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If you're a group of 10, go for the suckling pig dinner at The Breslin, not for some sub-average "Frnech bistro" fare at Les Halles.
Rambo comes to NYC and picks the most random B&T/tourist restaurants when we've had eleventy threads about where to eat in NYC . If you're a group of 10, go for the suckling pig dinner at The Breslin, not for some sub-average "Frnech bistro" fare at Les Halles.
They were also FREE so I wasn't complaining
Last night I did the salt roasted pork tenderloin and fingerling potatoes as described in foodguy's article
Had a few issues.
hmmm, kinda hard to say. from the description of the salt, i'd say you didn't add enough water, rather than too much. it should look like wet snow. just to be clear: there won't be a salt crust around the potatoes or the meat. the crust will be on the top of the pan. and yes, if there is still salt clinging to the potatoes, some of it should be brushed off. as for hte pork, i'm stumped. you're sure it was the tenderloin (the thin fillet) rather than a piece of loin? the only time i've had problem with meat is when there was a cut surface exposed, then it absorbs salt.