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more bacon,
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more sausage, seasonings
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and then roll it up.
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On the smoker (or oven) for a couple of hours (with some cooling beverages), and you got it. Unfortunately there were no shots of the finished product (been there, done that!), but you can see the whole formal process on the web. Can’t go wrong with pork fat.
MFO also did some pork product this weekend, however it was in the form of a sage crusted pork tenderloin, from a recipe (p. 39) in the October Cuisine at Home.
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So all the flutters enjoyed a weekend with the alternate white meat''
Oddz and Endz
Server Lexicon – thanks to the reader who added the fact that unless the server is willing to respond to a menu selection with: “Bad Choice!”, then saying “Good Choice!” probably isn’t necessary.
Food Trend? – another reader has noticed a trend of putting a fried egg on things, including a burger. I seem to remember seeing that done someplace..
Sports note: Over the weekend, I did spend some couch time with the US Open tennis. While commenting on the grunting and squealing might be appropriate in today’s pork related blog, it’s something else. I’ve noticed a trend (?) that when a player hits a good shot for a winner, it is not uncommon for them to clench their fists, do a semi-crouch, and scream/shout/say: “C’mon!”. I am not sure what their intent is. Does the player want us to join up and go with them someplace? Are we to jump down on the court? Where are we going? Does s/he feel they’re slipping behind and need to hurry up? I don’t get it.
and, even if it's for a bacon explosion, you can still
DFD
1 comment:
Did you really make that?
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