I have a lime, some extra virgin olive oil, dried parsley but no rosemary or thyme.What do you think? (it is now 10am here and I need to get it cooked for about 5.30pm)Thanks
The citric acid in the lime would be enough on its own for a marinade as it gets into the fibers of the meat and tenderises itThe rest of the ingredients are for flavour, add whatever flavour you like to the marinade personally I'm a huge garlic fan and its good for you so I'd add that and whatever herbs you have at home fresh is always best but dried is ok too - use double quantity herbs if they are dried though when youre marinading - stab the meat with a sharp knife in several places before you add the marinade and as for the olive oil I think that it would be better used after you marinade for at least an hourAdd the olive oil to a pan before cooking and bake in a moderate pre heated oven for about an hour a kiloIf you have oven bags and then massage oil all over the outside then put the meat, marinade and oil inside the bag before cooking, If you don't have an oven bag put some aluminium foil over the roast to keep the juices inReserve the liquid after cooking and add it to the gravyLet the meat rest for 15 minutes after cooking to allow the cooking process to finish, this will make the meat more moist and easier to carve.
Run 4 - 4/0 aluminum wire Two hots, one neutral and one for the groundYou can reduced the size of the ground to a 3/0Don't change the other wire sizesDon't run three wires as it's against code because you are making it sub-Panel and the neutrals and the grounds shall be separatedBe sure to mark those two as you don't get them mixed upRemember that the code states that you shall have 24 inches of ground coverNot 2 foot deepYes, there is a difference.
