[Sca-cooks] Raiders feast pig

[Halima al-Shafi'i of Raven's Cove]

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>Good planning!  I looked over your menu and it looked good to me.  What
>cut(s) of pork did you use for the roast pig?  Did you, or someone, make
>your own candied ginger?  It takes forever to get translucent doesnt' it!
>Olwen the Odd
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We planned on roasting the pig whole, as usual, since we formally
present the whole pig with apple in mouth to the sound of bagpipes,
carried in with all due ceremony <wink>.  However, the cooker we rented
was short of propane, and unbeknownst to us, quickly ran out.  So, while
a few stout souls ran into the nearest town to purchase propane tanks, a
few other "filleted" the pig and we cooked in pieces.  We thought we
were going to have to pre-empt the ovens inside, but luckily did not.
 We then carved the rough cuts into serving sized chunks/pieces and
placed them on the platters with the stuffed roasted onions and bowls of
mashed turnips.  I did a red wine and rosemary sauce on the side.
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