And Last...
Sep. 4th, 2007 12:36 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
Given this recipe for Beef Tenderloin in Salt Crust.
On viewing it, it immediately struck me as something that would work dandily with a pork tenderloin--let us grant this, no argument needed.
But!
What if, inside that very salty dough, you had an intermediate layer of leek leaves? Would it delicately scent the meat, prevent the salt from doing its work, or simply be redundant?
Please discuss.
-- Lorrie
On viewing it, it immediately struck me as something that would work dandily with a pork tenderloin--let us grant this, no argument needed.
But!
What if, inside that very salty dough, you had an intermediate layer of leek leaves? Would it delicately scent the meat, prevent the salt from doing its work, or simply be redundant?
Please discuss.
-- Lorrie
no subject
Date: 2007-09-04 01:32 pm (UTC)no subject
Date: 2007-09-04 04:48 pm (UTC)...and I wanted to add leek leaves to the equation. I think it will work, just wondering who else might weigh in on this.
-- Lorrie
"Please discuss." Are you verklempt?
Date: 2007-09-04 05:41 pm (UTC)Re: "Please discuss." Are you verklempt?
Date: 2007-09-04 06:04 pm (UTC)I was wondering if the leek leaves, rather like banananananananana leaves, might provide enough of a layer on their own render the salt crust irrelevant.
Or, you know, fuck it: let's gild that lily like we own it.
-- Lorrie
no subject
Date: 2007-09-04 09:42 pm (UTC)no subject
Date: 2007-09-06 06:43 pm (UTC)It's kinda moot, though--after suggesting something like this Sunday, Diana went and bought a rather less responsible pork roast from Safeway the next day and didn't tell me until last night.
-- Lorrie
no subject
Date: 2007-09-04 11:16 pm (UTC)But I also use hamburger buns as makeshift patty-holders, so am probably not capable of advisement.
The leeks would probably do what you're after, though.
no subject
Date: 2007-09-06 06:44 pm (UTC)