What are you eating?

[indecks]

I was famished last night so on the way home i stopped at Jack in the Box. I was extra hungry so I ordered TWO sets of those 99 cent tacos.

I ate them on the way home. When I got home, I ate my burger and as I was getting ready to clean up, I felt something in the bag... A FIFTH TACO.

SCORE.

[Stark]

I was famished last night so on the way home i stopped at Jack in the Box. I was extra hungry so I ordered TWO sets of those 99 cent tacos.

I ate them on the way home. When I got home, I ate my burger and as I was getting ready to clean up, I felt something in the bag... A FIFTH TACO.

SCORE.

Man if you were high, you'd probably think you had won the lottery!

[indecks]

I was famished last night so on the way home i stopped at Jack in the Box. I was extra hungry so I ordered TWO sets of those 99 cent tacos.

I ate them on the way home. When I got home, I ate my burger and as I was getting ready to clean up, I felt something in the bag... A FIFTH TACO.

SCORE.

Man if you were high, you'd probably think you had won the lottery!

[alienjesus]

Cinco De Mayo enchiladas:

What is over the enchiladas on the right?

I made bean and veg enchiladas last night myself

I also had this two nights ago, it was pretty tasty: http://www.bbcgoodfood.com/recipes/1280 ... ellingtons

[Luke]

Cheerwine Sherbert ...

I need to see if they still make the Sun Drop sherbet, which was also dope. And no offense, but there is only one "R" in "Sherbet". Sorry, culinary pet peeve of mine.

@ alienjesus: Jack cheese over the entire thing, with red and green enchilada sauce. I prefer the green myself

Some crazy good BLT's with a homemade veggie soup last night...Tofu tonight.

[Ack]

Last night I cooked up some pork chops with a little soy sauce, diced them up and put them with dijon mustard onto some multigrain bread. Made for a wonderful sandwich.

[Luke]

Last night I cooked up some pork chops with a little soy sauce, diced them up and put them with dijon mustard onto some multigrain bread. Made for a wonderful sandwich.

Asian-French-American fusion.

If you live near a Fresh Market, they should have incredible thick cut, bone-in pork chops for $2.99 a lb. on Tuesdays (check your local store first). Have them anyway you like, but I like to sear them in a cast iron skillet, and transfer to a 300 degree oven for a half hour (or about medium). Top with fresh rosemary, and a simple balsamic glaze. Very simple, very delicious.

[Ack]

Last night I cooked up some pork chops with a little soy sauce, diced them up and put them with dijon mustard onto some multigrain bread. Made for a wonderful sandwich.

Asian-French-American fusion.

If you live near a Fresh Market, they should have incredible thick cut, bone-in pork chops for $2.99 a lb. on Tuesdays (check your local store first). Have them anyway you like, but I like to sear them in a cast iron skillet, and transfer to a 300 degree oven for a half hour (or about medium). Top with fresh rosemary, and a simple balsamic glaze. Very simple, very delicious.

Oh, that does sound nice. I usually enjoy spicing mine with a bit of paprika and some garlic and then grilling them on my flat grill pan or broiling them in my oven with a little barbecue sauce. Last night I was just trying to kill the last of my soy sauce, which is why I tried it. But there is nothing better to me than a pork chop that hasn't been cooked to its dry death. My mother used to make phenomenal porkchops that she would pepper a little and then serve with salsa. Just spectacular.

[Luke]

My Grandmother (on my Father's side) supposedly made the best fried pork chops known to man. I'm not kidding. Anytime the words "pork chops" are spoken near my parents they stare at each other all goofy-eyed and say "Your/my Mother's pork chops".

I've asked several times how she cooked them, and the only answer I get was "I don't know. Huge cast iron skillet, pork lard...that's all I remember. The fat on the chop would be brown, but not crunchy. You had to use a knife to cut it, but your knife went through the center like butter". Something like that. The great depression was hell, but it made for some amazing immigrant cooks.

Agreed on dry pork chops, which my Father in law loves, with a side of ketchup soup. Overcooked pork is better than undercooked pork, but the ol' thumb test works just fine for a perfect chop. I'm also not a fan of those boneless, paper thin "tenderloin" pork "chops". They are useful for stir fry, but they sure aren't pork chops.

[Ack]

Wow. That's a shame that the recipe is lost.

I do like those thin pork tenderloins, but I find they are best when cut up into smaller pieces for use in other things, like if I were making a sandwich or a soup of some kind. I have cooked them and diced them up to use in stir fry before, so there is some versatility. But by themselves..no, you really do need the bone for a real pork chop.