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Chuck Roast
On 5/14/2018 10:54 PM, Wayne.B wrote:
On Mon, 14 May 2018 22:08:59 -0400, wrote: On Mon, 14 May 2018 18:35:44 -0400, "Mr. Luddite" wrote: Not necessarily regional food but the area we wintered in in Florida (Jupiter) was populated with many very good restaurants. Several were owned and/or operated by people who previously had high end and well known restaurants in New York City and other areas of the country. When they retired to Florida they opened smaller versions of their "up north" places and some were very, very good. I ran into that, by accident, in Clearwater Beach. There is an Italian restaurant right there where you come off the bridge on the south end in a strip mall. They are transplanted New Yorkers and they brought their recipe book ;-) === You don't have to go as far as Clearwater. There's an Italian restaurant in Ft Myers called Cibo that rivals anything in NY. There's a small Italian place called "Giuseppe's Italian Restaurant" on Indiantown Rd. in Jupiter that we visited often. Family run, authentic Italian cuisine and very reasonably priced. Best experience we had at an Italian restaurant was in ... well, Italy. I had a leave from the Navy and we packed up the little Fiat 850 Spyder and took a road trip. We stopped for dinner at an inviting restaurant that had a high stone wall with a permanently opened iron gate, both covered with overgrown vines. Mrs.E. and I went in but discovered they were not open yet and the Italian family than ran it (probably four generations) were seated at a big table having their dinner. They gave us a table anyway, explained they would serve us as soon as they finished and gave us some wine and bread in the meantime. I watched the head of household .... older Italian guy ... as he ate. In Italian style, he had a big jug of wine that he'd lift onto his shoulder, holding it in place with his finger in the jug's handle ring and take a big swallow of the wine. Cracked me up because that's exactly how Mrs.E's father used to drink wine when he was alive. The pizza joints in Italy were very different than here in the states. They were prepared with a minimal amount of cheese and lots of veggies, etc. Then the pizza was doused with oil and put in a brick oven with a wood fire. It was only cooked for about a minute, removed, folded in half and held up for a few seconds to let the excess oil drip out. Good stuff. |
Chuck Roast
Keyser Soze
- show quoted text - Please. This place is a right-wing sewer. ......... Then Harry, why do you have your faced buried in it. Do you enjoy being on the receiving end of the daily flushies? |
Chuck Roast
On 5/15/18 9:56 AM, Tim wrote:
Keyser Soze - show quoted text - Please. This place is a right-wing sewer. ........ Then Harry, why do you have your faced buried in it. Do you enjoy being on the receiving end of the daily flushies? Wait...you think I give a **** about what passes for thought or comment among you righties? Perhaps your thinking mechanism needs rebuilding. |
Chuck Roast
9:00 AMKeyser Soze - show quoted text - Wait...you think I give a **** about what passes for thought or comment among you righties? .............. Of course you do. That’s why you’re here on aminutely basis.. Why else would an agnostic socialist like you even think of being here? I know it’s not for the rec. talk. |
Chuck Roast
On 5/15/18 10:18 AM, Tim wrote:
9:00 AMKeyser Soze - show quoted text - Wait...you think I give a **** about what passes for thought or comment among you righties? ............. Of course you do. That’s why you’re here on aminutely basis. Why else would an agnostic socialist like you even think of being here? I know it’s not for the rec. talk. For grins, Tim, for grins. Nothing else. :) |
Chuck Roast
On Fri, 11 May 2018 14:43:13 -0400, "Mr. Luddite" wrote:
On 5/11/2018 10:56 AM, Keyser Soze wrote: wrote: On Fri, 11 May 2018 06:57:15 -0700 (PDT), Tim wrote: 7:44 AMKeyser Soze On 5/10/18 9:28 PM, Tim wrote: John you were right. It made a whole lot of gravy. I think you’re correct when you say double the roast with the same ingredients. And I also need to double up on the mashed potatoes. Man that was good! Because there aren't more than 5000 similar or identical recipes for this on You Tube, eh? ......... What? Speak coherently, Harry... That is just the babble that comes out of someone on a meat restricted diet. The constant consumption of Tofurgers and Notdogs makes you a little incoherent sometimes ;-) Absurd. I made a roast last week in my Instant Pot. Browned the roast first in the Pot with a bit of oil and garlic. Easy-peasy. I'm not a beef lover, but I do like it about once a month. Translation: I realized how much of an ass I made of myself in my previous post, so I'll try to be "one of the guys". Thanks, that was needed. |
Chuck Roast
On Mon, 14 May 2018 08:03:34 -0400, Keyser Soze wrote:
On 5/14/18 12:37 AM, Bill wrote: Tim wrote: Keyser Soze - show quoted text - Naw. I'm really not very very interested in what passes for epicurean delights between you and FilthyJohn. Unbigly. I'm not saying that because I have exotic taste in foods. I don't. I prefer seafood and chicken/turkey to beouf, but I do eat beef products every few weeks or at least once a month. I had a kosher hot dog last week. ......... I like swapping recipes with about anyone. Especially if it’s simple. John cooks some great stuff and takes his Cooking seriously. I really enjoy his recipes and he likes the ones I send him. To us, there’s more to life than politics. Easier than last nights dinner. Group of us were camping, annual get together, normally with abalone and diving. But abalone closed this year. We chipped in and one of the guys did a pit roast of a a 250# porker. Wrapped in some fruit and banana leaves, 1.5cord of oak, and 18 hours. Very tasty. Not quick, not cheap. $850 for porky. And about $1150 total. You should have sent someone out for pulled pork sandwiches. We have a pretty good local restaurant that does a great job with ribs and pulled pork, and sells a first class overstuff pulled pork sandwich for $8 with fries and coleslaw. There's enough pork in the order for two sandwiches. 18 hours? That's really, too too too funny. Idle hands and idle minds. For $8, I can make a half dozen really good pulled pork sandwiches. Would much rather eat it on the plate. Fewer calories and carbs, but they obviously don't bother you. And, obviously, you've never been lucky enought to experience a pit cooked pig. You've no idea what you're missing. |
Chuck Roast
On Mon, 14 May 2018 10:55:33 -0400, "Mr. Luddite" wrote:
On 5/14/2018 10:43 AM, Keyser Soze wrote: On 5/14/18 10:35 AM, Mr. Luddite wrote: On 5/14/2018 10:00 AM, Keyser Soze wrote: On 5/14/18 9:47 AM, wrote: On Mon, 14 May 2018 09:01:24 -0400, "Mr. Luddite" wrote: On 5/14/2018 8:43 AM, Tim wrote: 7:03 AMKeyser Soze - show quoted text 18 hours? That's really, too too too funny. Idle hands and idle minds. ........ Harry, depending on what you want. cooking a 200 lb whole hog can take 18-24 hrs. Why might learn something by putting* down the Allen Ginsberg poetry book and get back into reality. https://amazingribs.com/tested-recip...-you-need-know When we were stationed in Puerto Rico we had a pork roast. Someone got the pig, slaughtered it and stuck it on a pole draining overnight in the corner of the transmitter building we worked in.* Meanwhile, a pit was constructed outside for the fire/embers.** My contribution was to design and construct a heavy duty rotisserie to hold the pig over the pit. I made a heavy duty steel frame and used one of the electric motors and gear heads that were used to tune the inductor coils in the big, 100,000 watt HF transmitters.* Worked great and rotated the pig at just the right speed. I forget exactly how many hours it took to cook it but I think it was around 24 hours. Harry would have just microwaved in over one of those transmitters ;-) Naw, I simply would have gotten a local Puerto Rican restaurant to prepare the meal. And fed 50 people and their families? Oh, I see.* I got mine.* Screw you. There are some terrific Puerto Rican recipes for pork. I was introduced to them by the sister of a high school friend. She married a Puerto Rican and moved to the island. Tried a number of pork dishes at several of the local restaurants in their town and in her kitchen. https://thenoshery.com/roasted-perni...an-roast-pork/ When we lived in Puerto Rico (off base) our next door neighbors were super nice to Mrs.E. and I, often inviting us over for home cooked traditional Puerto Rican dishes. They were older, retired and she was a fantastic cook. Got to try things that I'll probably never see or hear of again. It was fun and they were awesome people. Miguel Mendez's mom would fix Puerto Rican rice and beans daily. They lived across the street from us in Isabella. Of course I'd eat lunch over there just about every day. Miguel was my best friend. I've tried, very unsuccessfully, to make rice and beans taste like hers. Never succeeded. The secret is in the sofrito, and the stuff sold in stores doesn't come close. |
Chuck Roast
On Mon, 14 May 2018 10:51:17 -0400, Keyser Soze wrote:
On 5/14/18 10:41 AM, Mr. Luddite wrote: On 5/14/2018 9:56 AM, Keyser Soze wrote: On 5/14/18 8:43 AM, Tim wrote: 7:03 AMKeyser Soze - show quoted text 18 hours? That's really, too too too funny. Idle hands and idle minds. ........ Harry, depending on what you want. cooking a 200 lb whole hog can take 18-24 hrs. That's just wonderful, Tim, but it begs the question, why would I want to cook a "200 lb whole hog"? No friends to share it with? We usually have two big lawn parties a year here, one in early June and the other just before labor day, and about 50 friends attend one or the other or even both. Seafood at one, beef, pork, and chicken at the other. I rent a "big grill on wheels" for the "meat" party, and for the seafood one, we cook on our gas grill and stovetop and one of our neighbors rolls over his big outdoor gas grill. Seems sufficient. Sometimes we rent a big tent...and the tent rental place sets it up for us and takes it down the next day. No, I wouldn't mess with a "200 lb whole hog" under those or any other circumstances. Triple the number of attendees, and you may find it worthwhile. But, don't try it yourself. |
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