and @GSD Mom and unclesnipe Pork, for me, has gotten real “iffy” for me since the “other white meat” ad campaign noted in my above post. That really ruined pork for me, other than bacon, ham, and an occasional pork tenderloin. I’ve heard of good things regarding “heritage” pork, but haven’t had time to pursue it.
These days… with “the other white meat” campaign… it’s TOO lean. I liked OLD pork chops, OLD pork loin….. I can only stand bacon and ham these days. That said, I do have a couple of pork tenderloin recipes that I haven’t made in years that were OK at least a couple of years after the “other white meat” campaign that I haven’t made since then.
I’ve always been curious about trying something like that, but not willing to deal with my (paranoid) husband’s worry about leaving the oven on all night when there’s no one awake to check on it! I wish that a whole turkey would fit in my slow-cooker, but (sigh!), no.
Interesting! I’ve never roasted one at that temperature — my recipe (from Gourmet magazine, although i don’t know the date) uses 325 F. I must admit that I’d be really worried about using such a “high” temperature.
Hmmm… That may, indeed, be true. However, I have a feeling that some of them are generated by the company’s lawyers who are fearful of past or potential lawsuits.
Not chicken — you may be thinking of what’s called a “chicken nugget.” A tater tot is grated potatoes formed into a cylinder: en.wikipedia.Org/wiki/Tater_tots
and @GSD Mom and unclesnipe Pork, for me, has gotten real “iffy” for me since the “other white meat” ad campaign noted in my above post. That really ruined pork for me, other than bacon, ham, and an occasional pork tenderloin. I’ve heard of good things regarding “heritage” pork, but haven’t had time to pursue it.