l not -l wrote:
> On 8-Oct-2018, wrote:
>
>> On Sunday, October 7, 2018 at 2:36:37 PM UTC-10, Sheldon wrote:
>>>
>>> Which cut of pork are you refering to... I roast bone on center cut
>>> pork loin all the time, I've never heard about drying nor have I ever
>>> and it turns out perfect every time. At holiday time I roast fresh
>>> ham, again I've never heard of drying and turns out perfectly
>>> succulant every time. WTF would anyone want to dry fresh meat... it
>>> dries as it roasts... sometimes to keep roasts moist I tent with foil.
>>> Some pork cuts are naturally lean like boneless loin, then it helps to
>>> tie on a fat cap or add lardons. Rubbing with a coat of olive oil
>>> adds moisture too. Also roast at a lower heat, like 340ºF rather than
>>> 375ºF. Another trick with pork is to roast it while half frozen...
>>> learned that and other tricks from a huge bosomed Puerto Rican woman.
>>> Dolores Sanchez had boobs to die for but unfortunately she was too
>>> into born again.
>>
>> You should try reading the posts before declaring an opinion. Otherwise,
>> everything you say is for nought, maybe even less than nought.
> Past experience suggests that, whether he read the original post or whole
> thread, his reply is likely to be equally useless.
>

But he told us about good ole Delores ... again.