[Sca-cooks] Is it appropriate to.....
Kathleen A Roberts
karobert at unm.edu
Fri Feb 5 08:45:37 PST 2010
On Fri, 05 Feb 2010 08:34:53 -0800
Susan Fox <selene at earthlink.net> wrote:
> My best lamb recipe involves nasty cheap red wine as
>marinade and basting. Must be cheap. Must be nasty.
> The tannins that make it bad for drinking make it good
>for tenderizing. Hungarian Egri Bikavér is a favorite.
> The rest of the recipe: poke holes in the raw leg and
>put in sticks of candied ginger and halved garlic cloves.
> Marinate and baste with aforementioned, roast until
so, what does the candied ginger bring to the party?
(thinking of a pork loin in the freezer...)
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