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Theophan

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  • Re: My Eggs are taking a Hiatus

    TheophanTheophan
    I've had both hips replaced, and am grateful every day for the gift of being able to walk again without pain. It's amazing how well it all went. I'm sure your recovery will be swift as…
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  • Moroccan Lamb Burger with Moroccan "Aioli"

    TheophanTheophan
    I had some leftover ground pork and ground lamb from a previous cook that I didn't know what to do with, so I made a recipe I'd had a long time but hadn't tried before for lamb burgers…
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  • Serbian Pljeskavica (burgers)

    TheophanTheophan
    I’ve met people from all over the world in my church, and I’ve become a big fan of Serbian caseless sausages called “cevapi” ("pronounced, “che-VAHP-ee”) or “cevapcici” (“che-VAHP-chee-chee”), t…
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  • Re: Lexington sauce

    TheophanTheophan
    Here are two NC sauces from Elder Ward. The first one is more typical of Lexington style, and it's what I use with pulled pork. It's mostly vinegar, very light. I really like it. Give the p…
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  • Re: Tips for more smoke?

    TheophanTheophan
    It might be true that we can get a bit desensitized to smoke while cooking, but I've had exactly the same experience as the OP and I urge him to keep trying things until he gets what he wants. S…
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