I'll be making half a pork loin roast and some cha shua (Chinese BBQ)
marinade to do the other half of the loin. Will be baking an acorn
squash to go with the pork. Only have store-bought potato salad, but
have some good white Burgundy to top it all off. Hope you'll join me
online for some mealtime manglement and mucho Moelleux merriment.

nb

On Sat, 06 Nov 2010 22:05:10 GMT, notbob wrote:

> I'll be making half a pork loin roast and some cha shua (Chinese BBQ)
> marinade to do the other half of the loin. Will be baking an acorn
> squash to go with the pork. Only have store-bought potato salad, but
> have some good white Burgundy to top it all off. Hope you'll join me
> online for some mealtime manglement and mucho Moelleux merriment.
>
> nb

Are you ***, Bob?

Not that there's anything wrong with that. I just thought maybe
we'd all be more comfortable if you'd just say so.

-sw

On 2010-11-07, Sqwertz > wrote:

>> I'll be making half a pork loin roast and some cha shua (Chinese BBQ)
>> marinade to do the other half of the loin. Will be baking an acorn
>> squash to go with the pork. Only have store-bought potato salad, but
>> have some good white Burgundy to top it all off. Hope you'll join me
>> online for some mealtime manglement and mucho Moelleux merriment.
>>
>> nb
>
> Are you ***, Bob?
>
> Not that there's anything wrong with that. I just thought maybe
> we'd all be more comfortable if you'd just say so.


Are you stupid, Steve?

nb

On Sun, 07 Nov 2010 12:31:21 GMT, notbob wrote:

> On 2010-11-07, Sqwertz > wrote:

>> Are you ***, Bob?
>>
>> Not that there's anything wrong with that. I just thought maybe
>> we'd all be more comfortable if you'd just say so.
>
> Are you stupid, Steve?

Nope. I'm part of the 100+ crowd.

You?

-sw

On 2010-11-07, Sqwertz > wrote:

> Nope. I'm part of the 100+ crowd.
>
> You?

I guess I'm stupid. I have no idea what the "100+ crowd" is. I'm
still wondering about your first question. I've never been asked that
question before, at least not by anyone who wasn't obviously trying to
be cute or funny or jes casting childish insults. I, myself, have
asked that question. I asked Wayne Boatright. He answered truthfully
and I replied in kind. So, I'll do the same. No, Steve, I'm not ***.



nb

On Sun, 07 Nov 2010 14:27:09 GMT, notbob wrote:

> On 2010-11-07, Sqwertz > wrote:
>
>> Nope. I'm part of the 100+ crowd.
>>
>> You?
>
> I guess I'm stupid. I have no idea what the "100+ crowd" is.

It's not quite Mensa, but it's good enough.

> No, Steve, I'm not ***.

Me either.

Small world, eh?

-sw

On Sun, 07 Nov 2010 14:27:09 GMT, notbob > wrote:

> On 2010-11-07, Sqwertz > wrote:
>
> > Nope. I'm part of the 100+ crowd.
> >
> > You?
>
> I guess I'm stupid. I have no idea what the "100+ crowd" is. I'm
> still wondering about your first question. I've never been asked that
> question before, at least not by anyone who wasn't obviously trying to
> be cute or funny or jes casting childish insults. I, myself, have
> asked that question. I asked Wayne Boatright. He answered truthfully
> and I replied in kind. So, I'll do the same. No, Steve, I'm not ***.
>
How did that roast turn out?

--

Never trust a dog to watch your food.

On 2010-11-07, sf > wrote:

> How did that roast turn out?

Freakin' excellent!!

Had a great dinner last night and jes now cut a 1/2" slice and warmed it
up and slapped it between 2 slices of 12 grain bread w/ mayo and extra hot
horseradish. Where has this dish been all my life!?

I only used half of the largish roast and put the other half into
marinade for cha shua (chinese bbq pork). I will be roasting that
tonight for banh mi sandwiches.

nb

On Sun, 07 Nov 2010 17:34:20 GMT, notbob > wrote:

> I only used half of the largish roast

How big was it? Sounds huge!

> and put the other half into
> marinade for cha shua (chinese bbq pork). I will be roasting that
> tonight for banh mi sandwiches.

Did you make the rolls already??? I know you have the baguette pan.
I'm in chat right now.

--

Never trust a dog to watch your food.

On Sun, 07 Nov 2010 17:34:20 GMT, notbob wrote:

> I only used half of the largish roast and put the other half into
> marinade for cha shua (chinese bbq pork).

You mean Char sui? Also spelled cha siu, chashao, and char siew,
but never cha shua unless you're making it out of a small dog.

-sw

On Sun, 07 Nov 2010 20:06:21 GMT, notbob wrote:

> On 2010-11-07, Sqwertz > wrote:
>
>> You mean Char sui? Also spelled cha siu, chashao, and char siew,
>> but never cha shua unless you're making it out of a small dog.
>
> heh heh....
>
> It's not like my spellchecker has a handle on this. I certainly am
> confused:
>
> http://en.wikibooks.org/wiki/Cookbook:Cha_Shao

I have never seen it spelled that way. I listed the spellings used
99.99894156% of the time.

-sw