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BedBuglet posted:1 (32 oz) jar of grape jelly I can't believe this is real. I have to try it.
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Apr 13, 2016 19:07
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Mr. Wookums posted:it tastes good because of the half a kilo of sugar from the jelly, 120 grams from the chili sauce and 480% of your daily sodium. Um I'm going to replace the chili sauce with stubs BBQ sauce.
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Apr 13, 2016 20:42
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MrSlam posted:I just asked my dad who told me when he cooked it for us it was 2-3 hours on a low setting in the oven, but he'd recommend changing it to pork shoulder as well and keeping the hours at 5-6. I asked him why grandma cooked tenderloin that way and he said there was a health-scare involving pork (trichinosis) while she was alive so she purposefully overcooked it just in case. Also, she apparently liked it that way. His words. Thanks grandma! I owe Cavenagh and Ranter apologies now. I got a horror story to prove to you that this is a clear and present danger. I bought 10 pounds of pork loin which I attempted to cook and eat over a week. I got so sick, I was vomiting, making GBS threads my pants, drinking cold water would make me vomit, while vomiting I would poo poo my pants, while making GBS threads my pants I would start to vomit, and coughing would make me vomit. It was a really troubling time of just waking up and changing my pants every few hours for a few days. Never eat old pork.
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Apr 27, 2016 01:40
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