Recent Food Awesomeness

[kz_blogorambling]

I finally, FINALLY, attempted to brine pork chops. Wow, I wish I'd known about this ten years ago. I've had a lot of disappointing pork chops in the last decade.

Sliced Chorizo, sliced onions, sliced potatoes, a little salt and pepper and a skillet? OOooooooh yes.

Tried the organic pizza place because they offer gluten-free crusts. That was some tasty pie, and we just had boring ol' pepperoni. They have cabbage pizza, yes CABBAGE, and also a brie pizza. My husband has an eye on their seafood pesto pizza. I could gladly work my way through a lot of that menu.

Speaking of pizza, when the lovely Q was in town I had "Pizza Maize" at Red Hawk: individual crust topped with a rich white corn sauce, tequila-lime grilled chicken, bacon, two cheeses and thin sliced lime. scarf scarf scarf

I came close to ordering Persian chilled cucumber soup at lunch today from the soup nazi, but couldn't pull the trigger. I'm still wondering about it.

And now I'm hungry. Shouldn't have brought it all up.

Comments

[scout1222.livejournal.com]

Your food sounds awesome! Damn near all of it! Approved on the chorizo, and the pizzas sound divine.

[blanx73.livejournal.com]

What organic pizza place? I like food.

[crankyasanoldma.livejournal.com]

Silvio's, baby. On North U. Same building at Sushi.come. WHOSE NAME DRIVES ME BATHSHIT but I digress. The interior of the restaurant doesn't look like much, but the made-to-order pizzas are worthy of respect.

[blanx73.livejournal.com]

I hate the name of Sushi.come. I shall be dining at Silvio's this week, having perused the menu.

[crankyasanoldma.livejournal.com]

Just remember that Top of the Park makes parking a little more of a hassle in the evenings.

Also, it took a long time for our pizza. Bring reading material.

website

[crankyasanoldma.livejournal.com]

Silvio look like he could kick your scrawny american ass but good

http://www.silviosorganicpizza.com/

Re: website

[scout1222.livejournal.com]

Holy moses does that menu look good.

Re: website

[scout1222.livejournal.com]

WAIT WAIT WAIT


Nutella calzone? Oh my aching heart.

Re: website

[crankyasanoldma.livejournal.com]

September is just a few long months away.

[scout1222.livejournal.com]

I should start saving up the calories now.

[jadis.livejournal.com]

My Mom always made cold cucumber soup during the summer, and I continue to make it all of the time. It's awesome during hot weather. I don't know what Persian chilled cucumber soup involves, but mine was pretty much just boiling peeled/seeded cucumbers in chicken stock until they were soft enough to puree, adding the puree back to the stock and throwing in a cup or so of sour cream, s&p. Chill. Yummy. You could probably also add some dill if it pleases you, or I've heard of a quick little drizzle of balsamic vinegar, which also sounds good.

I say next time, go for it. Cucumber soup is teh yum.

[glamazon79.livejournal.com]

My mom makes a similar one, but with no pureeing, just finely sliced in a broth that is basically sour cream. So good!

We served it for Christmas last year and freaked out all the little kids. Apparently Cold Cucumber Soup plays a scary role in the Lemony Snickett books/movie, and they all refused to go near it.

[jdoh.livejournal.com]

The skillet chorizo,onion,potato sounds wonderful. I want some.

And I could never say no to a cold cucumber soup. Now I want some.

[democritus.livejournal.com]

Man, all of that sounds hella good!

[(Anonymous)]

I have pork chops from the free range pork lady. Please to be describing technique, please!

[crankyasanoldma.livejournal.com]

Let's see, I got the recipe from some site which I can't now find. But I think it was 4 cups water, 1/4 cup kosher salt, 1/4 cup brown sugar, and some molasses. There are all kinds of brining mxitures described on the web, so you don't have to rely on my iffy memory to make something similar.

Anyway, I put the chops in and ended up leaving them for over 24 hours (they recommended four or more, but we didn't eat them that night as I'd expected). I was worried they might end up too salty, but they weren't. Anyway, I pulled them from the brine, rinsed them very well, and grilled them. They weren't necessarily more tender than other chops, but they were much moister and more flavorful.