This is just a small post to answer Joey regarding my entry on Lasang Pinoy Cooking for Heroes. I basically use a very thick sort of palayok (they call it terrine in France) to roast my chicken, pork or lambs. During the roasting I regularly moisten the meat with my marinade or some wine. thank you for the question.
1 comment:
wow this looks yummy, I love cooking too and I have a blog for it. I love your recipes here, I might try some of them. Thanks for sharing them....
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