tag:blogger.com,1999:blog-8383248361968467665.post6639690397590764147..comments2023-10-15T11:29:53.703+01:00Comments on hüdwnkd :: digital sehnsucht: Links For This HourJ.Blackhttp://www.blogger.com/profile/15697725448199241251noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8383248361968467665.post-81207145159463568472007-06-30T20:00:00.000+01:002007-06-30T20:00:00.000+01:00Frank, our Aunt Hentic would be proud.I'm what you...Frank, our Aunt Hentic would be proud.<BR/><BR/>I'm what you'd call a whateverist. I will eat whatever is given to me, but typically I do not buy meat products (or bread for that matter...) because , eh, I can't afford the nice local organic butcher.<BR/><BR/>But next time I have a free dressed pig, I will remember this -- and I will use it wisely.J.Blackhttps://www.blogger.com/profile/15697725448199241251noreply@blogger.comtag:blogger.com,1999:blog-8383248361968467665.post-10613359410378953452007-06-30T18:46:00.000+01:002007-06-30T18:46:00.000+01:00I remember a visit to the county fair when Ben and...I remember a visit to the county fair when Ben and Matt were somewhere around 12 - 14. The pampered piggies were lying about on their straw, all clean and intelligent looking -- we would have taken one home for a pet. Ben went vegetarian for quite a while following that outing. <BR/><BR/>All of which is offered in the context of disremembrance regarding your own eating preferences and the need to share a wonderful recipe left some time ago in he comments on my blog. If you can't use it, then perhaps you can pass it on to some meat eaters:<BR/><BR/>Pork should always be well done. This is easy to do with the fast-cooking well-lubricated flesh of a young porker. At moderate temperature, 350B:F, an 200-pound pig, stuffed, will be done in forty hours. It will feed up to 150 people. Handling it in the kitchen will take ten pairs of hands.<BR/><BR/>You will need:<BR/>A dressed pig (The pig should have clean ears and be free of hair. Rinse with cold water and pat dry.)<BR/>Bread, 20 pounds sliced<BR/>Yellow onions, 10 pound<BR/>Butter, 60 tbsp<BR/>Dried sage, 30 tsp crumbled<BR/>Eggs, 25<BR/>Cider, 10 cup<BR/>Parsley, 6 cups chopped fresh<BR/>Ground nutmeg and mace<BR/>White flour, 20 tbsp<BR/>Cranberries, 10 cup whole<BR/>Large red apple<BR/>Garnish: parsley, cress, celery leaves, or evergreen boughs<BR/><BR/>At serving time remove pig to large platter or board. Tie on a cranberry necklace and place cranberries in eye sockets. Prop mouth open with a shiny red apple. Garnish platter with greens.fpaynterhttps://www.blogger.com/profile/02859856040281795524noreply@blogger.com