- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Pork Marsala (photos)
Posted on 5/15/13 at 10:14 pm to steakbombLSU
Posted on 5/15/13 at 10:14 pm to steakbombLSU
quote:
cookin like that every night?
We don't eat like this every night. Last night was her birthday and I cooked. Tonight was just a happy she did for me, and we needed to use that second pork loin or freeze it, and they cook better from fresh.
Oh - and I only ate about half of the Pork Marsala that was on my plate. I will take the other half to work tomorrow for lunch.
This post was edited on 5/15/13 at 10:20 pm
3
Posted on 5/15/13 at 10:18 pm to MeridianDog
quote:
We don't eat like this every night.
Documented lie. As my buddy from the Crichton area of Mobile said, "don't be scared man."
Posted on 5/15/13 at 10:18 pm to Gris Gris
quote:
I don't like certain foods socializing on my plate. I put sides in mini casserole dishes on my plate quite often or use ceramic sectional plates someone gave me to support my obsession.
You sound like Zach's Lucy.
Posted on 5/15/13 at 10:21 pm to MeridianDog
Gotcha. I've just been seeing a lot of your stuff lately and I think dang I need to be hangin out over there.
Posted on 5/15/13 at 10:25 pm to steakbombLSU
He may not cook like that every night but he does it often. As he has said, he doesn't like leftovers.
He is very skilled at cooking for 2. I wish I could learn to chill on the portions when I cook. Especially wish I could use the small skillet instead of the large when making cornbread.
He is very skilled at cooking for 2. I wish I could learn to chill on the portions when I cook. Especially wish I could use the small skillet instead of the large when making cornbread.
Posted on 5/15/13 at 10:32 pm to MeridianDog
Best poster on the F&D board 
Posted on 5/15/13 at 10:42 pm to MeridianDog
damn, MD, that looks great
Posted on 5/15/13 at 10:54 pm to TigerMyth36
quote:
You sound like Zach's Lucy.
Whoa..hold up there, TM. Them's fightin' words! I eat cheese and I don't eat chicken salad nearly every day in addition to fried fish from Brookshire's or Monjuni sause. Nope. None of that. I just don't like the salad juices and veggie juices mixing all up together and gettin' on my rice and gravy. I like to taste all the flavors separately. If I want them altogether, I'll make soup!
Posted on 5/15/13 at 10:55 pm to Gris Gris
Posted on 5/16/13 at 9:28 am to TigerMyth36
quote:
cooking for 2
This is not always easy to accomplish, but a growing necessity at our house. We like to eat well, and saving as much food budget money as possible through portion control and cooking no more than reasonable allows us to eat pretty much whatever we want while holding down food costs (and calorie content through portion control). I have problems with portion control, but most of the time I do OK cooking for 2.
If a portion cost is $4.00 for a meal, then the cost difference in making enough (2 portions) and too much (say 4 portions) would be $8.00. $4 seems high, but look at beef. A portion of beef may be $8-$10. Fish is close to the same.
If we know that leftovers are good we might make extra and freeze it or serve within the next two days from the fridge. That is not always the case, and we hardly ever keep anything for more tha 48 hours in the fridge because of food safety concerns. Cooking is a pleasure for me, so I'd just as soon cook as to heat up leftovers.
I know that some restaurants will keep cooked food under refrigerated storage for several days to a week, but not at my house. With that in mind, it is just smarter to cook only what we will eat if at all possible.
I like to shop at Sams because they have quality products in their butcher case in Meridian. The fact that they package 4-6 portions in a pack of beef or fish or pork is a real problem when cooking for 2.
This post was edited on 5/16/13 at 9:32 am
Posted on 5/16/13 at 9:54 am to MeridianDog
I buy most of my meat at Sam's too, and I always portion it out in servings for 1 and freeze it. A little bit of effort, but it makes it easy to cook for 1, 2, 3 or a crowd.
I love marsala. I like to add just a little cream or half and half to the sauce.
I love marsala. I like to add just a little cream or half and half to the sauce.
Posted on 5/16/13 at 11:03 am to HungryTiger
quote:
I like to add just a little cream or half and half to the sauce
I do too, but that is lots of calories and I can eat more often with fewer calories. This way is good too.
Posted on 5/18/13 at 9:44 pm to MeridianDog
Posted on 5/18/13 at 9:52 pm to HungryTiger
quote:yep. I do a Venison Marsala over linguini that is a fine dish for the camp.
I like to add just a little cream or half and half to the sauce.
Posted on 5/18/13 at 11:14 pm to MeridianDog
Looks good.
Did you and your lady ever have kids? If so, are they grateful now for how much better y'all are than most parents?
Posted on 5/18/13 at 11:32 pm to MeridianDog
Yikes only 48 hours? I just had some delicious meatloaf that was close to 2 weeks matured. Including mashed potatoes
Posted on 5/18/13 at 11:43 pm to ATL TGR
Most leftovers are 5 to 6 days in the fridge before freezing here.
Posted on 5/19/13 at 7:49 am to MeridianDog
As always, that looks outstanding! 
Posted on 5/19/13 at 9:09 am to MeridianDog
quote:
I like to shop at Sams because they have quality products in their butcher case in Meridian. The fact that they package 4-6 portions in a pack of beef or fish or pork is a real problem when cooking for 2.
Sounds like you need a Food Saver. I shop at Sam's and when I buy chicken, i'll come home and package single chicken breasts for freezing. Write the date on the bag and toss it in the garage freezer. It's one of my favorite kitchen gadgets.
Posted on 5/19/13 at 9:38 am to MeridianDog
Don't think I reply to many, if any, of your threads but I enjoy reading them. Fine looking meal there. Keep it up.
Page 2 of 3
Back to top
Follow TigerDroppings for LSU Football News