Comments on: Peposo http://habeasbrulee.com/2011/01/05/peposo/ Wed, 12 Mar 2014 12:49:29 +0000 hourly 1 http://wordpress.org/?v=3.8.21 By: Sammie http://habeasbrulee.com/2011/01/05/peposo/comment-page-1/#comment-122467 Sun, 27 Feb 2011 21:15:04 +0000 http://habeasbrulee.com/?p=492#comment-122467 I’ve never heard of peposo before. But it looks (and sounds) delicious! I think I’ll scale it down to make sure everyone in my house loves it but I love the idea of making a big batch all at once. I do that with most of my dishes!

]]> By: Vicki Smith http://habeasbrulee.com/2011/01/05/peposo/comment-page-1/#comment-122463 Sat, 12 Feb 2011 21:58:31 +0000 http://habeasbrulee.com/?p=492#comment-122463 Looks divine!

]]> By: BirdOfParadox http://habeasbrulee.com/2011/01/05/peposo/comment-page-1/#comment-122453 Fri, 04 Feb 2011 19:09:46 +0000 http://habeasbrulee.com/?p=492#comment-122453 “Every little thing she does is magic…”

Danielle, I’ve just had a perfectly lovely lunch, yet I am still salivating like a half-starved dog at the thought of this.

]]> By: mr.ed http://habeasbrulee.com/2011/01/05/peposo/comment-page-1/#comment-122410 Thu, 27 Jan 2011 16:49:06 +0000 http://habeasbrulee.com/?p=492#comment-122410 You’re using more salt than I do, but this is a great basic recipe that can be enhanced with all sorts of sauces, such as the salt-free hot sauce from Quaker Steak and Lube. Substitute some lemon juice for the sodium for a little astringent mouthfeel.
Mo’ hotta mo’ betta!

]]> By: Cherry http://habeasbrulee.com/2011/01/05/peposo/comment-page-1/#comment-122389 Tue, 18 Jan 2011 09:54:47 +0000 http://habeasbrulee.com/?p=492#comment-122389 Perfect! I now have a new recipe for dinner. My family will surely love this. Your ‘Peposo’ looks so delicious in the picture. You’re an awesome food blogger. Hope you keep on posting new recipes for us. Thanks!

]]> By: Danielle http://habeasbrulee.com/2011/01/05/peposo/comment-page-1/#comment-122318 Fri, 07 Jan 2011 13:50:01 +0000 http://habeasbrulee.com/?p=492#comment-122318 It might be a bit tricky to do low carb, because that sauce is so damn good and sopping it up with bread feels key to me. Then again, your mileage may vary, and you really don’t need much bread – you just need to soak it up pretty thoroughly!

I’ve never tried pork here, and though I can’t quite put my finger on why, I don’t think I’d really want to. But if you’re super into pork, hey, give it a go and let me know if it works out! But I’d suggest making it with beef and lamb first so you have a baseline to compare it to.

Enjoy!

]]> By: Erin http://habeasbrulee.com/2011/01/05/peposo/comment-page-1/#comment-122317 Fri, 07 Jan 2011 13:45:55 +0000 http://habeasbrulee.com/?p=492#comment-122317 Wow…this is exactly the recipe I needed, and I didn’t even know I was looking for it! We are a low carb household, for the most part, so meat, meat and more meat is always on the menu! Do you think some pork would work in this dish, or would you stick only to beef, veal and lamb?

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