Last year, I roasted a pork shoulder for Christmas. Everyone loved it, but the drippings were too salty to make a pan sauce from.
I'm making the same thing this year, and am trying to figure out a solution to the salt factor so I can make a good pan sauce.
My first instinct was to brine it, but we're doing it at my parents and won't get there until Christmas afternoon. Probably not enough time to brine.
Does anybody have any ideas?
My wife's going to buy me a cookbook for Father's Day.
I'm torn between Fuschia Dunlop's Revolutionary Chinese Cookbook and Grace Young's Stir Frying to the Sky's Edge.
Anybody have any thoughts on which one to choose?
I'll be shopping for a new blender soon and I'm looking at the Vitamix and the Blendtec.
Any thoughts? Is one better than the other? Is there another brand that I'm not thinking about?
Any feedback you can provide will be much appreciated.
Does anyone know if cornmeal, stone-ground (not instant) grits and/or masa are whole grains?
I'm visiting the Town House in Chilhowie, VA next week and am planning on doing their 10-course tasting.
As a newbie to something like this, I'm wondering if anybody has any recommendations...
Should I not eat all day? Should I plan on two hours? Three hours? How do you pick a wine to pair with a large number of courses (even two bottles, means five courses each)?
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