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.