Text 34829, 79 rader
Skriven 2016-01-04 10:01:30 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: aged 763
====================
> Then go find an OS that will do what you want it to do and that has no 
> imagined defects.

They're real enough and have been discussed by
others than myself.

>  ML> It's more a better search engine that I need.
> If you find one let us all in on it, OK?

I've been trying out a few, and two seem to be working
out pretty well, both with really lame names - Astro 
Grep and Agent Ransack. I slightly prefer the latter.

Speaking of lame names, I was looking for a performance
of the Tchaikovsky Trio and found this -

Triple Pork
categories: main
servings: 6

1 Red Bell Pepper
1 sm Onion (Yellow or Vidalia)
3 Cloves Garlic
1 lg bn Chopped Dill
2 Pork Loins, butterflied (2 lb each)
8 Strips Proscuitto
Grated Parmesan Cheese
Bacon
2 ears Corn (husks on)
1 Apple
1 sm Cucumber
1 sm bag English Peas
Milk

Preheat oven to 425F.
 
Dice red bell pepper and onion; mince garlic: combine with
Saute on high heat for 3 min. Add the garlic and cook until 
fragrant. Remove from heat.

Cover one side of each pork loin with 2 strips of 
prosciutto, sprinkle with parmesan, and then add half of 
the sauteed aromatics mixture.

Add more cheese on top of the sauteed mixture and then 
top with 2 strips of prosciutto.

Roll the pork loins carefully.

Wrap bacon strips around the rolled pork loins like an ace 
bandage (overlapping) - use baker's twine to make sure the 
bacon stays adherent.

After browning the bacon on all sides on a saucepan, put in 
an oven at 425F until the internal temperature reaches 145F 
(make sure this is in the thickest part of the loin!)

Roast whole corn in husks alongside the pork until tender.

Julienne apple and cucumber. Keep the apple in water until 
you use it so it doesn't oxidize.

Take the pork loins out once the internal temperature reaches 
145F and rest for 15 min before slicing.

Assemble the dish. First, make the purees by placing English 
peas in a food processor and adding a little milk until it 
becomes smooth. Strain the mixture and season to taste. Do 
the same for the roasted corn. Take a big spoonful of the 
pea puree and place in one corner of the plate. Use the 
back of the spoon to smear the puree across the plate 
diagonally. Do the same with the corn puree perpendicularly 
to the pea puree. Add 5 pieces of cut pork tenderloin 
(1/2 to 3/4" thick) on top of the purees and arrange the 
apple/cucumber as desired. Enjoy!

Source: Colin Beckwitt (amended slightly)
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