Thread: Labor Day Menus
View Single Post
Old 09-02-2004, 11:30 AM   #32
somebody shut me the fark up.
parrothead's Avatar
Join Date: 08-13-03
Location: Port Saint Lucie, FL

Originally Posted by jminion
Here is another way handle stuffing loin, you cut it like peeling an apple. Make it 3/4 to 1" thick and continue until it is laid out flat. then add stuffing and roll back together, tie and cook. It like a pastry roll as far as technique goes.
That's the way I do it.

American Picker Blog
parrothead is offline   Reply With Quote