REC: pork tenderloin (multiple recipes)

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Basically, I spent half of one day and a couple hours the next cooking
pork loins, sampling them, and storing the rest of the food for future
meals.

Thanks for the research, Jackie - saved for future use. I do things like
buying large chunks of pig at once, too : )

Nicky.

--
A1c 10.5/5.4/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/74/72Kg

pork tenderloins are tasteless fatless meat pretending to be pork. Get
the real stuff, ribs, steaks, pork buttons, pigs feet, head cheese. Now
that's good eatin'.

TC

Quoted message said:

As noted elsewhere, a while back I bought an 18 lb pork tenderloin
because it was on sale so cheap. Usually, I would cut and rewrap
something like this before freezing, but I was busy, so just froze the
whole entire thing.

I should note there are only two of us here. And my husband is gone
for a couple weeks at a time driving a truck. So lotsa times there's
only one of us. So... 18 lbs of meat is a lot!

Also, we are not big on pork in general. We like bacon, ham and
sausage, but I rarely make a pork roast or chops or anything. We
mostly prefer cured pork.

So... since we're not terribly fond of anything we'd done previously, I
scouted for recipes. I found a bunch with different flavors, different
cooking styles, etc. I adjusted each recipe to a 3 lb loin, as I
planned to cut mine into 6 approximately equal pieces so as to try
several things.

Basically, I spent half of one day and a couple hours the next cooking
pork loins, sampling them, and storing the rest of the food for future
meals.

Here's the recipes with my comments, sorry there's no counts:

PORK LOIN WITH HERBED PEPPER RUB
3 lb boneless pork loin
2 TB freshly cracked black pepper
2 TB grated Parmesan
2 tsp dried basil
2 tsp dried whole rosemary
2 tsp dried thyme
1/4 tsp garlic powder
1/4 tsp salt
Preheat oven to 350 F. Pat loin dry with paper towel. Combine all
other ingredients in a small bowl, and apply to all surfaces of the
loin. Place in shallow pan and bake for approximately 1 - 1 & 1/2
hours to an internal temperature of 160. Let loin sit 10 minutes
before slicing.
COMMENTS:
This was the first recipe I made. The amount of ingredients was way
off... I had easily twice as much herbs as I needed to completly coat
the roast. It didn't smell too appetizing as it was cooking as some of
the Parmesan ended up in the bottom of the roasting pan and burnt and
smelled icky. It turned out pretty yummy though. It was moist and
flavorful, but I found it a bit *too* peppery. If I were doing it
again, I'd half all the non-pork ingredients except pepper, which I
would quarter.

ORANGE SOY PORK LOIN
3 lb boneless pork loin
1/2 cup orange juice
1/3 cup soy sauce
1/4 cup olive oil
1 TB dried whole rosemary
2 cloves garlic, pressed
1/2 large red onion, sliced
Preheat oven to 350 F. Place loin in a covered roasting pan, mix all
other ingredients and pour over, cover and bake for approximately 1 - 1
& 1/2 hours to an internal temperature of 160. Let loin sit 10 minutes
before slicing. Serve with some juices drizzled over.
COMMENTS:
This was my second roast and it turned out just utterly scrumptious.
I wouldn't change a thing.

GARLIC, ROSEMARY & WINE PORK LOIN
3 lb boneless pork loin
6 cloves garlic, pressed
2 tsp dried whole rosemary
salt and pepper to taste
1/4 cup olive oil
1/2 cup dry white wine
Preheat oven to 350 F. Crush garlic with rosemary, salt and pepper to
make a paste. Make several parallel slices in loin about 1/3 of the
way through and fill with about 1/3rd of the paste. Turn loin over,
and make more slices perpendicular to first set of slices, and fill
with about 1/3 of the paste. Put loin in roasting pan. Mix remaining
paste with olive oil and pour over the loin. Bake for approximately 1
- 1 & 1/2 hours to an internal temperature of 160, basting with pan
juices several times. Remove loin to plate and deglaze roasting pan
with wine. Serve sliced loin with wine sauce.
COMMENTS:
This loin was pretty good too. Moist and yummy.

HERB, GARLIC & BACON PORK LOIN
3 lb boneless pork loin
1/2 TB olive oil
1/2 lb bacon
1 can chicken stock
1/2 TB dried rosemary
1/2 TB dried thyme
6 whole basil leaves
1/2 tsp dried sage
2 cloves garlic, pressed
1/2 large white onion, sliced
Preheat oven to 350 F. Rub loin with olive oil and place in a
roasting pan. Drape bacon over top. Combine the rest of ingredients
and pour over roast. Cover and bake for 1 hour. Uncover and bake an
additional half hour to crisp up the bacon.
COMMENTS:
I didn't care for this recipe so much. All the previous recipes came
out moist, this one with all the extra liquid just seemed sorta soggy.
On the other hand, it was the fourth recipe I cooked in one day, so I
might just have been tired of pork by the time I sampled it.
Nevertheless, with the other recipes being so much better, I'm unlikely
to ever do this again.

The next two recipes required being marinated, so I made them the next
day.

PORK TENDERLOIN WITH APPLE JELLY SAUCE
3 lb boneless pork loin
1/8 tsp dry mustard
1/8 tsp dried thyme
1/2 cup dry sherry
1/2 cup soy sauce
3 cloves garlic, pressed
2 TB fresh ginger root, minced
3/4 cup apple jelly
2 TB dry sherry
1 TB soy sauce
Place loin in gallon-sized ziplock and add next six ingredients.
Marinade overnight in fridge, turning over a few times.
Preheat oven to 325 F. Place loin in uncovered roasting pan. Boil
the extra marinade. Bake for approximately 1 - 1 & 1/2 hours to an
internal temperature of 160, basting several times with the extra
marinade. Let loin sit 10 minutes before slicing.
While roast is sitting, heat jelly, sherry and soy sauce in a saucepan
to make sauce.
COMMENTS:
I substituted 1/2 cup apple butter thinned with a few TB of water for
the apple jelly as I had some on hand that I'd canned a few years ago
on. This was highly spiced stuff with a lot of ginger and cinnamon and
such in it. I was afraid it would overwhelm the other flavors, but it
didn't - it made a nice sauce.
I liked this loin very much.

CHINESE PORK LOIN
3 lb boneless pork loin
3 TB minced fresh ginger root
1/2 cup soy sauce
2 cloves garlic, pressed
1 TB sugar (or equivalent sweetener - I used Sweetzfree)
Place loin in gallon-sized ziplock and add rest of ingredients.
Marinade overnight in fridge, turning over a few times.
Preheat broiler and adjust oven rack so loin will be roasted
approximately 5 inches from broiler. Place loin on rack in roasting
pan and add water to bottom of pan (so roast is not sitting in water).
Boil the extra marinade.
Broil loin with oven door slightly ajar for about an hour (to an
internal temperature of 160), replenishing water if pan gets dry. Turn
loin and baste with marinade several times while broiling. Remove from
oven, cover and let sit 10 minutes before slicing.
COMMENTS:
I've never broiled with the oven door ajar like this. Note that the
top of your stove gets very hot! Don't leave plastic utensils on top
while doing this.
In spite of the water in the bottom of the roasting pan. the outside
of the loin gets relatively crunchy. It didn't look appetizing at all.
However, the loin was moist and yummy and the crunchy outside added
something to it that made it really, really good. This turned out
really, really good and it was an interesting departure from the rest
of the loins. I would definetly try this again.

Nicky said:

Thanks for the research, Jackie - saved for future use. I do things like
buying large chunks of pig at once, too : )

My family thinks I'm weird cause I sometimes come home with 40 lbs of
chicken breasts or something. When I get a deal, I go for it.

<[email hidden]> wrote in message

Quoted message said:

pork tenderloins are tasteless fatless meat pretending to be pork.

How the hell can pork pretend to be pork?

Get

Quoted message said:

the real stuff, ribs, steaks, pork buttons, pigs feet, head cheese. Now
that's good eatin'.

TC

Quoted message said:

As noted elsewhere, a while back I bought an 18 lb pork tenderloin
because it was on sale so cheap. Usually, I would cut and rewrap
something like this before freezing, but I was busy, so just froze the
whole entire thing.

I should note there are only two of us here. And my husband is gone
for a couple weeks at a time driving a truck. So lotsa times there's
only one of us. So... 18 lbs of meat is a lot!

Also, we are not big on pork in general. We like bacon, ham and
sausage, but I rarely make a pork roast or chops or anything. We
mostly prefer cured pork.

So... since we're not terribly fond of anything we'd done previously, I
scouted for recipes. I found a bunch with different flavors, different
cooking styles, etc. I adjusted each recipe to a 3 lb loin, as I
planned to cut mine into 6 approximately equal pieces so as to try
several things.

Basically, I spent half of one day and a couple hours the next cooking
pork loins, sampling them, and storing the rest of the food for future
meals.

Here's the recipes with my comments, sorry there's no counts:

PORK LOIN WITH HERBED PEPPER RUB
3 lb boneless pork loin
2 TB freshly cracked black pepper
2 TB grated Parmesan
2 tsp dried basil
2 tsp dried whole rosemary
2 tsp dried thyme
1/4 tsp garlic powder
1/4 tsp salt
Preheat oven to 350 F. Pat loin dry with paper towel. Combine all
other ingredients in a small bowl, and apply to all surfaces of the
loin. Place in shallow pan and bake for approximately 1 - 1 & 1/2
hours to an internal temperature of 160. Let loin sit 10 minutes
before slicing.
COMMENTS:
This was the first recipe I made. The amount of ingredients was way
off... I had easily twice as much herbs as I needed to completly coat
the roast. It didn't smell too appetizing as it was cooking as some of
the Parmesan ended up in the bottom of the roasting pan and burnt and
smelled icky. It turned out pretty yummy though. It was moist and
flavorful, but I found it a bit *too* peppery. If I were doing it
again, I'd half all the non-pork ingredients except pepper, which I
would quarter.

ORANGE SOY PORK LOIN
3 lb boneless pork loin
1/2 cup orange juice
1/3 cup soy sauce
1/4 cup olive oil
1 TB dried whole rosemary
2 cloves garlic, pressed
1/2 large red onion, sliced
Preheat oven to 350 F. Place loin in a covered roasting pan, mix all
other ingredients and pour over, cover and bake for approximately 1 - 1
& 1/2 hours to an internal temperature of 160. Let loin sit 10 minutes
before slicing. Serve with some juices drizzled over.
COMMENTS:
This was my second roast and it turned out just utterly scrumptious.
I wouldn't change a thing.

GARLIC, ROSEMARY & WINE PORK LOIN
3 lb boneless pork loin
6 cloves garlic, pressed
2 tsp dried whole rosemary
salt and pepper to taste
1/4 cup olive oil
1/2 cup dry white wine
Preheat oven to 350 F. Crush garlic with rosemary, salt and pepper to
make a paste. Make several parallel slices in loin about 1/3 of the
way through and fill with about 1/3rd of the paste. Turn loin over,
and make more slices perpendicular to first set of slices, and fill
with about 1/3 of the paste. Put loin in roasting pan. Mix remaining
paste with olive oil and pour over the loin. Bake for approximately 1
- 1 & 1/2 hours to an internal temperature of 160, basting with pan
juices several times. Remove loin to plate and deglaze roasting pan
with wine. Serve sliced loin with wine sauce.
COMMENTS:
This loin was pretty good too. Moist and yummy.

HERB, GARLIC & BACON PORK LOIN
3 lb boneless pork loin
1/2 TB olive oil
1/2 lb bacon
1 can chicken stock
1/2 TB dried rosemary
1/2 TB dried thyme
6 whole basil leaves
1/2 tsp dried sage
2 cloves garlic, pressed
1/2 large white onion, sliced
Preheat oven to 350 F. Rub loin with olive oil and place in a
roasting pan. Drape bacon over top. Combine the rest of ingredients
and pour over roast. Cover and bake for 1 hour. Uncover and bake an
additional half hour to crisp up the bacon.
COMMENTS:
I didn't care for this recipe so much. All the previous recipes came
out moist, this one with all the extra liquid just seemed sorta soggy.
On the other hand, it was the fourth recipe I cooked in one day, so I
might just have been tired of pork by the time I sampled it.
Nevertheless, with the other recipes being so much better, I'm unlikely
to ever do this again.

The next two recipes required being marinated, so I made them the next
day.

PORK TENDERLOIN WITH APPLE JELLY SAUCE
3 lb boneless pork loin
1/8 tsp dry mustard
1/8 tsp dried thyme
1/2 cup dry sherry
1/2 cup soy sauce
3 cloves garlic, pressed
2 TB fresh ginger root, minced
3/4 cup apple jelly
2 TB dry sherry
1 TB soy sauce
Place loin in gallon-sized ziplock and add next six ingredients.
Marinade overnight in fridge, turning over a few times.
Preheat oven to 325 F. Place loin in uncovered roasting pan. Boil
the extra marinade. Bake for approximately 1 - 1 & 1/2 hours to an
internal temperature of 160, basting several times with the extra
marinade. Let loin sit 10 minutes before slicing.
While roast is sitting, heat jelly, sherry and soy sauce in a saucepan
to make sauce.
COMMENTS:
I substituted 1/2 cup apple butter thinned with a few TB of water for
the apple jelly as I had some on hand that I'd canned a few years ago
on. This was highly spiced stuff with a lot of ginger and cinnamon and
such in it. I was afraid it would overwhelm the other flavors, but it
didn't - it made a nice sauce.
I liked this loin very much.

CHINESE PORK LOIN
3 lb boneless pork loin
3 TB minced fresh ginger root
1/2 cup soy sauce
2 cloves garlic, pressed
1 TB sugar (or equivalent sweetener - I used Sweetzfree)
Place loin in gallon-sized ziplock and add rest of ingredients.
Marinade overnight in fridge, turning over a few times.
Preheat broiler and adjust oven rack so loin will be roasted
approximately 5 inches from broiler. Place loin on rack in roasting
pan and add water to bottom of pan (so roast is not sitting in water).
Boil the extra marinade.
Broil loin with oven door slightly ajar for about an hour (to an
internal temperature of 160), replenishing water if pan gets dry. Turn
loin and baste with marinade several times while broiling. Remove from
oven, cover and let sit 10 minutes before slicing.
COMMENTS:
I've never broiled with the oven door ajar like this. Note that the
top of your stove gets very hot! Don't leave plastic utensils on top
while doing this.
In spite of the water in the bottom of the roasting pan. the outside
of the loin gets relatively crunchy. It didn't look appetizing at all.
However, the loin was moist and yummy and the crunchy outside added
something to it that made it really, really good. This turned out
really, really good and it was an interesting departure from the rest
of the loins. I would definetly try this again.

The same way boneless skinless chicken breats pretend to be chicken.

The best tasting and healthiest meats are those riddled with fat. They
are succulent, juicy and oh so damned good. Ribs, chicke wings, roasts
or cuts still on the bone. These are real meats with real flavour and
great texture, and so filling and satisfying. Meats that stand on their
own without the need for gobs of spices and sauces for them to have
flavour. Pork fat rules.

Take away the fat and you are left with tasteless meat pretending to be
good food. You have to add all kinds of [censored] and spices and sauces for
it to have any taste at all.

TC

Roger Zoul said:

<[email hidden]> wrote in message

Quoted message said:

pork tenderloins are tasteless fatless meat pretending to be pork.

How the hell can pork pretend to be pork?

Get

Quoted message said:

the real stuff, ribs, steaks, pork buttons, pigs feet, head cheese. Now
that's good eatin'.

TC

Quoted message said:

As noted elsewhere, a while back I bought an 18 lb pork tenderloin
because it was on sale so cheap. Usually, I would cut and rewrap
something like this before freezing, but I was busy, so just froze the
whole entire thing.

I should note there are only two of us here. And my husband is gone
for a couple weeks at a time driving a truck. So lotsa times there's
only one of us. So... 18 lbs of meat is a lot!

Also, we are not big on pork in general. We like bacon, ham and
sausage, but I rarely make a pork roast or chops or anything. We
mostly prefer cured pork.

So... since we're not terribly fond of anything we'd done previously, I
scouted for recipes. I found a bunch with different flavors, different
cooking styles, etc. I adjusted each recipe to a 3 lb loin, as I
planned to cut mine into 6 approximately equal pieces so as to try
several things.

Basically, I spent half of one day and a couple hours the next cooking
pork loins, sampling them, and storing the rest of the food for future
meals.

Here's the recipes with my comments, sorry there's no counts:

PORK LOIN WITH HERBED PEPPER RUB
3 lb boneless pork loin
2 TB freshly cracked black pepper
2 TB grated Parmesan
2 tsp dried basil
2 tsp dried whole rosemary
2 tsp dried thyme
1/4 tsp garlic powder
1/4 tsp salt
Preheat oven to 350 F. Pat loin dry with paper towel. Combine all
other ingredients in a small bowl, and apply to all surfaces of the
loin. Place in shallow pan and bake for approximately 1 - 1 & 1/2
hours to an internal temperature of 160. Let loin sit 10 minutes
before slicing.
COMMENTS:
This was the first recipe I made. The amount of ingredients was way
off... I had easily twice as much herbs as I needed to completly coat
the roast. It didn't smell too appetizing as it was cooking as some of
the Parmesan ended up in the bottom of the roasting pan and burnt and
smelled icky. It turned out pretty yummy though. It was moist and
flavorful, but I found it a bit *too* peppery. If I were doing it
again, I'd half all the non-pork ingredients except pepper, which I
would quarter.

ORANGE SOY PORK LOIN
3 lb boneless pork loin
1/2 cup orange juice
1/3 cup soy sauce
1/4 cup olive oil
1 TB dried whole rosemary
2 cloves garlic, pressed
1/2 large red onion, sliced
Preheat oven to 350 F. Place loin in a covered roasting pan, mix all
other ingredients and pour over, cover and bake for approximately 1 - 1
& 1/2 hours to an internal temperature of 160. Let loin sit 10 minutes
before slicing. Serve with some juices drizzled over.
COMMENTS:
This was my second roast and it turned out just utterly scrumptious.
I wouldn't change a thing.

GARLIC, ROSEMARY & WINE PORK LOIN
3 lb boneless pork loin
6 cloves garlic, pressed
2 tsp dried whole rosemary
salt and pepper to taste
1/4 cup olive oil
1/2 cup dry white wine
Preheat oven to 350 F. Crush garlic with rosemary, salt and pepper to
make a paste. Make several parallel slices in loin about 1/3 of the
way through and fill with about 1/3rd of the paste. Turn loin over,
and make more slices perpendicular to first set of slices, and fill
with about 1/3 of the paste. Put loin in roasting pan. Mix remaining
paste with olive oil and pour over the loin. Bake for approximately 1
- 1 & 1/2 hours to an internal temperature of 160, basting with pan
juices several times. Remove loin to plate and deglaze roasting pan
with wine. Serve sliced loin with wine sauce.
COMMENTS:
This loin was pretty good too. Moist and yummy.

HERB, GARLIC & BACON PORK LOIN
3 lb boneless pork loin
1/2 TB olive oil
1/2 lb bacon
1 can chicken stock
1/2 TB dried rosemary
1/2 TB dried thyme
6 whole basil leaves
1/2 tsp dried sage
2 cloves garlic, pressed
1/2 large white onion, sliced
Preheat oven to 350 F. Rub loin with olive oil and place in a
roasting pan. Drape bacon over top. Combine the rest of ingredients
and pour over roast. Cover and bake for 1 hour. Uncover and bake an
additional half hour to crisp up the bacon.
COMMENTS:
I didn't care for this recipe so much. All the previous recipes came
out moist, this one with all the extra liquid just seemed sorta soggy.
On the other hand, it was the fourth recipe I cooked in one day, so I
might just have been tired of pork by the time I sampled it.
Nevertheless, with the other recipes being so much better, I'm unlikely
to ever do this again.

The next two recipes required being marinated, so I made them the next
day.

PORK TENDERLOIN WITH APPLE JELLY SAUCE
3 lb boneless pork loin
1/8 tsp dry mustard
1/8 tsp dried thyme
1/2 cup dry sherry
1/2 cup soy sauce
3 cloves garlic, pressed
2 TB fresh ginger root, minced
3/4 cup apple jelly
2 TB dry sherry
1 TB soy sauce
Place loin in gallon-sized ziplock and add next six ingredients.
Marinade overnight in fridge, turning over a few times.
Preheat oven to 325 F. Place loin in uncovered roasting pan. Boil
the extra marinade. Bake for approximately 1 - 1 & 1/2 hours to an
internal temperature of 160, basting several times with the extra
marinade. Let loin sit 10 minutes before slicing.
While roast is sitting, heat jelly, sherry and soy sauce in a saucepan
to make sauce.
COMMENTS:
I substituted 1/2 cup apple butter thinned with a few TB of water for
the apple jelly as I had some on hand that I'd canned a few years ago
on. This was highly spiced stuff with a lot of ginger and cinnamon and
such in it. I was afraid it would overwhelm the other flavors, but it
didn't - it made a nice sauce.
I liked this loin very much.

CHINESE PORK LOIN
3 lb boneless pork loin
3 TB minced fresh ginger root
1/2 cup soy sauce
2 cloves garlic, pressed
1 TB sugar (or equivalent sweetener - I used Sweetzfree)
Place loin in gallon-sized ziplock and add rest of ingredients.
Marinade overnight in fridge, turning over a few times.
Preheat broiler and adjust oven rack so loin will be roasted
approximately 5 inches from broiler. Place loin on rack in roasting
pan and add water to bottom of pan (so roast is not sitting in water).
Boil the extra marinade.
Broil loin with oven door slightly ajar for about an hour (to an
internal temperature of 160), replenishing water if pan gets dry. Turn
loin and baste with marinade several times while broiling. Remove from
oven, cover and let sit 10 minutes before slicing.
COMMENTS:
I've never broiled with the oven door ajar like this. Note that the
top of your stove gets very hot! Don't leave plastic utensils on top
while doing this.
In spite of the water in the bottom of the roasting pan. the outside
of the loin gets relatively crunchy. It didn't look appetizing at all.
However, the loin was moist and yummy and the crunchy outside added
something to it that made it really, really good. This turned out
really, really good and it was an interesting departure from the rest
of the loins. I would definetly try this again.

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The same way boneless skinless chicken breats pretend to be chicken.

It is chicken...

Quoted message said:

The best tasting and healthiest meats are those riddled with fat. They
are succulent, juicy and oh so damned good. Ribs, chicke wings, roasts
or cuts still on the bone. These are real meats with real flavour and
great texture, and so filling and satisfying. Meats that stand on their
own without the need for gobs of spices and sauces for them to have
flavour. Pork fat rules.

Pork fat is good, but pork is still pork. Last I checked, a porkloin isn't
some particular "processed" food, it just a cut of pork. And that do have
some fat and they taste good.

Quoted message said:

Take away the fat and you are left with tasteless meat pretending to be
good food.

So now all of a sudden a high protein cut of meat isn't food? It's meat,
damnit. Deal with it.

Quoted message said:

You have to add all kinds of [censored] and spices and sauces for
it to have any taste at all.

Nonsense.

Quoted message said:

TC

Roger Zoul said:

<[email hidden]> wrote in message

Quoted message said:

pork tenderloins are tasteless fatless meat pretending to be pork.

How the hell can pork pretend to be pork?

Get

Quoted message said:

the real stuff, ribs, steaks, pork buttons, pigs feet, head cheese. Now
that's good eatin'.

TC

[email hidden] wrote:
> As noted elsewhere, a while back I bought an 18 lb pork tenderloin
> because it was on sale so cheap. Usually, I would cut and rewrap
> something like this before freezing, but I was busy, so just froze the
> whole entire thing.
>
> I should note there are only two of us here. And my husband is gone
> for a couple weeks at a time driving a truck. So lotsa times there's
> only one of us. So... 18 lbs of meat is a lot!
>
> Also, we are not big on pork in general. We like bacon, ham and
> sausage, but I rarely make a pork roast or chops or anything. We
> mostly prefer cured pork.
>
> So... since we're not terribly fond of anything we'd done previously,
> I
> scouted for recipes. I found a bunch with different flavors,
> different
> cooking styles, etc. I adjusted each recipe to a 3 lb loin, as I
> planned to cut mine into 6 approximately equal pieces so as to try
> several things.
>
> Basically, I spent half of one day and a couple hours the next cooking
> pork loins, sampling them, and storing the rest of the food for future
> meals.
>
> Here's the recipes with my comments, sorry there's no counts:
>
> PORK LOIN WITH HERBED PEPPER RUB
> 3 lb boneless pork loin
> 2 TB freshly cracked black pepper
> 2 TB grated Parmesan
> 2 tsp dried basil
> 2 tsp dried whole rosemary
> 2 tsp dried thyme
> 1/4 tsp garlic powder
> 1/4 tsp salt
> Preheat oven to 350 F. Pat loin dry with paper towel. Combine all
> other ingredients in a small bowl, and apply to all surfaces of the
> loin. Place in shallow pan and bake for approximately 1 - 1 & 1/2
> hours to an internal temperature of 160. Let loin sit 10 minutes
> before slicing.
> COMMENTS:
> This was the first recipe I made. The amount of ingredients was way
> off... I had easily twice as much herbs as I needed to completly coat
> the roast. It didn't smell too appetizing as it was cooking as some
> of
> the Parmesan ended up in the bottom of the roasting pan and burnt and
> smelled icky. It turned out pretty yummy though. It was moist and
> flavorful, but I found it a bit *too* peppery. If I were doing it
> again, I'd half all the non-pork ingredients except pepper, which I
> would quarter.
>
> ORANGE SOY PORK LOIN
> 3 lb boneless pork loin
> 1/2 cup orange juice
> 1/3 cup soy sauce
> 1/4 cup olive oil
> 1 TB dried whole rosemary
> 2 cloves garlic, pressed
> 1/2 large red onion, sliced
> Preheat oven to 350 F. Place loin in a covered roasting pan, mix all
> other ingredients and pour over, cover and bake for approximately 1 -
> 1
> & 1/2 hours to an internal temperature of 160. Let loin sit 10
> minutes
> before slicing. Serve with some juices drizzled over.
> COMMENTS:
> This was my second roast and it turned out just utterly scrumptious.
> I wouldn't change a thing.
>
> GARLIC, ROSEMARY & WINE PORK LOIN
> 3 lb boneless pork loin
> 6 cloves garlic, pressed
> 2 tsp dried whole rosemary
> salt and pepper to taste
> 1/4 cup olive oil
> 1/2 cup dry white wine
> Preheat oven to 350 F. Crush garlic with rosemary, salt and pepper to
> make a paste. Make several parallel slices in loin about 1/3 of the
> way through and fill with about 1/3rd of the paste. Turn loin over,
> and make more slices perpendicular to first set of slices, and fill
> with about 1/3 of the paste. Put loin in roasting pan. Mix remaining
> paste with olive oil and pour over the loin. Bake for approximately 1
> - 1 & 1/2 hours to an internal temperature of 160, basting with pan
> juices several times. Remove loin to plate and deglaze roasting pan
> with wine. Serve sliced loin with wine sauce.
> COMMENTS:
> This loin was pretty good too. Moist and yummy.
>
> HERB, GARLIC & BACON PORK LOIN
> 3 lb boneless pork loin
> 1/2 TB olive oil
> 1/2 lb bacon
> 1 can chicken stock
> 1/2 TB dried rosemary
> 1/2 TB dried thyme
> 6 whole basil leaves
> 1/2 tsp dried sage
> 2 cloves garlic, pressed
> 1/2 large white onion, sliced
> Preheat oven to 350 F. Rub loin with olive oil and place in a
> roasting pan. Drape bacon over top. Combine the rest of ingredients
> and pour over roast. Cover and bake for 1 hour. Uncover and bake an
> additional half hour to crisp up the bacon.
> COMMENTS:
> I didn't care for this recipe so much. All the previous recipes came
> out moist, this one with all the extra liquid just seemed sorta soggy.
> On the other hand, it was the fourth recipe I cooked in one day, so I
> might just have been tired of pork by the time I sampled it.
> Nevertheless, with the other recipes being so much better, I'm
> unlikely
> to ever do this again.
>
> The next two recipes required being marinated, so I made them the next
> day.
>
> PORK TENDERLOIN WITH APPLE JELLY SAUCE
> 3 lb boneless pork loin
> 1/8 tsp dry mustard
> 1/8 tsp dried thyme
> 1/2 cup dry sherry
> 1/2 cup soy sauce
> 3 cloves garlic, pressed
> 2 TB fresh ginger root, minced
> 3/4 cup apple jelly
> 2 TB dry sherry
> 1 TB soy sauce
> Place loin in gallon-sized ziplock and add next six ingredients.
> Marinade overnight in fridge, turning over a few times.
> Preheat oven to 325 F. Place loin in uncovered roasting pan. Boil
> the extra marinade. Bake for approximately 1 - 1 & 1/2 hours to an
> internal temperature of 160, basting several times with the extra
> marinade. Let loin sit 10 minutes before slicing.
> While roast is sitting, heat jelly, sherry and soy sauce in a saucepan
> to make sauce.
> COMMENTS:
> I substituted 1/2 cup apple butter thinned with a few TB of water for
> the apple jelly as I had some on hand that I'd canned a few years ago
> on. This was highly spiced stuff with a lot of ginger and cinnamon
> and
> such in it. I was afraid it would overwhelm the other flavors, but it
> didn't - it made a nice sauce.
> I liked this loin very much.
>
> CHINESE PORK LOIN
> 3 lb boneless pork loin
> 3 TB minced fresh ginger root
> 1/2 cup soy sauce
> 2 cloves garlic, pressed
> 1 TB sugar (or equivalent sweetener - I used Sweetzfree)
> Place loin in gallon-sized ziplock and add rest of ingredients.
> Marinade overnight in fridge, turning over a few times.
> Preheat broiler and adjust oven rack so loin will be roasted
> approximately 5 inches from broiler. Place loin on rack in roasting
> pan and add water to bottom of pan (so roast is not sitting in water).
> Boil the extra marinade.
> Broil loin with oven door slightly ajar for about an hour (to an
> internal temperature of 160), replenishing water if pan gets dry.
> Turn
> loin and baste with marinade several times while broiling. Remove
> from
> oven, cover and let sit 10 minutes before slicing.
> COMMENTS:
> I've never broiled with the oven door ajar like this. Note that the
> top of your stove gets very hot! Don't leave plastic utensils on top
> while doing this.
> In spite of the water in the bottom of the roasting pan. the outside
> of the loin gets relatively crunchy. It didn't look appetizing at
> all.
> However, the loin was moist and yummy and the crunchy outside added
> something to it that made it really, really good. This turned out
> really, really good and it was an interesting departure from the rest
> of the loins. I would definetly try this again.

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nicky said:

Thanks for the research, Jackie - saved for future use. I do things like
buying large chunks of pig at once, too : )

My family thinks I'm weird cause I sometimes come home with 40 lbs of
chicken breasts or something. When I get a deal, I go for it.

You mean you come home with 40 lbs of [censored] pretending to be food?

🙂

Quoted message said:

The same way boneless skinless chicken breats pretend to be chicken.

Last I checked, checkens have breasts. Unlike nuggets, fries, or rings.
You can get one with a bone and you can take the bone out. If you are
doing antyhing that will cook the food quickly, the bone doesn't really
add anything. The skin is a matter of opinion. I like it, my wife
doesn;t. The boneless skinless checkine breast is great to cook on the
grill with a simple rub like my lemoande chili rub or with a marindae.
Just cause you have to dress it up to give it character doesn't make it
fake food. And sometimes it's fun to dress stuff up.

FYI, Chicken thighs are a better piece of meat for everything you would
do with a bonless skinless, but some people like the breast meat and
your mileage may vary.

Quoted message said:

The best tasting and healthiest meats are those riddled with fat. They
are succulent, juicy and oh so damned good. Ribs, chicke wings, roasts
or cuts still on the bone

Don't forget that old Saint Louis BBQ staple, snoots.

Quoted message said:

These are real meats with real flavour and
great texture, and so filling and satisfying.

I love ribs. I make ribs. Even I who loves ribs think they are a pain
in the ass to make. If I don't use my grill, I use my fridge (twice) my
smoker and my oven to make them. To do it properly, you need 8-20
hours, depending on how long you marinate and how long you rest with
the rub. Oh yeah, and how long you let em sit on the grill / in the
smoker. Plus, don't forget to peel the membrane, all of it.

Pork tenderloin takes marinade better, takes rub better and has a much
smaller membrane to pull off. Just rip it, and sit it for an hour to
marinade. Plus, it's much easier to store, marinate, and rub a 2 lb
pork tenderloin than the equivalent serving of ribs. The tenderloin
will also cook easier and give you a lot more options (it's hard to
stuff ribs).

Quoted message said:

Meats that stand on their
own without the need for gobs of spices and sauces for them to have
flavour. Pork fat rules.

Take away the fat and you are left with tasteless meat pretending to be
good food. You have to add all kinds of [censored] and spices and sauces for
it to have any taste at all.

I love ribs. But a lot of cuts of ribs are excessively fatty, to the
point where you can't taste the meat, which is the wrong way to go
about it. And Ribs just aren't the same without some kind of rub, some
marinade and some sauce. All around the world, except for memphis dry
ribs, which are pretty damn complex too.

Last note here: Porktenderloin is literally the filet of the pig. If
you like Filet mignon, chateubriand, and beef tenderloin, you will
have no complaints about pork tenderloin. It's the same portion from a
different animal. Very tasty.

-Hollywood
maxmamil.blogspot.com

Quoted message said:

Quoted message said:

The same way boneless skinless chicken breats pretend to be chicken.

Last I checked, checkens have breasts. Unlike nuggets, fries, or rings.
You can get one with a bone and you can take the bone out. If you are
doing antyhing that will cook the food quickly, the bone doesn't really
add anything. The skin is a matter of opinion. I like it, my wife
doesn;t. The boneless skinless checkine breast is great to cook on the
grill with a simple rub like my lemoande chili rub or with a marindae.
Just cause you have to dress it up to give it character doesn't make it
fake food. And sometimes it's fun to dress stuff up.

FYI, Chicken thighs are a better piece of meat for everything you would
do with a bonless skinless, but some people like the breast meat and
your mileage may vary.

Quoted message said:

The best tasting and healthiest meats are those riddled with fat. They
are succulent, juicy and oh so damned good. Ribs, chicke wings, roasts
or cuts still on the bone

Don't forget that old Saint Louis BBQ staple, snoots.

Quoted message said:

These are real meats with real flavour and
great texture, and so filling and satisfying.

I love ribs. I make ribs. Even I who loves ribs think they are a pain
in the ass to make. If I don't use my grill, I use my fridge (twice) my
smoker and my oven to make them. To do it properly, you need 8-20
hours, depending on how long you marinate and how long you rest with
the rub. Oh yeah, and how long you let em sit on the grill / in the
smoker. Plus, don't forget to peel the membrane, all of it.

Pork tenderloin takes marinade better, takes rub better and has a much
smaller membrane to pull off. Just rip it, and sit it for an hour to
marinade. Plus, it's much easier to store, marinate, and rub a 2 lb
pork tenderloin than the equivalent serving of ribs. The tenderloin
will also cook easier and give you a lot more options (it's hard to
stuff ribs).

Quoted message said:

Meats that stand on their
own without the need for gobs of spices and sauces for them to have
flavour. Pork fat rules.

Take away the fat and you are left with tasteless meat pretending to be
good food. You have to add all kinds of [censored] and spices and sauces for
it to have any taste at all.

I love ribs. But a lot of cuts of ribs are excessively fatty, to the
point where you can't taste the meat, which is the wrong way to go
about it. And Ribs just aren't the same without some kind of rub, some
marinade and some sauce. All around the world, except for memphis dry
ribs, which are pretty damn complex too.

Last note here: Porktenderloin is literally the filet of the pig. If
you like Filet mignon, chateubriand, and beef tenderloin, you will
have no complaints about pork tenderloin. It's the same portion from a
different animal. Very tasty.

-Hollywood
maxmamil.blogspot.com

I am speaking mainly on a cullinary vein and less on a health vein. But
I do believe that living low on the hog, so to speak, is healthier
because of the good fats and good nutrition of organ meats and bone
broths.

TC

Quoted message said:

Nicky said:

Thanks for the research, Jackie - saved for future use. I do things like
buying large chunks of pig at once, too : )

My family thinks I'm weird cause I sometimes come home with 40 lbs of
chicken breasts or something. When I get a deal, I go for it.

Today is the first time I found this group. I was desperately trying to
think of something good for dinner; thank you, Jackie, I have your
second pork roast recipe in the oven.

My husband been a well-controlled diabetic for several years. Always
did well with oral meds, and well-balanced diet. He had a suspected case
of pancreatitis a month or so ago, and has been totally uncontrolled
since then. He is now on insulin, and the numbers are coming down. His
doctor is demanding a no-carb diet!! This really doesn't exist! Even
salad, and skim milk has one carb! I am keep everything as low as
reasonably possible, and hopefully we can go back to some semblance of
"normal" some day.

Thanks for listening

Gillian
Florida!

Actually, I don't much care for pork chops, ribs or roasts at all.
IME, the only pork we like much is bacon, ham and sausage. Cured pork
is yummy, but I've never found a recipe for, as an example,
country-styled ribs, that we were very interested in eating. It comes
out "OK", but not "good." For us, fat and/or bones are irrelevant as
we don't much like plain, unadulterated pork.

This was part of my challenge in dealing with 18 lbs of tenderloin...
that we don't much like plain pork here. So... for us, sauces and
spices were most definetly going to be necessary - whether there were
bones and fat or no..

And frankly, I'd have bought 18 lbs of boned or fatty pork cuts... had
they been on sale for less than $1/lb. Given they weren't, I bought
the tenderloin. I don't choose meats based on what is the best, but
on where I can get the best deals. Then... I do what I need to do to
make it into the best meals.

That some other cut of pork is "better" is pretty irrelevant to the
thread... just as if I were posting hamburger recipes, it'd be pretty
irrelevant to point out that filet mignon is better than hamburger.

Quoted message said:

I am speaking mainly on a cullinary vein and less on a health vein. But
I do believe that living low on the hog, so to speak, is healthier
because of the good fats and good nutrition of organ meats and bone
broths.

What would you suggest they do with the rest of the hog then?

I mean... when we butcher chickens, we of course use the bones and skin
and organs for making broth and soup. Surprisingly enough, we don't
throw out the chicken breasts though just because they're not good for
that.

Quoted message said:

Quoted message said:

I am speaking mainly on a cullinary vein and less on a health vein. But
I do believe that living low on the hog, so to speak, is healthier
because of the good fats and good nutrition of organ meats and bone
broths.

What would you suggest they do with the rest of the hog then?

I mean... when we butcher chickens, we of course use the bones and skin
and organs for making broth and soup. Surprisingly enough, we don't
throw out the chicken breasts though just because they're not good for
that.

Actually, that is part of the problem. Consumers eat mostly high on the
hog and the less tender and consumer-desirable cuts go to pet food.

To me eating low on the hog implies making use of all the cuts, not
just the chicken breasts and the pork loins. Eat it all, including the
organ meats and the bones, etc. We need to get back to eating the way
our grandparents (or great-grandparents) used to eat. Don't waste a
thing and don't stick to only one cut all the time. Vary the menu.
Intead of always boneless skinless chicken breasts, try in on the bone
with skin. the best part is the crispy skin. Make soups from bones.
Cook up entire pork or beef roasts and shew the gristle off the bones.
It is full of collagen and all kinds of great nutrition. Mix it up a
bit. It is all good and healthy. Eat the organ meats, it is so
nutritious. And a gastronomic treat when done right.

TC

Quoted message said:

Quoted message said:

I mean... when we butcher chickens, we of course use the bones and skin
and organs for making broth and soup. Surprisingly enough, we don't
throw out the chicken breasts though just because they're not good for
that.

Actually, that is part of the problem. Consumers eat mostly high on the
hog and the less tender and consumer-desirable cuts go to pet food.

Funny, but when we *raise* chickens and *butcher* them ourselves, we
don't consider ourselves *consumers* per se.

Do you *read* the posts you reply to?

Quoted message said:

To me eating low on the hog implies making use of all the cuts, not
just the chicken breasts and the pork loins. Eat it all, including the
organ meats and the bones, etc. We need to get back to eating the way
our grandparents (or great-grandparents) used to eat. Don't waste a
thing and don't stick to only one cut all the time. Vary the menu.
Intead of always boneless skinless chicken breasts, try in on the bone
with skin. the best part is the crispy skin. Make soups from bones.
Cook up entire pork or beef roasts and shew the gristle off the bones.
It is full of collagen and all kinds of great nutrition. Mix it up a
bit. It is all good and healthy. Eat the organ meats, it is so
nutritious. And a gastronomic treat when done right.

You're preaching to the choir, d00d. We raise chickens here. And
eggs, of course. We've raised rabbits too, but not currently.

I've never roasted a turkey without canning several quarts of soup
afterwards.

But... nothing wrong with using it as pet food either though - I have 4
cats. They need to eat too. And it's cheaper to feed them homemade
food made with home-grown meat than to buy low-ash cat food. And no...
there is *no* "right" way to cook *some* organ meats - liver is for
cats.

Part of my interest in learning to cook pork, other than ham and bacon,
is my understanding that actual hogs consists of lots more than ham and
bacon. Since we can't raise a hog that consists entirely of ham and
bacon, it seemed time to learn to enjoy other cuts. Before we raise
our own, it seemed time to figure out *good* ways to eat stuff other
than that - cause there's only so much sausage one wants to make.

I already know how to render lard... and make soap. I have even
cleaned bacon fat and made soap out of it - comes out smelling live
Ivory.

Have you done this yet?

By any chance, do you make leather?

Make fur slippers?

Good thing I have you to preach the wonders of using the whole animal
for me... I'd never have known a pig consisted of anything other than a
loin if not for you ranting at me because I had the audacity to post
some recipes.

[email hidden] wrote:
::
:: To me eating low on the hog implies making use of all the cuts, not
:: just the chicken breasts and the pork loins. Eat it all, including
:: the organ meats and the bones, etc. We need to get back to eating
:: the way our grandparents (or great-grandparents) used to eat. Don't
:: waste a thing and don't stick to only one cut all the time. Vary the
:: menu. Intead of always boneless skinless chicken breasts, try in on
:: the bone with skin. the best part is the crispy skin. Make soups
:: from bones. Cook up entire pork or beef roasts and shew the gristle
:: off the bones. It is full of collagen and all kinds of great
:: nutrition. Mix it up a bit. It is all good and healthy. Eat the
:: organ meats, it is so nutritious. And a gastronomic treat when done
:: right.

Okay, when you put it like that, I can agree with you! Thanks.

[email hidden] wrote:
:: [email hidden] wrote:
::
:::: I mean... when we butcher chickens, we of course use the bones and
:::: skin and organs for making broth and soup. Surprisingly enough,
:::: we don't throw out the chicken breasts though just because they're
:::: not good for that.
:::
::: Actually, that is part of the problem. Consumers eat mostly high on
::: the hog and the less tender and consumer-desirable cuts go to pet
::: food.
::
:: Funny, but when we *raise* chickens and *butcher* them ourselves, we
:: don't consider ourselves *consumers* per se.
::
:: Do you *read* the posts you reply to?
::
::: To me eating low on the hog implies making use of all the cuts, not
::: just the chicken breasts and the pork loins. Eat it all, including
::: the organ meats and the bones, etc. We need to get back to eating
::: the way our grandparents (or great-grandparents) used to eat. Don't
::: waste a thing and don't stick to only one cut all the time. Vary
::: the menu. Intead of always boneless skinless chicken breasts, try
::: in on the bone with skin. the best part is the crispy skin. Make
::: soups from bones. Cook up entire pork or beef roasts and shew the
::: gristle off the bones. It is full of collagen and all kinds of
::: great nutrition. Mix it up a bit. It is all good and healthy. Eat
::: the organ meats, it is so nutritious. And a gastronomic treat when
::: done right.
::
:: You're preaching to the choir, d00d. We raise chickens here. And
:: eggs, of course. We've raised rabbits too, but not currently.
::
:: I've never roasted a turkey without canning several quarts of soup
:: afterwards.
::
:: But... nothing wrong with using it as pet food either though - I
:: have 4 cats. They need to eat too. And it's cheaper to feed them
:: homemade food made with home-grown meat than to buy low-ash cat
:: food. And no... there is *no* "right" way to cook *some* organ
:: meats - liver is for cats.
::
:: Part of my interest in learning to cook pork, other than ham and
:: bacon, is my understanding that actual hogs consists of lots more
:: than ham and bacon. Since we can't raise a hog that consists
:: entirely of ham and bacon, it seemed time to learn to enjoy other
:: cuts. Before we raise our own, it seemed time to figure out *good*
:: ways to eat stuff other than that - cause there's only so much
:: sausage one wants to make.
::
:: I already know how to render lard... and make soap. I have even
:: cleaned bacon fat and made soap out of it - comes out smelling live
:: Ivory.
::
:: Have you done this yet?
::
:: By any chance, do you make leather?
::
:: Make fur slippers?
::
:: Good thing I have you to preach the wonders of using the whole animal
:: for me... I'd never have known a pig consisted of anything other
:: than a loin if not for you ranting at me because I had the audacity
:: to post some recipes.

🙂

Quoted message said:

Quoted message said:

Quoted message said:

I mean... when we butcher chickens, we of course use the bones and skin
and organs for making broth and soup. Surprisingly enough, we don't
throw out the chicken breasts though just because they're not good for
that.

Actually, that is part of the problem. Consumers eat mostly high on the
hog and the less tender and consumer-desirable cuts go to pet food.

Funny, but when we *raise* chickens and *butcher* them ourselves, we
don't consider ourselves *consumers* per se.

Do you *read* the posts you reply to?

Quoted message said:

To me eating low on the hog implies making use of all the cuts, not
just the chicken breasts and the pork loins. Eat it all, including the
organ meats and the bones, etc. We need to get back to eating the way
our grandparents (or great-grandparents) used to eat. Don't waste a
thing and don't stick to only one cut all the time. Vary the menu.
Intead of always boneless skinless chicken breasts, try in on the bone
with skin. the best part is the crispy skin. Make soups from bones.
Cook up entire pork or beef roasts and shew the gristle off the bones.
It is full of collagen and all kinds of great nutrition. Mix it up a
bit. It is all good and healthy. Eat the organ meats, it is so
nutritious. And a gastronomic treat when done right.

You're preaching to the choir, d00d. We raise chickens here. And
eggs, of course. We've raised rabbits too, but not currently.

I've never roasted a turkey without canning several quarts of soup
afterwards.

But... nothing wrong with using it as pet food either though - I have 4
cats. They need to eat too. And it's cheaper to feed them homemade
food made with home-grown meat than to buy low-ash cat food. And no...
there is *no* "right" way to cook *some* organ meats - liver is for
cats.

Part of my interest in learning to cook pork, other than ham and bacon,
is my understanding that actual hogs consists of lots more than ham and
bacon. Since we can't raise a hog that consists entirely of ham and
bacon, it seemed time to learn to enjoy other cuts. Before we raise
our own, it seemed time to figure out *good* ways to eat stuff other
than that - cause there's only so much sausage one wants to make.

I already know how to render lard... and make soap. I have even
cleaned bacon fat and made soap out of it - comes out smelling live
Ivory.

Have you done this yet?

By any chance, do you make leather?

Make fur slippers?

Good thing I have you to preach the wonders of using the whole animal
for me... I'd never have known a pig consisted of anything other than a
loin if not for you ranting at me because I had the audacity to post
some recipes.

Touche. Point taken.

I do recall, as a child, watching family (parents and older siblings)
put down and butcher pigs, chickens etc when growing up. Also wild
rabbits and deer. Fish, eels and other seafood was plentiful on the
east coast too. My dad owned a restaurant and he drank soda because it
was available and ate french fries for the same reason, he also loved
white bread. He died at 68 of diabetic complications and heart disease.
My mom who drank no soda and ate mostly meat and veggies with little or
no bread or added sugars lived to her nineties and was pretty sharp
mentally and physically right to the end.

I see the trend towards only eating the leaner and more tender cuts and
I see it as being a limitting factor on our overall health. Not to
mention our enjoyment of a variety of cuts.

TC

Neither of us grew up on or even near farms, so butchering was sort of
a challenge for us the first few times. We were outright wimps,
frankly. 😉

I low-carb because I'm diabetic. My husband does not low-carb. He
grew up in a bakery and has stable bg even after eating a big chunk of
cake.

I do attempt to get the majority of carbs he eats into him as whole
grains and veggies and such. Even the outright "junk food" I make for
him is borderline stuff - apple pie, pumpkin pie, zucchini cake, carrot
cake, banana nut cake, etc. Basically, I try to get fruits, veggies
and nuts even into his "junk" food - and we grind the flour fresh so
it's all whole-wheat, etc.

One of the *fastest* ways to give up pasta is to start buying whole
wheat berries, grind them *by hand*, make a thick egg dough, beat
yourself up getting it rolled out, cut-it and leave it to hang all over
the house to dry... turns out noodles aren't really worth it very
often. 😉

We both mostly eat meat, veggies and dairy... because that's 95% of
what I cook. He eats a lot of fruit whereas I stick mostly to melons
and berries.

Trying to get to the point of being self-sufficient with the veggies
this year... a real mega-garden.

I don't think carbs are evil particularly, they're just not food for
*me*. But... frankly, grain is a stupid thing to grow. Potatoes are
OK. But grain is too much work, unless you have a bunch of equipment,
except mebbe for some corn.