pumpkinandstorm: Replacing Marinated Pork Tenderloin with her highly-praised,

Filipino Eggrolls

6 packages of egg roll wraps
2 carrots
onion
granulated garlic
2 1/2 lbs lean ground beef
2 1/2 lbs lean ground pork
salt and pepper

- Put beef and pork into a bowl and mix together
- Chop carrots and onion into very fine pieces
- Add 1 1/2 tbsp salt, 3 tbsp pepper, 3 tbsp granulated garlic, onion and carrot to meat mixture and blend together.
- Open egg roll wraps and put 1 tbsp meat mixture on wrap and roll it up (jelly roll style) sealing with water on the bottom edge.
- Cover to prevent drying
- Heat oil in a skillet at medium to medium high heat
- Fry egg rolls about 2 - 3 minutes per side until nicely browned
- Drain on paper towels.
- Sprinkle both sides with salt

We have another "official" contestant, pumkinandstorm has stepped-up the odds with this simple framework for a spattering of tasty dishes!!




Chinese Pork Tenderloin

Ingredients
2 pork tenderloins (1 -1/2lb or 750g)

Marinade
2 tbsp light soy sauce
2 tbsp hoisin sauce
1 tbsp sherry
1 tbsp black bean sauce
1-1/2 tsp minced gingerroot
1-1/2 tsp packed brown sugar
1 clove garlic
1/2 tsp sesame oil
Pinch five-spice powder

Directions
1. Trim any fat from tenderloins. Place in shallow glass.
2. Marinade: Whisk together soy sauce, hoisin sauce, sherry, black bean sauce, gingerroot, sugar, garlic, sesame oil and five-spice powder.
3. Pour marinade over tenderloins, turning to coat. Cover and refrigerate for 24 - 48 hours, turning occasionally. Let stand for 30 minutes at room temperature before cooking.
4. Place tenderloins on rack in roasting pan, reserving marinade; Bake, basting generously four times in 375F oven for 30 to 35 minutes or until meat thermometer inserted at 20 - degree angle registers 160 F and meat still has hint of pink.
5. Remove to cutting board and tent with foil. Let stand for 10 minutes.
6. Using sharp knife, slice pork diagonally into thin slice

Challenge Accepted!

Exactly. Bringing a deadly weapon to a fight (or assault situation) probably just increases your chances of fatality; it is quite easy to turn a noob's knife against them, and worse, an assailant who might've let you free will see your weapon-weilding as legitimating lethal action against you (heck, it's self-defense after all).

>> ^FlowersInHisHair:

>> ^chingalera:
Watched a guy get stabbed once....hardly knew what I was looking at until it was over and the guy was dead. Right in front of my studio in San Fran...@6th @ Market, heart of the tenderloin-Happened too fast for the victim to even react.
Knives are a motherfucker and everyone should have at least one, high-carbon folder with a tanto tip!
cold steel, benchmade, etc....get you a good one and it'll last you yer life

"Knives are bad, so buy one and carry it with you"? Dude, WTF.

>> ^chingalera:

Watched a guy get stabbed once....hardly knew what I was looking at until it was over and the guy was dead. Right in front of my studio in San Fran...@6th @ Market, heart of the tenderloin-Happened too fast for the victim to even react.
Knives are a motherfucker and everyone should have at least one, high-carbon folder with a tanto tip!
cold steel, benchmade, etc....get you a good one and it'll last you yer life

"Knives are bad, so buy one and carry it with you"? Dude, WTF.

I remember this one time in the Tenderloin of SF I was at a corner store of the infamous sixth street. I was walking out of the store when a bummed out crack head came rushing around the corner. He hit my beer as he walked by, not on purpose but because he was fucked up. He yelled, "watch where you're fucking going!" And I yelled "YOU watch where YOU'RE FUCKING going". And then all of a sudden I had all of these fucking idiots coming out of the woodwork at me. So, I kept walking and they kept following.

I crossed the street and I don't remember what I said but one of the guys just came up to me and quickly arranged a razor blade to my neck. And I just kept saying "DO IT, DO IT, Let's see you do it!"

I'm not sure if that is the way to handle it but it freaked the guy out.

>> ^chingalera:

Watched a guy get stabbed once....hardly knew what I was looking at until it was over and the guy was dead. Right in front of my studio in San Fran...@6th @ Market, heart of the tenderloin-Happened too fast for the victim to even react.
Knives are a motherfucker and everyone should have at least one, high-carbon folder with a tanto tip!
cold steel, benchmade, etc....get you a good one and it'll last you yer life


Also, vote for politicians who don't desire to keep a squalid ghetto in the center of the city.

If China can build a sky-scraper in 15 days, San Francisco should be able to figure out how to clean up a ghetto in less than 30 years, right?

Watched a guy get stabbed once....hardly knew what I was looking at until it was over and the guy was dead. Right in front of my studio in San Fran...@6th @ Market, heart of the tenderloin-Happened too fast for the victim to even react.

Knives are a motherfucker and everyone should have at least one, high-carbon folder with a tanto tip!
cold steel, benchmade, etc....get you a good one and it'll last you yer life

It's really humorous to me to see SFPD's undercover cops. They just don't fit in, ever. Even when these messengers of the darkside are trying to get protestors to "incite a riot" so they can tase & arrest everyone, everyone knows who you are. I know you're reading this. FUCK YOU.

The other humorous thing about them is most of the drugs in the Tenderloin (like bad, bad stuff - OCs, methadone, heroin, crack, meth) are peddled a block away from the police station and it seems like every once in a while they'll try to nab a whole bunch of people but for the most part that entire block is overlooked by the entire police department. Why is that?

You think they had it bad? This morning my computer wouldn't connect to the Internet! It was the worst time of my life, even worse than that time when the VCR broke. I had to eat a tenderloin steak and drink a red bull just to calm my nerves.

I've heard this many times before, and I disagree. When I'm training one of my cooks the temperatures of meats, I will call them over to my station every time I am testing a steak. Only by actually feeling dozens of steaks, lamb racks, pork tenderloins, ducks breasts and so on, can you begin to learn the feel of doneness.

My principle argument with this is that different cuts of steak feel different. A prime rib that is medium well may have a texture that is almost as tender as a medium rare new york striploin, just for example.

My favourite temperature? Take a large, well marbled steak, preferably rib eye or striploin, and place above the grill or under a heat lamp for 10-15 minutes, until roughly body temperature. Now season liberally with kosher salt and cracked black pepper, and grill at extremely high temperature over hard wood charcoal. Sear each side twice for about 15-30 seconds. The steak should still be bright red and gelatinous all the way through, but have beautiful char lines on each side.

Serve with red wine and shallot veal reduction, something horseradish-y (horseradish compound butter, horseradish mashed potato, horseradish creme fraiche, etc), something green and leafy and garlic-y (maybe garlic fried rapini, maybe some wilted spinach, whatever) and some colourful veggies.

Oh and as long as we're in dreamland, why not a bottle of Vega Sicilia Unico as well? I mean, if you've got a few grand to toss around.

Totally psyched. I've got some great ideas working. I can't 100% commit that this will be exactly as you guys see it tomorrow night, but this is the plan so far:
VideoSift Tasting Menu 2008

Thai Coconut Soup
With Sunflower Sprout Tempura

Smoked Duck Salad Roll
Spicy Mango-Soy Dip

Pan Roasted Halibut
Stir fry of Wild Chanterelles

Seared Quebec Foie Gras
Tomato “Brioche”, Salad of Green Olive, Almond, Mandarin Orange, Cherry Tomato and Frozen Grape

Salad of Heirloom Tomatoes
Balsamic Reduction, Fresh Mozzarella “Crouton”, Thai Basil, Black Volcanic Salt

“Scallop Wrapped Bacon”
Grilled BC Matsutake mushroom, oven cured Butternut Squash Chip

Grilled Baby Romaine
Spicy Eggplant and shaved Parmigiano Reggiano

Sorbet
Grapefruit and Sambuca

Seared Lamb
Maple-Tamarind Jus, Fiddlehead Tart

Grilled Beef Tenderloin
Potato basket, roasted Baby Beets

Chocolate Sour Cherry Bread Pudding
Macerated Okanogan Strawberries

Lavender Chocolate Truffles


I got a bunch of prep ready for it today, so it'll be awesome whatever happens. Bring yer appetites, folks!

Elope with me Miss Private and we'll sail around the world
I will be your Ferdinand and you my wayward girl
How many nights of talking in hotel rooms can you take?
How many nights of limping round on pagan holidays?
Oh elope with me in private and we'll set something ablaze
A trail for the devil to erase

San Francisco's calling us, the Giants and Mets will play
Piazza, New York catcher, are you straight or are you gay?
We hung about the stadium, we've got no place to stay
We hung about the tenderloin and tenderly you tell
About the saddest book you ever read
that always makes you cry
The statue's crying too and well he may

I love you I've a drowning grip on your adoring face
I love you my responsibility has found a place
Beside you and strong warnings in the guise of gentle words
Come wave upon me from the family wider net absurd
"You'll take care of her, I know it, you will do a better job"
Maybe, but not what she deserves

Elope with me Miss Private and we'll drink ourselves awake
We'll taste the coffee houses and award certificates
A privy seal to keep the feel of 1960 style
We'll comment on the decor and we'll help the passer by
And at dusk when work is over we'll continue the debate
In a borrowed bedroom virginal and spare

The catcher hits for .318 and catches every day
The pitcher puts religion first and rests on holidays
He goes into cathedrals and lies prostrate on the floor
He knows the drink affects his speed he's praying for
a doorway
Back into the life he wants and the confession of the bench
Life outside the diamond is a wrench

I wish that you were here with me to pass the dull weekend
I know it wouldn't come to love, my heroine pretend
A lady stepping from the songs we love until this day
You'd settle for an epitaph like "Walk Away, Renee"
The sun upon the roof in winter will draw you out like a flower
Meet you at the statue in an hour
Meet you at the statue in an hour

Trader Joes has good frozen vegetables that are vastly superior to any other frozen vegetables I've come across.

I also am addicted to those 4-pound bags of frozen Breaded Chicken Breast Tenderloins from Sam's Club. It's better than "fresh" chicken.

Ahhh roasts... the one place where personal attacks are welcome. Well I am not one to pass up an opportunity.

Unfortunately Mink is not important enough for me to do any research about his comments, or habits. So I can only relate against my experiences with him.

Mink once told me that since I eat meat, I should be expected to slaughter my own livestock for every meal. And for that I hate him. Seriously. It's a retarded fucking argument. Do you live on a farm and eat everything from the earth that you planted? No, and if you do... go fuck yourself.

I can only hope that you are involved in some kind of epic natural disaster that will force you to eat meat, and not just regular meat, the meat of your family. I hope you get stranded in an ice age environment and are forced to eat the butt tenderloins of your children.

ant: hahahahahaha I found this (your comment, not the video) deliriously funny which means.... yup it's approaching 3 am.

djsunkid: What type of cheese do you think would work best with the pork tenderloin recipe? I love eating bold flavors so I'd probably a muenster or an irish swiss. However, I've learned from experience that if my cooking style was reflected in my wardrobe I'd often go out wearing boldly clashing colors.