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<small>[ February 05, 2003, 04:46 PM: Message edited by: TheCalypso ]</small>
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Pork should reach 160 degrees. It is allowed now to have a tinge of pink, if you like. As for the lenght of cooking, depends on the size and how cooked. Good eating!!!!
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<small>[ February 05, 2003, 04:46 PM: Message edited by: TheCalypso ]</small>
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Hiyas <img border="0" title="" alt="[Smile]" src="images/icons/smile.gif" /> Cooking is one of my favourite pastimes (as our waistlines show very plainly!) One of the cookbooks I depend on a lot is Alton Brown's 'I'm just here for the food'. He also has a show on Food Network called 'Good Eats'. He does a lot of basic dishes and explains the whole science of cooking in a very funny way. His mac and cheese is awesome. Also for general cooking info check out www.foodtv.com they have a lot of stuff like cooking times and great recipes. Good luck with your pork roast <img border="0" title="" alt="[Big Grin]" src="images/icons/grin.gif" /> VL
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ahhh... I love cooking! saturday I tried to do a home made lasagne from scratch which was 10 out 10. cost me the whole afternoon (greatly assisted by my daughter - kitchen in ruins afterwards), but the result was just awsome. especially when washed down with the bottle of nice chianti.
the secret about good cooking is a) never consult a recipe book but instead b) just keep on mixing and trying yourself c)always be generous on the fresh spices and herbs and d) overinvest in fresh & organic products and e) kitchen gadgets. cant go wrong, really.
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<small>[ February 05, 2003, 04:47 PM: Message edited by: TheCalypso ]</small>
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ditto 160, but I usually take pork of the grill (my kinda kitchen) when it reaches 155, if it's a thick cut. The temp seems to go up a little more afterwards just sitting. It'll dry out otherwise. Try a terderloin sometime marinated in just a store-bought marinade with something tangy in it.
It also does better with Jimmy Buffett playing in the background.
WAT
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<small>[ February 05, 2003, 04:48 PM: Message edited by: TheCalypso ]</small>
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Caly - I've had some success with some killer grill recipes - very easy and MUCH better results than any restaurant. Love to share ideas. Post when the time comes! - and get some reggae CDs to help!
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I just had to post to another 'caly'.
WELCOME...
I ditto all the others suggestions as to food prep... WATs suggestion of 5 degrees under temp is GREAT... meats have a sitting or wait time... after you take meat out of oven, or off grill, wrap tightly in foil and let sit for 15-20 minutes... allows meat to 'finish' cooking and will come up to temperature... juices permeate the meat... and meat is easier to carve...
Happy cooking and eating!
Cali
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<small>[ February 05, 2003, 04:48 PM: Message edited by: TheCalypso ]</small>
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Hi Calyp, Put a word out to Nikko. She is kinda our MB chef here (gourmet cook and all). She helped me last year with a Pork Roast that was yummy!!! <img border="0" title="" alt="[Big Grin]" src="images/icons/grin.gif" /> L.
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Dave... we be jam'in <img border="0" title="" alt="[Smile]" src="images/icons/smile.gif" /> ? <img border="0" title="" alt="[Smile]" src="images/icons/smile.gif" /> Jim/NSR
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Hey, I have a cookie recipe I didn't believe could work. But it does....
Peanut Butter Cookies
i cup crunchy peanut butter
1 cup granulated sugar
1 tsp vanilla
1 egg
Mix together. Drop by teaspoons on cookie sheet and bake at 350 for about 15 minutes. Will be crunchy. You can add 1/2 cup chocolate chips.
I know, this can't work.....but it does.
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</font><blockquote><font size="1" face="Verdana, Arial">quote:</font><hr /><font size="2" face="Verdana, Arial">Originally posted by NSR: <strong>we be jam'in <img border="0" title="" alt="[Smile]" src="images/icons/smile.gif" /> ?</strong></font><hr /></blockquote><font size="2" face="Verdana, Arial">Yea, Mon - the I an' I be jammin! <img border="0" title="" alt="[Big Grin]" src="images/icons/grin.gif" />
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Don't over cook meat. Let meat stand a good 20 minutes before cutting (juice will run out it you cut it immediatly), internal temp will rise about 5 degrees while standing. Do not pierce the meat with a fork, juice runs out.
Use your finger to poke the meat before and during cooking. Eventually you will be able to tell how much of it is cooked by the resistance you feel. Takes a while to learn, just like rebuilding a M.
As for beef, just bring out the cow and I will hack off what I want and ride the rest home.
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