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What's for dinner?


Ernest Jones
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Does that recipe brine the chops first?

No, the chops are not brined, but you do use pancetta for a little more saltiness. Here's the recipe..

In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add pancetta and cook until crisp and light golden, about 3 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels.


Melt butter in the same skillet. Add the apples and sprinkle with sugar and cook until tender and deep golden brown, stirring frequently, about 5 minutes. Transfer the apples and any juices from skillet to a small bowl.


Sprinkle the pork chops with 1 teaspoon of salt and 3/4 teaspoon of pepper. Add the pork chops and 2 teaspoons of oil into the same skillet and brown for 2 minutes per side. Transfer the chops to a plate and cover to keep warm.


Add teaspoon of oil, heavy cream, brandy, apple juice, thyme and onions to the same skillet and bring to a simmer. Return the apples and pork chops back into the pan and simmer until cooked through, 10 to 12 minutes. Season the sauce with salt and pepper.


Garnish with the pancetta bits.

Drivers: Bag 1 - TM R11 (10.5°); Bag 2 - Ping G5 (9°),
Fairway woods: #1 - TM RBZ Tour (14.5°) & TM System 2 Raylor (17°); #2 - TM Burner (15°) & TM V-Steel (18°)
Hybrid: #1 - TM Rocketballz (19°); #2 - Ping G5 (19°)
Irons: #1 - Ping i3+; #2 - Hogan Edge  (both 4-pw, +1" shaft)
Wedges: #1 - Ping i3+ U wedge (52°) & Ping Eye 2+ BeCu (60°); #2 - Ping ISI Sand BeCu (52°) & Cleveland CG11 lob (60°)
Putters: Ping B60i & Anser 2, Odyssey White Steel 2-Ball & White Hot XG #9, Lamkim Jumbp grips
Golf Balls: Titleist Pro V1, Bridgestone B330, Callaway SR1, Slazenger Grips: Lamkin Crossline
Golf Shoes: Footjoy & Adidas; Golf Glove: Footjoy StaSof®; Golf Bag: Ping Hoofer
I love this game! :-D

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Erik J. Barzeski —  I knock a ball. It goes in a gopher hole. 🏌🏼‍♂️
Director of Instruction Golf Evolution • Owner, The Sand Trap .com • AuthorLowest Score Wins
Golf Digest "Best Young Teachers in America" 2016-17 & "Best in State" 2017-20 • WNY Section PGA Teacher of the Year 2019 :edel: :true_linkswear:

Check Out: New Topics | TST Blog | Golf Terms | Instructional Content | Analyzr | LSW | Instructional Droplets

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[URL=http://thesandtrap.com/content/type/61/id/84325/] [/URL]

What the heck is that? It's GOTTA be good!

In David's bag....

Driver: Titleist 910 D-3;  9.5* Diamana Kai'li
3-Wood: Titleist 910F;  15* Diamana Kai'li
Hybrids: Titleist 910H 19* and 21* Diamana Kai'li
Irons: Titleist 695cb 5-Pw

Wedges: Scratch 51-11 TNC grind, Vokey SM-5's;  56-14 F grind and 60-11 K grind
Putter: Scotty Cameron Kombi S
Ball: ProV1

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What the heck is that? It's GOTTA be good!

Extra napkins please!

Yours in earnest, Jason.
Call me Ernest, or EJ or Ernie.

PSA - "If you find yourself in a hole, STOP DIGGING!"

My Whackin' Sticks: :cleveland: 330cc 2003 Launcher 10.5*  :tmade: RBZ HL 3w  :nickent: 3DX DC 3H, 3DX RC 4H  :callaway: X-22 5-AW  :nike:SV tour 56* SW :mizuno: MP-T11 60* LW :bridgestone: customized TD-03 putter :tmade:Penta TP3   :aimpoint:

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What the heck is that? It's GOTTA be good!

This new thing… they called it a " cheeseburger ."

Dinner will actually be here .

Chris Madrid's: 8.5.

Chester's: 9.0 to 9.5 (current leader - last had one several years ago).

Erik J. Barzeski —  I knock a ball. It goes in a gopher hole. 🏌🏼‍♂️
Director of Instruction Golf Evolution • Owner, The Sand Trap .com • AuthorLowest Score Wins
Golf Digest "Best Young Teachers in America" 2016-17 & "Best in State" 2017-20 • WNY Section PGA Teacher of the Year 2019 :edel: :true_linkswear:

Check Out: New Topics | TST Blog | Golf Terms | Instructional Content | Analyzr | LSW | Instructional Droplets

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Now that's a cheeseburger! :beer:

In David's bag....

Driver: Titleist 910 D-3;  9.5* Diamana Kai'li
3-Wood: Titleist 910F;  15* Diamana Kai'li
Hybrids: Titleist 910H 19* and 21* Diamana Kai'li
Irons: Titleist 695cb 5-Pw

Wedges: Scratch 51-11 TNC grind, Vokey SM-5's;  56-14 F grind and 60-11 K grind
Putter: Scotty Cameron Kombi S
Ball: ProV1

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No, the chops are not brined, but you do use pancetta for a little more saltiness. Here's the recipe..

In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add pancetta and cook until crisp and light golden, about 3 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels.

Melt butter in the same skillet. Add the apples and sprinkle with sugar and cook until tender and deep golden brown, stirring frequently, about 5 minutes. Transfer the apples and any juices from skillet to a small bowl.

Sprinkle the pork chops with 1 teaspoon of salt and 3/4 teaspoon of pepper. Add the pork chops and 2 teaspoons of oil into the same skillet and brown for 2 minutes per side. Transfer the chops to a plate and cover to keep warm.

Add teaspoon of oil, heavy cream, brandy, apple juice, thyme and onions to the same skillet and bring to a simmer. Return the apples and pork chops back into the pan and simmer until cooked through, 10 to 12 minutes. Season the sauce with salt and pepper.

Garnish with the pancetta bits.

Sounds delicious. I will definitely try this one.  For some reason, when I cook pork chops, they always come out tough.  I don't over cook.  Maybe I am just getting a bad cut.

Scott

Titleist, Edel, Scotty Cameron Putter, Snell - AimPoint - Evolvr - MirrorVision

My Swing Thread

boogielicious - Adjective describing the perfect surf wave

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I saw something similar on Triple D.  A place in Sacramento does that.  Decadent!

Scott

Titleist, Edel, Scotty Cameron Putter, Snell - AimPoint - Evolvr - MirrorVision

My Swing Thread

boogielicious - Adjective describing the perfect surf wave

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Sounds delicious. I will definitely try this one.  For some reason, when I cook pork chops, they always come out tough.  I don't over cook.  Maybe I am just getting a bad cut.

Brining definitely helps with that. Also, try to get chops from the rib section, they have more marbling which also helps keep them from drying out.

Yours in earnest, Jason.
Call me Ernest, or EJ or Ernie.

PSA - "If you find yourself in a hole, STOP DIGGING!"

My Whackin' Sticks: :cleveland: 330cc 2003 Launcher 10.5*  :tmade: RBZ HL 3w  :nickent: 3DX DC 3H, 3DX RC 4H  :callaway: X-22 5-AW  :nike:SV tour 56* SW :mizuno: MP-T11 60* LW :bridgestone: customized TD-03 putter :tmade:Penta TP3   :aimpoint:

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Tonight:  meatloaf and baked potato

Drivers: Bag 1 - TM R11 (10.5°); Bag 2 - Ping G5 (9°),
Fairway woods: #1 - TM RBZ Tour (14.5°) & TM System 2 Raylor (17°); #2 - TM Burner (15°) & TM V-Steel (18°)
Hybrid: #1 - TM Rocketballz (19°); #2 - Ping G5 (19°)
Irons: #1 - Ping i3+; #2 - Hogan Edge  (both 4-pw, +1" shaft)
Wedges: #1 - Ping i3+ U wedge (52°) & Ping Eye 2+ BeCu (60°); #2 - Ping ISI Sand BeCu (52°) & Cleveland CG11 lob (60°)
Putters: Ping B60i & Anser 2, Odyssey White Steel 2-Ball & White Hot XG #9, Lamkim Jumbp grips
Golf Balls: Titleist Pro V1, Bridgestone B330, Callaway SR1, Slazenger Grips: Lamkin Crossline
Golf Shoes: Footjoy & Adidas; Golf Glove: Footjoy StaSof®; Golf Bag: Ping Hoofer
I love this game! :-D

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Slow roasted Abaco chicken (organic with no hormones or steroids), rubbed with sea salt, black pepper, Spanish paprika and Cajun seasoning, then spritzed with EVOO.  Roasted for 4 hours in a 275° oven.  No photos cause it's still in the oven.

Rick

"He who has the fastest cart will never have a bad lie."

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Slow roasted Abaco chicken (organic with no hormones or steroids), rubbed with sea salt, black pepper, Spanish paprika and Cajun seasoning, then spritzed with EVOO.  Roasted for 4 hours in a 275° oven.  No photos cause it's still in the oven.

That sounds GOOD!

We're doing take out Broasted Chicken from our favorite local place.  Broasting is a pressure cook deep fry that's done in a specialty cooker that originated in the small town of Beloit, Wisconsin for those who care.   I grew up with it, and it's just dumb luck that we have a little take out place down here that was opened when mom and pop moved away from the frozen tundra.  An added plus is that I can go in and talk Packer football with them! :-)

In David's bag....

Driver: Titleist 910 D-3;  9.5* Diamana Kai'li
3-Wood: Titleist 910F;  15* Diamana Kai'li
Hybrids: Titleist 910H 19* and 21* Diamana Kai'li
Irons: Titleist 695cb 5-Pw

Wedges: Scratch 51-11 TNC grind, Vokey SM-5's;  56-14 F grind and 60-11 K grind
Putter: Scotty Cameron Kombi S
Ball: ProV1

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Quote:

Originally Posted by Fourputt

Slow roasted Abaco chicken (organic with no hormones or steroids), rubbed with sea salt, black pepper, Spanish paprika and Cajun seasoning, then spritzed with EVOO.  Roasted for 4 hours in a 275° oven.  No photos cause it's still in the oven.

That sounds GOOD!

We're doing take out Broasted Chicken from our favorite local place.  Broasting is a pressure cook deep fry that's done in a specialty cooker that originated in the small town of Beloit, Wisconsin for those who care.   I grew up with it, and it's just dumb luck that we have a little take out place down here that was opened when mom and pop moved away from the frozen tundra.  An added plus is that I can go in and talk Packer football with them!

We used to have a place called The Broaster.  I think it was in Denver, but might even have been when I still lived in Montana.  I don't remember if I ever ate there or not.

Rick

"He who has the fastest cart will never have a bad lie."

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Port Tasting... gotta go.

Ramos Pintos 20 and 30 yr Tawny Port...  oh, my... good, golly...

Previous to that, they also had a Biale Vineyard Tasting ... Zins and stuff.

Dinner nearby was Greek Salad and a Slice.

Ping G400 Max 9/TPT Shaft, TEE EX10 Beta 4, 5 wd, PXG 22 HY, Mizuno JPX919F 5-GW, TItleist SM7 Raw 55-09, 59-11, Bettinardi BB39

 

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Ramos Pintos 20 and 30 yr Tawny Port...  oh, my... good, golly... Previous to that, they also had a Biale Vineyard Tasting ... Zins and stuff. Dinner nearby was Greek Salad and a Slice.

A slice, a salad and 30 year Port. Sweet! :beer: Was that the Quinta? I've never had it, but understand it's spectacular!

In David's bag....

Driver: Titleist 910 D-3;  9.5* Diamana Kai'li
3-Wood: Titleist 910F;  15* Diamana Kai'li
Hybrids: Titleist 910H 19* and 21* Diamana Kai'li
Irons: Titleist 695cb 5-Pw

Wedges: Scratch 51-11 TNC grind, Vokey SM-5's;  56-14 F grind and 60-11 K grind
Putter: Scotty Cameron Kombi S
Ball: ProV1

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A slice, a salad and 30 year Port. Sweet!

Was that the Quinta? I've never had it, but understand it's spectacular!

It was the Quinta... they had the rep from Ramos Pintos visiting.

When I commented  the 10 yr Tawny reminded me of a sherry - but much more complex, honeyed and satisfying - I thought he was going to lose his cookies... he then explained the differences between sherry and port. I laughed, saying it only reminded me of a sherry. But then I had the 20 yr old ... yummmmm, and when I drank the 30 yr old, I thought about getting a date so I could slather it over her... but then, that would be a waste of a good 30 yr old .... port.

While the 30 yr old tawny was delightful, the value was the 20 yr old...

Ping G400 Max 9/TPT Shaft, TEE EX10 Beta 4, 5 wd, PXG 22 HY, Mizuno JPX919F 5-GW, TItleist SM7 Raw 55-09, 59-11, Bettinardi BB39

 

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Port Tasting... gotta go.

Love Port!

Scott

Titleist, Edel, Scotty Cameron Putter, Snell - AimPoint - Evolvr - MirrorVision

My Swing Thread

boogielicious - Adjective describing the perfect surf wave

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Note: This thread is 3298 days old. We appreciate that you found this thread instead of starting a new one, but if you plan to post here please make sure it's still relevant. If not, please start a new topic. Thank you!

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