tag:blogger.com,1999:blog-34927862.post6948135839863585209..comments2024-03-14T01:30:53.723-07:00Comments on Cooking With The Single Guy: Test Kitchen: Maple Sugar-Ginger Roast PorkSingle Guy Benhttp://www.blogger.com/profile/02496236420566420946noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-34927862.post-55405172838454417062009-12-20T19:27:53.253-08:002009-12-20T19:27:53.253-08:00The plating shots are so professional looking!
To...The plating shots are so professional looking!<br /><br />Too bad about the tasteless pork. Chalk it up to industrial farming. I would have brined the loin in a maple syrup brine instead of just marinating.Nate @ House of Anniehttps://www.blogger.com/profile/00999631992214200998noreply@blogger.comtag:blogger.com,1999:blog-34927862.post-36226981593484863592009-12-18T08:53:42.872-08:002009-12-18T08:53:42.872-08:00Well, it certainly looks delicious. I find that p...Well, it certainly looks delicious. I find that pork loin roasts generally are bland and dry and that is why they always are served with fruity flavorful sauces. I prefer the fatty butts/shoulder roasts myself. Looks like you have lots of pork sandwiches in your future.foodhoehttp://foodhoe.comnoreply@blogger.comtag:blogger.com,1999:blog-34927862.post-15540146632018996122009-12-17T12:25:23.266-08:002009-12-17T12:25:23.266-08:00Thanks Ben, for clearing that up!Thanks Ben, for clearing that up!julie khttps://www.blogger.com/profile/01819886883087810824noreply@blogger.comtag:blogger.com,1999:blog-34927862.post-57302968419624692352009-12-17T12:02:28.241-08:002009-12-17T12:02:28.241-08:00Julie, people aren't as strict these days abou...Julie, people aren't as strict these days about cooked pork because the methods of raising pigs have improved. But that's why it's important to use the thermometer to make sure it's at 135 degrees. Mines was 140 degrees and when rested it had a pinkish color but it wasn't raw or juicy like red meat. It just looked pink but there wasn't any wetness to it.Single Guy Benhttps://www.blogger.com/profile/02496236420566420946noreply@blogger.comtag:blogger.com,1999:blog-34927862.post-89160928578769645702009-12-17T10:17:06.343-08:002009-12-17T10:17:06.343-08:00What is the current thinking of eating pinkish por...What is the current thinking of eating pinkish pork? Not really a pork fan but yours looks like it turned out beautifully...julie khttps://www.blogger.com/profile/01819886883087810824noreply@blogger.comtag:blogger.com,1999:blog-34927862.post-87651117217127046992009-12-17T09:41:57.629-08:002009-12-17T09:41:57.629-08:00SIngle Guy, thanks for testing this so I don't...SIngle Guy, thanks for testing this so I don't have to! It does look good but it doesn't sound like a winner. And I'm with you--why buy so many special things just for garnishing? Um, no.Hungry Doghttps://www.blogger.com/profile/09176958081093165894noreply@blogger.comtag:blogger.com,1999:blog-34927862.post-29641678459794309832009-12-17T05:53:05.254-08:002009-12-17T05:53:05.254-08:00The pictures make it look yummyThe pictures make it look yummyHaddockhttps://www.blogger.com/profile/11573906991666088642noreply@blogger.com