tag:blogger.com,1999:blog-21937028.post8885820838522019551..comments2023-10-28T04:51:32.465-04:00Comments on cookblog: They're All Pink On The Insidepeterhttp://www.blogger.com/profile/17189314044617829401noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-21937028.post-6583777548145321682010-01-12T13:39:21.520-05:002010-01-12T13:39:21.520-05:00Many thanks-- I figured it out. Cured, as it were....Many thanks-- I figured it out. Cured, as it were.Juliahttps://www.blogger.com/profile/08337291320368324416noreply@blogger.comtag:blogger.com,1999:blog-21937028.post-72556310309616796982010-01-11T14:48:30.937-05:002010-01-11T14:48:30.937-05:00Oh, and CC: Mmmm-hmm.Oh, and CC: Mmmm-hmm.peterhttps://www.blogger.com/profile/17189314044617829401noreply@blogger.comtag:blogger.com,1999:blog-21937028.post-41595760764083757732010-01-11T14:48:09.185-05:002010-01-11T14:48:09.185-05:00The Romanesco came from Mother Earth in Kingston.
...The Romanesco came from Mother Earth in Kingston.<br /><br />And if you hot-smoke the bacon to an internal temp of 150˚ in the space of a couple of hours, you can leave out the pink salt.peterhttps://www.blogger.com/profile/17189314044617829401noreply@blogger.comtag:blogger.com,1999:blog-21937028.post-79876478091190623512010-01-08T21:56:12.961-05:002010-01-08T21:56:12.961-05:00Billy Bob likes them french fried purple potaters....Billy Bob likes them french fried purple potaters.cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-21937028.post-7588099642412048002010-01-08T10:58:31.235-05:002010-01-08T10:58:31.235-05:00We had balls for lunch. Yours look great; especial...We had balls for lunch. Yours look great; especially with that awesome romanesco. Where'd you get that in the middle of winter??<br /><br />In an unrelated note, what do you use to cure your bacon? Can you divulge that information? I am assuming you do not use pink salt. I can just use sea salt, right?Juliahttps://www.blogger.com/profile/08337291320368324416noreply@blogger.com