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Thread: Pork Butt ??

  1. #41
    Sky Guest

    Default Re: Pork Butt ??

    TFM® wrote:
    >
    > "Sky" <[email protected]> wrote in message
    > news:[email protected]..
    > > Christine Dabney wrote:
    > >>
    > >> On Fri, 1 May 2009 18:47:26 -0400, TFM® <[email protected]>
    > >> wrote:
    > >> >"Sky" <[email protected]> wrote in message
    > >>
    > >> >> Of course, I could (and probably will) google, but I'd rather ask
    > >> >> 'here'
    > >> >> on RFC first, so now y'all are "it" - hehehe. What suggestions do
    > >> >> y'all
    > >> >> have to prepare & cook this rather large pork roast for both the oven
    > >> >> and the grill? I feel like experimenting ;D
    > >>
    > >> >Kalua pig
    > >> >
    > >> >TFM®
    > >>
    > >> Oh yeah, that stuff is great. If I were to make it again, I would cut
    > >> back a bit on the liquid smoke....
    > >>
    > >> However, that means Sky will have to eat something green
    > >> (cabbage).....
    > >>
    > >> Christine
    > >> --
    > >> http://nightstirrings.blogspot.com

    > >
    > >
    > > Thanks for the suggestion of "kahlua pig," TFM. I found a quote of
    > > Kili's August 9, 2007 post (as reposted by PL on 2008-12-28) for her
    > > "kahlua pig" recipe along with her photo (here:
    > > http://i12.tinypic.com/6coo0eq.jpg).

    >
    > Yum! I ate that.
    >
    > I ate the same stuff on Maui, but it wasn't as good.
    > It's "kalua" BTW.
    >
    > Aloha,
    > TFM®


    Ah! Thanks for the spelling edit No wonder my google groups
    advanced search didn't turn up as much as I figured it should've.

    Sky

    --
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice!!

  2. #42
    Sky Guest

    Default Re: Pork Butt ?? Here's what Emeril Does:

    Van wrote:
    >
    > "Sky" <[email protected]> wrote in message
    > news:[email protected]..
    > > Sky, who'll probably use the oven but isn't sure
    > >

    >
    > I've Made this 3 or 4 times - all with excellent reviews. The Gravy makes
    > it!!
    > Do it!!
    >
    > Sunday Dinner Pork Roast with Mushroom Gravy
    > Recipe courtesy Emeril Lagasse, 2001
    >
    > Recipe Summary
    > Prep Time: 30 minutesCook Time: 3 hours 45 minutes
    > Yield: 6 servings
    >
    > 1 (5 to 7 pound) pork loin or butt
    > 1 whole head garlic, cloves separated and peeled


    snipperdoodles

    > Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie
    > Tirsch. Published by William and Morrow, 1993.
    >
    > Episode#: EM1E48
    > Copyright © 2003 Television Food Network, G.P., All Rights Reserved


    Thanks for pasting this recipe. It's a keeper, although I'd modify the
    recipe to omit the bell peppers & mushrooms

    Sky

    --
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice!!

  3. #43
    dsi1 Guest

    Default Re: Pork Butt ??

    TFM® wrote:
    >
    >
    > "Michael "Dog3"" <don'[email protected]> wrote in message
    > news:[email protected]..
    >> Sky <[email protected]>
    >> news:[email protected]: in rec.food.cooking
    >>
    >>>
    >>> Thanks for the suggestion of "kahlua pig," TFM. I found a quote of
    >>> Kili's August 9, 2007 post (as reposted by PL on 2008-12-28) for her
    >>> "kahlua pig" recipe along with her photo (here:
    >>> http://i12.tinypic.com/6coo0eq.jpg). Looks like a very, very easy
    >>> recipe, too. If I use this recipe, I'll reduce the amount of liquid
    >>> smoke as you suggested, Chris; 1/3-cup seems an awful lot! But, I
    >>> consider the cabbage as an optional ingredient.
    >>>
    >>> I really like (most) coleslaw as a side dish, so that counts

    >>
    >> Christy's Kahlua Pig is really, really good. Did you see Lou's real
    >> simple recipe posted last month? I haven't tried it just yet but I have
    >> two butts in the freezer. I'm gonna do it on Sunday. Let me know if you
    >> want the recipe Lou posted. I'll be happy to repost it for ya' or send
    >> it in email. The Kahlua Pig is a must try though. Delish.

    >
    >
    > Michael, I love you like a brother, but it's "kalua".
    >
    > Aloha,
    > TFM®


    Hopefully, we ain't talking about Mexican coffee liqueur flavored pig.
    That would be awful. Or would it? :-)

  4. #44
    hahabogus Guest

    Default Re: Pork Butt ??

    dsi1 <[email protected]> wrote in news:EL6Ll.1054$5N7.553@newsfe0[email protected]
    on May Sat 2009 pm

    > TFM® wrote:
    >>
    >>
    >> "Michael "Dog3"" <don'[email protected]> wrote in message
    >> news:[email protected]..
    >>> Sky <[email protected]>
    >>> news:[email protected]: in rec.food.cooking
    >>>
    >>>>
    >>>> Thanks for the suggestion of "kahlua pig," TFM. I found a quote of
    >>>> Kili's August 9, 2007 post (as reposted by PL on 2008-12-28) for
    >>>> her "kahlua pig" recipe along with her photo (here:
    >>>> http://i12.tinypic.com/6coo0eq.jpg). Looks like a very, very easy
    >>>> recipe, too. If I use this recipe, I'll reduce the amount of
    >>>> liquid smoke as you suggested, Chris; 1/3-cup seems an awful lot!
    >>>> But, I consider the cabbage as an optional ingredient.
    >>>>
    >>>> I really like (most) coleslaw as a side dish, so that counts
    >>>
    >>> Christy's Kahlua Pig is really, really good. Did you see Lou's real
    >>> simple recipe posted last month? I haven't tried it just yet but I
    >>> have two butts in the freezer. I'm gonna do it on Sunday. Let me
    >>> know if you want the recipe Lou posted. I'll be happy to repost it
    >>> for ya' or send it in email. The Kahlua Pig is a must try though.
    >>> Delish.

    >>
    >>
    >> Michael, I love you like a brother, but it's "kalua".
    >>
    >> Aloha,
    >> TFM®

    >
    > Hopefully, we ain't talking about Mexican coffee liqueur flavored pig.
    > That would be awful. Or would it? :-)
    >


    I had a lazy man's supper tonight a pork butt steak sandwich on rye bread and a few
    grape tomatoes.

    I really enjoy the taste of pork butt steaks seasoned with penzey's ozark spice blend.

    --

    The beet goes on -Alan




  5. #45
    dsi1 Guest

    Default Re: Pork Butt ??

    hahabogus wrote:

    > I had a lazy man's supper tonight a pork butt steak sandwich on rye bread and a few
    > grape tomatoes.
    >
    > I really enjoy the taste of pork butt steaks seasoned with penzey's ozark spice blend.
    >


    Well, I'm a lazy guy looking for some supper ideas! I've never fried up
    a pork butt in all my days. It's always roasted for hours or cut up and
    boiled for Filipino pork adobo or shoyu pork. :-) Never heard of
    Penzey's either. At the risk of sounding like an idiot, how do you cook
    a pork butt steak? Like a pork chop, I guess. Thanks.

  6. #46
    hahabogus Guest

    Default Re: Pork Butt ??

    dsi1 <[email protected]> wrote in news:d37Ll.1055$[email protected]
    on May Sat 2009 pm

    > hahabogus wrote:
    >
    >> I had a lazy man's supper tonight a pork butt steak sandwich on rye
    >> bread and a few grape tomatoes.
    >>
    >> I really enjoy the taste of pork butt steaks seasoned with penzey's
    >> ozark spice blend.
    >>

    >
    > Well, I'm a lazy guy looking for some supper ideas! I've never fried
    > up a pork butt in all my days. It's always roasted for hours or cut up
    > and boiled for Filipino pork adobo or shoyu pork. :-) Never heard of
    > Penzey's either. At the risk of sounding like an idiot, how do you
    > cook a pork butt steak? Like a pork chop, I guess. Thanks.
    >


    In these parts you can get steaks cut from a pork butt roast either at the supermarket
    or get a butcher to cut them from a roast for you. Similar to a old style fatty pork chop
    with a bone. I just seasoned and fried one of those up and removed the bone. Then I
    placed it between 2 pieces of rye bread, Can you say sandwich, I knew you could.

    A little mayo and things were perfect.





    --

    The beet goes on -Alan




  7. #47
    cshenk Guest

    Default Re: Pork Butt ??

    "dsi1" wrote

    > Well, I'm a lazy guy looking for some supper ideas! I've never fried up a
    > pork butt in all my days. It's always roasted for hours or cut up and
    > boiled for Filipino pork adobo or shoyu pork. :-) Never heard of Penzey's
    > either. At the risk of sounding like an idiot, how do you cook a pork butt
    > steak? Like a pork chop, I guess. Thanks.


    Lots of ways. It's a somewhat tough meat if not long cooked which is why so
    many recipes do that, but sliced thin and made on the 'rare side' with
    vinegar, soy sauce, and a 3rd seasoning (Honey and mustard, sweet hot chile
    sauce, hoisin sauce, bannana sauce, etc) it works well in a pan for
    samwiches or steak bits.

    Thick pan (cast iron wins), high heat, short cooking time of about 2 mins
    per side (3/4 inch thick meat) and turn off heat letting it 'finish off'. 1
    min per side if sliced thinner.



  8. #48
    Michael \Dog3\ Guest

    Default Re: Pork Butt ??

    Sky <[email protected]>
    news:[email protected]: in rec.food.cooking

    >
    > Yes, please repost or email Lou's recipe I probably saw the post
    > but didn't pay too much attention since I'd never cooked one before.
    > That was before I snagged this deal. I really appreciate it - thanks.


    Sky, and anyone else that wants it... this is the post from Lou. I'm
    making it today.

    ----
    Last weekend I had 2 eight pound butts that were cryovaced together
    and frozen so I just did both of them. One I just did a typical
    smoke for traditional pulled pork. For the other one I cut a 2 1/2
    pound hunk off and tried the following recipe. The balance of that
    butt I ground and browned and made taco meat to use for Mexican pizzas
    and froze. I only recently got a new grinder and was impressed and
    how good all three items turned out. I've never used cocoa with meat
    before but I gotta say the stuff was to die for and so simple.

    Anyway the recipe comes from the February issue of Real Simple and it
    sure is real simple. And delicious. It calls for store bought salsa
    but I'd made my own with tomatillos.

    Lou

    From here:
    http://find.myrecipes.com/recipes/recipefinder.dyn?
    action=displayRecipe&recipe_id=1873141
    Or:
    http://tinyurl.com/dmxbch

    Photo: Kan Kanbayashi
    Pulled-Pork Tacos

    2 cups store-bought salsa, plus more for serving
    2 tablespoons chili powder
    2 tablespoons dried oregano
    2 tablespoons unsweetened cocoa powder
    Kosher salt
    1 2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat
    18 corn tortillas
    1/2 cup fresh cilantro sprigs
    3/4 cup sour cream
    1 lime, cut into wedges

    In a 4- to 6-quart slow cooker, combine the salsa, chili powder,
    oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.

    Cook, covered, until the meat is tender and pulls apart easily, on
    high for 4 to 5 hours or on low for 7 to 8 hours.

    Twenty minutes before serving, heat oven to 350° F. Stack the
    tortillas, wrap them in foil, and bake until warm, about 15 minutes.

    Meanwhile, using 2 forks, shred the pork and stir into the cooking
    liquid. Serve with the tortillas, cilantro, sour cream, lime, and
    extra salsa.

    Tip: When using a slow cooker, resist the urge to lift the lid until
    the dish has cooked the minimum amount of time specified in the
    recipe. Each peek allows heat to escape and can increase cooking time
    by as much as a half hour.

    Michael

    --
    You can find me at: - michael at lonergan dot us dot com

  9. #49
    Michael \Dog3\ Guest

    Default Re: Pork Butt ??

    TFM® <[email protected]>
    news:49fcc865$0$8236$[email protected] om: in
    rec.food.cooking

    >
    > Michael, I love you like a brother, but it's "kalua".


    LOL... spelling and grammar are not... um... my strong points

    Michael


    --
    You can find me at: - michael at lonergan dot us dot com

  10. #50
    Michael \Dog3\ Guest

    Default Re: Pork Butt ??

    dsi1 <[email protected]> news:d37Ll.1055$[email protected]: in
    rec.food.cooking

    > Well, I'm a lazy guy looking for some supper ideas! I've never fried
    > up a pork butt in all my days. It's always roasted for hours or cut up
    > and boiled for Filipino pork adobo or shoyu pork. :-) Never heard of
    > Penzey's either. At the risk of sounding like an idiot, how do you
    > cook a pork butt steak? Like a pork chop, I guess. Thanks.


    Seems like every BBQ I've ever attended in St. Louis has pork butt sliced
    and either grilled, smoked or some other variation. We call 'em pork
    steaks. Good eats but I am usually sick and tired of them by mid August

    Michael

    --
    You can find me at: - michael at lonergan dot us dot com

  11. #51
    Bubba Guest

    Default Re: Pork Butt ??

    http://www.youtube.com/watch?v=xrv0y...eature=related

    http://www.youtube.com/watch?v=uvChR2lS34M

    http://www.youtube.com/watch?v=iiXHl6Ny5EQ

    http://www.youtube.com/watch?v=8vvZG8ai75o

    "Sky" <[email protected]> wrote in message
    news:[email protected]..
    >I just could not resist when at the grocery store earlier today. Pork
    > Butt was on sale for $0.99/lb, so I bought a small one that's just shy
    > of 7 pounds. Now what do I do with it???? <VBG> I have never ever
    > cooked one of these "beasts" before! I do not have a gas grill, and my
    > charcoal grill is not really up to the task for "low & slow" -- or
    > perhaps I mean I'd rather not tend that grill to maintain the charcoal
    > whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
    > twelve percent solution" added to enhance flavor (oh well).
    >
    > Of course, I could (and probably will) google, but I'd rather ask 'here'
    > on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
    > have to prepare & cook this rather large pork roast for both the oven
    > and the grill? I feel like experimenting ;D
    >
    > Sky, who'll probably use the oven but isn't sure
    >
    > P.S. The pork butt will be consumed by me and hopefully Spouse, too.
    >
    > --
    > Ultra Ultimate Kitchen Rule - Use the Timer!
    > Ultimate Kitchen Rule -- Cook's Choice!!




  12. #52
    Bubba Guest

    Default Re: Pork Butt ??


    "Bubba" <[email protected]> wrote in message news:gtk7rq$6dm$[email protected]..
    > http://www.youtube.com/watch?v=xrv0y...eature=related
    >
    > http://www.youtube.com/watch?v=uvChR2lS34M
    >
    > http://www.youtube.com/watch?v=iiXHl6Ny5EQ
    >
    > http://www.youtube.com/watch?v=8vvZG8ai75o


    Nuther one

    http://www.youtube.com/watch?v=jMFvE...eature=related
    MMMMMMMMMMMMMMM
    Liquid Smoke

    >
    > "Sky" <[email protected]> wrote in message
    > news:[email protected]..
    >>I just could not resist when at the grocery store earlier today. Pork
    >> Butt was on sale for $0.99/lb, so I bought a small one that's just shy
    >> of 7 pounds. Now what do I do with it???? <VBG> I have never ever
    >> cooked one of these "beasts" before! I do not have a gas grill, and my
    >> charcoal grill is not really up to the task for "low & slow" -- or
    >> perhaps I mean I'd rather not tend that grill to maintain the charcoal
    >> whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
    >> twelve percent solution" added to enhance flavor (oh well).
    >>




  13. #53
    Sky Guest

    Default Re: Pork Butt ??

    Michael "Dog3" wrote:
    >
    > Sky <[email protected]>
    > news:[email protected]: in rec.food.cooking
    >
    > >
    > > Yes, please repost or email Lou's recipe I probably saw the post
    > > but didn't pay too much attention since I'd never cooked one before.
    > > That was before I snagged this deal. I really appreciate it - thanks.

    >
    > Sky, and anyone else that wants it... this is the post from Lou. I'm
    > making it today.
    >
    > ----
    > Last weekend I had 2 eight pound butts that were cryovaced together
    > and frozen so I just did both of them. One I just did a typical
    > smoke for traditional pulled pork. For the other one I cut a 2 1/2
    > pound hunk off and tried the following recipe. The balance of that
    > butt I ground and browned and made taco meat to use for Mexican pizzas
    > and froze. I only recently got a new grinder and was impressed and
    > how good all three items turned out. I've never used cocoa with meat
    > before but I gotta say the stuff was to die for and so simple.
    >
    > Anyway the recipe comes from the February issue of Real Simple and it
    > sure is real simple. And delicious. It calls for store bought salsa
    > but I'd made my own with tomatillos.
    >
    > Lou
    >
    > From here:
    > http://find.myrecipes.com/recipes/recipefinder.dyn?
    > action=displayRecipe&recipe_id=1873141
    > Or:
    > http://tinyurl.com/dmxbch
    >
    > Photo: Kan Kanbayashi
    > Pulled-Pork Tacos
    >
    > 2 cups store-bought salsa, plus more for serving
    > 2 tablespoons chili powder
    > 2 tablespoons dried oregano
    > 2 tablespoons unsweetened cocoa powder
    > Kosher salt
    > 1 2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat
    > 18 corn tortillas
    > 1/2 cup fresh cilantro sprigs
    > 3/4 cup sour cream
    > 1 lime, cut into wedges
    >
    > In a 4- to 6-quart slow cooker, combine the salsa, chili powder,
    > oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.
    >
    > Cook, covered, until the meat is tender and pulls apart easily, on
    > high for 4 to 5 hours or on low for 7 to 8 hours.
    >
    > Twenty minutes before serving, heat oven to 350° F. Stack the
    > tortillas, wrap them in foil, and bake until warm, about 15 minutes.
    >
    > Meanwhile, using 2 forks, shred the pork and stir into the cooking
    > liquid. Serve with the tortillas, cilantro, sour cream, lime, and
    > extra salsa.
    >
    > Tip: When using a slow cooker, resist the urge to lift the lid until
    > the dish has cooked the minimum amount of time specified in the
    > recipe. Each peek allows heat to escape and can increase cooking time
    > by as much as a half hour.
    >
    > Michael
    >
    > --
    > You can find me at: - michael at lonergan dot us dot com


    Thanks for re-posting Lou's recipe, Michael I've saved and added it
    to my ever-growing collection of RFC recipes.

    Sky

    --
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice!!

  14. #54
    dsi1 Guest

    Default Re: Pork Butt ??

    hahabogus wrote:

    >
    > In these parts you can get steaks cut from a pork butt roast either at the supermarket
    > or get a butcher to cut them from a roast for you. Similar to a old style fatty pork chop
    > with a bone. I just seasoned and fried one of those up and removed the bone. Then I
    > placed it between 2 pieces of rye bread, Can you say sandwich, I knew you could.
    >


    Sounds interesting - my guess is that frying up a piece of pork butt is
    more of a Southern idea. I have a pork roast which I was planning of
    cutting up and boiling in soy sauce. I'll cut a small slice and fry that
    sucker up! All this talk about swine flu, flue, flew, makes me want to
    eat more pork! :-)

    > A little mayo and things were perfect.
    >
    >
    >
    >
    >


  15. #55
    dsi1 Guest

    Default Re: Pork Butt ??

    cshenk wrote:
    > "dsi1" wrote
    >
    >> Well, I'm a lazy guy looking for some supper ideas! I've never fried up a
    >> pork butt in all my days. It's always roasted for hours or cut up and
    >> boiled for Filipino pork adobo or shoyu pork. :-) Never heard of Penzey's
    >> either. At the risk of sounding like an idiot, how do you cook a pork butt
    >> steak? Like a pork chop, I guess. Thanks.

    >
    > Lots of ways. It's a somewhat tough meat if not long cooked which is why so
    > many recipes do that, but sliced thin and made on the 'rare side' with
    > vinegar, soy sauce, and a 3rd seasoning (Honey and mustard, sweet hot chile
    > sauce, hoisin sauce, bannana sauce, etc) it works well in a pan for
    > samwiches or steak bits.
    >
    > Thick pan (cast iron wins), high heat, short cooking time of about 2 mins
    > per side (3/4 inch thick meat) and turn off heat letting it 'finish off'. 1
    > min per side if sliced thinner.


    Pork on the rare side is a tough sell to most Americans but I can
    understand that not overcooking is most critical. Will try this out. Thanks!

    >
    >


  16. #56
    l, not -l Guest

    Default Re: Pork Butt ??


    On 3-May-2009, dsi1 <[email protected]> wrote:

    > hahabogus wrote:
    >
    > >
    > > In these parts you can get steaks cut from a pork butt roast either at
    > > the supermarket
    > > or get a butcher to cut them from a roast for you. Similar to a old
    > > style fatty pork chop
    > > with a bone. I just seasoned and fried one of those up and removed the
    > > bone. Then I
    > > placed it between 2 pieces of rye bread, Can you say sandwich, I knew
    > > you could.
    > >

    >
    > Sounds interesting - my guess is that frying up a piece of pork butt is
    > more of a Southern idea. I have a pork roast which I was planning of
    > cutting up and boiling in soy sauce. I'll cut a small slice and fry that
    > sucker up! All this talk about swine flu, flue, flew, makes me want to
    > eat more pork! :-)


    Pork steaks (1 inch thick slices from pork shoulder) are a favorite St.
    Louis "barbecuing" meat. The steaks are generally grilled then simmered in
    a sauce until tender. Can be served sauced on a plate or, with bone
    removed, as a sandwich.

    I often make them in my Cameron stovetop smoker. Dust with a bit of rub,
    hickory smoke, then shove the stovetop smoker in a slow oven for a couple of
    hours. Saucing is up to the whim of the person who'll be eating; I don't
    care for St. Louis style barbecue sauce, preferring any of several
    vinegar-based sauces instead.
    --
    Change Cujo to Juno in email address.

  17. #57
    =?ISO-8859-1?Q?Food_Snob=AE?= Guest

  18. #58
    hahabogus Guest

    Default Re: Pork Butt ??

    dsi1 <[email protected]> wrote in news:AGmLl.24400$HZ1.9771
    @newsfe15.iad on May Sun 2009 pm

    > Sounds interesting - my guess is that frying up a piece of pork butt is
    > more of a Southern idea.


    Southern?...I live north of you in Canada.

    --

    The beet goes on -Alan




  19. #59
    dsi1 Guest

    Default Re: Pork Butt ??

    l, not -l wrote:

    > Pork steaks (1 inch thick slices from pork shoulder) are a favorite St.
    > Louis "barbecuing" meat. The steaks are generally grilled then simmered in
    > a sauce until tender. Can be served sauced on a plate or, with bone
    > removed, as a sandwich.
    >
    > I often make them in my Cameron stovetop smoker. Dust with a bit of rub,
    > hickory smoke, then shove the stovetop smoker in a slow oven for a couple of
    > hours. Saucing is up to the whim of the person who'll be eating; I don't
    > care for St. Louis style barbecue sauce, preferring any of several
    > vinegar-based sauces instead.


    I just fried up a thin slice of pork butt and it was juicy and tasty. It
    seems to me that there's not much reason to buy a pork chop or loin chop
    which usually comes out dry and tasteless. Strangely enough, there a
    section of the pork butt that resemble a marbled pork loin.

    My plan is the next time I see a large pork butt, is to cut up most of
    it and make a dish like pork adobo and use that fake loin section as
    3/4" thick chops. Tasty! :-)

  20. #60
    dsi1 Guest

    Default Re: Pork Butt ??

    hahabogus wrote:
    > dsi1 <[email protected]> wrote in news:AGmLl.24400$HZ1.9771
    > @newsfe15.iad on May Sun 2009 pm
    >
    >> Sounds interesting - my guess is that frying up a piece of pork butt is
    >> more of a Southern idea.

    >
    > Southern?...I live north of you in Canada.
    >


    My guess is that everyone in North America will live north of me. BTW,
    what do you guys call "North America?"

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