-= Exported from BigOven =-

Roasted Pork Tenderloin

I made this on January 31, 2009 using my own canned sauerkraut and baked for
a little under 2 hours. The pork was delicious and tender and the
sauerkraut was very good.

Recipe By: WUNNIE
Serving Size: 0
Cuisine:
Main Ingredient:


-= Ingredients =-
2 pounds pork tenderloin
garlic ; powder
Salt
Black pepper
1 jar sauerkraut ; drained and rinsed
1 apple ; sliced
3 slices onion ; chopped
1 tablespoon brown sugar ; heaped
4 strips Bacon

-= Instructions =-
Preheat oven to 325 degrees F (165 degrees C). Mix salt, pepper and garlic
powder and rub on tenderloin. Wrap tenderloin in bacon.
Place tenderloin in a baking pan or casserole. Cover meat with half of the
sauerkraut. Place the apple and onion, cut side down, on top of the
sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.
Cover and bake in preheated oven for 2 to 3 hours, until internal
temperature has reached 160 degrees F (70 degrees C).



** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **




--
mompeagram
FERGUS/HARLINGEN

"mom peagram" > wrote in message
...
> -= Exported from BigOven =-
>
> Roasted Pork Tenderloin
>
> I made this on January 31, 2009 using my own canned sauerkraut and baked
> for a little under 2 hours. The pork was delicious and tender and the
> sauerkraut was very good.
>
> Recipe By: WUNNIE
> Serving Size: 0
> Cuisine:
> Main Ingredient:
>
>
> -= Ingredients =-
> 2 pounds pork tenderloin
> garlic ; powder
> Salt
> Black pepper
> 1 jar sauerkraut ; drained and rinsed
> 1 apple ; sliced
> 3 slices onion ; chopped
> 1 tablespoon brown sugar ; heaped
> 4 strips Bacon
>
> -= Instructions =-
> Preheat oven to 325 degrees F (165 degrees C). Mix salt, pepper and
> garlic powder and rub on tenderloin. Wrap tenderloin in bacon.
> Place tenderloin in a baking pan or casserole. Cover meat with half of the
> sauerkraut. Place the apple and onion, cut side down, on top of the
> sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.
> Cover and bake in preheated oven for 2 to 3 hours, until internal
> temperature has reached 160 degrees F (70 degrees C).
>
>
>
Nix on the garlix powder. Fresh garlic.

"cyberpurrs" > wrote in
:

>
> "mom peagram" > wrote in message
> ...
>> -= Exported from BigOven =-
>>
>> Roasted Pork Tenderloin
>>
>> I made this on January 31, 2009 using my own canned sauerkraut and
>> baked for a little under 2 hours. The pork was delicious and tender
>> and the sauerkraut was very good.
>>
>> Recipe By: WUNNIE
>> Serving Size: 0
>> Cuisine:
>> Main Ingredient:
>>
>>
>> -= Ingredients =-
>> 2 pounds pork tenderloin
>> garlic ; powder
>> Salt
>> Black pepper
>> 1 jar sauerkraut ; drained and rinsed
>> 1 apple ; sliced
>> 3 slices onion ; chopped
>> 1 tablespoon brown sugar ; heaped
>> 4 strips Bacon
>>
>> -= Instructions =-
>> Preheat oven to 325 degrees F (165 degrees C). Mix salt, pepper and
>> garlic powder and rub on tenderloin. Wrap tenderloin in bacon.
>> Place tenderloin in a baking pan or casserole. Cover meat with half
>> of the sauerkraut. Place the apple and onion, cut side down, on top
>> of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with
>> brown sugar. Cover and bake in preheated oven for 2 to 3 hours, until
>> internal temperature has reached 160 degrees F (70 degrees C).
>>
>>
>>
> Nix on the garlix powder. Fresh garlic.
>
>

And use pork shoulder (pork butt roast) instead of tenderlloin.
Shoulder is a good meat for this as it has excellent flavour, it is
cheapper than tenderloin and takes a spice rub nicely.

I like to get a pork butt roast and cut it into steaks....fries up or
grills nicely. As a roast it even smokes well (depending on rub).

--

The beet goes on -Alan

hahabogus wrote:
> "cyberpurrs" > wrote in
> :
>
>> "mom peagram" > wrote in message
>> ...
>>> -= Exported from BigOven =-
>>>
>>> Roasted Pork Tenderloin
>>>
>>> I made this on January 31, 2009 using my own canned sauerkraut and
>>> baked for a little under 2 hours. The pork was delicious and tender
>>> and the sauerkraut was very good.
>>>
>>> Recipe By: WUNNIE
>>> Serving Size: 0
>>> Cuisine:
>>> Main Ingredient:
>>>
>>>
>>> -= Ingredients =-
>>> 2 pounds pork tenderloin
>>> garlic ; powder
>>> Salt
>>> Black pepper
>>> 1 jar sauerkraut ; drained and rinsed
>>> 1 apple ; sliced
>>> 3 slices onion ; chopped
>>> 1 tablespoon brown sugar ; heaped
>>> 4 strips Bacon
>>>
>>> -= Instructions =-
>>> Preheat oven to 325 degrees F (165 degrees C). Mix salt, pepper and
>>> garlic powder and rub on tenderloin. Wrap tenderloin in bacon.
>>> Place tenderloin in a baking pan or casserole. Cover meat with half
>>> of the sauerkraut. Place the apple and onion, cut side down, on top
>>> of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with
>>> brown sugar. Cover and bake in preheated oven for 2 to 3 hours, until
>>> internal temperature has reached 160 degrees F (70 degrees C).
>>>
>>>
>>>
>> Nix on the garlix powder. Fresh garlic.
>>
>>
>
> And use pork shoulder (pork butt roast) instead of tenderlloin.
> Shoulder is a good meat for this as it has excellent flavour, it is
> cheapper than tenderloin and takes a spice rub nicely.
>
> I like to get a pork butt roast and cut it into steaks....fries up or
> grills nicely. As a roast it even smokes well (depending on rub).
>

What do you use before you smoke your pork ?

2 what wood do you smoke with ?

3 hot or cold smoke ?

You want a "kick ass" pork tenderloin?

http://tinyurl.com/2lax56

Looks like...

http://i44.tinypic.com/6qi913.jpg

Definitely use parchment paper to ease the sugar "meltdown" clean up!

Andy

phil-c > wrote in news:gntqgv$7m9$5
@news.motzarella.org:

> What do you use before you smoke your pork ?
>
> 2 what wood do you smoke with ?
>
> 3 hot or cold smoke ?
>
>

I use a spice rub, the night before the hot smoke using crab apple wood.
I rub the roast with a garlic powder, black pepper, brown mustard seed,
brown sugar, salt , dried orange zest, and chipotle rub; which changes
for very roast as I don't use set measurements or fixed spices. Ask any
here who know me...I am very fickle when I cook changing many things on a
whim. The roast rests overnight in the fridge of course. I also smoke
using cheapie aluminum foill pans. Less clean up that way. I don't use a
brine or marinade. I just don't see the point and feel the smoke defeats
the purpose. And I use a homemade apple butter BBQ suace only at the
table.

I set the smoker up at around 225 - 240 F (it's a natural gas smoker). I
forget the name but is a water container type. It looks like a bar fridge
on tall legs. I let the roast smoke replenishing the wood for the first 2
hours, till an internal temp of 185-190 F...say 6-10 hours or so. I find
too much smoke leaves a bitter taste and for my preferences 2 hours of
smoke works well. I am way too lazy to attempt cold smoking. The natural
gas smoker is a lazy man's smoker as all you need do is check on it every
hour or so after the temp is stable.

If I think the meat needs it, when I check on it, I have been know to
mopp it with a apple juice, fish sauce and hot sauce mix. I mopp using a
mister type spray bottle.

This spring I am going to try smoking using birch. I like the smell of a
birch fire. Many people up here use birch in their fireplaces and you can
smell it when you walk around this time of year.

I have found that smoked red bell peppers taste very nice, so when I do a
roast I will chuck in 5 or 6 on a different shelf and in a different pan
than the meat. These I use later in salads, sanndwiches, soups, scrambled
eggs and stews. Heck I use them in any recipe I think they'd be tasty. I
am thinking smoked bell peppers in a cornbread might be nice as well.

If you are just starting out smoking may I suggest practising on chicken.
Take one or 2 chickens turn them into chicken parts, invent your rub, and
smoke them. A cheap and easy way to experiment. And only takes about 2
hours for the parts to be cooked.

My daughter pruned a large crab apple tree last year so I have a mess of
crab apple wood.

I like smoked pork shoulder more than smoked brisket. Either is nice but
to me the pork is tastier.

--

The beet goes on -Alan

"l, not -l" > wrote in
:

>
> On 23-Feb-2009, hahabogus > wrote:
>
>> I like to get a pork butt roast and cut it into steaks....fries up or
>> grills nicely.
>
> Pork steaks are one of the most popular grilling foods here in the St.
> Louis area. Every supermarket I visit usually has as many or more
> pork roasts cut into steaks than they do whole, even in winter. Its
> been a while since I've had a pork steak; but, I think I may just have
> them one night this week. Given that the temps are only in the low
> 30s, I'll not be doing them outside; I'll put the Cameron StoveTop
> Smoker to good use with a bit of hickory and some pork steaks.
>
>

A pinch of five spice powder and some orange zest if you want to be
adventerous, would work well.

--

The beet goes on -Alan

> -= Exported from BigOven =-
>
> Roasted Pork Tenderloin
>


We've found that this is also very good with cheap loin instead of
tenderloin.

On Sun, 22 Feb 2009 21:38:31 -0500, "mom peagram" >
wrote:

> -= Exported from BigOven =-
>
> Roasted Pork Tenderloin
>
>I made this on January 31, 2009 using my own canned sauerkraut and baked for
>a little under 2 hours. The pork was delicious and tender and the
>sauerkraut was very good.
>
>Recipe By: WUNNIE
>Serving Size: 0
>Cuisine:
>Main Ingredient:
>
>
>-= Ingredients =-
>2 pounds pork tenderloin
>garlic ; powder
>Salt
>Black pepper
>1 jar sauerkraut ; drained and rinsed
>1 apple ; sliced
>3 slices onion ; chopped
>1 tablespoon brown sugar ; heaped
>4 strips Bacon
>
>-= Instructions =-
>Preheat oven to 325 degrees F (165 degrees C). Mix salt, pepper and garlic
>powder and rub on tenderloin. Wrap tenderloin in bacon.
>Place tenderloin in a baking pan or casserole. Cover meat with half of the
>sauerkraut. Place the apple and onion, cut side down, on top of the
>sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.
>Cover and bake in preheated oven for 2 to 3 hours, until internal
>temperature has reached 160 degrees F (70 degrees C).

160 is too much for pork tenderloin IMNSHO. That cut would never see
my oven anyway. It needs a 750+ degree grill. Marinate and grill for
5-6 minutes per side until 137 degrees and pull it off and tent for 5
minutes.

Lou

On Mon, 23 Feb 2009 07:01:41 GMT, hahabogus > wrote:

>"cyberpurrs" > wrote in
:
>
>>
>> "mom peagram" > wrote in message
>> ...
>>> -= Exported from BigOven =-
>>>
>>> Roasted Pork Tenderloin

>> Nix on the garlix powder. Fresh garlic.
>>
>>
>
>And use pork shoulder (pork butt roast) instead of tenderlloin.
>Shoulder is a good meat for this as it has excellent flavour, it is
>cheapper than tenderloin and takes a spice rub nicely.

I knew I'd agree with you on something. <g> Using tenderloin in that
recipe is a total waste of time and meat.

>I like to get a pork butt roast and cut it into steaks....fries up or
>grills nicely. As a roast it even smokes well (depending on rub).

Even smokes well? Ugggg. That's what you use for pulled pork. The
butt is preferred by most over the picnic.

Lou

On Mon, 23 Feb 2009 16:25:32 GMT, hahabogus > wrote:

>phil-c > wrote in news:gntqgv$7m9$5
:
>
>> What do you use before you smoke your pork ?
>>
>> 2 what wood do you smoke with ?
>>
>> 3 hot or cold smoke ?
>>
>>

>If I think the meat needs it, when I check on it, I have been know to
>mopp it with a apple juice, fish sauce and hot sauce mix.

Fish sauce?

Lou

"Lou Decruss" > wrote in message
> 160 is too much for pork tenderloin IMNSHO. That cut would never see
> my oven anyway. It needs a 750+ degree grill. Marinate and grill for
> 5-6 minutes per side until 137 degrees and pull it off and tent for 5
> minutes.
>
> Lou

I think the poster confuses tenderloin with loin. a lot of people seem to
not know the difference.

On Tue, 24 Feb 2009 19:40:57 -0600, Lou Decruss
> wrote:

>On Sun, 22 Feb 2009 21:38:31 -0500, "mom peagram" >
>wrote:
>
>> -= Exported from BigOven =-
>>
>> Roasted Pork Tenderloin
>>

How did I miss this? I bet my server dropped the post.

Welcome back Mom Peagram! I haven't seen you in a long time!




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Lou Decruss > wrote in
:

> On Mon, 23 Feb 2009 07:01:41 GMT, hahabogus > wrote:
>
>>"cyberpurrs" > wrote in
:
>>
>>>
>>> "mom peagram" > wrote in message
>>> ...
>>>> -= Exported from BigOven =-
>>>>
>>>> Roasted Pork Tenderloin
>
>>> Nix on the garlix powder. Fresh garlic.
>>>
>>>
>>
>>And use pork shoulder (pork butt roast) instead of tenderlloin.
>>Shoulder is a good meat for this as it has excellent flavour, it is
>>cheapper than tenderloin and takes a spice rub nicely.
>
> I knew I'd agree with you on something. <g> Using tenderloin in that
> recipe is a total waste of time and meat.
>
>>I like to get a pork butt roast and cut it into steaks....fries up or
>>grills nicely. As a roast it even smokes well (depending on rub).
>
> Even smokes well? Ugggg. That's what you use for pulled pork. The
> butt is preferred by most over the picnic.
>
> Lou
>

err the butt is the picnic...only the picnic's been brined. well both are
shoulder cuts, one is just the other side of the shoulder and brined.

--

The beet goes on -Alan

Lou Decruss > wrote in
:

> On Mon, 23 Feb 2009 16:25:32 GMT, hahabogus > wrote:
>
>>phil-c > wrote in news:gntqgv$7m9$5
:
>>
>>> What do you use before you smoke your pork ?
>>>
>>> 2 what wood do you smoke with ?
>>>
>>> 3 hot or cold smoke ?
>>>
>>>
>
>>If I think the meat needs it, when I check on it, I have been know to
>>mopp it with a apple juice, fish sauce and hot sauce mix.
>
> Fish sauce?
>
> Lou
>

yeah fish sauce...it has a fancy thai name nam something. I just don't
remember it. Fermented anchovy I beliece the label reads as main
ingredient. Smells awful tastes good. Many here use it some a fair bit
more regular than my uaage of say once every 3 months or so. A very
wonderful condement also very verastile.

--

The beet goes on -Alan

hahabogus said...

> yeah fish sauce...it has a fancy thai name nam something. I just don't
> remember it. Fermented anchovy I beliece the label reads as main
> ingredient. Smells awful tastes good. Many here use it some a fair bit
> more regular than my uaage of say once every 3 months or so. A very
> wonderful condement also very verastile.


hahabogus,

nam pla, iirc.

Certainly put an end to my spicy Thai chicken satay habit! Dammit!!!

When you least expect it... GOUT!

Best,

Andy

Andy wrote:

> hahabogus said...
>
> > yeah fish sauce...it has a fancy thai name nam something. I just don't
> > remember it. Fermented anchovy I beliece the label reads as main
> > ingredient. Smells awful tastes good. Many here use it some a fair bit
> > more regular than my uaage of say once every 3 months or so. A very
> > wonderful condement also very verastile.
>
>
> hahabogus,
>
> nam pla, iirc.
>
> Certainly put an end to my spicy Thai chicken satay habit! Dammit!!!
>
> When you least expect it... GOUT!


Yup...nuthin' like *concentrated* anchovies for gout...

I can use it in moderate amounts, no prob. Soy sauce - and soy products in
general - are another thing that can tirgger the 'ole gout in some peeps,
doesn't seem to bother me at all.


--
Best
Greg

Lou Decruss wrote:

> On Mon, 23 Feb 2009 16:25:32 GMT, hahabogus > wrote:
>
> >phil-c > wrote in news:gntqgv$7m9$5
> :
> >
> >> What do you use before you smoke your pork ?
> >>
> >> 2 what wood do you smoke with ?
> >>
> >> 3 hot or cold smoke ?
> >>
> >>
>
> >If I think the meat needs it, when I check on it, I have been know to
> >mopp it with a apple juice, fish sauce and hot sauce mix.
>
> Fish sauce?


Nam pla, the SE Asian version of Worcestershire sauce...


--
Best
Greg

On Wed, 25 Feb 2009 11:57:01 -0600, "Gregory Morrow"
> wrote:

>
>Lou Decruss wrote:
>
>> On Mon, 23 Feb 2009 16:25:32 GMT, hahabogus > wrote:
>>
>> >phil-c > wrote in news:gntqgv$7m9$5
>> :
>> >
>> >> What do you use before you smoke your pork ?
>> >>
>> >> 2 what wood do you smoke with ?
>> >>
>> >> 3 hot or cold smoke ?
>> >>
>> >>
>>
>> >If I think the meat needs it, when I check on it, I have been know to
>> >mopp it with a apple juice, fish sauce and hot sauce mix.
>>
>> Fish sauce?
>
>
>Nam pla, the SE Asian version of Worcestershire sauce...

I know what it is. Asians don't smoke pork.

Lou

On Tue, 24 Feb 2009 21:41:38 -0500, "Mort Adella" >
wrote:

>
>"Lou Decruss" > wrote in message
>> 160 is too much for pork tenderloin IMNSHO. That cut would never see
>> my oven anyway. It needs a 750+ degree grill. Marinate and grill for
>> 5-6 minutes per side until 137 degrees and pull it off and tent for 5
>> minutes.
>>
>> Lou
>
>I think the poster confuses tenderloin with loin. a lot of people seem to
>not know the difference.

Could be true. But I don't think even loin needs 2 hours.

Lou

Lou Decruss > wrote in
:

> On Wed, 25 Feb 2009 11:57:01 -0600, "Gregory Morrow"
> > wrote:
>
>>
>>Lou Decruss wrote:
>>
>>> On Mon, 23 Feb 2009 16:25:32 GMT, hahabogus >
wrote:
>>>
>>> >phil-c > wrote in news:gntqgv$7m9$5
>>> :
>>> >
>>> >> What do you use before you smoke your pork ?
>>> >>
>>> >> 2 what wood do you smoke with ?
>>> >>
>>> >> 3 hot or cold smoke ?
>>> >>
>>> >>
>>>
>>> >If I think the meat needs it, when I check on it, I have been know
to
>>> >mopp it with a apple juice, fish sauce and hot sauce mix.
>>>
>>> Fish sauce?
>>
>>
>>Nam pla, the SE Asian version of Worcestershire sauce...
>
> I know what it is. Asians don't smoke pork.
>
> Lou
>
>
>
>

Well it was a while before they had tobacco.

I believe they BBQed it though...close enough.

And what does that have to do with what I mop on what I smoked...I never
ever said I was going traditional and sticking to a recipe is almost
impossible to me. If you don't like don't try it. Simple enough.

PS My smoker was made in China. Just goes to show ya.


Strange that I never see you post a recipe. I only see you bitchin about
somebody who does.
--

The beet goes on -Alan

"Lou Decruss" > wrote in message
...
> On Tue, 24 Feb 2009 21:41:38 -0500, "Mort Adella" >
> wrote:
>
>>
>>"Lou Decruss" > wrote in message
>>> 160 is too much for pork tenderloin IMNSHO. That cut would never see
>>> my oven anyway. It needs a 750+ degree grill. Marinate and grill for
>>> 5-6 minutes per side until 137 degrees and pull it off and tent for 5
>>> minutes.
>>>
>>> Lou
>>
>>I think the poster confuses tenderloin with loin. a lot of people seem to
>>not know the difference.
>
> Could be true. But I don't think even loin needs 2 hours.
>
> Lou
No I did not confuse the 2. It was a tenderloin.

--
mompeagram
FERGUS/HARLINGEN

Lou Decruss wrote:
> On Tue, 24 Feb 2009 21:41:38 -0500, "Mort Adella" >
> wrote:
>
>> "Lou Decruss" > wrote in message
>>> 160 is too much for pork tenderloin IMNSHO. That cut would never see
>>> my oven anyway. It needs a 750+ degree grill. Marinate and grill for
>>> 5-6 minutes per side until 137 degrees and pull it off and tent for 5
>>> minutes.
>>>
>>> Lou
>> I think the poster confuses tenderloin with loin. a lot of people seem to
>> not know the difference.
>
> Could be true. But I don't think even loin needs 2 hours.

We occasionally do a stuffed tenderloin. One hour is more than enough.
Even a loin that size, 2 lb) would be pretty well cooked in an hour. I
figure about 35 minutes per pound.

On Fri, 27 Feb 2009 05:32:49 GMT, hahabogus > wrote:

>Lou Decruss > wrote in
:

>Strange that I never see you post a recipe. I only see you bitchin about
>somebody who does.

I posted a recipe 12 hours before you posted this and I've posted
plenty others. Not that it matters. This isn't a recipe group
anyway.

Lou

On Sat, 28 Feb 2009 19:16:09 -0600, Lou Decruss
> wrote:

> This isn't a recipe group
>anyway.

So you are here to talk about knitting and
purling?..........golf........tree pruning........astronomy?

Get real Lou...this is all about food and cooking and that includes
recipes.

On Sat, 28 Feb 2009 20:55:36 -0500, Mr. Bill > wrote:

>On Sat, 28 Feb 2009 19:16:09 -0600, Lou Decruss
> wrote:
>
>> This isn't a recipe group
>>anyway.
>
>So you are here to talk about knitting and
>purling?..........golf........tree pruning........astronomy?
>
>Get real Lou...this is all about food and cooking and that includes
>recipes.

Weren't you the one who said he wasn't going to post recipes here?
Recipes are great and I enjoy reading them. I get just as much from
asking and reading others questions and reading the answers. Once in
awhile I can even answer and help someone. For me technique is just
as important as recipes.

Lou

Lou replied to Mr. Bill:

>> Get real Lou...this is all about food and cooking and that includes
>> recipes.
>
> Weren't you the one who said he wasn't going to post recipes here?

Yes, he *did* say that, but he has in fact posted recipes recently.

Bob

On Sat, 28 Feb 2009 20:55:36 -0500, Mr. Bill wrote:

> On Sat, 28 Feb 2009 19:16:09 -0600, Lou Decruss
> > wrote:
>
>> This isn't a recipe group
>>anyway.
>
> So you are here to talk about knitting and
> purling?..........golf........tree pruning........astronomy?
>
> Get real Lou...this is all about food and cooking and that includes
> recipes.

i thought the group was all about posting pointers to corny pictures of
menus.

blake

On Sat, 28 Feb 2009 20:10:35 -0600, Lou Decruss wrote:

> On Sat, 28 Feb 2009 20:55:36 -0500, Mr. Bill > wrote:
>
>>On Sat, 28 Feb 2009 19:16:09 -0600, Lou Decruss
> wrote:
>>
>>> This isn't a recipe group
>>>anyway.
>>
>>So you are here to talk about knitting and
>>purling?..........golf........tree pruning........astronomy?
>>
>>Get real Lou...this is all about food and cooking and that includes
>>recipes.
>
> Weren't you the one who said he wasn't going to post recipes here?
> Recipes are great and I enjoy reading them. I get just as much from
> asking and reading others questions and reading the answers. Once in
> awhile I can even answer and help someone. For me technique is just
> as important as recipes.
>
> Lou

you don't need to defend yourself to the likes of this character, lou.

your pal,
blake

On Sat, 28 Feb 2009 20:10:35 -0600, Lou Decruss
> wrote:

>>> This isn't a recipe group
>>>anyway.

As you said.....

On Sun, 01 Mar 2009 16:01:16 GMT, blake murphy
> wrote:

>On Sat, 28 Feb 2009 20:10:35 -0600, Lou Decruss wrote:
>
>> On Sat, 28 Feb 2009 20:55:36 -0500, Mr. Bill > wrote:
>>
>>>On Sat, 28 Feb 2009 19:16:09 -0600, Lou Decruss
> wrote:
>>>
>>>> This isn't a recipe group
>>>>anyway.
>>>
>>>So you are here to talk about knitting and
>>>purling?..........golf........tree pruning........astronomy?
>>>
>>>Get real Lou...this is all about food and cooking and that includes
>>>recipes.
>>
>> Weren't you the one who said he wasn't going to post recipes here?
>> Recipes are great and I enjoy reading them. I get just as much from
>> asking and reading others questions and reading the answers. Once in
>> awhile I can even answer and help someone. For me technique is just
>> as important as recipes.
>>
>> Lou
>
>you don't need to defend yourself to the likes of this character, lou.

Thanks.

Lou

In article >,
Mr. Bill > wrote:

> On Sat, 28 Feb 2009 19:16:09 -0600, Lou Decruss
> > wrote:
>
> > This isn't a recipe group
> >anyway.
>
> So you are here to talk about knitting and
> purling?..........golf........tree pruning........astronomy?
>
> Get real Lou...this is all about food and cooking and that includes
> recipes.

Is this the same Mr. Bill? Mr. "I don't post recipes here because
people just bitch about them"?

:-(

--
Dan Abel
Petaluma, California USA

Dan wrote:

> Is this the same Mr. Bill? Mr. "I don't post recipes here because
> people just bitch about them"?

Mr. Bill didn't say "people just bitch." Here's what he or she said:

"As for posting recipes, I stopped doing that long ago. There are the Gang
of the SAVAGE SEVEN, (you know who they are and so do they) who take
recipes, substitute every ingredient and every procedure, then have the
balls to say it is a lousy recipe.....i.e., remember Carla's Macaroni
Salad?"

Now 'fess up: Who are "the Gang of the SAVAGE SEVEN"?

I'm sure I'm not the only curious one.

Regardless, as I pointed out upthread, Mr. Bill has apparently relented. He
or she *has* posted recipes recently, e.g.,
http://groups.google.com/group/rec.f...ffc61afc7261fc

Bob

On Mon, 2 Mar 2009 03:03:28 -0800, Bob Terwilliger wrote:

> Dan wrote:
>
>> Is this the same Mr. Bill? Mr. "I don't post recipes here because
>> people just bitch about them"?
>
> Mr. Bill didn't say "people just bitch." Here's what he or she said:
>
> "As for posting recipes, I stopped doing that long ago. There are the Gang
> of the SAVAGE SEVEN, (you know who they are and so do they) who take
> recipes, substitute every ingredient and every procedure, then have the
> balls to say it is a lousy recipe.....i.e., remember Carla's Macaroni
> Salad?"
>
> Now 'fess up: Who are "the Gang of the SAVAGE SEVEN"?
>
> I'm sure I'm not the only curious one.
>

<in best jonathan winters fairy tone> you silly savage!

your pal,
blake