http://guiltycarnivore.com/2008/03/15/bbq-pork-banh-mi/ Our Long National Nightmare Of Peace And Prosperity Is Finally Over Thu, 26 Jan 2012 04:54:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://guiltycarnivore.com/2008/03/15/bbq-pork-banh-mi/comment-page-1/#comment-125427 Tameika Biase Thu, 18 Nov 2010 20:35:53 +0000 http://guiltycarnivore.com/2008/03/15/bbq-pork-banh-mi/#comment-125427 We do the same aswell, buying meat whole from the local farmer. I like to support him, even if it is a more expesnive than the shop, because I know exactly how and where it is made, I know I'm not contributing to our carbon footprint or something. These <a href="http://www.meatrecipes.org/rosemary-venison-and-bore/" rel="nofollow">meat recipes</a> are good, I found. We do the same aswell, buying meat whole from the local farmer. I like to support him, even if it is a more expesnive than the shop, because I know exactly how and where it is made, I know I’m not contributing to our carbon footprint or something. These meat recipes are good, I found.

]]> http://guiltycarnivore.com/2008/03/15/bbq-pork-banh-mi/comment-page-1/#comment-51519 Aron Fri, 17 Apr 2009 18:40:49 +0000 http://guiltycarnivore.com/2008/03/15/bbq-pork-banh-mi/#comment-51519 Oh man, I can't wait to make this. Although it's missing one crucial ingredient from my favorite Vietnamese restaurant in OKC, Lang's Bakery. Dark yellow mayonnaise. I think they make it fresh, or they break every rule in the mayo safety book! Oh man, I can’t wait to make this. Although it’s missing one crucial ingredient from my favorite Vietnamese restaurant in OKC, Lang’s Bakery. Dark yellow mayonnaise. I think they make it fresh, or they break every rule in the mayo safety book!

]]> http://guiltycarnivore.com/2008/03/15/bbq-pork-banh-mi/comment-page-1/#comment-17603 Christine Mon, 17 Mar 2008 16:46:13 +0000 http://guiltycarnivore.com/2008/03/15/bbq-pork-banh-mi/#comment-17603 You know, I prefer the airy and less substantial crust of Vietnamese baguettes to artisanal or crusty french loaves for banh mi because they don't overwhelm the meat and vegetable filling. Perhaps I'm not the epicurean s&m type. You know, I prefer the airy and less substantial crust of Vietnamese baguettes to artisanal or crusty french loaves for banh mi because they don’t overwhelm the meat and vegetable filling. Perhaps I’m not the epicurean s&m type.

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