Rail Paul Posted November 14, 2015 Share Posted November 14, 2015 12 oz chop from the short loin, 4 chops for $37 from D'Artagnan Our Berkshire pork chop is cut from the short loin and offers all the flavor and texture of heritage pork. In other words, this is not a pale “other white meat” situation. http://www.dartagnan.com/berkshire-pork-ny-strip-chop-bone-in/product/PORBER027-1.html?cgid=pork&dwvar_PORBER027-1_freshFrozenWeight=Frozen%20/%204%20Pack%2012%20oz%20Each#start=1 3 Quote Link to post Share on other sites
voyager Posted November 15, 2015 Share Posted November 15, 2015 That's about what I pay for local heritage pork. Flavor we get; tenderness that comes from lots of internal fat, no. Would love someone to try these and report. Or some from Bryan, a local internet only supplier. https://www.flannerybeef.com Quote Link to post Share on other sites
Orik Posted November 15, 2015 Share Posted November 15, 2015 I've had them before. Good flavor but as usual with bone in steaks, they pose some problem if some of your guests are squeamish about undercooked pork - very hard to get the bit by the bone above rare without drying out the rest. Currently I'm in love with these: http://www.fondazioneslowfood.com/en/slow-food-presidia/nebrodi-black-pig/ - unbeatable flavor - even better than Iberico for fresh meat preps, I think. Quote Link to post Share on other sites
Sneakeater Posted November 15, 2015 Share Posted November 15, 2015 Happily, the only guest I ever have is myself. Who -- despite his innate Jewish Fear Of Pork -- has become completely inured to rare preparations. Quote Link to post Share on other sites
Sneakeater Posted November 15, 2015 Share Posted November 15, 2015 (I REALLY miss Arcadian Pastures!) Quote Link to post Share on other sites
AaronS Posted November 15, 2015 Share Posted November 15, 2015 are you unhappy with the pork at fleishers? Quote Link to post Share on other sites
Sneakeater Posted November 15, 2015 Share Posted November 15, 2015 I never can find the time to get there. I've been using the pork from Wilklow Orchards at the GAP Greenmarket -- and it's good. But it's not the same. Quote Link to post Share on other sites
Rail Paul Posted November 15, 2015 Author Share Posted November 15, 2015 I've found that making a thin cut between the bone and the meat will often increase the cook-thru / doneness on the section of meat closest to the bone. It's worked on both pork and beef over the years Quote Link to post Share on other sites
voyager Posted November 15, 2015 Share Posted November 15, 2015 Rather than compromise the meat by overcooking. we just don't invite well-done-pork people when we plan to serve pork. Same with offal, tartares, raw fish. No need for any of us to get our knickers in a twist when a different menu solves the problem. 1 Quote Link to post Share on other sites
joethefoodie Posted November 16, 2015 Share Posted November 16, 2015 I've had them before. Good flavor but as usual with bone in steaks, they pose some problem if some of your guests are squeamish about undercooked pork - very hard to get the bit by the bone above rare without drying out the rest. Currently I'm in love with these: http://www.fondazioneslowfood.com/en/slow-food-presidia/nebrodi-black-pig/ - unbeatable flavor - even better than Iberico for fresh meat preps, I think. Where the heck do you get this stuff? Quote Link to post Share on other sites
Anthony Bonner Posted November 16, 2015 Share Posted November 16, 2015 Yeah. Methinks that ain't happen here. Quote Link to post Share on other sites
Wilfrid Posted November 16, 2015 Share Posted November 16, 2015 The underdone part nearest the bone is usually the best part. 1 Quote Link to post Share on other sites
joethefoodie Posted November 17, 2015 Share Posted November 17, 2015 I've had them before. Good flavor but as usual with bone in steaks, they pose some problem if some of your guests are squeamish about undercooked pork - very hard to get the bit by the bone above rare without drying out the rest. I'm gonna try these tonight... Re: that cooking problem - everyone cover your ears - I'm thinking of cooking them sous vide to the perfect temp, then searing them in a hot cast iron pan. How would you cook 'em? Quote Link to post Share on other sites
Anthony Bonner Posted November 17, 2015 Share Posted November 17, 2015 not sous vide Quote Link to post Share on other sites
Orik Posted November 17, 2015 Share Posted November 17, 2015 How would you cook 'em? https://www.google.com/search?q=fast+and+furious&espv=2&biw=1745&bih=868&site=webhp&source=lnms&tbm=isch&sa=X&ved=0CAYQ_AUoAWoVChMIwdu6oMyXyQIVRBWUCh03nQq1 Quote Link to post Share on other sites
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