SC - Spices and sensitive palates
Varju at aol.com
Varju at aol.com
Thu Oct 2 09:29:44 PDT 1997
In a message dated 97-10-01 21:24:37 EDT, you write:
<< On a slightly tangential note, I frequently serve roast pork loins at
events, and refuse to cook them to the bone-dry plywood stage almost
invariably called for in most cookbooks. >>
You know, that's one reason I'm not fond of pork (other than it being the
default meat in Eastern Europe where I got sick of it). My experience in
Europe was that I preferred eating pork there because it was much moister and
always served with some wonderful sauce.
I might add that this was in Germany, visiting my father's family. . . :->
Noemi
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