Tuesday Afternoon

Hello all:

I'm still here.... just not cooking too much worth posting about.... until now....... I've been experimenting with the pork cutlets even more! Welllll, that's in between an old fashioned hamburger and some oven-fried chicken.

I took the cutlets and put 'em in a freezer bag and pounded them thinner. Then flour dredge, egg dip, homemade crumbs, egg again and crumbs again then fried them in about 1/2" of oil. They cooked in literally 15 seconds (on each side). I was a little concerned that the pork wouldn't be done but one cut into it proved me wrong. They were sooooo tender I could cut 'em with a fork - they were like a chicken-fried steak veal scaloppine!!! AWESOME!!!!!

I just saw a post about a a consumer version of a Sous Vide cooker that has me drooling. It's HERE:

http://gizmodo.com/5461100/sousvide-supreme-review-how-to-cook-from-the-inside-out

Better yet, at the end of the page is a link to a DIY project to MAKE one!!!!! I am SO there!!!!! I've GOTTA buy one o'those gadgets and try this!!!!! The most intriguing part of it is the implications for stuff like short ribs (as mentioned in the link). OH MY!!!!! I may even have to BUY the book mentioned in the link!

Enjoy all you 'foodies' out there..... wish there was a 'counter' that could tell me how many people read/visit this blog.

ENJOY!