Pork Marsala (photos) | Page 2 | TigerDroppings.com
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MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
6273 posts

re: Pork Marsala (photos)

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 at 10:20 pm


kfizzle85
LSU Fan
en oh, el ay
Member since Dec 2005
21424 posts

re: Pork Marsala (photos)
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."


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TigerMyth36
LSU Fan
River Ridge
Member since Nov 2005
30867 posts

re: Pork Marsala (photos)
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.


steakbombLSU
LSU Fan
H-Town
Member since Feb 2005
3136 posts

re: Pork Marsala (photos)
Gotcha. I've just been seeing a lot of your stuff lately and I think dang I need to be hangin out over there.


TigerMyth36
LSU Fan
River Ridge
Member since Nov 2005
30867 posts

re: Pork Marsala (photos)
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.


TheOcean
Florida State Fan
Member since Aug 2004
32662 posts

re: Pork Marsala (photos)
Best poster on the F&D board


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Carson123987
LSU Fan
Middle Court at the Rec
Member since Jul 2011
42325 posts

re: Pork Marsala (photos)
damn, MD, that looks great


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Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
29540 posts

re: Pork Marsala (photos)
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!


TigerMyth36
LSU Fan
River Ridge
Member since Nov 2005
30867 posts

re: Pork Marsala (photos)


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MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
6273 posts

re: Pork Marsala (photos)
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 at 9:32 am


HungryTiger
LSU Fan
New Orleans
Member since Jan 2006
724 posts

re: Pork Marsala (photos)
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.


MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
6273 posts

re: Pork Marsala (photos)
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.


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Jax-Tiger
LSU Fan
Portland, OR
Member since Jan 2005
9242 posts

re: Pork Marsala (photos)


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OTIS2
LSU Fan
NoLA
Member since Jul 2008
30884 posts

re: Pork Marsala (photos)
quote:

I like to add just a little cream or half and half to the sauce.
yep. I do a Venison Marsala over linguini that is a fine dish for the camp.


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PoliticLA
LSU Fan
Member since Sep 2007
810 posts

re: Pork Marsala (photos)

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?


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ATL TGR
LSU Fan
Houston
Member since Apr 2008
2878 posts

re: Pork Marsala (photos)
Yikes only 48 hours? I just had some delicious meatloaf that was close to 2 weeks matured. Including mashed potatoes


OTIS2
LSU Fan
NoLA
Member since Jul 2008
30884 posts

re: Pork Marsala (photos)
Most leftovers are 5 to 6 days in the fridge before freezing here.


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Bayou Tiger Fan Too
LSU Fan
Southeast LA
Member since Jun 2012
197 posts

re: Pork Marsala (photos)
As always, that looks outstanding!


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LSUGUMBO
New Orleans Saints Fan
Shreveport, LA
Member since Sep 2005
5541 posts

re: Pork Marsala (photos)
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.


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xXLSUXx
New Orleans Saints Fan
New Orleans, LA
Member since Oct 2010
8620 posts

re: Pork Marsala (photos)
Don't think I reply to many, if any, of your threads but I enjoy reading them. Fine looking meal there. Keep it up.


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