tag:blogger.com,1999:blog-1436193379508803523.post871921092360261490..comments2023-09-11T02:54:50.166-07:00Comments on F o r k i n g D e l i c i o u s !: To Brine or Not to Brine: That is the QuestionDavid Lawrencehttp://www.blogger.com/profile/11662623854152857409noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-1436193379508803523.post-72108147269881842482009-06-23T22:13:26.005-07:002009-06-23T22:13:26.005-07:00We cooked your recipe tonight and the results were...We cooked your recipe tonight and the results were forking awesome. We did a 24 hour brine and that really helped provide great moisture, and the brown sugar really kicked up the flavor of the meat nicely.<br /><br />We grilled the pork on our Wolf indoor grill. While that always gives great sear marks, some idiot at Wolf decided to have only extremely high as a temp and that means it leaves the center of everything raw. So we usually finish things off in our oven, which is what we did this time.<br /><br />The marmalade - which I believe is actually a relish (marmalades don't use vinegar as far as I know) - was a great compliment to the brined pork. I used only a touch of the rosemary as I didn't want to take too much away from the delicate flavor of the peach, which really enhanced each bite.<br /><br />We also made a baked mash potato for our starch, which was a nice addition to this tasty meal. <br /><br />I look forward to cooking more of your delicious food interpretations.<br /><br />JJAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1436193379508803523.post-15642317572524084862009-06-20T23:12:53.534-07:002009-06-20T23:12:53.534-07:00And regarding "pork always being salty."...And regarding "pork always being salty." Umm...do you just mean bacon? Or, what?Growing Up & Growing Old in the Deserthttps://www.blogger.com/profile/03409484932683312929noreply@blogger.comtag:blogger.com,1999:blog-1436193379508803523.post-28716354985359375702009-06-20T23:07:37.941-07:002009-06-20T23:07:37.941-07:00This look gorgeous and sounds yummy, but mostly, I...This look gorgeous and sounds yummy, but mostly, I'm thrilled to learn that you can ask your butcher for special stuff! They always look so intimidating to me. And LOVE the peach photos!Growing Up & Growing Old in the Deserthttps://www.blogger.com/profile/03409484932683312929noreply@blogger.comtag:blogger.com,1999:blog-1436193379508803523.post-68890046397337518502009-06-20T06:04:11.669-07:002009-06-20T06:04:11.669-07:00Sounds good, but pork is already so salty isn'...Sounds good, but pork is already so salty isn't that over kill? Here we have the opposite problem, the pork chops are huge, and I'm always looking for the thin ones. I think they grill up nicer and have better flavor. I like thick ones for winter, in the oven...I don't turn the oven on much in the summer. <br /><br />Found my way here via blogupp, hope you'll swing by for a visitSandyhttps://www.blogger.com/profile/13141251905909903805noreply@blogger.comtag:blogger.com,1999:blog-1436193379508803523.post-81289786314747063802009-06-19T09:32:30.692-07:002009-06-19T09:32:30.692-07:00OK, all I can say is ....yuuuummmm! Brined turkey,...OK, all I can say is ....yuuuummmm! Brined turkey, hadn't thought of pork chops. Next on the list of to dos. And Costco sells pretty decent size porkchops.Karenhttps://www.blogger.com/profile/16093076545159969720noreply@blogger.comtag:blogger.com,1999:blog-1436193379508803523.post-11909964708123549602009-06-18T18:26:36.268-07:002009-06-18T18:26:36.268-07:00I brined my husband last night... he's much ju...I brined my husband last night... he's much juicier that way. I'm just saying ;-)xo- tracy metrohttps://www.blogger.com/profile/08426439259303736426noreply@blogger.comtag:blogger.com,1999:blog-1436193379508803523.post-64280329433290301882009-06-17T18:11:01.397-07:002009-06-17T18:11:01.397-07:00This dish is love, baby! I can almost taste it. I ...This dish is love, baby! I can almost taste it. I can't wait to try it. :)Dragonhttps://www.blogger.com/profile/17683398348383233080noreply@blogger.com