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.