THE RELUCTANT GOURMET COOKING COMMUNITY

[LADawg]

Maybe in my old age (having another birthday next Thursday, June 17th) I’m getting a little too critical. I seem to have several pet peeves when it comes to food and cooking. Some time back I posted my thoughts on how a lot of people don’t know the difference between a pork loin and a pork tenderloin.
I just read several recipes this morning where the writer listed 2, 3, or 4 STALKS of celery in the ingredients. One even listed 6 stalks. Don’t you think he/she meant ribs of celery rather that the whole stalk????? Since I’m not much of a celery fan 1 rib or less is enough for most any recipe…….. :twisted:

[Dilbert]

I've seen a tag line somewhere that - loosely - goes like:

remember, most food writers and critics have never set foot in a kitchen.

[crazybuoy]

There's a big difference between the 2. The TENDERLOIN is usually only 1-2 lbs., is boneless and "roll"-shaped. A LOIN can be boneless OR bone-in, can be any weight and looks like a "roast". Read the label to be sure. I think you probably have a LOIN, as you said. Our favorite (& simple) way to have it is to simply salt and pepper all sides of the roast, press on a good bit of dried rosemary then place it in a baking pan to bake for about 35 min. (no more..we tend to over-cook pork...a hold-over from the old days) per pound @ 350*......delicious! I usually open a couple cans of whole potatoes and place them around the roast. Turn them over about half-way through the cooking time and you'll get nice over-browned potatoes...a real hit, I promise! You can use fresh rosemary too. Cut a few "branches", rinse of, then cut a pocket in the roast, stuff a couple in and then lay some on top. Your whole house will smell so good! Serve with a veggie AND applesause (a must), of course! There'll be a lot of nice drippings for gravy, too. Okay, now I've gotta go pull a pork LOIN out of the freezer for supper! Just writing this made me crave one!

[tullius]

Very interesting. Thank you, I love to be corrected. I always thought rib & stalk were interchangeable. The bunch I call a bunch or a head. Apparently this is widespread.

from-
http://wiki.answers.com/Q/What_is_a_stalk_of_celery

"A stalk (or some people call it a rib) is one of the long pieces that are attached at the bottom of the head of celery."

[BUT-You are right]

"What most people call a "bunch of celery," the USDA calls a "stalk;" and what most people call a "stalk of celery," they call a "branch." "

[tullius]

Just realized I might have been one of the offending recipe posters! I went back & clarified it. Thanx DAWG.