Snails - Response on Threads Part 8

[AttyPops]

Happy Birthday, Dale

 

[SilverBear]

Weird Tenderloin or loin? Sounds like you’re talking about loins.

OK... yes... probably "LOIN". Whatever comes in a
LONG and THICK piece OF MEAT. Which takes up a
good chunk of space in the fridge until I hack it up.

No way am I making 9 or 10 pounds of it all at once.
It gets cut up into dinner-sized portions.

But whatever I do to it, it comes out DRY and no taste.
And I do mean DRY. Unless that's the way it SHOULD be.

Anyway... tonight's is prepared and ready for the oven.

 

[SilverBear]

tenderloins are usually around a pound each. i get them in a package with 2

OK... we are most likely speaking of different cuts.

I do not do the main shopping.

I'd be ecstatic if he just brought home smoked chops.
I love them. Ham-like flavor.

Then going back to childhood: With buttered spinach egg
noodles and sauteed onion-and-peas over the top.

 

[tiburonfirst]

But whatever I do to it, it comes out DRY and no taste.
And I do mean DRY. Unless that's the way it SHOULD be.

well, maybe this cut is not meant for the oven braising might be the way to go

 

[AttyPops]

OK... yes... probably "LOIN". Whatever comes in a
LONG and THICK piece OF MEAT. Which takes up a
good chunk of space in the fridge until I hack it up.

No way am I making 9 or 10 pounds of it all at once.
It gets cut up into dinner-sized portions.

But whatever I do to it, it comes out DRY and no taste.
And I do mean DRY. Unless that's the way it SHOULD be.

Anyway... tonight's is prepared and ready for the oven.

There's large ones and small ones.

But you know those "center cut loin chops" you get at the grocery? You can butterfly cut them too.
Anyway, those are loin. So you'd take your loin, cut it into 4 inch slices and butterfly those into 2 inch thick chops. Then the trick to keeping them moist is to brine them in a salt & water + whatever flavorings. Dry them well, coat and fry with optional baking to finish. Do like Dale said and use a thermometer to check doneness.

 

[tiburonfirst]

this recipe promises a moist loin
Perfectly Moist Pork Loin

 

[daleron]

OK... yes... probably "LOIN". Whatever comes in a
LONG and THICK piece OF MEAT. Which takes up a
good chunk of space in the fridge until I hack it up.

No way am I making 9 or 10 pounds of it all at once.
It gets cut up into dinner-sized portions.

But whatever I do to it, it comes out DRY and no taste.
And I do mean DRY. Unless that's the way it SHOULD be.

Anyway... tonight's is prepared and ready for the oven.

Yep big difference between loin and tenderloin. It does tend to be dry but doesn’t have to be tasteless. Or you can try Tibs suggestions

Happy Birthday, Dale

‘Thank you Atty

 

[SilverBear]

There's large ones and small ones.

But you know those "center cut loin chops" you get at the grocery? You can butterfly cut them too.
Anyway, those are loin. So you'd take your loin, cut it into 4 inch slices and butterfly those into 2 inch thick chops. Then the trick to keeping them moist is to brine them in a salt & water + whatever flavorings. Dry them well, coat and fry with optional baking to finish. Do like Dale said and use a thermometer to check doneness.

this recipe promises a moist loin
Perfectly Moist Pork Loin

Thank you, both. I'll try anything to keep things in a variety.
I, myself, hate having repeats. No excuse for it. And I'm
"home all day", right?

 

[tiburonfirst]

I'll try anything to keep things in a variety.

it's a struggle for sure, even for shrimp lovers!

 

[SilverBear]

it's a struggle for sure, even for shrimp lovers!

Shrimp have an incredible number of possibilities.

The "big secret" ( , LOL, SECRET) is do NOT
overcook them. Raw ones take minutes. Pre-
cooked ones are a simple warm-up.

I shrimp!

 

[FranC]

Kielbasa, pasta, veggies

 

[tiburonfirst]

hiya, frannie! i was wondering where you were

 

[FranC]

hiya, frannie! i was wondering where you were

Was reading.

 

[tiburonfirst]

Was reading.

that's what i'm aiming for now
goodnight and sweet dreams to all!

 

[daleron]

Good night Tibs

 

[FranC]

Sweet dreams, tib

 

[AttyPops]

Goodnight snails.

 

[SilverBear]

Not playing The Dinner Game, but...

• Roll in (basil and oregano) olive oil
• Roll in flour
• Roll in egg
• Roll in a mix of all kinds of seasonings 'n stuff
• Place on heavy-duty foil
• Put pats and pats and pats of salted butter on top
• Seal up foil
• Bake at 350 for 35-40 minutes (about 2-pound slab)

It turned out WONDERFULLY!!!

I had some herb-infused olive oil, so used that.

The "all kinds of seasonings" included garlic powder, fresh
ground black pepper, a couple tablespoons of bread crumbs,
chili, cayenne and 3 pressed garlic cloves. Yeah... heavy on
the garlic.

I think the thing was it was all SEALED and no juices escaped.

 

[daleron]

That’s great Bear

Good night Atty, Bear and Fran ... snails

 

[FranC]

Good night, Atty, dale and Bear