Semantic Views demo

Ok here is latest experiment.

Not pretty and got to work on wrap and tie (still got to work on that too).

I should also have pulled it earlier say at 150 degrees IT instead of 159 degrees. All was a little dryer than I would prefer.

Still it is a start of a wild idea and of well trying again on butterflying a pork loin and tieing it .

Loin

2.5 #

Stuffing (which i will adjust some ingerdients)

1 1/2 chopped granny smith apples out of two.

1 tsp kosher salt

1/2 tsp cinnamon

1 tsp nut meg

1/2 cup sugar

This is the cake I always make for my wifes birthday. When we lived in Virginia it was always excellet. Now living in Colorado at 7200' I have yet to get it right. While the flavor is there it always falls in the center. Hoping I can get some help to make this work. Thanks.

1 stick unsalted butter

2 cups all-purpose flour

1 teaspoon baking soda 

1/2 cup vegetable shortening 

2 cups sugar 

5 large eggs, separated 

1 cup buttermilk, well shaken 

1 teaspoon vanilla extract 

1/2 cup chopped pecans

You now have access to the Stella Culinary Student Forum! You can now view topics, create posts, and comment on any active forum topic. Please take a second to introduce yourself to our friendly community. See you on the forums, and thank you for your support of Stella Culinary!

~ Chef Jacob Burton