tag:blogger.com,1999:blog-7015924831802172765.post181117926696441609..comments2020-05-07T14:19:11.273-04:00Comments on Jesse Benjamin Feedbag: Turkey SarasotaUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7015924831802172765.post-47767028527197217022009-12-28T16:04:48.865-05:002009-12-28T16:04:48.865-05:00It just deepens the meatiness of the flavor. I thi...It just deepens the meatiness of the flavor. I think it's common in lots of stews - especially France and Spain, far as I can tell. I don't know if I've ever actually used 'salt pork'. When I've used bacon, it's too potent, so I'd stay away from that.Jesse Strausshttps://www.blogger.com/profile/10836650318736695218noreply@blogger.comtag:blogger.com,1999:blog-7015924831802172765.post-21127863214971608372009-12-28T10:35:32.551-05:002009-12-28T10:35:32.551-05:00I made a beef stew the other night and the recipe ...I made a beef stew the other night and the recipe called for salt pork. Is this just for a strong flavor...or is there another reason to use pig parts like this in a beef or chicken stew?ethan Ashhttp://ethanash.comnoreply@blogger.com