mayonnaise (preferably Kewpie).
grilled chicken, soppressata, provolone, basil, arugula, more "zesty" sweet peppers, and garlic aioli drizzleHave you ever eaten in a restaurant and wondered what’s taking so long?Slow service can be exasperating, especially when you’re.
That’s the combination of hunger and anger that makes us irrational and moody but can dissolve into nothingness after a single bite of a Cheddar Bay Biscuit..When we’re on the verge of physical pangs, time seems to move as slowly as a geriatric sloth riding on a molasses covered glacier.And before you complain about the.
for your food, please know that pretty much everything you do in a restaurant is timestamped, so don’t quote times unless you’re sure of them.Your server will know if you’re exaggerating.
It’s always easy to assume that slow service is their fault, but that’s not always the case..
Your Server Knows When You’re Lying.Use tongs to place the pork chops in the pan and turn them occasionally, cooking for 10 to 14 minutes.
(Be sure to sear the sides of the chops, too.)Ultimately, you want the pork chops to become "crusty and golden on the outside," and, when a. thermometer.
is inserted into the thickest portion of the meat, to register 120°F.. Baste 'Em.After 12 minutes, Justin checks the pork chops and finds they've reached 120 degrees.