Haven't ever done it before, but pork shoulder roasts were sixty-nine
cents a pound today, so I got a nice one and just did what my mom
always does -- load it up with garlic powder, salt, and pepper, and
baked it at 325 for 2.5 hours or so (I put it on top of some halved
red potatoes and some shallots. They ended up yummy, too. It was
perfect and tender, and I got big points with Guy.

Oh, and Damsel -- I made the shrimp rangoon, and Guy couldn't stop
talking about it. I think he liked it even more than the slab o'
pork, and that's saying a lot. Do you have trouble with them leaking
while they fry? How do you keep that from happening? Anyway, they
were great. I made half a recipe, and we ate half of that and left the
rest in the freezer for his partner. Yum.

serene

On Thu, 4 May 2006 00:29:23 -0500, Steve Wertz
> wrote:

>On Wed, 03 May 2006 21:33:04 -0700, Serene wrote:
>
>> Oh, and Damsel -- I made the shrimp rangoon, and Guy couldn't stop
>> talking about it. I think he liked it even more than the slab o'
>> pork, and that's saying a lot. Do you have trouble with them leaking
>> while they fry? How do you keep that from happening?
>
>I'm not Damsel [Or am I? looks at chest], but I find if you fry
>them at a lower temperature, it gives the filling time to expand
>slower and allows a small vent to open up and expel the hot
>gasses in the filling. The oil won't get in since hot air is
>always coming out the small "vent".

Thanks! I'll try that. Usually, when I deep-fry, it seems things get
soggy rather than crispy at lower heats, but it's worth a shot.

serene, who only deep-fries outside, or at other people's houses
anyway