In the Pork recipes forum...a family favorite. The crust is oh so tasty...
viewtopic.php?f=16&t=21563&p=270240#p270240
viewtopic.php?f=16&t=21563&p=270240#p270240
bigwheel said:Mighty fine job on that one. The flavor of sage and hawg meat just compliment each other. Sorta like bread and butter.
bigwheel
bbquzz said:Great lookin' tenderloin, I could reach in and take a couple medallions. The picture is super, great camera work and staging.
Larry Wolfe said:bigwheel said:Mighty fine job on that one. The flavor of sage and hawg meat just compliment each other. Sorta like bread and butter.
bigwheel
It's funny you mention 'bread and butter'............another member and myself were discussing you earlier and agreed you had no idea what a good 'Jewish Marble Rye' was........I said the only bread you know of is Wonder and he replied.......'Bigwheel considers Sunbeam bread a treat'...is there any truth to that?
Nice cook Flea!!
bigwheel said:Well funny this bread topic should arise. Was raised on Mrs. Bairds white bread..which has since been bought by guest workers from Mejico...and was always called light bread so to differentiate it from biscuits and cornbread etc. Discovered Wheat bread in early adulthood and now we eat strictly 100% Whole Wheat so to be healthy and we like the flavor. Now Jewish Rye bread finds it highest honor in the form of a Reuben sandwich. Love it in that application but otherwise not my favorite for much else.
bigwheel
Goober said:Got to have swiss cheese and sour kraut on mine. Spicy mustard good too. I see some recipes which call for Thousand Island Dressing. That ok.
bigwheel