Cooking with Gym.

[gail]

ill try to post more as i cook new stuff that i dont have picks of. see ya around.

[gym gravity]

thanks. time to warm up leftovers from the weekend. I wonder if I well get time to look for a pic... have to read a bunch of stock stuff.

[gail]

i marked your cute little board here, i like it.

[gail]

more pics..

[gail]

what is the chance? i just was trying to find info on line of a fish i saw on a cooking show, cant get the spelling right so i cant find it.

so, i did the search word "food" and you just opened this up today.

i have food pics to that ill post. looks fun here.

anyway.. do you or anyone know of a fish, that is new to the u.s. in recently mths (it was featured on the last iron chef america the other day)

its like clorado? its pronounced like that.

i may be able to go to the iron chef web site now that i think about it.

ill try that next.

heres a some pics of my meals..

[gym gravity]

feel free to post pics of your own latest creation. I am too busy thinking if the comp is going up or down and doing internet research on thermal imaging of houses. Thanks for being the first other poster.

[BigDaddyStack]

Big Daddy's Vinegar Fried Garlic Pork Chops
Time: 45 min.

Ingredients:

Pork Chops 1/2 in. or thinner. (I prefer center cut boneless)
1/3 gallon red wine vinegar
Garlic Powder
Black Pepper


Beat chops if necesary to achieve desired thiness. I prefer 1/4 inch. Season one side of each chop and throw it seasoning side down in a large hot frying pan to sear in the black pepper and garlic powder. Season the other side and flip. Cook each side for about a minute.

Fill the pan with red wine vinegar to the depth of the chops. Loosen the pan side of the chop with a spatula to let the vinegar get underneath the chop. Let reduce all the way down wihtout burning the pan. Flip, refill the pan with vinegar, and add more garlic powder and let reduce again. Repeat 3 - 4 times until chops are tender enough to tear apart with a fork. The chops should turn a dark tan color as the vinegar peneterates the chop when it's done. Tender, bursting with flavor, and so delicious.

Open a window to avoid a tear gas like effect in your home.

If you accidently let it reduce too much and start to burn the pan will be a bitch to clean. Fill the pan 1/2 way with water, dump baking soda in the pan, and bring to a boil to loosen the reduction and scrape with wooden spoon and wash as normal.

[gym gravity]

First recipe:

homemade pasta.
whole, carmelized, oil-roasted garlic cloves.
browned butter.
kosher salt.
fresh black pepper.
arugula.

1/2 tbsp browned butter drizzled on each serving of warm pasta, tossed with 4-5 roasted garlic cloves and arugula, salt and pepper to taste.

serve with seared scallops.

[gym gravity]

Food ideas that may be perfected into recipes for my future restaurant.

First post.

I may only respond to this post, ever. I may start my own threads and lead them endlessly adding to a recipe or pumping my favorite stocks. I may not reply to any post other than my own.