Menu Suggestion

The hotel I stayed in outside of Boston, MA last year did a really good
pork chop. Really well seasoned and really, really juicy. Of course,
I had to put out of my mind any thoughts of what it might have been
injected with...

 

Multiply man, multiply, or go the whole hog and do a rack. A pair of
good sized cutlets or a 'Barnsley Chop' grilled with salt, pepper, fresh
rosemary and lemon juice is where it's at.


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*Decent* pork chops are wonderful. As I suspect TOG will attest.

Indeed. I am very partial to slow roast breast of lamb as well. Might be
a bit fatty for some, but it's mostly lovely IMHO.


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And kidney.



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If anyone ever gives me a pork chop attached to a huge lump of kidney,
they'll get a very stern look.

 

The best we've ever had have come from our pigs Moses Mohammed, Fred
Goodwin, Milliband et al.

 

*Wince*

 

Heh. I just did that.

 

Oops.

<fx:goes off for some self-flagellation>

 

Ah, in that case Sir needs to buy proper Gigots[1] with just a small
piece of bone in the centre,

[1] A cut you don't see so much in the UK *IME*
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You are a sick man. How far is this shop anyway?

 

Well I did say "Partially" ;o)

 

I like a nice leg of.
Sometimes the butcher will have decent sized lamb chops but not generally
and silly expensive

 

You were probably a sheep in a previous life.

Actually, that explains quite a lot.

 

Good man!

 

Thought you might

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Fool

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usually called a lamb shank and available in most butchers & supermarkets
now. Made popular by TV chefs. NZ ones often found in the freezer section
in oven ready packaging complete with minted gravy.

 

Hardly rocket science is it? This sort of 1 pot cooking is typical British
farmhouse style. A few years ago, your olive oil would've been lard and
sage would've been used instead of garlic as a flavouring.

 

me too, although I prefer belly pork slices, roasted until the fat renders
down leaving crispy deliciousness and the best pork dripping for toast.

and very poor value for money