| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2524.1 | Pork Chop Bake | CASDEV::COLELLA | Does Uranus have an aurora? | Thu Mar 21 1991 12:52 | 27 |
| Here's a "comfort food" pork chop recipe:
Pork Chop Bake
Ingredients:
pork chops
small onions, whole
carrots, peeled and halved
potatoes, peeled (cut if large, whole if small)
1 can tomato soup
Brown as many pork chops as you want to serve in a frying pan. (I put
black pepper on them while they're browning.) Remove and place in a
casserole dish.
Arrange carrots, onions, and potatoes on top of pork chops.
Pour tomato soup into frying pan and stir to release pork particles.
Pour this over the vegetables and chops.
Cover and bake at 350 F for at least 1 hour.
Mmmmm, my husband LOVES this!
Cara
|
| 2524.3 | | HORSEY::MACKONIS | Howling at the Moon.... | Tue Mar 26 1991 11:25 | 4 |
| I make up almost the same recipe, but I use cream of mushroom soup and instead
of pearl onions, I substitute mushroom caps and ass some fresh herbs, and
sprinkle with paprika for a colorful top!
|
| 2524.4 | Confused | PENUTS::DUDLEY | | Tue Mar 26 1991 12:48 | 1 |
| I knew they had caps and stems. but what's a mushroom ass ???
|
| 2524.8 | | HORSEY::MACKONIS | Howling at the Moon.... | Wed Mar 27 1991 11:11 | 4 |
| re .4
I think that's a special type of Freudian mushroom! Actually it is a typo --
should be ADD....sorry.
|
| 2524.9 | trichinosis not a problem in US pork | MICROW::GLANTZ | Mike @TAY 227-4299 TP Eng Littleton | Tue Apr 28 1992 16:41 | 7 |
| Dick Binder, in recent discussion in ASKENET on pork (topic 3490),
said he thought he had heard that the FDA had issued a statement that
trichinosis was no longer a concern in the US. Interesting. Can anyone
confirm?
Also, does anyone happen to recall the temperatures required to kill
salmonella and trichinosis?
|
| 2524.10 | yep. it is true. | FORTSC::WILDE | why am I not yet a dragon? | Tue Apr 28 1992 18:28 | 12 |
| > Dick Binder, in recent discussion in ASKENET on pork (topic 3490),
> said he thought he had heard that the FDA had issued a statement that
> trichinosis was no longer a concern in the US. Interesting. Can anyone
> confirm?
it hasn't been for years. The problem is with custom. When people are
offered medium rare pork, they lose their appetite. It is very hard to sell
anything but very well-done pork in this country. This ruling by the FDA,
however, does open the door for consideration of some methods of smoking
meats that have not been acceptable here. Prepare yourself for domestic
versions that compare favorably with Italian Proscuitto, etc.
|
| 2524.11 | Still a problem, but it can be frozen to death | RANGER::PESENTI | Only messages can be dragged | Wed Apr 29 1992 06:48 | 8 |
| It's not a problem with commercial pork. I get a home-grown pig every year that
eats garbage and lives in dirt (and tastes wonderful in spite of it's lifestyle)
and for this kind of pig, trichinosis is still an issue.
I'm not 100% sure of the temperature for cooking, since I just refer to my meat
thermometer. I think it's around 160-170. However, trichinosis can be killed
by freezing. If pork is solidly frozen for 21 days it is then safe for cooking
to the "still pink and juicy" stage.
|
| 2524.12 | one down | PENUTS::DDESMAISONS | | Wed Apr 29 1992 12:12 | 9 |
|
>> it hasn't been for years.
Oh good. That means everybody can focus their paranoia on
that popular little anxiety producer, the egg.
What a relief.
|