Recent content by Poppinfresh

How long did you TQ that thing for? You got an interesting colouration in your ring.

Nope. It has some sweetness to it, but it's pretty muted. I generally don't like my savory entrees like pork to be overly sweet. If that's a concern, then go with a plain balsamic vinegar instead of one infused with fig (or some other type of fruit - we're gonna try a blackberry balsamic...

Yes, that would change it (not sure how I missed that). So what she's got is basically medallions instead of tenderloins. For the recipe I put up, the prep would be the same, the difference would be you'd pan fry or grill them for a couple of minutes instead of roasting them or grilling them...

Marinate it in red wine, cherries, port, and aged balsamic, then grill it and glaze it with the reduced marinade. There is no finer way to make it in the summertime when the cherries are fresh. It's one of my signature dishes. I *just* put the recipe up on this forum here. Check it out...

Used to guard this thing pretty closely. Long story short, there is a strong desire for the Lady of the House to win a contest @ the Bite of Seattle this year (she wants to do a public cooking demo), so giving it up. This is, quite literally, the single best pork tenderloin I've ever had in my...

In a manner of speaking. With those cuts, one side of the bone is tenderloin, the other is actually just New York Strip. A Porterhouse is basically just a T-Bone with a larger portion of tenderloin. They both leverage what is known as the tail of the tenderloin, but the other half of the...

The smaller portion of the meat in the "T" is tenderloin, yes. But a tenderloin is....substantial. If you ever go to a place like Costco or the like, take a look at a whole one - they're 2-2 1/2 feet long. A couple of T-bones aren't going to come anywhere near what a whole tenderloin represents.

You bought half a cow. A cow has 2 tenderloins. Why didn't they give you one?

Wow, an ancient thread reborn recently, it seems. Just to provide an update of sorts on this, I am well into the journey. I ended up networking with a man named Ferran Adria, who's probably forgotten more about this topic (which I'll now refer to as 'modernist' as opposed to molecular...

You don't want the air to move atop the fat cap, which is why you put the towel on top of it. You want the air to flow freely along the actual meat. - Good Eats S5E4P1: Celebrity Roast - YouTube (Fast forward to the 5 minute mark) Someone forwarded that to me after this topic ran its course...

Reviving kind of an old thread here, but I've altered my recipe a bit since I posted it up. Nowadays, prior to putting the rub on the brisket, I inject the meat at various points with either something called Fat B Lite (FAB Meat Enhancing Injections for beef, brisket, chicken and pork.) if I...

I made bacon spaghetti tonight. People are right: Bacon DOES make everything better, especially when it's made entirely of bacon. I do have to work on the sauce some, though.

Yeah, I'm going to be truling El Bulli this July when I'm in Europe. Very stoked about it. Sadly, Ferran doesn't have a book out, though. There's a book that came out from a foundation he started, but it doesn't appear he had anything to do with it.

The simplest way to explain it would be the point where food meets science. It's Alton Brown....on HGH, anabolic steroids, and crushed deer antler. It's the study of using various chemicals and techniques to create new kinds of food and dining experiences. You can Youtube the phrase and a lot...

Barbecue? I mastered that ages ago. Cajun? Fun for a while, but I've got it down. Mexican, Indian (Northern), 4 different kinds of Asian, Italian (Northern and Southern), Spanish? Conquered. Northwest? Tom Douglas himself asked me for a couple of recipes. Northeast? Check. French was a...