On Mon, 01 Jun 2009 18:10:49 -0500, Chemiker
> wrote:

>On Mon, 1 Jun 2009 23:53:56 +0200, (Victor Sack)
>wrote:
>
>>Chemiker > wrote:
>>
>>> (Victor Sack) wrote:
>>>
>
>Alex

The roast pics are posted on alt.binaries.food.

SWMBO also picked up a value pack of
bone-in country-style pork ribs (Shoulder)
and essayed the art of making pork adobo
in the style she remembered from (smrf!)
the 1950's in the SW of the US.

She worked at it, and the atmosphere was
*not* suitable to those easily offended.
I mean, some of the language!

Part of it was mine... she exhausted my whole
stash of guajillo peppers!

Long story shortened: it worked. She pronounced
it wonderful and historically accurate. No pic.
It was u.g.l.y! I made a spanish rice with
saffron and sun-dried tomatoes as a side.
Mine was, um... ok. Lots of beer.

Next: beef ribs, and I have a 5 pound chuck
to make ragu with. Maybe Bolognese. we'll
see. And yes, I have still to make the pound cake.

Alex