return2ozma@lemmy.world to Work Reform@lemmy.world · 3 months ago‘Who dreams this crap up?’: Kevin O'Leary slams new rule that allows employees to ignore their bosses after hoursfinance.yahoo.comexternal-linkmessage-square62fedilinkarrow-up1362arrow-down112
arrow-up1350arrow-down1external-link‘Who dreams this crap up?’: Kevin O'Leary slams new rule that allows employees to ignore their bosses after hoursfinance.yahoo.comreturn2ozma@lemmy.world to Work Reform@lemmy.world · 3 months agomessage-square62fedilink
minus-squareTylerdurdon@lemmy.worldlinkfedilinkarrow-up24arrow-down1·3 months agoThe secret is thyme. Low and slow of course, 225 degrees until it reaches about 198, then pull it, wrap it, and let it sit for an hour so the fat can melt right into the meat. Your guests will declare you a culinary genius.
minus-squareexpatriado@lemmy.worldlinkfedilinkarrow-up9arrow-down1·3 months agoany recipe that calls for pork
minus-squareTheRealCharlesEames@lemm.eelinkfedilinkEnglisharrow-up8arrow-down1·3 months agoNow we just need a sommelier to recommend a good wine pairing from his wine cellar
minus-square24_at_the_withers@lemmy.worldlinkfedilinkarrow-up8arrow-down1·3 months agoIf I learned anything from the movies, it’s gonna be a chianti.
minus-squareBdtrngl@lemmy.worldlinkfedilinkarrow-up4arrow-down1·3 months agoGet it together, that’s only for liver pairings.
minus-squaregravitas_deficiency@sh.itjust.workslinkfedilinkEnglisharrow-up3arrow-down1·3 months agoMmmm pulled long-pork
The secret is thyme. Low and slow of course, 225 degrees until it reaches about 198, then pull it, wrap it, and let it sit for an hour so the fat can melt right into the meat. Your guests will declare you a culinary genius.
any recipe that calls for pork
Now we just need a sommelier to recommend a good wine pairing from his wine cellar
If I learned anything from the movies, it’s gonna be a chianti.
Get it together, that’s only for liver pairings.
Mmmm pulled long-pork