Drawing on my tagline file... I found them both... sent the first to Ruth... and below is the second... ;)

Thanks. I figured you'd know.

And that I'd be reading all the messages so would see that... ;)

Good thing someone else is also reading all the messages.

I'd been tempted to let you sous chef for me, but then did it myself anyway.... you'd've been much more efficient, no doubt... ;)

I was surprised to see how quick I was in comparison
with former professional chef Ian - part or most of
it is that he's not under pressure any more and can
indulge his perfectionism and cut things to the level
of evenness expected of an apprentice in a three-star
restaurant. There may be a touch of that dreaded
septuagenarian slowing down, too.

Makes a lot of sense... :)

But is still sort of sad - I remember Ian as a vigorous 50-odd,
confident and with practice from cooking all the time. Now he
spends far too much time playing Battle Dragons or War Dragons
or something like that and far too little time in the kitchen.

If anyone wants to visit him and Jacquie, I suspect the
next year or so might be the time to do so.

I wish it might be a possibility... but rather unlikely for me... I'd
love to meet the legends of the echo... ;) But of course, they'd not
know me from Adam...

A distressing number of legends of the echo, as you call
them, are dead or missing.

+

was still fine, and she should use it on rolls baked for the picnic...

I wonder if it had improved with the aging.

Not sure if it had improved, that would be hard to do... but it
certainly hadn't suffered by the aging... :)

Some things do improve with aging, even if they seem
perfect when new.

I wonder if there'll ever be an artificial sweetener
(let's face it, monkfruit and stevia, though they are
"natural" products, really aren't natural sweeteners).
that would fool me more than once or twice (then my
taste buds get used to it and start compensating).

Dunno... they don't seem to fool my taste buds... and after developing
the issues with saccherine, I tend to try to avoid them just on general principles now... I'd hoped for better from the "natural product"
artificial sweetening, but at this point I just as soon have cane sugar,
or no added sugar at all...

Agreed completely.

... Don't eat that. Studies prove it is hazardous to your health.

"Don't eat that. Studies prove it isn't hazardous to your health."

Are you saying that people would prefer to eat foods hazardous to their health....? ;)

Yep, it's partially that I believe that sugar, fat, and
salt are among the most pleasurable foods, that there's
some truth to that it tastes bad if it's "good" for you,
and in its original form the statement is a truism, not
a witticism.

I'm not convinced that sugar, fat, or even salt are that hazardous, at
least within reasonable limits.... :)

And it's not as if we all were of a homogeneous
physiology. Some people tolerate heat better. Some
people tolerate salt better. Some people have blue eyes.

Olive Brined Pork Tenderloin
Categories: Main, Mediterranean, starch, salt, fat
Yield: 4 servings

2 pork tenderloins
1 qt olive brine
1 qt water
1 c brown sugar
1/2 hd garlic
2 rosemary sprigs
1 Tb garlic, chopped
2 Tb flat-leaf parsley, chopped
2 Tb oregano, chopped
4 Tb lemon juice
1 c EVOO or to taste
s, p as needed
sweet potato gratin

Combine the olive brine, water, brown sugar and garlic head;
stir to dissolve the sugar. Add the pork to the mixture and
soak in the brine, refrigerated, for 2 days.

After the brining is complete, remove the tenderloins and
pat dry. Portion the tenderloin into 2-oz pieces, slicing
on the bias; reserve.

Mix chopped garlic, parsley, oregano, lemon juice and olive
oil in a bowl. Season with salt and pepper. Reserve.

In a saute pan, saute the pork tenderloins until golden
brown. Then roast the tenderloins for 4 to 5 min in a 400F
oven. Warm the sweet potato gratin in a 350F oven for 10 min
and arrange one piece in the center of each serving plate.
Place 3 pieces of the pork tenderloin on each plate and
finish with the reserved lemon-oregano dressing.

Sean Eastwood, Isabella's, Geneva IL
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