So what was your last weekend menus?

I call it refrigerator pasta too! Lotsa random veggies from the CSA

Hubby calls it "garbage" pasta - so not nice of him --- but he scarfs it down everytime.

 
Richard, we are the same, but we can overcome! No matter how much I take after my grandmother...

(in the mirror with my glasses on it's really scary) I remind myself that I am not she, and the world will keep on turning if my guests are not overfed beyond belief.

Plus, I'm getting lazier!

 
Coming in on this thread late, 'been busy the past couple of weeks. I, too, had

slow-roasted pork (oh, maybe that was another thread), roasted outside, part of a company picnic. It was a 150-lb pig, and they only cut up half of it, leaving the other half "on display".

I have to vent here - it came out at 1pm and then sat in NINETY-SEVEN - degree heat and people picked on it all afternoon, until 8pm.

They totally wasted the other half, leaving it out in the heat, first outside and then in their truck(!) until the next afternoon. Tell me this is not safe! They are planning on using it, and these are 2 supposedly very well-educated couple of guys. Such waste - 75 pounds of pork :eek:(

 
No, that is not safe. It may not make anyone sick but they are taking a huge chance.

especially with all the people and fingers who admired it and breathed near it. Maybe they had the good sense to reheat it in the evening before refrigerating it.

 
No, Joe, they *didn't* refrigerate it in the evening! It sat out in

his truck all night long, morning too! Arrgggh. A total waste!

 
You must log in or register to reply here.
Back
Top