Tag Archives: Pork

Blogging Malpractice, Part DLVIIMCIL

The previous post celebrates the return of the football season and the concomitant rebirth of the RBR Tailgate series over at rollbamaroll.com. That was over a month ago. Since then I’ve posted about chicken thighs, rilletes, rotel, stuffed pasta, and … Continue reading

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Let’s Talk About Cilantro

Last week I wrote post about pork tacos with cilantro yogurt sauce for rollbamaroll.com. In one of the comments someone said they have the cilantro-tastes-like-soap curse. So do I, but I’ve always enjoyed the taste. It’s like lavender blended with … Continue reading

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Game Week. It’s Finally Game Week.

And I’ve got another RBR Tailgating post over at rollbamaroll.com. For the season kickoff on Thursday we’ve got Asian inspired ribs, a dubious plan for getting out of work early, and Gregory XIII. So come on over and check it … Continue reading

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From the cookbook #1: Grilled pork chops with sage, page 168

That we are getting a late start on this month’s cookbook should come as no surprise. That this recipe has mustard in it should. I have a deep fear of two things, an mustard is one of them. I will … Continue reading

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Recipe: Red Wine Braised Pork Shoulder Ribs

One of the best things about winter is the turn toward heartier and richer foods. Heavy stews and braises are great for keeping you warm but an often overlooked advantage to winter fare is the low cost. Nobody braises filet … Continue reading

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From the Cookbook #1: Roast pork brioche buns with caramelized red onions, page 172

First off, not roasted. Amazing, but not roasted. The pork tenderloin is cut into quarter inch slices and sauteed in peanut oil after marinating in soy, peanut oil, rice wine, and garlic. There was supposed to be some yellow bean … Continue reading

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