Re: Redefining eternity

On 2024-12-06, Bruce <Bruce@invalid.invalid> wrote:

On Fri, 6 Dec 2024 10:07:18 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
>

On 2024-12-05, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:

On 2024-12-04, Cindy Hamilton <chamilton5280@invalid.com> wrote:
>

It's funny.  I never get gravy out of any pork or beef I roast,
and not much out of poultry.  All those juices stay inside the meat.
What cut of pork was that?

>
It's a single pork tenderloin strap, cut in half and tied together to
make it thicker (and shorter). I brown it and toss it in the oven at
350F for about an hour and twenty minutes in a S/S skillet, uncovered.
The pork may be a little overdone, but there's plenty of drippings for
gravy. 

>
Yeah, I'd rather have my pork a little pink inside and not get the gravy.
That's 25-30 minutes at 425 F, to an internal temp of 145 F.
>
"Himself" has asked for rib roast sometime this month.  That gets
several hours at 250 F.  I'm supposed to reverse sear it, but it's
always acceptably brown on the outside.

>
I hope "Herself" likes rib roast too.

>
Oh, she does.  She also likes the twice-baked potatoes that "himself"
makes to go along with it.