Comments on: tomato-tomahto http://makingitwithmeleyna.com/jacked-up-caprese/?utm_source=rss&utm_medium=rss&utm_campaign=rss cook, eat, drink. not necessarily in the that order. Mon, 06 Sep 2010 10:56:22 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Misti Panama http://makingitwithmeleyna.com/jacked-up-caprese/comment-page-1/#comment-1158 Misti Panama Thu, 04 Feb 2010 10:52:49 +0000 http://makingitwithmeleyna.com/?p=710#comment-1158 Hello. Great job, if I wasn't so busy with my school work I read your total site. Thanks! Hello. Great job, if I wasn’t so busy with my school work I read your total site. Thanks!

]]> By: donna http://makingitwithmeleyna.com/jacked-up-caprese/comment-page-1/#comment-360 donna Wed, 24 Jun 2009 10:52:10 +0000 http://makingitwithmeleyna.com/?p=710#comment-360 This looks fantastic! Love Ina Garten recipes, havent made a bad one yet. Ill have to try this next. perfect for summer. This looks fantastic! Love Ina Garten recipes, havent made a bad one yet. Ill have to try this next. perfect for summer.

]]> By: JR Quilcon http://makingitwithmeleyna.com/jacked-up-caprese/comment-page-1/#comment-329 JR Quilcon Tue, 23 Jun 2009 23:55:51 +0000 http://makingitwithmeleyna.com/?p=710#comment-329 "Tangent, much?" Not for me... This time o'year, fresh basil always on my BLT sandwiches! “Tangent, much?”

Not for me…

This time o’year, fresh basil always on my BLT sandwiches!

]]> By: Ryan http://makingitwithmeleyna.com/jacked-up-caprese/comment-page-1/#comment-299 Ryan Tue, 23 Jun 2009 16:51:26 +0000 http://makingitwithmeleyna.com/?p=710#comment-299 You could do it that way as well, just have to be careful not to burn the fond. You could do it that way as well, just have to be careful not to burn the fond.

]]> By: zoe http://makingitwithmeleyna.com/jacked-up-caprese/comment-page-1/#comment-295 zoe Mon, 22 Jun 2009 21:01:11 +0000 http://makingitwithmeleyna.com/?p=710#comment-295 This sounds like my kind of pasta salad..I love the cubes of fresh mozzarella! This sounds like my kind of pasta salad..I love the cubes of fresh mozzarella!

]]> By: Meleyna http://makingitwithmeleyna.com/jacked-up-caprese/comment-page-1/#comment-293 Meleyna Mon, 22 Jun 2009 13:47:45 +0000 http://makingitwithmeleyna.com/?p=710#comment-293 I render the bacon first and then sear the meat in the bacon fat. I think it's funny that we converse more through my blog more than we ever have in person. Oh, the internet. I render the bacon first and then sear the meat in the bacon fat.

I think it’s funny that we converse more through my blog more than we ever have in person. Oh, the internet.

]]> By: Ryan http://makingitwithmeleyna.com/jacked-up-caprese/comment-page-1/#comment-292 Ryan Mon, 22 Jun 2009 10:15:22 +0000 http://makingitwithmeleyna.com/?p=710#comment-292 Bacon rocks. It's my "secret" ingredient for everything. Next time (or rather, if you ever) you do a braised dish like short ribs, render some bacon after you brown the meat and before you sweat the mire poix. The bacon will give you an added depth of flavor. When people tell you how good it is, you reply, "It's the bacon, bitches." Bacon rocks. It’s my “secret” ingredient for everything. Next time (or rather, if you ever) you do a braised dish like short ribs, render some bacon after you brown the meat and before you sweat the mire poix. The bacon will give you an added depth of flavor. When people tell you how good it is, you reply, “It’s the bacon, bitches.”

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