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Pulled Pork Sandwiches

by BnB Finder September 16th, 2014 | Best BnB Bites, Recipes
Best BnB Bites Pulled pork is one of those dishes many people like to order when they're eating out, but few ever try to make at home. But when you read this recipe, you'll realize how easy it is, especially if you have a home smoker. (I make pulled pork entirely in the oven, so that works too.) The piquant taste comes from a dry rub made of everyday spices, and slow cooking at a low temperature is the secret to making the pork soft enough to shred. The hardest part is the waiting. From Sage Hill Inn
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Gorgonzola Turkey Burger- Flavor in Every Bite

by TT September 15th, 2014 | Recipes, Sandwiches Recipes
It's the third week of sandwich month at Think Tasty, and again I am not posting a traditional sandwich recipe.  I guess the truth of the matter is that I don't eat many sandwiches.  I eat quite a few wraps, and then I eat an assortment of sandwich-like items, such as tacos, quesadillas, and burgers. While tacos, quesadillas, and burgers aren't listed in the sandwich section of a menu,
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Cooking Basics

Graters for Cheese and So Much More

by Jane Wangersky September 12th, 2014 | Cooking Basics
My sandwich recipe this week calls for shredded cheese, so of course I couldn’t help mentioning that, though the kind you can buy is certainly handy and also keeps longer, home grated cheese saves you lots of money without causing you a lot of work. So it’s good to have a cheese grater around.

They’ve been around for a long time. As this article points out, “Both François Boullier and Isaac Hunt are variously credited with inventing the cheese grater in the 1540s.”

The original idea was to make use of cheese that had started to harden by reducing
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Red Pepper and Cheese Sandwich

by Jane Wangersky September 11th, 2014 | Recipes, Simple Solutions
People have been eating bread and cheese since way before the word “sandwich” started being used for it, so the cheese sandwich is a real classic. Sometimes, however, you want something more than a simple classic taste in your lunch -- let’s face it, even the classics can get boring with repetition. So it’s natural to look around for something that might add a little more taste and texture to your sandwich. Red peppers are one ingredient that have traditionally been paired with cheese, as in pimento cheese.

Growing up in the North, I was only aware of pimento cheese
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Basting Brushes, Classic and Modern

by Elizabeth Skipper September 10th, 2014 | Ask the Chef
Ask The Chef I own a classic basting brush.  My question is two-part.  First, what are the bristles in a classic brush made of? Second, should I upgrade to a silicone brush? It isn’t a matter of cost, I know, but I figure if what I have works, why change?  Thoughts?

Classic basting brushes, at least those made in France, are made of boar bristles. If you've never been up close to a live pig, you may not realize that they're hairy creatures. And their coarse hair makes a great brush. It's stiff yet flexible, and holds onto the basting liquid so it's
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