I make nummy maple-apple chicken. With chinese 5 spice. So can I take the leftover juice from the now-cooked marinade and use it on a pork loin?

It's just cider, cinammon sticks, soy sauce, maple syrup and five spice (original recipe called for fresh fennel, which I could not find outside the Catonsville asian market, so five spice worked well!)

Who here telecommutes? Ever, or occasionally, or regularly? Is anyone living the dream?

Henry does, every day. they've had the technological ability for years, but the company resisted until natural disaster forced them to try it out on a large scale. That whole not having a corporate office made management accept telecommuting, basically. At this point, it would be too hard for the company to hire someone to replace him(they've filed bankruptcy, no one can really say with a straight face that there's any sort of stability in the near future) for them to make being onsite a requirement.

The managing of machines is no problem, though eh occasionally has to have a minion go be his hands. He was worried about the managing people part of his job, but he's built a good rapport with his underlings and it hasn't been a problem.

He's very responsible about working, though. He's far more likely to do a ton of work and forget to punch in than he is to loaf while he's "on the clock". He's salaried, so it doesn't really matter, but the point is, now that he's working from home he's more likely to work at 2 am or whatever than he was when he went to the office every day.

The reusing of marinade worries me, sarameg. I guess if it's cooked it should be okay, but ... I would worry. Maybe the temperature it was cooked at wasn't high enough to kill all the salmonella or something.

I think my feed of SciFi switched from East Coast to Pacific without telling me. Or withouyt telling Tivo, which amounts to the same thing.

Dammit.

(Eta that Tivo apparently got the memo as I was typing my complaint)

I've got a cast iron stomach when it comes to food borne malcontent boogie men. I'm more worried the marinade will have lost its umph! It was burbling at 400 F for an hour...

boil it , then fridge it. if you want to reuse it.

I don't think it would have lost oomph, based on the ingredients. Oomphier, if anything.

It was fridged right after cooking. I'm an extremely put-away-and-clean cook. So I think I'll reuse it. I might add some more maple, though. The apple is strong in the chicken and I think the maple would better dominate the pork.

Today, I joined an awesome new gym! (Well, new to me. It's been there for a year or two now.) I'm very excited.

In Natter news, during my class last night, one of the film clips we watched was from Dirty Harry. It was the "Do you feel lucky, punk?" scene. It made me laugh.

sarameg, this was the marinade that went into the oven (not just what raw stuff sat in), right?

I think it would be okay to use, since you refrigerated it right after using. Let the record show, I'm usually the biggest chicken in this thread about food stuff. When in doubt, throw it out isn't just a motto for me, it's my calling. I even told tommyrot to throw out cheesecake once. But if the marinade cooked in the oven at 400, no bad stuff, and was then promptly refrigerated, I can't see how bad stuff would have survived. If it did, you'll get sick from the chicken before you even make the pork.