"Serene Vannoy" > wrote in message
...
> MareCat wrote:
>> "Christine Dabney" > wrote in message
>> ...
>>> I also keep capers on hand...
>>
>> Heh. So do I, Christine. When I see that I'm down to half a jar or so, I
>> add that item to my list to get the next time I'm out grocery shopping. I
>> use them enough that I make sure I always have them around. (I'd be
>> willing to bet that a fairly large percentage of RFCers keep capers--and
>> other "exotic" food items--in the house on a regular basis.)
>>
>> Hmmmm...might be a good idea for a thread about what items we usually
>> keep on-hand that the general population doesn't...?
>
> Hmmm. I'm not sure about the general population, but here are some things
> I thought of, and I may be wrong about how common some of them a
>
> Gluten (aka vital wheat gluten)
> Roasted red peppers
> Wheatberries
> Rye berries
> Miso paste
> Thai sweet chili sauce
> Sambal oelek
> Yellow curry paste
> Bread flour
>
>> OB Dinner: Lotsa leftovers from this past weekend's meals, so tonight
>> will be a smorgasbord of various dishes: tofu/veggie Indian curry; some
>> leftover brunch eggs from yesterday
>> (http://www.foodnetwork.com/food/reci...3635,00.html);
>> and crabcakes, broccoli slaw, and a yellow squash-onion-red
>> pepper-cauliflower veggie stir-fry medley (as well as cheese tortellini,
>> turkey dogs, and lots of fresh fruit for the kiddos).
>
> Took a pork roast out last night. Not sure what I'll do with it. Might do
> a trial run on making "pulled" pork in the pressure-cooker. Or maybe I'll
> make kili's kalua pork -- yeah, that's the ticket.
>
> Serene

Most unusual, and actually pretty tasty, recipe for pulled pork I have ever
seen calls for a 20oz. bottle of root beer and a pork roast. Put the roast
in the crock and pour the root beer over it and let it cook for 6 hours on
high......
-ginny