tag:blogger.com,1999:blog-19248290.post2751503572246233610..comments2023-07-10T09:28:49.185-04:00Comments on Linguini on the Ceiling: Boneless Pork FrankenloinorHow to make so many substitutions to a recipe it no longer resembles the recipe you started withSisiggyhttp://www.blogger.com/profile/12187439975974001825noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-19248290.post-78944419256840025652015-10-13T09:44:11.411-04:002015-10-13T09:44:11.411-04:00Tiffany: I know...right? I think the fat caul was ...Tiffany: I know...right? I think the fat caul was just an exclusionary tactic from a foodie snob. The bacon <i>had</i> to taste better.<br /><br />Dodi: ...only because I felt The Call...Sisiggyhttps://www.blogger.com/profile/12187439975974001825noreply@blogger.comtag:blogger.com,1999:blog-19248290.post-26884802710864575442015-10-12T18:10:03.562-04:002015-10-12T18:10:03.562-04:00Hmmm, the gall to sub caul! Demonstrates kitchen ...Hmmm, the gall to sub caul! Demonstrates kitchen wizardry on a string (oh, did I read that, too?) Sublime results because the taste is the medium.Dorothy-Jeanhttps://www.blogger.com/profile/01746436689728473567noreply@blogger.comtag:blogger.com,1999:blog-19248290.post-372959524189272042015-10-12T12:57:55.576-04:002015-10-12T12:57:55.576-04:00I like the recipe title. Perfect for this time of ...I like the recipe title. Perfect for this time of year. Also bacon makes everything better, because bacon.tiffibughttps://www.blogger.com/profile/14580045504922144596noreply@blogger.com