Mid-A Epic Random-ness Discussion Thread
05-13-2010, 07:46 PM
more blacks in white areas and more whites in black areas to help make it seem more "correct"
not sure if its helping or hurting people trying to be even when it should come down to how someone test.
05-13-2010, 07:53 PM
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05-13-2010, 08:25 PM
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05-13-2010, 08:30 PM
05-13-2010, 08:49 PM
E10, go make these https://my350z.com/forum/cooking/486...xed-meats.html for your next hispanic date, and you'll get all the pu pu sy from her you could ever dream of.
05-14-2010, 03:20 AM
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05-14-2010, 03:24 AM
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Jeffie, I need to defrost a 100lb pig. Im a little worried about "danger zone" temps while thawing it. Can I just put it in a cooler and let it go? or do I need to keep it at like 40 degrees and just go mad slow. Thats what I did before and it took FOREVER. Im just wondering if it could sit out over night and since its frozen it will be ok and nicely cool/thawed in the morning.
I dunno. I was just wondering your thoughts from a food safety point of view.
I dunno. I was just wondering your thoughts from a food safety point of view.
05-14-2010, 04:40 AM
Jeffie, I need to defrost a 100lb pig. Im a little worried about "danger zone" temps while thawing it. Can I just put it in a cooler and let it go? or do I need to keep it at like 40 degrees and just go mad slow. Thats what I did before and it took FOREVER. Im just wondering if it could sit out over night and since its frozen it will be ok and nicely cool/thawed in the morning.
I dunno. I was just wondering your thoughts from a food safety point of view.
I dunno. I was just wondering your thoughts from a food safety point of view.
My guess i s even left out that suckers going to take like 3 days.
If you have a cooler big enough I'd place it in the cooler with ice and keep changing out the ice. or, if you dont have a cooler big enough, place that fat pig in the bathtub.
Another option would be rubbing it down with salt, but I'd only do that on a last option basis.
05-14-2010, 04:41 AM
P.S why would you freeze a whole pig? that seems like a pain to store and not something you just randomly go, hey I wanna do a pig, let me look in my freezer, oh hey, there it is!.
05-14-2010, 04:46 AM
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When you buy them for a pig roast they are Frozen. Not like forzen solid but pretty frosty. Its hard to find ones that arent. I get them from a butcher
05-14-2010, 04:49 AM
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someone should pick this up asap mike ur the man for the job
http://washingtondc.craigslist.org/m...737683525.html
http://washingtondc.craigslist.org/m...737683525.html
The guy who did hsi 2J swap is the guy I bought one of my 240's from
05-14-2010, 04:54 AM
Come cook it on my deck. =)
05-14-2010, 05:05 AM
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I have pictures somewhere I will post them in a second
Last edited by Jgrizzle; 05-14-2010 at 05:15 AM.
05-14-2010, 05:13 AM
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Pictures of the box, the cooked pig, Half of the people that were at the party on the rooftop deck, and a horrible night shot of the fireworks. (I am not photographer so thats all I got. Sorry jeffie.) But you can get an idea of how we cooked it. We will secure it a lot better next time but it worked out decently.
05-14-2010, 06:23 AM
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Jeffie, I need to defrost a 100lb pig. Im a little worried about "danger zone" temps while thawing it. Can I just put it in a cooler and let it go? or do I need to keep it at like 40 degrees and just go mad slow. Thats what I did before and it took FOREVER. Im just wondering if it could sit out over night and since its frozen it will be ok and nicely cool/thawed in the morning.
I dunno. I was just wondering your thoughts from a food safety point of view.
I dunno. I was just wondering your thoughts from a food safety point of view.
