Text 8969, 66 rader
Skriven 2008-06-14 19:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Mike's Hard Lemonade
================================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> Did you have the miserable experience of the apple variety
 DS> before it was discontinued? 100% nasty.
 
Nope. Never came across it. I don't drink alco-pops very often, just
at parties where the dumb-ass host has supplied Lite beer and no
real beer.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Latin-Style Rib Roast of Wild Boar
 Categories: Pork, Latin amer, Game, Wine
      Yield: 8 Servings
 
      4 lb Center cut rib roast
      2 cl Garlic, cut into slivers
      2 tb Flour
      2 tb Light brown sugar
      1 tb Dry mustard powder
      1 ts Coarse salt
      1 ts Milled peppercorns
    2/3 c  Port wine
           Boiling water
 
  To complete the Latin theme, try saffron rice, fried plantains and
  simmered Roman beans as your side dishes.
  
  To prepare the meat, smoothly trim any excess fat from the top.
  Remove the chine bone for easier carving, and "French" the rib
  bones if you like.
  
  Insert garlic slivers near the bones using a small sharp knife or
  a sharpened chopstick. Mix together the remaining ingredients
  except for the boiling water. Spread this paste all over the top
  and ends of the roast and stand the roast on its ribs on a rack in
  a shallow roasting pan. Let marinate at room temperature for one
  hour. Preheat oven to 425
  
  Place the pan in the oven and pour boiling water to a depth of one
  inch under the meat (not touching it). Roast for 15 minutes, then
  cover the pan loosely with heavy foil and reduce oven temperature
  to 325 F. Add more boiling water if it evaporates. Do not baste.
  Instead, spray with plain vegetable oil if the roast seems to be
  getting too dry. However, it should be a gorgeous, delicious brown
  when done, after about 1 1/2 hours. When an instant-read meat
  thermometer registers 165 F., remove the foil and allow the crust
  to crisp up. This cut, like a rack of lamb, provides no gravy
  since the juices are kept in the meat. Let the roast rest in a
  warm place for 10 minutes before carving into chops. Serve on warm
  plates.
  
  Source: Outdoor Life, January 1997 By Miriam Ungerer
  
  From: John Freeman
 
MMMMM

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)