tag:blogger.com,1999:blog-2003731683745737898.post7249766274710906291..comments2023-08-19T06:26:21.660+02:00Comments on Johnny's Kitchen: Merza Ghasemi with Pork ChopsAnonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2003731683745737898.post-27195707358548595732012-10-19T23:36:04.718+02:002012-10-19T23:36:04.718+02:00I love your site! You should post some of your foo...I love your site! You should post some of your food pics on FlauntMyFood.com it could help get you more readers.Stephaniehttp://www.flauntmyfood.comnoreply@blogger.comtag:blogger.com,1999:blog-2003731683745737898.post-33530444385328213042012-10-19T18:58:34.392+02:002012-10-19T18:58:34.392+02:00These are Iberian Pork Chops which can be served s...These are Iberian Pork Chops which can be served slightly pink, so not difficult, Thank you for your commentAnonymoushttps://www.blogger.com/profile/12142864761955826646noreply@blogger.comtag:blogger.com,1999:blog-2003731683745737898.post-57345086331855556542012-10-19T18:10:43.591+02:002012-10-19T18:10:43.591+02:00This is really excellent, even without trying it o...This is really excellent, even without trying it out I think (hope) I am allowed to pass that judgement. I will make this. <br /><br />My only concern is the automatism about cooking the pork. That is not a given. Properly cooking pork is not at all easy, much harder than beef in may ways. Lamb/mutton/goat/chicken etc. is a lot easier than those.<br /><br />Properly preparing liver (from a random animal) is the toughest of all. My own rule is less than 3 minutes and a very (VERY!) hot pan. Probably the best meat of all IMHO.<br /><br />Anyway thanks for this!<br />StephenAnonymoushttps://www.blogger.com/profile/17845283872461058549noreply@blogger.com