slow cooking.Â* Flavorful though.
>>
>> https://en.wikipedia.org/wiki/Pork_steak
> >
> They are very popular in StL.Â* Folks grill them over charcoal.
> They taste good, but are tough as all get out.Â* You need good
> teeth.Â* Calling them "steaks" is like calling beef chuck "steaks,"
> steaks.
>
>
That's why marinating pork steaks (and beef chuck steaks and beef
sirloin tip steaks) is recommended.

Jill

On 3/13/2021 12:47 PM, cshenk wrote:

>
> Have you tried Pork Loin? Not the littler Pork Tender Loin but the
> full on (less expensive) cut? We have the butcher cut a whole one to
> 1inch thick 'steaks'. You get between 17 and 22 of them and while I've
> never tried grilling them, I fry-pan them after marinade in soy,
> worstershire, and usually a bit of vinegar and hot-sweet 'chicken
> sauce' (think Mae Ploy for that one but there are many brands).
>
> I use a cast iron pan and much less time than you, but you may prefer
> pork with no pink or red.
>

I buy the whole boneless loin at BJs and it is cheap. I cut it to the
1" steaks like you do for a portion, cut a few roasts, cut some very
thin slices for pork piccata.

They are good on the grill. I sometime bread and fry them. When I do
that, I finish them in the oven.

On Sat, 13 Mar 2021 11:47:04 -0600, "cshenk"
> wrote:

>US Janet wrote:
>
>> On Fri, 12 Mar 2021 19:19:48 -0600, BryanGSimmons
>> > wrote:
>>
>> > On 3/12/2021 6:28 PM, Ed Pawlowski wrote:
>> >> On 3/12/2021 6:59 PM, 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.
>> > > >
>> >>
>> >> I've never seen them either. I DAGS though.* They look like an
>> oversize >> country rib, cut off the butt.* Generally lend themselves
>> to braising or >> slow cooking.* Flavorful though.
>> >>
>> >> https://en.wikipedia.org/wiki/Pork_steak
>> > >
>> > They are very popular in StL. Folks grill them over charcoal.
>> > They taste good, but are tough as all get out. You need good
>> > teeth. Calling them "steaks" is like calling beef chuck "steaks,"
>> > steaks.
>>
>> Perhaps cooking them this way in soy sauce tenderized them. What i
>> call tender means that my knife cuts through them, my fork penetrates
>> easily and my teeth can bit through on one bite without chewing,
>> chewing, chewing.
>> Janet US
>
>Interesting!
>
>Have you tried Pork Loin? Not the littler Pork Tender Loin but the
>full on (less expensive) cut? We have the butcher cut a whole one to
>1inch thick 'steaks'. You get between 17 and 22 of them and while I've
>never tried grilling them, I fry-pan them after marinade in soy,
>worstershire, and usually a bit of vinegar and hot-sweet 'chicken
>sauce' (think Mae Ploy for that one but there are many brands).
>
>I use a cast iron pan and much less time than you, but you may prefer
>pork with no pink or red.

Pork loin is one of the first meats I can remember eating as a child.
I have eaten and cooked all manner of pork. The above is simply a new
recipe for a tough cut of pork.
Janet US

On 2021-03-13 1:56 p.m., US Janet wrote:
> On Sat, 13 Mar 2021 11:47:04 -0600, "cshenk"

>> Have you tried Pork Loin? Not the littler Pork Tender Loin but the
>> full on (less expensive) cut? We have the butcher cut a whole one to
>> 1inch thick 'steaks'. You get between 17 and 22 of them and while I've
>> never tried grilling them, I fry-pan them after marinade in soy,
>> worstershire, and usually a bit of vinegar and hot-sweet 'chicken
>> sauce' (think Mae Ploy for that one but there are many brands).
>>
>> I use a cast iron pan and much less time than you, but you may prefer
>> pork with no pink or red.
>
> Pork loin is one of the first meats I can remember eating as a child.
> I have eaten and cooked all manner of pork. The above is simply a new
> recipe for a tough cut of pork.

We frequently had roasted pork loin when I was a kid, usually with
crackling. I loved it. Pork isn't as tasty as it used to be, and now
that there are just two of us we have too much leftover pork and I
always have trouble finding ways to use it up. A couple years ago I
tired something that worked well. I chopped it up as finely as I could
and tossed it into a pasta sauce. It was pretty good.

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

On 3/12/2021 11:48 PM, 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.
(snipped wiki description)
> Janet US
>
You have to forgive Carol. I mentioned cooking a couple of pork steaks
a few years back and Carol thought I was talking pieces cut from the
loin or possibly pork tenderloin into "steaks". That's not what I meant
at all. When I pointed out they were labelled pork steaks (about the
size you mentioned, two steaks were quite large!) she still thought I
was talking about something else. Oh well.

At any rate, your recipe sounds tasty, JanetB. I don't use a lot of soy
sauce in my cooking but when I do it generally does involve a cut of pork.

Jill

On Friday, March 12, 2021 at 7:20:18 PM UTC-6, wrote:
> On 3/12/2021 6:28 PM, Ed Pawlowski wrote:
> > On 3/12/2021 6:59 PM, 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.
> >>
> >
> > I've never seen them either. I DAGS though. They look like an oversize
> > country rib, cut off the butt. Generally lend themselves to braising or
> > slow cooking. Flavorful though.
> >
> > https://en.wikipedia.org/wiki/Pork_steak
> >
> They are very popular in StL. Folks grill them over charcoal.
> They taste good, but are tough as all get out. You need good
> teeth. Calling them "steaks" is like calling beef chuck "steaks,"
> steaks.


When I started hanging out in STL years ago I discovered pork steaks. Some considered them "white trash" but a good one is nirvana...still enjoy one, a fave cut of pork...marinate with soy and pineapple...

--
Best
Greg

On Saturday, March 13, 2021 at 2:32:23 PM UTC-6, GM wrote:
>
> On Friday, March 12, 2021 at 7:20:18 PM UTC-6, wrote:
> >
> > On 3/12/2021 6:28 PM, Ed Pawlowski wrote:
> > >
> > > I've never seen them either. I DAGS though. They look like an oversize
> > > country rib, cut off the butt. Generally lend themselves to braising or
> > > slow cooking. Flavorful though.
> > >
> > > https://en.wikipedia.org/wiki/Pork_steak
> > >
> > They are very popular in StL. Folks grill them over charcoal.
> > They taste good, but are tough as all get out. You need good
> > teeth. Calling them "steaks" is like calling beef chuck "steaks,"
> > steaks.
> >
> When I started hanging out in STL years ago I discovered pork steaks. Some considered them "white trash" but a good one is nirvana...still enjoy one, a fave cut of pork...marinate with soy and pineapple...
>
> Greg
>
They're quite popular around here as well and are readily available at the grocery
stores.

On 13/03/2021 18:29, jmcquown wrote:
> On 3/12/2021 8:19 PM, BryanGSimmons wrote:
>> On 3/12/2021 6:28 PM, Ed Pawlowski wrote:
>>> On 3/12/2021 6:59 PM, Boron Elgar wrote:
>>>> On Fri, 12 Mar 2021 13:05:16 -0700, US Janet >
>>>> wrote:
>>>>
>>>>>
>>>>> Yesterday I made a pot of spaghetti sauce.Â* I only made half of what I
>>>>> usually do.Â* Today I bagged the sauce in quart freezer
>>>>> Zip-lok.Â* Only 4 bags but that's enough for awhile.
>>>>> Today I am trying out a new recipe for pork steaks.Â* 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.Â* 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.Â* 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.
>>>>
>>>
>>> I've never seen them either. I DAGS though.Â* They look like an
>>> oversize country rib, cut off the butt.Â* Generally lend themselves to
>>> braising or slow cooking.Â* Flavorful though.
>>>
>>> https://en.wikipedia.org/wiki/Pork_steak
>> Â*>
>> They are very popular in StL.Â* Folks grill them over charcoal.
>> They taste good, but are tough as all get out.Â* You need good
>> teeth.Â* Calling them "steaks" is like calling beef chuck "steaks,"
>> steaks.
>>
>>
> That's why marinatingÂ* pork steaks (and beef chuck steaks and beef
> sirloin tip steaks) is recommended.
>
> Jill

====

What do you use to marinate them in?

wrote:
> On Saturday, March 13, 2021 at 2:32:23 PM UTC-6, GM wrote:
>>
>> On Friday, March 12, 2021 at 7:20:18 PM UTC-6, wrote:
>>>
>>> On 3/12/2021 6:28 PM, Ed Pawlowski wrote:
>>>>
>>>> I've never seen them either. I DAGS though. They look like an oversize
>>>> country rib, cut off the butt. Generally lend themselves to braising or
>>>> slow cooking. Flavorful though.
>>>>
>>>> https://en.wikipedia.org/wiki/Pork_steak
>>>>
>>> They are very popular in StL. Folks grill them over charcoal.
>>> They taste good, but are tough as all get out. You need good
>>> teeth. Calling them "steaks" is like calling beef chuck "steaks,"
>>> steaks.
>>>
>> When I started hanging out in STL years ago I discovered pork steaks. Some considered them "white trash" but a good one is nirvana...still enjoy one, a fave cut of pork...marinate with soy and pineapple...
>>
>> Greg
>>
> They're quite popular around here as well and are readily available at the grocery
> stores.
>

I bought some "pork steaks" at a grocery store in southern TN many
years ago.

Maybe I didn't cook them properly. They were inedible.

I ended up using them to resole my hunting boots. Glued em on with
Pliobond glue. They worked well for one season, then gave out.

Next year, I broke down and bought a new pair of boots.

I would buy pork steaks again if folks are having more than one
year of service from them.

On Sat, 13 Mar 2021 14:43:02 -0500, jmcquown >
wrote:

>On 3/12/2021 11:48 PM, 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.
>(snipped wiki description)
>> Janet US
>>
>You have to forgive Carol. I mentioned cooking a couple of pork steaks
>a few years back and Carol thought I was talking pieces cut from the
>loin or possibly pork tenderloin into "steaks". That's not what I meant
>at all. When I pointed out they were labelled pork steaks (about the
>size you mentioned, two steaks were quite large!) she still thought I
>was talking about something else. Oh well.
>
>At any rate, your recipe sounds tasty, JanetB. I don't use a lot of soy
>sauce in my cooking but when I do it generally does involve a cut of pork.
>
>Jill

It's a typical flavor recipe for meat. I just hadn't ever thought of
using it that way on pork steak. I do use simillar on beef short ribs
for grilling.
Janet US

On 2021-03-13 5:40 p.m., US Janet wrote:
> On Sat, 13 Mar 2021 14:09:08 -0500, Dave Smith
> > wrote:
> recipe for a tough cut of pork.
>>
>> We frequently had roasted pork loin when I was a kid, usually with
>> crackling. I loved it. Pork isn't as tasty as it used to be, and now
>> that there are just two of us we have too much leftover pork and I
>> always have trouble finding ways to use it up. A couple years ago I
>> tired something that worked well. I chopped it up as finely as I could
>> and tossed it into a pasta sauce. It was pretty good.
>
> I hadn't thought of that. Thanks for the idea. I always seem to have
> meat of some kind left over.
>


It took me a long time to think about it. I had avoided roast pork for a
long time, not because I didn't like it, but it had to be a decent size
to be any good and I had nothing to do with the leftovers. When I tried
this I cut it up by hand about as fine as I could and then simmered it
for close to an hour. It turned out to be a winner.

Bruce wrote:
> On Sat, 13 Mar 2021 14:47:24 -0800 (PST), "
> > wrote:
>
>> On Saturday, March 13, 2021 at 4:24:46 PM UTC-6, Hank Rogers wrote:
>>>
>>> wrote:
>>>>
>>>> They're quite popular around here as well and are readily available at the grocery
>>>> stores.
>>>>
>>> I bought some "pork steaks" at a grocery store in southern TN many
>>> years ago.
>>>
>>> Maybe I didn't cook them properly. They were inedible.
>>>
>> Well, they do benefit from a low and long simmer such as in a crockpot.
>> But they do pretty good as shoe soles, too.
>
> Assman Hank was talking about food???
>

Here Master ... go ahead and sniff my ass. You deserve a treat, and
you are in luck, I just shit.

On Saturday, March 13, 2021 at 5:47:28 PM UTC-5, wrote:
> On Saturday, March 13, 2021 at 4:24:46 PM UTC-6, Hank Rogers wrote:
> >
> > wrote:
> > >
> > > They're quite popular around here as well and are readily available at the grocery
> > > stores.
> > >
> > I bought some "pork steaks" at a grocery store in southern TN many
> > years ago.
> >
> > Maybe I didn't cook them properly. They were inedible.
>
> Well, they do benefit from a low and long simmer such as in a crockpot.
> But they do pretty good as shoe soles, too.

If it weren't for all those shows/videos/websites about how to tenderize meat, yes!

On Saturday, March 13, 2021 at 3:32:23 PM UTC-5, GM wrote:
> On Friday, March 12, 2021 at 7:20:18 PM UTC-6, wrote:
> > On 3/12/2021 6:28 PM, Ed Pawlowski wrote:
> > > On 3/12/2021 6:59 PM, 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.
> > >
> > > I've never seen them either. I DAGS though. They look like an oversize
> > > country rib, cut off the butt. Generally lend themselves to braising or
> > > slow cooking. Flavorful though.
> > >
> > > https://en.wikipedia.org/wiki/Pork_steak
> > >
> > They are very popular in StL. Folks grill them over charcoal.
> > They taste good, but are tough as all get out. You need good
> > teeth. Calling them "steaks" is like calling beef chuck "steaks,"
> > steaks.
>
> When I started hanging out in STL years ago I discovered pork steaks. Some considered them "white trash" but a good one is nirvana...still enjoy one, a fave cut of pork...marinate with soy and pineapple...

Wow. Do they say 'hanging out' alot there?

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