Using tongs, Jim Moran sticks a long, thin piece of wire into the small but very hot fire of the blacksmith’s forge.
When he removes the metal, the tip is white hot.
From the SCCC Kitchen: Italian pork steak provides complete and hearty meal
Wednesday, December 31, 2008
Large portions of baked pork were never called chops at Earl Wixted’s B&D Tavern in Mechanicville. They were always steaks. “This is a pork chop that has zucchini, squash, eggplant that we bake all in one dish with some spaghetti sauce,” said Earl’s son, culinary professor David Wixted....
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