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Roast pork?
On Thu, 07 Apr 2016 16:01:42 -0500, "cshenk" > wrote:
>Brooklyn1 wrote in rec.food.cooking: > >> itsjoannotjoann wrote: >> > Janet B wrote: >> > > >> >> My mother always did a pork roast and a veal roast side by side for >> >> Sunday dinner. Within the last year or so I saw several recipes >> from >> the mid-west that combined the two. Did your mother do both >> roasts? >> My mother used salt and pepper, period. >> >> Janet US >> > > >> > No, it would one meat at a time only. >> > >> > I snagged two small pork roasts today with just a >> > smidge of fat on them for flavor. At least I >> > have two to experiment on. >> >> I was in town for my yearly eye exam today so I decided to stop into >> the market for a few items and with all this talk about pork roasts I >> picked up a very nice on-bone center cut pork roast, 4 1/2 pounds/ >> $3.79 lb... all seasoned (Penseys adobo, s n'p) and waiting in the >> fridge... will go in the oven in about an hour > >I havent tried Pensey's adobo. If you have tried Goya adobo, can you >tell me how they compare? Very different. |
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