Chuck Roast
 

11:58 AMKeyser Soze
- show quoted text -
For grins, Tim, for grins. Nothing else. :)

..........

Actually I believe you’re a glutton for punishment. You come looking for an unwinnable fight. Tell me Harry, how does it feel to have a “kick me� sign pinned to your back?

Chuck Roast
 

On Tue, 15 May 2018 07:00:33 -0400, "Mr. Luddite" wrote:

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.



Good to hear you got a good restaurant in Italy. My wife and I rode motorcycles from Stuttgart to
Como, through some real **** weather on the Spleugen Pass. Got to Como, dried off, hid the bikes in
a barn provided by the hotel, and went in search of one of those quaint little family owned Italian
restaurants. Found one that looked pretty good a few blocks off the main drag. Ordered dinner,
lasagna for her, pizza for me. The lasagna came out as a square chunk about 4" on a side in a small
bow. The pizza came out as almost barren piece of think pita bread about 9" across. She cut into her
lasagna only to find it still frozen in the center.

We weren't happy campers. The rest of the meals in Italy we fixed ourselves at the campgrounds.

Chuck Roast
 

On Mon, 14 May 2018 16:15:33 -0000 (UTC), Bill wrote:

True North wrote:
Keyser Soze

- show quoted text -

"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."*


Who says their hands were idle?
No telling what goes on when a bunch of repugnants get together out in the woods.



Get off your drunken ass and do something. There were the kids riding
bikes, people swimming and jumping off a log in to the river. Some dominos
played, my godson and his wife came up for the get together and brought a
bunch of really fantastic avocados from their tree. Get caught up on what
friends have been doing since the last get together. Do not judge others
by your experiences.

He's just trying to appease his buddy 'airreee.

Chuck Roast
 

On Mon, 14 May 2018 10:41:01 -0400, "Mr. Luddite" wrote:

On 5/14/2018 9:59 AM, Keyser Soze wrote:
On 5/14/18 9:45 AM, wrote:
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.

Typical Harry. Why cook anything yourself when you can get someone to
cook it for you?


I do a lot of cooking, Greggie. But why would I want to waste most of a
day cooking 200 pounds of something the guys down at "Adam's Ribs" can
do for eat-in or carry-out for $8, with no fuss and no muss? They have
great ribs, too. And fried chicken.


You seem to miss the whole point of having a pig roast. It's an event.
The one we did in Puerto Rico started mid morning, lasted all day and
went on well into the evening. Many people, both Navy and native Puerto
Ricans participated with their families. Fun time for all with lots to
eat, softball games, beer and soda.

The boy simply does not understand.

Chuck Roast
 

On Tue, 15 May 2018 13:14:26 -0400, John H.
wrote:

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.

The guys who have done it around here use a baby pig, not a 200#
porker. You don't have as many left overs and it goes a little faster.
Still an all day thing tho.

Chuck Roast
 

On 5/15/18 12:58 PM, Keyser Soze wrote:
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.Â* Why else
would an agnostic socialist like youÂ* even think of being here? I know
it’s not for theÂ* rec. talk.


For grins, Tim, for grins. Nothing else. :)


BTW, I'm cooking a pot roast tonight for a near neighbor who has four
kids and whose wife is in the hospital. The recipe includes the beouf,
garlic, olive oil, yellow onions, carrots, potatoes, black pepper, lawry
salt, thyme, rosemary, onion powder, garlic powder, parsley flakes,
butter, red wine, Worcestershire sauce, brown gravy mix, and a couple of
other things which escape me at the moment.

Gosh, I hope I can cook it without kibitzing from you or Herring. :)

Chuck Roast
 

wrote:
On Tue, 15 May 2018 13:14:26 -0400, John H.
wrote:

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.

The guys who have done it around here use a baby pig, not a 200#
porker. You don't have as many left overs and it goes a little faster.
Still an all day thing tho.


When we have fishing opener parties, salmon opener, crab opener, is maybe
a 75# porker.

Chuck Roast
 

Keyser Soze wrote:
On 5/15/18 12:58 PM, Keyser Soze wrote:
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.Â* Why else
would an agnostic socialist like youÂ* even think of being here? I know
it’s not for theÂ* rec. talk.


For grins, Tim, for grins. Nothing else. :)


BTW, I'm cooking a pot roast tonight for a near neighbor who has four
kids and whose wife is in the hospital. The recipe includes the beouf,
garlic, olive oil, yellow onions, carrots, potatoes, black pepper, lawry
salt, thyme, rosemary, onion powder, garlic powder, parsley flakes,
butter, red wine, Worcestershire sauce, brown gravy mix, and a couple of
other things which escape me at the moment.

Gosh, I hope I can cook it without kibitzing from you or Herring. :)



Way to salty. Unhealthy.

Chuck Roast
 

Keyser Soze
- hide quoted text -
On 5/15/18 12:58 PM, Keyser Soze wrote:
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. :)


BTW, I'm cooking a pot roast tonight for a near neighbor who has four
kids and whose wife is in the hospital. The recipe includes the beouf,
garlic, olive oil, yellow onions, carrots, potatoes, black pepper, lawry
salt, thyme, rosemary, onion powder, garlic powder, parsley flakes,
butter, red wine, Worcestershire sauce, brown gravy mix, and a couple of
other things which escape me at the moment.

Gosh, I hope I can cook it without kibitzing from you or Herring. :)
,,,,,,,,


Looks to me like you’re kibitzing from yourself.

Chuck Roast
 

On Tue, 15 May 2018 14:42:41 -0400, wrote:

On Tue, 15 May 2018 13:14:26 -0400, John H.
wrote:

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.

The guys who have done it around here use a baby pig, not a 200#
porker. You don't have as many left overs and it goes a little faster.
Still an all day thing tho.

The two times I was involved, it was more an all night thing. The pig was put into the pit in the
evening, cooked all night, and was eaten the next afternoon.