Last night’s dinner was a very tasty pork tenderloin. The key is to keep it moist.
We met you up at the Bacon Festival in Monterey earlier this month, and bought a range of your pork to bring back to our home in San Diego. I had just finished reading “The Dorito Effect,” a great book about the rise of factory farming and how people compensate for the lack of inherent flavor in food…
The pig was delicious and made our Independence Day party unique and special. It actually took about 16 or 17 hours to roast.
We were taught that there were four flavors: sweet, salty, sour, and bitter. Now one of the buzziest new buzz words in culinary circles is all about the fifth basic taste, umami.