Text 15833, 169 rader
Skriven 2007-05-22 01:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Predictions 550
=======================
 -> 24th vs TB  Cal Ripken bobblehead giveaway - first 25000

 HN> Knowing the popularity of Bobblehead nights (last night was bobblehead
 HN> night  for me with almost a full house!) and compounding that with the
 HN> popularity of  Mr Ripkin (who will most likely be at the game), I'd be

Carol and I went to a bobblehead night, and we gave the
things away to someone she knew who almost genuflected.
I don't see the point.

 -> 26th        MasterCard Thursday - get a Eutaw Street reserved
 ->             ticket and Boog Powell BBQ sandwich for $15 when
 ->             you pay with MC

I'd rather do this, which means in exchange for using MasterCard,
one essentially gets a BBQ sandwich for free - the reserved
tickets, which are like the bleachers at Fenway, are normally
$15 by themselves. Of course, it's a Thursday 1:30 game, so most
of the echo folks may not be here yet. The weekend is Yankees,
which means not only will it be difficult to get a block of seats,
the chance of violence at the park increases. Yankees and Red Sox
games, no matter where they are, tend to have more, er, emphatic
and enthusiastic fans than other games.

If anyone's around on Thursday afternoon and wants to go to a
Tampa Bay game, let's talk.

=

 HN> And I'm still forming my food tastes as well! (grin)

Mine have remained mostly static for quite a while now,
though as I get older I may get more squeamish, not being
so eager to impress people with my weirdness any more. That
being said, durian, octopus, snails, brains, and other foods
reputed to be gross are solidly part of my repertoire for
the reason that they taste good, not because they are weird.

 HN> Well the musica major was a nice enough kid he was by far too self
 HN> absorbed  to ever be a serious companion, so they went to concerts and
 HN> coffee houses  together....unless he forgot, or his frat brothers
 HN> called. Which they did often which is what ended the relationship (grin)

Oh, well. If it wasn't to be, it wasn't to be. P.S. How do music
majors get into fraternities in the first place?

 HN> I expect that the use of high fructose corn syrup may decline a bit
 HN> now that  ethanol and bio-diesel are becoming so popular, the price of
 HN> corn futures is  climbing and soon it will be cheaper to use something
 HN> else....like maybe sugar! Revolutionary thought that eh?

Does that mean the next threat to world peace will be Cuba?

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Cuban Style Roast Whole Pig
 Categories: Pig, Pork, Lat, Cuban
      Yield: 1 servings

           Pig
           Pork

      Plan on a pound of pig per guest if the pig weighs more than 50
  pounds. Smaller pigs have less meat relative to weight, so adjust
  accordingly. Whole pigs are best purchased from a wholesale meat
  packer. Call in advance to be sure one will be on hand.
      Pork is forgiving; it loves to be slowly cooked in the most
  primitive environments. It is best complemented by garlic, oregano
  and cumin. Cut slits in the meaty portions of the neck, shoulders and
  legs and put in whole (peeled) garlic cloves. It is virtually
  impossible to put in too much garlic.
      My friend's marinade recipe for a 20-pound pig is 5 cups sour
  orange juice (or half orange and half lime), 2 heaping tablespoons
  salt, 2 heaping tablespoons red pepper, 2 heaping tablespoons cumin,
  2 heaping tablespoons oregano, 2 heads of garlic, mashed. Do not use
  any barbecue sauces. Sugar will cause the pig to burn.
      Marinate the pig in a plastic bag for at least 12 hours. It can be
  stored in the bathtub and you can put ice around the plastic bag to
  keep it at a proper storage temperature.
      Making a "pit" for cooking the pig is relatively simple. Dig a
  hole 2 feet deep, 3 feet wide and 6 feet long. Mound up the dirt from
  the hole along the sides into 1-foot berms so that in all the hole is
  about 3 feet from the top of the sides to the bottom.
      Make sure there are no underground pipes or wiring near the hole,
  particularly gas lines. You also will need at least 3 feet of working
  room. Consider wind and smoke and try to separate the hole from the
  gathering and serving area. If you can't separate the two, at least
  dig the hole downwind so you won't smoke your dwelling and your
  guests.
      You will need eight 6-foot reinforcing bars and two 30x60-inch
  metal grills. The metal grill is flexible and has a diamond pattern.
      Place all but two of the reinforcing bars across the hole from
  side to side, leaving about a foot between the last bar and each end
  of the hole.
      A small, slow-burning fire of a mixture of soft and hard woods is
  best. Remember, you want to cook this pig as slowly as possible but
  still get it done. Charcoal or a fire that has burned down to coals
  is too hot. A slow fire, with about two sticks of wood actually
  burning, is the ideal.
      Use a complementary aromatic wood such as citrus, almond, fruit,
  hickory or mesquite. Whatever you do, don't use eucalyptus: This is
  not a massage, it's a roast pig. You will probably need about three
  bundles of wood for a fire that will burn eight to nine hours.
      Let the fire burn for about an hour before you put the pig over
  it. This is the same as preheating an oven; you are heating up the
  hole so that the heat that radiates into the pig will be more even.
      Set up a work table near the roasting site with a piece of heavy
  plastic on it as a cover. Put down one of the pieces of grill and lay
  the pig on its back on top. You must now flatten the pig, which is
  not unlike splitting a chicken to place it whole on a barbecue grill.
  Start at the hips, pushing down both hind legs. Push down the front
  legs in the same manner. Then push on the ribs of both sides at once
  so that the ribs disjoint at the backbone and lie flat.
      Place the other grill on top and place a piece of reinforcing bar
  along each side between the two grills. Tie the assembly together
  with a straightened wire coat hanger, being careful to include the
  reinforcing bar in each knot. Tie the four corners and the middle of
  each side. This makes a nice iron "envelope" in which the pig can be
  easily handled.
      Place the pig in the pit on the rack of reinforcing bars, at
  least 2 feet above the fire. Cook the back of the pig first. Pour
  some of the marinade onto the pig so that there is a pool of it in
  the center. Make sure you have stirred the marinade so that lots of
  the garlic will be in what you put on the pig.
      Cover the whole affair with th moistened banana leaves, with each
  end open about a foot for access to the fire. Make sure there are no
  combustible materials near the site and have a water hose close by.
      The fire needs to be kept burning, but just barely. Remember, slow
  heat. About 60% through the cooking time, uncover the pig and turn it
  over, then cover it again. The roasting process is a mixture of
  patience and patience. The most common mistake is trying to hurry it
  along.
      Cook the pig about five minutes per pound. The last pig I did was
  about 85 pounds and it took about seven hours. The aroma will change:
  There is the aroma of the cooking meat, which is good but not
  complete. When the pig is almost done, the aroma changes to the
  complete aroma of meat that is done.
      Doneness is most precisely gauged by inserting a roasting
  thermometer into the front shoulder, the thickest meat on the pig. If
  the meat is around 160 to 170 degrees, it is almost done. At this
  point, break up the fire so that it will burn out in about 15
  minutes. Let the pig finish cooking for 45 minutes to an hour more
  with only the residual heat of the pit and the heat of the "blanket"
  of banana leaves.
      Then, remove the banana leaves, move the "envelope" to the table
  with the back of the pig down. Remove the top grill and begin to
  remove the meat. If the pig is cooked well, it will have crisp skin
  and even be blackened in some places. The meat will be moist and will
  fall off the bones with little resistance.
      A little pale pink may be found in the most interior places, but
  this is normal as long as it is pale and not red. If you discover any
  red, just do not serve it. You can put it in an oven for further
  roasting, and next time you will know where to put the thermometer.
      We do not present the pig center stage for two reasons. The first
  is that it is easier to "carve" at the cooking site and then carry
  pans of meat to the main table. Also, those who are not yet ready to
  see a whole pig don't have to look at it, and those who are curious
  are free to wander back to the place where the cooking and carving
  occur.

  MM format by Manny Rothstein, 3/20/01.

  "The Roast Pig Project" By EDWARD GEORGE GARREN, Special to The LA
  Times, Wednesday, July 19, 2000

MMMMM
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