Today I feel very much like hiding in bed, that that would be a really fabulous idea. My body is super sore (in a good way, but daaamnn), I’m still struggling with sleep, and I’ve just been a basket case lately. Anxious over nothing, spazzing out over nothing, basket case. So, instead of talking about how cray-cray I’ve been feeling, let’s talk about pork.
We watched Forks Over Knives this weekend and love love loved it. It’s a big scientific argument for why less meat protein and more veggies are the way to go. Which is all to say that I believe in moderation. If we cook meat it happens once a week. And we eat it about 3 times during that week, small portions.
I was excited about cooking pork. We had it rarely when I was a kid but it’s a lean meat and it’s not chicken! So I was stoked to be mixing it up. I used the super easy and classic onion-potato-cream-of-mushroom-soup recipe. Some salt and pepper and a little rosemary, toss it all in a pot, and bam.
Cream of mushroom soup may be the grossest looking substance ever. This photo makes it look a little bit like mashed potatoes, but in reality – yuck. I can’t imagine that people actually make this and eat it like other soups. I can only see this being used as a cooking tool and not a meal. Ew. And this is another example of my texture aversions. If you do have the ability to gag a bowl of that down with relish, more power to ya.
I don’t know if I was supposed to put all of the veggies in with the meat right off the bat. I’ve read that you put it in after a a few hours (at least with roasts you do), and the potatoes definitely were very very very cooked by the end, but I’m sure they added to the flavor … or maybe I would add the potatoes last, but keep the onions from the beginning? Pork thoughts in hindsight.
So of course after I sealed it up, I wanted to watch it cook… for 6 hours. I did manage to tear myself away, but did come back and check a few times. I’m always worried that things won’t cook correctly. What if the meat doesn’t cook all the way through? What if it over cooks and dries out? What if something ca-razy happens while I’m not pay attention and then it’s ruined! Ruined I say!!
Who knew that one could get anxiety from a slow cooker? The gentlest of all the cookers in the world! Well, I’m not that surprised based on my track record.
2 things weird me out about the end product. First, I hate it when the stem of the fork touches the food. Gah! So annoying! It gives me the willies. And second, It was very clear that we were eating an all-tan-all-the-time meal. When all the food on your plate is the same sorta brown, sorta white color, it’s not a good thing. Adding some greens would have cured this problem, but I hadn’t thought about it until it was staring me in the face. Oink.
Also, I wasn’t so much of a fan. Kamel loved it, but I thought it was dry and kind of bland. I think next time I need a more dynamic flavor. Maybe with wine, maybe with a true sauce involved, maybe searing the chops before popping them into the cooker. I’m not sure. But it will probably be a while before we buy chops again. It wasn’t not a success, because it ended up edible (always my goal!) and we had plenty of left overs, but it was no shredded nummy chicken, lemme tell ya.