/ck/ - Food & Cooking

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Anonymous Mon May 13 16:57:30 2019 No.12321292 [Reply] [Original]

U faggots talk about about my burgers but u got nothing on my pork loin

>>	Anonymous Mon May 13 16:59:30 2019 No.12321298 What is that inside?

>>	Anonymous Mon May 13 17:04:18 2019 No.12321336 >>12321292 Show crumb shot.

>>	Anonymous Mon May 13 17:05:40 2019 No.12321342 File: 189 KB, 1511x2015, FB_IMG_1550933665189.jpg [View same] [iqdb] [saucenao] [google] >>12321292 Bitch please you haven't even draped it with prosciutto.

>>	Anonymous Mon May 13 17:06:08 2019 No.12321346 >>12321298 >What is that inside? >>12321292 >pork loin

>>	Anonymous Mon May 13 17:41:07 2019 No.12321474 File: 2.13 MB, 4032x3024, image.jpg [View same] [iqdb] [saucenao] [google] >>12321342 Why would I when I can put it inside it?

>>	Anonymous Mon May 13 17:42:10 2019 No.12321477 >>12321474 is it bad that i want to penetrate that?

>>	Anonymous Mon May 13 17:49:01 2019 No.12321493 File: 52 KB, 960x541, FB_IMG_1554835230693.jpg [View same] [iqdb] [saucenao] [google] >>12321474 Because the inside is supposed to be for the savory and aromatics.

>>	Anonymous Mon May 13 17:49:29 2019 No.12321494 File: 277 KB, 2048x1725, 9.jpg [View same] [iqdb] [saucenao] [google] >>12321292 >itt we post some loinz

>>	Anonymous Mon May 13 17:52:23 2019 No.12321501 File: 97 KB, 640x640, 784_n.jpg [View same] [iqdb] [saucenao] [google] >>12321494

>>	Anonymous Mon May 13 17:53:26 2019 No.12321502 File: 121 KB, 640x640, 17.jpg [View same] [iqdb] [saucenao] [google] >>12321501

>>	Anonymous Mon May 13 17:54:48 2019 No.12321506 File: 275 KB, 1100x825, DSC00770.jpg [View same] [iqdb] [saucenao] [google] >>12321502

>>	Anonymous Mon May 13 17:55:51 2019 No.12321510 File: 419 KB, 1500x1125, DSC00761.jpg [View same] [iqdb] [saucenao] [google] >>12321506

>>	Anonymous Mon May 13 17:56:27 2019 No.12321512 >>12321502 This is the only one that looks appetizing in the slightest.

>>	Anonymous Mon May 13 18:00:27 2019 No.12321527 >>12321292 Looks good. and I eat prok unlike those others...

>>	Anonymous Mon May 13 19:07:16 2019 No.12321786 >>12321506 Why aren’t you butterflying your pork my dude

Anonymous Mon May 13 19:09:08 2019 No.12321793

>>12321510
I get, understand, and am ok with it being dry. the trade off is that damn nice and slim crispy fat layer on top. I take it off before my family notices most times. If you make a good quality gravy for it then the dryness factor is negated. Serve with either balsamic roasted broccoli/ pan roasted 'sell sprouts and maybe a garlic mashed? delightful. PLUS they're usually on the cheap

>>	Anonymous Mon May 13 19:12:40 2019 No.12321811 File: 248 KB, 1499x1000, CACDCD2F-4D70-4268-B444-E0556CDC41DF.jpg [View same] [iqdb] [saucenao] [google] >>12321510

>>	Anonymous Mon May 13 19:45:30 2019 No.12321974 I made a pork loin stuffed with apple, sage and feta cheese once and it was surprisingly good.

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