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Old 11-25-2011, 05:39 PM   #11
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Alright, thanks guys
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Old 11-26-2011, 08:43 AM   #12
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Originally Posted by justplainbill View Post
Save some to use for making a fabulous spaghetti sauce.
+1.

i would either brown them a bit in olive oil in a pan, or roast as andy said before adding to your dish.
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Old 11-26-2011, 02:01 PM   #13
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Roast them how, what temp and time? I've never roasted something like this.
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Old 11-26-2011, 02:39 PM   #14
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Put them in a shallow pan, coat them with a little oil, salt and pepper. Roast @ 400 F for an hour. then add them to the sauce.

You can roast them ahead of time and refrigerate them until needed. Just be sure to save all the juices in the pan too.
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Old 11-26-2011, 03:26 PM   #15
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Ok thanks, I would figure 400 was too high but I'll try that.
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Old 11-26-2011, 03:37 PM   #16
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Ok thanks, I would figure 400 was too high but I'll try that.
Temperature isn't critical here. You're not aiming for a perfect medium rare or juicy turkey breast meat. Any temp from 300-400 will cook the pork bones. The higher temps also add some caramelization (deep browning) for added flavor.
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Old 11-26-2011, 04:05 PM   #17
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Thanks again man.
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Old 11-26-2011, 04:11 PM   #18
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Put them in a shallow pan, coat them with a little oil, salt and pepper. Roast @ 400 F for an hour. then add them to the sauce.

You can roast them ahead of time and refrigerate them until needed. Just be sure to save all the juices in the pan too.
I would be tempted to cover with sliced onions and some minced garlic, get all that roasted goodness.
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Old 11-26-2011, 06:34 PM   #19
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I would be tempted to cover with sliced onions and some minced garlic, get all that roasted goodness.
I like your idea of the onions, but I'd be afraid of overcooking the garlic which can be awfully bitter.
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Old 11-26-2011, 08:02 PM   #20
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Only an hour, I think there would be plenty of meat and onion juices to keep the garlic from burning. I usually have to be very strict with myself to not eat all the fond...
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