Food

[Der Amf]

In America do you cook pork in hard cider?

[Henry Krinkle]

I have, but I don't think it is a common practice.

[Strange]

Apples & swine go together like rum and ladyfingers. Hard cider & bacon is a marriage made in gastronomic heaven!

[Henry Krinkle]

Apples & swine go together like rum and ladyfingers. Hard cider & bacon is a marriage made in gastronomic heaven!

Pears and pork are really good together, especially if you throw some North African spice and real fire in there as well.

[Strange]

Pears and pork are really good together, especially if you throw some North African spice and real fire in there as well.

Hhhmm…are we talking ras al hanout or harissa? A proper harissa will have at least a little fire, though nothing on the order of Ass Reaper Hot Sauce.

[Henry Krinkle]

Hhhmm…are we talking ras al hanout or harissa? A proper harissa will have at least a little fire, though nothing on the order of Ass Reaper Hot Sauce.

I'll usually throw turmeric, cinnamon, ginger, cumin, coriander, allspice cloves, cayenne. Sort of <ras al hanout, if you will.

I use lots of harissa for Algerian tuna and potato hand pies.

[bu11itt]

Apples & swine go together like rum and ladyfingers. Hard cider & bacon is a marriage made in gastronomic heaven!

Amen. I usually brine my pork loins in apple juice (1/4 cup kosher salt to 1 quart apple juice) and then smoke them with apple wood. Damn good.

[Henry Krinkle]

Amen. I usually brine my pork loins in apple juice (1/4 cup kosher salt to 1 quart apple juice) and then smoke them with apple wood. Damn good.

I sometimes do an apple marinade, apple wood smoke and apple based bbq sauce with side ribs, but that is a backup recipe. It does not match the unmarinated hot smoked ribs with chile saskatoon berry sauce charred on at the end.

[bu11itt]

I sometimes do an apple marinade, apple wood smoke and apple based bbq sauce with side ribs, but that is a backup recipe. It does not match the unmarinated hot smoked ribs with chile saskatoon berry sauce charred on at the end.

Well yea... If you wanna get all fancy and stuff...

[Strange]

My mother acquired a taste for ras al hanout from some Tunisian friends, and was always on the lookout for it in places that catered to Maghrebi clients. A few years before she died she spent a little time in Morocco. One day she was in a souk somewhere and stopped at the local spice merchant. When she asked him if he had any ras al hanout the guy practically soiled his djellaba he laughed so hard. She asked him what was so funny, and he pointed out that 'ras al hanout' was a colloquialism for shop sweepings. Apparently the origin of the spice is that it's a mix of whatever odds & ends are left at the end of the day. True story.