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10-27-2007, 10:58 AM
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#11 | |
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Certified Executive Chef
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SAdly, my DW doesn't care for flour based gravy. Taht pork loin looks sooooo good. I may have to try it anyway, but with fresh musrooms on the side, and maybe a pork veloute put over the top. I may have to modify the veloute and use cornstarch as the thickening agent.
Hey! I know. I can make the original with the flour based veloute with one half of the roast, and use the other half for my wife, using a cornstarch slurry to thicken all after the roast is cooked. But both will be coated with flour and browned first. Plus, I'll get to add pepper to mine (Dw can't deal with pepper either). Yum. Thanks for the inspiration. Seeeeeya; Goodweed of the North
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"There is no success outside the home that justifies failure within the home." |
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10-27-2007, 11:29 AM
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#12 | ||
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Sous Chef
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Quote:
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10-28-2007, 07:31 PM
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#13 | |
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Executive Chef
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Ol-blue, we made this tonight and added a few sliced fresh mushrooms we had laying around. FANTASTIC dish - tender and ridiculously easy!
Made a ton of gravy to ladle over Idahoan brand instant mashed potatoes (my current favorite convenience food!) This is a keeper! Lee Last edited by QSis; 10-28-2007 at 08:14 PM. |
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10-28-2007, 07:40 PM
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#14 | |
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Sous Chef
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Lee, That's great. Always nice to hear back about a recipe. I know my husband is still talking about this roast and wanting more. Thanks for taking the time to let me know. Debbie
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10-28-2007, 08:48 PM
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#15 | |
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Banned
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Shopping is done and menu is planned. This is scheduled for tomorrow night in the outdoor DO!! Thanks a million!
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10-28-2007, 08:52 PM
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#16 | ||
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Sous Chef
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Quote:
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10-30-2007, 01:04 AM
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#17 | |
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Sous Chef
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Hard to go wrong with a nice, center cut porkloin!
 
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If we're not supposed to eat animals, then how come they're made out of meat? |
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10-30-2007, 11:46 AM
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#18 | |
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Senior Cook
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A picture really is worth a thousand words. This made me hungry!
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Bryan Knox - Knox's Spice Company What if the the Hokey Pokey IS what it is all about? http://www.knoxspice.com |
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10-30-2007, 12:24 PM
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#19 | |
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Executive Chef
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Well, Keltin, how did yours turn out in your outdoor Dutch oven?
Lee |
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10-31-2007, 08:44 AM
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#20 | |
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Certified Executive Chef
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I made this last night with country style ribs - delishhhhhh ! Thanks Debbie !
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Grandma's Boys - Isaiah (11)  Cameron (3 ) |
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