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    Sylvain

    Grandmaster
    Rating - 100%
    1   0   0
    Nov 30, 2010
    77,468
    113
    Normandy
    I'm sure there's some fancy French chefery term for the process, but you basically take about a 2" thick slice of a pork tenderloin, butterfly it, pound the **** out of it with a meat hammer until it's huge and thin, bread it, and deep fry it.

    Sounds interesting.
     

    jagee

    Grandmaster
    Site Supporter
    Rating - 100%
    26   0   0
    Jan 19, 2013
    44,626
    113
    New Palestine
    The Mug in Greenfield makes a pretty solid tenderloin.

    Ale Emporium in Castleton is good, but I'm a sucker for the Gold Brick in Lawrence. $6 for a tenderloin and fries, and it's mighty tasty. :yesway:

    12963925_1182035785162477_5574889115160566537_n.jpg
     

    SEIndSAM

    Grandmaster
    Site Supporter
    Rating - 100%
    48   0   0
    May 14, 2011
    111,133
    113
    Ripley County
    Ewwww. At Kroger they had some big bags of M&M "crispy smores" flavor bags for $.99....They were the size bag that's usually a $4 bag....

    I thought I would try them at $.99..........Ewwwww, I got ripped off....Both bags went straight to the trash can....
     
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