Researrrrrrrrrch, Maple Apple-Cider Brined Pork Chop with White-Bean Parsnip Puree, Butter Browned Apple Pearl Onion

It has been almost half years, and I can really see my growing. At least, I get familiar with the basic good matching of different ingredients and use substitute when something is not available, I am able to know the doneness of steak by touching it, I am able to make some basic source, dressing and some classic way to cook… But there are still a lot that I do not know, a lot that I am not very skilled at. So it is a must to review and practice all kinds of basic cooking methods, try more new ingredients, I believe creativity comes from the solid  knowledge and basic skills. Of course, I am still a pastry idiot, I am keep postponing this part~~ . Anyway, keep this on, and I think by keep blogging it, I can take it more serious and  be more persistent.

In fact, I started to prepare for this meal 3 days ago, when the idea was come up with . It feel like a long time, after all was done, I made this graph and got the sense of achievement :^^

I referred to a paper found online, I was amazed by their dedication and seriousness and realize the importance of preciseness in cooking.

http://www.cooksillustrated.com/images/document/otherdoc/ND01_ISBriningbasics.pdf,

It somehow reminds me 'good eats', where Altonh has been  teaching us a lot. I start to imagine the theory classes in a culinary school, is there also going to be tons of reading assignments? Is there going to be a lot of chemical formulas, data that we are required to remember? Not sure it will be fun or pain.

Brine water: water, apple cider, maple syrup, cinnamon stick,ginger, sage

White bean parsnip puree: white bean, parsnip, garlic(alot) , lemon juice, oliver oil

The Butter Browned Apple and Peal onion is something I created based on my 'Apple Project':

Butter, Apple, pearl onion, maple syrup, apple cider vinegar, Dijon mustard(HIT)

Confession: A little bit mis-calculate the ratio of salt and water( *PRECISENESS*), and next time I will use completely apple cider instead of water.
BTW: I am still not comfortable with the new gear, I even start to miss my GX100. But I know this new friend will let me love it eventually!