Phubar
somebody shut me the fark up.
My kind of dinner Jeaniusz!
Nice cuisson on the pork!
Nice cuisson on the pork!
That looks awesome, as always.
Great cook!
:becky: Greg I think I might know her. Thanks Friend, you are so kind.. :wink:Next time I do chops I'll try that quick cure thing with some TQ that I got from an awesome sistren - you might know her!
Your table is the Promised Land as far as I'm concerned Jeanie - thanks for putting that up! :clap2:
Fantabulous, Jeanie! You gonna show us that great cooking at the bash? :wink:
Looks awesome. Do you have that cucumber salad recipe? This all looks good together.
Nothing fancy - its one that was given to me about a year ago and we love it!
Marinated Cucumbers, Onions, and Tomatoes
3 medium cucumbers, peeled and sliced 1/4 inch thick
1 large onion, sliced and separated into rings (sometimes I do more - I like onions)
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar (I used organic)
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil
Mix it all together then refrigerate for 2 hours - I find it best if you make it in the morning and have it that night, the flavors blend together! Is awesome the next day too!
Nice Jeanie! I've never used (or thought about using) TQ for other cuts of pork. I've only used cure when making sausage. Great looking meal! Keep those posts coming; I always pick up good ideas.
That all looks great! Love the FGT's!!
Marty thanks!! Love the Tatonka Dust. I know I keep telling you that but it's true. lol Had some on popcorn last night. :-DWhat an excellent looking pork chop plate and salad, looks mouth watering!
Outstanding as always Jeanie. I do the cuc salad on the regular. My fave salad, bar none!
Looks absolutely delicious.
Where the fark are you getting green tomatoes this time of year? Did you can or pickle them? Greens and fried green tomatoes, yum! All my green's went into huge pickling jars. Chopped up they are awesome as a relish. Super tangy. I kinda want to try to fry a pickled one now.