i don't think they'll fit in the pan, i.c...
hey, we're on the same wavelength here. i bought some pork shoulder, some of which is just waiting to be trimmed and pounded into scallopini for brasciole.
the rest of the pork will be cubed and made into souvlaki on the grill. hmmm, does the term souvlaki mean the way it's served, with greek-ish salad on a pita with tsatsiki? or is it just the name for grilled and or marinated chunks of meat?
anyone? anyone? beuhler?
caine cacciatore, either veal or chicken, is definitely on the list of things to make. do you make it with chicken on the bone, or boneless? and what kind of mushrooms do you use? (you seem like a real funghi!
) i prefer sliced baby bellas over white.
jeekinz, i'm gonna have to learn salsicce con pepperoni all over again, this time in stainless steel. i've almost perfected it in my emerilware non-stick saute, but there'll be some changes with ss.
can't wait for the tomatoes to come in this summer.
btw, i don't think you're allowed to live in new jersey if you can't make a good sausage-n-peppers.
'bug, experiments to commence this week as i'm on vacation. yay!
i love pan gravies from deglazing bits, so that's the first test.
the flied lice sounds interesting. i've only made a few in a wok, which weren't very good. do you add egg?
i'm going to try making my first risotto in it next week. wish me luck.