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Richard in Cincy

I am intrigued...

Veteran Member
5342 posts
Joined: Dec 12, 2005


Posted to Thread #30567 at 12:34 pm on Oct 25, 2018

LInk is the recipe we've used for years (decades) at our house..

But that marinating. It's like Sauerbraten or Bouef a la Mode!!!

Must needs try this method.

I have a pork loin roast thawing to roast this weekend along with all the accompanist for my annual October Bavarian dinner (Riesling sauerkraut, potato dumplings, Bavarian pretzels, green salad) but I have a potluck the week after and I will give this a try for that.


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