tag:blogger.com,1999:blog-13695947.post3978255847704892947..comments2024-03-28T07:47:44.433+02:00Comments on NAMI-NAMI: a food blog: Traditional Christmas roast (oven-baked pork shoulder with honey, mustard and rosemary)Pillehttp://www.blogger.com/profile/05817049547134774699noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-13695947.post-18821187252462134782016-12-24T11:47:50.201+02:002016-12-24T11:47:50.201+02:00|EST| Häid jõule ja head uut aastat!
|VRO| Rõõmsit...|EST| Häid jõule ja head uut aastat!<br />|VRO| Rõõmsit joulupühhi ja hüvvä vahtsõt aastakka!<br />|ITA| Buone festività natalizie e felice anno nuovo!<br />|ENG| Season's Greetings and a Happy New Year!<br />|FIN| Hyvää joulua ja onnellista uutta vuotta!<br />|KRL| Раставанке синун, уввен вувенке синун!Gio. Ve.https://www.blogger.com/profile/09298592295321100714noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-61252248362554777862016-12-23T08:39:24.957+02:002016-12-23T08:39:24.957+02:00Prior to starting this recipe, I soak the pork in ...Prior to starting this recipe, I soak the pork in a salt, brown sugar and herb brine for no more then two hours. This really adds to the pork.hawelihttps://hawelicanada.com/noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-8633592043366628342016-01-04T08:26:53.803+02:002016-01-04T08:26:53.803+02:00It's already January but I still have some por...It's already January but I still have some pork shoulder in the fridge. Might as well try this recipe. Glad I found this! Thanks! Happy new year from the <a href="http://www.30dayhealth.net" rel="nofollow">private label supplement manufacturer</a> family! ^^<br /><br />Vitamin Manufacturerhttp://www.30dayhealth.net/noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-69122168136091329562015-12-30T17:55:00.929+02:002015-12-30T17:55:00.929+02:00Looks greet!
NJ-Cook4You
Niels Janssen
cateraarLooks greet!<br /><br /><a href="http://nj-cook4you.nl/index.php/catering-wassenaar/" rel="nofollow">NJ-Cook4You</a><br /><a href="http://nj-cook4you.nl/index.php/catering-delft/" rel="nofollow">Niels Janssen</a><br /><a href="http://nj-cook4you.nl/index.php/catering-pijnacker/" rel="nofollow">cateraar</a>Cateringhttps://www.blogger.com/profile/17442958971903577701noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-82396384899388488892013-12-29T17:55:30.240+02:002013-12-29T17:55:30.240+02:00I made Pille's roast with a boneless pork roas...I made Pille's roast with a boneless pork roast from the local butcher, for christmas eve and oh my gosh it was delish! and it came out just like her picture :)Chris C Tuckerhttps://www.facebook.com/groups/estoniancooking/noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-62493996901614917032013-12-26T21:50:15.352+02:002013-12-26T21:50:15.352+02:00Thanks! Was lovely! Merry Christmas :)Thanks! Was lovely! Merry Christmas :)James Ramsdenhttps://www.facebook.com/pudelibaarnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-56971589604665692452013-12-23T03:35:59.598+02:002013-12-23T03:35:59.598+02:00I am so pleased that I found your blog!!! My husba...I am so pleased that I found your blog!!! My husband is estonian we live in the USA (we are moving to Estonia next year) and I always wanted to make estonian meals for him and my daughter,but never found a good source in english and if I translated myself they would get lost in translation and the results wouldn't turn out great… This year I am making the estonian dish you described in one of your posts… as well as the gingerbread cookies (which we make every year) I will, indeed, search for your book!! <br />Häid jõuleAnonymoushttps://www.blogger.com/profile/14169349735554868804noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-30820878734434727522013-01-02T12:52:11.179+02:002013-01-02T12:52:11.179+02:00Beautiful Review!
Thanks for all the great recipe...Beautiful Review! <br />Thanks for all the great recipes from you <br />nice celebration into 2013 Beau Pacehttps://www.blogger.com/profile/14922029644386856049noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-40617771958111013052012-12-26T17:04:21.366+02:002012-12-26T17:04:21.366+02:00Happy Holidays to you, Pille!Happy Holidays to you, Pille!Mayahttp://www.storiesfromemona.comnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-48082123887072002692012-12-25T17:16:08.649+02:002012-12-25T17:16:08.649+02:00Sealiha. Kaelakarbonaad vajab sealiha jaoks ebatav...Sealiha. Kaelakarbonaad vajab sealiha jaoks ebatavaliselt kõrge sidekoesisalduse tõttu veidi pikemat küpsemist ning sisetemperatuuri tõusmist 75 või isegi 80°-ni, sama kõrget sisetemperatuuri vajavad läbiküpsemiseks ka eelsoolatud ja -maitsestatud praed; muule sealihale piisab 70°-st. (Toidutare)<br />Pillehttps://www.blogger.com/profile/05817049547134774699noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-75445123437387270122012-12-25T16:54:09.086+02:002012-12-25T16:54:09.086+02:00Puhvis Kukk - for the loin filet, they recommend i...<b>Puhvis Kukk</b> - for the loin filet, they recommend indeed about 65 C/150 F (indeed, a little pink is fine), but pork shoulder has usually higher temperature requirements - it's such a fatty cut and remains moist at higher temperatures as well. Chowhound etc recommend internal temperature of 180-190 F: http://chowhound.chow.com/topics/649726 - I quote "The collagen doesn't break down till about 185, and the meat would get dried out at anything over 210.". So the recommended 185 should be just fine - or at least it has worked brilliantly for me for years. Pillehttps://www.blogger.com/profile/05817049547134774699noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-8465430201116859722012-12-25T16:21:42.570+02:002012-12-25T16:21:42.570+02:00185F for pork seems really high. I think they reco...185F for pork seems really high. I think they recommended 165 before and now reduced it to 145. I did 165 for my roast and it was definitely too dry...Puhvis Kukkhttps://www.blogger.com/profile/03140201227747507134noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-81579565574348106142012-12-25T14:03:27.444+02:002012-12-25T14:03:27.444+02:00Hah, this is a version of what we are having tonig...Hah, this is a version of what we are having tonight although molasses rather than honey.Davidhttp://www.facebook.com/david.galbreathnoreply@blogger.com