It’s actually really simple and easy, and glazed is a misnomer because I don’t know another word, and it works best with bone-in country style ribs. So, either salt and pepper your desired cut of pork beforehand, OR you can put the s&p in the mustard. Not sure which I prefer. Pre-heat your pan; I like cast iron. Liberally baste your pork with Dijon mustard (I have tried other varieties, and dijon works the best). Fry them up in the pan. You will lose a lot of the mustard crust to the pan, and I have not figured out a way around this. That said, the mustard caramelizes in the heat, and you get a wonderful mix of sweet and savory at just the right ratio. That’s basically it. It’s my favorite way to do Country Style ribs.
I’m wife’s hometown and we’re meeting her childhood friends in a few hours at an izakaya for sushi, fish, and all sorts of stuff. Please have a moment of silence for my liver this weekend.
What is everyone having for dinner today?
Actually, a really nice Dahl as I’m getting over a recent sickness.
I can’t eat solid food (it’s a long story that I’m sure many people are sick of), but I have Amy’s Golden Lentil dahl almost every day. I love it.
Amy must be fuckin starving
I scared my cat from laughing too hard at this
Mustard glazed pork chops and fettuccine Alfredo with spinach.
(Really, SwiftKey??)
Mustard-glazed pork chops sounds amazing. I’m gonna need an update on this one.
It’s actually really simple and easy, and glazed is a misnomer because I don’t know another word, and it works best with bone-in country style ribs. So, either salt and pepper your desired cut of pork beforehand, OR you can put the s&p in the mustard. Not sure which I prefer. Pre-heat your pan; I like cast iron. Liberally baste your pork with Dijon mustard (I have tried other varieties, and dijon works the best). Fry them up in the pan. You will lose a lot of the mustard crust to the pan, and I have not figured out a way around this. That said, the mustard caramelizes in the heat, and you get a wonderful mix of sweet and savory at just the right ratio. That’s basically it. It’s my favorite way to do Country Style ribs.
Ah, Swiftkey just wanted something themselves, that’s okay.
Weird that you have different votes in your view though, I see 27 up, 2 down.
Edit: wait, geico is insurance? Be safe op, Swiftkey may be warning you….
Vegan miso vite ramen with kimchi and a spicy ginger beer
Celebrated a bday today, so I got to have Cioppino, and then
Creme BruleeCrème brûlée* for dessertCrème brûlée doesn’t taste the same without the accents.
A bit early for New Year’s, but I wanted to try a recipe for yi mein that I think came out pretty good.
We had nice Chinese food including braised pork belly, followed by some Christmas pudding. It was great!
My wife made an amazing spiral cut ham with sauteed green bean and mashed taters.
Gumbo
I’m wife’s hometown and we’re meeting her childhood friends in a few hours at an izakaya for sushi, fish, and all sorts of stuff. Please have a moment of silence for my liver this weekend.
Macarona bashamel (long story, but it’s good and you should try it) with a dash of dictator tears.
That’s just lasagna when you don’t have the flat pasta sheets right?
But very salty