Melba's Jammin' wrote:
> In article >,=20
> (PENMART01) wrote:
>=20
>>Melba's Jammin'=20
>=20
>>>You kidding me? The thing was 2-1/2 feet LONG ferchrissake. Whole,=20
>>>it's food for 20 people at least. =20
>>>mumblemumblethesepeoplearenutsmumblemumble
>>
>>Methinks you exaggerate, your 8 1/4lb pork roast after cooking would=20
>>would 'bout 5lbs, would just about feed 10, and not very big eaters.
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> Phooey, hooey, and ptooey!
Exactly the correct response to Cookie Katz. The full boneless loin at=20
that weight will range from about 20 inches to maybe 30 inches long=20
depending on thickness.
As for going from 8.25 to 5 pounds in cooking, that's a 40% loss and=20
it means that Putz Katz will have cooked it to well-well-done in a=20
very hot oven. A low-temp roast (ca. 225=B0-250=B0F oven) will cost you=20
about 12-15% when cooking to 145=B0F center temp. The roast, after=20
resting and before carving, will be just above medium, perfectly safe=20
and moist and succulent.
>>You must have some odd piggies in MN, or your butcher royally screwed=20
>>you. I looked in my freezer for the center cut boneless pork loin I=20
>>just bought last weeks shopping... you had me second guessing=20
>>myself... sure enough, it weighs 5.88lbs, priced $2.99/lb, cost=20
>>$17.58. Got out my trusty tape measure to be exact... my pork is 9=20
>>inches long X 4 1/2 inches diameter... (what a coincidence! hehe). =20
Right. The bones removed from the pork loin seem to be firmly=20
ensconced in Shitwit's head. That loin in his freezer is undoubtedly=20
cut in the center and folded over, like most of them in the meat case.=20
If not, a piece of pork that long won't weigh that much.
Sheldope's butcher screwed him at that price. I bought one the day=20
before yesterday for $2.09 at Costco. Tight trim, but still enough fat=20
to help it stay moist.
>>Your 8 1/4 pound boneless pork loin couldn't be more than 12 inches=20
>>long. =20
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> Bullshit. I'll give you 6". It was two feet long. I am *really* sorr=
y=20
> I didn't photograph it -- it had crossed my mind.
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> Maybe what you have is a pork *tenderloin*, a whole nother=20
> thingie.
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> Definitely not the tenderloin.
As usual, he hasn't a clue about what he's going on about.
I've done several interesting things recently for different dinners=20
with pork loins. They're easy to stuff. A thin-bladed long knife=20
and/or a washed sharpening steel lets you make a hole down the center=20
to fill with anything you want. I've used chopped dried fruit, Italian=20
sausage, a very meaty tomato sauce, oyster-cornbread stuffing=20
(precooked), and a cooked bacon and cheese paste. The slices are=20
gorgeous. In one of the larger-diameter ones, I made two channels and=20
filled one with the dried fruit and the parallel one with chorizo.
Happy porking.
Pastorio