This Pineapple Sheet Cake recipe was given to me by a co-worker after I requested it. She had brought this cake to work and I had been lucky to have gotten a small taste of it. Like any work potluck, the last one in is lucky to get a taste of anything, so even small tastes are appreciated.
I am so grateful someone did leave a small taste. Pineapple Sheet Cake was a unlike any cake I had ever had before and I wanted to make it at home so Andy could try some.
My co-worker presented me (and a few others) with photocopies of an old hand-written recipe card. The ingredients are common but this is so worth making. It’s now one of our favorite desserts. The neighbors love this one too! Sometimes old fashioned, simple, honest foods are the best.
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I love pork chops, and my favorite way to prepare them is with a chipotle brine. Almost everyone skips brining their meat, but learning how to make a brine for my pork and chicken recipes have really been beneficial. My wife and I can’t cook a pork chop or a Thanksgiving turkey anymore without good soaking in a delicious brine.
If you don’t know what a brine is, it’s pretty simple. It’s just a salty liquid. The most important reason to use a brine is to improve the overall juiciness of the meat you are soaking in the brine. Brining works wonderfully with virtually all cuts of poultry and pork.
In this blog, we are going to stick to cooking pork chops. I feel pork chops are the one cut of meat that is traditionally cooked to oblivion and usually to the point of it being dry and tough. Using a brine fixes both of these issues.
My pork chop brines are usually composed of 10 parts water and 1 part salt by weight. I start with 500 grams of water, 500 grams of ice cubes, and 100 grams of salt. I know weighing out water and salt seems a little anal retentive, but it’s the one sure way my brine concentration is always consistent. A food scale is probably the most used tool in my kitchen.
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