Aja on 29/4/2006 at 08:09

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isnt' it every man's fantasy for his wife to have sex with the roast?

Scots Taffer on 29/4/2006 at 10:27

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Good god. Wow.

I have had my mind blown ... by Pork.

I've always had this hardwired irrational singular view of pork - it's bacon and sausages, oink oink, that's it. I've never had a pork dish that hasn't been directly substitutable by any other meat, like pork sweet and sour, or whatever.

The few pork roasts I've eaten were not so hot, I was never impressed. The meat seemed to dry up too easily and it lacked all kind of flavour. Obviously, those people fucking sucked at making Pork. I however, do not. :cool:

Et voila, the good good stuff:

<a href="http://img142.imageshack.us/my.php?image=imga06949to.jpg" target="_blank"><img src="http://img142.imageshack.us/img142/9595/imga06949to.th.jpg" border="0" alt="Free Image Hosting at www.ImageShack.us" /></a>

The meat was tender, succulent, juicy without being wet... the flavour of the sage and garlic was just enough on the outside to bring out the meat's flavour and then dipped in the contradictory hot sweet bitter tangy sour sauce. Fuck me. The blowjob parallel now works in full understanding.

But there's a twist to this tale. :(

Sadly, the potatoes fell apart on me. A poor workman blames his tools, but honestly, I think it might be valid in this case. A poor selection of potatoes was available and I simply knew the skins weren't going to hold the boil, icebath and the subsequent frying. The skins started to crackle in the icebath and then, in the midget squashing process, they disintegrated and the potatoes fell apart. Perhaps too much boiling, although I'm not so sure... or perhaps the chosen potatoes were too large to boil whole. Either way, I thought: FUCK. Disaster. I stuck the crumbly potatoes in the frying pan anyway and hoped for the best. The best is what I got, the entact skins turned crispy while the worst the white parts of the taters did was soak up some olive oil. After a quick dowsing in gremolade, they looked half passable and OMG SPOILER: crispy skins or no, they tasted pretty fucking good anyway. ;)

Here's how it looked on the plate, with a beautifully chilled and crisp Sav Blanc to accompany it:

<a href="http://img141.imageshack.us/my.php?image=imga06958kn.jpg" target="_blank"><img src="http://img141.imageshack.us/img141/8872/imga06958kn.th.jpg" border="0" alt="Free Image Hosting at www.ImageShack.us" /></a>

Clare loved this. She said 10/10. I say 8/10, given the potatoes and the overgenerous helping of the ever so goddamn yummy sauce. I think I'd try again with a definite pan searing afterwards, or perhaps even a quick glaze with the sauce under a hot grill before serving. And with the potatoes, well, I think I might just go straight to attempting a potato fritter next time. :)

Loved this. Enjoying wine now and basking in that warm, fuzzy after-meal glow. Rest of this bottle is getting tanked. G'night.

Mr.Duck on 29/4/2006 at 23:02

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I don't care what you give'im. I'm fucking killing you Scots for posting such delicious pictures when I haven't eaten for a day or so.

Seriously, get the spare room ready.

<3

kingofthenet on 30/4/2006 at 02:33

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Pork tenderlion, while super tasty is incredibly hard for the "average" home chef to prepare tender, and not come out hard as a rock. Using that paypaya based meat tenderisers, and beating the shit out of your meat helps, but the there is VERY little fat in Tenderlion, and there lies the problem, I have heard of people using Marinades to try and coax " a little tender" in their loin, but it never works right, some, people make cuts "into" the heart of the meat, and insert garlic cloves in it, that seems to work a little, but with out doubt, the best way to eat Pork Tenderlion(or Corned Beef), is to get yourself a Slicer (commerical grade) like in the deli Dept of your supermarket, and "Shave" that pork, into cunt hair thick slices, than pour AU Jou sauce over it, and have Red cabbage(shredded) and Yukon Gold or Red potatoes as sides...and Drink it down With a good Sam Adams or Killians Red beer...:thumb:

kingofthenet on 30/4/2006 at 04:26

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Gingerbread Man,
Don't get me wrong, i totally agree, alot of food is ruined by overcooking, but this is the biggest problem with my family and most that I know, Pork tenderlion, has very little tolarence for overcooking, as it gets hard fast, what happens if you leave a crock pot pork roast/stew on three or four hours to long... nothing, Hell as long as there are liquids still in the pot it will get more tender, overcook pork tendorlion by an a half hour and you got a brick, Gin, did you ever order pork tenderlion from Omaha Steaks, its tasty, but like a brick. Now one thing you can do with FLAVOR is to hand rub that meat with good dry spices, like a Jamacan Jerk...

Edit: I do Know what I am talking about, I was the Network Engineer, for a College with a Award winning culinary school attached for many years, and ate at the school, every freaken day and talked with the Master (TV LEVEL) Chefs for YEARS. As far as the sauces go, well yeah, most people use packet shit as they don't have 2,000 dollar high BTU cooktops in there house and it is hard to properly carmelize pan drippings without the high heat, so there...