As many of my readers know, in order to have boneless pork chops of a thickness I want I buy pork loin roasts and cut my own.
Roasts here are always tied tightly to be perfectly oval, and often have a layer of thin fat wrapped around them (like bacon, but with no lean).
I always look at both exposed … Continue reading.....
I hate new stuff.
Actually, I love new stuff if I initiate it
I very much hate new stuff that is thrust upon me.
More about that later…. First – the pork.
I have become so accustomed to pork tenderloins weighing around 14oz (420gr) that it never occurred to me that the pork from our new butcher might be different. … Continue reading.....
I bought a beef roast here, a long time ago.
Or, I should say, I thought I was buying a beef roast.
The label said that it was beef for roasting so I assumed it was a beef roast.
Note the key word in that sentence – ‘assumed’.
It was actually about two dozen beef short ribs all tied together … Continue reading.....
Pork tenderloin is our favorite cut of pork, particulatrly to cook on the grill.
Mon mari (the grill expert) likes using a thin marinade to baste meat as it cooks – he says it keeps the meat moist and doesn't burn like a thicker sauce might.
The pork is marinated first, then basted as it cooks, but remember to stop … Continue reading.....