Ping T Cooking pork chops

Damn!

I have been going to 145F. I think I will have to back off to 135.

Now I am hungry.

You can probably get along without salting the water. I've been using Yukon golds in unsalted water for years now for mashed taters - no salt needed.

No salt needed in the water, or no salt needed subsequent to boiling?

Cindy Hamilton

No salt in the water, no salt when serving or eating.

Add a tablespoon of unsalted butter when mashing if you like, but the Yukon golds are buttery all by themselves.

Different strokes, I guess. I'd boil 'em in salted water, salt them while I'm mashing, add salted butter, and then add more salt at the table.

Cindy Hamilton

I don't mind a little pink and it is juicier that way. Screw it. Trader says Covid is going to kill me anyway. I am not eating overcooked meat.

We rarely eat food from the fast food places, but when we do, I salt my salted fries. When is too much salt too much? I dunno but I figure I'll know when I get there. My blood pressure is still right where it should be. Even Trump couldn't knock it out of alignment.

I remember back when I ate such things, I adored my Yukon cooked in salted water too.

Unsalted butter: EEEEEEEE-YUK! Right up there with unsalted cheese.

I read within the last couple of years that since trichinosis is no longer a problem (I can't remember if proof or statistics were offered) you don't have to cook pork well done any more. Still, I'd do more research if I were going to cook pork.

Some people with high blood pressure aren't affected by salt, others are. If you don't have high blood pressure, don't worry.

BTW, the Morton "light salt" is saltier than regular salt and provides potassium.

That is correct. It is no 1950 any more. Commercial pork is more factory made than farm raised. Used to be the trich was on some of the smaller farms and pigs were also fed raw garbage. They were also much fattier and could stand the higher temperatures and not dry out.

Yeah. On my decennial trip to McDonald's, I salt the fries and the Big Mac.

Cindy Hamilton

That really depends on the kid who is dumping the fryer that time. Some give them a little shake, others bury them in salt. There is little in the way of a standard, even at BK where they measure the ketchup. Salt is too cheap to meter.

I've never found a fast-food french fry that didn't need more salt. We used to go to Wendy's a couple of times a year on the road trip to my in-laws', but now I'm back to my preferred decennial McDonald's visits.

Cindy Hamilton

That must be a Michigan thing. I like salt and I find that occasionally there is way too much salt on the fries and sometimes on the burger. The fries make your fingers crusty from the salt. I am not a fast food fan but with all the time I am spending on the road lately I am eating more BK and McD than I have in years. Wendy never really grabbed me. I guess I spent too much time behind the counter watching the show.

I cruise more in the 120/70 range. If my BP gets down to 107 I am feeling it.

I don't measure my BP. Last time I had it done it was something like 105/65. Somewhere between 110/70 and 120/80 is typical.

Cindy Hamilton

You lucky devil.

My husband likes Wendy's. We got what he wanted, because all fast food is pretty much the same to me: weak, overcooked, steamed-tasting burgers and pale, skinny fries. Wendy's has that hot sauce that's supposed (I think) to go in the chili. That perked up the burgers somewhat.

Cindy Hamilton

I suppose you start eating a pretzel by licking the salt.

No, that would make the rest of the pretzel taste terrible.

I do finish the bag by eating at least some of the salt from the bottom of the bag.

Cindy Hamilton