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Jay Lake
Date: 2009-09-13 12:03
Subject: [food] Porking the marinade
Security: Public
I had made some more of the Insanely Good Simple Chicken Marinade [ jlake.com | LiveJournal ] a few days ago, and had too much of it for the amount of chicken on hand. (This is the variant with the agave nectar cut 1:1 with fresh-squeezed lime juice before being mixed with the salsa verde.)

So today I soaked a couple of half-pound pork loins in the marinade, along with the srirachi and soy sauce. After about two and a half hours, I took them out, and laid them in a dredge of white flour with an unseemly amount of black pepper, paprika and garlic powder mixed therein. Then they went into olive oil on medium heat for a while. Served on a sesame kaiser roll, some serious yum going on there.

I suppose I need to change the name of the Insanely Good Simple Chicken Marinade to the Insanely Good Simple Marinade.

(And I ate too much...)

Originally published at jlake.com.

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User: hkneale
Date: 2009-09-13 23:41 (UTC)
Subject: (no subject)
Oh, that sounds so good! It's a shame it's hard to get agave in Australia.
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dinogrl: Simpsons freaks
User: dinogrl
Date: 2009-09-14 06:13 (UTC)
Subject: (no subject)
Keyword:Simpsons freaks
I was afraid it was a "NSFW" post with that title.
I need to give this to the cook to experiment with veggie cutlets.
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