#21  
Old 04-06-2008, 03:20 PM
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Default Re: Pulled Pork Sandwich

George, I first wish to congratulate you on your Anniversery. Each year gets you into the class of the fewer to succeed. How many years? Me, I am at 11 and about to hit 12.

As for the buns......WOW! You are in control.
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  #22  
Old 04-06-2008, 04:48 PM
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Default Re: Pulled Pork Sandwich

Quote:
Originally Posted by Frances View Post
That's just the thing. I often think it'd be nice to live somwhere warmer, but then you think about all the creepy crawlies around in those climates... So give me a good sharp winter once a year to kill them all off!! (...well appart from the slugs of course, but you can't have everything.)
Wait...Switzerland has Slugs ? My idealized view of your country, based entirely upon "Heidi", has just just crashed. Why, you are no better than the Pacific Northwest Next thing you know you will be telling us that Spiders dwell in the Swiss meadows
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  #23  
Old 04-06-2008, 06:32 PM
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Default Re: Pulled Pork Sandwich

Ha! Funny stuff Bruce! Thanks Robert! Number one!
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  #24  
Old 04-07-2008, 03:26 AM
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Default Re: Pulled Pork Sandwich

Yep we have spiders. But - and this is the important bit - NO poisonous ones

Our Swiss black slugs have cross bread with the brown variety from Sweden (or somwhere up there) which means they've become a lot more winter hardy over the last couple of years, and we risk being totally overrun by them. If we don't watch out, they'll eat all the Swiss cows...

Nice rolls George! Way to go!
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  #25  
Old 04-07-2008, 08:45 AM
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Default Re: Pulled Pork Sandwich

I thought the slugs were responsible for Swiss Cheese? The demand is high for this cheese, so the slugs are being cross bread for longer seasons to meet this demand
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  #26  
Old 04-07-2008, 11:37 AM
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Default Re: Pulled Pork Sandwich

I thought it was mice that caused the holes in Swiss cheese! Thanks for the lesson Robert!

So the Kaiser rolls turned out pretty well. We celebrated our anniversary with a wonderful brunch just before noon, so I decided that since my oven was still hot from a 9 pizza birthday party the day before, I'd pull some pork!

5 hours in the oven was too long for the pork as the lid on the casserol dish didn't fit too well. I rehydrated the meat sauce to a better consistency, and we feasted with pulled pork on kaiser rolls. The wife liked them better than hamburger buns, but I'm inclined to go with BrianShaw's post - I think I like 'em better on soft white bread. To each his (her) own I guess!
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