You made non-sprouted usal, very valid!
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I am redeemed!
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Hong Kong style baked pork chop rice, mostly following a recipe from A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese) by Kevin Pang and Jeffrey Pang. I air fried the pork chop instead of deep frying it.
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How do you like the book overall?
I just got it a few days ago and this is the first recipe I’ve made from it, and it turned out pretty well. So far so good! I do enjoy their youtube videos.
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December COTM nominations are underway if anyone is interested in cooking along from the same book:
November and October threads are still active:
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Better dork than dead 
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Maybe sprinkle with Badia adobo or seasoned salt, or maybe onion powder, garlic, paprika, and black pepper?
ETA: Old Bay?
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How did you likeit?
I love bison.
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I KNOW some people’s postings cause cravings, and another trip to the store tomorrow!
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Agree, Lawry’s Seasoned Salt on the onion rings.
(Sorry, @ChristinaM, I replied to your post unintentionally)
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This stuff is totally underrated.
Used properly and judiciously it can make even styrofoam taste good.
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I feel this way about TJ’s umami powder. Except for its red pepper flake.
@ChristinaM and @Phoenikia thanks for the suggestions, but the batter is so dry I couldn’t get salt or cajun seasoning to stick. I could try frying them next time and then season or maybe season before I bake.
Not exactly sure what I’m making but most likely some type of soup. Before selling our house and moving, I had cleared the freezers of all saved chicken bones and made a bunch of stock. The freezer compartment in the condo is pretty small and loaded to the gills.
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Make sure to salt them well when they come out of the oven. But a dip is probably the way to go. 1:1 ketchup and mayo or sour cream and then black pepper and prepared horseradish to taste.
BBQ sauce as a dip is also not the worst idea here.
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I would just sprinkle to season while hot out of oven or frier, like one would with fries.
I suppose another option would be to dip in or drizzle with aioli if that’s up your alley. Onion Rings Bravas?
Last night’s “Halftime” dinner was a “throw together” meal. Bacon was on sale this week, so I fried and chopped up a pound of bacon (prior to the game). I served up a Bacon & Pea pasta with olive oil and Parmesan cheese. Sunshine told me it was really good, I told her “Bacon on anything is good”.
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The combo of salty bacon (or pancetta, or ham) and sweet peas is such a winner with pasta, and orecchiette are my favorite shape for this dish. I also often add a touch of cream to the sauce & fresh oregano. Yours looks lovely.
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