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OT Discussion Club Restaurant just opened for business

Just had a plate of large shrimps. Hepatopancreas in the shrimp head tasted like butter while the body and tail meat tasted like conch. First time I had shrimp that tasted like conch meat.
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Heres one of my favorites


Pan Seared Pork Tenderloin.
Use cast iron skillet at very high temp.
Season the meat with some salt and pepper on all sides.
Sear for 2 mins, rotate 90 degrees, sear for 2 mins, rotate 90 degrees, sear 2 mins, rotate 90 degrees sear 2 mins.

Surround with quartered or diced potatos, I like to use Yukon Gold, not those bland russets.
Cut a large onion into quarters and put them on the skillet too.
Feel free to add some whole mushrooms as well.

Stick in the oven at like 400 or so and take out when the meat thermometer reads 140 (let it sit for 10ish mins on the counter and it will reach 145+.)

It is good.
 
We need poutine of course. Can probably have a whole section on the menu. Regular, Quebec, bacon, chicken, pulled pork...

Great now I'm hungry for poutine.
 
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