Food, glorious food

[abadoozy]

Last night we went out to the newest restaurant in town - a French restaurant, high-end, really the only restaurant of this type within a hundred miles. It was a welcome addition to the local scene when they opened last October, and we’ve been there several times since

Comments

drool bucket

[anonymous]

quimulus the devout here. fetch me up a drool bucket. i'm eating that pork tenderloin as you speak, wondering to myself why this isn't the thanksgiving dish instead of turkey.

diligence and a snout are all that are required to keep roasts (any large piece of meat) from becoming (gasp) dry. Hey, if it gets too dry you can make burritos out of it. The fiery salsa will wet it down plenty.

But that prep... I'm not worthy. Many of the words you speak of are incomprehensible, but my nose and my food animal can grok. Me like.

Pork is irresistable. Some comedian commented on bacon. Look at it in its raw form, and you wouldn't consider eating it. The by-product, a load of grease sufficient to fuel an Army truck all the way from Marquette to Minneapolis... is as toxic as gasoline. "Don't pour that down the sink - it will clog it till the end of time! Don't put it in the garbage. When hot, it will burn through to the earth's core. Cold, it will stink for at least 18 months." You have to put it in a special can, handle it with tongs, and dispose of it at a place more secure than Yucca Mountain.

D ain't got anything to complain about... he'd be eating Ramen and enjoying it without the Abadoozy...

Re: drool bucket

[abadoozy]

Dryness in pork primarily comes from overcooking it. I think that the tendency to overcook comes from cooks afraid to serve "raw" meat - a rare steak is acceptable, but rare pork or poultry is not - and fear of trichinosis. Trichinosis is still around, but is a much smaller risk than it used to be back when pigs were fattier beasts.

But I digress. The best thing a cook can have when it comes to cooking meat is a $10 Insta-read thermometer. With one of these babies in your back pocket, meat will always be done to perfection.