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Apr. 11th, 2013 06:31 pmI HAVE MADE PORK MEDALLIONS AND DID NOT EVEN SET THE KITCHEN ON FIRE.
It was a close call. I seared the everloving fuck out of those bastards.
Apparently the secret to making delicious pork medallions is to do almost nothing oneself. I used a packaged teriyaki marinade mix on pre-sliced medallions, so all I did in the end was heat up my frying pan super-hot and give them three minutes per side and then two extra minutes to make sure they at least seemed cooked before I nommed them to shreds. Even then I didn't actually come up with that "recipe". I got it off eHow.
They were blackened but delicious.
It's been a good food day. I did food trucks for lunch and got samosas and a tamale.
I DEMAND ALL MY LUNCH FOODS BE WRAPPED IN DELICIOUS CARBS.
It was a close call. I seared the everloving fuck out of those bastards.
Apparently the secret to making delicious pork medallions is to do almost nothing oneself. I used a packaged teriyaki marinade mix on pre-sliced medallions, so all I did in the end was heat up my frying pan super-hot and give them three minutes per side and then two extra minutes to make sure they at least seemed cooked before I nommed them to shreds. Even then I didn't actually come up with that "recipe". I got it off eHow.
They were blackened but delicious.
It's been a good food day. I did food trucks for lunch and got samosas and a tamale.
I DEMAND ALL MY LUNCH FOODS BE WRAPPED IN DELICIOUS CARBS.
