Originally Posted by Melana
Roasted garlic Parmesan
Now that's got my attention!
I've been curing a whole pork belly, did half as Pancetta and half Chinese style. The Chinese style was ready to cook this weekend, the pancetta will be rolled and hung later this week, then it needs a few weeks to cure.
As for pretzels, I've had great results from the King Arthur website's recipe's. I've also made their pretzel bun recipe and that was a winner. I can't bring myself to use lye on something I'm eating, I know it's dumb, but there you have it.