1500 ml. White Vinegar
500 ml. H2O
750 ml. Sugar
250 ml. Salt
1/4 c. Pickling Spice
1/4 c. Dill
1 Bunch Thyme
8 Large Cucumbers
4 6oz boneless pork loins pounded out
1 cup corn meal
1 cup flour
Salt and pepper
Oil for frying
Mix 1 cup corn meal with 1/2 cup flour and salt and pepper
In a separate bowl beat the eggs
In another bowl place remaining flour
Coat the pork in the flour, then dip into the egg, then into the corn meal make sure it is coated well.
Repeat with all the pork chops.
Heat a pan with about a 1/4 inch of oil, once hot place the pork into the oil and cook for about 3 minutes on each side until browned. Take out the oil and let rest for 1 minute
Build the sandwich with lettuce tomato mayo and slices of pickles , eat!
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.
Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com
Spring is finally here (kinda), make sure to get on board with a CSA program now, here are some tools to help. Early season shares are going to be on the way soon!
Out of 1,698 wines from 13 countries, the Prairie du Sac winery’s Dry Riesling was named Wine of the Year, Best of Show White and Best of Class Riesling at the 30th annual San Diego International Wine Competition (SDIWC), held March 16 and 17 in San Diego, CA.
Myrica Von Haselberg of Horno Magico shares a very simple, versatile way to make tofu. You see, tofu wants to be delicious, and you want it to be delicious, so we are all on the same team.
It’s a long way from Russian language and literature to the world of artisan cheese and sausage that help distinguish Milwaukee’s food scene.
If Wisconsin were a country, it would be a superpower. At least in cheese. America’s Dairyland outproduces all but three nations, racking up international awards along the way.
If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.
Edible Milwaukee is a free quarterly publication, dedicated solely to the production, distribution, and consumption of food in Greater Milwaukee, Port Washington, Sheboygan, Racine, and Kenosha.
Late winter cuisine can be so drab. While dreaming about sun-warmed raspberries, luscious ripe tomatoes draped across my toasts, and nights warm as bathwater with gelid white wine . . . I am in fact eating cabbage, butternuts and frozen peaches. Again.