Get Free, Friendly, Expert Advice
Call 1-866-244-8796 or email

Designed and Manufactured in Canada Since 1980


AxiomAudio Blog

Sneak Peek into Axiom’s Current Research and Development

Axiom’s Newest Speaker: The In-Ceiling M3

Outdoor Speaker Placement

Wall'O'Fame
Experimental Atmos
Greetings fellow Axiom owners...
Who's Online
1 registered (nickbuol), 160 Guests and 4 Spiders online.
Key: Admin, Global Mod, Mod
Financing
Forum Stats
13323 Members
11 Forums
22900 Topics
404641 Posts

Max Online: 378 @ 02/24/13 04:33 PM
Top Posters
Ken.C 17782
pmbuko 16280
SirQuack 13337
CV 11208
MarkSJohnson 10903
Meanwhile On Facebook

󾓶 The first review of the LFR880s is out! "If you are adding or upgrading stere...

So much going on in this month's newsletter - new product announcements, a new v...

Love this comment from Doug T! "The M22 bookshelf speakers sound so clean and a...

Page 54 of 99 < 1 2 ... 52 53 54 55 56 ... 98 99 >
Topic Options
Rate This Topic
#306712 - 05/15/10 11:29 PM Re: What yummy thing are you eating tonight? [Re: medic8r]
pmbuko Offline
shareholder in the making

Registered: 04/02/03
Posts: 16280
Loc: Leesburg, Virginia
I said I'd try the Coke pork tenderloin thing and I'm a man of my word. I'm doing it slightly differently, though. I'm marinating the tenderloin in a mixture of Coke and horseradish mustard overnight, right in the crock. I wanted to use up the remnants of the mustard (about 2 tbsp) that I've had in the fridge for too long and this seemed like as good an opportunity as any. \:\)

I'll start the slow cooker in the late morning and will report back after I've eaten some. I'll be serving it pulled with generic bbq sauce on potato buns, with asparagus on the side.
_________________________
"I wish I had documented more…" said nobody on their death bed, ever.

Top
#306795 - 05/16/10 06:35 PM Re: What yummy thing are you eating tonight? [Re: pmbuko]
pmbuko Offline
shareholder in the making

Registered: 04/02/03
Posts: 16280
Loc: Leesburg, Virginia
Two thumbs up on pork+Coke! Everybody loved it. There was just the slightest hint of mustard flavor.

We left it in the slow cooker for about four hours and went out for the day. When we came back, I stuck a thermometer in the pork at it was readying 170°F . I was worried that it might be overcooked a bit, but I was able to pull it apart easily with a couple forks. Slathered it with a bottle of Kraft hickory smoke bbq sauce (it's all I had) and went at it.

Yum!
_________________________
"I wish I had documented more…" said nobody on their death bed, ever.

Top
#306798 - 05/16/10 06:59 PM Re: What yummy thing are you eating tonight? [Re: pmbuko]
BlueJays1 Offline
connoisseur

Registered: 09/19/08
Posts: 4079
Loc: Porch,enjoying Bombay Sapphire
I'm curious how you serve pork tenderloin "pulled" since tenderloin is a very lean cut of meat. What I mean is getting shreds of meat using a two fork method.

I would think having the tendorloin sliced would be the better option since it does not have that fat content which is so beneficial to pork shoulder/"but" and why it breaks down into shreds of meat naturally or with little effort.
_________________________
I’m armed and I’m drinking. You don’t want to listen to advice from me, amigo.

-Max Payne

Top
#306799 - 05/16/10 07:00 PM Re: What yummy thing are you eating tonight? [Re: BlueJays1]
fredk Offline
axiomite

Registered: 12/06/07
Posts: 7047
Loc: Canada
If its cooked enough, tenderloin will pull appart. It just doesn't need to be cooked to death to be tender.
_________________________
Fred

-------
Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!

Top
#306811 - 05/16/10 08:24 PM Re: What yummy thing are you eating tonight? [Re: BlueJays1]
pmbuko Offline
shareholder in the making

Registered: 04/02/03
Posts: 16280
Loc: Leesburg, Virginia
The overnight Coke and mustard marinade, about 4 hours in the slow cooker were all it took to leave the meat in ideal shredding conditions. Since the tenderloin is basically one long muscle, the flesh is oriented into long strands. I just jabbed one fork into the loin a few inches from the end and then used the other to shred that section. I moved down the entire loin that way. It fell apart nicely.

I served it on buns with homemade cole slaw.
_________________________
"I wish I had documented more…" said nobody on their death bed, ever.

Top
#306864 - 05/17/10 10:47 AM Re: What yummy thing are you eating tonight? [Re: pmbuko]
medic8r Offline
axiomite

Registered: 02/05/06
Posts: 6397
Loc: Fredericksburg, Virginia
Cool. Glad it worked out nicely for ya.
_________________________
"The Universe is the game of the self, which plays hide and seek forever and ever" - Alan Watts

Top
#307005 - 05/18/10 02:23 AM Re: What yummy thing are you eating tonight? [Re: medic8r]
CV Offline
Founder, Axiom Upgrade Club
shareholder in the making

Registered: 07/20/06
Posts: 11208
Loc: Richland, WA, USA
Not yummy. Just weird. Town House FlipSides Pretzel Crackers. I'm still not sure what I think of them.

Top
#307074 - 05/18/10 12:33 PM Re: What yummy thing are you eating tonight? [Re: CV]
pmbuko Offline
shareholder in the making

Registered: 04/02/03
Posts: 16280
Loc: Leesburg, Virginia
I've had those. Edible, but not in a "these are great" way.
_________________________
"I wish I had documented more…" said nobody on their death bed, ever.

Top
#307287 - 05/19/10 05:06 PM Re: What yummy thing are you eating tonight? [Re: pmbuko]
BlueJays1 Offline
connoisseur

Registered: 09/19/08
Posts: 4079
Loc: Porch,enjoying Bombay Sapphire
Pan fried piece of Salmon, seasoned with salt & pepper, topped with fresh basil leaves and squeeze of lemon, then wrapped in phyllo dough. Baked in a 375 degree oven until the phyllo dough is golden brown and served with a side of fried zucchini topped with a chiffonade of mint.

I am not a big fan of Salmon in general but this is very, very good. Basil complements salmon so well...
_________________________
I’m armed and I’m drinking. You don’t want to listen to advice from me, amigo.

-Max Payne

Top
#307288 - 05/19/10 05:13 PM Re: What yummy thing are you eating tonight? [Re: BlueJays1]
pmbuko Offline
shareholder in the making

Registered: 04/02/03
Posts: 16280
Loc: Leesburg, Virginia
You know what else compliments salmon really well? A rub of sugar, salt, and chipotle chili powder. I haven't done that for a while, but I remember it being very tasty.
_________________________
"I wish I had documented more…" said nobody on their death bed, ever.

Top
Page 54 of 99 < 1 2 ... 52 53 54 55 56 ... 98 99 >



Moderator:  alan, Amie, Andrew, axiomadmin, Brent, Debbie, Ian, Jc 

Home  |  Corporate Info  |  Products  |  Message Board  |  FAQs  |  Warranty  |  Site Map  |  Privacy Statement   |  Contact Us

©2014 Colquhoun Audio Laboratories Limited
All Rights Reserved.