Karen Solomon


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Karen Solomon isn't a Goodreads Author (yet), but she does have a blog, so here are some recent posts imported from her feed.

Media Coverage for Cured Meat, Smoked Fish, & Pickled Eggs

I just had to share these quick ditties of media love!


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From Front Burner in the New York Times:


I liked the variations she suggests, and cross-references she gives when it comes to methods. She offers details like timing, yields, storage and uses. Her recipe for rousong (a.k.a. pork floss) a fluffy kind of pork topping like fried pulled pork is a keeper.


 


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Published on September 11, 2018 21:04
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