by The Laughing Chef/Our good friend, the pork chop, is a meat of many resources. It is lean, and it is juicy. It also works well with others, a team player through and through that doesn’t let ego get in the way of creating a symphony for the taste buds.

This pork chop casserole is very tasty and tender.

by The Laughing Chef/Most people would probably be shocked to learn that wisdom can sometimes come from a bowl of briny water, but then again most people might be surprised to learn that the sky’s blue color is merely the optical effect of water refracted through light. These things, as with everything, we must take in stride.

Just the right ager for religious training. Is she Jewish, they don't eat pork, or IIslam. Nickel says she is islam being indoctrnated in Wahabi. If so perfect example of how terrorist convince people to kill themselves andothers. I havenever knbown a three year old who would run from a plac e just to not eat. And what school would have a three ye

From the famous recipes food and cooking weblog. This week's entry is for Stuffed Pork Chops.

Choucroute garnie (French for dressed sauerkraut; choucroute is a phonologically frenchified form of Alsatian Sürkrüt, c.f. German Sauerkraut) is a famous Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes.Although sauerkraut is a traditionally German and Eastern European dish, the French annexation of Alsace and Lorraine following the Peace of Westphalia in 1648 brought this dish to the attention of French chefs and it has since been widely adopted in France.In principle, there is no fixed recipe for this dish - any preparation of hot sauerkraut with meat and potatoes could qualify - but in practice there are certain traditions, favourite recipes, and stereotypical garnishes that are more easily called choucroute garnie than others. Traditional recipes call for three types of sausage: Frankfurt sausages, Strasbourg sausages, and Montbéliard sausages. Fatty, inexpensive or salted cuts of pork also often form a part of choucroute garnie, including ham hocks, pork knuckles and shoulders, back bacon and slices of salt pork. Other recipes call for fish or goose meat, but this is far less typical.The sauerkraut itself is usually heated with a glass of Riesling or other dry white wines or stock, and goose or pork fat. In some recipes, it may also be cooked with chopped onion and sliced apples. Food writer Jeffrey Steingarten attempted to catalogue the composition of an authentic recipe in 1989. He writes that every traditional recipe includes black peppercorns, cloves, garlic, juniper berries, onions, and potatoes; most include bay leaves and wine.Choucroute garnie is available throughout France in canned or microwavable ready-to-eat form. A Hungarian version of choucroute garnie includes stuffed cabbage leaves in addition to the other ingredients. Shredded cabbage can also be added along with the sauerkraut in order to produce a somewhat less acidic version. TriviaChoucroute in French is also the name of a sort of beehive hair style with a slightly disorderly appearance, first sported by French actress Brigitte Bardot in the 1960s. Her blond hair arranged in such a hairstyle was deemed reminiscent of choucroute heaped high on a plate, hence the name.