Did you see my chicken with black garlic hoisin sauce recipe from earlier in the thread? Amazing.
In my opinion, if you want to be healthy you should cook for yourself. I know it takes time, and it takes knowledge and planning, but even I can do it.
Sure, I don’t do it when people aren’t home. I’m a mess when I’m by myself. But when people are around it’s super easy to whip up something.
I will have to try that out next season (whenever that is; I’ll have to look that up). I really know nothing, but I find it very exciting to grow useful things.
And that party is/was responsible for the rise of America to being the greatest country in the history of the world. And by the way this was mostly due to unionized labor.
You gotta get that meat to the perfect temperature. Otherwise it dries out really fast. In my opinion, you have to use a meat thermometer, or do what I’m going do and use a Sous Vide.
I’m mostly doing pork tenderloins. I’ve added that thermometer to my cooking tools about a year ago. So far, so good. Still, that Sous Vide is probably going to be employed for anything delicate in the future. It’s just too easy, and has such great results.
Not really…don’t like salt. I think salt drowns out the real flavor of the food.
I do use other herbs and spices thou.
Someone mention pork tenderloin. One of my favorite is to wrap it with applewood smoked bacon with tad bit of pepper. Pull it out at 150 and let is sit for about 10 minutes.