Monday, March 26, 2012


Let's try to put up a picher. This is a well browned blurry pork shoulder.

13 comments:

fornooddreason said...

oh, hai to you, too!

fornooddreason said...

oh, wtf? wordpress can just kiss my ass...

fornooddreason said...

it's me, bbkf...wp is just dumb...anyhoo, congrats on your blahg...

Big Bad Bald Bastard said...

My oven browns well, but it doesn't blur at all. Is there a special technique to blurring pork shoulder?

Substance McGravitas said...

Yeah, that's the one. The other one seems to like failing more, and I'm not sure why. At first I thought it was just me and my browser preferences but I've seen other people moaning.

Pupienus Maximus said...

So, ... no comment threading in blogger?

The key to blurring is to have imbibed lots of gin and have one's [strike]incompetent[/strike] camera-naive husband operate the camera.

nedbeaumontjr said...

Blurred, blurred
My pork is blurred
Just browned it all
It don't look like a turd...

Another Kiwi said...

That's well browned. Bronzing cream?

BDR said...

Wait, I thought this was going to be about prOk in PrOtland.

Dragon-King Wangchuck said...

Are the onions necessary? Those two round bits clearly laden with juices, set at the end of the thick shaft of meat? I ask because I have an aversion to arranging stuff like that on a cutting board.

vacuumslayer said...

Yay! Welcome to the blogggyverse, Pup!

Pupienus Maximus said...

D-KW - those ain't onions, son. Peserved lemon. Don't think about it too much.

Pupienus Maximus said...

D-KW - those ain't onions, son. Peserved lemon. Don't think about it too much.