Monday
Apr042011
Pork (tender)Loin + Brine H2o x 24-36 hours + Smoke x 2-3 hours = Canadian Bacon
Monday, April 4, 2011 at 8:18PM
Pork tenderloins in the brining solution -- brown sugar gave it the amber color
I started school today. Pre-requisite English & math classes at the community college so that I can be put on the wait list for the Specialty Desserts & Breads Program at Seattle Culinary Academy. In other words, I want to become a Pastry Chef; I think it will tie in nicely with what I am already doing.
I took placement tests before enrolling in school. I scored high on my readin' & writin'. Don't ask what I got on my 'rithmatic. The title of this blog post is about as complicated as I care to get in the mathematics department!