Liv wrote:
> James,
> what are you thinking, spitter?
> Don't you know that I, after submitting one silly joke, was flamed by an
> individual who had the guts to ask me if was going to submit recipes to
this list.
>
> Now, I had in mind to submit the following recipe, a mixture I've stirred
up quite
> frequently lately, just to prove a point.
>
> Take some base coat,
> add 100 % reducer and a 1/4 cup of activator. Stir well.
> Serve ice cold on the rocks.
>
Well you try the lamb and I'll try your cocktail - hmmm maybe not :)
Maybe if I submit a rub or marinade recipe for spit-roast chicken the flamer
will go away...
> However, my better half insisted that I act my age, so I did, until now.
> I do report though that the painting of the spit is finished. It looks
good.
> Liv
> 67 Spit
>
Acting you're age is difficult - what are you meant to base it on? Surely
you are your own age, so to speak, and therefore however you act is acting
your age - or something along those lines :)
At the moment I am rapidly approaching the day when I shall cease to be a
teenager (28th of May for all those with diaries) - does this mean I'll
suddenly start acting differently - not like a teenager - I certainly hope
not :)
All this psuedo-pshycology stuff is making my brain ache...
That painting seems to have taken a long time coming, I do hope the
obligatory pictures will be coming soon... so we can tell you you've missed
a bit :)
James
1977 Pimento Red Spit
James Carruthers wrote:
> > > Oh and the roast lamb recipe - I made this on sunday: basically you do
your
> > basic roast lamb with veg etc etc - but you cook the lamb @ 140 degree's
> > centigrade - a 2kg leg takes approx. 3ish hours. Incredible - it just
falls
> > off the bone. Melt in the mouth.
> >
> > Beef is next - this time at 60 degrees - if it's half as good as the
lamb
> > it'll be fantastic.
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