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Chuck Roast
On Mon, 14 May 2018 18:26:32 -0400, Keyser Soze
wrote: On 5/14/18 6:19 PM, Wayne.B wrote: On Mon, 14 May 2018 17:15:08 -0400, Keyser Söze wrote: Wayne.B wrote: On Mon, 14 May 2018 15:25:37 -0400, Keyser Soze wrote: On 5/14/18 12:38 PM, wrote: On Mon, 14 May 2018 09:56:21 -0400, 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"? I understand, you would need to have a lot of friends. There are plenty of places to buy cooked pig around here. I have sampled the offering of several, and found them pretty good. The first time I ever had pulled pork or ribs was in Kansas City, at Bryant's, considered by many to be the best of the best. Ate there at least every other week, so I know what properly done pork and beer are supposed to taste like. https://en.wikipedia.org/wiki/Arthur_Bryant%27s Of course, I'm sure in No-Wheres-Ville, Florida, where you live, has many epicurean delights to offer. === Well aren't you the elitist little twerp. I'm shocked. Never read that lower SW Florida was known for any really special food dishes. Kansas City is known for terrific barbecue and of course steaks and sweet corn ? === That just goes to show that you don't know what you don't know. I've been to SW Florida. Lots of good seafood, especially shrimp, but I don't recall anything strongly regional to the point where I might say, "yeah, that's SW Florida cuisine at its best." === Nice try at escape and evasion, but, your original assertion is as follows: "Of course, I'm sure in No-Wheres-Ville, Florida, where you live, has many epicurean delights to offer." Aside from your awkward sentence construction, it turns out that SWFL has many first class restaurants, some offering regional specialties, some traditional. Having lived and dined in the New York metro area for many years, I've sampled some of the best. |
Chuck Roast
On Monday, May 14, 2018 at 8:22:42 PM UTC-4, Its Me wrote:
On Monday, May 14, 2018 at 6:59:38 PM UTC-4, Keyser Soze wrote: On 5/14/18 6:35 PM, Mr. Luddite wrote: On 5/14/2018 6:26 PM, Keyser Soze wrote: On 5/14/18 6:19 PM, Wayne.B wrote: On Mon, 14 May 2018 17:15:08 -0400, Keyser Söze wrote: Wayne.B wrote: On Mon, 14 May 2018 15:25:37 -0400, Keyser Soze wrote: On 5/14/18 12:38 PM, wrote: On Mon, 14 May 2018 09:56:21 -0400, 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"? I understand, you would need to have a lot of friends. There are plenty of places to buy cooked pig around here. I have sampled the offering of several, and found them pretty good. The first time I ever had pulled pork or ribs was in Kansas City, at Bryant's, considered by many to be the best of the best. Ate there at least every other week, so I know what properly done pork and beer are supposed to taste like. https://en.wikipedia.org/wiki/Arthur_Bryant%27s Of course, I'm sure in No-Wheres-Ville, Florida, where you live, has many epicurean delights to offer. === Well aren't you the elitist little twerp.Â* I'm shocked. Never read that lower SW Florida was known for any really special food dishes.Â* Kansas City is known for terrific barbecue and of course steaks and sweet corn ? === That just goes to show that you don't know what you don't know. I've been to SW Florida. Lots of good seafood, especially shrimp, but I don't recall anything strongly regional to the point where I might say, "yeah, that's SW Florida cuisine at its best." 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.Â* When they retired to Florida they opened smaller versions of their "up north" places and some were very, very good. I won't dispute that...there are lots of good restaurants in Florida, to be sure. We like a few Cuban restaurants in the greater Miami area, and that certainly is a distinct cuisine. Joe's Stone Crab in Miami is also kind of unique. We went there twice in our last visit. Love stone crabs.. My question, though, was whether there were dishes or cuisines unique to SW Florida or cuisines for which SW Florida is famous. Who cares? KC BBQ is good, but Texas BBQ is better. SC BBQ, which is pulled pork, is very good in this region which is mustard-based sauce. NC BBQ is vinegar and pepper based, which is also very good. The MD BBQ you are talking about is nearly certainly molasses based sauce, which is crap. I don't want a bunch of sugar on my smoky, slow cooked meats. Yuck. Just because you don't know how to deal with a 200lb pig on a pit for 18 hours and you ate at some BBQ place a couple of times 40 years ago you think you know something about BBQ. Too funny. Oh, and BTW, BBQ originated in SC. Not KC. "The first true colony in the Americas, by the way, was in South Carolina. The very first Spanish adventurers that one reads about in the history books were actually Conquistadores, bent on gold and conquest, not on colonizing. The Spanish colonists, who came only slightly later but still in the 1500s, came to South Carolina and they named their colony Santa Elena. It was established in the area that we now call Port Royal in Beaufort County. That colony lasted almost 20 years and it boasted a fort with several cannons, a church, a bakery, blacksmith foundry and shop, a pottery kiln and nearly 500 colonists including over 100 families. It was in that first American colony that the white man first learned to prepare and to eat real barbeque thanks to their interactions with the local Native Americans. So, people were eating barbeque in South Carolina long before the name Carolina had been applied to the area by the English." |
Chuck Roast
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 ;-) |
Chuck Roast
On Mon, 14 May 2018 18:59:35 -0400, Keyser Soze
wrote: I won't dispute that...there are lots of good restaurants in Florida, to be sure. We like a few Cuban restaurants in the greater Miami area, and that certainly is a distinct cuisine. Joe's Stone Crab in Miami is also kind of unique. We went there twice in our last visit. Love stone crabs. My question, though, was whether there were dishes or cuisines unique to SW Florida or cuisines for which SW Florida is famous. It is probably going to be seafood, particularly shrimp, since Ft Myers Beach is one of the biggest shrimp docks in the world. You can buy shrimp here that was swimming less than 12 hours ago. |
Chuck Roast
On Mon, 14 May 2018 20:37:50 -0400, Wayne.B
wrote: On Mon, 14 May 2018 18:26:32 -0400, Keyser Soze wrote: On 5/14/18 6:19 PM, Wayne.B wrote: On Mon, 14 May 2018 17:15:08 -0400, Keyser Söze wrote: Wayne.B wrote: On Mon, 14 May 2018 15:25:37 -0400, Keyser Soze wrote: On 5/14/18 12:38 PM, wrote: On Mon, 14 May 2018 09:56:21 -0400, 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"? I understand, you would need to have a lot of friends. There are plenty of places to buy cooked pig around here. I have sampled the offering of several, and found them pretty good. The first time I ever had pulled pork or ribs was in Kansas City, at Bryant's, considered by many to be the best of the best. Ate there at least every other week, so I know what properly done pork and beer are supposed to taste like. https://en.wikipedia.org/wiki/Arthur_Bryant%27s Of course, I'm sure in No-Wheres-Ville, Florida, where you live, has many epicurean delights to offer. === Well aren't you the elitist little twerp. I'm shocked. Never read that lower SW Florida was known for any really special food dishes. Kansas City is known for terrific barbecue and of course steaks and sweet corn ? === That just goes to show that you don't know what you don't know. I've been to SW Florida. Lots of good seafood, especially shrimp, but I don't recall anything strongly regional to the point where I might say, "yeah, that's SW Florida cuisine at its best." === Nice try at escape and evasion, but, your original assertion is as follows: "Of course, I'm sure in No-Wheres-Ville, Florida, where you live, has many epicurean delights to offer." Aside from your awkward sentence construction, it turns out that SWFL has many first class restaurants, some offering regional specialties, some traditional. Having lived and dined in the New York metro area for many years, I've sampled some of the best. Harry just thinks if it is not near wherever he is at the time it is sub standard. |
Chuck Roast
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Chuck Roast
wrote:
On Mon, 14 May 2018 20:37:50 -0400, Wayne.B wrote: On Mon, 14 May 2018 18:26:32 -0400, Keyser Soze wrote: On 5/14/18 6:19 PM, Wayne.B wrote: On Mon, 14 May 2018 17:15:08 -0400, Keyser Söze wrote: Wayne.B wrote: On Mon, 14 May 2018 15:25:37 -0400, Keyser Soze wrote: On 5/14/18 12:38 PM, wrote: On Mon, 14 May 2018 09:56:21 -0400, 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"? I understand, you would need to have a lot of friends. There are plenty of places to buy cooked pig around here. I have sampled the offering of several, and found them pretty good. The first time I ever had pulled pork or ribs was in Kansas City, at Bryant's, considered by many to be the best of the best. Ate there at least every other week, so I know what properly done pork and beer are supposed to taste like. https://en.wikipedia.org/wiki/Arthur_Bryant%27s Of course, I'm sure in No-Wheres-Ville, Florida, where you live, has many epicurean delights to offer. === Well aren't you the elitist little twerp. I'm shocked. Never read that lower SW Florida was known for any really special food dishes. Kansas City is known for terrific barbecue and of course steaks and sweet corn ? === That just goes to show that you don't know what you don't know. I've been to SW Florida. Lots of good seafood, especially shrimp, but I don't recall anything strongly regional to the point where I might say, "yeah, that's SW Florida cuisine at its best." === Nice try at escape and evasion, but, your original assertion is as follows: "Of course, I'm sure in No-Wheres-Ville, Florida, where you live, has many epicurean delights to offer." Aside from your awkward sentence construction, it turns out that SWFL has many first class restaurants, some offering regional specialties, some traditional. Having lived and dined in the New York metro area for many years, I've sampled some of the best. Harry just thinks if it is not near wherever he is at the time it is sub standard. That certainly explains my contempt for Wayne the Bankster. -- Posted with my iPhone 8+. |
Chuck Roast
On Mon, 14 May 2018 22:54:28 -0400, 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. We just happened to be in Clearwater, driving back from a hiking trip in Elijay Ga. We decided we were not ready to go home yet so we stopped off at the beach for a couple days. I am not likely to be down around South Point any time soon but I will put that one in my pocket if we are. |
Chuck Roast
On 5/14/2018 10:51 PM, Wayne.B wrote:
On Mon, 14 May 2018 22:15:29 -0400, wrote: On Mon, 14 May 2018 20:37:50 -0400, Wayne.B wrote: On Mon, 14 May 2018 18:26:32 -0400, Keyser Soze wrote: On 5/14/18 6:19 PM, Wayne.B wrote: On Mon, 14 May 2018 17:15:08 -0400, Keyser Söze wrote: Wayne.B wrote: On Mon, 14 May 2018 15:25:37 -0400, Keyser Soze wrote: On 5/14/18 12:38 PM, wrote: On Mon, 14 May 2018 09:56:21 -0400, 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"? I understand, you would need to have a lot of friends. There are plenty of places to buy cooked pig around here. I have sampled the offering of several, and found them pretty good. The first time I ever had pulled pork or ribs was in Kansas City, at Bryant's, considered by many to be the best of the best. Ate there at least every other week, so I know what properly done pork and beer are supposed to taste like. https://en.wikipedia.org/wiki/Arthur_Bryant%27s Of course, I'm sure in No-Wheres-Ville, Florida, where you live, has many epicurean delights to offer. === Well aren't you the elitist little twerp. I'm shocked. Never read that lower SW Florida was known for any really special food dishes. Kansas City is known for terrific barbecue and of course steaks and sweet corn ? === That just goes to show that you don't know what you don't know. I've been to SW Florida. Lots of good seafood, especially shrimp, but I don't recall anything strongly regional to the point where I might say, "yeah, that's SW Florida cuisine at its best." === Nice try at escape and evasion, but, your original assertion is as follows: "Of course, I'm sure in No-Wheres-Ville, Florida, where you live, has many epicurean delights to offer." Aside from your awkward sentence construction, it turns out that SWFL has many first class restaurants, some offering regional specialties, some traditional. Having lived and dined in the New York metro area for many years, I've sampled some of the best. Harry just thinks if it is not near wherever he is at the time it is sub standard. === Airree's standard modus operandi is to put down anyone or anything not in conformance with his exaggerated world view. It helps him feed his inflated ego, which of course is compensation for his feelings of inferiority and inadequacy. What a sorry existence. What is really sad is that I don't think he realizes how he comes across to people with his comments. He has an elitist air about him and it seems nothing he does or likes has faults. When was the last time he posted anything about making a mistake? Normal people have no problem admitting to goofs or making a poor choice once in a while. |
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
On 5/15/18 6:36 AM, Mr. Luddite wrote:
On 5/14/2018 10:51 PM, Wayne.B wrote: On Mon, 14 May 2018 22:15:29 -0400, wrote: On Mon, 14 May 2018 20:37:50 -0400, Wayne.B wrote: On Mon, 14 May 2018 18:26:32 -0400, Keyser Soze wrote: On 5/14/18 6:19 PM, Wayne.B wrote: On Mon, 14 May 2018 17:15:08 -0400, Keyser Söze wrote: Wayne.B wrote: On Mon, 14 May 2018 15:25:37 -0400, Keyser Soze wrote: On 5/14/18 12:38 PM, wrote: On Mon, 14 May 2018 09:56:21 -0400, 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"? I understand, you would need to have a lot of friends. There are plenty of places to buy cooked pig around here. I have sampled the offering of several, and found them pretty good. The first time I ever had pulled pork or ribs was in Kansas City, at Bryant's, considered by many to be the best of the best. Ate there at least every other week, so I know what properly done pork and beer are supposed to taste like. https://en.wikipedia.org/wiki/Arthur_Bryant%27s Of course, I'm sure in No-Wheres-Ville, Florida, where you live, has many epicurean delights to offer. === Well aren't you the elitist little twerp.Â* I'm shocked. Never read that lower SW Florida was known for any really special food dishes.Â* Kansas City is known for terrific barbecue and of course steaks and sweet corn ? === That just goes to show that you don't know what you don't know. I've been to SW Florida. Lots of good seafood, especially shrimp, but I don't recall anything strongly regional to the point where I might say, "yeah, that's SW Florida cuisine at its best." === Nice try at escape and evasion, but, your original assertion is as follows: "Of course, I'm sure in No-Wheres-Ville, Florida, where you live, has many epicurean delights to offer." Aside from your awkward sentence construction, it turns out that SWFL has many first class restaurants, some offering regional specialties, some traditional.Â* Having lived and dined in the New York metro area for many years, I've sampled some of the best. Harry just thinks if it is not near wherever he is at the time it is sub standard. === Airree's standard modus operandi is to put down anyone or anything not in conformance with his exaggerated world view.Â* It helps him feed his inflated ego, which of course is compensation for his feelings of inferiority and inadequacy.Â* What a sorry existence. What is really sad is that I don't think he realizes how he comes across to people with his comments.Â* He has an elitist air about him and it seems nothing he does or likes has faults.Â* When was the last time he posted anything about making a mistake?Â*Â* Normal people have no problem admitting to goofs or making a poor choice once in a while. Please. This place is a right-wing sewer. "He that is without sin among you, let him cast the first stone..." Well, neither of you are without sin in regard to your behavior here, so perhaps you should stop casting stones. |
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. |
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
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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
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Chuck Roast
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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
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Chuck Roast
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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+. |
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