Surprisingly, some of the gyro slices we purchased last week are still in the refrigerators, so there’s lunch.
- The fully cooked sliced gyro/yeros meat is $3.99 per 10oz pack. There are really four serves, so each serve is very slightly cheaper than the chicken, at $1.00 per serve.
- The flatbread is 50c
- Hummus is $3.99 per container and we used about 1/6 or 33c per serve
- We served 1/4 of the tabouli salad or 67c per serve.
Lunch today cost $2.50 per serve.
Since the last time was such a success, when we saw pair of thin cut pork chops in our Prather Ranch meat delivery we had to smoke them again!
Before smoking we brined the chops. We generally brine pork to ensure it stays moist during cooking. It also brings a little saltiness to the meat, which, when combined with the smoke, makes the pork chops reminiscent of, almost, ham flavor.
It would be traditional to take the smoked pork chops and give them a quick, hot fry off to make them look more appealing, and to create a little maillard reaction, but with the thin cut chops, we feel it would over-cook the meat and make it tough, so we left them as they came out of the smoker.
Tonight’s apple was a type we hadn’t tried before: Envy. It retained it’s texture and was crips and wet with a good balance of sweet and tart. Foodie Greg prefers the dressing without mayonnaise, so cultured sour cream was used.
- The thin cut Pork Loin Chops were $9.95 or $4.98 per serve
- The Envy apple was $1.29 or 65c per serve
- Celery bunch $1.49 for 12 stalks and we used 1/4 or 18c per serve
- Instead of walnuts, we used pecans where the pack was $4.49 but we used about 1/4, or 57c per serve.
- Cultured sour cream is $3.29 for the container, or 33c per serve.
Dinner tonight cost $6.71 per serve and is an excellent example of how a simple meal with only five ingredients can be elevated when every one of the ingredients is of the highest quality. It’s hard to imagine how this could be better from a restaurant.