I have eaten wild rabbit... but was 37 years ago- and the night it was prepared- was a most chaotic and disturbing night..so I cannot remember if it was good or not
Our Smith's advertised boneless pork loin for 99 cents a pound. Today, at the store, we found they had one left: it weighed almost 18 lbs. total of 6 big roasts sealed together in plastic wrap. Original price was $66, this huge hunk was $17! How could I resist? My wife balked. No room in the freezer, you vowed we will stop spending too much, etc., but I knew deep down she was thinking "yes". I was thinking "microwave" it, having had such great success lately with turkey thighs. We bought it! At home, opening it up (it was fresh, not frozen) it looked like top-quality fresh meat, not old, she figures it was a loss-leader (I suspect that rarely happens in reality). We packaged 5 of the 6 roasts, each the size of loaves of bread, over 3 lbs. each, in gallon freezer bags, and I set about microwaving the 6th. Here's how it looked in the Fire-King ceramic baking dish: I nuked it a bit longer than the 50 minutes calculated for a 4 lb roast, having found my old A/C thermometer out in my shop (her meat thermometer was mistakenly sold at our auction in MO), first check showed 160 degrees, I wanted to make sure, added 7 minutes, wound up at 180 degrees in the center. Yanked it out, cut off a smidgeon: YUM, moist, delicious without seasoning even! Nah, ya can't brown meat in a microwave....... FALSE. Look at it cut in half: Half of it sliced thin for sandwiches, my wife took her portion, cut it small pieces, threw the pork in a skillet with califlower rice, cream cheese, don't know what else. My image guy has changed something, and only 3 are permitted per upload now, so I'll add her rice image below this one. I will be frying mine up with veggies later, a zuch., onion, bit of cream of celery soup! Here's the rice: The nay-sayers I await. Seems many are just not adventurous enough to use their microwave ovens for actual cooking, but I gotta tell ya, after tasting turkey breast done by microwave, you won't believe the difference! Frank
Another boloney and colby cheese sandwich, with mustard of course. anda handful of potato chips, with a glass of milk. But, I've got to quit something, I've gained a little weight. Maybe cut out the cheese or the boloney or both.
@Chrissy Cross Are you sure you are getting enough calcium? Needed for the bones, especially in old folks like me! Frank
@Chrissy Cross I wasn't much for it as a kid, so chocolate milk was used as an enticement. My Dad loved Malt in any form, so chocolate malted mix was thrown in. Do you remember this? Or this, a staple on our pantry shelf all the time!
@Frank Sanoica ...ours was on sale also for 99cents a pound. Hubby smoked ours outside on the grill ...came out good. You must have magic touch with mircowave...would never ever cook meat in a micro wave...hubby being a meat cutter would be livid for one thing.
@Gloria Mitchell No magic touch, just what my wife taught me over the years! She worked for a store in Phoenix which sold only microwave ovens and accessories. During that stint, she taught microwave cooking classes offered free to buyers of ovens. This was back in the mid-'80s, before every home had one or two of the danged things. Several of her favorites taught: baking cakes and cooking roasts. Many ladies moaned and groaned, saying it was easy for her but they couldn't understand it. Wife's reply? Ma'am, I learned how by reading the instruction book! Frank
Hard to get the Maillard reaction in a microwave--it doesn't get hot enough unless you use one of those foil thingies. It doesn't occur until the food is 285 F./140 C.