tag:blogger.com,1999:blog-3046852127275600464.post3207829200314296519..comments2010-02-16T20:31:28.113-06:00Comments on made last night: Pork RillettesColinhttp://www.blogger.com/profile/09027822369205200861noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3046852127275600464.post-34103978452218348482009-12-18T19:43:50.211-06:002009-12-18T19:43:50.211-06:00That one is lost to the mists of time. It could ha...That one is lost to the mists of time. It could have sprung fully formed from one of our heads or belong to any of a dozen Austin cooks of the 1990s.Colinhttps://www.blogger.com/profile/09027822369205200861noreply@blogger.comtag:blogger.com,1999:blog-3046852127275600464.post-3386640448733879482009-12-18T19:32:20.507-06:002009-12-18T19:32:20.507-06:00Who was it that first came up with the phrasing of...Who was it that first came up with the phrasing of "letting it [the sauce, the guac, the pig fats] get to know itself"? Was it you, or was it Mark? I have it in a recipe from 1997, but earlier iterations are unknown.Philhttps://www.blogger.com/profile/03638732650731480537noreply@blogger.com