deltadoc

I'm sure that eel is very good, but I saw the movie "The Tin Drum", and as a result I just can't eat eel!! doc

And the above answers more eloquently for the poster that inquired "Why do you keep bringing this up?" exactly why I keep posting that I think canola oil is highly processed and I won't use anything except EVOO. Jim's detail exemplifies the processing of canola oil that the last link I posted also discusses and shows pictorially. Great post, Jim! doc

I think that the following discussion of the making of edible canola oil still makes me cautious to eat it. http://www.wsu.edu/~gmhyde/433_web_pages/4...nola-oils2.html doc

Why do you keep bringing this up? It's complete bunk. Last time I looked, this was a forum to express opinions. The above is my opinion. Check out this website: http://www.ithyroid.com/canola_oil.htm doc

I think that the health benefits are greatest from the 1st cold pressing of the olives. Hence, I use exclusively EVOO. Yesterday, an unusual occurrence for me to be watching, Oprah had on this Health Rite Living guy. Now I don't know much about his diet regime, but he apparently is highly respected. Anyway, the first thing on his short list of very very healthy foods to eat was when he held up a bottle of Bertolli Cold Pressed Extra Virgin Olive Oil. I won't use canola oil as it is highly processed from the rapeseed plant which is highly toxic and was originally used only as an insulator in high voltage applications. Anything that has to be processed that much to make it edible makes me cautious. Regardless of which oils you use in frying, the frying itself is probably more unhealthy for you than what oil you're using. Same for grilling. Oil, any oil, falls into the flame and becomes toxic and deposits itself on your food. At least, that's what I've read over and over over the years, and from a chemistry point of view, it tends to make sense to me. doc

We figure out on Saturday, what we want to spend all day Sunday making, so that there will be sufficient leftovers to make up little meals for both of us to take to work the following week. Yesterday, I cooked up a 4 lb pork loin, double butterflied and stuffed with 4 lbs of ground pork shoulder, spices, herbs, eggs and fennel. Got the rice cooker going with 2 cups Brown rice, all the leftover celery and carrots in the refrigerator. A dash of oil and salt, and a layer of rice in the bottom of each plastic container, a big slice of the stuffed porkloin, smothered in the roux based pan sauce I made from the drippings from the roast. Sure tasted good at lunch today! Sometimes we make up homemade sausage mcmuffins and freeze them, let two thaw overnight in the fridge and have them for breakfast at work using the microwave. Sometimes we grind chuck/sirloin/tenderloin strap, make 3-4 lbs hamburger, get out the George Foreman grill and make loads of hamburgers. Each burger into a little plastic freezer bag, and into the lunch pail goes the burger patty, a bun, some condiments, and oila! And,most of all, it's fun to spend all day Sunday cooking together. doc

Muchas gracias por su ayuda! doc

While eating at the now defunct Mangere Italian Restaurant in Dorado, Puerto Rico, I asked for the ingredients for an Italian penne dish made with bacon and prosciutto. One of the ingredients that the waiter could not translate was something like "albaca". None of my Puerto Rican friends know what this is. Does anyone out there have an idea? Am not sure the spelling is correct, I wrote this stuff down as fast as the waiter was naming off the ingredients. My assumption at the time was it was "bacon" but I know now that isn't what it is. Thanks! doc

I'm wondering how the "banned ingredients" got imported into the US in the first place? Probably they were looking for terrorists hiding in the food crates more than looking for what was in the bottles~ doc

Well, little did I know that egullet was shutting down until NY's Eve, so I hadn't had a chance to print out any of the fine suggestions posted in this thread. By happenstance, though, Fast Food My Way was on Saturday (Dec. 30), and Jacque Pepin made a pork tenderloin dish, so that is what we used the 4 tenderloins for. Make small tournedoes, smashed 'em down to 1/4" thick, I dragged them in a flour mixture containing S&P first (which was not part of his technique), then dipped them in the egg wash, and then fresh bread crumbs from a fresh loaf of bread I baked just to use for this! In the bread crumbs was some shaved Parmesan. Then fry them in oil and butter, set aside, then saute some onions, and then add lots of sliced mushrooms. When the mushrooms were done losing their "water", I added some chopped fresh chives, and the juice of fresh lemons, then ladled that over the fried tenderloin "scallopines". The wife was skeptical at first due to the lack of much "sauce", but one bite, especially accompanied by the "brightness" of the kiss of fresh lemon juice, and she goes out and buys 6 more tenderloins! Also, she bought a 4 lb pork loin to try the recipe with 2lbs of ground pork, fennel, fennel seed, etc. that was also posted her to try this coming weekend! And we've yet to try some of other recipes offered on this thread! Thanks, and Happy New Year to you all! doc

I am in complete agreement. ← I guess that makes me a "nobody", because I take great relish in making Fonds de Veau Brun ala Escoffier Recipe #9 (from organic veal bones from New Zealand). I then make the Sauce Brun ou Sauce Espagnole ala Escoffier Recipe #22 . Then I make the Demi-glace ala Escoffier Recipe #23. (Note: different editions of Escoffier's Cookbook and guide to the fine art of cookery show different types of wine to add to the demi-glace: my edition states "an excellent Sherry"). I have also made Glace de Veau Viande ala Escoffier Recipe #15 from leftover veal stock (Recipe #9) rather than reducing Fonds Brun ou Estoufade (Recipe #7) when I didn't have enough canning jars left to can the remaining fresh stock. The stock in the canning jars always tastes as good as the day I made it even 2 years later. I have however not been as thrilled with the Glace de Veau Viande, as it does lose some brightness from the prolonged reducing period. When I do use it, I never reconstitute it, but add a tsp or TBSP or two to another sauce as an added layer or fortification of flavor. Interestingly enough Escoffier discusses that "many chefs of the old school do not permit the use of glaces in culinary preparations". I wonder how "old" the "old school" is that he refers to, as it would appear that chefs today refer to Escoffier's methods as "old school"?? doc

doesn't residual heat continue to cook it quite a bit after you pull it out? ← Every oven is different, so you have to "know" your oven to get what you want. Yes, you're right, the meat continues to "cook" after tenting it. Whatever works for you is great! doc

We've been making homemade ketchup for years every summer when the wife gets several pecks of Roma tomatoes from the farmer's market. We use the Joy of Cooking recipe (1960's version of JofC). Some whole spices like whole mace were rather hard to find until Penzey's opened in St. Paul. We can it, and I've given it to people who swore that they wouldn't like any ketchup but Heinz. All I can say is, they're not saying that anymore! doc

The easiest most consistent method I've found for individual filet mingons is to put a heavy cast iron frying pan on the stovetop and let it get as hot as it can (no oil). Pre-heat your oven to 450 F. Then S&P each tenderloin and lightly coat with olive oil. Throw them onto the skillet for 3 minutes. Do not touch or move them during this time. By shaking the pan (using a pot holder of course) they should break free by themselves. Turn them over and do the same on the other side for another 3 minutes. Then put the entire skillet in the oven for about 6-7 minutes for medium rare. Take the skillet out of the oven, remove and tent the filets. While the filets are resting, saute some chopped shallots in the skillet, deglaze with some wine, and reduce (or add some demi-glace) to make a fine sauce to ladle over the tenderloins and serve. (Don't forget the juices from the tented filets and add that to the sauce too). This works everytime for me. Time in the oven depends on how thick your steaks are. I like 2" filets. A couple of times you will find the right combination of timing for your oven and preferences of doneness. doc ← Doc - Thanks for the reply. Looks awesome. This recipe is for the whole tenderloin, though, not steaks. So, the advantage is that you get to present the whole tenderloin to guests and carve at the table if you want. -Mark- ← Sorry! Missed the "whole" part. I crank the oven up to 550 F, do as the other poster stated and rub with olive oil, S&P. Then stick it on your roasting rack in a roasting pan and into the 550 oven for about 10 minutes, then turn the oven down to about 325-350 and continue cooking until internal temperature is about 130-135. Remove and tent and let it rest for about 15 minutes, whilst you can take the roasting pan (remove the rack first!), and continue from there to make some sauce for your whole tenderloin. Unless your guests tastes run from raw to well done, I always try to tuck in the tip end so it doesn't overcook. doc

Well, its a little cold here in Minnesota for outdoor grilling, which I don't even own a grill anyways! I have a small rotisserie grill for indoors, but it wouldn't hold 4 whole tenderloins at once. I'm still pondering your recipe, Daniel, which you were kind enough to send me PM, and RosalindD's. Thanks everyone for contributing to my question, and Happy New Year to one and all. doc

The easiest most consistent method I've found for individual filet mingons is to put a heavy cast iron frying pan on the stovetop and let it get as hot as it can (no oil). Pre-heat your oven to 450 F. Then S&P each tenderloin and lightly coat with olive oil. Throw them onto the skillet for 3 minutes. Do not touch or move them during this time. By shaking the pan (using a pot holder of course) they should break free by themselves. Turn them over and do the same on the other side for another 3 minutes. Then put the entire skillet in the oven for about 6-7 minutes for medium rare. Take the skillet out of the oven, remove and tent the filets. While the filets are resting, saute some chopped shallots in the skillet, deglaze with some wine, and reduce (or add some demi-glace) to make a fine sauce to ladle over the tenderloins and serve. (Don't forget the juices from the tented filets and add that to the sauce too). This works everytime for me. Time in the oven depends on how thick your steaks are. I like 2" filets. A couple of times you will find the right combination of timing for your oven and preferences of doneness. doc

Thanks, Daniel, I could grind up one of the tenderloins to obtain the ground pork, and I just happen to have a potted fennel plant that we brought in from outside for the winter sitting in the basement that probably has a nice bulb that I could use. Same thought about butterflying the remaining tenderloins and spread the stuffing and roll up in a roulade. When you say "cooked with onions and wine" do you place the raw sliced onions and wine in the pan with the tenderloins and then cook away, or do you saute the onions, and then add the wine and tenderloins? Do you brown the stuffed tenderloin first? We usually use our Zojirushi rice cooker with brown rice and whatever veggies need to be used up for our side dish. Makes nice lunches for the first week back to work after NY's! Two good ideas to ponder on now!~ Maybe I'll make both yours and RosalindD's!! Thanks, doc

Muchas gracias por su ayuda!~ Normally I hate to mess with anyone's recipe, but I've got a bunch of stuff that I need to use up. I just happen to have a large bag of fresh portabellas which I think might substitute ok for shitakes. I also happen to have a huge bag of shallots that need to be used up that I might just use as substitutes for the leeks. Do you think a nice Cabernet might work for the Port? I'm thinking maybe I can butterfly the tenderloins lengthwise, lay them long edge to long edge and spread the stuffing and roll it up like a roulade and tie it. Do you have a recipe for the fruit salsa? It was just about exactly 1 year ago that I was in Dorado (1st time in Puerto Rico!) doc

The wife just informed me that she is thawing a package of 4 full sized pork tenderloins and wants me to do something extra special with them for our NY's dinner. Usually I marinate 1 or 2 in an oriental style marinade (fresh garlic, lots of fresh ginger, oyster sauce, soy sauce, hoisin sauce, brown sugar, S&P, olive oil, and sometimes some rice wine vinegar) and roast them on a rack in the oven. I was kind of thinking what would happen if I tied them together like four logs, maybe with some stuffing in the middle, but am looking for really outstanding ideas from all of you. Thanks! doc

Escoffier stated that a glace was a 90% reduction of stock. I've made it and kept it in the refrigerator, but after some weeks, it developed a mold even though the container had a tight lid. My demi-glace, made per Escoffier, I freeze in stainless steel 1-cup containers with tight fitting plastic lids. Some of them have been in the freezer for 1 year and they still taste excellent. I have no trouble at all using 1-cup of demi for a sauce for filet mignons for two people. The extra is usually used on garlic mashed potatoes, so what spills over from the filet gets et with the potatoes! doc

Well, so much for listening to my butcher!~ doc

My butcher informed us that tenderloin is never dry aged, only the tougher cuts of meat with fat. The aging is for enzymes to soften the collegen. There isn't any in tenderloin! The previous suggestion about saving the strap and its associated fat is a great one, i incorporate that into my special hamburger blend (but I do leave out the silverskin---that just gets thrown away). Its a good idea to tuck under the tail end for more even roasting, and I usually try to position the whole tenderloin so the thickest part (which has a slice down into it to remove cartilage) in a manner so the slice doesn't open up during roasting. I usually just S&P my tenderloin after brushing it with some Olive Oil, then brown it on all sides in a really big frying pan, before putting it the oven. Alternatively to prebrowning in the frying pan, I've put the oven on at 550 and leave the tenderloin at that temperature some 10-15 minutes, and then turn the oven down and cook to an internal temperature of about 130-135. Always let the roast sit under a tent for 15 minutes before slicing. I always use a roasting pan with the roasting grate so the heat gets all around the whole roast. Almost forgot: Saute some chopped shallots or red onion in the roasting pan (on the stovetop), Deglaze the roasting pan with a nice dry zack or sherry, add some Demi-glace and a bit of blue cheese to make a truly wonderful sauce to serve with the slices. Season to taste with S&P if necessary. doc

If it were me, I'd make about 2 kilos (5 lbs) of shrimp cocktail. I can eat 2 lbs easy in one setting. (for 1 kilo recipe) Make a broth of 1 1/2 TBSP sea salt, 4 quarts water, 3 bay laurel leaves, 2 smashed fresh garlics, slice large yellow onion, 3 TBSP of whole black peppercorns, 3 chopped stalks of celery, and one sliced lemon. Allow to simmer for 20 minutes. The size of my shrimp are usually 24-28 per pound, so I let them simmer/boil for about 6 minutes. Then drain and smother with ice cubes till they're cold all the way through. (You probably don't have it there, but Hoffman House shrimp cocktail sauce is my favorite, and I've never been able to make it myself as good). Some more shrimp would become Shrimp Scampi. (Any traditional recipe works pretty much the same in my experience.) Then, I would take a large round baking dish, add some marinara sauce, shrimp, squeeze some fresh lemon juice, and then cover with Greek feta cheese. Under the broiler until the shrimp is cooked and the cheese has slightly browned. I don't know what you call this dish, but I made it up once, and at least one friend of mine loved the dish so much they made it at least once a week. doc

I like my All-Clad SS Roasting pan with black (anodized?) rack. Doubles as a great lasagna pan or for eggplant parmegiano too. doc

All of the suggestions so far are excellent. However, based on my sense of your original posted question, I think you'd be best advised to obtain an "older" version of Joy of Cooking. Like maybe the one from the 1960's. It was my first cookbook, and I learned a lot from reading it. Wayne Gisslen's book, Professional Cooking, is also very good, once you learn the basics from Joy of Cooking. It almost has too much detail in it, but serves as an excellent backup and reference source. Beware that he has lots of typos and someone didn't proofread the version I have (#5?) very well at all! doc