Comments for Xesla Research Organisation http://xesla.ro/wordpress Paul's Cooking Blog. Wed, 06 Jan 2010 08:01:49 +0000 http://wordpress.org/?v=2.9.2 hourly 1 Comment on Truffled Pork Saltimbocca with Balsamic Glazed Brussel Sprouts and Sunchoke Puree by Lizzie Druce http://xesla.ro/wordpress/cooking/truffled-pork-saltimbocca-with-balsamic-glazed-brussel-sprouts-and-sunchoke-puree/comment-page-1/#comment-2813 Lizzie Druce Wed, 06 Jan 2010 08:01:49 +0000 http://xesla.ro/wordpress/?p=135#comment-2813 Oooo yummy! Wow Paul how exciting this looks. I will have to try it, except I don't know if I can afford to buy the truffles. Cheers Liz Oooo yummy! Wow Paul how exciting this looks. I will have to try it, except I don’t know if I can afford to buy the truffles.

Cheers
Liz

]]> Comment on About by Audrey http://xesla.ro/wordpress/about/comment-page-1/#comment-2807 Audrey Tue, 05 Jan 2010 01:34:19 +0000 #comment-2807 Have just discovered your Cooking Blog, its excellent and I'll enjoy following it and trying the recipes, particularly after we return to Australia. Hugs and XXXX Audrey Have just discovered your Cooking Blog, its excellent and I’ll enjoy following it and trying the recipes, particularly after we return to Australia. Hugs and XXXX Audrey

]]> Comment on Double Smoked Cherry Glazed Ham by Paul http://xesla.ro/wordpress/cooking/double-smoked-cherry-glazed-ham/comment-page-1/#comment-2005 Paul Fri, 11 Sep 2009 21:18:18 +0000 http://xesla.ro/wordpress/?p=93#comment-2005 thanks Steve. Feel free. The states is great, but it's impossible to get good lamb here ... I paid $70US for a shoulder of lamb a few weeks back.... CRAZY! I don't suppose you could slip a couple of sheep in the mail for me? thanks Steve. Feel free.

The states is great, but it’s impossible to get good lamb here … I paid $70US for a shoulder of lamb a few weeks back…. CRAZY!

I don’t suppose you could slip a couple of sheep in the mail for me?

]]> Comment on Caramelised Shallots and Crushed Potatoes by sandrar http://xesla.ro/wordpress/cooking/caramelised-shallots-and-crushed-potatoes/comment-page-1/#comment-1997 sandrar Thu, 10 Sep 2009 14:37:13 +0000 http://xesla.ro/wordpress/?p=31#comment-1997 Hi! I was surfing and found your blog post... nice! I love your blog. :) Cheers! Sandra. R. Hi! I was surfing and found your blog post… nice! I love your blog. :) Cheers! Sandra. R.

]]> Comment on Double Smoked Cherry Glazed Ham by steve http://xesla.ro/wordpress/cooking/double-smoked-cherry-glazed-ham/comment-page-1/#comment-1966 steve Tue, 01 Sep 2009 10:28:29 +0000 http://xesla.ro/wordpress/?p=93#comment-1966 Paul, Great recipie. Can we link your website to ours.. Hope you are doing well in the states. steve and tarnya Paul,

Great recipie.

Can we link your website to ours..

Hope you are doing well in the states.

steve and tarnya

]]> Comment on Kangaroo Chilli Con Carne by Paul http://xesla.ro/wordpress/cooking/kangaroo-chilli-con-carne/comment-page-1/#comment-1543 Paul Wed, 03 Jun 2009 22:03:53 +0000 http://xesla.ro/wordpress/?p=117#comment-1543 hey scon, get off my internets already, it's full! hey scon, get off my internets already, it’s full!

]]> Comment on Kangaroo Chilli Con Carne by scon (from OCAU) http://xesla.ro/wordpress/cooking/kangaroo-chilli-con-carne/comment-page-1/#comment-1542 scon (from OCAU) Wed, 03 Jun 2009 07:06:58 +0000 http://xesla.ro/wordpress/?p=117#comment-1542 Hey... This recipe seems awfully familiar! Wherever could I have seen it? Hey… This recipe seems awfully familiar! Wherever could I have seen it?

]]> Comment on Basic BBQ Rub by Xesla Research Organisation » Blog Archive » Pulled Pork http://xesla.ro/wordpress/cooking/basic-bbq-rub/comment-page-1/#comment-1269 Xesla Research Organisation » Blog Archive » Pulled Pork Sun, 01 Feb 2009 10:38:13 +0000 http://xesla.ro/wordpress/?p=95#comment-1269 [...] so I got a couple of pork shoulders to make pulled pork. I cut the skin off and rubbed them with my standard rub. Left them in the fridge overnight and then smoked them at 115C until an internal temp of 95 C.   [...] [...] so I got a couple of pork shoulders to make pulled pork. I cut the skin off and rubbed them with my standard rub. Left them in the fridge overnight and then smoked them at 115C until an internal temp of 95 C.   [...]

]]> Comment on Basic BBQ Rub by Xesla Research Organisation » Blog Archive » Smoked Turducken with Spicy Pork Stuffing http://xesla.ro/wordpress/cooking/basic-bbq-rub/comment-page-1/#comment-1156 Xesla Research Organisation » Blog Archive » Smoked Turducken with Spicy Pork Stuffing Mon, 22 Dec 2008 10:33:08 +0000 http://xesla.ro/wordpress/?p=95#comment-1156 [...] Comments « Basic BBQ Rub [...] [...] Comments « Basic BBQ Rub [...]

]]> Comment on Basic BBQ Rub by Xesla Research Organisation » Blog Archive » Double Smoked Cherry Glazed Ham http://xesla.ro/wordpress/cooking/basic-bbq-rub/comment-page-1/#comment-1155 Xesla Research Organisation » Blog Archive » Double Smoked Cherry Glazed Ham Mon, 22 Dec 2008 09:49:46 +0000 http://xesla.ro/wordpress/?p=95#comment-1155 [...] « Confit of Duck Basic BBQ Rub [...] [...] « Confit of Duck Basic BBQ Rub [...]

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