Granny's gone and done it again

[Granny Hatchet]

Changed my mind. Just heated up what I have left in my cup. I have a feeling its going to be an early night for me.

 

[BigBlueHen53]

Talk about a dead thread! Where is everyone today?

I was running errands in town all day today. And now my feet REALLY hurt. Sorry, Granny, but I am going to take a pain pill and go to bed shortly.

 

[Granny Hatchet]

Hope you feel better tomorrow Blue.

 

[BigBlueHen53]

Goat milk is yummy!

Lol, it is if you like it.

 

[BigBlueHen53]

Hope you feel better tomorrow Blue.

Thanks. I am not going to get caught up, sorry. Y'all have fun without me. Peace out.

 

[prostar]

Here, too. Feels-like temps on Sunday to be in the hundred-and-TEENS! Life under the Heat Dome.

Too hot.

My sister seems to say therapy helps too. And I know she needs it just as much, or maybe even more, than I do. I used to look at those who were depressed, struggling with mental health, and possibly even suicidal, and never being able to understand them. I would give the world to have that same kind of mentality again. I wonder why so many teens suffer from it. I bet social media has a lot to do with it, but I also bet it’s not the only thing.

I’d blame the fact that the world isn’t friendly to most people’s mental health

So wasn’t great. Wasn’t bad. Couldn’t even get the maple taste. May have to ramp it up on a later attempt. Used gala not golden delicious for the apple.

Ingredients for 4​

• 1 (1-pound) pork tenderloin
• 1 tablespoon chopped fresh rosemary, plus one small sprig
• 1 tablespoon maple syrup
• 1 teaspoon freshly ground black pepper
• Kosher salt
• 1 tablespoon extra virgin olive oil
• 1 golden delicious apple, diced
• 1 small shallot, thinly sliced
• 1/4 cup chicken broth, vegetable broth, or water
• 1/2 teaspoon apple cider vinegar, plus more to taste

Directions​

• Step 1​

  Set the Anova Sous Vide Precision Cooker to 135ºF (57ºC).

• Step 2​

  Trim off the sliver skin from the pork tenderloin. If the tenderloin is longer than 10 inches, slice in half cross-wise.

• Step 3​

  Combine chopped rosemary, maple syrup, ground pepper, and 1 teaspoon salt in a small bowl. Rub mixture on all sides of the tenderloin.

• Step 4​

  Transfer tenderloin to a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.

• Step 5​

  Place bag in the water bath and set the timer for 2 hours.

• Finishing Steps​

• Step 0​

  When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and pat very dry with paper towels. Reserve cooking liquid in the bag.

• Step 1​

  Heat olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the pork. Sear until well-browned on all sides, 3 to 5 minutes total. Transfer to a cutting board and cover to keep warm.

• Step 2​

  Reduce the heat under the skillet to medium and add the apple, shallot, and rosemary sprig. Season with salt.

• Step 3​

  Sauté apple mixture until golden brown, 2 to 3 minutes. Add the broth, vinegar, and reserved cooking liquid from the bag. Bring to a simmer and cook until liquid is almost completely reduced and apples are fully softened, 3 to 5 minutes. Season to taste with salt and vinegar.

• Step 4​

  Slice tenderloin into medallions and serve with apples.

 

[BigBlueHen53]

@prostar, I will post the cookie recipe soon. Tomorrow, with any luck.

 

[Granny Hatchet]

wow thats a lot of work Pro. looks good to me! I wondered about the rosemary. Are you supposed to eat the sprig or throw it away? It comes on my lamb chops. So far I have thrown it away

 

[Bonkerelli]

Lol, it is if you like it.

Not my favorite either.

 

[Granny Hatchet]

sweet dreams all