View allAll Photos Tagged porkchop
"Oh, $|-|!+ GTFO here!"
When Dan said he was doing the Fenslerfilm "Computer" PSA, the first thing you always think of is "Porkchop Sandwiches" (YouTube link NSFW or kids). My daughter had to help me with the Polly Pocket kid (in moon boots, cooking) and insisted on doing the wallpaper/window. The "stove" is hers too.
Honestly, though, my favorite PSA remix is "Reggae" with Doc. For a song about breaking wind, "Fun Time Deh Ya" by Night Rider is f'in awesome!
I wanted this set in particular because I hadn't bought a pack with the Alien and I wanted Evil Dr.Porkchop.
Copyright Chad Dunbar Photo. All Rights Reserved.
Click here for the full gallery: www.flickr.com/photos/chad_dunbar/sets/72157628089731235/
I was so excited for dinner tonight!
Jake and I found this awesome pasta by Giada de Laurentiis at Target, and I couldn't wait to try it!
(Well, actually, I could; Jake kept asking me if I wanted it with our various dinners, and I kept saying no.)
I bet it's going to be amazing with a meat sauce!!
Shown above, with just parmesan cheese on it.
Served with pork chops.
365(25)51
This radio tower is one of the four tallest structures located in Downtown Augusta, but a lot of people really don't notice it.
Porkchops:
Marinate pork for at least 2 hours in the following mixture:
-juice from 2 oranges (save a few slices for garnish if you desire)
-2 tablespoons soy sauce
-1/2 tablespoon garlic powder
-1 tablespoon rice vinegar (white is fine and probably already in your cupboard)
Heat 1 tablespoon olive oil in a skillet on medium. Brown 1 tablespoon sesame seeds in oil (careful, they may jump!) Place porkchops in oil. Poor marinade juice on top, simmer until cooked through, about 10 minutes.
Spoon juices over the meat when serving.
Fried Rice:
Heat 2 tablespoons vegetable oil in a skillet or wok. Add the following:
-1/2 sweet onion, chopped
-2 cups of pre-cooked rice (left-over rice works well)
-1/3 cup pees
-1/3 cup corn
-1/3 cup carrots
(any veggie you wish, really)
-2 teaspoons onion powder
-2 teaspoons ginger
-1 teaspoon salt and pepper
When everything is browned form a hole in the center of the rice. Crack an egg in the middle. Use a spatula to break the yoke and fry into the rice mixture until cooked through.
Add more salt and pepper to taste.
Enjoy :-)
recycled knit tank from oversized T - added white stripe detail at sideseams. reverse applique on lettering.
I was never completely happy with the original purple background I had in there, so I went back and spent a little more time making this piece better.
More of my art at:
Porkchop Geyser, western Back Basin, southern Norris Geyser Basin, Yellowstone Hotspot, northwestern Wyoming, USA on 9 August 2011.
Hydrothermal explosion-generated geyserite rubble surrounds a milky blue-colored pool. The coloration is caused by an abundance of suspended, submicron-sized colloidal silica plus larger particles of suspended solid silica. Without the latter, the water would be clear blue (see, for example, Sapphire Pool in Biscuit Basin and Gem Pool in the Cascade Group). With the addition of suspended solid silica, hot spring water becomes milky blue.
Porkchop Geyser was formerly known as Porkchop Spring. It’s basin was shallow, had a porkchop-shaped outline, a pustulose geyserite border, and a very small vent. Occasional to regular geyser eruptions occurred here during the 1970s and 1980s; spouts reached up to about 20 feet high. From 1985 to mid-1989, Porkchop exhibited perpetual spouter behavior, with a roaring column of water reaching over 30 feet high.
On 5 September 1989, during the annual basin-wide disturbance, a hydrothermal explosion event occurred at Porkchop Geyser, the first one in Norris Back Basin since the large 1878 event that created Steamboat Geyser. The explosion was immediately preceded by partial collapse of Porkchop Geyser’s very small vent, resulting in a brief, high geyser eruption, reaching to about 100 feet. This abnormal discharge of water lowered pressure in Porkchop Geyser’s subsurface reservoir. The lowered pressure caused a large volume of superheated reservoir water to instantly boil and convert to steam. The steam pressure was sufficiently high to explosively shatter geyserite around the vent and send large to small rock fragments up to 220 feet away (one rock was roughly 6 by 4 by 2.5 feet in size). Angular geyserite boulders and smaller rubble still surround the vent to this day. Geologists who examined the site a few hours after the explosion found some geyserite (= hydrothermal opal - hydrous silica) that was soft and gelatinous; this material was derived from the pre-explosion subsurface conduit walls.
Since the explosion, the feature has been a hot spring with milky blue-colored water and having gentle surface disruptions by rising gases. Occasional geyser eruptions have occurred here since 1989.
Water at Porkchop Geyser ranges from slightly hot to very hot. Unlike many Norris Back Basin features, Porkchop Geyser water is not acidic - it’s usually close to neutral or slightly alkaline.
This geyser in the Back Basin section of Norris Geyser Basin, Yellowstone Park used to have this porkchop-shaped crater, and would have these continuously spraying eruptions, and also splashy eruptions when the "porkchop" was full of water.It eventually became a really strong perpetual spouter, and you could hear its roar all over Back Basin. One day it began to rocket higher than ever, and suddenly it exploded, throwing big blocks of rock and smaller stones, completely obliterating the porkchop crater and leaving a yawning crater filled with milky blue water in its place. Only a few startled and disbelieving tourists were there to witness it.
rob got this. the meat sauce is supposed to be spicy but it wasn't. the porkchop was good.
from "new green bo" on bayard street in chinatown, nyc.
03.23.2011
Entree:
Marinated Center Cut Pork Chop, Smoked Paprika, Honey, Braised Mustard Greens, Pancetta Bacon, Potato Puree
Salt
58 Macdougal Street
Porkchop Geyser, western Back Basin, southern Norris Geyser Basin, Yellowstone Hotspot, northwestern Wyoming, USA on 9 August 2011.
Hydrothermal explosion-generated geyserite rubble surrounds a milky blue-colored pool. The coloration is caused by an abundance of suspended, submicron-sized colloidal silica plus larger particles of suspended solid silica. Without the latter, the water would be clear blue (see, for example, Sapphire Pool in Biscuit Basin and Gem Pool in the Cascade Group). With the addition of suspended solid silica, hot spring water becomes milky blue.
Porkchop Geyser was formerly known as Porkchop Spring. It’s basin was shallow, had a porkchop-shaped outline, a pustulose geyserite border, and a very small vent. Occasional to regular geyser eruptions occurred here during the 1970s and 1980s; spouts reached up to about 20 feet high. From 1985 to mid-1989, Porkchop exhibited perpetual spouter behavior, with a roaring column of water reaching over 30 feet high.
On 5 September 1989, during the annual basin-wide disturbance, a hydrothermal explosion event occurred at Porkchop Geyser, the first one in Norris Back Basin since the large 1878 event that created Steamboat Geyser. The explosion was immediately preceded by partial collapse of Porkchop Geyser’s very small vent, resulting in a brief, high geyser eruption, reaching to about 100 feet. This abnormal discharge of water lowered pressure in Porkchop Geyser’s subsurface reservoir. The lowered pressure caused a large volume of superheated reservoir water to instantly boil and convert to steam. The steam pressure was sufficiently high to explosively shatter geyserite around the vent and send large to small rock fragments up to 220 feet away (one rock was roughly 6 by 4 by 2.5 feet in size). Angular geyserite boulders and smaller rubble still surround the vent to this day. Geologists who examined the site a few hours after the explosion found some geyserite (= hydrothermal opal - hydrous silica) that was soft and gelatinous; this material was derived from the pre-explosion subsurface conduit walls.
Since the explosion, the feature has been a hot spring with milky blue-colored water and having gentle surface disruptions by rising gases. Occasional geyser eruptions have occurred here since 1989.
Water at Porkchop Geyser ranges from slightly hot to very hot. Unlike many Norris Back Basin features, Porkchop Geyser water is not acidic - it’s usually close to neutral or slightly alkaline.
04.25.07 : Com Tam Suon Nuong Bi Cha : Grilled Pork Chop, Shredded Pork and Crabmeat Patty : One of my faves!!!! ^_^
82-90 Broadway
Elmhurst, NY
Bond Street Bar & Grill
208 Bond St
Asbury Park, NJ 07712
(732) 774-1575
If you're looking for a change from the busier -- and pricier -- late-night scene, check out Bond Street Bar & Grill. It's a step off the beaten path in more ways than one. - Metromix Jersey Shore
Bond Street Bar & Grill is an unassuming little place that gets it right. A good selection of beers, and the usual lineup of cocktails. A simple bar menu, anchored by an interesting variety of burgers and grilled cheese sandwiches, is rounded out by a vegan bean salad. Food is served in baskets and is cheaper than almost anywhere else. It's also a lot better than you'd expect. This little bar serves up a game that many bigger and fancier places only advertise. The staff is solid, and in the tradition of great bars, they are part of the show. Oh, and this place has cheap prices! ~ by Yelpster J.B. Summerville, SC.
Mural by Porkchop (Michael Lavallee) is a multi-disciplinary artist living in Asbury Park, New Jersey. He has a MBA in Sculpture from VCU and has had a successful career designing and creating murals, mixed media art and sculpture. He creates intriguing scenarios by combining paint, illustration, and text. He has exhibited exclusively in the United States and Europe and is published in “The Greatest Erotic Art of Today/Volume 2″, “Eye Candy” and “I Want Your Skull”. @ artofporkchop.com
Holga HL-C Lens: The lens inherent 'quality' provides for soft focus, chromatic aberration, strong vignetting and light peaks.