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Comments for We Are Never Full



Musings on Starters, Mains, Desserts and Second-Helpings...



Last Build Date: Mon, 05 Feb 2018 10:24:35 +0000

 



Comment on Cacio e Pepe: A Spicy, Creamy, Simple, Cheap and Satisfying Roman Meal by Spaghetti “Cacio e Pepe” – Cookpad Greece

Mon, 05 Feb 2018 10:24:35 +0000

[…] http://www.weareneverfull.com/cacio-e-pepe-a-spicy-creamy-simple-cheap-and-satisfying-roman-meal/ […]



Comment on Sigh, Another Truffle Recipe? Ravioli with Walnut Truffle Cream Sauce. by Web Development Sri Lanka

Wed, 10 Jan 2018 06:10:50 +0000

Much thanks for sharing this. Can't wait to try it this weekend :D



Comment on Relais Routiers: Oh, to Be a Trucker (in France) by Jonny & Amy

Mon, 01 Jan 2018 20:04:15 +0000

@Francois de Melogue: merci pour rendre une visite a notre website! A dîner avec les gens "a l'epaule" dans un cafe routier est, pour-nous, un des experiences plus vrai y honête qu'on peut avoir en France.



Comment on Fabada Asturiana: the dish that changed history by The European UNESCO Heritage Sites You Never Heard Of

Thu, 28 Dec 2017 22:43:54 +0000

[…] religious sites, unique medieval architecture and arguably the most underrated gastronomy (la fabada asturiana is a good start) in all of Spain. And then there is the amazing local cider and some of the […]



Comment on Relais Routiers: Oh, to Be a Trucker (in France) by Francois de Melogue

Sat, 09 Dec 2017 14:25:16 +0000

Thanks for a great read this morning. Being brought up a chef in a French family has resulted in me loving food and placing on an alter. I too used to love greasy spoons in my younger days but now long more for routiers than diners. The communal nature of a typical routier is great and I wish we had these in the states. Till then I will live vicariously through articles like yours and trips to France.



Comment on Low and Slow – Even More Succulent Pernil, But Only If You Have the Time! by Jonny & Amy

Mon, 04 Dec 2017 15:55:07 +0000

@Mary Alice Wells: best of luck - hope the pernil turns out well. Yes, the lemon juice and chicken stock combo will be similar to the sour orange juice. Not sure if you can have fruit peels/rinds, but the addition of chopped-up some orange peel to the marinade would give you the aroma or orange without the juice and the lemon would provide the acidity.



Comment on Low and Slow – Even More Succulent Pernil, But Only If You Have the Time! by Mary Alice Wells

Sat, 02 Dec 2017 13:25:17 +0000

I'm going to cook my first pernil. I love the low/slow idea and need a substitute for the orange juice marinade (I can't have most fruits or juices). Wondering about lemon juice/chicken stock combo.



Comment on Low and Slow – Even More Succulent Pernil, But Only If You Have the Time! by RC BRAUWN

Fri, 01 Dec 2017 19:49:25 +0000

Any slow cook meal you can freeze just make sure that you have it in an airtight bag or container ask for cutting the top off frying it I would say only if you took it off when the meat was rare if it's well done all you're going to end up with is a piece of dried meat



Comment on Low and Slow – Even More Succulent Pernil, But Only If You Have the Time! by Jonny & Amy

Fri, 01 Dec 2017 19:36:10 +0000

@desiree williams: congratulations on the new addition to your family! We have never tried cutting the fat cap off for chicharrones, but it's a great idea! And yes, you can freeze leftover pernil, but we're going to guess that chicharrones will go soggy when you defrost them.



Comment on Miso-Glazed Salmon with Sesame-Scallion Salad: Kinda 80s Looking, But Delicious by WHB # 130 - The Round-up » Coffee & Vanilla

Wed, 29 Nov 2017 11:39:30 +0000

[…] Miso Salmon with Pa Muchim (Korean Scallion Salad) by Amy and Jonny of We Are Never Full from USA […]