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REC: ROAST PORK TENDERLOIN
-= 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 |
ROAST PORK TENDERLOIN
"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. |
ROAST PORK TENDERLOIN
"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 |
ROAST PORK TENDERLOIN
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 ? |
ROAST PORK TENDERLOIN
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 |
ROAST PORK TENDERLOIN
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 |
ROAST PORK TENDERLOIN
"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 |
REC: ROAST PORK TENDERLOIN
> -= Exported from BigOven =- > > Roasted Pork Tenderloin > We've found that this is also very good with cheap loin instead of tenderloin. |
REC: ROAST PORK 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 |
ROAST PORK TENDERLOIN
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 |
ROAST PORK TENDERLOIN
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 |
REC: ROAST PORK TENDERLOIN
"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. |
REC: ROAST PORK TENDERLOIN
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 |
ROAST PORK TENDERLOIN
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 |
ROAST PORK TENDERLOIN
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 |
ROAST PORK TENDERLOIN
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 |
ROAST PORK TENDERLOIN
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 |
ROAST PORK TENDERLOIN
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 |
ROAST PORK TENDERLOIN
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 |
REC: ROAST PORK TENDERLOIN
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 |
ROAST PORK TENDERLOIN
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 |
REC: ROAST PORK TENDERLOIN
"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 |
REC: ROAST PORK TENDERLOIN
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. |
ROAST PORK TENDERLOIN
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 |
ROAST PORK TENDERLOIN
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. |
ROAST PORK TENDERLOIN
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 |
ROAST PORK TENDERLOIN
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 |
ROAST PORK TENDERLOIN
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 |
ROAST PORK TENDERLOIN
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 |
ROAST PORK TENDERLOIN
On Sat, 28 Feb 2009 20:10:35 -0600, Lou Decruss
> wrote: >>> This isn't a recipe group >>>anyway. As you said..... |
ROAST PORK TENDERLOIN
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 |
ROAST PORK TENDERLOIN
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 |
ROAST PORK TENDERLOIN
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 |
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