Food for thought

On 10-10-22 22:32 , Savageduck wrote:

You left out the other essential ingredient, Lipitor!

I had to look that up. Pork is very lean meat, leaner than red meat
actually, if you avoid eating the obvious fat.

OTOH, the drippings were then incorporated into the sauce...

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On 10-10-23 9:17 , peter wrote:


You have just proved that Sir Conference is proportional not only to Pi

We're not much on desserts. Our habit is usually to finish a meal with
a light salad, though for the pork above we had rapini blanched then
sautéed in butter, olive oil and garlic.

Not many vampires around these days.

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gmail originated posts filtered due to spam.

On 2010-10-23 07:15:16 -0700, Alan Browne
said:

On 10-10-22 22:27 , Robert Coe wrote:
On Fri, 22 Oct 2010 14:48:37 -0400, Alan Browne
wrote:
:
: http://gallery.photo.net/photo/11833111-lg.jpg
:
: a900, Minolta 100 f/2.8 macro, ISO 160, 1.6", f/13 under fluorescent
: lights, tripod).
:
: Slight exposure reduction in raw import to tame the highlights and
: increase in "black" setting.
:
: [Cooking& serving instructions omitted]

Is that gonna be your "90-day favorite" pic for the Shoot-In? :^)

I doubt it - even if I submit anything it will likely be from a short
"vacation" we took in the middle of the never ending renovations (which
slightly predates the 90 day window, I think). Have not shot much
these last few months with that and minor surgery and an injured tendon
in the right arm (picking up anything is excruciating).

Also I've lost my home studio - it just up and left one weekend and a
thing called a "living room" has been squatting there since. (And is
next for modifications before painting...)

There are disturbing things happening in the Browne household this
halloween season. It seems another life-form has intruded and is taking
control. ;-)


--
Regards,

Savageduck

On 10-10-23 10:31 , Savageduck wrote:
On 2010-10-23 07:15:16 -0700, Alan Browne
said:

On 10-10-22 22:27 , Robert Coe wrote:
On Fri, 22 Oct 2010 14:48:37 -0400, Alan Browne
wrote:
:
: http://gallery.photo.net/photo/11833111-lg.jpg
:
: a900, Minolta 100 f/2.8 macro, ISO 160, 1.6", f/13 under fluorescent
: lights, tripod).
:
: Slight exposure reduction in raw import to tame the highlights and
: increase in "black" setting.
:
: [Cooking& serving instructions omitted]

Is that gonna be your "90-day favorite" pic for the Shoot-In? :^)

I doubt it - even if I submit anything it will likely be from a short
"vacation" we took in the middle of the never ending renovations
(which slightly predates the 90 day window, I think). Have not shot
much these last few months with that and minor surgery and an injured
tendon in the right arm (picking up anything is excruciating).

Also I've lost my home studio - it just up and left one weekend and a
thing called a "living room" has been squatting there since. (And is
next for modifications before painting...)

There are disturbing things happening in the Browne household this
halloween season. It seems another life-form has intruded and is taking
control. ;-)

It already had control. Now it's toying with me, cruelly.


--
gmail originated posts filtered due to spam.

Apparently the photo has been submitted in photo competitions all over the
world and here are the results: -

Iran last
Israel last
Saudi Arabia last
Jamaica second last
Denmark first


"Alan Browne" wrote in message
...

http://gallery.photo.net/photo/11833111-lg.jpg

a900, Minolta 100 f/2.8 macro, ISO 160, 1.6", f/13 under fluorescent
lights, tripod).

Slight exposure reduction in raw import to tame the highlights and
increase in "black" setting.

1 pork roast (about 1.5 to 2 Kg).
Lots of garlic buds, sliced and inserted into deep cuts the fat side.
Generous sprinkling of cumin and fresh ground pepper (all sides)
Hand rub with olive oil (all sides)
Oven 350F
Place on baking pan (alu foil) fat side up.
Make a dam around by bending up the alu foil (saves a lot of scrubbing
after...)
Cook with meat thermometer to taste (as shown 155F - a little on the pink
side...; 170 for well done).
Towards the end turn on broiler for a couple minutes, turn a couple
minutes more
Stand for 10 minutes

Serve with greens and mashed potatoes or rice.

Note, we use a commercial pork sauce for the potatoes (French's or
St-Hubert) with meat drippings from the roast added to the sauce...

--
gmail originated posts filtered due to spam.

On 2010-10-23 07:20:52 -0700, Alan Browne
said:

On 10-10-23 9:17 , peter wrote:


You have just proved that Sir Conference is proportional not only to Pi


We're not much on desserts. Our habit is usually to finish a meal with
a light salad, though for the pork above we had rapini blanched then
sautéed in butter, olive oil and garlic.

Not many vampires around these days.

http://d.yimg.com/a/p/uc/20101023/la...eblm101023.gif


--
Regards,

Savageduck

On 10/23/2010 10:37 AM, Savageduck wrote:

You left out the other essential ingredient, Lipitor!


Lipitor can be replaced by good red wine!

With enough good red wine, you don't need the pork roast, or the Lipitor!

What happened to the canonical three martinis?
--
Bertrand

On 10-10-24 4:32 , Savageduck wrote:
On 2010-10-23 07:20:52 -0700, Alan Browne
said:

On 10-10-23 9:17 , peter wrote:


You have just proved that Sir Conference is proportional not only to Pi


We're not much on desserts. Our habit is usually to finish a meal with
a light salad, though for the pork above we had rapini blanched then
sautéed in butter, olive oil and garlic.

Not many vampires around these days.

http://d.yimg.com/a/p/uc/20101023/la...eblm101023.gif

?

--
gmail originated posts filtered due to spam.

On Sun, 24 Oct 2010 15:03:31 +0200, Ofnuts wrote:
: On 10/23/2010 10:37 AM, Savageduck wrote:
:
: You left out the other essential ingredient, Lipitor!
:
:
: Lipitor can be replaced by good red wine!
:
: With enough good red wine, you don't need the pork roast, or the Lipitor!
:
: What happened to the canonical three martinis?

What happened is that some of us have reached an age where three martinis at
one sitting would put us in bed for a week.

The nikonical three martinis may be somewhat weaker, however.

Bob

On 2010-10-27 23:21:12 -0700, John A. said:

On Wed, 27 Oct 2010 22:16:59 -0400, Robert Coe wrote:

On Sun, 24 Oct 2010 15:03:31 +0200, Ofnuts wrote:
: On 10/23/2010 10:37 AM, Savageduck wrote:
:
: You left out the other essential ingredient, Lipitor!
:
:
: Lipitor can be replaced by good red wine!
:
: With enough good red wine, you don't need the pork roast, or the Lipitor!
:
: What happened to the canonical three martinis?

What happened is that some of us have reached an age where three martinis at
one sitting would put us in bed for a week.

Getting old turns you into a slut?

Aah! That you were Joan, and not John.
Then you might find out just how slutty old farts can be. '-)

--
Regards,

Savageduck