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Old 05-03-2013, 01:41 PM   #10651
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Originally Posted by simonbaker View Post
You take it easy Addie! I'll bet it felt pretty good to get out there & kick up your heels anyway, just shows how much fun you are!

I've been going thru numerous recipies on-line for different vegetarian options, different vinaigerette's, summer salad & sandwich options. Hope to give things a new look when I get back to work, for specials, over lunch. It's giving me a new interest in food & menu planning again.
Sounds like you are doing okay. I bet your customers will appreciate your efforts along with DH. How is the weight doing? Are you sort of sticking to the diet? Ever mindful of what you are eating and how much?
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Old 05-03-2013, 03:23 PM   #10652
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Waiting for the pork shoulder to finish. Less than and hour and a half to go. It smells sooooo good! My tummy is growling.
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Old 05-03-2013, 03:30 PM   #10653
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Waiting for the pork shoulder to finish. Less than and hour and a half to go. It smells sooooo good! My tummy is growling.
Whoa!
Have one in the freezer that I don't know what to do with. Pork isn't my strong point.
Do you have a recipe around here that I could look up?
Hope so, as I do hate to be teased.
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Old 05-03-2013, 03:38 PM   #10654
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Sure, Munky. It couldn't be simpler.

Set the defrosted, room temperature roast fat side up, in a (covered) pot. It doesn't need to be on a rack, and you can use a roasting pan covered with foil.

Pour a beer over it, cover and cook at 350 for 45 minutes a pound.

Don't open the oven or lid/cover while cooking.

When the time's up, check the internal temperature. It should be over 180. Remove the roast to cool and add a cup of water to the drippings to deglaze the pan/pot.

The drippings are incredibly delicious and the meat is super tender. The gravy you make with the drippings are to die for.
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Old 05-03-2013, 03:55 PM   #10655
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Sure, Munky. It couldn't be simpler.

Set the defrosted, room temperature roast fat side up, in a (covered) pot. It doesn't need to be on a rack, and you can use a roasting pan covered with foil.

Pour a beer over it, cover and cook at 350 for 45 minutes a pound.

Don't open the oven or lid/cover while cooking.

When the time's up, check the internal temperature. It should be over 180. Remove the roast to cool and add a cup of water to the drippings to deglaze the pan/pot.

The drippings are incredibly delicious and the meat is super tender. The gravy you make with the drippings are to die for.
LOL!!! It sounds tempting. VERY tempting...

Is this a kid friendly recipe when it's done?
I don't drink..The neighbors might talk if I walk across the street bumming a beer off my neighbor. He might think I'm crazy.. Late for the bus on that one. Can you imagine that? Oh, the scandal! 20 years and we never knew.

What goes with it..Coleslaw comes to mind. It has to be Andy's or I won't touch it.

Thankies.
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Old 05-03-2013, 03:59 PM   #10656
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I just realized, Munky, that you might have wanted to know what to do with the cooked meat:

What I do is slice off the "face" (the part not covered in skin/fat), and make some gravy with the drippings. I then cook the slices in the gravy for a nice main dish.

The rest, I separate the meat into hunks for the freezer which I use up in various dishes such as shredded pork BBQ, cut into small dice for fried rice (marinated in pineapple, ginger and soy), stew, etc.

If you don't care to use beer, water works fine. I don't add salt, but often use thyme. It makes a great gravy when braised this way.

I don't braise in apple juice any more because it ruins the drippings for gravy IMO.
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Old 05-03-2013, 05:25 PM   #10657
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Glenn's in the shower and I'm getting ready to get gussied up to attend the annual area theatre awards (their answer to the Oscars) tonight. There's always a nice catered reception prior to the actual event. The reception is held on the huge sheltered deck adjacent to the theatre. Linen-draped tables, fresh flowers, etc. It's always a fine time. My brother has been nominated in three categories and is coming up from Nashville to, I hope, receive his awards. Whatever the case, we'll have a lovely evening. Never hurts to get "cultured up" every once in a while.
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Old 05-03-2013, 05:31 PM   #10658
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Glenn's in the shower and I'm getting ready to get gussied up to attend the annual area theatre awards (their answer to the Oscars) tonight. There's always a nice catered reception prior to the actual event. The reception is held on the huge sheltered deck adjacent to the theatre. Linen-draped tables, fresh flowers, etc. It's always a fine time. My brother has been nominated in three categories and is coming up from Nashville to, I hope, receive his awards. Whatever the case, we'll have a lovely evening. Never hurts to get "cultured up" every once in a while.
That sounds nice Katie, have a great time

Good luck to your brother
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Old 05-03-2013, 05:33 PM   #10659
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A couple of my neighbor's certainly have some pyro in them.
Here's one pic I have handy. This lady makes ne nervous, so I always snap a pic when I see a fire like this. I find it amazing she hasn't caught the whole area on fire.
I agree with what everyone has said...and I think she may have issues for sure
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Old 05-03-2013, 05:34 PM   #10660
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It is a lovely Saturday morning here, the weather is lovely, so we will head out for a walk soon!

Mum is back from a weeks holiday in Mildura, so we are going over to her place later to see her, I have missed her!
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