Text 11170, 77 rader
Skriven 2014-03-20 22:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: sustainable fishery 2
=============================
-=> Quoting Nancy Backus to Jim Weller <=-

 NB> Different certifiers, probably, then...  Those are the criteria that
 NB> are being used for the farmed salmon (and other fish, etc) that Wegmans
 NB> sells... :)

It turns out that Wegmans' rely on the Global Aquaculture Alliance
which hands out Best Aquaculture Practices (BAP) certification
standards for hatcheries, farms, processing facilities and feed
mills. That sounds all wonderful until you look up a list of the
founding members and see names like Red Lobster, Long John Silver's
and Monsanto 9yeah the Roundup people). Then you have to wonder if
it's just a smoke and mirrors PR campaign or really is a legit
industry initiative to set standards and self regulate.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Perfect Pan Seared Pork Chops
Categories: pork
  Servings: 2

      2    bone-in pork rib chops,
           preferably blade-end,
  1 1/2    inches thick (12 to 16
        oz each)
      2 TB kosher salt
  1 1/2 ts sugar
           Freshly ground black pepper
      2 TB vegetable oil
      2 TB butter
      1 md shallot, thinly sliced
      8    sprigs fresh thyme

Pat pork chops dry with a paper towel. Combine salt and sugar in a
small bowl. Season pork chops generously on all sides with
salt/sugar mixture. Transfer to a wire rack set in a rimmed baking
sheet and refrigerate, uncovered, at least 8 hours and up to 24.

The next day, preheat oven to 250 F. Place baking sheet with pork
chops in oven and cook until an instant read thermometer inserted
into the center of the chops registers 100 to 110 F on for
medium-rare, about 30 minutes, or 110 to 120 F for medium, about 35
minutes. To prevent overcooking, start checking temperature 5 to 10
minutes before suggested time. Remove from oven.

Heat oil in a large stainless steel or cast iron skillet over high
heat heat until smoking. Place pork chops in skillet and cook,
turning occasionally, until starting to brown, about 1 1/2 minutes.
Add butter, shallots, and thyme to skillet. Continue cooking,
spooning shallots and thyme on top of chops and basting with butter
until golden brown on both sides and well-crusted, about 2 minutes
longer. Stack pork chops with tongs, hold them on their sides, and
sear the fat caps on the edges until crisp, about a minute. Remove
pan from heat, transfer chops to a clean rack set in a rimmed baking
sheet, and let rest for 3 to 5 minutes.

Just before serving, reheat dripping in pan until smoking. Pour hot
drippings over chops. They should sizzle and crisp a bit. Serve
immediately.

:J. Kenji Lopez-Alt
Yield: Serves 2 

  From: Serious Eats                    
 
MMMMM-------------------------------------------------



YK Jim


... Last time the Cubs won the World Series the Ottoman Empire existed.

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