Red Mosquito

tragabigzanda wrote:

doug rr wrote:anyone here ever use one of those giant himalayan salt blocks? I'm thinking of getting one and see if theres any difference in taste for grilling ribeye...

A chef I worked for used one briefly on his tasting menus. IIRC, he deemed it useless and gimmicky and moved on pretty quickly.

same here..a chef friend still uses one at home on the grill for wagyu and a few other things..he also said its more just for fun at parties and whatnot..i'm still going to pick one up just because and give it a go...trader joe's has them for $15

doug rr wrote:

lennytheweedwhacker wrote:any tips on grilling a pork tenderloin?

plenty

proceed...

lennytheweedwhacker wrote:

doug rr wrote:

lennytheweedwhacker wrote:any tips on grilling a pork tenderloin?

plenty

proceed...

how big is it? under 2 pounds?

doug rr wrote:

lennytheweedwhacker wrote:

doug rr wrote:

lennytheweedwhacker wrote:any tips on grilling a pork tenderloin?

plenty

proceed...

how big is it? under 2 pounds?

big...i think it's around 3.75

lennytheweedwhacker wrote:

doug rr wrote:

lennytheweedwhacker wrote:

doug rr wrote:

lennytheweedwhacker wrote:any tips on grilling a pork tenderloin?

plenty

proceed...

how big is it? under 2 pounds?

big...i think it's around 3.75

when are you planning on grilling it?

doug rr wrote:

lennytheweedwhacker wrote:

doug rr wrote:

lennytheweedwhacker wrote:

doug rr wrote:

lennytheweedwhacker wrote:any tips on grilling a pork tenderloin?

plenty

proceed...

how big is it? under 2 pounds?

big...i think it's around 3.75

when are you planning on grilling it?

turns out it's 4.5, so i'll probably need to cut it in half

probably friday or saturday

lennytheweedwhacker wrote:

doug rr wrote:

lennytheweedwhacker wrote:

doug rr wrote:

lennytheweedwhacker wrote:

doug rr wrote:

lennytheweedwhacker wrote:any tips on grilling a pork tenderloin?

plenty

proceed...

how big is it? under 2 pounds?

big...i think it's around 3.75

when are you planning on grilling it?

turns out it's 4.5, so i'll probably need to cut it in half

probably friday or saturday

grilling it outdoor?

tragabigzanda wrote:How are you cooking without a kitchen sink, Lenny?

my sink still works

doug rr wrote:

lennytheweedwhacker wrote:

doug rr wrote:

lennytheweedwhacker wrote:

doug rr wrote:

lennytheweedwhacker wrote:

doug rr wrote:

lennytheweedwhacker wrote:any tips on grilling a pork tenderloin?

plenty

proceed...

how big is it? under 2 pounds?

big...i think it's around 3.75

when are you planning on grilling it?

turns out it's 4.5, so i'll probably need to cut it in half

probably friday or saturday

grilling it outdoor?

yes

tragabigzanda wrote:How are you cooking without a kitchen sink, Lenny?

dirtily

I say, "Hey Wendy, cook me a sandwich".

I saw a video recently about boiling pasta in a latge frying pan. So just like 2" deep of water, so it boils faster. Which totally makes sense.

So now I'm wondering why the cooking directions on pasta always suggest so much fucking water. I usually use maybe half the amount recommended and it's fine. What gives?

I think traditionally there's supposed to be enough room for the pasta to roll around, so it doesn't stick together or to the bottom of the pot.

That's a rite of passage. I took my knuckles off first time I used a mandoline then slice deep into the pad of my thumb on another occasion. After that my husband bought me a cut proof glove. I wear it religiously.

been there..only seems to happen to me with radishes

I was making some farro for breakfast today and noticed that my betrothed had left a bag of tamarind powder half open on the spice rack. It went in the pot with some chopped up spam making this was the most delicious farro ever. If you try this, round it all out with some arugula and top with a fried egg. You're welcome.