How To make Harold's Pig and Roots
1 Boned pork shoulder
1 tb Minced fresh sage
3 tb Lemon juice
1 1/4 lb Carrots,peeled/cut into 2"
1 lb Russet potatoes,peel/quarter
1 lb Turnips,peeled and quartered
1 lb Parsnips,peeled & quartered
1 Lg hd grn cabbage,core/quart
1 1/2 tb Cornstarch
1/3 c Water
Salt Pepper
RICH PORK STOCK:
Pork bones 2 Large onion,chopped
2 Large carrots,cut in pieces
1/2 c Water
1 qt Water
2 Celery stalks,cut in pieces
1/2 ts Dried thyme leaves
1. Have your market trim pork of fat, then bone, roll, and tie the
meat, saving the bones (or do this yourself). 2. Place meat in a 5-6 quart ovenproof pan on medium-high heat. Turn
often until meat is well browned all over, about 10 minutes. Add stock, sage, and lemon juice; stir to scrape browned bits from pan. Cover very tightly and bake in a 325'F. oven for 1 hour. 3. Add carrots and potatoes to meat. Cover and bake until vegetables
are barely tender when pierced, about 20 minutes. Add turnips and parsnips; cover and bake until all vegetables are tender when pierced, about 40 minutes longer. 4. When vegetables are done, place cabbage in a 10-12" frying pan
with 1/2" water. Bring water to boiling over high heat, cover, and simmer until cabbage is tender when pierced, about 10 minutes. 5. Transfer meat and vegetables to a large platter; keep warm. Skim
fat from pan juices; bring juices to a boil over high heat. Add cornstar mixed with 1/3 cup water and bring to a second boil, stirring. Pour into a small pitcher. Slice meat and serve with vegetables; add gravy and salt and pepper to taste. *** RICH PORK STOCK *** 1. Place reserved pork bones in a 10x15" pan with onions and carrots.
Roast in a 450'F. oven, mixing occasionally, until bones are well browned, 40-50 minutes. 2. Add 1/2 cup water to pan; stir vigorously to free browned bits.
Scrape mixture into a 5-6 quart pan. Add 1 quart water, celery, and thyme. Bring to a boil over high heat, then cover and simmer for 1 1/2 hours.
3. Uncover pan and boil over high heat until liquid is reduced to 2
1/2 cups, about 10 minutes. Pour mixture through a fine strainer into
a bowl. Discard bones and vegetables. If stock is made ahead, cool, cover, and chill up to 2 days. Skim or lift off fat and discard.
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Top 10 Celebrities Who Destroyed Their Careers On Talk Shows
Top 10 Celebrities Who Destroyed Their Careers On Talk Shows
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Dr Phil Encounters The Dumbest Girl On Earth
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Dr Phil Just Encountered The DUMBEST GIRL On Earth!
Dr. Phil is an American talk show created by Oprah Winfrey and the host Phil McGraw. After McGraw's success with his segments on The Oprah Winfrey Show, Dr. Phil debuted on September 16, 2002. On both shows McGraw offers advice in the form of life strategies from his life experience as a clinical and forensic psychologist.[2]
The show is in syndication throughout the United States and a number of other countries. Its tenth season premiered on September 12, 2011. Occasional prime time specials have aired on CBS. The program has been nominated for a Daytime Emmy Award every year since 2004. Since September 2008, Dr. Phil has been broadcast in HDTV with a revamped look and a new theme written and performed by McGraw's son, Jordan.
The executive producers are Phil McGraw and showrunner Oprah Winfrey. It is a production of Peteski Productions and distributed by CBS Television Distribution. Harpo Productions co-produced the series until 2010, with Paramount Domestic Television and its successor, CBS Paramount Domestic Television, serving as secondary co-producers until 2007. It was originally distributed by King World Productions.
The program is recorded before a live studio audience in Stage 29 on the Paramount Pictures lot in Hollywood, California. It is recorded from August through to May with a break in December for the holiday season. Reruns of earlier episodes of the series began broadcasting on the Oprah Winfrey Network in January 2011. On October 25, 2018, it was announced that Dr. Phil had been renewed for four additional seasons, taking the show to May 2023, or the end of its 21st season.
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ALL THE FOOD IN THE TAAL PUBLIC MARKET WITH ERWAN HEUSSAFF
Have you ever tried the famous Tapang Taal? Join Erwan on his quest to taste the authentic flavors of Batangas and discover the stories behind the people behind the iconic stalls of the Taal Public Market. Everything is made fresh—from pancit wrapped in banana leaves to savory empanadas, every bite will surely make the trip to this busy market worth it.
Jump to:
(0:00) Intro
(1:10) The Food of Batangas
(1:49) Taal Public Market
(2:50) Mang Biko’s Pancit
(6:19) Tapang Taal
(7:40) Mar and Lorie’s Special Tapa
(10:05) Bong and Wena’s Taal Empanada
(14:05) Outro
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