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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Okay, NEW plan for Thanksgiving
Turns out that I have to work the night of Thanksgiving, and we have a
couple not-very-adventurous people joining us for Thanksgiving dinner. So I made the roast pork dinner on Saturday night, and we'll be having the conventional turkey on Thanksgiving itself. Lin will be cooking it, since I'll need to sleep prior to work. I have to say that the persimmon-stuffed pork roast was phenomenal, possibly the best pork I've ever had. Bob |
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Okay, NEW plan for Thanksgiving
Bob Terwilliger > wrote:
>Turns out that I have to work the night of Thanksgiving, and we have a >couple not-very-adventurous people joining us for Thanksgiving dinner. So I >made the roast pork dinner on Saturday night, and we'll be having the >conventional turkey on Thanksgiving itself. Lin will be cooking it, since >I'll need to sleep prior to work. >I have to say that the persimmon-stuffed pork roast was phenomenal, possibly >the best pork I've ever had. Interesting coincidence. We've are planning to have a persimmon salad next to the pork cutlets I mentioned earlier. We did a trial run of the salad at a pot-luck this weekend, and it was a success. (Possibly because there was not much else in the potluck that resembled salad or vegetables...) It consisted of romaine and persimmons, with the dressing comprised of walnut oil, white vinegar, finely diced shallot, sea salt, and the juice of a citrus (I think, a tangelo). In any case, the pork/persimmon combination seems like a natural. Steve |
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Okay, NEW plan for Thanksgiving
Bob Terwilliger wrote: > > Turns out that I have to work the night of Thanksgiving, and we have a > couple not-very-adventurous people joining us for Thanksgiving dinner. So I > made the roast pork dinner on Saturday night, and we'll be having the > conventional turkey on Thanksgiving itself. Lin will be cooking it, since > I'll need to sleep prior to work. > > I have to say that the persimmon-stuffed pork roast was phenomenal, possibly > the best pork I've ever had. > > Bob If your "not-very-adventurous" guests would be afraid of a stuffed pork roast, then I feel very, very sorry for them. A stuffed pork roast is about as far from exotic as I can think of, and sounds very good. |
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