Red Mosquito

You bottom pagin’ sunuvabitch!!

The Australian mind can’t comprehend it

You lost me at pasta water = broth.

No matter how hard I try not to, I always used too much salad dressing

I really want to delve deep into the world of seaweed

duck fried rice is delicious

E.H. Ruddock wrote:I really want to delve deep into the world of seaweed

No you don’t

tragabigzanda wrote:

E.H. Ruddock wrote:I really want to delve deep into the world of seaweed

There’s a kelp kraut I have that I love

Love is a strong word.

If your dish is too spicy, squeeze a lemon or lime all over it.

it's a crime to roast or grill a pork tenderloin, which could be one of the most boring, flavorless, often dry pieces of the pig imageable. i grill-roasted a boneless pork loin from the blade or rib end last night, and it turned out great (perfectly done with a nice smoke). But while it had more fat, it was still lower on the flavor profile (I gussied it up with a roasted garlic salsa verde). I can't imagine the tire we would've eaten if it was a tenderloin.

Chris_H_2 wrote:it's a crime to roast or grill a pork tenderloin, which could be one of the most boring, flavorless, often dry pieces of the pig imageable. i grill-roasted a boneless pork loin from the blade or rib end last night, and it turned out great (perfectly done with a nice smoke). But while it had more fat, it was still lower on the flavor profile (I gussied it up with a roasted garlic salsa verde). I can't imagine the tire we would've eaten if it was a tenderloin.

You gotta brine the tenderloins. After that, they roast well and come out juicy.

wease wrote:

Chris_H_2 wrote:it's a crime to roast or grill a pork tenderloin, which could be one of the most boring, flavorless, often dry pieces of the pig imageable. i grill-roasted a boneless pork loin from the blade or rib end last night, and it turned out great (perfectly done with a nice smoke). But while it had more fat, it was still lower on the flavor profile (I gussied it up with a roasted garlic salsa verde). I can't imagine the tire we would've eaten if it was a tenderloin.

You gotta brine the tenderloins. After that, they roast well and come out juicy.

lipstick on a pig . . .

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:it's a crime to roast or grill a pork tenderloin, which could be one of the most boring, flavorless, often dry pieces of the pig imageable. i grill-roasted a boneless pork loin from the blade or rib end last night, and it turned out great (perfectly done with a nice smoke). But while it had more fat, it was still lower on the flavor profile (I gussied it up with a roasted garlic salsa verde). I can't imagine the tire we would've eaten if it was a tenderloin.

You gotta brine the tenderloins. After that, they roast well and come out juicy.

lipstick on a pig . . .

No, brining a pig

wease wrote:

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:it's a crime to roast or grill a pork tenderloin, which could be one of the most boring, flavorless, often dry pieces of the pig imageable. i grill-roasted a boneless pork loin from the blade or rib end last night, and it turned out great (perfectly done with a nice smoke). But while it had more fat, it was still lower on the flavor profile (I gussied it up with a roasted garlic salsa verde). I can't imagine the tire we would've eaten if it was a tenderloin.

You gotta brine the tenderloins. After that, they roast well and come out juicy.

lipstick on a pig . . .

No, brining a pig

If you feel weak, eat fish.

Why is it so hard to find some decent queso in grocery stores? Wtf this is Texas for the love of god. I don't ask for much.

BurtReynolds wrote:Why is it so hard to find some decent queso in grocery stores? Wtf this is Texas for the love of god. I don't ask for much.

have you tried your local h mart?

No but I'm not optimistic