Well, well, well... well well... well well well well well. It's been far too long since I've made one of these, and I might be a bit rusty in the technique department... but let's give it the old shitshow anyway. I'm looking to amp up my cookalong threads again, but my diet in the past months has changed significantly (as has my weight, -30lb and counting). Tonight we'll just stick to some homestyle classics to kick things off again, with slightly healthier meals in the future.
For your lurking pleasure and or displeasure, I'm going to whip up some pork tenderloin, shredded brussel sprouts and a nice heap of homemade spicy mustard to pair with the meat.
Josiah Garcia
That amorphous blob in the bag is actually the base for my mustard. It's about 1/4 cup Spanish mustard powder, along with about 3 heaps of white mustard seed. They've been marinating in some apple cider vinegar for three hours to get nice and merry.
What makes the mustard spicy is the radish. Typically, not that spicy when consumed whole... but when blended to a fine consistency it has about as much kick as sushi house wasabi. Other ingredients are garlic, lemon juice, turmeric, and some S&P. Simple and effective recipe. The turmeric is only there to add color. The radishes will turn the mustard pink otherwise.
Sebastian Edwards
Blend well, and you have a pretty decent mustard.
Ayden Campbell
Sprouts get a wash and their stems cut. We'll just be halving these and shredding them for later. They only take about 5 minutes to cook up so it will be the last thing we do.
Owen Sanders
You can chop the core finer. I didn't.
Ryan Harris
The tenderloin was moderately priced. I was just looking for some shit to cook tonight and saw it was on sale. Seen 'em cheaper bigger, but pork prices have been going up in my area lately.
Alexander Morgan
Ton of silver skin on this thing. Took a less than sharpened filet knife to the thing and got it all off.
Camden Long
You can observe the mastery of what an unsharpened knife can do. I'll have to take a grinder to it later.
Samuel Clark
Well the damn thing was pretty big. Plan was to sear it off before getting it in the oven. So I cut it in half and got my dry rub on there which consisted for garlic powder, onion powder, cumin, salt, pepper and dry oregano (rookie mistake, you'll see why later).
