Epicurious Recipe: Balsamic Glazed Pork Chops

Story Background: I read this recipe while I was on the plane on my way to Singapore. This sounded like a delicious recipe, and so I scribbled it down on a piece of paper. My notes were horrible though, so I was a little bit worried. But to my pleasant surprise, after surfing around on the Internet for a little bit, I found the recipe online at Epicurious.

The Problem: Reading some of the reviews, the biggest complaint was by far, the fact that the pork chop was too dry. In the recipe, you had to cook the pork twice. The first time, to cook it all the way through, and the second time, to glaze it in sauce. Cooking pork twice generally meant very dry pork.

Due Diligence: I remember a radio cooking show I use to listen to back in Los Angeles called Melinda Lee. Melinda was a big fan of brining meats. One of the reviewers of the recipe suggested brining, and so I did some searching online, and found This Pork Brining Recipe. The last thing I wanted was dry pork. Pork should be juicy and flavorful, not cooked until it's like 新東陽肉乾.

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極品軒
台北市衡陽路18號(MRT台北車站或是台大醫院站，步行7~8分可達)
Tel: 02-2388-5880~2
http://www.unclejohn.com.tw


Claude 和 Carol 回台三個星期，約了他們一起吃飯。Claude雖然是比利時人，可是舌頭比中國人還中國人，什麼都敢吃，也嚐的出中國菜的口味好壞，更是非常愛吃，所以和他們出去吃東西是很愉悅的一件事情；吃什麼都說好！

回來台灣，當然是要吃中式菜餚摟！所以我就訂了極品軒，因為我好想試試看這裡的東坡肉喔。

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灑綠茶館 Salut, The Tea Salon
台北市仁愛路四段266巷8弄2號(MRT忠孝敦化站3號出口，步行約8~10分可達)
02-2325-6878
http://www.salut.com.tw


昨天晚上和Albert久沒見面的朋友聚餐，想了很久，到底要去哪吃飯呢？最後決定去我常經過，卻沒進去過的灑綠茶館。灑綠，好輕柔優雅的名字...

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我也趕上了合購的列車，感謝蘋果妮子的安排，買到了這好吃的奶油。

在網路上查了一下這奶油的來頭，這奶油產自法國充滿陽光的小村莊Echire，是使用當地的牛群每日現擠的新鮮牛奶，幾乎由全手工製成的奶油。廣認為法國最好的奶油之一，被許多高級餐廳使用；這款奶油也榮獲法國ＡＯＣ法定產區制度的控管，也因此，有85%的產量都在法國境內被消耗。

Echire因為當地特別的土壤種類，生長出特別的草皮，吃這草的牛群們所生產出來的牛奶，製成奶油後，口感特別細緻純淨、柔軟鮮美，顯得特別優雅。

參考資料一

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我們入住的大中酒店Hotel Grand Central，一出來就是這一個小小的美食街，自然變成我們宵夜的好去處。時間已經很晚了，還是很熱鬧，新加坡的人也愛吃宵夜哩！



沙嗲Satay

來新加坡當然要試試看沙嗲了。每隻好像是SGD$0.4，但是有最低購買數量，忘了是幾隻。

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