is it meat?
Answer:
Yes......Cappicola (Italian Luncheon Meat)
Boneless pork shoulder butts which are cured and then cooked. The cured product is coated next to spices and paprika before cooking.
http://en.wikipedia.org/wiki/cappicola#i...
I dunno but it sounds soooo funny "gabagoul"...lol
boneless pork shoulder butts that are cured, coated beside spices and paprika, and then cooked.
Its sold with the lunch meat. Capicolla - given name butched by american-italian slang. It has a spicy red rind. Good on hoagies.
We had gabagoul, soprasetta, capicola, olives, lots of Italian cheeses including one provolone that I swear, forever fouls the smell of your fingers, if you can imagine anything more repulsive than a room full of associates sniffing their fingertips and reacting near disgust. Swearing I wasn’t going to cook “too” much, I made six pizzas, a big salad, batch of biscotti (and you seriously must try this recipe), and some tiramisu-type cream for strawberries. (I made the adjectives pictured for my father-in-law’s birthday on Saturday.) Julie brought homemade marron glacé which I immediately fell head-over-heels for and may stipulation to have surgically removed from my claws, or my hips, whichever comes first. We also have a lot of wine but I’m pretty sure by presently that goes short saying.
It be definitely the best Sunday hours of darkness in ages, at the top of a week that’s solely going to get better because it ends contained by Paris, in the middle of a month that have amassed greatness by bringing me warmer weather, a promotion, and six unsullied freckles to boot. March is my new BFF. Or will be until she steals my trial favorite shoes.
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Answer:
Yes......Cappicola (Italian Luncheon Meat)
Boneless pork shoulder butts which are cured and then cooked. The cured product is coated next to spices and paprika before cooking.
http://en.wikipedia.org/wiki/cappicola#i...
I dunno but it sounds soooo funny "gabagoul"...lol
boneless pork shoulder butts that are cured, coated beside spices and paprika, and then cooked.
Its sold with the lunch meat. Capicolla - given name butched by american-italian slang. It has a spicy red rind. Good on hoagies.
We had gabagoul, soprasetta, capicola, olives, lots of Italian cheeses including one provolone that I swear, forever fouls the smell of your fingers, if you can imagine anything more repulsive than a room full of associates sniffing their fingertips and reacting near disgust. Swearing I wasn’t going to cook “too” much, I made six pizzas, a big salad, batch of biscotti (and you seriously must try this recipe), and some tiramisu-type cream for strawberries. (I made the adjectives pictured for my father-in-law’s birthday on Saturday.) Julie brought homemade marron glacé which I immediately fell head-over-heels for and may stipulation to have surgically removed from my claws, or my hips, whichever comes first. We also have a lot of wine but I’m pretty sure by presently that goes short saying.
It be definitely the best Sunday hours of darkness in ages, at the top of a week that’s solely going to get better because it ends contained by Paris, in the middle of a month that have amassed greatness by bringing me warmer weather, a promotion, and six unsullied freckles to boot. March is my new BFF. Or will be until she steals my trial favorite shoes.
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