tag:blogger.com,1999:blog-17422713.post7738297759785046288..comments2008-07-26T12:14:49.134-04:00Helenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-17422713.post-87883970354217868772008-07-26T12:14:00.000-04:002008-07-26T12:14:00.000-04:00

Hi helen,<BR/><BR/>its a great blog , and I love fish...and the recipe's are step by step neat guide.

Mandyhttp://www.blogger.com/profile/03025827880079282996noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-85653324826957107012008-07-24T06:02:00.000-04:002008-07-24T06:02:00.000-04:00

Hi Helen! I agree with you when you said shortage of ingredients is wonderful. I like to do some experimenting when I am short of ingredients and my husband who is my number one fan loves them. I love cooking. You inspire me to post Filipino cuisines and my invented recipes in my blog.

PinayBeautyhttp://www.blogger.com/profile/18361724805159096406noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-39725988541762673182008-07-22T16:41:00.000-04:002008-07-22T16:41:00.000-04:00

I am all over this. Visited North Carolina once and loved the vinegar base boston butt. They also smoke their meat using hickory wood.

chris hutnanhttp://www.blogger.com/profile/10785797637807686259noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-90171379931862067412008-07-22T16:40:00.000-04:002008-07-22T16:40:00.000-04:00

I am definately going to try some of these recipes. We do not get seafood like that in Texas.

chris hutnanhttp://www.blogger.com/profile/10785797637807686259noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-2184124752942637332008-07-15T09:52:00.000-04:002008-07-15T09:52:00.000-04:00

Now this looks yummy!

Carl Jordanhttp://www.blogger.com/profile/09773426228108304527noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-62376581367954128232008-07-14T20:23:00.000-04:002008-07-14T20:23:00.000-04:00

A nice pork shoulder is going on to my shopping list, for my next trip to the butchers.<BR/><BR/>Every thing about the tuna recipes look and sound great. The Japanese get a lot of our tuna catch from Australia too, Which in turn drives the price up for us locals.<BR/><BR/>Will be visiting your site more often.

Opinionatedhttp://www.blogger.com/profile/10569427831274310210noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-56490238312998082092008-07-14T11:39:00.000-04:002008-07-14T11:39:00.000-04:00

Where do I get my recipes from? Mostly from my head :) But I get inspiration from all over -- farmer's markets, fish markets, restaurants, cook books, magazines, etc.

Helenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-31981344788868001452008-07-14T03:42:00.000-04:002008-07-14T03:42:00.000-04:00

this is a really good blog were do you get your recipes from

The hip-hop geekhttp://www.blogger.com/profile/03611873329991646627noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-89987095638003794692008-06-24T16:23:00.000-04:002008-06-24T16:23:00.000-04:00

Your blog features a delicious array of recipes; the way you've chosen to present your recipe collection is admirable. We'd like to pass along a gift to you; it's an acclaimed service that any cook with a recipe collection would feel honored to use. Please email sophiekiblogger@gmail.com if interested.

Sophiehttp://blog.keyingredient.com/noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-13171768464239865622008-06-13T13:26:00.000-04:002008-06-13T13:26:00.000-04:00

I know, I know -- this isn't exactly braising time. But I teach cooking classes, and braising is one of the techniques I cover in the meat class. So I didn't have much choice in whether to braise. The only question was what to braise. <BR/><BR/>Good thing we just installed 2 ACs in the kitchen thought, or braising would be tough :)<BR/><BR/>And yes, this same approach works with lamb shanks.

Helenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-30152918165400462542008-06-13T12:22:00.000-04:002008-06-13T12:22:00.000-04:00

Mmm... this looks very good. It looks very similar to a reipe I use for braised lamb, with the exception that that recipe salts the lamb for 12-24hrs before hand, which makes it really tender and flavorful. I wonder if this recipe would be similar.<BR/><BR/>My real question is, though... what on earth made you want to cook a huge roast in the middle of a Boston heat wave??? Hmmm... I guess it's

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