In the Spotlight ... Pork

JAS_OH1 said:
I've already got an abundance of pesto in the freezer that I made before we left for vacation (frozen in ice cube trays with a layer of oil on top then transferred to a ziplock). Thanks though!
Click to expand...
karadekoolaid I think you should still post your recipe somewhere because some new cook could stumble upon it and find it helpful, or even a seasoned cook might find something different and useful in it. I didn't want to seem ungrateful and you are extremely kind for offering. Thank you again!
 
karadekoolaid said:
Not at all, no problem! We're all here to share.
Ear ya go ,then: Pesto with Almonds
Click to expand...
I saw it last night. It's similar to my recipe except I'm heavier on the cheese and I don't use almonds. I liked the tip for storing it in the fridge. I tend to freeze though because I have more freezer space than fridge space. If I'm freezing I don’t add the cheese (I wait until I'm ready to use it(.
 
JAS_OH1 said:
We won't have leftovers...I'm making 2 schnitzel for sandwiches only. It doesn't reheat well, you know? The rest of the pork tenderloin will go in fried rice.
Click to expand...
we buy pork tenderloin in a shrink package - typically about $10.
there's two "whole" tenderloins.
I cut each in half and freeze separately - so that's eight servings per package.
if there's any left over ge-schnitzeled pieces, they often get eaten-out-of-hand as a snack, or at most, enough for one sandwich - which is eaten cold.
actually never had the occasion to reheat them . . .
 
CookieMonster said:
we buy pork tenderloin in a shrink package - typically about $10.
there's two "whole" tenderloins.
I cut each in half and freeze separately - so that's eight servings per package.
if there's any left over ge-schnitzeled pieces, they often get eaten-out-of-hand as a snack, or at most, enough for one sandwich - which is eaten cold.
actually never had the occasion to reheat them . . .
Click to expand...
My pork tenderloins come in cryovac packages as well with 2 in the package. I bought a bunch of them at $1.99 lb awhile back. I've still got a few left in the freezer.
 
Big pork fan here - it's so versatile, affordable and easy to cook and handle.

My favourite cut is the collar which I like due to its good-'n'-tasty balance of fat, connective tissue and darker meat, but I use a lot of ribs, belly and mince. I don't tend to go for chops as I find them too lean, but if/when my wife buys them, I'll bone them if needed and make schnitzels. Of course there's then the whole family of pork-derived products: bacon, various smoked products, sausages, hams... etc... etc.. I can't live without it. :D

Here's a simply seasoned collar 'steak' air-fried for 14 minutes at 200c which I ate by itself. (I eat these sort of degenerate meals when my wife goes out lol).

IMG_9780.jpg
 
Like badjak I buy lots of the neck pieces, feet either quartered or rounds, belly, and sometimes the leaner cuts. I like the collagen content I get from those pieces for my skin since I've abused that with 40 years outside in the desert and the fat that cooks out has so many uses as well. 👍
 
You must log in or register to reply here.
Back
Top Bottom