Comments on: From The Fifth Taste: Hillbilly DeLuxe Dinner http://www.tigersandstrawberries.com/2006/01/18/from-the-fifth-taste-hillbilly-deluxe-dinner/ Cook Local, Eat Global Wed, 29 Aug 2012 23:26:54 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: megan http://www.tigersandstrawberries.com/2006/01/18/from-the-fifth-taste-hillbilly-deluxe-dinner/#comment-10138 megan Mon, 08 Jan 2007 14:16:26 +0000 http://www.tigersandstrawberries.com/?p=363#comment-10138 that food looked like shit

]]> By: Erin S. O’Connor » Blog Archive » links for 2006-05-10 http://www.tigersandstrawberries.com/2006/01/18/from-the-fifth-taste-hillbilly-deluxe-dinner/#comment-3690 Erin S. O’Connor » Blog Archive » links for 2006-05-10 Wed, 10 May 2006 23:21:38 +0000 http://www.tigersandstrawberries.com/?p=363#comment-3690 [...] Tigers & Strawberries » From The Fifth Taste: Hillbilly DeLuxe Dinner I’m a sucker for the descriptions on recipes like these, and it does seem pretty easy to do. Mmm, pork. (tags: recipes cooking pork hillbilly_recipes) [...]

]]> By: Alicat http://www.tigersandstrawberries.com/2006/01/18/from-the-fifth-taste-hillbilly-deluxe-dinner/#comment-2122 Alicat Fri, 03 Feb 2006 20:05:09 +0000 http://www.tigersandstrawberries.com/?p=363#comment-2122 Thank you for partcipating! The round up can be found here:
http://somethingsoclever.typepad.com/weekend_cookbook_challeng/2006/02/wcc2_roundup_.html

:o ) ~Alicat

]]> By: Morganna http://www.tigersandstrawberries.com/2006/01/18/from-the-fifth-taste-hillbilly-deluxe-dinner/#comment-1929 Morganna Fri, 20 Jan 2006 02:29:02 +0000 http://www.tigersandstrawberries.com/?p=363#comment-1929 Y’all know why it’s called umami, right?
It’s ’cause when you take a bite you go “ooooooooooh-mommy!”

]]> By: Barbara http://www.tigersandstrawberries.com/2006/01/18/from-the-fifth-taste-hillbilly-deluxe-dinner/#comment-1922 Barbara Thu, 19 Jan 2006 15:30:40 +0000 http://www.tigersandstrawberries.com/?p=363#comment-1922 Pressure cookers–or at least the modern ones–are nothing to fear. I use mine all the time. I started using it as a personal chef so that I could make braised dishes, curries, soups and stews for my clients without spending eight hours at their homes. Since then, I use it pretty constantly–you get the slow cooked taste and texture in a fraction of the time and effort.

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