Text 6720, 98 rader
Skriven 2006-10-19 05:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Thang 437
=================
 DS> Well, I remembered it just the way you did.  That must explain
 DS> why I could only find the same Googole In One.  And I didn't
 DS> remember the author at all.

I remembered the short short nature of it and then went to the
book in question (I have a copy from decades ago), and it was
actually a drop kick from there. It's interesting that the
way we remember it produced the unique entry, but the correct
citation yields nothing. Maybe we're better writers than Martin
Gardner.

 DS> Even more annoying:  Google only the word "thang" and you will find
 DS> the majority of the hits are for the word "thing" - which Google
 DS> substitutes automatically and without comment.  That says something
 DS> about mistyping, illiteracy, or simple dumbassedness, but I'm not
 DS> thinking clearly enough right now to figure out exactly what.

Well, it does say that they're counting on a large portion
of the user base to be illiterate. Sometimes I will spend
an afternoon and see what other domain names they bought -
I am pretty sure of gogle and/or googel; googol.com belongs
to a fake math dictionary that I am sure planted spyware on
my computer before I figured it out.

Aura's roast pork
cat: main, text, Dominican
servings: 15

10 lb pork
2 md onions
1 hd garlic
4 Tb oregano
1/4 c lemon juice or vinegar
2 Tb oil
1 ts pepper

Preheat your oven to 500 degrees.

Prepare the meat as follows. With a very sharp knife, cut
under the skin, separating the fat from the flesh, it's okay
to leave a bit of the fat on the skin, but do not cut the
skin from the meat completely.  I usually just let it hang
at the shank.

With the point of knife, make cuts about one to two inches
long, and as deep as possible.  Do not pierce.  make one of
these ever four to five inches, also, pierce the skin.

In a blender, mix the seasoning, don't be afraid, you can
set it to liquify.  Pour mixture into a bowl.

With a teaspoon (I use a long handled, mixing one) spoon
mixture into the slits made on the meat, until you have
placed some in all of it, take the remaining mixture and
rub it over top.  cover with the skin.

Place in a baking pan, covered with aluminum foil
(helps with clean-up) and cover the meat with one large
piece of foil, wrap around the edges. I usually bake this
s-l-o-w-l-y. This means, I lower the oven temperature
to 250, about 11:00 p.m., if I have to take somewhere
early in the morning, or about 8:00 a.m., if for dinner,
and cook for about six hours.  No need to get up and
check on it.  Trust me.

About five hours into the cooking, I remove the foil,
and raise the temperature to 350.  Cook for another
hour or so. If you want the skin to be nice and crispy,
you can take your chances, and if it has not crisped
stick it under the broiler, or in a very hot oven, I
put it in a glass dish, covered with paper towels and
microwave it for 2 minutes, take out, replace the
towels and do it for another minute or so, the skin
will puff and crisp.

One more thing, you know the liquid that remains at
the bottom of the pan?  Well, I like to (very carefully)
remove it from the pan when I remove the foil, I place
it in a metal container (stainless) and then put it in
the freezer.  The fat solidifies, and I remove it.  The
gel, I reduce on top of the stove and either put it in
a bowl at the table, or if I have sliced the meat before
serving, pour it over.

Of course, you can take the mix and do this to your piggy.
if you are going to cook on a pit, or stick it, just
follow your directions.

You may have noticed, that I did not put salt.  That is a
personal decision, I feel that it's not needed, and that
it toughens the meat, you can put it in then, or just at
a bit to the sauce.

In any case, buen apetito.

Posted to RIME by Aura Almanzar 10-31-96
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