Text 24811, 69 rader
Skriven 2012-05-14 22:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Flesh & Bones
=====================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> weekends / time for projects

 DD> cooking for just me is (mostly) a PITA.

I still enjoy it, along with learning new stuff and improving my
skills. My presentation skills lag behind my cooking skills; I'd
like to take a course on plating and arrangement plus another one on
cake decorating someday.

 DD> It's a lot easier and more fun when there is someone else to
 DD> show off for.

That's true. I have Roslind to please. But even when she's away as
she is for two weeks out of four I like to eat well. (She has agreed
to double her time in Kugluktuk until the case backlog is cleared
up. As an incentive they have purchased a small furnished house for
her to live in rent free so she doesn't have to stay at that nasty
little hotel. And she can put excess baggage charges and groceries
on her expense account, which both keeps her out of that lame
restaurant and saves them a ton of money when she submits her
expenses. She plans to fill two large Rubbermaid containers with
fresh produce, baked goods and good coffee at the Yellowknife Co-Op
the morning of her flight. She can then barter some of it off for
local fish and game. A nice head of lettuce is worth a five pound
arctic char; a gallon of milk will get her a muskox tenderloin!)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tenderloin Perfection
 Categories: Main dish, American, Regional, Pork, Marinades
      Yield: 4 Servings
 
      2    Pork tenderloins
    1/4 c  Light soy sauce
      1 tb Catsup
    1/4 ts Garlic powder
      3 tb Toasted sesame seeds
           Chinese hot mustard
 
  In small bowl, combine the soy sauce, catsup and garlic powder.
  Place tenderloin in a plastic bag set in a shallow dish; pour soy
  sauce mixture over meat.  Turn meat to coat all sides. Close bag
  and marinate meat in the refrigerator for 24 hours, turning meat
  occasionally. Drain meat, discarding marinade.  Place tenderloin
  on a rack in a shallow roasting pan. Insert a meat thermometer.
  Roast, uncovered, in a 325F oven for 45-60 minutes or till
  thermometer registers 160F. Sprinkle sesame seed on a piece of
  foil.  Carefully roll meat in sesame seed. Cut into thin slices.
  Serve with mustard.
  
  Recipe by: Midwest Living, December 1996
  
  From: Nancy Pallotta To: Eat-L
 
MMMMM


Cheers

YK Jim


... Just got a new car for my wife ... Great trade

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