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TJHarris

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  1. TJHarris

    Pit-roasting a Pig

    A friend and I have spit roasted a couple of whole pigs. I am not certain about the method you intend. The roasting turned into as much a social occasion as did the meal that followed. We used pigs that averaged about 250# on the hoof or about 200# dressed out. We rented a trailered roaster that had an electric motor for the spit and we burned a whole lot of lump charcoal. When you season the pig be sure to season inside the cavity as well. We started roasting at about 9:00 pm for a noon meal the next day. We tried to keep the roaster between 250 and 275 F. Be careful of grease fires. Had one or two of those. I saw your post on another thread about where near Ann Arbor to aquire the victim. I was going to respond but I couldn't find the place that I used to get my pigs in the area anymore. I believe that it was called Paula's Plucking Parlor and Slaughter House. In Dexter I think. It has been almost 15 years.
  2. Eric M's post just reminded me of another...Ham Loaf-Sorry Grandma.
  3. Doug, I tried a myriad of different shoes and found that after switching to a good clog(Dansko Professionals), that my posture improved to the point that not only did my feet stop hurting after a 16 hr. day but so did my back and knees. It has a lot to do with the way the clogs force you to stand. I will never go back to a regular work shoe. Another added bonus...I was going through a pair of top quality workshoes every 3-4 monthes. Dankos last me up to 20 monthes and they only cost about $20 dollars more. Net savings of a couple hundred dollars a year.
  4. HA! I hear that all the time , "Oh you must eat so well working here". Not! At afore mentioned restaurant, the waitstaff would call for pizzas to be delivered. The cooks would put out their platters of crap (squab elbows, fish scrapings, chicken necks) and then have the BALLS to beg for pizza from us. Mark are you in Detroit? I think I know you. Seriously, when I was younger, I worked in a fine restaurant where "family meal" was prepared daily by one of the young commis. We did all butchering in house. One stretch of about 10 days we had an excess of veal scrap. The commis faithfully ground the scrap and served veal burgers laced with unbelievable levels of cumin with a different sauce all ten days. After the 4th day we tried to hide the cumin but he always found it.
  5. I totally agree with good knives and cookware. I figured that top quality ingredients goes without saying. But what about shoes? A good pair of clogs(not the department store variety) will lengthen your career by a decade. Good for the feet, legs and back.
  6. My standard for stinky may be off center a little. Stinky: Defn- any cheese that my wife finds to be offensive when found unsuspectedly in that little foil wrapper behind the gallon of milk.
  7. Michigan---Cherries Ohio----Chef's Garden Lake Superior---Whitefish Florida----Stonecrab Colorado---Lamb South Dakota---Bison Georgia---Pecans France, Greece, Italy, Spain---Olives Korea---Kim Chee (sp) Malaysia---Durian (Yuck)
  8. Has anyone mentioned Pimento Loaf, Macaroni and Cheese in the "blue box" or Noodles or rice in a box/envelope with "sauce"? YUCK!!!!!!!!!!
  9. I would have to add as favorite Stinky Cheeses, a tie, Shropshire Blue and Humbolt Fogg.
  10. When I was young, my grandmother would make "Sloppy Joes" in the most unusual way. Not with a lick of tomatoey, spicey goodness but with canned mushroom soup. I am not certain that Grandma even sprung for a name brand soup in a can. Bleck!!!!!!
  11. Without a doubt, my top 3 table cheeses are.... Drum Roll Please... 1) Shropshire Blue 2) Humbolt Fogg 3) Keen's Farmhouse Cheddar But I still wouldn't want to live without Parm-Reg, Gruyere, and Gorganzolas.
  12. Don't give up hope! I lived in Springfield for several years and survived. First off, don't be looking for anything close to The French Laundry. What you will find is a pretty dedicated group of culinarians that work hard at their craft. You need to search out the diamonds in the rough. There was a place on the north side of Springfield called Bijan. They had very good quality and were a bit more cutting edge at the time than you would expect in the area. Also Mikayla's at Millwood Golf Club in Ozark has the freshest fish and some of the best steaks in town. Leans a little towards the Florida style of cooking. Woodfired oven and grill. Good luck!
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