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-   -   pork loin cooked in th fireplace (https://gfy.com/showthread.php?t=1154842)

arock10 11-19-2014 01:11 PM
Quote:
Originally Posted by Grapesoda (Post 20295238)
not interested in doing anything that must be monitored... wrap, drop, return is all I'm interested in :2 cents:
then enjoy eating crap. Sorry you can't cook

mineistaken 11-19-2014 05:10 PM
Quote:
Originally Posted by Choopa_Pardo (Post 20295182)
Leaving pork to marinate overnight is WAY too long. A dry rub overnight is fine, but a wet marinade? Far too much time.
Why? You can not get too much of good flavor :)

Grapesoda 11-20-2014 08:30 AM
Quote:
Originally Posted by arock10 (Post 20295330)
then enjoy eating crap. Sorry you can't cook
you're a really a dumb fuck aren't you?

RebelR 11-20-2014 08:41 AM
Quote:
Originally Posted by mineistaken (Post 20295613)
Why? You can not get too much of good flavor :)
It depends on the marinade though. Having one with just herbs, or spices and a bit of oil will get you flavor, and that's fine to do overnight. But once you introduce an acid (vinegar, citrus, wine etc) it breaks down the fibers in the meat and changes the texture. Tougher cuts can benefit from this, but more tender cuts do not.

Sly 11-20-2014 08:43 AM
Quote:
Originally Posted by RebelR (Post 20296346)
It depends on the marinade though. Having one with just herbs, or spices and a bit of oil will get you flavor, and that's fine to do overnight. But once you introduce an acid (vinegar, citrus, wine etc) it breaks down the fibers in the meat and changes the texture. Tougher cuts can benefit from this, but more tender cuts do not.
I melted salmon once with lemon juice. I shit you not. It melted.

darkman1986 11-20-2014 09:15 AM
yummy yummy

Paz 11-20-2014 11:49 AM
Quite a bandwidth monster, we have a storm here and the connections is slow and these pics still haven't downloaded after a minute.

Takes me back to the days of viewing Usenet with a 56k modem.

Grapesoda 11-20-2014 11:57 AM
Quote:
Originally Posted by RebelR (Post 20296346)
It depends on the marinade though. Having one with just herbs, or spices and a bit of oil will get you flavor, and that's fine to do overnight. But once you introduce an acid (vinegar, citrus, wine etc) it breaks down the fibers in the meat and changes the texture. Tougher cuts can benefit from this, but more tender cuts do not.
good to know

Chosen 11-21-2014 06:45 PM
Looks delicious :thumbsup

420 11-21-2014 06:51 PM
yo that's a pork tenderloin (fillet) not a pork loin

JFK 11-21-2014 07:43 PM
Fitty Hot Loins :pimp

arock10 11-22-2014 06:51 AM
Quote:
Originally Posted by Grapesoda (Post 20296330)
you're a really a dumb fuck aren't you?
I'm not the one who failed to do something cavemen did thousands of years ago

Grapesoda 11-22-2014 07:27 AM
Quote:
Originally Posted by arock10 (Post 20298471)
I'm not the one who failed to do something cavemen did thousands of years ago
you have a short dick or something? I can't think of any other reason you would stalk a guy on an internet forum just to say shitty stuff to try and feel superior.. .. your life must suck :2 cents:

http://www.funnyfeeder.com/wp-conten...a-big-cock.jpg

arock10 11-22-2014 11:40 AM
Quote:
Originally Posted by Grapesoda (Post 20298486)
you have a short dick or something? I can't think of any other reason you would stalk a guy on an internet forum just to say shitty stuff to try and feel superior.. .. your life must suck :2 cents:

http://www.funnyfeeder.com/wp-conten...a-big-cock.jpg
I don't have to stalk someone on an Internet forum to feel superior. The idiotic threads you start make it easy

Grapesoda 11-22-2014 04:58 PM
Quote:
Originally Posted by arock10 (Post 20298618)
I don't have to stalk someone on an Internet forum to feel superior. The idiotic threads you start make it easy
you know, you don't even realize how fucked up you are... :1orglaugh


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