Text 17041, 78 rader
Skriven 2007-06-21 13:12:02 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: BIRD NEST 684  70621
============================
 -=> Quoting Michael Loo to Cindi Marshall <=-

 CM> *hiding my eyes*  Now, I've never seen anyone do that.....  gives lots
 CM> of interesting thoughts and ideas, though.

 ML> Carol pointed out that she could still do so, which prompted
 ML> me to try, and it turns out it's fairly easy for me even at
 ML> my advanced age.

What a wonderful divertissement for the picnic - a performance by
Michael and Carol of the famous Toe Sucking pas de deux!

That could attract visitors from far and wide.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roast Suckling Pig
 Categories: Pork
      Yield: 30 Servings
 
      1    Suckling pig, 15 to 25 lb.
    1/2 c  Extra virgin olive oil
      2 T  Salt
      1 T  Ground black pepper
      3 c  White wine
      2    Prunes
           Greenery
           Grape bunches for garnish
 
  1.  Purchase a 15-to-25 pound suckling pig. Make sure the butcher
  dresses the pig and removes all surface hair and bristles.
  
  2. Preheat oven to 450 degrees F. Place the pig in a large roasting
  pan. Tuck the forelegs toward the rear and the hind legs toward the
  front so that the lags act as a rack and raise the body of the pig
  off the pan bottom. Tie the legs in place, if necessary.
  
  3. Score the skin symmetrically along the back so that fat runs off,
  and the skin does not expand and burst during cooking.
  
  4. Blend 1/2 cup of extra virgin olive oil, 2 tablespoons of salt and
  1 tablespoon of ground black pepper. Rub this mixture over the entire
  surface of the pig.
  
  5. Cover the ears, snoot and tail with aluminum foil to prevent
  blackening.
  
  6. If the pig is not stable in the roasting pan, use balls of aluminum
  foil to prop it up.
  
  7. Place the pan in the oven and roast at 450 for 30 minutes.
  
  8. At 30 minutes, add 3 cups of white wine, and lower the heat to 350
  degrees. Baste every 30 minutes with pan juices.
  
  9. At 3 hours total roasting time, begin checking the internal
  temperature of the back and front portions using a meat thermometer.
  When temperature reaches 170 degrees, remove from oven. Pig will
  continue to cook an additional 5 degrees.
  
  10. Allow pig to cool somewhat and remove from pan. Place on suitable
  platter and garnish with greenery and grape bunches. Cover eyes with
  prunes.
  
  11. Remove excess fat from roasting pan and make a simple gravy
  following your favorite technique. 12. Present pig to table and
  carve. Serve with gravy.
  
  By Carol and Ang Fatta, published in First Sunday, a magazine of the
  Buffalo News. Typed for you by Joan MacDiarmid.
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)