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Starts with a Step

Starts with a Step. Wanderlust. Food. Nature. Norway. Thursday, October 13, 2011. Salted Meat: The Reason Why We Have Refrigerators. I have had run-ins with heavily salted meat twice now since moving to this fair peninsula. Both times the meat appears just like its fresh, unsalted counterpart but when cooked and served, it tastes like a big bomb of savoriness has just exploded in your mouth. And not in a good way. Salted lamb meat- would work. I just wouldn't add extra salt, right? The now faux-fårikål b...

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Starts with a Step | startswithastep.com Reviews

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Starts with a Step. Wanderlust. Food. Nature. Norway. Thursday, October 13, 2011. Salted Meat: The Reason Why We Have Refrigerators. I have had run-ins with heavily salted meat twice now since moving to this fair peninsula. Both times the meat appears just like its fresh, unsalted counterpart but when cooked and served, it tastes like a big bomb of savoriness has just exploded in your mouth. And not in a good way. Salted lamb meat- would work. I just wouldn't add extra salt, right? The now faux-fårikål b...

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Starts with a Step | startswithastep.com Reviews

https://startswithastep.com

Starts with a Step. Wanderlust. Food. Nature. Norway. Thursday, October 13, 2011. Salted Meat: The Reason Why We Have Refrigerators. I have had run-ins with heavily salted meat twice now since moving to this fair peninsula. Both times the meat appears just like its fresh, unsalted counterpart but when cooked and served, it tastes like a big bomb of savoriness has just exploded in your mouth. And not in a good way. Salted lamb meat- would work. I just wouldn't add extra salt, right? The now faux-fårikål b...

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startswithastep.com

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Starts with a Step: All about Cabbage on 'Stavanger Expats'

http://www.startswithastep.com/2011/09/all-about-cabbage-on-stavanger-expats.html

Starts with a Step. Wanderlust. Food. Nature. Norway. Wednesday, September 28, 2011. All about Cabbage on 'Stavanger Expats'. Check out my latest article. For the Stavanger Expats web site, which details the cabbage family in all its crunchy splendor and offers up a tasty recipe for Asian cole slaw. Subscribe to: Post Comments (Atom). Keep up with us via e-mail. All about Cabbage on Stavanger Expats. Sit on a Potato Pan, Otis. Hike, On Ice. There was an error in this gadget. Desert Candy حلويات الصحراء.

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Starts with a Step: Observations & Musings

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Starts with a Step. Wanderlust. Food. Nature. Norway. Rainbow Across the Fjord. Salted Meat: The Reason Why We Have Refrigerators. Subscribe to: Posts (Atom). Keep up with us via e-mail. Salted Meat: The Reason Why We Have Refrigerators. There was an error in this gadget. Technicolor Kitchen - English version. Desert Candy حلويات الصحراء. Thanks For The Food. Eat me, delicious. Watermark template. Powered by Blogger.

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Starts with a Step: Re: Kate

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Starts with a Step. Wanderlust. Food. Nature. Norway. Standing next to my friendly neighborhood tank in post-Revolution Cairo. Subscribe to: Posts (Atom). Keep up with us via e-mail. Salted Meat: The Reason Why We Have Refrigerators. There was an error in this gadget. Technicolor Kitchen - English version. Desert Candy حلويات الصحراء. Thanks For The Food. Eat me, delicious. Watermark template. Powered by Blogger.

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Starts with a Step: Re: Connor

http://www.startswithastep.com/p/re-connor.html

Starts with a Step. Wanderlust. Food. Nature. Norway. The moment I learned that a job as a Well Engineer included periods of unconventional hours and potential for working abroad, I knew I'd accept the offer. I loved growing up exploring Colorado and also using the Rocky Mountains as a base for far-flung travels. However, I satisfy my curiosity of new places best when I live there. Subscribe to: Posts (Atom). Keep up with us via e-mail. Salted Meat: The Reason Why We Have Refrigerators. Eat me, delicious.

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Starts with a Step: August 2011

http://www.startswithastep.com/2011_08_01_archive.html

Starts with a Step. Wanderlust. Food. Nature. Norway. Thursday, August 25, 2011. Brown Cheese for Breakfast. In an effort to familiarize myself with local foodstuffs, I picked up my first package of brunost,. Which translates literally as 'brown cheese.' Brunost. Is made by boiling milk, cream, and whey until they solidify. The brun. Part of the name is due to the fact that the sugars caramelize during the boiling process, rendering the cheese brown. Think of it as post- dulce de leche,. The most complex...

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Starts with a Step

Starts with a Step. Wanderlust. Food. Nature. Norway. Thursday, October 13, 2011. Salted Meat: The Reason Why We Have Refrigerators. I have had run-ins with heavily salted meat twice now since moving to this fair peninsula. Both times the meat appears just like its fresh, unsalted counterpart but when cooked and served, it tastes like a big bomb of savoriness has just exploded in your mouth. And not in a good way. Salted lamb meat- would work. I just wouldn't add extra salt, right? The now faux-fårikål b...

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