The best part about that picture is that it shows the correct way to eat a pork chop. It pains me, when in "polite company", I have to leave the best meat on my plate.

I prefer bone in, partially for that reason. The flavor is just better.

I didn't show you my other housemate's pork chop that was baked for twice the time as ours and then fried in a pan for an additional 10 minutes - hard and dry. Even the cat turned her nose up at it, but that's the only way he likes pork chops.

I know people who prefer their meat well done with no blood on show. As long as I’m not eating it... :-)

What a waste of perfectly good meat if one cooks it until it is hard and dry.

Amen!!! We have an issue with meat being overcooked in my opinion in this country. It’s especially bad with fish. Overcooked and dry, with a ton of lemon and sauce tossed on to mask. Ugh!!!

ditto. I don’t get it and I’m glad that I enjoy my own meat medium rare.

Oh I agree. I shudder as I see it being cooked. His whole family eats pork that way so we figure somebody got food poisoning way back when.

You might appreciate my grilled salmon. A simple seasoning. Cooked until just flaky. Stays very moist and you actually taste the flavor of the salmon, instead of the sauces a lot of people use to mask it. Same thing with my baked halibut.

Absolutely! That’s the way to go. Those that drench fish in sauces, or squeeze lots of lemon, mask the true flavor of fish. I love the difference between winter flounder and summer flounder. Versus halibut, or Dover sole, or turbot. All are members of the same family. However all have different texture and taste characteristics.

Hadn't used the Weber in a few weeks. So I did my usual Italian meatballs but replaced buttermilk for milk in the panade and then smoked them with hickory. Served it with polenta and salad. Really turned out nice. I was going to do it with rigatoni but I think the polenta is much better. I wasn't really sold on using pasata though, it was too acidic an sort of hid the smoky flabour of the balls. Need something a bit less tomatoey.

Fettuccine with lemon, garlic, shrimp.and arugula

Mixed green salad
salami & arugula sandwich
Specialty’s dessert

Last night - burger wrap. Sauteed mushrooms and onions + a cheeseburger. Put in all into a large tortilla which I grilled on a flat pan to hold it closed.

Tonight - I'm going to attempt buffalo wings in the convection oven. It's too cold to go with my preferred method of grilling them. My wife will be out to dinner with friends so it's the perfect night to do some experimentation.

I'm not sure what happened to my "back to healthier eating" comment from a couple weeks ago. Maybe starting Monday .

"burger wrap"...AKA burrito?
Yes,.there's always a Monday.

Technically, maybe. But it was a regular round burger, not loose ground beef or some torpedo shape. Tortilla on plate. Onions and mushrooms on tortilla. Cheeseburger upside down on top. Then I sliced the outside edge of the tortilla, kind of like a sun pattern, and pulled the flaps up over the burger. Seared it on the pan to keep the flaps closed. So the end result was actually the shape of a hamburger. Dipped it in ketchup. It was more like substituting a tortilla for a bun than a burrito IMO. But yeah, I guess a burrito .

More accurately, the leftover buns we had were discovered to be growing mold. My wife asked if I wanted to go buy buns and I said no. She said "well I'm fine just eating it without a bun so I don't care, but I know you do". Necessity is the mother of invention .