SC - cooking in a pit or on a spit
SigridPW@aol.com
SigridPW at aol.com
Mon Mar 8 08:04:17 PST 1999
In a message dated 3/7/99 10:07:16 PM Pacific Standard Time, stefan at texas.net
writes:
<< Lady Giulia Madelena Sarducci described cooking a whole pig and said:
> Depending on size, you can figure about 1/2 hour to 45 minutes per
> pound this way... my 120 pounders took about 6 to 7 hours. The bigger ones
a
> bit longer.
Huh? If it takes 1/2 hour to 45 minutes per pound, wouldn't it take at
least 60 hours instead of 6 or 7? Perhaps you mean 1/2 minute to 45 seconds
per pound?
I suspect the latter, but before I file this in the Florilegium, I'd like
to make sure.
>>
You are, of course, absolutely right.... that's what I get for typing when
tired!! :o)
Lady Giuglia
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