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W E E K LY / B I -W E E K LY S H O P N E W S
THE PENDULUM
Thoughts on meats...
Shop hours: Tu-Fr 11-7
Sa 10-6, Su Noon-5
 pes
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Pot Roast
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O O D L E S O F N uOp Or e s t a u r a n t
sts pop
Pendulum ho
For the next couple months, Pendulum is the proud
host of ramen restaurant Alkaline!
I
added pulled pork and a soft
poached egg; and the Oko dog - a
special house-made collaboration
between Alkaline and Pendulum.
"
For the next couple months,
Pendulum will be hosting Ramen
and Asian street food restaurant,
Alkaline!
"
Pop on in for something
new to chew! Alkaline’s hours of
operation will be on Friday and
Saturday from 6:30pm - 10:00pm,
and Sunday and Monday from
5:30pm-9:00pm.
"
Alkaline is the brain child
of of Kevin Ordonez, whose
mission has been to “provide
delicious and creative Asian street
food to Norfolk, VA.” We think
this mission is accomplished!
"
Some Pendulum favorites
include the Tonkotsu ramen dish which is a pork broth soup with
"
For more information about
Alkaline, visit their Facebook page
here.
"
http://thepioneerwoman.com/cooking/
2011/09/2008_the_year_of_the_pot_roast/
Lamb Loin Chops
An herb roast with the most!
http://www.bonappetit.com/recipe/herbroasted-lamb-chops
Boneless Pork Chops
Pop in for some ramen!
f you happen to come by the
shop after hours in the
upcoming weekends, you’ll
notice that something special is
brewing at Pendulum!
Fall comfort food
Hope to see you there!
Savory and stuffed
http://www.tasteofhome.com/recipes/
savory-stuffed-pork-chops
Veal Shank
Classic Osso Buco recipe
http://www.foodnetwork.com/recipes/
giada-de-laurentiis/osso-buco-recipe.html
Veal Cutlets
A couple different takes on Veal
Marsala
http://www.foodnetwork.com/recipes/
mario-batali/variations-on-veal-cutletswith-marsala-scallope-al-marsalarecipe.html
For more delicious recipes, check
out our PINTEREST page!
Get y ou r fa l l a p p l e s a t pe nd ul um!
Nothing says the birth of fall
like sweet, crisp apples! That’s
why we’re happy to announce
that this week we will be
receiving apples directly from
Saunders Brothers Orchard.
Located in beautiful Nelson
County, Virginia, Saunders
Brothers grows, among other
things, quality apples, peaches,
Asian pears, and vegetables. At their family farm, Saunders Brothers tree ripen
all of their fruit to its maximum sweetness before picking it off of the tree.
Now’s the perfect time to grab some fresh apples and incorporate them into
your weekly meal planning! We think this Apple Glazed Pork Chop recipe, or
this Caramel Apple Streusel Pie recipe (both found on the Saunders Brothers
website) might be worth a try.
Wh er e i t c om es f r o m :
po r k c h o ps
The term pork chop can
apply to several cuts of pork
taken from different areas of
the hog; but, generally
speaking, most pork chops
are cut from the loin of the
animal, which is the area
alongside the spine and
shoulder (see diagram).
Also known as the “back
strap” muscle, the loin is the long muscle that runs along the spine of the
hog.
Bone-in chops are taken from the
loin area near the shoulder, and are
cut with a portion of the rib, and a
portion of the vertebrae.
However, boneless chops are cut
from the lower end of the loin,
near the rear hind quarter. This
portion of the loin has no ribs, so
the chops are then cut to the
thickness desired.
Generally speaking, pork chops
typically weigh between 6 and 8
ounces.
SO, WHAT ELSE IS NEW?
E
E MAD
S
U
O
H
GES
SAUSA
Pendulum is proud to present a unique
assortment of house made sausages
(over 30 different kinds!) on the daily
basis. Here’s the scoop on some of the
offerings available this week!
Jalapeño Cheddarwurst
Pendulum’s Jalapeño Cheddarwurst is a
delightful twist on the classic bratwurst
sausage, with the addition of jalapeño peppers
and Vermont sharp cheddar cheese. Read on
for the origins of traditional bratwurst:
The name comes from the old High German
word: Brätwurst, from brät-, which is finely
chopped meat and Wurst, which means
‘sausage.’ Although the ‘brat’ in bratwurst
originally described the way the sausages were
made, modern Germans now associate it with
the German verb “braten”, which means to pan
fry or roast.
Bratwurst is usually grilled or pan fried, and
sometimes cooked in broth or beer.
Luganega
Luganega is a pork sausage made throughout
Italy as one long coiled sausage, not divided
into smaller links. In Italy it is sometimes called
a "salsiccia a metro" ("sausage by the metre")
because it sold by the meter.
Luganega is typically produced with the meat
from the cheek or neck of the pig, seasoned
with nutmeg, coriander, pepper, and cinnamon
then stuffed into a long continuous round
casing.
Although most versions are prepared fresh,
there are a few cured versions that are treated
as a salami.
Big Blue
Created by Pendulum as a homage to ODU,
the Big Blue sausage is a pork sausage
flavored with salt, pepper, caramelized onions,
blue cheese, and beer. The fun continues
when the mixture is then stuffed into a kielbasa
casing, making it bigger in size than many of
our other house made sausages.
Try it out at your next tailgating party! To
prepare the Big Blue, we suggest that you
parboil it for 30 secs, before throwing it on the
grill.