I was just looking through my posts here this past month and realized that it is happening again. My blog is in grave danger of losing its identity and becoming a baking blog! Everything in my virtual and diverse kitchen is becoming less diverse and more “oven-centricâ€.
This isn’t because I have been baking more than usual or cooking any less. Its just that the food that I have taken pictures of
Posts Tagged ‘Brined’
Ad Hoc Brined Pork Tenderloin
March 9th, 2010
Canadian Maple Brined Chicken & Giveaway - Epicure Selections
September 17th, 2009Crispin Cider Brined Pork and Braised Kohlrabi
August 6th, 2009
Apple cider brined chicken
June 22nd, 2009
Brined Quail with Agresto Sauce
December 27th, 2008
Brined Roast Tukey - Thanksgiving Prep #7
November 22nd, 2008
Brined Pork Roast with Mushroom Sage Polenta and Collards
October 18th, 2008
Brined Pork Roast with Mushroom Sage Polenta and Collards
October 16th, 2008We love pork, everything from Grilled Asian Tenderloin to Homemade Italian Sausage to Apricot Stuffed Loin and even Dark Chocolate and Bacon Cupcakes. But I have a confession to make, we can’t cook a decent pork chop to save our lives. No matter how we try to prepare them they end up dry. We try cooking them in sauces, grilling them, baking them but still the same unappetizing dryness. I try to tell myself its not us, its today’s leaner pork but still its hard not to start to question your cooking skills.
Well, that all ended with last night’s pork chops from <a href=”http://www.amazon.com/gp/product/0811849643?ie=UTF8&tag=agooapp-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0811849643″…