tag:blogger.com,1999:blog-4635287696288055978.post7757181684970609570..comments2024-03-29T03:42:28.320-04:00Comments on Diary of a Locavore: Speaking of greatElspethhttp://www.blogger.com/profile/00909946927423140284noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-4635287696288055978.post-60206812098501922322021-11-22T09:44:41.685-05:002021-11-22T09:44:41.685-05:00Thank you for providing such an awesome article an...Thank you for providing such an awesome article and it is very useful blog for others to read.<br /><a href="https://communicationdubai.com/" rel="nofollow"> Arabic legal Translation </a> <br /><a href="https://communicationdubai.com/english-to-tamil-translation.php" rel="nofollow"> English to Tamil Translation in Dubai </a><br /><a href="https://communicationdubai.com/english-to-telugu-translation.php" rel="nofollow"> English to Telugu Translation in Dubai </a> <br /><a href="https://communicationdubai.com/" rel="nofollow"> Legal Translation Dubai</a> <br /><a href="https://communicationdubai.com/english-to-korean-translation.php" rel="nofollow"> English to Korean Translation in Dubai </a> Legal Translation Company in Dubaihttps://www.blogger.com/profile/12100134093346014583noreply@blogger.comtag:blogger.com,1999:blog-4635287696288055978.post-60477764213505980112011-04-01T12:56:31.532-04:002011-04-01T12:56:31.532-04:00tracy,
so our plan is working, huh?
xotracy, <br /><br />so our plan is working, huh?<br /><br />xoElspethhttps://www.blogger.com/profile/06495698179851562999noreply@blogger.comtag:blogger.com,1999:blog-4635287696288055978.post-70609071803385864322011-03-31T17:01:40.879-04:002011-03-31T17:01:40.879-04:00Ok, at first we blamed it all on Alex but now you ...Ok, at first we blamed it all on Alex but now you too are responsible for turning these 20 year vegetarians back into carnivores. Swede is so super excited to eat tonight that he doesn't mind the smell of the vinegar... though it's not bad. I'm loving that dinner is in the oven and I can run off to a meeting and come home to this deliciousness! We'll let you how it turns out after we stop licking every little morsel off our lips , fingers and most likely plates too!tracyhttps://www.blogger.com/profile/07007165804377398374noreply@blogger.comtag:blogger.com,1999:blog-4635287696288055978.post-89467845957565695762011-03-30T08:10:22.165-04:002011-03-30T08:10:22.165-04:00againstthegrain,
that sounds DELICIOUS. i am a fi...againstthegrain,<br /><br />that sounds DELICIOUS. i am a first time pulled pork-er but clearly i need to try a second, smokier go round. thank you for sharing your method!<br /><br />anna, gemma, and biee, <br /><br />we'll start construction soon. pushing out connecticut, new york, and all those other states in between here and virginia might be tough, but we'll get it done. xoxo<br /><br />and jess, <br /><br />i know! we used to have a friend when we were little who would say she was a vegetarian "except for bacon and hot dogs." everyone has their breaking points, i guess!<br /><br />all the best,<br />elspethElspethhttps://www.blogger.com/profile/06495698179851562999noreply@blogger.comtag:blogger.com,1999:blog-4635287696288055978.post-83371903117958100852011-03-29T21:10:46.650-04:002011-03-29T21:10:46.650-04:00Pulled pork sounds so so good. Add Virginia to the...Pulled pork sounds so so good. Add Virginia to the bridge so I can join the group. We'll live it up together. Biee'Biehttps://www.blogger.com/profile/17699876046278347130noreply@blogger.comtag:blogger.com,1999:blog-4635287696288055978.post-20815479428486986492011-03-29T14:24:11.666-04:002011-03-29T14:24:11.666-04:00i want that bridge too!i want that bridge too!Gemmahttps://www.blogger.com/profile/03221016063006067280noreply@blogger.comtag:blogger.com,1999:blog-4635287696288055978.post-65549379418075494072011-03-29T09:49:33.246-04:002011-03-29T09:49:33.246-04:00The pulled pork sandwich like this one is the reas...The pulled pork sandwich like this one is the reason I cannot maintain vegetarian status. But it's worth it!Jesshttps://www.blogger.com/profile/13611649122679952262noreply@blogger.comtag:blogger.com,1999:blog-4635287696288055978.post-8700903647376861562011-03-29T09:49:01.458-04:002011-03-29T09:49:01.458-04:00The pulled pork sandwich like this one is the reas...The pulled pork sandwich like this one is the reason I cannot maintain vegetarian status. But it's worth it!Jesshttps://www.blogger.com/profile/13611649122679952262noreply@blogger.comtag:blogger.com,1999:blog-4635287696288055978.post-55533118739096005712011-03-29T09:42:03.247-04:002011-03-29T09:42:03.247-04:00I am still dreaming about that pulled pork...it wa...I am still dreaming about that pulled pork...it was SO good! I think next time I will dilute the vinegar mixture a little more and maybe add a tiny bit of extra brown sugar. The ONLY downside was that our apartment smelled like vinegar for days afterwards, and since it is still wintery here, it was very cold to air things out. <br /><br />ps. I like your idea for the bridge. It would make life so much easier! xoxoxAnnahttps://www.blogger.com/profile/03899921840509070988noreply@blogger.comtag:blogger.com,1999:blog-4635287696288055978.post-16224847025146439812011-03-28T23:14:13.634-04:002011-03-28T23:14:13.634-04:00I loooooove pulled pork. And I'm a quite a la...I loooooove pulled pork. And I'm a quite a lazy cook, though I make most things from scratch. Sometimes I slow BBQ a pork shoulder on the grill (indirect heat) with smoke, but sometimes I superslow cook it in the oven. <br /><br />I like pork shoulder with a bone if I can get one - I think the flavor is better. I also buy a pork shoulder roast with a good fat cap on it if possible (I can't stand it when the store trims off nearly all the fat), and stab it all over with a paring knife, inserting a sliver of garlic clove deep into the cuts. Let the roast rest an hour at room temperature to lose its chill. <br />Preheat oven to 225°F. Blot roast dry with a paper towel. Liberally season all over with freshly ground black pepper and semi-coarse sea salt. <br /><br />Place roast in a casserole or pan that allows about 2-3 inches space all around the roast and sides at least 2.5-3 inches high (to contain the juices and rendered fat). Add 1/2 teaspoon Liquid Smoke to the pan if a smokey flavor is desired. More is not better! Roast overnight or all day for about 8-12 hours (less for smaller roasts, more for larger) until the meat is practically falling apart. <br /><br />Let the roast sit loosely covered with foil until it is cool enough to handle without burning fingers, then tear it apart into large chunks, then shreds, discarding any connective tissue that didn't dissolve (my 12 yo doesn't like the pale jelly-like stuff that separates the muscles). I mix the browned & sometimes crunchy exterior meat bits back in with the interior meat, and I stir back in all the meat pan juices and quite a bit of the melted fat so the meat doesn't dry out.againstthegrainnoreply@blogger.com