1. Chops from the loin are rib, loin, and butterfly.

2. Slice loin and place on other half of plate; drizzle with oil and sprinkle with basil.

3. Those cut nearest the short loin contain the tip of the hipbone; they an-e pin-bone steaks.

4. For grilling, choose top loin, sirloin, rib eye, Porterhouse or bone steaks.

5. Important faults: Long loin, narrow or hollow.

6. The back is muscular with firmly muscled loin.

7. The loin well arched and drooping to the tail.

8. He girded up his loin to face his competitor.

9. Loin Viewed from the top, broad and strong.

10. Mais toi , aussi loin que tu es , peux - tu le ressentir?

11. Skinless chicken breast and turkey, pork loin, tenderloin, flank steak.

12. Mince pork loin with pork fat. Mix with marinade and stir until sticky, set aside for 15 minutes.

13. Wash,(/loin.html) wipe and cut pork loin into thick slices. Marinate with seasoning for 10 minutes. Dip both sides of pork with all-purpose flour. And shallow fry until golden brown. Put onto roasting tin.

14. Moi un jour j'irai plus loin , que les chemins qui m'entourent.

15. Et loin des beaux discours, des grandes th é ories.

16. The toxic ingredients are a loin and aloe - emodin.

17. Cause: The pig - ear plus loin, and other fried meat, fried together.

18. That's true. loin is a cat, a very big cat.

19. Heat the honey and brush it on to the outside of the loin.

20. Our personal preference is to cook pork, particularly the loin cuts, so that it is slightly pink and remains moist.

21. Figure 10-10 shows photographs Of steaks from the short loin.

22. Smaller boneless lamb cuts include best end neck fillets and steaks from the leg or loin.

23. Roasts are center cut, blade or rib end, and sirloin loin.

24. The rib cuts into rib chops or rib roast, and the loin cuts into loin chops or roast.

25. Learn how to make pan gravy for stuffed pork loin with expert cooking tips in this free classic American recipe video clip.

26. The process of heat transfer during Chinese cooking was studied. The effects of cooking fire temperature, pot wall temperature and oil medium on the readiness of sliced pork loin were investigated.

27. Customer: Yes, I'm going to have the Rosemary Pork Loin.

28. For meat dishes, look for leaner cuts, such as skinless chicken breasts, turkey burgers, pork loin and beef sirloin.

29. In one of his favorite recipes, for spaghetti with pork loin sauce, "the loin of pork is cooked together with tomatoes — my interpretation to an Italian dish.

30. Back will be powerful, muscular, and level, with drop behind withers and gradual arch over loin, sloping slightly downward at the croup.

31. Influence of harvest processes of pork loin and ham quality.

32. Learn how to finish the stuffing for stuffed pork loin with expert cooking tips in this free classic American recipe video clip.

33. Learn how to serve stuffed pork loin with expert cooking tips in this free classic American recipe video clip.

34. Other examples are: the fat of meats, bone-marrow, suet (the best found around the loin and kidneys of the beef creature), cocoanut butter, butterine , and oleomargarine.

35. Pork loin is very lean meat and isn't too expensive.

36. How to cut a lean pork loin; learn this and more in this free online cooking video about meat and food preparation taught by expert Louis Ortiz.

37. Pork: Lean cuts ( tenderloin, boneless loin chops ) compare favorably with skinless chicken.

38. Starting in connection with the document textual criticism discusses accomplishment studying aspect in inner loin about ancient medical science of china.

39. A long loin that may weaken the back is a fault.

40. One is selected meat-feed. The best selection of soft texture of the pork loin, and then gavel smashing Meat Loaf, cut into thin small.

40. try its best to gather and build good sentences.

41. The topline is level except for a slight, muscular arch over the loin.

42. The loin is very slightly arched, of medium breadth and muscled.

43. The loin is taut and lean, narrower than the rib cage, and with a slight tuck - up.

44. Get lower - fat cuts from the loin, like sirloin T - bone, or strip steak, Gluck says.

45. Loin short and wide with very little tuck - up.

46. The back line appearing practically level from the shoulders to the loin.

47. This is a pork loin in a material consisting mainly of deep-fried dishes. Zhuangruo money, crisp and delicious, and many more hot sauce(), tomato sauce Zuo food.

48. The loin is relatively short with only a slight tuck up, and the stomach is flat and firm.

49. Stelzer likes to cook the seniors things that remind them of home — meat and potatoes, angus beef, pork loin.

50. Chest is deep (to the elbow) and well-sprung with a distinct tuck up at the loin.

51. How to butterfly cut a pork loin; learn this and more in this free online cooking video about meat and food preparation taught by expert Louis Ortiz.

52. The rib cage is moderately sprung and extends back to a short and muscular loin.

53. Back is broad and well muscled. Loin is short and meets the croup smoothly.