Chuck Roast
 

On Tue, 15 May 2018 10:15:34 -0700 (PDT), Tim wrote:


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?

Isn't that the damn truth!

Chuck Roast
 

On Tue, 15 May 2018 12:15:49 -0700 (PDT), Tim wrote:

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 17:07:50 -0400, John H.
wrote:

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.

Sorry, my fault. I am a midnight guy. The day starts at 0000

Chuck Roast
 

John H. wrote:
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.


They did that when we were in Tahiti several years ago. They added lots
of veggies to cook at the same time.

Chuck Roast
 

On Tuesday, May 15, 2018 at 2:56:33 PM UTC-4, 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.

So they are getting a salty pot roast with overcooked veggies? Nice.

Chuck Roast
 

On Tue, 15 May 2018 20:22:58 -0700 (PDT), Its Me wrote:

On Tuesday, May 15, 2018 at 2:56:33 PM UTC-4, 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.* 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.

So they are getting a salty pot roast with overcooked veggies? Nice.

Lots and lots of salt. But, I'll have to admit the onion soup and beef consomme' in the roast Tim
and I made added lots of salt also. But, we didn't add even more salt - like Lawry's. Brown gravy
mix is probably 50% salt.

Chuck Roast
 

7:34 AMJohn H
- show quoted text -
Lots and lots of salt. But, I'll have to admit the onion soup and beef consomme' in the roast Tim
and I made added lots of salt also. But, we didn't add even more salt - like Lawry's. Brown gravy
mix is probably 50% salt.

..........

Correct. No need to add more. I’m amazed at how much salt is in canned goods. Then people add more?

Wow!

Chuck Roast
 

On 5/16/18 11:23 AM, wrote:
On 16 May 2018 13:47:44 GMT, Keyser Soze wrote:

Tim wrote:

7:34 AMJohn H
- show quoted text -
Lots and lots of salt. But, I'll have to admit the onion soup and beef
consomme' in the roast Tim
and I made added lots of salt also. But, we didn't add even more salt -
like Lawry's. Brown gravy
mix is probably 50% salt.

.........

Correct. No need to add more. I’m amazed at how much salt is in canned
goods. Then people add more?

Wow!


So, you think a half teaspoon of Lawry's and a little sprinkle of kosher
salt is more harmful than all the beef you bozos eat, eh?

I was curious about the gravy mix too. It sounds like 1360 MG of salt
you don't need for a minuscule amount of extra flavor since the gravy
mix is basically salt, flour, starch, onion powder and some dried beef
fat for flavor. Didn't you already have real beef in there? I assume
you seared it well before you started the braise.


As all the dry ingredients are pretty much dissolved into about three
cups of liquid, and you might have a couple of tablespoons of that
liquid on your plate and the bit of the liquid absorbed by the beouf
pieces you actually eat, I doubt the salt intake per serving is
worrisome. And yes, it was seared on all sides before I started the real
cooking process.

Chuck Roast
 

Keyser Soze wrote:
On 5/16/18 11:23 AM, wrote:
On 16 May 2018 13:47:44 GMT, Keyser Soze wrote:

Tim wrote:

7:34 AMJohn H
- show quoted text -
Lots and lots of salt. But, I'll have to admit the onion soup and beef
consomme' in the roast Tim
and I made added lots of salt also. But, we didn't add even more salt -
like Lawry's. Brown gravy
mix is probably 50% salt.

.........

Correct. No need to add more. I’m amazed at how much salt is in canned
goods. Then people add more?

Wow!


So, you think a half teaspoon of Lawry's and a little sprinkle of kosher
salt is more harmful than all the beef you bozos eat, eh?

I was curious about the gravy mix too. It sounds like 1360 MG of salt
you don't need for a minuscule amount of extra flavor since the gravy
mix is basically salt, flour, starch, onion powder and some dried beef
fat for flavor. Didn't you already have real beef in there? I assume
you seared it well before you started the braise.


As all the dry ingredients are pretty much dissolved into about three
cups of liquid, and you might have a couple of tablespoons of that
liquid on your plate and the bit of the liquid absorbed by the beouf
pieces you actually eat, I doubt the salt intake per serving is
worrisome. And yes, it was seared on all sides before I started the real
cooking process.


It would s not the liquid absorbed by the beef, it is the salt that is
worrisome.

Chuck Roast
 

Bill wrote:
Keyser Soze wrote:
On 5/16/18 11:23 AM, wrote:
On 16 May 2018 13:47:44 GMT, Keyser Soze wrote:

Tim wrote:

7:34 AMJohn H
- show quoted text -
Lots and lots of salt. But, I'll have to admit the onion soup and beef
consomme' in the roast Tim
and I made added lots of salt also. But, we didn't add even more salt -
like Lawry's. Brown gravy
mix is probably 50% salt.

.........

Correct. No need to add more. I’m amazed at how much salt is in canned
goods. Then people add more?

Wow!


So, you think a half teaspoon of Lawry's and a little sprinkle of kosher
salt is more harmful than all the beef you bozos eat, eh?

I was curious about the gravy mix too. It sounds like 1360 MG of salt
you don't need for a minuscule amount of extra flavor since the gravy
mix is basically salt, flour, starch, onion powder and some dried beef
fat for flavor. Didn't you already have real beef in there? I assume
you seared it well before you started the braise.


As all the dry ingredients are pretty much dissolved into about three
cups of liquid, and you might have a couple of tablespoons of that
liquid on your plate and the bit of the liquid absorbed by the beouf
pieces you actually eat, I doubt the salt intake per serving is
worrisome. And yes, it was seared on all sides before I started the real
cooking process.


It would s not the liquid absorbed by the beef, it is the salt that is
worrisome.



The salt is in solution, injenere

--
Posted with my iPhone 8+.