Pork chops brined for 8 hours in buttermilk, crushed garlic, s&p, smoked paprika, cayenne, granulated garlic, etc., drained, then slathered on my harissa and let that sit another hour. Chops seared, then into the oven. Super juicy! We split one pork chop. Also made zaalouk - a Moroccan eggplant and tomato dip/salad - stewed and then eaten at room temp with some crusty bread. Delish. Rice toasted in butter with chopped bits of preserved lemon and a couple of cloves. quite satisfying.
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Thanks!
It did look like pomegranate seeds and next time I want to try making another version with Middle Eastern flavour. I have pom molasses amongst other things.
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Not something I make often, perhaps once or twice a year. It’s important to me to make a proper Wiener Schnitzel or I end up with a grease soaked piece of meat. I ate just a little bit this time, the partner had no problem eating meat 3 days in a row.
Air pockets!
Golden brown!
Watch this short clip (1.5min long) if you are interested in learning how to make a proper Wiener Schnitzel. What most people think they make is Wiener Schnitzel but it’s not, it’s breaded meat/something. Never press the breading (onto the meat), cook the meat in properly hot oil as soon as )possible (as in not leaving it sitting around or in the fridge). Shake the pan a little to encourage air pocket to form. Flatten the meat paper thin (I always use my long rolling pin). Remove all sinew, membrane and fat. Snip the edges a few times to discourage buckling (meat curls up when comes into contact with hot oil).
Another clip of 1 of the most well-known Schnitzel specialists in Vienna. Both clips are in German but you can just watch to learn the technique.
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I thought that both of your clips were great. The first shows how to make a real Wiener Schnitzel. And the second shows why Figlmüller has such a bad reputation among food lovers, although not among tourists.
I will try the Schnitzel here when I make it to Vienna. It’s also a nice restaurant (from what I read here).
After watching the Zum Figlmüller vid I thought that’s not a proper Wiener Schnitzel! Hardly any air pockets and they press the breading hard.
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Figlmüller is a well known tourist trap.
Haha, yes my mother has a thing for chickens… kind of a french countryside theme for the house which is really lovely- although i have some issue with the taxidermy rooster (!!) which is spectacular and yet creepy.
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Super cute cute pup. Those toys would survive my boys for 5 min lol
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That schnitzel looks fantastic. Video clip was helpful too.
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Best luck on your next adventure. What foodwise will you miss most to leave behind? Everywhere I have lived had at least one irreplaceable deliciousness.
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Permanent houseguest is in vegas for work. Peace quiet and a big steak to roll in the extended daylight. Wine for watching months of work erased by city political posturing today.
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New adventures await. Good luck with the move and settling into the new place!
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The seafood is what I will miss most from the farmers market
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Wow, that’s something! It’s okay in a museum but in a home, I don’t know. Although H and me has been joking if our cat dies, maybe we should do a taxidermy too. 
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Power went out this morning, but came back on soon after. A couple of blinkety-blinks throughout the day, but it held firm. Phew.
The marinade was patterned after a friend’s post on another food group last night: Jack Daniels Tennessee Whiskey, apple cider, Dijon mustard, brown sugar, apple cider vinegar, and vanilla extract. I marinated the half tenderloin for about 5 hours, then pan-seared and into a pan to finish cooking in the oven. The marinade went into the fry-pan to reduce and be poured over the tenderloin.
Roasted tri-color baby potatoes and sauteed sugar snap peas, carrots and radishes with Penzey’s Fox Point seasoning mix sprinkled on top.
And wine to celebrate the power staying on. The plows were through this morning and early afternoon; haven’t heard hide nor hair of them since about 3pm. They had better come back overnight and clear the roads and driveways in the complex. 
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Broccoli “pesto” with orecchiete & anise sausage i made the other night. from Skinnytaste, though i didn’t use chicken sausage. Loved it. very homey. with a Greek salad.
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Greek salad looks beautiful
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Snow plows are going to be a common word for me now.
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That is why I now have a second home which will become my first home in Florida!
But I will miss bread, bagels and other ethnic foods of the Big Apple…
Enjoy and embrace the new food opportunities at your new locale, and remember …you can always go home!
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brrrrr! where did you move to again, and why did you willingly choose snow-plow land? 
El Whitty well knows that i would cry and cry if I were made to live in such a place. i’m not of hearty stock, it appears.
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