First, a huge thank you to my panel of culinary consultants (a.k.a. all of you). Following the overwhelming consensus, I fired up my All-Clad pan to “surface-of-the-sun” hot, tossed in a drizzle of oil, and pan seared both sides of those heavily seasoned chops . Dropped the heat, let them cruise to 135°. Remove from pan and let them take a nap for five minutes.
Since Mark has a sweet tooth, I topped the chops with a pomegranate glaze straight out of Cook’s Illustrated:
• 4 cups pomegranate juice
• 2 tbsp light brown sugar
• A pinch of salt
Bring all ingredients to a simmer over high heat. Reduce to medium-low stirring occasionally until it reaches 235 degrees….and wait 45–55 —or a crime scene if you forget to watch the pot.
Dinner=Success. Thank you again everyone for making my lamb loin chops a winner. And here is a photo… Not exactly MasterChef plated, but hey, no leftovers!
Congratulations @Frenchi. Your question was chosen tonight’s Ask Greg and the Panelists
@Frenchi If you could change something about yourself, what would it be and why?
Congratulations to @LeoLeeC and @steve-allen. Your questions were chosen for tonight’s Ask Greg.
@LeoLeeC What would cause you to change to a different restaurant table or airline seat?
@steve-allen Have you ever took blame for something you didn't do just to get it over with?
So tired of hearing about the insignificant protests in Broadview, IL over the weekend. That suburb is like 70% black, and 10% white and has been for decades. Where did all the white protestors come from??? It sure would be easy to find out who is funding these protestors and shut them down. WHY ISN'T ANYONE DOING THIS?
