Good.

[NCHillbilly]

Fried up some huge pork chops, made some fondant taters. Simple. Tasty.

 

[pjciii]

That looks good enough to change my menu plans for tonight.

 

[mrs. hornet22]

Every time I see those taters, I think it's scallops. I thought Scallops and pork?

 

[NCHillbilly]

Every time I see those taters, I think it's scallops. I thought Scallops and pork?

Don't think I've ever seen any scallops the size of biscuits, but if they're out there, I want some of them.

 

[crackerdave]

Don't think I've ever seen any scallops the size of biscuits, but if they're out there, I want some of them.

Maybe cut from giant manta ray wings?

 

[ryork]

I love taters prepared that way. I call them something a tad different (adante) but they’re the same thing. Great looking plate!

 

[NCHillbilly]

I love taters prepared that way. I call them something a tad different (adante) but they’re the same thing. Great looking plate!

Seared, then baked in butter and chicken stock?

 

[ryork]

Seared, then baked in butter and chicken

Seared, then baked in butter and chicken stock?

Pretty much, I’ll throw in some garlic, thyme etc

 

[menhadenman]

Dang

 

[Danuwoa]

What’s a found out tater?

 

[Paymaster]

Looks Fantastic!!

 

[NCHillbilly]

Same here, @ryork .

 

[NCHillbilly]

What’s a found out tater?

Peel em and cuttum flat on the ends so they’ll stand up. Sear both ends in a cast arn pan, then add butter, seasonings, and pour chicken stock about halfway up on them and bake them in a 400* oven for a half an hour or so until they’re soft. They’re delicious.

 

[furtaker]

Peel em and cuttum flat on the ends so they’ll stand up. Sear both ends in a cast arn pan, then add butter, seasonings, and pour chicken stock about halfway up on them and bake them in a 400* oven for a half an hour or so until they’re soft. They’re delicious.

I'm gonna keep this in mind.

 

[antharper]

Good may be a understatement

 

[whitetailfreak]

Looks mighty good.