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Reginleif
11-01-2005, 03:14 PM
Anyone else see it?

I did, and although it was fun, it was full of innnacuracies - Hippocras is NOT mead, for example, and very light on actual mead making information.

I sent feedback too: feedback@thirstytraveler.tv

CosmicCharlie
11-02-2005, 12:28 PM
I did catch that one. Glad to see an episode on mead, but I would have liked to see more on the process of making it - I was hoping to pick up some pointers.

How can I get that job?

David Baldwin
11-02-2005, 12:38 PM
I missed it entirely. When did it air, and what channel/network ran it?


David

Reginleif
11-02-2005, 01:44 PM
Fine Living Network.

http://www.fineliving.com/fine/thirsty_traveler/episode/0,1663,FINE_10176_41176,00.html

AIR TIMES:
October 27, 2005 8:00 PM EST
October 27, 2005 11:00 PM EST
October 30, 2005 2:00 AM EST
November 05, 2005 9:00 PM EST
November 06, 2005 12:00 AM EST
November 07, 2005 2:00 AM EST

Dan McFeeley
11-02-2005, 02:28 PM
http://img.photobucket.com/albums/v676/mcfeeley/hart1a.jpg[img]

I also took a look at the recipe for Pork Fillet in Mead (below). Does anyone know why the pork is marinated for such a short time (enough time to mix the bread crumbs and the nuts)?



Pork Fillet in Mead (Drunken Pig)
The Thirsty Traveler : Episode FLTHR-404 -- More Projects


Ingredients:

1 large fillet of pork (pork tenderloin)
mead or mead wine
high-quality salted butter
honey
breadcrumbs
crushed hazelnuts
crushed walnuts

Instructions:


Use a seax, or knife, with a fine blade to slice pork into pieces as fat as your lip.

Soak pork rounds in mead for as long as it takes to crush the nuts and make dry bread into crumbs enough of each so that a combination will coat all the pork pieces.

Mix breadcrumbs and crushed nuts together until the mixture tastes strongly of the nuts.

Place honey in a flat bowl, covering it closely against flies.

Drain pork pieces and spread each with honey and then quickly press it into the mix of bread crumbs and finely broken nuts.

Let pork pieces rest while you warm a griddle over a hot stove or charcoal grill.
Fry pork quietly in melted butter until cooked through but be careful not to burn the meat, which is easy to do when it's coated with honey.

David Baldwin
11-02-2005, 02:50 PM
Wow, that sounds good!

Now I'm hungry ;D


David

byathread
11-02-2005, 02:52 PM
Does anyone know why the pork is marinated for such a short time (enough time to mix the bread crumbs and the nuts)?


That's barely long enough to catch a buzz. I like my swine to be DRUNK! :D LOL

lostnbronx
11-02-2005, 03:25 PM
Dan,

Just a guess, but it seems like the mead flavor is supposed to be concentrated in the breading, and not in the meat. Like most things in cooking (and mead for that matter), this is just a matter of taste. Back when I ate meat (and I ate a lot of it!), I actually never cared for the flavor of wine in mine. My marinades drifted towards soy and terriaki sauces as a base, and I've continued that to this day with vegetarian cooking.

-David

WRATHWILDE
11-03-2005, 07:53 PM
Fry pork quietly in melted butter

Is that supposed to be quickly? Because Quietly just wont due... If I'm cooking a meal like that chances are I'll have the soundtrack for "The Last Temptation of Christ" playing... for reasons which will become clear later in the evening when Ravel's "Bolero" may have to compete to be heard. ;)

Wrathwilde

Oskaar
11-04-2005, 02:34 PM
Yup,

Murdered swine, a bottle (or three) of mead and some Peter Gabriel is a good combination. I also like NIN (Downward Spiral) for dessert!

Cheers,

Oskaar

kace069
04-25-2006, 01:38 AM
This show was just on the past Friday and Saturday, but I missed it. So it may be on again in the next week or two.