Walcott Iowa (Pork Cuttlets)

[iceroadtrucker]

On our way through Walcott Iowa Thats the I 80 Truck stop I was appauled that Fellow Iowans Didnt know what a True Pork Cuttlet was.

The TA people at Walcott Iowa are Brain Washed and I couldnt believe that the Cook himself whom proclaimed to be a Chef didnt know what a True Pork Cuttlet was.

Glad I was able to get some thanks to my mom whom cooked me up 5 packeages how ever my Co driver ate them all cold.

Just so you know the Porkcuttlets they sell at the TAs they are not pork cuttlets. You want a real pork cuttlet well ya got to go to Western Iowa to get them.

If you see my Co driver ask her how they are.

Pork Cuttlets

No they are not tenderized Pork chops or pork steaks for that matter either.

 

[Moot]

High tide in Sioux City should be bringing some pork cutlets on the hoof your way very soon. Throw out the grappling hook and reel in dinner.

 

[Turtle]

Pork Cuttlets

No they are not tenderized Pork chops or pork steaks for that matter either.

A Pork Cutlet is any thin slice of pork taken from any tender cut, often from the sirloin end of the loin after the tenderloin and bones have been removed, but almost as often it is taken from the leg and then pounded thin to tenderize it. You've got pork cutlets, veal cutlets, chicken cutlets, lamb cutlets, even fish cutlets. Some cutlets are made of minced meat in a croquette. Some cutlets are breaded and fried, some are pan seared, some are baked or broiled. I'm partial to veal cutlets made into Veal Scaloppine Piccata with chanterelle and porcini mushrooms, but I digress.

You might find a "True Pork Cuttlet", whatever that may be, in western Iowa (they never mentioned the famous Western Iowa True Port Cuttlet in cooking school, so I dunno), but the original true port cutlet was invented in the late 1800s in Japan and is called Tonkatsu and is a familiar item on Japanese restaurant menus. It's a breaded, deep-fried pork cutlet, one-half to three-quarters of an inch thick, sliced into bite-sized pieces, and served with shredded cabbage and miso soup.

 

[Jack_Berry]

ate off the buffet once. NEVER AGAIN. pork cutlets were like leather. veggies were soggy. it was a waste of time. could have had better at the dq. matter of fact avoiding the i-80 chain entirely.

 

[PennyPincher]

Is IRT going to tell us what his definition of a "pork cutlet" is or just keep us in suspense. Inquiring minds want to know.

 

[iceroadtrucker]

A Pork Cutlet is any thin slice of pork taken from any tender cut, often from the sirloin end of the loin after the tenderloin and bones have been removed, but almost as often it is taken from the leg and then pounded thin to tenderize it. You've got pork cutlets, veal cutlets, chicken cutlets, lamb cutlets, even fish cutlets. Some cutlets are made of minced meat in a croquette. Some cutlets are breaded and fried, some are pan seared, some are baked or broiled. I'm partial to veal cutlets made into Veal Scaloppine Piccata with chanterelle and porcini mushrooms, but I digress.

You might find a "True Pork Cuttlet", whatever that may be, in western Iowa (they never mentioned the famous Western Iowa True Port Cuttlet in cooking school, so I dunno), but the original true port cutlet was invented in the late 1800s in Japan and is called Tonkatsu and is a familiar item on Japanese restaurant menus. It's a breaded, deep-fried pork cutlet, one-half to three-quarters of an inch thick, sliced into bite-sized pieces, and served with shredded cabbage and miso soup.

Entering the Expediters Barber Shop and sitting in the Chair
answering questions while getting a well earned High & Tight.

Turtle You crazy shelled creature & PennyPincher
Pork Cuttles are made from the cheeks of the Pig.
jowels if you will.
PS.
I bet your were thinking I was going to say Hog Nuts
Turkey Fry, Rocky Mountain Oysters werent ya.
You too funney.

http://www.localharvest.org/pork-cheek-meat-cutlet-C12671


http://www.marxfoods.com/Kurobuta-Pork-Cheek-Meat

ROTFLMAO.

 

[Moot]

The picture of the pork cheek in the local harvest link looks delicious! I did a quick perusal of the article and found no mention of "cutlet". I did enjoy 2 walleye cheeks this past spring, about the size of a 50 center. Up here in Minnesota we call them cheeks, ya.

What's the latest on the flood situation in Iowa? When the water recedes maybe you can lower your skivvies from a "well earned High & Tight" to a well earned "Low & Loose". The "boys" will appreciate it!

 

[Dakota]

How about some Rocky Mountain Oysters

 

[iceroadtrucker]

The picture of the pork cheek in the local harvest link looks delicious! I did a quick perusal of the article and found no mention of "cutlet". I did enjoy 2 walleye cheeks this past spring, about the size of a 50 center. Up here in Minnesota we call them cheeks, ya.

What's the latest on the flood situation in Iowa? When the water recedes maybe you can lower your skivvies from a "well earned High & Tight" to a well earned "Low & Loose". The "boys" will appreciate it!

http://www.localharvest.org/pork-che...-cutlet-C12671

PORK CHEEK MEAT IS CUTLETS TO THE WESTERN PIG FARMER
ITS THE MOST tender part of the pig.
any hows. I grew up on em.



PLEASE READ ABOVE THANKS PS.

 

[Turtle]

The jowl is often used to mean the cheek and jowl together, but the areas are technically different. The cheek is the small portion of the face and the jowl is the big muscle that extends from the shoulder to the jaw bone. Clarify with the butcher what you are getting. Cheeks tend to be less fatty and more meaty than jowls, but it's a relative comparison as both are extremely fatty cuts.

4 Pork Cheeks
3 or 4 Chipotle peppers
Chicken stock to cover
oil
salt
pepper
If you like garlic, add some. Same with carrots and potatoes and onions if you want to.

Season the cheeks with salt and pepper, sear them quickly on both sides in the oil and throw everything into a slow cooker for about 9 hours. It'll make you slap your momma.