It's the Friday night before Christmas and all through the house was the enticing smell of pork roast cooking to tender perfection, ready to be paired with griddled polenta rounds and some lima beans with a cold bottle of Xingu black beer to wash it all down. Yum.
"Maple-Glazed Pork Roast," by Adam Ried, in Cook's Illustrated, Number Sixty-One, March & April 2003, p. 6-7.
No comments:
Post a Comment