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Suckling pig


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#1 omnivorette

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Posted 26 September 2004 - 10:06 PM

Boys and girls....my family has decided that we're going to do suckling pig on my sister and brother-in-law's brand new Mama Mia Weber huge motherfucker grill. This will be in mid-October.

Let the discussion begin. I'm so afraid of ruining it. It's going to be a significant dinner bash for family and some good friends visiting from Europe.
"It seems a positively Quixotic quest to defend food from being used as any kind of social signifier, as if it could avoid the fate of each other component of our everyday lives." -Wilfrid

#2 Lippy

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Posted 26 September 2004 - 10:25 PM

Where are you getting the piggy?

#3 omnivorette

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Posted 26 September 2004 - 10:34 PM

Thank god that's not my department. Although that's not necessarily a good thing. Since the activity will be in Connecticut, my brother-in-law is getting the pig.
"It seems a positively Quixotic quest to defend food from being used as any kind of social signifier, as if it could avoid the fate of each other component of our everyday lives." -Wilfrid

#4 Lippy

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Posted 26 September 2004 - 10:43 PM

Has anyone connected with the endeavor done this before?

#5 omnivorette

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Posted 26 September 2004 - 10:46 PM

Nope. :D
"It seems a positively Quixotic quest to defend food from being used as any kind of social signifier, as if it could avoid the fate of each other component of our everyday lives." -Wilfrid

#6 mitchells

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Posted 26 September 2004 - 10:49 PM

You should steer them in the direction of Flying Pig Farms in upstate NY. They have a website but I can't remember the URL.

I've also seen some nice looking pigs on Arthur Ave.

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#7 omnivorette

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Posted 26 September 2004 - 10:53 PM

Nobody's gonna travel for this - I don't where he thinks he's going to find a pig in Stamford.

I'm considering just showing up, eating, smiling, and keeping my mouth shut.
"It seems a positively Quixotic quest to defend food from being used as any kind of social signifier, as if it could avoid the fate of each other component of our everyday lives." -Wilfrid

#8 Lippy

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Posted 26 September 2004 - 11:04 PM

I read someplace that it takes a l-o-n-g time to cook. But the smells!

#9 Rail Paul

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Posted 26 September 2004 - 11:04 PM

Nobody's gonna travel for this - I don't where he thinks he's going to find a pig in Stamford.


Lots of investment bankers in Stamford, finding a pig shouldn't be a problem. :D


Here's the URL for the farm up in Shusan NY,

Flying Pig

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#10 omnivorette

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Posted 26 September 2004 - 11:53 PM

Where is Shushan, NY? I thought it was Purim thing? :D
"It seems a positively Quixotic quest to defend food from being used as any kind of social signifier, as if it could avoid the fate of each other component of our everyday lives." -Wilfrid

#11 9lives

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Posted 27 September 2004 - 12:09 AM

Here's a link I found on google...http://cuban-christmas.com/pigroast.html

I've been involved in large pig roasts...on a spit..pig wrapped in chicken wire..and a fire being fed all night....fun but the actual quality of the food wasn't that good..very fatty...beer was cold :D

These instructions look pretty good for a smaller suckling pig.

#12 Rail Paul

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Posted 27 September 2004 - 12:25 AM

Where is Shushan, NY?  I thought it was  Purim thing?  :D


Off NY 22, about ten miles east of Saratoga, and a dozen miles NW of Bennington VT.


Shushan

Edited by Rail Paul, 27 September 2004 - 12:29 AM.

“Jazz musicians just get better and better as the years go by. I think chefs are the same way. You know who you are.”

 

...Jonathan Waxman


#13 omnivorette

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Posted 27 September 2004 - 03:28 AM

No way in hell anybody's going up there for a pig.

The grill is a Weber Summit Gold D, for anyone who knows anything about that.
"It seems a positively Quixotic quest to defend food from being used as any kind of social signifier, as if it could avoid the fate of each other component of our everyday lives." -Wilfrid

#14 Maurice Naughton

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Posted 27 September 2004 - 05:01 AM

I've also seen some nice looking pigs on Arthur Ave.

Quel double entendre!! :D :D
Cambridge University Professor of Electrical Engineering, Sir Charles Oatley, in October, 1948, along with his student Dennis McMullan, began the research that led to the production of the first scanning electron microscope in 1965.

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#15 g.johnson

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Posted 27 September 2004 - 01:31 PM

The grill is a Weber Summit Gold D, for anyone who knows anything about that.

Does it have a spit?

I would guess that would be the way to go if it has.
The Obnoxious Glyn Johnson