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Happy October NorCal brethren!
Today happens to be the Mrs. birthday, so she had me take her to that epicurean delight, Costco. 🤣
We are having fun up here at the top of the valley, 3 drivers going in 3 different directions. Luckily I had planned ahead and we have enough sets of wheels (sorta). Jr has been driving the 5.4l Super Duty because he feels the most comfortable in it. That has left Mrs to drive the Bronco. A 5’2” lady driving a big beast with 35” tires and a 6” lift. 🤣🤣
We got an OXO Good Grips mandoline that is adjustable. The adjustment positions are fixed, so it doesn't squirm around, and it has rubber feet that keep it planted. The best thing though is it has a holder that keeps your fingers from getting sliced. It will hold the piece you are slicing until there is about a 1/4" of it left. We paid around $50 for it.
Thanks again for reminding me of the mandolin. I got it delivered today. Paper thin, even slices. No missing fingers.
I knew that I wasn't spending over $100 on a potato chip slicer. I settled for the under $20 version. That double edged blade is the ticket. It makes a slice on the down stroke, and the up stroke. Does the work twice as fast.
Taking full advantage of having deep fry oil, I made pork chops. Coated in seasoned flour. That's it. Salt. Pepper. Flour. Fry. 10 minutes. Crispy on the outside. Tender and juicy on the inside. Almost like The Colonel's chicken.
I've seen fried pork chops served as a "Southern" dish, and as a "Japanese" dish. The main difference is the sauce. Brown Gravy or Tonkatsu. I eat mine with fresh mustard.
I get a jar with a wide enough opening for my stick blender. Fill it 1/4 with mustard seeds. Add a little salt. Then fill it 1/2 with water and vinegar. Put the lid on, give it a good shaking. It sits overnight. The seeds absorb the liquid, swell, and now should be a little bit more than half of the jar. My stick blender goes in and finishes it. You will see it turning into the kind of mustard with pieces of the seed, like you find in a jar. If you keep blending, it gets lighter, fluffy, creamy, and more like the mustard in a bottle.
At my house, I make mustard and mayo. I haven't learned to make ketchup yet. But I can make "sweet n sour" sauce - vinegar, sugar, ketchup, soy sauce. Maybe I'll have sweet n sour pork chops next time.
There's a lot of variations and techniques when it comes to frying. It's the same for pork and chicken. Some people use buttermilk, eggs, bread crumbs.......... The Colonel has 21 herbs and spices. I just use salt and pepper. I do it The Colonel's way. Raw chicken, or pork, right into the seasoned flour. The raw meat has enough moisture for the flour to stick.
