Be a kid again! Laugh every day - it is internal jogging. Do something a bit challenging every day & always do something silly every day. We are only as old as we allow ourselves to feel. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. In the past 16 months I have taken off 61 pounds and feel wonderful. Australia is another favorite as is England! I have visited that lovely country many many times. I love to travel and experience other cultures. I have yet to try bungee jumping or sky diving. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I am getting a bit long in the tooth but was a very adventurous person. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. I am happy to say that practice does help. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. Pour ranch mixture over the top and toss to coat potatoes and chops. Place potatoes and pork chops into slow cooker. (optional) Mix oil, ranch and apple cider vinegar. Taking photos of my culinary efforts is a full time hobby and I love it. Instructions Sear pork chops in oiled skillet over medium/high heat. I feel very privileged to be one of the hosts on the Photo Forum. I can't imagine being without it! It has become part of my daily routine. Scatter with the fried basil and there’s dinner.On JanuI will celebrate 9 years of Life with Zaar. Slice it into strips and serve alongside steamed rice and over-easy eggs. Sprinkle the chops with salt, chile flakes, more five-spice powder. Remove the basil with a slotted spoon and set aside. Then, with the oil still hot, carefully add a handful of basil leaves and cook till crisped, 30 seconds. Transfer to a cooling rack propped above a sheet pan to drain. Sizzle until well browned, about 3 minutes a side. Using tongs, carefully guide each chop (working in batches, if necessary) in the hot oil. Oh, and heat a large pan filled with at least 1 inch of vegetable oil over medium-high until it temps 350☏. The starch will give the pork a craggy, super-crunchy shell-no egg wash or breadcrumbs needed. Spread out 1 cup of coarse sweet potato starch (Asian markets, Amazon) on a large plate, and dredge both sides of each chop. Transfer to a zip-top bag with the pork, squish everything around, and let it sit for an hour or four. In a bowl, combine 2 Tbsp liquid shio koji, 1 Tbsp soy sauce, 1 Tbsp rice vinegar, and 1 tsp each sesame oil, minced ginger, minced garlic, Chinese five-spice powder, sugar, and salt. The beatdown ensures that the meat cooks evenly while also tenderizing it. Take a meat mallet and bludgeon the protein until it’s about ½-inch thick all over (working around the bone, if needed). You’ll need 4 chops about ¾-inch thick for this method. Other chops (bone-in or boneless) work too. A good butcher will have them, but does too. Pork collar steaks-also known as CT butt or coppa steaks-are tender like a loin chop, but with rich marbling for extra flavor. The One Right Way to Cook a Pork Chop Step 1: Find a superior chop Then turn the chop and make another row of deep lines creating a crosshatch. The six-step recipe is straightforward, but if you don’t happen to have a meat mallet, use the back of a cleaver or chef’s knife to whack deep lines across one side of the chop. Their approach involves selecting the right cut of pork chop (yes, there are a few), marinating it for just a bit, pan-frying the chop until golden brown and crispy, and then serving it scattered with quick-sizzled basil and beside a few key accompaniments. That's why we contacted Trigg Brown and Josh Ku, co-owners of Win Son restaurant in Brooklyn, NY, and authors of Win Son Presents: A Taiwanese American Cookbook. THE BEST PORK chop recipe starts with the best chefs for the job.
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