Official food thread v. Jingle.star

[El Barto]

I was thinking small hunk of tenderloin, I cut them into thirds for solo dining, but you're right. Far too many slices for that to be a partial tenderloin.

[axeman90210]

You guys would certainly know better than me, I didn't do the food shopping or know there was a difference

[black_biff_stadler]

I cook pork tenderloin several times a year but don't know much about pork loin except that it's probably a bit more flavorful since tenderloin is the leanest cut of pork just like how it is on a cow as well. So basically, I'm saying your dish probably blows the healthy dishes I make out of the water, especially with that bangin pan sauce.

[cramx3]

This is the second ravioli pizza post I've seen today. It's a sign ...

Highly recommended and I'm sure you could do it even better.  We still can't stop talking about how good that was. I think we may make it again this weekend since we have enough left over ingredients to make another.

One dish I've been making a lot over this stay home time is a breakfast bake for dinner.  Super easy and very delicious.  Essentially baking some cut potatos with onions, peppers, and garlic in oil/salt/pepper until mostly done then throwing on top a couple eggs and either sausage or pork roll.  Then throwing cheese, scallions, and some jalapenos onto it for the final bake to melt the cheese.      I just prepped all the veggies and potatos to make one for later.

[lonestar]

My dough/yeast skills are pretty weak tbh...something I was thinking about working on during this time of unemployment, but alas, there's no flour or yeast to be found anywhere.



As to the pork loin/tenderloin talk, it's a very simple difference....


Here's a pork porterhouse...



The small side is the tenderloin, and is the same cut as a cow's tenderloin. The large side is the pork loin, and is the same as a strip loin/New York on a cow. They both are similar tastewise, and as with any pork, need help to really bring it out (brining/rubs/seasoning/sauces). The loin can be smoked, cured (proper canadian bacon uses the loin and cures it), hard roasted, and used for cold sliced pork. The tenderloin will get destroyed by a long smoke, I've never cured it but can't imagine it working too hot. It works better with a hard sear and served medium rare, brines and sauces are the tenderloins best friends.

[El Barto]

Oh, it's a T-bone! I never thought about it like that.

[El Barto]

This is the second ravioli pizza post I've seen today. It's a sign ...

Highly recommended and I'm sure you could do it even better.  We still can't stop talking about how good that was. I think we may make it again this weekend since we have enough left over ingredients to make another.

One dish I've been making a lot over this stay home time is a breakfast bake for dinner.  Super easy and very delicious.  Essentially baking some cut potatos with onions, peppers, and garlic in oil/salt/pepper until mostly done then throwing on top a couple eggs and either sausage or pork roll.  Then throwing cheese, scallions, and some jalapenos onto it for the final bake to melt the cheese.      I just prepped all the veggies and potatos to make one for later.

You left out the part where you serve it in warm flour tortillas. Otherwise it sounds perfect. Oh yeah, consider Mexican chorizo for your sausage.

[black_biff_stadler]

Here's a pork porterhouse

*porkterhouse

Awesomely informative post.

[lonestar]

Oh, it's a T-bone! I never thought about it like that.

Nope, there's actually a difference between the T-bone and the porterhouse. Below is pictured a whole beef short loin (one from a pig is very similar in shape), on the top side you can see the complete tenderloin, and the bottom is the complete loin. There's a standard for how much of the tenderloin is on the cut for it to be considered a porterhouse (for beef it has to be 1.5 inch out from the bone, not sure what it is for pork). After it gets too small, then it goes to being a T-bone. On a beef short loin, you can usually get 5-7 1" thick porterhouse steaks before it gets too small.

[cramx3]

This is the second ravioli pizza post I've seen today. It's a sign ...

Highly recommended and I'm sure you could do it even better.  We still can't stop talking about how good that was. I think we may make it again this weekend since we have enough left over ingredients to make another.

One dish I've been making a lot over this stay home time is a breakfast bake for dinner.  Super easy and very delicious.  Essentially baking some cut potatos with onions, peppers, and garlic in oil/salt/pepper until mostly done then throwing on top a couple eggs and either sausage or pork roll.  Then throwing cheese, scallions, and some jalapenos onto it for the final bake to melt the cheese.      I just prepped all the veggies and potatos to make one for later.

You left out the part where you serve it in warm flour tortillas. Otherwise it sounds perfect. Oh yeah, consider Mexican chorizo for your sausage.

The potatoes are already way too many carbs to add tortillas, but I've eaten it with wheat toast a few times.  Chorizo is something I'm working on, been eating that more often than breakfast sausage lately just not in this meal.

[axeman90210]

The last bunch of saturdays my date and I have been making home cooked pizzas.  I had an idea after many drinks one night while making a pepperoni pizza to put mini raviolis in vodka sauce for a pizza topping... and we made it happen last night.  With some pancetta, globs of ricotta, and shredded mozzarella.  It came out so damn good

Took some inspiration from this for our now weekly pizza night. My dad conveniently made ravioli in vodka sauce for dinner the other night and there was leftover sauce so half of one of our pies was vodka sauce and tortellini. It came out pretty good, but the winner of the night was my other creation. pesto, sauteed eggplant, sauteed garlic, and ricotta.

[King Postwhore]

Lemon Ricotta pasta with bacon and tomatoes. 

[jingle.boy]

[black_biff_stadler]

Fuck, that looks good, Joe.

[King Postwhore]

Light and refreshing. I really liked it.

[TAC]

Light pasta is an oxymoron.

[King Postwhore]

No.  Ration the portions and it really was a refreshing take. I spent $2.50 on the pasta. It's like fresh made.

[TAC]

Seriously, Pasta kills me. Damn diabetes. Whole wheat pasta absorbs much better, but even still, I typically just try to steer clear of it all together.

[King Postwhore]

Oh definitely with diabetes.  I get that. The wife and I have been buying either high end pasta or wheat pasta.

[lonestar]

Another shitty night of quarantine meals...


Alaskan Halibut, east coast scallops, chard, potatoes, portabella and bacon saute.

[black_biff_stadler]

Looks awesome. Serious question here, do you actually eat dinners that small or is it usually accompanied by something else?

[lonestar]

That's a six ounce piece of fish, three good sized scallops, potatoes and a whole bunch of chard wilted between two plates. I think that's a more than adequate meal.

[black_biff_stadler]

Maybe the lighting or closeness of the pic made it look smaller than it is to me.

[lonestar]

Yeah, I think the angle and that it's a pretty deep bowl makes it look deceiving.

[El Barto]

Yeah, I think the angle and that it's a pretty deep bowl makes it look deceiving.

That, and also high-end cuisine like that often seems to be served in pretty small portions. Thought that doesn't look small at all if that's a six oz hunk of fish.

[axeman90210]

RJ, I think I'm going to make some steak au poivre later this week for my birthday. Any tips?

[jingle.boy]

RJ, I think I'm going to make some steak au poivre later this week for my birthday. Any tips?

Fly RJ out to NJ to cook it for you?

[axeman90210]

Airfare's probably cheap enough

[lonestar]

I checked yesterday, it was running around 240 to NY 


Tips? First, buy good meat. Get a prime grade or wagyu, or buy it from a specialty butcher. Season the meat a bit ahead of time, the salt will dry out the meat a touch and help the peppercorns stick to it better. I'd also season just one side personally, I find both sides is just too overpowering. If you can find demi glace, that'll make a massive difference too, I do believe whole foods carries small portions of it. High heat, peppercorn side of the steak first to get a really good crust on the pan. When the steak is done, saute diced shallots and garlic in the pan, add some thyme then deglaze with brandy and reduce, add the demi, some creme fraiche or cream (i personally prefer creme fraiche) and some peppercorns until the sauce is a proper consistency. Taste and season.

Some nice potatoes lyonaisse will finish out the French feel of the meal, and a good bordeaux or California Cab to smooth out the meal.


6am and I'm hungry af now. Thanks.

[The Walrus]

Coworker brought a bottle to work on Tuesday; been wanting to try it for years, so after tasting it, I immediately ordered a bottle. I have zero tolerance for spicy things and don't usually eat hot sauce whatsoever, but things that are comically hot, like this? Yeah, I'll put myself through the ridiculous pain, because it's fun 

[cramx3]

I miss spicy food, my anus cannot handle it though

[black_biff_stadler]

Same, bro  Fuckin sucks too cuz I have really good spice tolerance.

[lonestar]

It's the heartburn that gets me.

[cramx3]

Same, bro  Fuckin sucks too cuz I have really good spice tolerance.

Yea, I really enjoyed some good spicy food and I only started eating some indian food over the last few years but that stuff is just not good for my body so I've sadly adjusted to a spicey foodless life.  I do still eat mild jalapeno peppers though, that seems to be enough spice to not upset me, same with cholula sauce and other more mild hot sauces.

[Adami]

Coworker brought a bottle to work on Tuesday; been wanting to try it for years, so after tasting it, I immediately ordered a bottle. I have zero tolerance for spicy things and don't usually eat hot sauce whatsoever, but things that are comically hot, like this? Yeah, I'll put myself through the ridiculous pain, because it's fun 

Did you watch Hot Ones? I couldn't find the Last Dab but I tried Da Bomb once and man, it hurt but I was able to handle it for the most part. I'd love to try The Last Dab.