tag:blogger.com,1999:blog-10089060.post115452327661783831..comments2024-01-09T00:18:56.818-08:00Comments on kayaksoup: Roast PorkAnonymoushttp://www.blogger.com/profile/14813626651945758141noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-10089060.post-1154703074779311032006-08-04T07:51:00.000-07:002006-08-04T07:51:00.000-07:00Linda, looks greato. I like the fennel in the past...Linda, looks greato. I like the fennel in the paste for the pork -- yum. It's funny, because fennel was the secret ingredient on last night's episode of Iron Chef America. You should have seen what Batali and the challengers did with it! Every imaginable use of fennel in all its forms: the fresh bulb, the "pollen," the seeds, the fresh herb...fun.Lisahttps://www.blogger.com/profile/01970997615781244805noreply@blogger.comtag:blogger.com,1999:blog-10089060.post-1154560044913754372006-08-02T16:07:00.000-07:002006-08-02T16:07:00.000-07:00I'm looking forward to when it's cool enough outsi...I'm looking forward to when it's cool enough outside to cook in the oven inside! That pork roast looks wonderful. It took me a long time to figure out that I needed to use an internal thermometer so I wouldn't overcook it - I always ended up with tough dry meat.Cyndihttps://www.blogger.com/profile/08485300845528483642noreply@blogger.comtag:blogger.com,1999:blog-10089060.post-1154524477948971402006-08-02T06:14:00.000-07:002006-08-02T06:14:00.000-07:00Feta so makes everything more yumFeta so makes everything more yumwheresmymindhttps://www.blogger.com/profile/06773597023205510781noreply@blogger.com