Let me just say in all seriousness that a bit of ham does work for flavoring, though I agree that really, one might as well remove the resulting... um... expired flesh when one is done cooking, because there's pretty much no more flavor left in the meat when you're done. Bacon ends work well, too (preferably slightly browned first), and I've even had success with a beef bone. But I think it was the bone that was important there.
No clue about the color, other than to say, damn girl, 26 hours is a bit long, dontchathink?? *giggling* uncontrollably about food coloring...
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Date: 2006-01-16 09:30 pm (UTC)Let me just say in all seriousness that a bit of ham does work for flavoring, though I agree that really, one might as well remove the resulting... um... expired flesh when one is done cooking, because there's pretty much no more flavor left in the meat when you're done. Bacon ends work well, too (preferably slightly browned first), and I've even had success with a beef bone. But I think it was the bone that was important there.
No clue about the color, other than to say, damn girl, 26 hours is a bit long, dontchathink?? *giggling* uncontrollably about food coloring...