I just thought, man, what a brilliant guy.
(The amount of sugar will depend on the sweetness of the berries.)Let sauce cool to room temperature, about 1 hour.
Season with kosher salt to taste..While sauce cools, preheat a gas or charcoal grill to medium-high (400°F to 450°F).Rub pork chops all over with remaining 1 1/2 tablespoons oil, and season with remaining 1 tablespoon kosher salt and remaining 1/2 tablespoon black pepper.
Grill pork chops, flipping once halfway through cook time, until a thermometer inserted in thickest portion registers 130°F to 135°F, about 10 minutes per side.Remove from grill; cover with aluminum foil, and let rest 10 minutes..
Arrange pork on a serving platter, and sprinkle with flaky sea salt.
Garnish with thyme sprigs, if desired.And at the end of the day, clicks reign supreme.
The people behind these viral trends are the ones being ushered into the mainstream food media spotlight, making dishes that food industry folks wouldn't even dare pass to the window during a busy dinner service..I personally wouldn't dream of cooking a significant dish from another culture, calling it my own without any credit to the original cuisine, and.
And that's where the difference lies: Many BIPOC chefs and cooks aren't able to go viral and find success from it.We have to toe the line of being in two different worlds at once.
(Editor: Compact Umbrellas)