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Roast Pork Tenderloin with Apples; yet another wee rant — 15 Comments

  1. Yes, I agree…I really just want the recipe. Of course we both know the basics on how to cook and bake so all those photos must be for those who don’t or for international use so you don’t have to read?

  2. I use Allrecipies.com. I get a photo of the dish/cake/what-have-you, and the instructions. I hate, hate, hate having to scroll through a life story to get to the recipe, especially since I’ve been cooking long before most of these women were even a thought! Rarely will I watch a video of something I’ve not made before and I can’t think of an example right now of that even, but if I need to, it’s watching someone who is an actual chef.

    This dish looks excellent! I love pork. You do know that you could buy a half sheet pan or quarter sheet pan that would fit in a tiny oven… 😉

    • have never watched a cooking video – and if I ever needed to it would also be a professional. I’ve watched the occasional knitting video if I can’t figure out the instructions (I’m not an experienced knitter) and usually they are 10 minute videos with 10 seconds of actual information…. The rest is fill. Hate that, too. lol Remember I live in France….. Half sheet pan? Right lol

    • I have never watched a cooking video – and if I ever needed to it would also be a professional. I’ve watched the occasional knitting video if I can’t figure out the instructions (I’m not an experienced knitter) and usually they are 10 minute videos with 10 seconds of actual information…. The rest is fill. Hate that, too. lol Remember I live in France….. Half sheet pan? Right lol

  3. The pork tenderloin looks delicious. I have been adding celeriac to the veg mix I do with pork roasts since moving to France. It is one of the vegetables we have discovered since being here.
    I second your comments re photos with recipes. I don’t have the patience to scroll through them to get the information I want. The last cake I made was a Romanian Apple Cake using apples and walnuts from our trees but I reduced the sugar after the first attempt. I have never thought of putting apple and coffee together.

    • We no longer get walnuts from our trees. They have been infected with black fly, and, after looking into the treatment, I decided I could buy way more walnuts than we eat / use for the cost of treating our trees.
      I also like celeriac, and don’t buy it as often as I should, So much easier to find than decent stalks of celery lol
      Romanian Apple Cake – must google… and ask my Romanian friend.

  4. Funny about the sheet pans. As I was reading this, I was wondering what the French use for macarons.

    Pinterest has a lot of apple cake recipes. Here’s one of them . . . http://joansfoodwanderings.blogspot.com/2011/12/its-beginning-to-look-lot-like.html#more

    and I’ve made this apple galette . . . http://www.unusuallylovely.com/home/recipe-apple-galette?utm_source=Buns+In+My+Oven&utm_campaign=1285bcf998-RSS_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_4f89f95780-1285bcf998-47868337

    Hope this helps.

    • There are a lot of small, specialty baking things available, and silicone pads…. but, as I said, most are small, because ovens are small.
      I’ve made a similar apple galette, but using puff pastry. Thanks for the links, but, as with most other ones I’ve seen, they are small – 8″ which would be perfect for the two of us (with leftovers) are not big enough for my book club. I think I have found one that I can modify to be big enough. We shall see.lol

  5. Hi! I’ve been reading some blogs again, mainly for cooking inspiration, and put yours on a NEW list. I used this recipe for Sunday lunch. Of course I changed innumerable things because that’s the way I cook — I hacked the filet mignon in 100g pièces, didn’t include potatoes, and simmered it all on the stovetop. Oh yes, for liquid I added a little beer. It was delicious! Hope you are well!

    • I have always considered recipes inspiration, not mandates…. Beer. I like that. Kind of Alsatian….
      Have you started blogging again? There are still a few of us left from the early days but more and more are drifting away. Thanks for stopping by again. BTW, I loved your photos of the snow. And I loved that we didn’t get it lol

  6. Ha! Yes it is that time of year. Apples.

    I was just looking in the “More with Less Cookbook by Menonite grandmother Doris Longacre. It’s a goldmine and her recipes are terse. Her recipe for Roman Apple Cake (serves 12-16 – big families those Menonites) apart from the list of ingredients contains the instructions: “Preheat oven to 350F, Combine in mixing bowl Beat in Add Mix well. Pour into greased and floured pan. Cover with topping: Combine together Bake 35-40 mins.

    Really – what more does anyone need?

    • It actually reminded one to preheat the oven?
      I was looking through my mother’s recipes for one for my niece the other day. The were all beautifully written in script (my mother prided herself on her handwriting) but were equally terse…. Some lacked instructions completely or were simply reminders. Her recipe for rhubarb wine stated to put the ingredients in a large barrel and ferment until ready.
      Well, of course! What else would you do?
      I have an Amish cookbook that is much the same.

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