On 1/3/2016 12:00 AM, Sqwertz wrote:
> You know I'm just gonna show up ther
You criminally STALK and ABUSE women, you sick little dwarfy man!

Here's what you did when you went all over the Usenet impersonating the
well-liked regular named "sf" and posting all her personal data on the
net against her will, including her:

* home address
* age
* cell phone number
* husband's name

etc.

YOU did that, you evil *******!

And then you had the hubris to actually GLOAT about in public saying:

----------------------------------------------------------------------------------
ost
>
Wed, 25 Nov 2015 21:18:00 -0600
MicroPlanet-Gravity/3.0.4



She should call the cops. I've already publicly admitted it is me so
a conviction should be a piece of cake and then forging would stop.
So what's stopping her? I think she suffers from Bovism - she just
loves the attention and drama and screw the rest of the group.

-sw

-----------------------------------------------------------------------------------


And before that you literally stalked poor Omelet, a local Auustin
favorite, right off the Usenet!

In your worst moment ever you actually begged her to KILL you:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

Then after having your nose rubbed in your filthy criminal stalking you
came back with, not an apology, nor the slightest remorse, just this:


"The facebook group is much more pleasant."


But we all know that's only because you cower over there in mortal fear
of being booted by the FB admins.

You're _so done_ here virus, I mean really ****ing done.

I'm making you a project like no other, expect a lot more of your evil
abuse and hatred to be aired for all to see here.

And we both know there's a google archive full of your hatred of women
just waiting to be hung out on the virtual clothesline to dry.

Enjoy then, you rotten, worthless misogynistic *******!

On 1/2/2016 12:32 PM, Sqwertz wrote:
> nobody was in the
> office.
>
> -sw
You criminally STALK and ABUSE women, you sick little dwarfy man!

Here's what you did when you went all over the Usenet impersonating the
well-liked regular named "sf" and posting all her personal data on the
net against her will, including her:

* home address
* age
* cell phone number
* husband's name

etc.

YOU did that, you evil *******!

And then you had the hubris to actually GLOAT about in public saying:

----------------------------------------------------------------------------------
ost
>
Wed, 25 Nov 2015 21:18:00 -0600
MicroPlanet-Gravity/3.0.4



She should call the cops. I've already publicly admitted it is me so
a conviction should be a piece of cake and then forging would stop.
So what's stopping her? I think she suffers from Bovism - she just
loves the attention and drama and screw the rest of the group.

-sw

-----------------------------------------------------------------------------------


And before that you literally stalked poor Omelet, a local Auustin
favorite, right off the Usenet!

In your worst moment ever you actually begged her to KILL you:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

Then after having your nose rubbed in your filthy criminal stalking you
came back with, not an apology, nor the slightest remorse, just this:


"The facebook group is much more pleasant."


But we all know that's only because you cower over there in mortal fear
of being booted by the FB admins.

You're _so done_ here virus, I mean really ****ing done.

I'm making you a project like no other, expect a lot more of your evil
abuse and hatred to be aired for all to see here.

And we both know there's a google archive full of your hatred of women
just waiting to be hung out on the virtual clothesline to dry.

Enjoy then, you rotten, worthless misogynistic *******!

Steve Freides wrote:
> We got our first slow cooker. My wife found a recipe we used - pork
> tenderloin, bbq sauce included in the cooking. We started with
> store-bought, marinated pork tenderloin.
>
> Overall, it came out tasty enough but much too vinegary for my taste.
> I am thinking that perhaps we should cook without bbq sauce and add
> that only after it's cooked.
>
> Comments, recipe ideas, cuts of meat - all appreciated.
>
> Thanks in advance.
>
> -S-

OK, we've used the slow cooker 3-4 times, I think twice each for beef
and pork. Now a few more observations and questions.

1. "Pork butt" - this is actually pork _shoulder_, and if we want to
try it with the bone _in_, then I need to ask for a "bone-in pork
shoulder?" I've been reading about how the bone supplies good flavor
and thought we might try this next.

2. We haven't been really thrilled with either of our pulled pork
attempts. For first one, we didn't like the BBQ sauce we put on
afterwards, and for the second one, we included a jar of what was
supposed to be a sauce specifically designed for use in cooking pork to
become pulled pork, but we didn't like that, either. The sauce was from
a company named "S & F", a line of "cooking sauces", and specifically
labelled for Pulled Pork. They were both perfectly tasty but we want
better.

We're thinking of trying a dry rub on the meat first, cooking it with
only minimal liquid, and then adding BBQ sauce only after we pull the
pork. Your suggestions for a dry rub will be appreciated.

FWIW, we've been buying this at Whole Foods:

http://bklynallergymom.com/2013/03/0...-sauce-review/

and I'm trying to get close to that. The taste, although vinegar is on
the ingredients list, is decided not vinegary, and it's on the sweet
side, which I like. Recommendation for store-bought BBQ sauce or
homemade would be great. I'm thinking that there's a ketchup-y taste
that's missing, and that there's something sweet about ketchup.

3. A question about cooking time and temp - is there a way to tell if
something is _over_ cooked? When we made the last pork butt, it was
about 4 lbs., and we cooked it for 8 hours on high. It was good, but
I'm curious - and would like not try every option as an experiment if
you all have some wisdom to share - what would it have been if we'd
cooked it on _low_ for 8 hours, or 12 hours, or on high for only 4 or 6
hours, instead?

IOW, one can pretty easily tell when something undercooked but what
indicates that you overcooked in a slow cooker?

Lots of questions, I know - thanks in advance for your replies.

-S-

On Fri, 22 Jan 2016 09:01:57 -0500, "Steve Freides" >
wrote:

>Steve Freides wrote:
>> We got our first slow cooker. My wife found a recipe we used - pork
>> tenderloin, bbq sauce included in the cooking. We started with
>> store-bought, marinated pork tenderloin.
>>
>> Overall, it came out tasty enough but much too vinegary for my taste.
>> I am thinking that perhaps we should cook without bbq sauce and add
>> that only after it's cooked.
>>
>> Comments, recipe ideas, cuts of meat - all appreciated.
>>
>> Thanks in advance.
>>
>> -S-
>
>OK, we've used the slow cooker 3-4 times, I think twice each for beef
>and pork. Now a few more observations and questions.
>
>1. "Pork butt" - this is actually pork _shoulder_, and if we want to
>try it with the bone _in_, then I need to ask for a "bone-in pork
>shoulder?" I've been reading about how the bone supplies good flavor
>and thought we might try this next.
>
>2. We haven't been really thrilled with either of our pulled pork
>attempts. For first one, we didn't like the BBQ sauce we put on
>afterwards, and for the second one, we included a jar of what was
>supposed to be a sauce specifically designed for use in cooking pork to
>become pulled pork, but we didn't like that, either. The sauce was from
>a company named "S & F", a line of "cooking sauces", and specifically
>labelled for Pulled Pork. They were both perfectly tasty but we want
>better.
>
>We're thinking of trying a dry rub on the meat first, cooking it with
>only minimal liquid, and then adding BBQ sauce only after we pull the
>pork. Your suggestions for a dry rub will be appreciated.
>
>FWIW, we've been buying this at Whole Foods:
>
>http://bklynallergymom.com/2013/03/0...-sauce-review/
>
>and I'm trying to get close to that. The taste, although vinegar is on
>the ingredients list, is decided not vinegary, and it's on the sweet
>side, which I like. Recommendation for store-bought BBQ sauce or
>homemade would be great. I'm thinking that there's a ketchup-y taste
>that's missing, and that there's something sweet about ketchup.
>
>3. A question about cooking time and temp - is there a way to tell if
>something is _over_ cooked? When we made the last pork butt, it was
>about 4 lbs., and we cooked it for 8 hours on high. It was good, but
>I'm curious - and would like not try every option as an experiment if
>you all have some wisdom to share - what would it have been if we'd
>cooked it on _low_ for 8 hours, or 12 hours, or on high for only 4 or 6
>hours, instead?
>
>IOW, one can pretty easily tell when something undercooked but what
>indicates that you overcooked in a slow cooker?
>
>Lots of questions, I know - thanks in advance for your replies.

For pork shoulder I think you'll get far better results cooking it in
a regular oven. I found a crock pot too much of a crap shoot so after
about a dozen failures I gave up on it and finally I gave it away.
When I cook a pork shoulder I follow the advice of the experts,
perfect everytime:
http://www.elboricua.com/pernil.html

On Saturday, January 2, 2016 at 9:56:21 AM UTC-6, Gary wrote:
> Sqwertz wrote:
> >
> > On Fri, 01 Jan 2016 10:51:48 -0600, cshenk wrote:
> >
> > > Gary wrote in rec.food.cooking:
> > >
> > >> I make no claim to what you do. I haven't even grilled since they
> > >> turned it illegal here many years ago.
> > >>
> > >> As far as bbq (not grilled) I do consider you the expert here. I
> > >> listen to what you say.
> > >
> > > Grilling is illegal here? Or is it in your complex? Complexes and
> > > HOAs sometimes do have rules about it. I know for the sort time we
> > > lived in an apartment when we got here, we were upstairs with a wooden
> > > porch so no grilling.
> >
> > Grilling is not allowed in apartments/balconies that are faced with
> > wood. Gary's building is brick, cement, and iron.
>
> You got the Virginia law right Steve but not my apartment complex.
> When that law went into effect, my place took it to another level.
> They just decided that no grills allowed here anymore. They even said
> that any grills seen on porches would be confiscated.
>
> "Management prohibits the use of coal, charcoal, charcoal lighter or
> propane cooking appliances."

So, BARBECUING is NOT illegal. Only using lighter fluid or lighter fluid
soaked charcoal, which only a complete slob would do anyway, is illegal.
You *could* move to a different apartment that had different rules.

--Bryan

On 1/22/2016 8:06 AM, Brooklyn1 wrote:
> I follow the advice of the experts,
**** off you mincing little New Yawk asslicker!

MisterDiddyWahDiddy wrote:
> Only using lighter fluid or lighter fluid
> soaked charcoal, which only a complete slob would do anyway, is illegal.

**** that and **** you too.

Brooklyn1 wrote:
> I found a crock pot too much of a crap shoot

So stop cooking shit!

On 1/22/2016 8:06 AM, Brooklyn1 wrote:
> I follow the advice of the experts,
> perfect everytime:

You LIE, every time, pigeon-****er.

On Friday, January 22, 2016 at 1:15:09 PM UTC-6, cibola de oro wrote:
> MisterDiddyWahDiddy wrote:
> > Only using lighter fluid or lighter fluid
> > soaked charcoal, which only a complete slob would do anyway, is illegal.
>
> **** that and **** you too.

Hit too close to home, Jared? You put naptha on your charcoal? You can bet
that Marty uses a chimney.

--Bryan

MisterDiddyWahDiddy wrote:
> On Friday, January 22, 2016 at 1:15:09 PM UTC-6, cibola de oro wrote:
>> MisterDiddyWahDiddy wrote:
>>> Only using lighter fluid or lighter fluid
>>> soaked charcoal, which only a complete slob would do anyway, is illegal.
>>
>> **** that and **** you too.
>
> Hit too close to home, Jared? You put naptha on your charcoal? You can bet
> that Marty uses a chimney.
>
> --Bryan
>

I use white gas, you immeasurable oaf!

On Fri, 22 Jan 2016 09:01:57 -0500, "Steve Freides" >
wrote:

> Steve Freides wrote:
> > We got our first slow cooker. My wife found a recipe we used - pork
> > tenderloin, bbq sauce included in the cooking. We started with
> > store-bought, marinated pork tenderloin.
> >
> > Overall, it came out tasty enough but much too vinegary for my taste.
> > I am thinking that perhaps we should cook without bbq sauce and add
> > that only after it's cooked.
> >
> > Comments, recipe ideas, cuts of meat - all appreciated.
> >
> > Thanks in advance.
> >
> > -S-
>
> OK, we've used the slow cooker 3-4 times, I think twice each for beef
> and pork. Now a few more observations and questions.
>
> 1. "Pork butt" - this is actually pork _shoulder_, and if we want to
> try it with the bone _in_, then I need to ask for a "bone-in pork
> shoulder?" I've been reading about how the bone supplies good flavor
> and thought we might try this next.
>
> 2. We haven't been really thrilled with either of our pulled pork
> attempts. For first one, we didn't like the BBQ sauce we put on
> afterwards, and for the second one, we included a jar of what was
> supposed to be a sauce specifically designed for use in cooking pork to
> become pulled pork, but we didn't like that, either. The sauce was from
> a company named "S & F", a line of "cooking sauces", and specifically
> labelled for Pulled Pork. They were both perfectly tasty but we want
> better.
>
> We're thinking of trying a dry rub on the meat first, cooking it with
> only minimal liquid, and then adding BBQ sauce only after we pull the
> pork. Your suggestions for a dry rub will be appreciated.
>
> FWIW, we've been buying this at Whole Foods:
>
> http://bklynallergymom.com/2013/03/0...-sauce-review/
>
> and I'm trying to get close to that. The taste, although vinegar is on
> the ingredients list, is decided not vinegary, and it's on the sweet
> side, which I like. Recommendation for store-bought BBQ sauce or
> homemade would be great. I'm thinking that there's a ketchup-y taste

You're on your own for a sweet tomato based sauce, I'm no help for
that, but I have posted my mustard based Carolina sauce recipe several
times. Trader Joe's Carolina sauce is close enough to mine that I
use it for all purposes except special occasions these days.

> 3. A question about cooking time and temp - is there a way to tell if
> something is _over_ cooked? When we made the last pork butt, it was
> about 4 lbs., and we cooked it for 8 hours on high. It was good, but
> I'm curious - and would like not try every option as an experiment if
> you all have some wisdom to share - what would it have been if we'd
> cooked it on _low_ for 8 hours, or 12 hours, or on high for only 4 or 6
> hours, instead?

First hour on high. Turn it to low and let it go overnight, all day,
whatever. If it's fatty and you want to separate fat from juice, do
it overnight and refrigerate meat & juice individually.
>
> IOW, one can pretty easily tell when something undercooked but what
> indicates that you overcooked in a slow cooker?
>
> Lots of questions, I know - thanks in advance for your replies.
>
Repeating: braise it with a half bottle of beer and apply the sauce
after you've pulled it. I don't want to commit to an entire
shoulder's worth of BBQ, so I do it per serving (s).





--

sf