Comments on: All We Know: It’s Crackling http://www.endlesssimmer.com/2010/02/09/all-we-know-its-crackling/ - recipes, restaurants, food travel and everything edible Thu, 09 Feb 2012 14:44:02 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Chefhttp://www.endlesssimmer.com/2010/02/09/all-we-know-its-crackling/comment-page-1/#comment-65522 Chef Sat, 12 Mar 2011 06:07:23 +0000 http://www.endlesssimmer.com/?p=10653#comment-65522 Crispy pork fat? Crispy pork fat?

]]> By: robynhttp://www.endlesssimmer.com/2010/02/09/all-we-know-its-crackling/comment-page-1/#comment-57651 robyn Wed, 10 Feb 2010 04:06:14 +0000 http://www.endlesssimmer.com/?p=10653#comment-57651 that sounds delicious! I like the blue casserole dish:) that sounds delicious! I like the blue casserole dish:)

]]> By: dad gansiehttp://www.endlesssimmer.com/2010/02/09/all-we-know-its-crackling/comment-page-1/#comment-57650 dad gansie Wed, 10 Feb 2010 02:51:46 +0000 http://www.endlesssimmer.com/?p=10653#comment-57650 It was modified mac and cheese. We used farfel bow tie noodels, milk,shredded mozzarella cheese, Swiss , shaved some peccerino ramono on top to put under the broiler it was tasty, first and not the last time making it not from the box It was modified mac and cheese. We used farfel bow tie noodels, milk,shredded mozzarella cheese, Swiss , shaved some peccerino ramono on top to put under the broiler
it was tasty, first and not the last time making it not from the box

]]> By: 80 Proofhttp://www.endlesssimmer.com/2010/02/09/all-we-know-its-crackling/comment-page-1/#comment-57645 80 Proof Tue, 09 Feb 2010 20:23:41 +0000 http://www.endlesssimmer.com/?p=10653#comment-57645 I'm going with some sort of Potato dish. Maybe au gratin. I’m going with some sort of Potato dish. Maybe au gratin.

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