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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Sausage stuffer for charcuterie, forcemeat preparations
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Sausage stuffer for charcuterie, forcemeat preparations
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Season the vinegar and add the sugar. Mix well and soak the red cabbage in it for 2 hours. Preheat the oven to 325°. Bring the milk to a boil in a saucepan over medium heat-watch closely so it does not boil over-season and add the nutmeg. In a bowl, mix the pretzels, parsley and egg and pour the milk over the mixture. Stir well. Score the skin of the pork with a sharp knife. Cut a pocket in the meat and stuff with the pretzels mixture. Tie with kitchen twine and place the meat on an oiled roasting pan and roast in the oven for about 1 3/4 hours. When it's done, put it under the broiler for about 8 mins to crisp up the crackling. Add the strips of pear to the red cabbage and mix well. Serve the pork on a platter with the cabbage salad on the side.