Ok, I trust you folks more then searching the web

That reminds me of Audrey Hepburn in "Sabrina" where her dad sent her to cooking school in France. I loved that movie;)
 

I wish, no this was lower Manhattan and I hated most every minute of it, I had a very hard nosed nun for the cooking instructor, I liked the chemistry and other instructors well enough.
 
Denise, if you liked the movie Sabrina, you might like Julie, Julia with Meryl Street playing Julia Child. I really enjoyed it and there's tons of cooking done in it, a kind of comedy. Glad your getting into the cooking thing, which can be very satisfying.
 

Seniors resist change, it seems. Someone mentions roast pork, and I perk up; I was raised on the stuff! imp
 
Cookie said:
Denise, if you liked the movie Sabrina, you might like Julie, Julia with Meryl Street playing Julia Child. I really enjoyed it and there's tons of cooking done in it, a kind of comedy. Glad your getting into the cooking thing, which can be very satisfying.
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Cookie!! Thank you for that reminder, I had only heard about the movie, and bet Meryl did an excellent job!! Thank you so much, and I will look for it;) Denise
 
imp said:
Seniors resist change, it seems. Someone mentions roast pork, and I perk up; I was raised on the stuff! imp
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I have more pork now because prices are so high on other meats, at least in my area. Such good buys on Pork, so then all I needed was to know how to cook it right;)
 
Denise, I have always had the same questions about cooking pork. I am glad you asked that question.
Alice, I am going to try the Apricot crispy recipe you posted! It looks yummy and easy and fast, three things I really like when I cook. :).
 
Oh my pork has been turning out great now! I always cook it in the oven, in foil/seasoning, and it stays way moist. It only takes about 30ish minutes too, depending on the cut, etc. So much easier then pan-frying, and I am finding "no more" tough chops, or dry;)
 
I cooked the Crispy Apricot pork chop tonight! It was delicious.

I did not have apricot jam so I used orange marmalade. I only cooked one and I added some sweet potato fries to the pan and some cauliflower, broccoli and carrot mix. I put it all on the oiled baking pan and cooked it for 16 minutes @425° . I flipped the veggies one time during the 16 minutes and every thing cooked perfectly.

It was literally a one dish meal. I will be doing this again and again with apricot next time.
Thanks for the recipe.
 
Ginger Jam!! Wow that sounds amazing, and never heard of it. I'll have to look around for it Shalimar;)
 
Here's how I cook baby back ribs.

1. remove the membrane from the back of the ribs.

2. us a dry rub.. pick one out at the supermarket.. whatever suits your fancy.

3. Wrap the ribs in Saran Wrap.. Yep.. you read it right.. plastic wrap.. don't worry it will not melt.

4. warp the ribs in aluminum foil.. seal tightly

5..bake at 250 for about 3-4 hours.. meat side down.

6. remove the plastic and foil.. you can then coat with your favorite BBQ sauce...

The ribs will be fall off the bone tender and delish.
 
Shalimar said:
Denise, ginger jam is wonderful added to Chinese stir fry, while apricot jam substitutes beautifully for the more expensive mango chutney in curry dishes.
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Ok Shalimar, also, I'll bet I can find the Jam at our North Coast Coop! I love that store. I know this is off topic but have you ever tried a "juice" drink that has Ginger, Apple Cider Vinegar, and Cinnamon? It is soooooooo good, except they are like 2.49 for about 16 oz. But what a treat;) Here's the link to our store down here:

http://www.northcoastco-op.com/
 

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