Oven roasted Pork Tenderloins, marinated in
>(originally for beef shortribs)
>1/2 cup soy sauce
>1/2 cup water
>1/4 cup sliced green onions with tops
>2 tablespoons sesame seed
>2 tablespoons sugar
>2 cloves garlic, minced or mashed
>1/2 teaspoon pepper
>With bone side down, dice-cut the 2 1/2 inch shortrib cubes as
>follows: Cut
>meat halfway to the bone every 1/2 inch in one direction; at right
>angles,
>cut every 1/2 inch, but go only 1/2 inch deep. To make the marinade,
>combine the soy sauce, water, onions, sesame seed, sugar, garlic and
>pepper.
>Put the scored pieces of meat into marinade and chill, covered, in
>refrigerator for 4 to 5 hours.
>Place meat, bone side down, on barbecue grill over high heat. When
>brown,
>turn and cook on meat side. Lift and turn meat throughout cooking
>time
>(about 15 minutes) to expose all surfaces to heat. Cook until crisply
>browned and done to your preference. Makes 4 servings.
>
>Just before I put the tendersoins in the oven I soaked 8 or so stalks
>of asparagus in the marinade then put the asparagus in the pan with
>the tenderloins. I figure they will take about the same amount of
>time at 425F-18 or so minutes.
>
>Also will have wide, curly noodles tossed with butter, garlic and
>parsley.
>
>Smells good in here.
>Janet US

On Tue, 13 Apr 2021 23:44:55 -0600, US Janet wrote:

> Oven roasted Pork Tenderloins, marinated in
>>(originally for beef shortribs)
>>1/2 cup soy sauce
>>1/2 cup water
>>1/4 cup sliced green onions with tops
>>2 tablespoons sesame seed
>>2 tablespoons sugar
>>2 cloves garlic, minced or mashed
>>1/2 teaspoon pepper

This is begging for sesame oil, too.

-sw

On Wednesday, April 14, 2021 at 1:45:05 AM UTC-4, US Janet wrote:
> Oven roasted Pork Tenderloins, marinated in
> >(originally for beef shortribs)
> >1/2 cup soy sauce
> >1/2 cup water
> >1/4 cup sliced green onions with tops
> >2 tablespoons sesame seed
> >2 tablespoons sugar
> >2 cloves garlic, minced or mashed
> >1/2 teaspoon pepper
> >With bone side down, dice-cut the 2 1/2 inch shortrib cubes as
> >follows: Cut
> >meat halfway to the bone every 1/2 inch in one direction; at right
> >angles,
> >cut every 1/2 inch, but go only 1/2 inch deep. To make the marinade,
> >combine the soy sauce, water, onions, sesame seed, sugar, garlic and
> >pepper.
> >Put the scored pieces of meat into marinade and chill, covered, in
> >refrigerator for 4 to 5 hours.
> >Place meat, bone side down, on barbecue grill over high heat. When
> >brown,
> >turn and cook on meat side. Lift and turn meat throughout cooking
> >time
> >(about 15 minutes) to expose all surfaces to heat. Cook until crisply
> >browned and done to your preference. Makes 4 servings.
> >
> >Just before I put the tendersoins in the oven I soaked 8 or so stalks
> >of asparagus in the marinade then put the asparagus in the pan with
> >the tenderloins. I figure they will take about the same amount of
> >time at 425F-18 or so minutes.
> >
> >Also will have wide, curly noodles tossed with butter, garlic and
> >parsley.
> >
> >Smells good in here.
> >Janet US

Letting that smoke for a day on the grill would be good. If its not rainy where you are, today.

On Wed, 14 Apr 2021 12:46:30 -0500, Sqwertz >
wrote:

>On Tue, 13 Apr 2021 23:44:55 -0600, US Janet wrote:
>
>> Oven roasted Pork Tenderloins, marinated in
>>>(originally for beef shortribs)
>>>1/2 cup soy sauce
>>>1/2 cup water
>>>1/4 cup sliced green onions with tops
>>>2 tablespoons sesame seed
>>>2 tablespoons sugar
>>>2 cloves garlic, minced or mashed
>>>1/2 teaspoon pepper
>
>This is begging for sesame oil, too.
>
>-sw

I could do that -- next time
The tenderloins turned out very moist and tender
Janet US

On Wed, 14 Apr 2021 10:58:49 -0700 (PDT), bruce bowser
> wrote:

>On Wednesday, April 14, 2021 at 1:45:05 AM UTC-4, US Janet wrote:
>> Oven roasted Pork Tenderloins, marinated in
>> >(originally for beef shortribs)
>> >1/2 cup soy sauce
>> >1/2 cup water
>> >1/4 cup sliced green onions with tops
>> >2 tablespoons sesame seed
>> >2 tablespoons sugar
>> >2 cloves garlic, minced or mashed
>> >1/2 teaspoon pepper
>> >With bone side down, dice-cut the 2 1/2 inch shortrib cubes as
>> >follows: Cut
>> >meat halfway to the bone every 1/2 inch in one direction; at right
>> >angles,
>> >cut every 1/2 inch, but go only 1/2 inch deep. To make the marinade,
>> >combine the soy sauce, water, onions, sesame seed, sugar, garlic and
>> >pepper.
>> >Put the scored pieces of meat into marinade and chill, covered, in
>> >refrigerator for 4 to 5 hours.
>> >Place meat, bone side down, on barbecue grill over high heat. When
>> >brown,
>> >turn and cook on meat side. Lift and turn meat throughout cooking
>> >time
>> >(about 15 minutes) to expose all surfaces to heat. Cook until crisply
>> >browned and done to your preference. Makes 4 servings.
>> >
>> >Just before I put the tendersoins in the oven I soaked 8 or so stalks
>> >of asparagus in the marinade then put the asparagus in the pan with
>> >the tenderloins. I figure they will take about the same amount of
>> >time at 425F-18 or so minutes.
>> >
>> >Also will have wide, curly noodles tossed with butter, garlic and
>> >parsley.
>> >
>> >Smells good in here.
>> >Janet US
>
>Letting that smoke for a day on the grill would be good. If its not rainy where you are, today.

the temps have been in the 50s (F) and very windy/gusty. Stuff is
flying through the air including pollen. Not for me now, later
Janet US

On 4/14/2021 1:44 AM, US Janet wrote:
>
> Oven roasted Pork Tenderloins, marinated in
>> (originally for beef shortribs)
>> 1/2 cup soy sauce
>> 1/2 cup water
>> 1/4 cup sliced green onions with tops
>> 2 tablespoons sesame seed
>> 2 tablespoons sugar
>> 2 cloves garlic, minced or mashed
>> 1/2 teaspoon pepper
>> With bone side down, dice-cut the 2 1/2 inch shortrib cubes as
>> follows: Cut
>> meat halfway to the bone every 1/2 inch in one direction; at right
>> angles,
>> cut every 1/2 inch, but go only 1/2 inch deep. To make the marinade,
>> combine the soy sauce, water, onions, sesame seed, sugar, garlic and
>> pepper.
>> Put the scored pieces of meat into marinade and chill, covered, in
>> refrigerator for 4 to 5 hours.
>> Place meat, bone side down, on barbecue grill over high heat. When
>> brown,
>> turn and cook on meat side. Lift and turn meat throughout cooking
>> time
>> (about 15 minutes) to expose all surfaces to heat. Cook until crisply
>> browned and done to your preference. Makes 4 servings.
>>
>> Just before I put the tendersoins in the oven I soaked 8 or so stalks
>> of asparagus in the marinade then put the asparagus in the pan with
>> the tenderloins. I figure they will take about the same amount of
>> time at 425F-18 or so minutes.
>>
>> Also will have wide, curly noodles tossed with butter, garlic and
>> parsley.
>>
>> Smells good in here.
>> Janet US

Sounds really good! I've saved this. I can find pork tenderloin
easily, beef short ribs not so much.

Jill

On Wed, 14 Apr 2021 17:27:02 -0400, jmcquown >
wrote:

>On 4/14/2021 1:44 AM, US Janet wrote:
>>
>> Oven roasted Pork Tenderloins, marinated in
>>> (originally for beef shortribs)
>>> 1/2 cup soy sauce
>>> 1/2 cup water
>>> 1/4 cup sliced green onions with tops
>>> 2 tablespoons sesame seed
>>> 2 tablespoons sugar
>>> 2 cloves garlic, minced or mashed
>>> 1/2 teaspoon pepper
>>> With bone side down, dice-cut the 2 1/2 inch shortrib cubes as
>>> follows: Cut
>>> meat halfway to the bone every 1/2 inch in one direction; at right
>>> angles,
>>> cut every 1/2 inch, but go only 1/2 inch deep. To make the marinade,
>>> combine the soy sauce, water, onions, sesame seed, sugar, garlic and
>>> pepper.
>>> Put the scored pieces of meat into marinade and chill, covered, in
>>> refrigerator for 4 to 5 hours.
>>> Place meat, bone side down, on barbecue grill over high heat. When
>>> brown,
>>> turn and cook on meat side. Lift and turn meat throughout cooking
>>> time
>>> (about 15 minutes) to expose all surfaces to heat. Cook until crisply
>>> browned and done to your preference. Makes 4 servings.
>>>
>>> Just before I put the tendersoins in the oven I soaked 8 or so stalks
>>> of asparagus in the marinade then put the asparagus in the pan with
>>> the tenderloins. I figure they will take about the same amount of
>>> time at 425F-18 or so minutes.
>>>
>>> Also will have wide, curly noodles tossed with butter, garlic and
>>> parsley.
>>>
>>> Smells good in here.
>>> Janet US
>
>Sounds really good! I've saved this. I can find pork tenderloin
>easily, beef short ribs not so much.
>
>Jill

I put tht tenderloins in the marinade at 8 a.m. and, browned both
sides in pan and cooked them at 5 p.m. 18 minutes was about right. If
you like more pink (my husband doesn't) you could remove from oven
earlier.
Leftovers for sandwiches.
Janet US

On 4/14/2021 5:45 PM, US Janet wrote:
> On Wed, 14 Apr 2021 17:27:02 -0400, jmcquown >
> wrote:
>
>> On 4/14/2021 1:44 AM, US Janet wrote:
>>>
>>> Oven roasted Pork Tenderloins, marinated in
>>>> (originally for beef shortribs)
>>>> 1/2 cup soy sauce
>>>> 1/2 cup water
>>>> 1/4 cup sliced green onions with tops
>>>> 2 tablespoons sesame seed
>>>> 2 tablespoons sugar
>>>> 2 cloves garlic, minced or mashed
>>>> 1/2 teaspoon pepper
>>>> With bone side down, dice-cut the 2 1/2 inch shortrib cubes as
>>>> follows: Cut
>>>> meat halfway to the bone every 1/2 inch in one direction; at right
>>>> angles,
>>>> cut every 1/2 inch, but go only 1/2 inch deep. To make the marinade,
>>>> combine the soy sauce, water, onions, sesame seed, sugar, garlic and
>>>> pepper.
>>>> Put the scored pieces of meat into marinade and chill, covered, in
>>>> refrigerator for 4 to 5 hours.
>>>> Place meat, bone side down, on barbecue grill over high heat. When
>>>> brown,
>>>> turn and cook on meat side. Lift and turn meat throughout cooking
>>>> time
>>>> (about 15 minutes) to expose all surfaces to heat. Cook until crisply
>>>> browned and done to your preference. Makes 4 servings.
>>>>
>>>> Just before I put the tendersoins in the oven I soaked 8 or so stalks
>>>> of asparagus in the marinade then put the asparagus in the pan with
>>>> the tenderloins. I figure they will take about the same amount of
>>>> time at 425F-18 or so minutes.
>>>>
>>>> Also will have wide, curly noodles tossed with butter, garlic and
>>>> parsley.
>>>>
>>>> Smells good in here.
>>>> Janet US
>>
>> Sounds really good! I've saved this. I can find pork tenderloin
>> easily, beef short ribs not so much.
>>
>> Jill
>
> I put tht tenderloins in the marinade at 8 a.m. and, browned both
> sides in pan and cooked them at 5 p.m. 18 minutes was about right. If
> you like more pink (my husband doesn't) you could remove from oven
> earlier.
> Leftovers for sandwiches.
> Janet US
>
Thanks! I do like a bit pink but I also know my ancient electric oven
so 18 minutes sounds about right.

I really should pick up a few tenderloins and stash them in the freezer.
They're very versatile. You can cut them into slices before freezing
and portion them out for smaller kind of like pork-chop meals. Slice
part of it into fairly thin cutlets (pound flat) and make wiener
schnitzel. (That would be great with those egg noodles you mentioned!)

A favourite of mine: Brush the pork tenderloin with Dijon or other
spicy brown mustard, then roll it in seasoned breadcrumbs that include
crushed garlic and a little ground sage. Place it on a baking sheet,
pop it in the oven, 425°F for yes, 18-20 minutes. Yum!

Jill

On Wed, 14 Apr 2021 18:07:03 -0400, jmcquown >
wrote:

>On 4/14/2021 5:45 PM, US Janet wrote:
>> On Wed, 14 Apr 2021 17:27:02 -0400, jmcquown >
>> wrote:
>>
>>> On 4/14/2021 1:44 AM, US Janet wrote:
>>>>
>>>> Oven roasted Pork Tenderloins, marinated in
>>>>> (originally for beef shortribs)
>>>>> 1/2 cup soy sauce
>>>>> 1/2 cup water
>>>>> 1/4 cup sliced green onions with tops
>>>>> 2 tablespoons sesame seed
>>>>> 2 tablespoons sugar
>>>>> 2 cloves garlic, minced or mashed
>>>>> 1/2 teaspoon pepper
>>>>> With bone side down, dice-cut the 2 1/2 inch shortrib cubes as
>>>>> follows: Cut
>>>>> meat halfway to the bone every 1/2 inch in one direction; at right
>>>>> angles,
>>>>> cut every 1/2 inch, but go only 1/2 inch deep. To make the marinade,
>>>>> combine the soy sauce, water, onions, sesame seed, sugar, garlic and
>>>>> pepper.
>>>>> Put the scored pieces of meat into marinade and chill, covered, in
>>>>> refrigerator for 4 to 5 hours.
>>>>> Place meat, bone side down, on barbecue grill over high heat. When
>>>>> brown,
>>>>> turn and cook on meat side. Lift and turn meat throughout cooking
>>>>> time
>>>>> (about 15 minutes) to expose all surfaces to heat. Cook until crisply
>>>>> browned and done to your preference. Makes 4 servings.
>>>>>
>>>>> Just before I put the tendersoins in the oven I soaked 8 or so stalks
>>>>> of asparagus in the marinade then put the asparagus in the pan with
>>>>> the tenderloins. I figure they will take about the same amount of
>>>>> time at 425F-18 or so minutes.
>>>>>
>>>>> Also will have wide, curly noodles tossed with butter, garlic and
>>>>> parsley.
>>>>>
>>>>> Smells good in here.
>>>>> Janet US
>>>
>>> Sounds really good! I've saved this. I can find pork tenderloin
>>> easily, beef short ribs not so much.
>>>
>>> Jill
>>
>> I put tht tenderloins in the marinade at 8 a.m. and, browned both
>> sides in pan and cooked them at 5 p.m. 18 minutes was about right. If
>> you like more pink (my husband doesn't) you could remove from oven
>> earlier.
>> Leftovers for sandwiches.
>> Janet US
>>
>Thanks! I do like a bit pink but I also know my ancient electric oven
>so 18 minutes sounds about right.
>
>I really should pick up a few tenderloins and stash them in the freezer.
> They're very versatile. You can cut them into slices before freezing
>and portion them out for smaller kind of like pork-chop meals. Slice
>part of it into fairly thin cutlets (pound flat) and make wiener
>schnitzel. (That would be great with those egg noodles you mentioned!)
>
>A favourite of mine: Brush the pork tenderloin with Dijon or other
>spicy brown mustard, then roll it in seasoned breadcrumbs that include
>crushed garlic and a little ground sage. Place it on a baking sheet,
>pop it in the oven, 425°F for yes, 18-20 minutes. Yum!
>
>Jill
the mustard idea appels to me.
Janry US

On Wednesday, April 14, 2021 at 6:07:12 PM UTC-4, wrote:
> On 4/14/2021 5:45 PM, US Janet wrote:
> > On Wed, 14 Apr 2021 17:27:02 -0400, jmcquown >
> > wrote:
> >> On 4/14/2021 1:44 AM, US Janet wrote:
> >>> Oven roasted Pork Tenderloins, marinated in
> >>>> (originally for beef shortribs)
> >>>> 1/2 cup soy sauce
> >>>> 1/2 cup water
> >>>> 1/4 cup sliced green onions with tops
> >>>> 2 tablespoons sesame seed
> >>>> 2 tablespoons sugar
> >>>> 2 cloves garlic, minced or mashed
> >>>> 1/2 teaspoon pepper
> >>>> With bone side down, dice-cut the 2 1/2 inch shortrib cubes as
> >>>> follows: Cut
> >>>> meat halfway to the bone every 1/2 inch in one direction; at right
> >>>> angles,
> >>>> cut every 1/2 inch, but go only 1/2 inch deep. To make the marinade,
> >>>> combine the soy sauce, water, onions, sesame seed, sugar, garlic and
> >>>> pepper.
> >>>> Put the scored pieces of meat into marinade and chill, covered, in
> >>>> refrigerator for 4 to 5 hours.
> >>>> Place meat, bone side down, on barbecue grill over high heat. When
> >>>> brown,
> >>>> turn and cook on meat side. Lift and turn meat throughout cooking
> >>>> time
> >>>> (about 15 minutes) to expose all surfaces to heat. Cook until crisply
> >>>> browned and done to your preference. Makes 4 servings.
> >>>>
> >>>> Just before I put the tendersoins in the oven I soaked 8 or so stalks
> >>>> of asparagus in the marinade then put the asparagus in the pan with
> >>>> the tenderloins. I figure they will take about the same amount of
> >>>> time at 425F-18 or so minutes.
> >>>>
> >>>> Also will have wide, curly noodles tossed with butter, garlic and
> >>>> parsley.
> >>>>
> >>>> Smells good in here.
> >>>> Janet US
> >>
> >> Sounds really good! I've saved this. I can find pork tenderloin
> >> easily, beef short ribs not so much.
> >>
> >> Jill
> >
> > I put tht tenderloins in the marinade at 8 a.m. and, browned both
> > sides in pan and cooked them at 5 p.m. 18 minutes was about right. If
> > you like more pink (my husband doesn't) you could remove from oven
> > earlier.
> > Leftovers for sandwiches.
> > Janet US
> >
> Thanks! I do like a bit pink but I also know my ancient electric oven
> so 18 minutes sounds about right.
>
> I really should pick up a few tenderloins and stash them in the freezer.
> They're very versatile. You can cut them into slices before freezing
> and portion them out for smaller kind of like pork-chop meals. Slice
> part of it into fairly thin cutlets (pound flat) and make wiener
> schnitzel. (That would be great with those egg noodles you mentioned!)
>
> A favourite of mine: Brush the pork tenderloin with Dijon or other
> spicy brown mustard, then roll it in seasoned breadcrumbs that include
> crushed garlic and a little ground sage. Place it on a baking sheet,
> pop it in the oven, 425°F for yes, 18-20 minutes. Yum!

Seriously, when I put "roast pig" in the search box, 23,300 results come up.. I wonder if there's anything worse? And that is english, alone.

On Thu, 15 Apr 2021 12:31:34 -0700, bruce bowser wrote:

> Seriously, when I put "roast pig" in the search box, 23,300 results come
> up. I wonder if there's anything worse?

My understanding is the worse is taking Greenland shark meat that already
tastes like urine and fermenting it outside on the beach a few weeks.

On 2021-04-15 3:45 p.m., Mike Duffy wrote:
> On Thu, 15 Apr 2021 12:31:34 -0700, bruce bowser wrote:
>
>> Seriously, when I put "roast pig" in the search box, 23,300 results come
>> up. I wonder if there's anything worse?
>
> My understanding is the worse is taking Greenland shark meat that already
> tastes like urine and fermenting it outside on the beach a few weeks.
>

That may be popular in a country where people make and eat surstromming.
There are plenty of videos online about people reacting to the smell of
a can of that stuff being opened up.

On Wed, 14 Apr 2021 14:52:23 -0600, US Janet wrote:

> On Wed, 14 Apr 2021 10:58:49 -0700 (PDT), bruce bowser
> > wrote:
>
>>On Wednesday, April 14, 2021 at 1:45:05 AM UTC-4, US Janet wrote:
>>> Oven roasted Pork Tenderloins, marinated in
>>> >(originally for beef shortribs)
>>> >1/2 cup soy sauce
>>> >1/2 cup water
>>> >1/4 cup sliced green onions with tops
>>> >2 tablespoons sesame seed
>>> >2 tablespoons sugar
>>> >2 cloves garlic, minced or mashed
>>> >1/2 teaspoon pepper
>>> >With bone side down, dice-cut the 2 1/2 inch shortrib cubes as
>>> >follows: Cut
>>> >meat halfway to the bone every 1/2 inch in one direction; at right
>>> >angles,
>>> >cut every 1/2 inch, but go only 1/2 inch deep. To make the marinade,
>>> >combine the soy sauce, water, onions, sesame seed, sugar, garlic and
>>> >pepper.
>>> >Put the scored pieces of meat into marinade and chill, covered, in
>>> >refrigerator for 4 to 5 hours.
>>> >Place meat, bone side down, on barbecue grill over high heat. When
>>> >brown,
>>> >turn and cook on meat side. Lift and turn meat throughout cooking
>>> >time
>>> >(about 15 minutes) to expose all surfaces to heat. Cook until crisply
>>> >browned and done to your preference. Makes 4 servings.
>>> >
>>> >Just before I put the tendersoins in the oven I soaked 8 or so stalks
>>> >of asparagus in the marinade then put the asparagus in the pan with
>>> >the tenderloins. I figure they will take about the same amount of
>>> >time at 425F-18 or so minutes.
>>> >
>>> >Also will have wide, curly noodles tossed with butter, garlic and
>>> >parsley.
>>> >
>>> >Smells good in here.
>>> >Janet US
>>
>>Letting that smoke for a day on the grill would be good. If its not rainy where you are, today.
>
> the temps have been in the 50s (F) and very windy/gusty. Stuff is
> flying through the air including pollen. Not for me now, later
> Janet US

Never smoke anything with a soy sauce marinade. And smoking
tenderloins just dries them out. And if somebody still insisted,
they could smoke for maybe an hour and be done (at ~225F), not a
day.

Don't do it!

-sw

On Thu, 15 Apr 2021 23:05:33 -0500, Sqwertz >
wrote:

>On Wed, 14 Apr 2021 14:52:23 -0600, US Janet wrote:
>
>> On Wed, 14 Apr 2021 10:58:49 -0700 (PDT), bruce bowser
>> > wrote:
>>
>>>On Wednesday, April 14, 2021 at 1:45:05 AM UTC-4, US Janet wrote:
>>>> Oven roasted Pork Tenderloins, marinated in
>>>> >(originally for beef shortribs)
>>>> >1/2 cup soy sauce
>>>> >1/2 cup water
>>>> >1/4 cup sliced green onions with tops
>>>> >2 tablespoons sesame seed
>>>> >2 tablespoons sugar
>>>> >2 cloves garlic, minced or mashed
>>>> >1/2 teaspoon pepper
>>>> >With bone side down, dice-cut the 2 1/2 inch shortrib cubes as
>>>> >follows: Cut
>>>> >meat halfway to the bone every 1/2 inch in one direction; at right
>>>> >angles,
>>>> >cut every 1/2 inch, but go only 1/2 inch deep. To make the marinade,
>>>> >combine the soy sauce, water, onions, sesame seed, sugar, garlic and
>>>> >pepper.
>>>> >Put the scored pieces of meat into marinade and chill, covered, in
>>>> >refrigerator for 4 to 5 hours.
>>>> >Place meat, bone side down, on barbecue grill over high heat. When
>>>> >brown,
>>>> >turn and cook on meat side. Lift and turn meat throughout cooking
>>>> >time
>>>> >(about 15 minutes) to expose all surfaces to heat. Cook until crisply
>>>> >browned and done to your preference. Makes 4 servings.
>>>> >
>>>> >Just before I put the tendersoins in the oven I soaked 8 or so stalks
>>>> >of asparagus in the marinade then put the asparagus in the pan with
>>>> >the tenderloins. I figure they will take about the same amount of
>>>> >time at 425F-18 or so minutes.
>>>> >
>>>> >Also will have wide, curly noodles tossed with butter, garlic and
>>>> >parsley.
>>>> >
>>>> >Smells good in here.
>>>> >Janet US
>>>
>>>Letting that smoke for a day on the grill would be good. If its not rainy where you are, today.
>>
>> the temps have been in the 50s (F) and very windy/gusty. Stuff is
>> flying through the air including pollen. Not for me now, later
>> Janet US
>
>Never smoke anything with a soy sauce marinade. And smoking
>tenderloins just dries them out. And if somebody still insisted,
>they could smoke for maybe an hour and be done (at ~225F), not a
>day.
>
>Don't do it!
>
>-sw

I wouldn't
Janet US

US Janet wrote:

> On Thu, 15 Apr 2021 23:05:33 -0500, Sqwertz >
> wrote:
>
> > On Wed, 14 Apr 2021 14:52:23 -0600, US Janet wrote:
> >
> >> On Wed, 14 Apr 2021 10:58:49 -0700 (PDT), bruce bowser
> >> > wrote:
> >>
> > > > On Wednesday, April 14, 2021 at 1:45:05 AM UTC-4, US Janet
> > > > wrote:
> >>>> Oven roasted Pork Tenderloins, marinated in
> >>>> >(originally for beef shortribs)
> >>>> >1/2 cup soy sauce
> >>>> >1/2 cup water
> >>>> >1/4 cup sliced green onions with tops
> >>>> >2 tablespoons sesame seed
> >>>> >2 tablespoons sugar
> >>>> >2 cloves garlic, minced or mashed
> >>>> >1/2 teaspoon pepper
> >>>> >With bone side down, dice-cut the 2 1/2 inch shortrib cubes as
> >>>> >follows: Cut
> >>>> >meat halfway to the bone every 1/2 inch in one direction; at
> right >>>> >angles,
> >>>> >cut every 1/2 inch, but go only 1/2 inch deep. To make the
> marinade, >>>> >combine the soy sauce, water, onions, sesame seed,
> sugar, garlic and >>>> >pepper.
> >>>> >Put the scored pieces of meat into marinade and chill, covered,
> in >>>> >refrigerator for 4 to 5 hours.
> >>>> >Place meat, bone side down, on barbecue grill over high heat.
> When >>>> >brown,
> >>>> >turn and cook on meat side. Lift and turn meat throughout
> cooking >>>> >time
> >>>> >(about 15 minutes) to expose all surfaces to heat. Cook until
> crisply >>>> >browned and done to your preference. Makes 4 servings.
> >>>> >
> >>>> >Just before I put the tendersoins in the oven I soaked 8 or so
> stalks >>>> >of asparagus in the marinade then put the asparagus in
> the pan with >>>> >the tenderloins. I figure they will take about the
> same amount of >>>> >time at 425F-18 or so minutes.
> >>>> >
> >>>> >Also will have wide, curly noodles tossed with butter, garlic
> and >>>> >parsley.
> >>>> >
> >>>> >Smells good in here.
> >>>> >Janet US
> > > >
> > > > Letting that smoke for a day on the grill would be good. If
> > > > its not rainy where you are, today.
> >>
> >> the temps have been in the 50s (F) and very windy/gusty. Stuff is
> >> flying through the air including pollen. Not for me now, later
> >> Janet US
> >
> > Never smoke anything with a soy sauce marinade. And smoking
> > tenderloins just dries them out. And if somebody still insisted,
> > they could smoke for maybe an hour and be done (at ~225F), not a
> > day.
> >
> > Don't do it!
> >
> > -sw
>
> I wouldn't
> Janet US

One Sqwertz bonus point for Janet US!

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

Dr. Bruce wrote:
> US Janet wrote:
>
>> On Thu, 15 Apr 2021 23:05:33 -0500, Sqwertz >
>> wrote:
>>
>>> On Wed, 14 Apr 2021 14:52:23 -0600, US Janet wrote:
>>>
>>>> On Wed, 14 Apr 2021 10:58:49 -0700 (PDT), bruce bowser
>>>> > wrote:
>>>>
>>>>> On Wednesday, April 14, 2021 at 1:45:05 AM UTC-4, US Janet
>>>>> wrote:
>>>>>> Oven roasted Pork Tenderloins, marinated in
>>>>>>> (originally for beef shortribs)
>>>>>>> 1/2 cup soy sauce
>>>>>>> 1/2 cup water
>>>>>>> 1/4 cup sliced green onions with tops
>>>>>>> 2 tablespoons sesame seed
>>>>>>> 2 tablespoons sugar
>>>>>>> 2 cloves garlic, minced or mashed
>>>>>>> 1/2 teaspoon pepper
>>>>>>> With bone side down, dice-cut the 2 1/2 inch shortrib cubes as
>>>>>>> follows: Cut
>>>>>>> meat halfway to the bone every 1/2 inch in one direction; at
>> right >>>> >angles,
>>>>>>> cut every 1/2 inch, but go only 1/2 inch deep. To make the
>> marinade, >>>> >combine the soy sauce, water, onions, sesame seed,
>> sugar, garlic and >>>> >pepper.
>>>>>>> Put the scored pieces of meat into marinade and chill, covered,
>> in >>>> >refrigerator for 4 to 5 hours.
>>>>>>> Place meat, bone side down, on barbecue grill over high heat.
>> When >>>> >brown,
>>>>>>> turn and cook on meat side. Lift and turn meat throughout
>> cooking >>>> >time
>>>>>>> (about 15 minutes) to expose all surfaces to heat. Cook until
>> crisply >>>> >browned and done to your preference. Makes 4 servings.
>>>>>>>
>>>>>>> Just before I put the tendersoins in the oven I soaked 8 or so
>> stalks >>>> >of asparagus in the marinade then put the asparagus in
>> the pan with >>>> >the tenderloins. I figure they will take about the
>> same amount of >>>> >time at 425F-18 or so minutes.
>>>>>>>
>>>>>>> Also will have wide, curly noodles tossed with butter, garlic
>> and >>>> >parsley.
>>>>>>>
>>>>>>> Smells good in here.
>>>>>>> Janet US
>>>>>
>>>>> Letting that smoke for a day on the grill would be good. If
>>>>> its not rainy where you are, today.
>>>>
>>>> the temps have been in the 50s (F) and very windy/gusty. Stuff is
>>>> flying through the air including pollen. Not for me now, later
>>>> Janet US
>>>
>>> Never smoke anything with a soy sauce marinade. And smoking
>>> tenderloins just dries them out. And if somebody still insisted,
>>> they could smoke for maybe an hour and be done (at ~225F), not a
>>> day.
>>>
>>> Don't do it!
>>>
>>> -sw
>>
>> I wouldn't
>> Janet US
>
> One Sqwertz bonus point for Janet US!
>

<*SNIFF*>

On Friday, April 16, 2021 at 1:17:58 AM UTC-4, US Janet wrote:
> On Thu, 15 Apr 2021 23:05:33 -0500, Sqwertz >
> wrote:
> >On Wed, 14 Apr 2021 14:52:23 -0600, US Janet wrote:
> >> On Wed, 14 Apr 2021 10:58:49 -0700 (PDT), bruce bowser
> >> > wrote:
> >>>On Wednesday, April 14, 2021 at 1:45:05 AM UTC-4, US Janet wrote:
> >>>> Oven roasted Pork Tenderloins, marinated in
> >>>> >(originally for beef shortribs)
> >>>> >1/2 cup soy sauce
> >>>> >1/2 cup water
> >>>> >1/4 cup sliced green onions with tops
> >>>> >2 tablespoons sesame seed
> >>>> >2 tablespoons sugar
> >>>> >2 cloves garlic, minced or mashed
> >>>> >1/2 teaspoon pepper
> >>>> >With bone side down, dice-cut the 2 1/2 inch shortrib cubes as
> >>>> >follows: Cut
> >>>> >meat halfway to the bone every 1/2 inch in one direction; at right
> >>>> >angles,
> >>>> >cut every 1/2 inch, but go only 1/2 inch deep. To make the marinade,
> >>>> >combine the soy sauce, water, onions, sesame seed, sugar, garlic and
> >>>> >pepper.
> >>>> >Put the scored pieces of meat into marinade and chill, covered, in
> >>>> >refrigerator for 4 to 5 hours.
> >>>> >Place meat, bone side down, on barbecue grill over high heat. When
> >>>> >brown,
> >>>> >turn and cook on meat side. Lift and turn meat throughout cooking
> >>>> >time
> >>>> >(about 15 minutes) to expose all surfaces to heat. Cook until crisply
> >>>> >browned and done to your preference. Makes 4 servings.
> >>>> >
> >>>> >Just before I put the tendersoins in the oven I soaked 8 or so stalks
> >>>> >of asparagus in the marinade then put the asparagus in the pan with
> >>>> >the tenderloins. I figure they will take about the same amount of
> >>>> >time at 425F-18 or so minutes.
> >>>> >
> >>>> >Also will have wide, curly noodles tossed with butter, garlic and
> >>>> >parsley.
> >>>> >
> >>>> >Smells good in here.
> >>>> >Janet US
> >>>
> >>>Letting that smoke for a day on the grill would be good. If its not rainy where you are, today.
> >>
> >> the temps have been in the 50s (F) and very windy/gusty. Stuff is
> >> flying through the air including pollen. Not for me now, later
> >> Janet US
> >
> >Never smoke anything with a soy sauce marinade. And smoking
> >tenderloins just dries them out. And if somebody still insisted,
> >they could smoke for maybe an hour and be done (at ~225F), not a
> >day.
> >
> >Don't do it!
> >
> >-sw
>
> I wouldn't

Not smoking pork tenderloins, marinated originally for beef short ribs because of the soy sauce? OK. I'll take the advice.

On Sun, 18 Apr 2021 07:46:15 -0700 (PDT), bruce bowser
> wrote:

>On Friday, April 16, 2021 at 1:17:58 AM UTC-4, US Janet wrote:
>> On Thu, 15 Apr 2021 23:05:33 -0500, Sqwertz >
>> wrote:
>> >On Wed, 14 Apr 2021 14:52:23 -0600, US Janet wrote:
>> >> On Wed, 14 Apr 2021 10:58:49 -0700 (PDT), bruce bowser
>> >> > wrote:
>> >>>On Wednesday, April 14, 2021 at 1:45:05 AM UTC-4, US Janet wrote:
>> >>>> Oven roasted Pork Tenderloins, marinated in
>> >>>> >(originally for beef shortribs)
>> >>>> >1/2 cup soy sauce
>> >>>> >1/2 cup water
>> >>>> >1/4 cup sliced green onions with tops
>> >>>> >2 tablespoons sesame seed
>> >>>> >2 tablespoons sugar
>> >>>> >2 cloves garlic, minced or mashed
>> >>>> >1/2 teaspoon pepper
>> >>>> >With bone side down, dice-cut the 2 1/2 inch shortrib cubes as
>> >>>> >follows: Cut
>> >>>> >meat halfway to the bone every 1/2 inch in one direction; at right
>> >>>> >angles,
>> >>>> >cut every 1/2 inch, but go only 1/2 inch deep. To make the marinade,
>> >>>> >combine the soy sauce, water, onions, sesame seed, sugar, garlic and
>> >>>> >pepper.
>> >>>> >Put the scored pieces of meat into marinade and chill, covered, in
>> >>>> >refrigerator for 4 to 5 hours.
>> >>>> >Place meat, bone side down, on barbecue grill over high heat. When
>> >>>> >brown,
>> >>>> >turn and cook on meat side. Lift and turn meat throughout cooking
>> >>>> >time
>> >>>> >(about 15 minutes) to expose all surfaces to heat. Cook until crisply
>> >>>> >browned and done to your preference. Makes 4 servings.
>> >>>> >
>> >>>> >Just before I put the tendersoins in the oven I soaked 8 or so stalks
>> >>>> >of asparagus in the marinade then put the asparagus in the pan with
>> >>>> >the tenderloins. I figure they will take about the same amount of
>> >>>> >time at 425F-18 or so minutes.
>> >>>> >
>> >>>> >Also will have wide, curly noodles tossed with butter, garlic and
>> >>>> >parsley.
>> >>>> >
>> >>>> >Smells good in here.
>> >>>> >Janet US
>> >>>
>> >>>Letting that smoke for a day on the grill would be good. If its not rainy where you are, today.
>> >>
>> >> the temps have been in the 50s (F) and very windy/gusty. Stuff is
>> >> flying through the air including pollen. Not for me now, later
>> >> Janet US
>> >
>> >Never smoke anything with a soy sauce marinade. And smoking
>> >tenderloins just dries them out. And if somebody still insisted,
>> >they could smoke for maybe an hour and be done (at ~225F), not a
>> >day.
>> >
>> >Don't do it!
>> >
>> >-sw
>>
>> I wouldn't
>
>Not smoking pork tenderloins, marinated originally for beef short ribs because of the soy sauce? OK. I'll take the advice.

a pork tenderloin is a very small, lean piece of meat. It only takes
about 15-18 minutes in the oven to roast them. Theere is no fat on
that meat at all. They weigh generally 12-16 ounces. They need to be
cooked fast so they remain moist and tender -- no more than 140F The
seasonings in my marinade are those commonly accepted for pork.
I miss your point about usiing this pretty much alll purpose marinade
for a pork tenderloin.
Janet US

On 4/14/2021 7:22 PM, US Janet wrote:
> On Wed, 14 Apr 2021 18:07:03 -0400, jmcquown >
> wrote:
>
>> On 4/14/2021 5:45 PM, US Janet wrote:
>>> On Wed, 14 Apr 2021 17:27:02 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 4/14/2021 1:44 AM, US Janet wrote:
>>>>>
>>>>> Oven roasted Pork Tenderloins, marinated in
>>>>>> (originally for beef shortribs)
>>>>>> 1/2 cup soy sauce
>>>>>> 1/2 cup water
>>>>>> 1/4 cup sliced green onions with tops
>>>>>> 2 tablespoons sesame seed
>>>>>> 2 tablespoons sugar
>>>>>> 2 cloves garlic, minced or mashed
>>>>>> 1/2 teaspoon pepper
>>>>>> With bone side down, dice-cut the 2 1/2 inch shortrib cubes as
>>>>>> follows: Cut
>>>>>> meat halfway to the bone every 1/2 inch in one direction; at right
>>>>>> angles,
>>>>>> cut every 1/2 inch, but go only 1/2 inch deep. To make the marinade,
>>>>>> combine the soy sauce, water, onions, sesame seed, sugar, garlic and
>>>>>> pepper.
>>>>>> Put the scored pieces of meat into marinade and chill, covered, in
>>>>>> refrigerator for 4 to 5 hours.
>>>>>> Place meat, bone side down, on barbecue grill over high heat. When
>>>>>> brown,
>>>>>> turn and cook on meat side. Lift and turn meat throughout cooking
>>>>>> time
>>>>>> (about 15 minutes) to expose all surfaces to heat. Cook until crisply
>>>>>> browned and done to your preference. Makes 4 servings.
>>>>>>
>>>>>> Just before I put the tendersoins in the oven I soaked 8 or so stalks
>>>>>> of asparagus in the marinade then put the asparagus in the pan with
>>>>>> the tenderloins. I figure they will take about the same amount of
>>>>>> time at 425F-18 or so minutes.
>>>>>>
>>>>>> Also will have wide, curly noodles tossed with butter, garlic and
>>>>>> parsley.
>>>>>>
>>>>>> Smells good in here.
>>>>>> Janet US
>>>>
>>>> Sounds really good! I've saved this. I can find pork tenderloin
>>>> easily, beef short ribs not so much.
>>>>
>>>> Jill
>>>
>>> I put tht tenderloins in the marinade at 8 a.m. and, browned both
>>> sides in pan and cooked them at 5 p.m. 18 minutes was about right. If
>>> you like more pink (my husband doesn't) you could remove from oven
>>> earlier.
>>> Leftovers for sandwiches.
>>> Janet US
>>>
>> Thanks! I do like a bit pink but I also know my ancient electric oven
>> so 18 minutes sounds about right.
>>
>> I really should pick up a few tenderloins and stash them in the freezer.
>> They're very versatile. You can cut them into slices before freezing
>> and portion them out for smaller kind of like pork-chop meals. Slice
>> part of it into fairly thin cutlets (pound flat) and make wiener
>> schnitzel. (That would be great with those egg noodles you mentioned!)
>>
>> A favourite of mine: Brush the pork tenderloin with Dijon or other
>> spicy brown mustard, then roll it in seasoned breadcrumbs that include
>> crushed garlic and a little ground sage. Place it on a baking sheet,
>> pop it in the oven, 425°F for yes, 18-20 minutes. Yum!
>>
>> Jill
> the mustard idea appels to me.
> Janry US
>
I think you'd like it. The Dijon mustard on the meat doesn't overwhelm
it. In fact, I'm not a huge fan of jarred mustard but it works well in
this application. It makes the breadcrumb coating adhere to the
tenderloin and the coating gets nice and crisp and the meat stays very
juicy and tender.

I ran across that recipe in an old Cooking Light magazine in the 1980's.
Been using it ever since.

Jill

On 4/18/2021 12:41 PM, jmcquown wrote:

>>>>
>>>> I put tht tenderloins in the marinade at 8 a.m. and, browned both
>>>> sides in pan and cooked them at 5 p.m.Â* 18 minutes was about right. If
>>>> you like more pink (my husband doesn't) you could remove from oven
>>>> earlier.
>>>> Leftovers for sandwiches.
>>>> Janet US
>>>>
>>> Thanks!Â* I do like a bit pink but I also know my ancient electric oven
>>> so 18 minutes sounds about right.
>>>
>>> I really should pick up a few tenderloins and stash them in the freezer.
>>> Â* They're very versatile.Â* You can cut them into slices before freezing
>>> and portion them out for smaller kind of like pork-chop meals.Â* Slice
>>> part of it into fairly thin cutlets (pound flat) and make wiener
>>> schnitzel.Â* (That would be great with those egg noodles you mentioned!)
>>>
>>> A favourite of mine:Â* Brush the pork tenderloin with Dijon or other
>>> spicy brown mustard, then roll it in seasoned breadcrumbs that include
>>> crushed garlic and a little ground sage.Â* Place it on a baking sheet,
>>> pop it in the oven, 425°F for yes, 18-20 minutes.Â* Yum!
>>>
>>> Jill
>> the mustard idea appels to me.
>> Janry US
>>
> I think you'd like it.Â* The Dijon mustard on the meat doesn't overwhelm
> it.Â* In fact, I'm not a huge fan of jarred mustard but it works well in
> this application.Â* It makes the breadcrumb coating adhere to the
> tenderloin and the coating gets nice and crisp and the meat stays very
> juicy and tender.
>
> I ran across that recipe in an old Cooking Light magazine in the 1980's.
> Been using it ever since.
>
> Jill

Cheap yellow mustard is an old barbecue trick. Coat a brisket or pork
shoulder with it and then apply the rub. You don't get the mustard
taste but it hold the rub well.

On Sun, 18 Apr 2021 12:41:05 -0400, jmcquown >
wrote:


>>> A favourite of mine: Brush the pork tenderloin with Dijon or other
>>> spicy brown mustard, then roll it in seasoned breadcrumbs that include
>>> crushed garlic and a little ground sage. Place it on a baking sheet,
>>> pop it in the oven, 425°F for yes, 18-20 minutes. Yum!
>>>
>>> Jill
snip
>I think you'd like it. The Dijon mustard on the meat doesn't overwhelm
>it. In fact, I'm not a huge fan of jarred mustard but it works well in
>this application. It makes the breadcrumb coating adhere to the
>tenderloin and the coating gets nice and crisp and the meat stays very
>juicy and tender.
>
>I ran across that recipe in an old Cooking Light magazine in the 1980's.
> Been using it ever since.
>
>Jill

there isn't anything there not to like
Janet US

On Sun, 18 Apr 2021 14:23:01 -0400, Ed Pawlowski > wrote:
snip
>
>Cheap yellow mustard is an old barbecue trick. Coat a brisket or pork
>shoulder with it and then apply the rub. You don't get the mustard
>taste but it hold the rub well.

I use that approach often.
Janet US

On 2021-04-18 10:41 a.m., jmcquown wrote:
> On 4/14/2021 7:22 PM, US Janet wrote:
>> On Wed, 14 Apr 2021 18:07:03 -0400, jmcquown >
>> wrote:
>>
>>> On 4/14/2021 5:45 PM, US Janet wrote:
>>>> On Wed, 14 Apr 2021 17:27:02 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> On 4/14/2021 1:44 AM, US Janet wrote:
>>>>>>
>>>>>> Oven roasted Pork Tenderloins, marinated in
>>>>>>> (originally for beef shortribs)
>>>>>>> 1/2 cup soy sauce
>>>>>>> 1/2 cup water
>>>>>>> 1/4 cup sliced green onions with tops
>>>>>>> 2 tablespoons sesame seed
>>>>>>> 2 tablespoons sugar
>>>>>>> 2 cloves garlic, minced or mashed
>>>>>>> 1/2 teaspoon pepper
>>>>>>> With bone side down, dice-cut the 2 1/2 inch shortrib cubes as
>>>>>>> follows:Â* Cut
>>>>>>> meat halfway to the bone every 1/2 inch in one direction; at right
>>>>>>> angles,
>>>>>>> cut every 1/2 inch, but go only 1/2 inch deep.Â* To make the
>>>>>>> marinade,
>>>>>>> combine the soy sauce, water, onions, sesame seed, sugar, garlic and
>>>>>>> pepper.
>>>>>>> Put the scored pieces of meat into marinade and chill, covered, in
>>>>>>> refrigerator for 4 to 5 hours.
>>>>>>> Place meat, bone side down, on barbecue grill over high heat.Â* When
>>>>>>> brown,
>>>>>>> turn and cook on meat side.Â* Lift and turn meat throughout cooking
>>>>>>> time
>>>>>>> (about 15 minutes) to expose all surfaces to heat.Â* Cook until
>>>>>>> crisply
>>>>>>> browned and done to your preference.Â* Makes 4 servings.
>>>>>>>
>>>>>>> Just before I put the tendersoins in the oven I soaked 8 or so
>>>>>>> stalks
>>>>>>> of asparagus in the marinade then put the asparagus in the pan with
>>>>>>> the tenderloins.Â* I figure they will take about the same amount of
>>>>>>> time at 425F-18 or so minutes.
>>>>>>>
>>>>>>> Also will have wide, curly noodles tossed with butter, garlic and
>>>>>>> parsley.
>>>>>>>
>>>>>>> Smells good in here.
>>>>>>> Janet US
>>>>>
>>>>> Sounds really good!Â* I've saved this.Â* I can find pork tenderloin
>>>>> easily, beef short ribs not so much.
>>>>>
>>>>> Jill
>>>>
>>>> I put tht tenderloins in the marinade at 8 a.m. and, browned both
>>>> sides in pan and cooked them at 5 p.m.Â* 18 minutes was about right. If
>>>> you like more pink (my husband doesn't) you could remove from oven
>>>> earlier.
>>>> Leftovers for sandwiches.
>>>> Janet US
>>>>
>>> Thanks!Â* I do like a bit pink but I also know my ancient electric oven
>>> so 18 minutes sounds about right.
>>>
>>> I really should pick up a few tenderloins and stash them in the freezer.
>>> Â* They're very versatile.Â* You can cut them into slices before freezing
>>> and portion them out for smaller kind of like pork-chop meals.Â* Slice
>>> part of it into fairly thin cutlets (pound flat) and make wiener
>>> schnitzel.Â* (That would be great with those egg noodles you mentioned!)
>>>
>>> A favourite of mine:Â* Brush the pork tenderloin with Dijon or other
>>> spicy brown mustard, then roll it in seasoned breadcrumbs that include
>>> crushed garlic and a little ground sage.Â* Place it on a baking sheet,
>>> pop it in the oven, 425°F for yes, 18-20 minutes.Â* Yum!
>>>
>>> Jill
>> the mustard idea appels to me.
>> Janry US
>>
> I think you'd like it.Â* The Dijon mustard on the meat doesn't overwhelm
> it.Â* In fact, I'm not a huge fan of jarred mustard but it works well in
> this application.Â* It makes the breadcrumb coating adhere to the
> tenderloin and the coating gets nice and crisp and the meat stays very
> juicy and tender.
>
> I ran across that recipe in an old Cooking Light magazine in the 1980's.
> Been using it ever since.
>
> Jill
I often cook mine that way. I also roast them with apples using this recipe:
https://www.deliaonline.com/recipes/...melised-apples

http://tiny.cc/s18wtz

However, I leave out the sugar. The rosemary could be replaced with a
light dusting of sage.

On 2021-04-18 2:45 p.m., US Janet wrote:
> On Sun, 18 Apr 2021 14:23:01 -0400, Ed Pawlowski > wrote:
> snip
>>
>> Cheap yellow mustard is an old barbecue trick. Coat a brisket or pork
>> shoulder with it and then apply the rub. You don't get the mustard
>> taste but it hold the rub well.
>
> I use that approach often.

I have used Dijon as a glue for herbed crusts with rack of lamb.

Prepared mustard is a key ingredient for an old recipe that I used to
use with scallops. Use equal parts of prepared mustard and cream dip the
scallops in it, roll them in bread crumbs and broil them until the
crumbs are browned. It is way to delicious for something that simple to
put together.

On Sun, 18 Apr 2021 16:25:02 -0400, Dave Smith
> wrote:

>On 2021-04-18 2:45 p.m., US Janet wrote:
>> On Sun, 18 Apr 2021 14:23:01 -0400, Ed Pawlowski > wrote:
>> snip
>>>
>>> Cheap yellow mustard is an old barbecue trick. Coat a brisket or pork
>>> shoulder with it and then apply the rub. You don't get the mustard
>>> taste but it hold the rub well.
>>
>> I use that approach often.
>
>I have used Dijon as a glue for herbed crusts with rack of lamb.
>
>Prepared mustard is a key ingredient for an old recipe that I used to
>use with scallops. Use equal parts of prepared mustard and cream dip the
>scallops in it, roll them in bread crumbs and broil them until the
>crumbs are browned. It is way to delicious for something that simple to
>put together.


Is it like this?

GRILLED LAMB

This was easy and really tasty. I used the Australian lamb that Costco
sells
which I think is excellent quality.

Untie a boned leg of lamb and unroll it. Trim off any excess fat (but
leave
the thin layer that's on the outside). Rub both sides with the
following
mixed in a blender or mini-prep:

1 jar Gray Poupon grainy mustard
5 garlic cloves
2-3 TB olive oil
2 TB dried herbs du Provence (I use Penzey's)
Salt, black pepper

Let sit in the fridge overnight or at least several hours. Grill until
medium rare in the thickest parts.

We had this with tabouli, orzo-feta salad, marinated artichoke hearts,
and a
tomato-asparagus-balsamic salad. And a lovely Australian merlot!


--
Peter Aitken

On 2021-04-18 7:12 p.m., US Janet wrote:
> On Sun, 18 Apr 2021 16:25:02 -0400, Dave Smith
> > wrote:
>
>> On 2021-04-18 2:45 p.m., US Janet wrote:
>>> On Sun, 18 Apr 2021 14:23:01 -0400, Ed Pawlowski > wrote:
>>> snip
>>>>
>>>> Cheap yellow mustard is an old barbecue trick. Coat a brisket or pork
>>>> shoulder with it and then apply the rub. You don't get the mustard
>>>> taste but it hold the rub well.
>>>
>>> I use that approach often.
>>
>> I have used Dijon as a glue for herbed crusts with rack of lamb.
>>
>> Prepared mustard is a key ingredient for an old recipe that I used to
>> use with scallops. Use equal parts of prepared mustard and cream dip the
>> scallops in it, roll them in bread crumbs and broil them until the
>> crumbs are browned. It is way to delicious for something that simple to
>> put together.
>
>
> Is it like this?
>
> GRILLED LAMB
>
> This was easy and really tasty. I used the Australian lamb that Costco
> sells
> which I think is excellent quality.
>
> Untie a boned leg of lamb and unroll it. Trim off any excess fat (but
> leave
> the thin layer that's on the outside). Rub both sides with the
> following
> mixed in a blender or mini-prep:
>
> 1 jar Gray Poupon grainy mustard
> 5 garlic cloves
> 2-3 TB olive oil
> 2 TB dried herbs du Provence (I use Penzey's)
> Salt, black pepper
>
> Let sit in the fridge overnight or at least several hours. Grill until
> medium rare in the thickest parts.
>
> We had this with tabouli, orzo-feta salad, marinated artichoke hearts,
> and a
> tomato-asparagus-balsamic salad. And a lovely Australian merlot!
>
>


Not really. The recipe I used called for mixing up some herbs, like
garlic, parsley and rosemary with bread crumbs and adding some olive oil
to make a paste. The bones should be Frenched. Preheat the oven. Heat
up a heavy frying pan with a bit of oil in it and brown the rack on all
sides, then smear it with Dijon and smear the crumb mixture on it and
shove it into a hot oven.

My problem with that recipe was that it only called for 15 minutes in
the oven at the temperature given and it just wasn't enough. I like lamb
quite rare, but this turned out raw inside. The first two times I tried
it I had to slice it and use the still hot pan to fry the pieces until
there were cooked. The next time I gave it more time in the oven and
used a thermometer.

US Janet wrote:

> On Sun, 18 Apr 2021 16:25:02 -0400, Dave Smith
> > wrote:
>
> > On 2021-04-18 2:45 p.m., US Janet wrote:
> >> On Sun, 18 Apr 2021 14:23:01 -0400, Ed Pawlowski >
> wrote: >> snip
> > > >
> >>> Cheap yellow mustard is an old barbecue trick. Coat a brisket or
> pork >>> shoulder with it and then apply the rub. You don't get the
> mustard >>> taste but it hold the rub well.
> >>
> >> I use that approach often.
> >
> > I have used Dijon as a glue for herbed crusts with rack of lamb.
> >
> > Prepared mustard is a key ingredient for an old recipe that I used
> > to use with scallops. Use equal parts of prepared mustard and cream
> > dip the scallops in it, roll them in bread crumbs and broil them
> > until the crumbs are browned. It is way to delicious for something
> > that simple to put together.
>
>
> Is it like this?
>
> GRILLED LAMB
>
> This was easy and really tasty. I used the Australian lamb that Costco
> sells
> which I think is excellent quality.
>
> Untie a boned leg of lamb and unroll it. Trim off any excess fat (but
> leave
> the thin layer that's on the outside). Rub both sides with the
> following
> mixed in a blender or mini-prep:
>
> 1 jar Gray Poupon grainy mustard
> 5 garlic cloves
> 2-3 TB olive oil
> 2 TB dried herbs du Provence (I use Penzey's)
> Salt, black pepper
>
> Let sit in the fridge overnight or at least several hours. Grill until
> medium rare in the thickest parts.
>
> We had this with tabouli, orzo-feta salad, marinated artichoke hearts,
> and a
> tomato-asparagus-balsamic salad. And a lovely Australian merlot!

Sounds good! I go a different direction with Lamb but that's just me.

On Sunday, April 18, 2021 at 7:58:33 PM UTC-4, cshenk wrote:
> US Janet wrote:
>
> > On Sun, 18 Apr 2021 16:25:02 -0400, Dave Smith
> > > wrote:
> >
> > > On 2021-04-18 2:45 p.m., US Janet wrote:
> > >> On Sun, 18 Apr 2021 14:23:01 -0400, Ed Pawlowski >
> > wrote: >> snip
> > > > >
> > >>> Cheap yellow mustard is an old barbecue trick. Coat a brisket or
> > pork >>> shoulder with it and then apply the rub. You don't get the
> > mustard >>> taste but it hold the rub well.
> > >>
> > >> I use that approach often.
> > >
> > > I have used Dijon as a glue for herbed crusts with rack of lamb.
> > >
> > > Prepared mustard is a key ingredient for an old recipe that I used
> > > to use with scallops. Use equal parts of prepared mustard and cream
> > > dip the scallops in it, roll them in bread crumbs and broil them
> > > until the crumbs are browned. It is way to delicious for something
> > > that simple to put together.
> >
> >
> > Is it like this?
> >
> > GRILLED LAMB
> >
> > This was easy and really tasty. I used the Australian lamb that Costco
> > sells
> > which I think is excellent quality.
> >
> > Untie a boned leg of lamb and unroll it. Trim off any excess fat (but
> > leave
> > the thin layer that's on the outside). Rub both sides with the
> > following
> > mixed in a blender or mini-prep:
> >
> > 1 jar Gray Poupon grainy mustard
> > 5 garlic cloves
> > 2-3 TB olive oil
> > 2 TB dried herbs du Provence (I use Penzey's)
> > Salt, black pepper
> >
> > Let sit in the fridge overnight or at least several hours. Grill until
> > medium rare in the thickest parts.
> >
> > We had this with tabouli, orzo-feta salad, marinated artichoke hearts,
> > and a
> > tomato-asparagus-balsamic salad. And a lovely Australian merlot!
> Sounds good! I go a different direction with Lamb but that's just me.

I do, too. Why re-invent the wheel? Ground fried veal cutlet is fine.

On Monday, April 19, 2021 at 2:55:09 AM UTC-4, bruce bowser wrote:
> On Sunday, April 18, 2021 at 7:58:33 PM UTC-4, cshenk wrote:
> > US Janet wrote:
> >
> > > On Sun, 18 Apr 2021 16:25:02 -0400, Dave Smith
> > > > wrote:
> > >
> > > > On 2021-04-18 2:45 p.m., US Janet wrote:
> > > >> On Sun, 18 Apr 2021 14:23:01 -0400, Ed Pawlowski >
> > > wrote: >> snip
> > > > > >
> > > >>> Cheap yellow mustard is an old barbecue trick. Coat a brisket or
> > > pork >>> shoulder with it and then apply the rub. You don't get the
> > > mustard >>> taste but it hold the rub well.
> > > >>
> > > >> I use that approach often.
> > > >
> > > > I have used Dijon as a glue for herbed crusts with rack of lamb.
> > > >
> > > > Prepared mustard is a key ingredient for an old recipe that I used
> > > > to use with scallops. Use equal parts of prepared mustard and cream
> > > > dip the scallops in it, roll them in bread crumbs and broil them
> > > > until the crumbs are browned. It is way to delicious for something
> > > > that simple to put together.
> > >
> > >
> > > Is it like this?
> > >
> > > GRILLED LAMB
> > >
> > > This was easy and really tasty. I used the Australian lamb that Costco
> > > sells
> > > which I think is excellent quality.
> > >
> > > Untie a boned leg of lamb and unroll it. Trim off any excess fat (but
> > > leave
> > > the thin layer that's on the outside). Rub both sides with the
> > > following
> > > mixed in a blender or mini-prep:
> > >
> > > 1 jar Gray Poupon grainy mustard
> > > 5 garlic cloves
> > > 2-3 TB olive oil
> > > 2 TB dried herbs du Provence (I use Penzey's)
> > > Salt, black pepper
> > >
> > > Let sit in the fridge overnight or at least several hours. Grill until
> > > medium rare in the thickest parts.
> > >
> > > We had this with tabouli, orzo-feta salad, marinated artichoke hearts,
> > > and a
> > > tomato-asparagus-balsamic salad. And a lovely Australian merlot!
> > Sounds good! I go a different direction with Lamb but that's just me.
> I do, too. Why re-invent the wheel? Ground fried veal cutlet is fine.

Ground meat isn't a cutlet. It's a patty.

Veal isn't lamb, either.

Cindy Hamilton

On Mon, 19 Apr 2021 02:09:00 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, April 19, 2021 at 2:55:09 AM UTC-4, bruce bowser wrote:
>> On Sunday, April 18, 2021 at 7:58:33 PM UTC-4, cshenk wrote:
>> > US Janet wrote:
>> >
>> > > On Sun, 18 Apr 2021 16:25:02 -0400, Dave Smith
>> > > > wrote:
>> > >
>> > > > On 2021-04-18 2:45 p.m., US Janet wrote:
>> > > >> On Sun, 18 Apr 2021 14:23:01 -0400, Ed Pawlowski >
>> > > wrote: >> snip
>> > > > > >
>> > > >>> Cheap yellow mustard is an old barbecue trick. Coat a brisket or
>> > > pork >>> shoulder with it and then apply the rub. You don't get the
>> > > mustard >>> taste but it hold the rub well.
>> > > >>
>> > > >> I use that approach often.
>> > > >
>> > > > I have used Dijon as a glue for herbed crusts with rack of lamb.
>> > > >
>> > > > Prepared mustard is a key ingredient for an old recipe that I used
>> > > > to use with scallops. Use equal parts of prepared mustard and cream
>> > > > dip the scallops in it, roll them in bread crumbs and broil them
>> > > > until the crumbs are browned. It is way to delicious for something
>> > > > that simple to put together.
>> > >
>> > >
>> > > Is it like this?
>> > >
>> > > GRILLED LAMB
>> > >
>> > > This was easy and really tasty. I used the Australian lamb that Costco
>> > > sells
>> > > which I think is excellent quality.
>> > >
>> > > Untie a boned leg of lamb and unroll it. Trim off any excess fat (but
>> > > leave
>> > > the thin layer that's on the outside). Rub both sides with the
>> > > following
>> > > mixed in a blender or mini-prep:
>> > >
>> > > 1 jar Gray Poupon grainy mustard
>> > > 5 garlic cloves
>> > > 2-3 TB olive oil
>> > > 2 TB dried herbs du Provence (I use Penzey's)
>> > > Salt, black pepper
>> > >
>> > > Let sit in the fridge overnight or at least several hours. Grill until
>> > > medium rare in the thickest parts.
>> > >
>> > > We had this with tabouli, orzo-feta salad, marinated artichoke hearts,
>> > > and a
>> > > tomato-asparagus-balsamic salad. And a lovely Australian merlot!
>> > Sounds good! I go a different direction with Lamb but that's just me.

>> I do, too. Why re-invent the wheel? Ground fried veal cutlet is fine.
>
>Ground meat isn't a cutlet. It's a patty.
>
>Veal isn't lamb, either.
>
>Cindy Hamilton

Poor trimming again by folks that don't read the content of a thread.
I credited a former member of this group (Peter Aiken) for this
recipe. The recipe was in response to a conversation upstream.
Janet US

On Monday, April 19, 2021 at 5:09:04 AM UTC-4, Cindy Hamilton wrote:
> On Monday, April 19, 2021 at 2:55:09 AM UTC-4, bruce bowser wrote:
> > On Sunday, April 18, 2021 at 7:58:33 PM UTC-4, cshenk wrote:
> > > US Janet wrote:
> > >
> > > > On Sun, 18 Apr 2021 16:25:02 -0400, Dave Smith
> > > > > wrote:
> > > >
> > > > > On 2021-04-18 2:45 p.m., US Janet wrote:
> > > > >> On Sun, 18 Apr 2021 14:23:01 -0400, Ed Pawlowski >
> > > > wrote: >> snip
> > > > > > >
> > > > >>> Cheap yellow mustard is an old barbecue trick. Coat a brisket or
> > > > pork >>> shoulder with it and then apply the rub. You don't get the
> > > > mustard >>> taste but it hold the rub well.
> > > > >>
> > > > >> I use that approach often.
> > > > >
> > > > > I have used Dijon as a glue for herbed crusts with rack of lamb.
> > > > >
> > > > > Prepared mustard is a key ingredient for an old recipe that I used
> > > > > to use with scallops. Use equal parts of prepared mustard and cream
> > > > > dip the scallops in it, roll them in bread crumbs and broil them
> > > > > until the crumbs are browned. It is way to delicious for something
> > > > > that simple to put together.
> > > >
> > > >
> > > > Is it like this?
> > > >
> > > > GRILLED LAMB
> > > >
> > > > This was easy and really tasty. I used the Australian lamb that Costco
> > > > sells
> > > > which I think is excellent quality.
> > > >
> > > > Untie a boned leg of lamb and unroll it. Trim off any excess fat (but
> > > > leave
> > > > the thin layer that's on the outside). Rub both sides with the
> > > > following
> > > > mixed in a blender or mini-prep:
> > > >
> > > > 1 jar Gray Poupon grainy mustard
> > > > 5 garlic cloves
> > > > 2-3 TB olive oil
> > > > 2 TB dried herbs du Provence (I use Penzey's)
> > > > Salt, black pepper
> > > >
> > > > Let sit in the fridge overnight or at least several hours. Grill until
> > > > medium rare in the thickest parts.
> > > >
> > > > We had this with tabouli, orzo-feta salad, marinated artichoke hearts,
> > > > and a
> > > > tomato-asparagus-balsamic salad. And a lovely Australian merlot!
> > > Sounds good! I go a different direction with Lamb but that's just me.
> > I do, too. Why re-invent the wheel? Ground fried veal cutlet is fine.
> Ground meat isn't a cutlet. It's a patty.
>
> Veal isn't lamb, either.

Well, I think it is.

On Tuesday, April 20, 2021 at 3:35:58 PM UTC-4, bruce bowser wrote:
> On Monday, April 19, 2021 at 5:09:04 AM UTC-4, Cindy Hamilton wrote:
> > On Monday, April 19, 2021 at 2:55:09 AM UTC-4, bruce bowser wrote:
> > > On Sunday, April 18, 2021 at 7:58:33 PM UTC-4, cshenk wrote:
> > > > US Janet wrote:
> > > >
> > > > > On Sun, 18 Apr 2021 16:25:02 -0400, Dave Smith
> > > > > > wrote:
> > > > >
> > > > > > On 2021-04-18 2:45 p.m., US Janet wrote:
> > > > > >> On Sun, 18 Apr 2021 14:23:01 -0400, Ed Pawlowski >
> > > > > wrote: >> snip
> > > > > > > >
> > > > > >>> Cheap yellow mustard is an old barbecue trick. Coat a brisket or
> > > > > pork >>> shoulder with it and then apply the rub. You don't get the
> > > > > mustard >>> taste but it hold the rub well.
> > > > > >>
> > > > > >> I use that approach often.
> > > > > >
> > > > > > I have used Dijon as a glue for herbed crusts with rack of lamb.
> > > > > >
> > > > > > Prepared mustard is a key ingredient for an old recipe that I used
> > > > > > to use with scallops. Use equal parts of prepared mustard and cream
> > > > > > dip the scallops in it, roll them in bread crumbs and broil them
> > > > > > until the crumbs are browned. It is way to delicious for something
> > > > > > that simple to put together.
> > > > >
> > > > >
> > > > > Is it like this?
> > > > >
> > > > > GRILLED LAMB
> > > > >
> > > > > This was easy and really tasty. I used the Australian lamb that Costco
> > > > > sells
> > > > > which I think is excellent quality.
> > > > >
> > > > > Untie a boned leg of lamb and unroll it. Trim off any excess fat (but
> > > > > leave
> > > > > the thin layer that's on the outside). Rub both sides with the
> > > > > following
> > > > > mixed in a blender or mini-prep:
> > > > >
> > > > > 1 jar Gray Poupon grainy mustard
> > > > > 5 garlic cloves
> > > > > 2-3 TB olive oil
> > > > > 2 TB dried herbs du Provence (I use Penzey's)
> > > > > Salt, black pepper
> > > > >
> > > > > Let sit in the fridge overnight or at least several hours. Grill until
> > > > > medium rare in the thickest parts.
> > > > >
> > > > > We had this with tabouli, orzo-feta salad, marinated artichoke hearts,
> > > > > and a
> > > > > tomato-asparagus-balsamic salad. And a lovely Australian merlot!
> > > > Sounds good! I go a different direction with Lamb but that's just me.
> > > I do, too. Why re-invent the wheel? Ground fried veal cutlet is fine.
> > Ground meat isn't a cutlet. It's a patty.
> >
> > Veal isn't lamb, either.
> Well, I think it is.

Veal is a young cow. Lamb is a young sheep.

If you think cows are sheep, perhaps a refresher on "Old MacDonald" is in order.

Cindy Hamilton

On Tuesday, April 20, 2021 at 3:47:53 PM UTC-4, Cindy Hamilton wrote:
> On Tuesday, April 20, 2021 at 3:35:58 PM UTC-4, bruce bowser wrote:
> > On Monday, April 19, 2021 at 5:09:04 AM UTC-4, Cindy Hamilton wrote:
> > > On Monday, April 19, 2021 at 2:55:09 AM UTC-4, bruce bowser wrote:
> > > > On Sunday, April 18, 2021 at 7:58:33 PM UTC-4, cshenk wrote:
> > > > > US Janet wrote:
> > > > >
> > > > > > On Sun, 18 Apr 2021 16:25:02 -0400, Dave Smith
> > > > > > > wrote:
> > > > > >
> > > > > > > On 2021-04-18 2:45 p.m., US Janet wrote:
> > > > > > >> On Sun, 18 Apr 2021 14:23:01 -0400, Ed Pawlowski >
> > > > > > wrote: >> snip
> > > > > > > > >
> > > > > > >>> Cheap yellow mustard is an old barbecue trick. Coat a brisket or
> > > > > > pork >>> shoulder with it and then apply the rub. You don't get the
> > > > > > mustard >>> taste but it hold the rub well.
> > > > > > >>
> > > > > > >> I use that approach often.
> > > > > > >
> > > > > > > I have used Dijon as a glue for herbed crusts with rack of lamb.
> > > > > > >
> > > > > > > Prepared mustard is a key ingredient for an old recipe that I used
> > > > > > > to use with scallops. Use equal parts of prepared mustard and cream
> > > > > > > dip the scallops in it, roll them in bread crumbs and broil them
> > > > > > > until the crumbs are browned. It is way to delicious for something
> > > > > > > that simple to put together.
> > > > > >
> > > > > >
> > > > > > Is it like this?
> > > > > >
> > > > > > GRILLED LAMB
> > > > > >
> > > > > > This was easy and really tasty. I used the Australian lamb that Costco
> > > > > > sells
> > > > > > which I think is excellent quality.
> > > > > >
> > > > > > Untie a boned leg of lamb and unroll it. Trim off any excess fat (but
> > > > > > leave
> > > > > > the thin layer that's on the outside). Rub both sides with the
> > > > > > following
> > > > > > mixed in a blender or mini-prep:
> > > > > >
> > > > > > 1 jar Gray Poupon grainy mustard
> > > > > > 5 garlic cloves
> > > > > > 2-3 TB olive oil
> > > > > > 2 TB dried herbs du Provence (I use Penzey's)
> > > > > > Salt, black pepper
> > > > > >
> > > > > > Let sit in the fridge overnight or at least several hours. Grill until
> > > > > > medium rare in the thickest parts.
> > > > > >
> > > > > > We had this with tabouli, orzo-feta salad, marinated artichoke hearts,
> > > > > > and a
> > > > > > tomato-asparagus-balsamic salad. And a lovely Australian merlot!
> > > > > Sounds good! I go a different direction with Lamb but that's just me.
> > > > I do, too. Why re-invent the wheel? Ground fried veal cutlet is fine.
> > > Ground meat isn't a cutlet. It's a patty.
> > >
> > > Veal isn't lamb, either.
> > Well, I think it is.
> Veal is a young cow. Lamb is a young sheep.

I haven't noticed a taste difference between the two, so why should I care? Huh, tell me that?

On Tuesday, April 20, 2021 at 3:47:53 PM UTC-4, Cindy Hamilton wrote:
> On Tuesday, April 20, 2021 at 3:35:58 PM UTC-4, bruce bowser wrote:
> > On Monday, April 19, 2021 at 5:09:04 AM UTC-4, Cindy Hamilton wrote:
> > > On Monday, April 19, 2021 at 2:55:09 AM UTC-4, bruce bowser wrote:
> > > > On Sunday, April 18, 2021 at 7:58:33 PM UTC-4, cshenk wrote:
> > > > > US Janet wrote:
> > > > >
> > > > > > On Sun, 18 Apr 2021 16:25:02 -0400, Dave Smith
> > > > > > > wrote:
> > > > > >
> > > > > > > On 2021-04-18 2:45 p.m., US Janet wrote:
> > > > > > >> On Sun, 18 Apr 2021 14:23:01 -0400, Ed Pawlowski >
> > > > > > wrote: >> snip
> > > > > > > > >
> > > > > > >>> Cheap yellow mustard is an old barbecue trick. Coat a brisket or
> > > > > > pork >>> shoulder with it and then apply the rub. You don't get the
> > > > > > mustard >>> taste but it hold the rub well.
> > > > > > >>
> > > > > > >> I use that approach often.
> > > > > > >
> > > > > > > I have used Dijon as a glue for herbed crusts with rack of lamb.
> > > > > > >
> > > > > > > Prepared mustard is a key ingredient for an old recipe that I used
> > > > > > > to use with scallops. Use equal parts of prepared mustard and cream
> > > > > > > dip the scallops in it, roll them in bread crumbs and broil them
> > > > > > > until the crumbs are browned. It is way to delicious for something
> > > > > > > that simple to put together.
> > > > > >
> > > > > >
> > > > > > Is it like this?
> > > > > >
> > > > > > GRILLED LAMB
> > > > > >
> > > > > > This was easy and really tasty. I used the Australian lamb that Costco
> > > > > > sells
> > > > > > which I think is excellent quality.
> > > > > >
> > > > > > Untie a boned leg of lamb and unroll it. Trim off any excess fat (but
> > > > > > leave
> > > > > > the thin layer that's on the outside). Rub both sides with the
> > > > > > following
> > > > > > mixed in a blender or mini-prep:
> > > > > >
> > > > > > 1 jar Gray Poupon grainy mustard
> > > > > > 5 garlic cloves
> > > > > > 2-3 TB olive oil
> > > > > > 2 TB dried herbs du Provence (I use Penzey's)
> > > > > > Salt, black pepper
> > > > > >
> > > > > > Let sit in the fridge overnight or at least several hours. Grill until
> > > > > > medium rare in the thickest parts.
> > > > > >
> > > > > > We had this with tabouli, orzo-feta salad, marinated artichoke hearts,
> > > > > > and a
> > > > > > tomato-asparagus-balsamic salad. And a lovely Australian merlot!
> > > > > Sounds good! I go a different direction with Lamb but that's just me.
> > > > I do, too. Why re-invent the wheel? Ground fried veal cutlet is fine.
> > > Ground meat isn't a cutlet. It's a patty.
> > >
> > > Veal isn't lamb, either.
> > Well, I think it is.
> Veal is a young cow. Lamb is a young sheep.
>
> If you think cows are sheep, perhaps a refresher on "Old MacDonald" is in order.

And if you absolutely positively must know cutting ground fried veal *does* make it a cutlet.

On Tuesday, April 20, 2021 at 4:13:44 PM UTC-4, bruce bowser wrote:
> On Tuesday, April 20, 2021 at 3:47:53 PM UTC-4, Cindy Hamilton wrote:
> > On Tuesday, April 20, 2021 at 3:35:58 PM UTC-4, bruce bowser wrote:
> > > On Monday, April 19, 2021 at 5:09:04 AM UTC-4, Cindy Hamilton wrote:
> > > > On Monday, April 19, 2021 at 2:55:09 AM UTC-4, bruce bowser wrote:
> > > > > On Sunday, April 18, 2021 at 7:58:33 PM UTC-4, cshenk wrote:
> > > > > > US Janet wrote:
> > > > > >
> > > > > > > On Sun, 18 Apr 2021 16:25:02 -0400, Dave Smith
> > > > > > > > wrote:
> > > > > > >
> > > > > > > > On 2021-04-18 2:45 p.m., US Janet wrote:
> > > > > > > >> On Sun, 18 Apr 2021 14:23:01 -0400, Ed Pawlowski >
> > > > > > > wrote: >> snip
> > > > > > > > > >
> > > > > > > >>> Cheap yellow mustard is an old barbecue trick. Coat a brisket or
> > > > > > > pork >>> shoulder with it and then apply the rub. You don't get the
> > > > > > > mustard >>> taste but it hold the rub well.
> > > > > > > >>
> > > > > > > >> I use that approach often.
> > > > > > > >
> > > > > > > > I have used Dijon as a glue for herbed crusts with rack of lamb.
> > > > > > > >
> > > > > > > > Prepared mustard is a key ingredient for an old recipe that I used
> > > > > > > > to use with scallops. Use equal parts of prepared mustard and cream
> > > > > > > > dip the scallops in it, roll them in bread crumbs and broil them
> > > > > > > > until the crumbs are browned. It is way to delicious for something
> > > > > > > > that simple to put together.
> > > > > > >
> > > > > > >
> > > > > > > Is it like this?
> > > > > > >
> > > > > > > GRILLED LAMB
> > > > > > >
> > > > > > > This was easy and really tasty. I used the Australian lamb that Costco
> > > > > > > sells
> > > > > > > which I think is excellent quality.
> > > > > > >
> > > > > > > Untie a boned leg of lamb and unroll it. Trim off any excess fat (but
> > > > > > > leave
> > > > > > > the thin layer that's on the outside). Rub both sides with the
> > > > > > > following
> > > > > > > mixed in a blender or mini-prep:
> > > > > > >
> > > > > > > 1 jar Gray Poupon grainy mustard
> > > > > > > 5 garlic cloves
> > > > > > > 2-3 TB olive oil
> > > > > > > 2 TB dried herbs du Provence (I use Penzey's)
> > > > > > > Salt, black pepper
> > > > > > >
> > > > > > > Let sit in the fridge overnight or at least several hours. Grill until
> > > > > > > medium rare in the thickest parts.
> > > > > > >
> > > > > > > We had this with tabouli, orzo-feta salad, marinated artichoke hearts,
> > > > > > > and a
> > > > > > > tomato-asparagus-balsamic salad. And a lovely Australian merlot!
> > > > > > Sounds good! I go a different direction with Lamb but that's just me.
> > > > > I do, too. Why re-invent the wheel? Ground fried veal cutlet is fine.
> > > > Ground meat isn't a cutlet. It's a patty.
> > > >
> > > > Veal isn't lamb, either.
> > > Well, I think it is.
> > Veal is a young cow. Lamb is a young sheep.
> I haven't noticed a taste difference between the two, so why should I care? Huh, tell me that?

Given that both lamb and veal are fairly expensive, I'm surprised you know what
either one tastes like.

Cindy Hamilton

On 4/19/2021 12:45 PM, US Janet wrote:
> On Mon, 19 Apr 2021 02:09:00 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Monday, April 19, 2021 at 2:55:09 AM UTC-4, bruce bowser wrote:
>>> On Sunday, April 18, 2021 at 7:58:33 PM UTC-4, cshenk wrote:
>>>> US Janet wrote:
>>>>
>>>>> On Sun, 18 Apr 2021 16:25:02 -0400, Dave Smith
>>>>> > wrote:
>>>>>
>>>>>> On 2021-04-18 2:45 p.m., US Janet wrote:
>>>>>>> On Sun, 18 Apr 2021 14:23:01 -0400, Ed Pawlowski >
>>>>> wrote: >> snip
>>>>>>>>
>>>>>>>> Cheap yellow mustard is an old barbecue trick. Coat a brisket or
>>>>> pork >>> shoulder with it and then apply the rub. You don't get the
>>>>> mustard >>> taste but it hold the rub well.
>>>>>>>
>>>>>>> I use that approach often.
>>>>>>
>>>>>> I have used Dijon as a glue for herbed crusts with rack of lamb.
>>>>>>
>>>>>> Prepared mustard is a key ingredient for an old recipe that I used
>>>>>> to use with scallops. Use equal parts of prepared mustard and cream
>>>>>> dip the scallops in it, roll them in bread crumbs and broil them
>>>>>> until the crumbs are browned. It is way to delicious for something
>>>>>> that simple to put together.
>>>>>
>>>>>
>>>>> Is it like this?
>>>>>
>>>>> GRILLED LAMB
>>>>>
>>>>> This was easy and really tasty. I used the Australian lamb that Costco
>>>>> sells
>>>>> which I think is excellent quality.
>>>>>
>>>>> Untie a boned leg of lamb and unroll it. Trim off any excess fat (but
>>>>> leave
>>>>> the thin layer that's on the outside). Rub both sides with the
>>>>> following
>>>>> mixed in a blender or mini-prep:
>>>>>
>>>>> 1 jar Gray Poupon grainy mustard
>>>>> 5 garlic cloves
>>>>> 2-3 TB olive oil
>>>>> 2 TB dried herbs du Provence (I use Penzey's)
>>>>> Salt, black pepper
>>>>>
>>>>> Let sit in the fridge overnight or at least several hours. Grill until
>>>>> medium rare in the thickest parts.
>>>>>
>>>>> We had this with tabouli, orzo-feta salad, marinated artichoke hearts,
>>>>> and a
>>>>> tomato-asparagus-balsamic salad. And a lovely Australian merlot!
>>>> Sounds good! I go a different direction with Lamb but that's just me.
>
>>> I do, too. Why re-invent the wheel? Ground fried veal cutlet is fine.
>>
>> Ground meat isn't a cutlet. It's a patty.
>>
>> Veal isn't lamb, either.
>>
>> Cindy Hamilton
>
> Poor trimming again by folks that don't read the content of a thread.
> I credited a former member of this group (Peter Aiken) for this
> recipe. The recipe was in response to a conversation upstream.
> Janet US
>
Yes, I mentioned using Dijon mustard with crumbs on pork tenderloin.

Jill