On Jan 1, 12:47*pm, John Kuthe > wrote:
> On Jan 1, 11:25*am, sf > wrote:
> ...> He's a case in point about why to upgrade Agent so you can have a kill
> > file.
>
> ...
>
> I don't do killfiles. I can ignore posters if and when *I* choose. I
> don't need a machine to do it for me.
>
> Thanks though.
>
> John Kuthe...

Kind of like people avoid you in real life.

On Sun, 1 Jan 2012 09:47:47 -0800 (PST), John Kuthe
> wrote:

> On Jan 1, 11:25*am, sf > wrote:
> ...
> > He's a case in point about why to upgrade Agent so you can have a kill
> > file.
> ...
>
> I don't do killfiles. I can ignore posters if and when *I* choose. I
> don't need a machine to do it for me.
>
> Thanks though.
>
The problem for the rest of us is you *don't* ignore them.

--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

True dat. I love the thing and feel the shoulder you can produce is unreal.

Can only make one, though. Does great with ribs, too, but you got room for two racks. That comes to four people served in my house.
I wood grill with a barrel cooker. takes some time to get the embers you need; but that little extra flvor is worth it, IMO.

Still, no shame in the crock pot. I usually just go kraut with pork and it's great. Never tried a shoulder in it.

Sounds like it turned out well. I just can't do liquid smoke; has adverse effects on my digestive track. Hope your crew loved the pork.

On Sun, 1 Jan 2012 09:47:47 -0800 (PST), John Kuthe
> wrote:

>On Jan 1, 11:25*am, sf > wrote:
>...
>> He's a case in point about why to upgrade Agent so you can have a kill
>> file.
>...
>
>I don't do killfiles. I can ignore posters if and when *I* choose. I
>don't need a machine to do it for me.
>
>Thanks though.
>
>John Kuthe...

The killfile capability wasn't even a consideration for why I decided
to use Agent, I wanted something that works when I want to do
Newsgroups. It's the height of ignorance to subscribe to an
unmoderated Newsgroup and then moderate it. duh

On Dec 30 2011, 11:49*am, (Steve Pope) wrote:
> Roy > wrote:
> >On Friday, December 30, 2011 11:43:21 AM UTC-7, dsi1 wrote:
> >> Roast pork with gravy and rice is a staple in Hawaii. The best roast
> >> pork I ever had was at a lunch wagon where I used to work. I cornered
> >> the cook several times and asked him for his method. Then I cornered him
> >> again when it didn't turn out like his. I've tried for over a decade to
> >> copy his dish but nowdays I just put the pork in a pot a stick it in the
> >> oven for 5 or more hours at low temperature. Cooking it on a bed of
> >> onions is a swell idea.
> >Some cooks will not give out their secrets for some inexplicable
> >reason. Even torture wouldn't work I'm sure. Nasty beggars.
>
> Perhaps the lunch wagon guy was using MSG?
>
> Steve

I don't think that he was. I use MSG but not in a pulled pork type
roast. I don't know why. My guess is that the stuff get synthesized
during cooking so none is needed. I recently scorched some rice that
was in a chicken based stock and that had a heavy MSG flavor so
sometimes the taste is naturally produced during cooking.

On Dec 30 2011, 8:54Â*am, ImStillMags > wrote:
> On Dec 30, 10:23Â*am, ItsJoanNotJoann >
> wrote:
>
> > On Dec 30, 11:58Â*am, ImStillMags > wrote:
>
> > > Put down a fat layer of onion on the bottom of the pot. Â* Rubbed the
> > > pork with pepper and garlic and put it on the onions. Â* Added about 2
> > > T of liquid smoke drizzled over the roast. Â* I'm going to leave it on
> > > high for about 2 hours and then turn it down to low for another 8
> > > hours.
>
> > > Pulled pork coming tonight !
>
> > It will be tender and delicious but I'm assuming you don't have a
> > kettle grill such as a Weber? Â*Or is the weather too nasty where you
> > are to be outside smoking a pork butt?
>
> yeah....way to nasty right now to bother firing up a bbq.... Â* the
> liquid smoke....just a bit....will give the same effect

Liquid smoke is an interesting product. My guess is that it's made in
a contraption that looks a lot like a moonshine still except that
instead of mash in the tub, it's wood chips.

Adding some liquid smoke to canned tuna and mayo makes a great spread
for crackers. I call it "smoked ahi spread" which sounds a lot better
than tuna salad. œŒðŸ‘�ðŸ�´