- Sep 13, 2002
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Wouldja? (Meat bagina recipe edition)
- Thread starter torbee
- Start date
I wish this man's groceries would have been stolen from his car just so that tenderloin would have gone to a better home, to be prepared by someone who could treat it right.
SPOILERS:
I'm trying to understand how ruining the best part (the center) of a very expensive cut of meat (tenderloin) makes any sense, and moreover not even doing it in a way that will introduce any significant amount of flavor. How is putting mashed potatoes inside the cavity any better than serving them on the side with a perfectly rossted filet?
I kept waiting for the shot glasses to explode from the heat of the oven, and then he would have shattered glass inside the meat. He probably would have said, "just how I like it."
SPOILERS:
I'm trying to understand how ruining the best part (the center) of a very expensive cut of meat (tenderloin) makes any sense, and moreover not even doing it in a way that will introduce any significant amount of flavor. How is putting mashed potatoes inside the cavity any better than serving them on the side with a perfectly rossted filet?
I kept waiting for the shot glasses to explode from the heat of the oven, and then he would have shattered glass inside the meat. He probably would have said, "just how I like it."
Clearly the important thing is to give the potatoes extra flavor.
The meat goes to the dogs.
I have used the bagina technique to add some fresh garlic and herbs to a filet.
Poek tenderloins too.
Poek tenderloins too.
This is a good thread for this:
danosseasoning.com
Milk? Really?
Milk Marinade Sous Vide Prime Rib
Got milk? We sure hope you do because we’re cooking a beautiful milk marinade sous vide prime today! Stick with us because this milk marinade makes this sous vide prime rib so juicy that you'll never want to try it any other way.
danosseasoning.com
Milk? Really?
