Now we just need a sommelier to recommend a good wine pairing from his wine cellar
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.
TheRealCharlesEames@lemm.ee 1 month ago
24_at_the_withers@lemmy.world 1 month ago
If I learned anything from the movies, it’s gonna be a chianti.
Bdtrngl@lemmy.world 1 month ago
Get it together, that’s only for liver pairings.
gravitas_deficiency@sh.itjust.works 1 month ago
Mmmm pulled long-pork
expatriado@lemmy.world 1 month ago
any recipe that calls for pork