Pork Chops and Pizzas Cooked With Open Fire at Marta
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Date: 2020-05-17
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Comments and reviews: 9
yuh
Cooking, just like any art, is very subjective. All of you arguing are both correct and incorrect. My personal advice is don't discount things you haven't tried, experiment and take risks, you'd be surprised in what you like. I'm an amateur cook and because I have no concept of -the box- I'm always thinking outside of it. I've cooked for pros who discount my choices before they try my meal only to ask for a second serving. Passion, my friends, should burn as brightly and freely as the sun.
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Cooking, just like any art, is very subjective. All of you arguing are both correct and incorrect. My personal advice is don't discount things you haven't tried, experiment and take risks, you'd be surprised in what you like. I'm an amateur cook and because I have no concept of -the box- I'm always thinking outside of it. I've cooked for pros who discount my choices before they try my meal only to ask for a second serving. Passion, my friends, should burn as brightly and freely as the sun.
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DaGrebbsbuadrumsinc
call it whatever you want guys. the pork and the onions are burned. absolutely clearly black and burned. and whether it might taste bitter or not (i cant taste it) it definitely is not healthy what so ever and by the way it looks i would asume it definitely tastes bitter and burned. beautiful grill though.
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call it whatever you want guys. the pork and the onions are burned. absolutely clearly black and burned. and whether it might taste bitter or not (i cant taste it) it definitely is not healthy what so ever and by the way it looks i would asume it definitely tastes bitter and burned. beautiful grill though.
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José
I'm absolutely sure that is quite bitter chop. In South America if flames hit the meat you suck at grilling. That is the purpose of using just ambers. Slow, careful heat will render all the fat and create a crispy crust SLOWLY. EVEN THE THUMBNAIL IS FULL OF BLACK BURNT MEAT. NOT ROASTED
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I'm absolutely sure that is quite bitter chop. In South America if flames hit the meat you suck at grilling. That is the purpose of using just ambers. Slow, careful heat will render all the fat and create a crispy crust SLOWLY. EVEN THE THUMBNAIL IS FULL OF BLACK BURNT MEAT. NOT ROASTED
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Rafe
This was defiantly not -a masterclass in cooking with fire-. Pork was burnt black. not seared, not rendered, burnt. -We could talk about the pizza & the cook (not chef) may love it, but go ask someone who knows how to cook a proper pizza. -AND ffs don't bbq a lettuce.
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This was defiantly not -a masterclass in cooking with fire-. Pork was burnt black. not seared, not rendered, burnt. -We could talk about the pizza & the cook (not chef) may love it, but go ask someone who knows how to cook a proper pizza. -AND ffs don't bbq a lettuce.
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Liangjun
No offense, but just wondering, if she seared that pork chop too much since it actually looks black and burned. And when she cutting off the bone, did she find out that the pork is still pink even though she said: it's perfect. then she put it back to the grill?
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No offense, but just wondering, if she seared that pork chop too much since it actually looks black and burned. And when she cutting off the bone, did she find out that the pork is still pink even though she said: it's perfect. then she put it back to the grill?
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Thomas
OK, two questions from an old goat: First, what is that vegetable you were preparing? I could not catch the name, even after repeating it. I've never seen it before. Second, what is Marta? Metropolitan Atlanta Transportation Authority? Lol.
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OK, two questions from an old goat: First, what is that vegetable you were preparing? I could not catch the name, even after repeating it. I've never seen it before. Second, what is Marta? Metropolitan Atlanta Transportation Authority? Lol.
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txman276
It amazes me just how bad many -chefs- are with fire. Should be using coals and cooking with infrared heat instead of open flame. It-s the difference between using a broiler and an oven to make a batch of cookies.
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It amazes me just how bad many -chefs- are with fire. Should be using coals and cooking with infrared heat instead of open flame. It-s the difference between using a broiler and an oven to make a batch of cookies.
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Comfy
I don't want to sound like a hater but all of this stuff looked burned, and everything was from the grill - steak, salad, onions, even the aioli included smoked onions. Too much of the same thing if you ask me
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I don't want to sound like a hater but all of this stuff looked burned, and everything was from the grill - steak, salad, onions, even the aioli included smoked onions. Too much of the same thing if you ask me
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Chanic
eyy yo didnt gordon ramsay roast some1 for grilling their romaine? On Kitchen Nightmares. Has any1 actually tried it be4? very interesting. ---Looks like other ppl were thinking the same thing
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eyy yo didnt gordon ramsay roast some1 for grilling their romaine? On Kitchen Nightmares. Has any1 actually tried it be4? very interesting. ---Looks like other ppl were thinking the same thing
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