Cooking with LMNO

[Darth Cupcake]

LMNO, it appears you know how to pork.

I have to admit, I'm not usually one for it, but you really make me want your meat.

[LMNO]

[Suu]

I fucking LOVE cauliflower. 

[Jasper]

I'll have to try a few of LMNO's techniques soon.  This thread has been educational!

[Dysfunctional Cunt]

I made the Kale soup last night, only change was I used a combination of regular and turkey sausage.  Otherwise I did the same! 

IT WAS AWESOMENESS!!! 

KIDS LOVED!!!!

to LMNO!!!!

[LMNO]

[East Coast Hustle]

Boneless pork chops, pounded out, salt and ground cumin.

[LMNO]

Ok, what's wrong with that?

It's common in quite a lot of cuisines.

[BADGE OF HONOR]

ECH is not happy unless he is criticizing someone's technique.

[East Coast Hustle]

Ok, what's wrong with that?

It's common in quite a lot of cuisines.

yeah, but usually with off-cuts that tend to be sliced along the grain instead of across it. Chicken thigh cutlets, veal leg slices, etc.

pounding out a boneless pork chop (we'll leave the general condemnation of boneless cuts of meat for which comparable bone-in cuts exist for another day) is analogous to pounding out a medallion of beef tenderloin.

and Badger, I am operating under the assumption that my input as someone who deals with food professionally is wanted by someone who loves food and cooking. My contrarian nature causes me to be snarky about it but it is well-meant.

[LMNO]

Ok, point taken.  I can see that this dish could have its origins in so-called "rustic" cuisine, where'd they be using off-cuts. 

Takes a bit more technique to cook up a 1.5" chop without charring the outside, or leaving the inside raw, though. 

[BADGE OF HONOR]

No offense meant, ECH.

[East Coast Hustle]

Ok, point taken.  I can see that this dish could have its origins in so-called "rustic" cuisine, where'd they be using off-cuts. 

Takes a bit more technique to cook up a 1.5" chop without charring the outside, or leaving the inside raw, though. 

yeah, it sounds more like a scallopini recipe than anything else. I love scallopini.

also, the technique you speak of is known as "finishing it in the oven". 

[LMNO]

My kingdom for a Salamander...

[East Coast Hustle]

yeah, I don't even like cooking at home where I have no deep fryers, no charbroiler, no convection oven, no pizza oven, and no zillion-BTU garland broiler.