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submitted 2 weeks ago by [email protected] to c/[email protected]
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[-] [email protected] 23 points 2 weeks ago

The secret is thyme. Low and slow of course, 225 degrees until it reaches about 198, then pull it, wrap it, and let it sit for an hour so the fat can melt right into the meat. Your guests will declare you a culinary genius.

[-] [email protected] 8 points 2 weeks ago

any recipe that calls for pork

[-] [email protected] 7 points 2 weeks ago

Now we just need a sommelier to recommend a good wine pairing from his wine cellar

[-] [email protected] 7 points 2 weeks ago

If I learned anything from the movies, it's gonna be a chianti.

[-] [email protected] 3 points 2 weeks ago

Get it together, that's only for liver pairings.

[-] [email protected] 2 points 2 weeks ago

Mmmm pulled long-pork

this post was submitted on 03 Sep 2024
350 points (96.8% liked)

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