There are more calories in 2 Samoas Girl Scout cookies than in a 12 oz can of Coke Classic.
- Ceremony (New Order)
- I Engineer (Animotion)
- Stop Whispering (Radio Head)
- Last Dance (The Cure)
- Tugena (Dead Milkmen)
TO DO LIST FOR NEXT WEEK:
Frank was commenting about the effort he put into his pulled pork and how good it turned out. My pulled pork recipe is significantly easier, but those who have tried it say that it’s the best they’ve ever had. I could probably open a restaurant selling pulled pork sandwiches.
To start with, I go for a better cut of meat than a pork shoulder – I use a pork tenderloin. It is important to trim off the fat and silver membrane, or the tenderloin will shrink to non-existence before you get a chance to eat it.
Coat the tenderloin in olive oil and then rub in a dry rub consisting of a mixture of salt, pepper, garlic powder, onion powder, ground cumin, red pepper, chili powder, a pinch of cinnamon, and an infinitesimal amount of ground cloves along with a healthy quantity of brown sugar (I judge the amounts by sight, taste and smell).
Brown the tenderloin either on the grill, or under the broiler.*
Once brown, slow cook the tenderloin in a Corningware container with the lid on at 200 – 250 °F in the oven until the pork shreds easily with a fork. Mix the shredded pork with some of your favorite bbq sauce (I use Sweet Baby Rays). It shouldn’t be drowning in the sauce – I might use a 1/2 cup for a 1 lb tenderloin.
* Most of the time I go the easy route, and brown the tenderloin under the broiler in the same corningware container I use to slow cook it.
Technorati Tags: cooking, bbq
I took the family to KiTARO Bistro of Japan on Saturday. I had checked out there website and knew going in that the prices were a little steep. Although I was interested in trying the main restaurant, the kids like it when the cooks make the food in front of you, so we were seated in one of the two Hibachi rooms.
KiTARO is the unique looking building located near Hwy 40 on Hwy K. It’s the one that jumps out at you as “Hey, I’m an Asian restaurant.” I think the target customer would be someone on a date or business meeting. The restaurant is nicely decorated and the staff was friendly and helpful.
That said, I’m beginning to think that all Japanese Steak houses are pretty much the same fare. They always start you off with a beef onion broth, followed by a salad with ginger dressing, and then you can order Chicken, Shrimp, Lobster, or Steak. They always make a vegetable medley containing mushrooms, onions, zuchini and one or more other vegetables. At KiTARO they assume everyone wants fried rice, so you have to ask special for steamed rice.
Danielle and I split the Filet Mignon dinner, medium rare, and Brenda and Justin split the New York Strip, medium, and Shrimp. Allison wasn’t hungry, though she normally eats at the Japanese Steakhouses. She had steamed rice and some of the other food we had.
Our steaks weren’t cooked quite how I would have expected them, and were good but not great. The rest of the food was decent and the staff nice, but if you are only interested in the Hibachi room, I would recommend Ariake instead. The food is slightly less expensive and a little better and the restaurant is even more cozy, but not cramped.