Comments on: A stewy stepping-stone

By: Scorpio

Scorpio — Sun, 26 Mar 2006 22:50:00 +0000

My first mother-in-law was the best big-meat and game-meat cook I ever knew. She would do a whole tenderloin for 45 min at like 400 degrees and it would be medium rare when she brought it out. That astonished me.

By: mj

mj — Mon, 13 Mar 2006 18:12:00 +0000

That’s exactly how I feel about large cuts of meat! I’ve mastered the roast chicken and buy boneless chuck roasts for the crock pot, but now I’m stuck. My friends laugh when I say the only cooking class I want is one where they’ll teach me something new about roast lamb.

By: Molly

Molly — Thu, 02 Mar 2006 06:03:00 +0000

Terrific suggestion, Harry. I read somewhere recently about <>The River Cottage Meat Book<> and Hugh Fearnley-Whittingstall, but then I promptly forgot about the whole thing. I won't make the same mistake twice. Thank you.

By: Harry

Harry — Sun, 26 Feb 2006 10:34:00 +0000

Sounds like you need this book:http://www.amazon.com/gp/product/0340826355It’s very good.

By: Molly

Molly — Sat, 25 Feb 2006 00:17:00 +0000

Dawna, thank you for the sage advice. But now, what to do? The indecision is crippling! Pork tenderloin? Or boneless leg of lamb? Or both? Oh my.Aww, farmgirl, thank you.And yes, Anonymous, I believe in the power of Alton Brown. And since I've had a probe thermometer at the ready for over a year now, really, I have no excuse. Onward I go...

By: farmgirl

farmgirl — Mon, 20 Feb 2006 13:37:00 +0000

It doesn’t matter one bit what you write about–it’s always such a pleasure to read your words. Fortunately for us, your subjects happen to always be delicious. : )

By: Dawna

Dawna — Sun, 19 Feb 2006 19:22:00 +0000

Pork tenderloin is just the thing! No matter how you treat it – braise, roast, stir-fry, it is always tasty and tender and confidence-building. When you’re ready to take the plunge into Big Meat, I recommend roasting a boneless leg of lamb – impossible not to love!

By: Molly

Molly — Fri, 17 Feb 2006 21:15:00 +0000

Hageltoast, your roast sounds dreamy! Anything that can be described using the words "fat" and "seeped into the meat" gets a hearty nod from me. Must roast beef, must roast beef...Luisa, I thought of you when I was writing this! I know, roasted pork tenderloin is certainly not a complicated thing to cook, but somehow, I still let myself be wooed away by Lynne Rossetto Kasper's more dainty preparation. I'll trade up now, though, for Barbara Kafka. If you can conquer a slab of raw pork belly, by god, I can take down a tenderloin. Oh, and speaking of that pork belly, how is your bacon supply coming along? Tanya, my dear, you are too sweet! And yes, you <>must<> give pork tenderloin another go. Banish all thoughts of its slug-like shape: just remind yourself of how fantastically tender it will be, this lovely little-worked muscle!Kalyn, I'm relieved to know that I'm not alone in my Big Meat fears. I conquered my slight queasiness over handling raw meat when I first started roasting chickens, but now I think my trepidation comes mainly from a sense of not knowing, frankly, how to best cook the stuff. I think it's a matter of knowledge - or lack thereof. I need to spend more time reading about different cuts, really, and just playing with different meats and techniques. In the meantime, though, more pork with vinegar and peppers!Tana, who are you calling a whippersnapper, hmm? I don't think I've been called that since my grade-school music teacher - the raven-haired Mrs. Havens - threatened to send me to the headmistress's office for talking to my neighbor during "The Button Song." But nonetheless, thank you, thank you, thank you! Your pork tenderloin looks <>outrageously<> good. It's officially on the "to do" list...Frankenstein, I know, I know. I will take your advice to heart, especially where the "cooking" wine is concerned!Hag, go after that Big Meat! Fear no more, I say! But as for that Tofurkey, I don't know...I think fear is actually warranted there. I'm sure that it more than satisfies for some, but it only makes me shudder. Thankfully, Brandon (a.k.a. "my vegetarian") feels the same way...Zeebleoop, now you're speaking <>my<> language! Your description alone makes my mouth water...

By: zeebleoop

zeebleoop — Fri, 17 Feb 2006 17:16:00 +0000

ah, meat! now you're talking my language.i think there is nothing better than the magic trick that is taking a cheap cut of meat and by means of low, slow heat transforming it into a luscious, fall-apart-tender meal.and don't even get me started on barbeque - heaven!

By: hag

hag — Fri, 17 Feb 2006 07:29:00 +0000

I hear you sister! I too am woefully unprepared to feed a large group of meat eaters. Though, like you , I do a mean roast chicken. Your post was truely inspiring…mabey now I will have the confidence (without the aid of my mother)to tackle the big meat! BTW have you heard of Tofurkey?…it’s the vegetarian’s roast turkey.Great blog!