On 12/30/2011 11:44 AM, Roy wrote:
> On Friday, December 30, 2011 11:43:21 AM UTC-7, dsi1 wrote:
>> On 12/30/2011 7:58 AM, ImStillMags wrote:
>>> Put down a fat layer of onion on the bottom of the pot. Rubbed the
>>> pork with pepper and garlic and put it on the onions. Added about 2
>>> T of liquid smoke drizzled over the roast. I'm going to leave it on
>>> high for about 2 hours and then turn it down to low for another 8
>>> hours.
>>>
>>> Pulled pork coming tonight !
>>>
>>
>> Roast pork with gravy and rice is a staple in Hawaii. The best roast
>> pork I ever had was at a lunch wagon where I used to work. I cornered
>> the cook several times and asked him for his method. Then I cornered him
>> again when it didn't turn out like his. I've tried for over a decade to
>> copy his dish but nowdays I just put the pork in a pot a stick it in the
>> oven for 5 or more hours at low temperature. Cooking it on a bed of
>> onions is a swell idea.
>
> Some cooks will not give out their secrets for some inexplicable
> reason. Even torture wouldn't work I'm sure. Nasty beggars.

I did have the feeling that he was giving me a recipe for red herrings
or maybe he was sandbagging me. That's the breaks - there's nothing that
can be done about that.

OTOH, my guess is that the lunch wagon was a front for a bookie
operation cause I'd see runners taking off every once in a while and it
was pretty strange to see a lunch wagon with a telephone line wired into
the place. I should have used that info to blackmail the cook into
spilling the beans. OTOH, I might have been the one that ended up in an
oven. :-)