Pork Loin Chops With Apple and Onion Glaze. Variety Is The Spice Of Life. #fritz

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Every so often we like to try a new product.

This is a convenience food, and at the same time, not really comparable to a frozen dinner or other frozen entrée, which we also indulge in from time to time in the interest of time saving and just plain not starving to death, also there is the fact that variety is the spice of life.

This is from the cooler section, but not the freezer section. Know your sections, ladies and gentlemen, that's what I always like to say. The product is like eight bucks, which means it's a good idea to try and get two meals out of it. I am on disability after all.

(He means us. - ed.)

And of course we have to eat, ergo, thusly, and therefore, (other bullshit notwithstanding), today’s lunch. Etc. Pork loin chops, with apple and onion glaze, beans and (or in), tomato sauce, ($1.25 Dollarama), tomato, green onion, carrot sticks.

I have been meaning to try this product.

Lou’s Kitchen and Lou’s Barbecue are in no way affiliated with #Louis, Louis Shalako, or any other brand or product produced by yours truly. (#fritz, too. – ed.)  There is a limited selection of these products in our local stores. The potato and cheese melt is not that good, the meal above perhaps not quite so desirable as the roast turkey breast, the beef au jus, the chicken barbacoa. Still, there are more things to try, I seem to recall I had the chicken teriyaki a couple of weeks ago.

Following the link and looking at the products, I’ve also had the ribs once or twice—microwaved in terms of leftovers. Normally, I would roast them in the oven, following package directions. I have also done them on the little table-top grille out on the balcony.

#fritz

So, I think we mentioned in a previous post, ah...buns. This is just a quick little experiment, done with 10-oz. #superdough, at 375 F, for maybe ten or eleven minutes. I think in terms of making submarine rolls, or hamburger buns, you would really need to fiddle around with the amount of dough. How you form it, how you fiddle with it to get the shape and the sort of height that you want, that is going to take some experience...also, at some point you turn off the oven and turn on the overhead grille on high. (High. -ed.) That was like two and a half minutes, but I'd also had a couple of beers.

Okay, so here’s the link. We get that stuff at Food Basics or Walmart here in Sarnia, and from other fine retailers as the occasion demands.

Incidentally, if you see me as some sort of food influencer or something, I will write a blog post for some small consideration. Meat is good, or other food products. In the final analysis, have pen, will write for beer.

 

END

 

Grandma's Garden. Gratuitous food pics by Zach Neal.
 

Quality Control. As If We Need An Excuse. #fritz

 

 

 

 

 

 

 

 

 

 

It's cold and rainy today, and this time of year, as the nights grow longer and the day grows shorter, nothing beats a bit of heat in the place and maybe the smell of something wonderful coming from the kitchen. 

(As if we need an excuse. -- ed.)

Here at #superdough we like to do a bit of quality control. Basically, we bring a doughball home and do pizza, bread, buns, whatever. I have been thinking to fold one in half and pinch the edges, bake or deep-try that, the dough would make a good panzerotti.

Other uses include cinnamon bread, twisty bread, garlic bread, any kind of quick bread from frozen dough. The boss does submarine rolls, although she says hamburger rolls are hard. I really haven't tried that.

This 12" pizza uses ten ounces or half of a twenty-ounce doughball.

The tomato sauce is $0.99, no-name sauce, we are trying Bellitalia Pizzeria Smoked Bacon, in addition to the usual sliced pepperoni, shredded mozzarella, finely-chopped onion, green pepper, and whatever else we can find to throw on there. We got that on special at Food Basics for $3.49. With the cheese and pepperoni both running at $4.99 for 150-grams or so, the goal is to get four good pizzas for maybe a little over twenty bucks.

The actual doughballs are worth maybe $2.50 if anyone were to inquire. Half of that is $1.25, although at some point estimating two slices off of a $0.26 onion enters the area of rapidly diminishing returns and who cares anyways? We are not accountants, although some things are good to know.

Spread the sauce out to the edge. That is 10-oz. #superdough

 

I didn’t like the look of the mushrooms today. We will try again tomorrow. Also, olives—some people don’t like them, but they do add some additional nuances to the dish.

I really haven’t done the arugula and goat’s cheese, dill pickle and bologna sort of thing, but one wonders sometimes. Even I can admit that.

We do put a bit of parsley on there, mostly for the photos, and of course black pepper, one of the most important spices in the world. Salt to taste, crack the tab on the cold beer, which we get for a little over two bucks and you really got something.

The pan is first sprayed with a good non-stick cooking spray. The dough is thawed, floured, rolled and ultimately achieves its thin, plastic form in the following way: I pick it up and hang it vertically, letting the force of gravity pull it down, making it thinner.

I rotate that round and round and let it just pull on itself...sure beats tossing it at the ceiling, which is fairly low in this place.

This one was actually larger than the 12” pan it went into. 

As you can see, the recipe rises well, and very quickly in an oven preheated to 500 F. I pulled it out after nine and a half minutes and had it on the coffee table in ten and a half—

A moment or two to post that to social media, and then it's time to indulge one's pizza fantasy.

Oh.

There’s leftovers and everything.

 

#fritz