On Wednesday, December 17, 2014 6:28:34 AM UTC-10, Roy wrote:
> On Tuesday, December 16, 2014 6:46:44 PM UTC-7, Brooklyn1 wrote:
> > Roast center cut pork loin:
> > http://i62.tinypic.com/jrquxj.jpg
> > Rice n' black beans:
> > http://i57.tinypic.com/2uztgeb.jpg
> > DeeLish:
> > http://i62.tinypic.com/14syx3c.jpg
> > Burp!
>
> Good Lord...when are you going to smash that garish plate and use a plain one in your picture?

I used to have a set of plates like that. Cool, elegant, and tropical. OTOH, if you're gonna take pictures with a plate like that, you shouldn't stuff a big slab of meat on it. It should some be used with some kind of cool, elegant, French-style shit in tiny portions. The meat though, looks like it's roasted perfectly.

On Wed, 17 Dec 2014 11:37:28 -0800 (PST), dsi1 >
wrote:

>On Wednesday, December 17, 2014 6:28:34 AM UTC-10, Roy wrote:
>> On Tuesday, December 16, 2014 6:46:44 PM UTC-7, Brooklyn1 wrote:
>> > Roast center cut pork loin:
>> > http://i62.tinypic.com/jrquxj.jpg
>> > Rice n' black beans:
>> > http://i57.tinypic.com/2uztgeb.jpg
>> > DeeLish:
>> > http://i62.tinypic.com/14syx3c.jpg
>> > Burp!
>>
>> Good Lord...when are you going to smash that garish plate and use a plain one in your picture?
>
>I used to have a set of plates like that. Cool, elegant, and tropical. OTOH, if you're gonna take pictures with a plate like that, you shouldn't stuff a big slab of meat on it. It should some be used with some kind of cool, elegant, French-style shit in tiny portions. The meat though, looks like it's roasted perfectly.

That slice (one rib) was the size of the roast, a smaller portion
would entail hacking it up. There really isn't a lot of food on that
plate, I spread out the rice rather than heaping it is all. But yes,
that roast was perfectly cooked and that's what's important. I much
prefer a pork loin roast rather than pork loin chops. Same meal
tonight, and easy to reheat... rice is now in a covered caserole with
the two ribs buried, will be nuked on medium till well warmed but not
steaming hot. later the bones will go outside for the critters.
Yesterday's bones and fat disappeared before I could walk back from
the barn... probably crows, they miss nothing. Watching like a hawk
is a misnomer, should be watching like a crow.

On Wednesday, December 17, 2014 12:18:38 PM UTC-10, Brooklyn1 wrote:
> On Wed, 17 Dec 2014 11:37:28 -0800 (PST), dsi1 <
>
> wrote:
>
> >On Wednesday, December 17, 2014 6:28:34 AM UTC-10, Roy wrote:
> >> On Tuesday, December 16, 2014 6:46:44 PM UTC-7, Brooklyn1 wrote:
> >> > Roast center cut pork loin:
> >> > http://i62.tinypic.com/jrquxj.jpg
> >> > Rice n' black beans:
> >> > http://i57.tinypic.com/2uztgeb.jpg
> >> > DeeLish:
> >> > http://i62.tinypic.com/14syx3c.jpg
> >> > Burp!
> >>
> >> Good Lord...when are you going to smash that garish plate and use a plain one in your picture?
> >
> >I used to have a set of plates like that. Cool, elegant, and tropical. OTOH, if you're gonna take pictures with a plate like that, you shouldn't stuff a big slab of meat on it. It should some be used with some kind of cool, elegant, French-style shit in tiny portions. The meat though, looks like it's roasted perfectly.
>
> That slice (one rib) was the size of the roast, a smaller portion
> would entail hacking it up. There really isn't a lot of food on that
> plate, I spread out the rice rather than heaping it is all. But yes,
> that roast was perfectly cooked and that's what's important. I much
> prefer a pork loin roast rather than pork loin chops. Same meal
> tonight, and easy to reheat... rice is now in a covered caserole with
> the two ribs buried, will be nuked on medium till well warmed but not
> steaming hot. later the bones will go outside for the critters.
> Yesterday's bones and fat disappeared before I could walk back from
> the barn... probably crows, they miss nothing. Watching like a hawk
> is a misnomer, should be watching like a crow.

I agree with you about the important part.