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Joined Date: May 09, 2007
Birthday: Oct 06
"OK, I have to agree with the "too salty" thing. And I'm originally from the Deep South, and love salt over all else, including fat. The chops were very juicy, so I wouldn't reduce the brining time. I think I'd just bump up the water from 6 cups to 8 or 9 and leave everything else the same.
"This is a classic brine. I think the people who are complaining that the chops are way too salty are buying cheap meat from big chain grocers that has been pre-injected with brine or pre-brined. Look at the ingredients on the package, or ask your butcher.
The adjective often used to describe pre-brined meat products is "enhanced". If you brine an already-brined piece of meat, it will indeed become a salt lick.
I am an avid amateur cook. I like big bold flavors. To quote chef Chris Schlesinger, "Subtlety in food does not impress me." I often have to subvert this love to some extent to cook low fat/low calorie meals, but I do the best I can even then.
I have a Bradley smoker that I love.
My favorite cooking method by far is braising, but I do a little bit of everything from stir fry to sous vide.
Favorite FoodsI don't have a favorite dish to cook -- I'm all over the map. Similarly, I am not "famous" for any one dish. I experiment a lot, whether it is smoking my own red jalapenos for 30 hours to make chipotle powder, duplicating that 15-hour braised short rib dish I had the night before at the restaurant, deep-frying a turkey, or joining a friend to build our own homemade 2'-cubed proofing boxes.
The best meal I have had to date was the tasting menu at Sushi Zen in New York City in 12/2006. A very close second would be a 9-course tasting menu at Redd in Yountville in 2006, or maybe it was the one at the French Laundry in Yountville in 1996. Of course, there was the mind-blowing pork belly steak special I had at Bouchon in Las Vegas early last year. And there's always Creola in San Carlos, California. But I shouldn't forget Villa Creek in Paso Robles, California. And then...