Please tell that to those who insist upon continually cutting across the grain of the owner's mission statement.
I don't like to see long time contributing members get the boot, but "after a long train of abuses...." Enough can be quite enough.
Don't know a damn thing about roasting pigs, my friend. I think JRandom Freeper's the expert in that area.
Ok....I tried. And you would have learned a lot about the correct way to cook whole pig. I'm seeing a pattern here.....the pattern is none of the 200 want to learn.....have a nice day....
Since there was a question about roasting pigs, I'll reference Escoffier.
I think a Noir from Cotes du Rhone goes well with it, as does the chasseur sauce, even if it is a white meat. I'm quite the contrarian on that issue.
/johnny