On Sunday, October 7, 2018 at 7:36:37 PM UTC-5, Sheldon wrote:
> On Mon, 8 Oct 2018 10:16:45 +1100, FMurtz > wrote:
>
> >jmcquown wrote:
> >> On 10/5/2018 12:08 PM, wrote:
> >>> On Friday, October 5, 2018 at 9:46:32 AM UTC-5, Wayne Boatwright wrote:
> >>>>
> >>>> On Fri 05 Oct 2018 02:02:08a, FMurtz told us...
> >>>>
> >>>>> What about removing fat from pork roast and giving a burst in
> >>>>> microwave to remove moisture then replacing on roast before slow
> >>>>> cooking?
> >>>>>
> >>>>
> >>>> Why would you do that?
> >>>>
> >>>>
> >>> I don't understand the question about "remove moisture."Â* Doesn't make
> >>> sense to me.
> >>>
> >> No one would want to remove moisture from a pork roast.Â* The most common
> >> complaint about modern day pork is it has been bred to be too lean.
> >>
> >> Jill
> >Only the rind, not the meat. Read up on crackling they all say to dry
> >the skin.
>
> 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.

It is sickening the way you characterize a woman by her ample boobs! :-(

Of course rubbing the huge breasted Puerto Rican woman's breasts with that olive oil would be hmmmmmmm.... Saucy! As she called for Jesus! :-)

John Kuthe...