[Sca-cooks] RE: Pork Shank

[awench1 at cox.net]

Anything to help!

F.
> 
> From: "Terri Morgan" <online2much at cox.net>
> Date: 2006/01/17 Tue PM 01:40:38 EST
> To: "'Cooks within the SCA'" <sca-cooks at ansteorra.org>
> Subject: [Sca-cooks] RE: Pork Shank
> 
> > I have brined large pieces of meat in a clean
> > cooler. Then, just open the drain to let out
> > the brine instead of trying to lift it.
> 
> D'oh! Thanks, Felicia! Aren'tcha glad I'm cooking it *before* the event?
> 
> 
> Hrothny
> 
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>