Text 5934, 81 rader
Skriven 2008-04-24 00:01:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Eleanor Creighton
Ärende: Education
=================
 -=> On 04-23-08  14:37,  Burton Ford <=-
 -=> spoke to Eleanor Creighton about Bird, Hand 186 71009 <=-

 ec-> It has been crazy the last couple of weeks.  Dinner at the 
 ec-> desk while doing homework is a norm at the moment
 ec-> I am more cognizant of having dinner at the table when my stepson is
 BF> home
 ec-> so I can set a proper example

 BF> I have said this in here several times before, but I'll say it 
 BF> again to you... I have nothing but admiration and awe for folks
 BF> who can do serious education after the normal school years.

  I agree with Burt -- I once had dreams (nightmares?) about being back
  in school and not having a clue as to what the classes were about.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chinese-Style Barbecued Pork
 Categories: Barbecue, Pork, Alcohol, Sauce
      Yield: 6 servings
 
    1/4 c  Sweet Sherry
    1/3 c  Soy Sauce
      1 tb Sugar
      1 tb Grated Fresh Ginger Root
      1    Clove Garlic, Minced
      1    Boneless Pork Rib End Roast,
           -About 2 1/2 Pounds
    1/3 c  Catsup
      1 tb Dry Mustard
      2    To 3  Tsp
           -Water
 
  I was a young woman in Miami when I first had what my date called
  Chinese roast pork with hot and heavenly sauce.  This is my
  adaptation, after I learned that the restauranteur's "hot and
  heavenly" is American catsup and mustard.
  
  Combine the sherry, soy sauce, sugar, ginger and garlic, blending
  well.  Place the pork roast in a dish or plastic bag, add the sauce,
  and brush over the meat or close the bag tightly and turn to coat
  the meat with the sauce.  Marinate at room temperature 2 to 3 hours
  or in the refrigerator overnight.
  
  This cut of pork is best cooked on a grill with a cover or on a
  spit.  If you do not have a spit or grill with a cover, shape a
  loose tent of foil over the meat to hold in the heat and help
  prevent flare-ups while cooking.
  
  Remove the meat from the marinade, reserving the marinade, and place
  on a grill 6 to 8 inches above a drip pan surrounded by hot coals or
  with the coals pushed to the back of the grill.  Brush the meat with
  the sauce and grill 1 hour, basting and turning as needed to cook
  evenly and prevent flare-ups.  Test with a meat thermometer.  When
  the internal temperature reaches 160 degrees F. the meat is
  thoroughly cooked but still tender and juicy.  A thick roast might
  require 30 minutes longer.
  
  Just before the meat is done, mix the catsup into the remaining
  marinade and brush over the meat.  Turn and glaze the meat over the
  drip pan.  Remove the meat to a serving plater, cover loosely with
  foil and let stand 30 minutes.  About 10 minutes before serving, mix
  the dry mustard to a smooth thin paste with the water.  Slice the
  pork roast thinly and serve the catsup sauce and mustard sauce
  separately, or swirl the mustard into the catsup sauce.
  
  From Barbecued Ribs And Other Great Feeds by Jeanne Voltz
  
  From: Sharon Stevens                  Date: 14 Feb 94
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 00:03:34, 24 Apr 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)