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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.
What I made for dinner tonight. Simple and tasty.
Recipe
8 porkchops (center cut pork loin)
honey
olive oil
garlic powder
1 can crushed pineapple
Place porkchops flat in large bowl. Drizzle with honey. Drizzle with olive oil. cover with garlic powder. Cover with pineapple. Flip porkchops and repeat honey, olive oil, garlic powder and pineapple on second side. Marinate for 20 minutes. Light grill on maximum and allow to warm to 200F. Place porkchops on grill & top with pineapple. Cook for 5 minutes. Flip porkchops, then top with remaining pineapple. Reduce heat to minimum when temperature reaches 400F. Cook until medium-well done. Serves 4. Served here with jasmine rice.
Just made a pork chop with mashed potato and saute mushroom.
Recipe:
-This is a original Pork Chop, just add salt and pepper.
-Heat your fry pan with olive oil (not virgin olive oil) and butter (salted or unsalted, whatever you want).
Place to pork when the butter dissolved and your pan is very hot to make a “ceeshhhh” sound.
-Place the pork for 3 minutes and flip it over for 1 minute.
-When it’s done, place the pork on top of kitchen towel to remove the excess oil.
-Saute the mushrooms up side down and seasoned with only salt and pepper.
-when the mushroom done (the color turns brown), plate up with the pork, slices of tomato, and mashed potato.
-You can add mustard or chili sauce or tomato sauce. depends on your taste.
Enjoy
Lighting:
430EX Camera left (handheld) 1/8th power using an OC-E3 cable
Colored lights in the hula hoop
I enjoy reading the local magazine called Edible Boston. I picked it up at the local Butcher Shop called Savenor's - where I also picked up these beautiful heritage pork chops with bone.
Who are you going to call when you need to evacuate ahead of a wildfire - and you have livestock? Cowboy 9-1-1- of course!
Jacqueline Cooley of Gerber, California was an emergency and specialty vet technician for 17 years before she retired. Now she is a volunteer who helps rescue horses, cattle, goats, pigs and other livestock threatened by wildfires.
She and fellow volunteer Vickie Chandler are members of the nonprofit organization, Cowboy 9-1-1. The group began evacuating livestock during the massive Carr fire that swept through Shasta and Trinity Counties in 2018. Now, Vickie and Jacqueline are on hand for the Mountain and Mill Fires in Siskiyou County.
Using their own rigs and equipment, the two women rounded up horses, goats and even a pig from ranches in the region, and brought them to the Large Animal Shelter run by Animal Control volunteers and headed by Tom Taylor at the Siskiyou County Fairgrounds.
As an added bonus, yesterday Jacqueline delivered a baby goat to a mama who’d been evacuated from the wildfires. That baby goat has been christened “Mountain Fire,” but her nickname is Jackie! The slightly larger kid is named Smoke-n-Ice but nicknamed Tom after shelter lead Tom Taylor.
Photos and reporting by Marcia Antipa and Barbara Wood/American Red Cross
Videos by Marcia Antipa/American Red Cross
I met him 8 years ago and we instantly became best friends. We went everywhere together. He was always happy to see me and I was always happy to see him. A perfect combo.
Today I had to say goodbye to him, and it was one of the hardest things I have ever done.
Porkchop, I miss you pal.
This geyser had a pretty interesting name...not the most inviting pork-chop I'd want to sink my teeth into. But it certainly had an interesting formation combined with a intense blue spring. Yellowstone National Park - View it large.
This is my baby cousin Dean. We spent a lot of time finding a good name for him seeing that the Thai side of my family can't pronounce any name with the letter "l" in it. That's right, no Larrys or Williams other names of the sort. His dad calls him "porkchop" since he is quite a chubby little kid, but no worries he's got plenty of room to grow. We spent much of today gawking and holding and cooing with Dean, and he even tried to suckle with my dad's shirt. He's definitely a people person. He's gonna go places, I just know it.