I sliced up some pork sirloin into somewhat thick slices, browned them
in a skillet and then threw them in the crock *very* early this AM
(like 3AM), with some fresh thyme, rosemary, garlic and black pepper.
prinkled a little A1 sauce and a tad of Sriracha on them, turned the
crock on high and let it go (no liquid), then scurried off to bed.
This AM I awoke at 8:00 to the most awesome aroma - rich, meaty and
spicy. Ate a big hunk with some crusty Italian bread, a couple
jalapeno-stuffed olives and a a little brie. The meat was tender,
moist and absolutley delicious. (Total cooking time approx 6 hours)

Ahhh - the good life!

-L.

-L., after taking an infinite amount of time, finally, on 22 Aug 2006,
typed out:

> I sliced up some pork sirloin into somewhat thick slices, browned them
> in a skillet and then threw them in the crock *very* early this AM
> (like 3AM), with some fresh thyme, rosemary, garlic and black pepper.
> prinkled a little A1 sauce and a tad of Sriracha on them, turned the
> crock on high and let it go (no liquid), then scurried off to bed.
> This AM I awoke at 8:00 to the most awesome aroma - rich, meaty and
> spicy. Ate a big hunk with some crusty Italian bread, a couple
> jalapeno-stuffed olives and a a little brie. The meat was tender,
> moist and absolutley delicious. (Total cooking time approx 6 hours)
>
> Ahhh - the good life!
>
> -L.


-L.,

Congrats! Sounds delicious.

Do you think you could have skipped the skillet browning step?

Pork sirloin? Is that the loin or the tenderloin?

The other stuff sounds fine as well!

I had musgovian pork tenderloin with homemade spaetzle and asparagus
tonight.

Yay for us!

All the best,

Andy

Where are my manners?!?

http://www.tinypic.com/25a51ev.jpg

Andy

"Andy" <q> wrote in message ...
> Where are my manners?!?
>
> http://www.tinypic.com/25a51ev.jpg
>

What is spaetzle?

cybercat, after taking an infinite amount of time, finally, on 22 Aug
2006, typed out:

>
> "Andy" <q> wrote in message ...
>> Where are my manners?!?
>>
>> http://www.tinypic.com/25a51ev.jpg
>>
>
> What is spaetzle?


cybercat,

It's a German noodle pasta. I use this recipe:

http://pasta.allrecipes.com/az/Germa...zelDmplngs.asp

I add 1 teaspoon of tumeric to get the golden color and the mild flavor
it adds.

Andy

On Tue, 22 Aug 2006 17:36:50 -0500, Andy <q> wrote:

>Where are my manners?!?
>
>http://www.tinypic.com/25a51ev.jpg

The pork and asparagus look great. What's the golden stuff?

Damsel in dis Dress, after taking an infinite amount of time, finally, on
22 Aug 2006, typed out:

> On Tue, 22 Aug 2006 17:36:50 -0500, Andy <q> wrote:
>
>>Where are my manners?!?
>>
>>http://www.tinypic.com/25a51ev.jpg
>
> The pork and asparagus look great. What's the golden stuff?


It's spaetzle!

Wayne????? THWACK this broad! I don't have the nerve!

Andy

On Tue, 22 Aug 2006 18:19:21 -0500, Andy <q> wrote:

>Damsel in dis Dress, after taking an infinite amount of time, finally, on
>22 Aug 2006, typed out:
>
>> On Tue, 22 Aug 2006 17:36:50 -0500, Andy <q> wrote:
>>
>>>Where are my manners?!?
>>>
>>>http://www.tinypic.com/25a51ev.jpg
>>
>> The pork and asparagus look great. What's the golden stuff?
>
>It's spaetzle!
>
>Wayne????? THWACK this broad! I don't have the nerve!

Hey, I'm a spaaetzle virgin! That's not a thwackable offense. I
don't think Wayne has a canoe paddle anyway. In Phoenix? No, I don't
think he does.

Carol

Andy wrote:
>
> Congrats! Sounds delicious.
>
> Do you think you could have skipped the skillet browning step?

No. Browning first caramelizes the meat and gives it that deep, meaty
taste and more appetizing appearance. It makes for a much better
finished product, IMO, and I brown everything I do in the crockpot -
even whole chicken.

>
> Pork sirloin? Is that the loin or the tenderloin?

I think it's the loin although I am not sure - I think it's like a beef
sirloin. Definitely not the tenderloin.

>
> The other stuff sounds fine as well!

It's also good if you caramelize some onions and throw them in the mix.
'
>
> I had musgovian pork tenderloin with homemade spaetzle and asparagus
> tonight.
>
> Yay for us!

LOL...lovely photo! I am a spaetzle virgin too - sounds yummy!

-L.

Damsel in dis Dress wrote:
> On Tue, 22 Aug 2006 18:19:21 -0500, Andy <q> wrote:
> >
> >It's spaetzle!
> >
> >Wayne????? THWACK this broad! I don't have the nerve!
>
> Hey, I'm a spaaetzle virgin! That's not a thwackable offense. I
> don't think Wayne has a canoe paddle anyway. In Phoenix? No, I don't
> think he does.
>

Canoe paddle????? When did you upgrade from a wooden spoon? Bigger is
not better, unless you're talking about a commercial grade THWACK.

On 22 Aug 2006 19:02:34 -0700, "sf" > wrote:

>Damsel in dis Dress wrote:
>> On Tue, 22 Aug 2006 18:19:21 -0500, Andy <q> wrote:
>> >
>> >It's spaetzle!
>> >
>> >Wayne????? THWACK this broad! I don't have the nerve!
>>
>> Hey, I'm a spaaetzle virgin! That's not a thwackable offense. I
>> don't think Wayne has a canoe paddle anyway. In Phoenix? No, I don't
>> think he does.
>>
>
>Canoe paddle????? When did you upgrade from a wooden spoon? Bigger is
>not better, unless you're talking about a commercial grade THWACK.
>
>

What? You think I'm some kind of amateur? WELL!

Carol

Andy wrote:
> >
>
> I add 1 teaspoon of tumeric to get the golden color and the mild flavor
> it adds.
>
> Andy

Nice pic Andy, I'm sure it was delish! Wherever did you get the
inspiration to add turmeric to the spaetzle? When I first looked at
the picture I wondered what the heck it was because it was so golden
yellow. Very pretty! My MIL has made them a few times (with her
god-awful sauerbraten which we all hate) but I never have.

Sandy

"-L." > wrote in message
ups.com...
>
> Andy wrote:
> >
> > Congrats! Sounds delicious.
> >
> > Do you think you could have skipped the skillet browning step?
>
> No. Browning first caramelizes the meat and gives it that deep, meaty
> taste and more appetizing appearance. It makes for a much better
> finished product, IMO, and I brown everything I do in the crockpot -
> even whole chicken.

I'm with you, but especially with pork and beef. I just made a huge pot
of beef stew, four pounds of chuck with the fat and other connective
stuff trimmed after browning, 2 lbs of carrots and 3 huge potatoes.
The browning is key to crockpot cooking, more for flavor than for
looks but for both!



--
Posted via a free Usenet account from http://www.teranews.com

Sandy, after taking an infinite amount of time, finally, on 22 Aug 2006,
typed out:

>
> Andy wrote:
>> >
>>
>> I add 1 teaspoon of tumeric to get the golden color and the mild
flavor
>> it adds.
>>
>> Andy
>
> Nice pic Andy, I'm sure it was delish! Wherever did you get the
> inspiration to add turmeric to the spaetzle? When I first looked at
> the picture I wondered what the heck it was because it was so golden
> yellow. Very pretty! My MIL has made them a few times (with her
> god-awful sauerbraten which we all hate) but I never have.
>
> Sandy


Sandy

My bestest favorite dish, Thai chicken satay calls for turmeric which
imparts that golden color. I've carried that into my pastas that don't
get the tomato, rather the pesto treatment. Pasta looks so blase,
otherwise.

All the best,

Andy