Talk:Brining: Difference between revisions
Jump to navigation
Jump to search
imported>Hayford Peirce (→Sources -- Harold McGee is the go-to man: new section) |
imported>Hayford Peirce (→Sources -- Harold McGee is the go-to man: linked Harold McGee) |
||
| Line 3: | Line 3: | ||
== Sources -- Harold McGee is the go-to man == | == Sources -- Harold McGee is the go-to man == | ||
If I have the strength, I'll look at my Harold McGee ''On Food and Cooking, the Science and Lore of the Kitchen'' and see what *he* has to say about brining, rather than just relying on a WP stub. [[User:Hayford Peirce|Hayford Peirce]] 03:17, 2 August 2010 (UTC) | If I have the strength, I'll look at my [[http://en.wikipedia.org/wiki/Harold_McGee Harold McGee]] ''On Food and Cooking, the Science and Lore of the Kitchen'' and see what *he* has to say about brining, rather than just relying on a WP stub. [[User:Hayford Peirce|Hayford Peirce]] 03:17, 2 August 2010 (UTC) | ||
Latest revision as of 22:19, 1 August 2010
Sources -- Harold McGee is the go-to man
If I have the strength, I'll look at my [Harold McGee] On Food and Cooking, the Science and Lore of the Kitchen and see what *he* has to say about brining, rather than just relying on a WP stub. Hayford Peirce 03:17, 2 August 2010 (UTC)