Comments on: Guest Post: Peter Kaminsky, Seven Fires,and Pork Tenderloin with Orange Confit

By: luis

luis — Tue, 30 Nov 1999 06:00:00 +0000

Got tenderloin…and got orange juice concentrate. This puppy is gonna happen soon. Never mind confit. cup of oil???? oh please!!!!.. but this puppy is happening folks. It will be great!.

By: fioricet online

fioricet online — Tue, 30 Nov 1999 06:00:00 +0000

Now I know how its done,….I’m really hungry fresh ingredients sometimes is the best way.

By: Carol Peterman

Carol Peterman — Tue, 30 Nov 1999 06:00:00 +0000

Well, it’s Peter Kaminsky day for me today. I just returned your book The Elements of Taste to the library, and I didn’t want to give it back. This new book looks like another interesting read and great meals.

By: ruhlman

ruhlman — Tue, 30 Nov 1999 06:00:00 +0000

when i do this, i’m going to cook just slices of zest, maybe add some of the orange juice to the wine and use less oil.

By: ffisher

ffisher — Tue, 30 Nov 1999 06:00:00 +0000

I just have to say, Peter’s book “The Moon Pulled up an Acre of Bass” is probably my favorite fly fishing book of all time. It’s great to see him here talking about my other interest.

By: Jennifer

Jennifer — Tue, 30 Nov 1999 06:00:00 +0000

@Martha, I was about to ask the same thing, as otherwise it sounds much like making candied orange peel.

By: Matt

Matt — Tue, 30 Nov 1999 06:00:00 +0000

I’d expect that there’d be quite a bit of flavor still in the cavity of the orange. You could probably supreme the oranges and use the sections for something other than juice and get the same effect out of the ’scraps’ for the confit.

By: luis

luis — Tue, 30 Nov 1999 06:00:00 +0000

NW Cajun, you have to be tough. You have to be tough or diminish the usefulness of your collection.

All books have nice recipes but some fit my meal rotation and cuisine better than others.

Some like Keller’s “Under Pressure” are closer to where I want to be but out of reach in terms of kitchen equipment and time etc…Can’t keep them all..
Some use exotic hard to find ingredients. Others use way too many ingredients to be practical. Others like Alton’s ” I am here for the food are very good but…who wants to stretch the misery of making bread, to making sponges and collecting wild yeasts? and doing overnight rises etc… Not practical. Recipes like that just don’t make the regular meal rotation.
But they are all fun to read and pass on. I tend to make a lot of the recipes Ruhlman publishes. Unless he is doing classical French or Baconing it up, he has a good eye for a healthy (sugar fat salt) to flavor and health ratio. So does Bittman.

By: tilthouse

tilthouse — Tue, 30 Nov 1999 06:00:00 +0000

Trying it out now, as written. But I too wonder about the method of preparing the confit.

Trying out the confit that is. Will use it to make the pork this Sunday.

By: carri

carri — Tue, 30 Nov 1999 06:00:00 +0000

I made the confit today…used navel oranges because that’s what we had…lots of pith! I cooked them maybe a bit longer than I should have because at peeling time they came apart a bit too easily. I can see where there is more flavor benefit from boiling the whole thing, though I have not tasted the final product. It would be easier to use a sharp peeler and cut slabs of peel off a fresh orange, less likely to get the bitterness, but will it yield the same complex flavor? I will try it another time, tomorrow, I have to make the pork tenderloin after working so hard on this confit! Can’t wait!

By: milo

milo — Tue, 30 Nov 1999 06:00:00 +0000

Martha, good question.

By: The Italian Dish

The Italian Dish — Tue, 30 Nov 1999 06:00:00 +0000

Man, this looks delicious. I definitely want to make the orange confit. I agree with Martha, though, about wondering why to poach the oranges with their pith?

By: Alanna

Alanna — Tue, 30 Nov 1999 06:00:00 +0000

You’d think that ‘meat’ would most benefit from the charring / fire techniques but so far, our favorites are the vegetables. Charred tomatoes, both big and small? Gorgeous. The stacked ratatouille from last night? Beautiful. Charred red onion slices? Died and gone to heaven.

This last wasn’t in the book, it’s just that we’ve taken to charring every vegetable we cook. It’s a completely new taste profile. Forget raw! Think FIRE!

By: Walt

Walt — Tue, 30 Nov 1999 06:00:00 +0000

This looks like a book worth having. I love to make paella over an open fire and this will give me motivation to try other recipies.

But I have to say, the New York Times article mentions a recipe from the book with with the first ingredient listed as:

“1 medium cow, about 1,400 pounds, butterflied, skin removed.”

I think this book’s just screaming to be Carol Blymire’s next project.

By: Martha Holmberg

Martha Holmberg — Tue, 30 Nov 1999 06:00:00 +0000

The confit indeed sounds delicious, but I don’t quite get the method. Is there a benefit to poaching the orange halves with all their pith and stuff still attached? Why not just pare off clean strips of zest and poach them. That way you could use the orange flesh for something if you wanted to , plus it’ll be easier to cut away zest from a whole orange rather than wrangle the scrunched up halves. But maybe there’s some alchemy that happens during simmering? Anyone made this yet?

By: E. Nassar

E. Nassar — Tue, 30 Nov 1999 06:00:00 +0000

I just recieved this book and started flipping through it a couple of days ago (along with Lang’s Serious Barbeque). Awesome stuff. I also picked up a Lodge Pro Grid cast iron griddle to start trying out some recipes. I’m thinking this pork tenderloin recipe is gonna be dinner for Sunday.

By: Blogger

Blogger — Tue, 30 Nov 1999 06:00:00 +0000

Hold your hand over the cooking element and say “one mississippi, two mississippi, three mississippi”. It should be hot enough that you have to move your hands by the time you get to three mississippi.

I’m asking myself: what side dishes would you serve this with?

By: NWCajun

NWCajun — Tue, 30 Nov 1999 06:00:00 +0000

To luis, You’re rule is when a new cookbook comes in, an old one goes out? You are way tougher than me. My rule is, divide the price of the book by $5, then make at least that many recipes from the book. This way the book becomes a $5 ingredient in that many dishes, and pays for its self. But once a cookbook is in my house it stays. I think my wife would like to incorporate your rule.

By: The Yummy Mummy

The Yummy Mummy — Tue, 30 Nov 1999 06:00:00 +0000

This looks beautiful.

Every Friday over the summer, I go to my husband’s office and make lunch for the staff. This sounds like it’ll be on next week’s menu.

Thanks!

By: luis

luis — Tue, 30 Nov 1999 06:00:00 +0000

Very good recipe. Worth doing. I happen to have a pork tenderloin I can medallion and give it a go.\ Definitelly big flavor and sugar fat and salt friendly. What’s not to like?. Gosh I don’t need another cookbook but this one might be worth buying. No problem one comes in one goes out…rule applies.