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The Hobbit Hole VI - And Whither Then? I Cannot Say...
Posted on 01/31/2004 9:52:08 AM PST by ecurbh
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To: Sam Cree
I got to looking up guides on the internet, which got me to looking up boat rentals, which got me to looking up cabins (for the boys to stay in during Easter Moot).
Then I got depressed.
LOL!!
It appears they'll be staying in the tent...but that is just fine.
Yeah! Paddlefish!
9,121
posted on
02/25/2004 11:41:42 AM PST
by
2Jedismom
(HHD with 4 Chickens)
To: Sam Cree
You know how Steve analyzes stormwater runoff for polution content? Well, this guy monitors fish. Scuba dives down and checks out fish.
He told Steve that he's actually seen catfish so large that it frightened him!
9,122
posted on
02/25/2004 11:44:44 AM PST
by
2Jedismom
(HHD with 4 Chickens)
To: Overtaxed
I usually just bake a pork loin with salt, pepper, rosemary, and garlic. Ok...that is what I'm gonna try...it's very very small, though...I think what? 275 degrees for a couple of hours? Covered with foil?
9,123
posted on
02/25/2004 12:13:06 PM PST
by
2Jedismom
(HHD with 4 Chickens)
To: Professional Engineer
I'm supposed to make sense?!
9,124
posted on
02/25/2004 12:16:10 PM PST
by
Darksheare
(Fortune for today: Beware of little old ladies with bowling bags)
To: 2Jedismom
I'll have to look it up in the book....thought it was around 325 to 350 and 20 minutes per pound. I'd seal the whole thing in aluminum foil.
To: 2Jedismom
...but then again, you might want to brown it before covering it...forget the wrap part!
To: 2Jedismom
So this guy probably knows a couple good spots to try, sounds like.
I wonder how big a catfish it takes to scare him.
9,127
posted on
02/25/2004 12:19:36 PM PST
by
Sam Cree
(Democrats are herd animals)
To: Sam Cree
I don't know, but my stomach just growls thinking about it! LOL
9,128
posted on
02/25/2004 12:20:21 PM PST
by
2Jedismom
(HHD with 4 Chickens)
To: Overtaxed
I have the oven set at 275...the whole thing is probably a pound. I'll check it here in an hour...
You think?
9,129
posted on
02/25/2004 12:21:47 PM PST
by
2Jedismom
(HHD with 4 Chickens)
To: Overtaxed
Oh, and I didn't have any rosemary...I used marjoram. Said "Pork" on the label...
9,130
posted on
02/25/2004 12:22:27 PM PST
by
2Jedismom
(HHD with 4 Chickens)
To: 2Jedismom
Ha!
See everyone later.
9,131
posted on
02/25/2004 12:22:45 PM PST
by
Sam Cree
(Democrats are herd animals)
To: 2Jedismom
Sounds okay. I usually go by what the cookbook says.
Majoram should work....I just like rosemary better!
To: Sam Cree
See ya later, Sam! Always fun talking fish with ya!
9,133
posted on
02/25/2004 12:24:04 PM PST
by
2Jedismom
(HHD with 4 Chickens)
To: Overtaxed
I'm hoping it will be somewhat tender...I seem to never be able to get meat I cook tender! unless I boil it in some sort of gravy or something...
9,134
posted on
02/25/2004 12:25:11 PM PST
by
2Jedismom
(HHD with 4 Chickens)
To: 2Jedismom
Don't think I've ever come across naturally tough tenderloin...of course I have overcooked it before and that makes it kinda chewy! Nowadays I try to cook it just until the juices run clear.
To: Overtaxed
Ok...I have a meat thermometer...I'll check it now and then till it gets to be 170 degrees. THat's what it says for pork.
9,136
posted on
02/25/2004 12:32:51 PM PST
by
2Jedismom
(HHD with 4 Chickens)
To: 2Jedismom
I would have said use a meat thermometer, but I don't use one myself so.....:)
To: Overtaxed
It's just such a tiny little thing...it's a foot long probably, but about 2' thick.
9,138
posted on
02/25/2004 12:35:56 PM PST
by
2Jedismom
(HHD with 4 Chickens)
To: 2Jedismom
Most of the time I get a pork loin for roasting....I usually end up slicing tenderloins and doing 'em on the stovetop.
To: Overtaxed
Is that what I've got here? Tenderloin???
Can I take it out and do it on the stove?
9,140
posted on
02/25/2004 12:44:27 PM PST
by
2Jedismom
(HHD with 4 Chickens)
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