Text 28184, 81 rader
Skriven 2012-08-14 08:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: tastes and wants 106
============================
 ML> What's the product whose motto is "once tasted, always
 ML> wanted"? I recall the food itself didn't merit quite
 ML> that level of enthusiasm. But cumin, I think the slogan
 ML> would ring true.
 DD> A Google yields no joy

I get frustrated with the 21st century take on information -
"pictures or it didn't happen" and its corollary "Google or
it didn't happen." As such as we who have a preinstalled
memory drop off the face of the planet, lots of history
just kind of goes poof, which distresses me, though we
should help out by writing stuff.

I sometimes wish that every cameraphone in the universe
exploded right now; I'd lose half of my friends, but it
would be a relatively cheap price to pay.

 DD> Also a Filipino company entry
 DD> that dates from 2010 (Pigletto Lechon Company Once tasted Always
 DD> wanted!)

Good name, but how I wish it had been called Pig-o-letto!

 and a bunch of adverts from Asian hookers
 DD> (www.dateinasia.com/iwasborn2makeuhappy). 
 DD> I tend to favour the chocolate - but, I dunno.

There may come a day when I have to rely on hookers or
chocolate - I hope I don't live to see it, though.

 DD> Title: Liver Sauce (Sarsang Lechon)

There was a sort of huh factor here, until I realized
(without the aid of Tagalog Glen) the significance of
the Philippine name, which is

 DD> Serve with roast pork or beef.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Roast Pork Loin
 Categories: Pork/ham
      Yield: 8 servings

      1 tb Salt                              (about 6-to-7 lbs and
           Freshly ground pepper              containing 11-or-12 chops)
     to taste                          1 md Onion
      1 tb Fresh thyme leaves; -=OR=-         peeled and roughly chopped
      1 ts -Dried thyme                        2    Celery stalks
      1 tb Finely minced garlic               roughly sliced
      3 tb Olive oil                           2 tb Flour
      1 ts Ground coriander                    2 c  All-purpose broth
      1    Pork loin, with rib bones         OR low-sodium chicken broth
     chine bone removed,               1 c  Southern Comfort

  COMBINE SALT, PEPPER, THYME, garlic and oil in a blender or small food
  processor and blend to a paste-like consistency. Scrape into a small bowl.
  Place pork on a work surface, rub the surface with all the herb paste and
  place the loin in the refrigerator for 2 hours or up to 8 hours. Preheat
  oven to 400F. Place the pork in the oven on a rack in a roasting pan and
  immediately reduce heat to 350F. Roast for 2 hours. After 1 hour add the
  onions and celery. As the roast cooks, remove any excess fat with a basting
  bulb. The pork juices should run barely pink and the roast will continue to
  cook while it "rests." A meat thermometer should read 165F-to-170F in the
  thickest part of the roast. Remove the roasting pan from the oven and
  increase the heat to 425F. Remove the roast to a plate to rest for 30
  minutes before carving. Add the flour to the vegetables in the roasting
  pan, mix and replace in the oven for 15 minutes. Transfer the roasting pan
  to the stovetop, place over medium heat and add the broth, Southern Comfort
  and any juices that have escaped from the pork. Cook, stirring, until the
  gravy thickens. To serve, cut the loin into individual chops and arrange on
  a serving platter. Strain the gravy through a sieve or strainer into a
  sauceboat and serve on the side.

  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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