[Sca-cooks] Raiders feast pig
Olwen the Odd
olwentheodd at hotmail.com
Wed Mar 26 19:55:31 PST 2003
> >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
> >
>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.
>--
Ah! We have done some whole pigs. Master Chirhart has a pig-cooker which
is a 500 gallon(?) household oil tank. We use the hardwood charcoal bought
from the roofing supply house to burn in it. I think the last whole pig we
did was for the Atlantian King at Pennsic 30, see here,
http://groups.msn.com/OlwensOddities/pennsicxxx.msnw?action=ShowPhoto&PhotoID=27
It had a marzipan apple in it's mouth...
Olwen
Say, what is your recipe for the red wine and rosemary sauce?
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