Pork......

[Kamakiri]

Is anyone on board with me that really doesn't care for pork?

I mean, pork is like the entree version of lettuce, it's no good unless you put something on it. Given the choice of pork versus any other food, the other food will win. All pork does is make you feel bloated, gassy, and like you just ate a damn battleship. Even BBQ pork, do up chicken and it will probably be no different, maybe better. Veal may fall into this category too, but I can't remember the last time I ate it.

I say there is no way that you can prepare pork that chicken won't do a better job. It's just a useless food.

And while we're at it, why does pork and ham taste different? And bacon? Do they still make crayons out of pig fat?

Let's discuss :tongue:

[bolly]

bacon.... mmm, mmm, mmm

tasty! :)

[tentoze]

It's a sad, sad day...Kam has finally launched. Or else, Grumpy's been slipping chit in his coffee.

[grumpy]

YUK I hate pork. Shit makes me sick as a dog... That answer your question toze :)

[Justen]

Lexington style pork BBQ is good.... the more redneck looking the joint, the better the BBQ is is a good rule of thumb. Try some next time you're down here Kam!

[tentoze]

YUK I hate pork. Shit makes me sick as a dog... That answer your question toze :)

Yeh, I was figgering you'd poisoned his mind...

Pork Fat Rules

http://www.thewarfields.com/img/emerilasks.gif

[piece-it pete]

Bacon. Sausage. Center cut pork chops!

Ribs.

A good pulled pork sandwhich.

Crown roast!

Ach, these anti-pork guys. Don't they know it's the other white meat? :p

Pete

[OvenMaster]

Is anyone on board with me that really doesn't care for pork?

I mean, pork is like the entree version of lettuce, it's no good unless you put something on it. Given the choice of pork versus any other food, the other food will win. All pork does is make you feel bloated, gassy, and like you just ate a damn battleship. Even BBQ pork, do up chicken and it will probably be no different, maybe better. Veal may fall into this category too, but I can't remember the last time I ate it.

I say there is no way that you can prepare pork that chicken won't do a better job. It's just a useless food.

And while we're at it, why does pork and ham taste different? And bacon? Do they still make crayons out of pig fat?

Let's discuss :tongue:

I take it that you've not had a good roast pork loin, then, all garlic-studded, crispy-skinned and juicy. Pork chops can be good, but they're difficult to get tender.
Veal, while good, is actually very, very mild in flavor. Not much to it. All veal is is beef that comes from an animal <1 year old.
The reason pork tastes different than ham and bacon, is that regular pork isn't salt-cured, but ham and bacon are loaded with the stuff. Bad if you're on a diet where you need to keep your sodium levels down.
Tom

[Army]

And while we're at it, why does pork and ham taste different? And bacon?

Ham and bacon are pork.... :D

I guess you mean fresh pork such as a roast or loin.

Ham and bacon are both processed, pumped full of salt and smoked, cooking a lot of the fat out. In the process the flavor is changed quite a bit. Some hams also have sugar added and a few spices to give them a distinct flavor all their own since ham for centuries has been made pretty much the same way.

Pork IMO is great, but how it is prepared makes all the difference in the world, whether its palatable or not :)

I couldn't live without a big ole breaded pork tenderloin once in a while!

[Kamakiri]

Bacon. Sausage. Center cut pork chops!

Ribs.

A good pulled pork sandwhich.

Crown roast!

Ach, these anti-pork guys. Don't they know it's the other white meat? :p

Pete

I know where Pete's birthday present will be coming from ;)

http://porkstore.pork.org/customer/home.php

[tentoze]

I know where Pete's birthday present will be coming from ;)

http://porkstore.pork.org/customer/home.php

http://i2.photobucket.com/albums/y48/chrisbabar2/teotishop/homer_drool.gif

[piece-it pete]

D'oh!

Pete

[fotno]

I personally don't think meat of any kind has much flavor in and of itself. It's all in how it's prepared. Any meat boiled in a pot of plain water is going to taste awful, because it's flavorless. I think what we're after when we eat meat is the texture. I'm not a big fan of white meat chicken, I just can't stand the texture. I eat the thigh, because not only is it always juicier, it has a texture I like better.

When you think about it, a steak tastes good because it's been grilled, chicken tastes good because it's marinated or breaded, pork is good because it's been hickory smoked, none of it tastes good plain.

IMO, pork is one of the hardest to get right, because with few exceptions (the tenderloin would be one) pork is best when it's cooked very slowly. To me, fast cooked pork has an awful texture, it's too chewy and tough. When I cook pork, I try my best to never let the heat get above 220˚. Which means that a shoulder takes 8 or 9 hours to cook. Of course when it's done, I can pull the bone out of it with a gentle tug. Most people just don't have the patience or the time to baby-sit their supper that way. I got nothing but time, so I fix pork pretty regularly. If I ever get a chance to make a meal for you Tim, I'll smoke you some ribs... Of course I'll fix some back-up chicken just in case:D

[cubdog]

The biggest problem with pork is that most people over cook it. Years ago this was neccessary to kill any bacteria present. With the new methods of raising pork this is no longer a problem. Served pink it will juicy and the texture just fine. Oink :thmbsp:

cubdog

[Unican_Eric]

I love nice big butterfly chops made with shake and bake. The secret is not to get them to wet when you coat them. Straight from the package to the coating and there awsome.

I like all kinds of pork. Hmmmmm Back Bacon.

[Sandy G]

Never been a big fan of pork chops, seems like an awful lot of work to get maybe 2 good bites after getting rid of the bone & the fat, but I generally love country ham & bacon.-Sandy G.

[Fisherdude]

The biggest problem with pork is that most people over cook it. Years ago this was neccessary to kill any bacteria present. With the new methods of raising pork this is no longer a problem. Served pink it will juicy and the texture just fine. Oink :thmbsp:

cubdog


Bingo!!!


Back in the WWII days and before, there was a risk of trichinosis (sp?) from undercooked pork. The rule was that pork had to be cooked completely well done. Thus was born the pork chop as roofing shingle.

While pork is certainly a mildly flavored meat, and benefits from a tasty sauce or gravy, if properly cooked it's absolutely delicious.

I get 2" thick boneless pork steaks. Lightly season on all sides with garlic salt, Bay Seasoning, and freshly ground pepper.

Sear roughly 1 min on all sides in a hot cast iron skillet. Take the skillet off the heat for a minute or two and put the steaks on a cutting board so they don't overcook on one side while the temp of the skillet drops a bit.

Back in the skillet, cover loosely with an aluminum foil tent, and into a 350 degree oven. Every oven varies, as does the thickness of your steaks, so keep an eye on them. Figure about 5-6 minutes, turn over, another 5-6 minutes, and check one for proper doneness. Should be light pink in the middle.

Out of the skillet onto a cutting board to rest for a minute under the foil tent, and then onto the plate.

Trust me, you'll think you died and went to heaven. Tender, uncredibly juicy, and very tasty. I like mine drizzled with a little of the spicy version of A-1.

Bon apetit! :thmbsp:

[Kamakiri]

Wonder how it would go with a side of brussels sprouts :yuck:

[merrylander]

As the son of a Yorkshireman I grew up with pork roasts, bury a few bits of a garlic clove in the meat here and there and roast it properly. The crisped fat from the outside is great (and my chloresterol is way low, so there). Chops are best braised in the oven.

Rob

[skippy_ps]

Pork roast, bacon, chops are all yummy! Mmmm. :thmbsp:

Murray

[Wornears]

Kam: You sir, have obvious not had a pork sandwich from the Pork House/Barn at the Knoxville Nationals sprint car races at Knoxville, Iowa. Easy to find -- has the 10-ft tall plastic dancing pig in front of it. You will change your mind after eating there.

Oh, and the sprint car races are some of the best in the U.S. at one of the best tracks for them in the U.S.

[piece-it pete]

One word:

Chitlins!

Pete

[Kamakiri]

Now wait a minute.....I like ham, and bacon.......

Pork just has no redeeming value in any form I've eaten it.......

What the hell are chitlins anyways? Aren't those endtrails?

[piece-it pete]

Or somethin':

[piece-it pete]

Just kidding. About wanting to eat those. But who knows?

Pork rind, on the other hand...

Pete

[Negotiableterms]

I love pork, in all of its common forms (no chitlins, please), but I'm willing to accept other's views, so I've cancelled the "Bacon-of-the-Month Club" memberships I was giving Kam and Grumpy for the holidays. :D

[Army]

After working in a packinghouse for fours years in my twenties, I could tell you some stories :yes:

I still won't eat bologna and rarely will eat a pork hotdog :puke:

Chitlins are indeed the small intestine :thumbsdn:

Pork rinds are skin cooked at extreme temperature in oil, pretty tastie with ranch dip :thmbsp:

[Wornears]

Army: I hear you!

I worked three nights a week in a rendering plant in Friona, TX in my senior year in high school ('72). I know what kind of stories you could tell. I will not eat bologna or hot dogs to this day. Got my kids off them, too.

I started work in the "dungeon" where I loaded by hand and hauled via a contractor-sized wheelbarrow, the remants of slaughtered cows not used (hooves, udders, tails, etc.) to the vats to be boiled into fertilizer. It wasn't a smell, it was an atmosphere. My mom wanted to burn my clothes the first night I came home. Made me wash them by hand in a tub outside, "Those are NOT going through my washer!"

OSHA would have run out of ticket booklets at this place. All this for $2.75/hour with about an hour drive each way. After a couple of months of that I got promoted to loading hides in railroad cars for $3.00/hour. Not too much smell, just tossing 75-lb blocks of hide and stacking them to the top of the boxcars.

It was worth it to learn that I'd rather go to college than have that fate awaiting out of HS.

Don't each much meat anyways these days, after many years of semi-vegitarianism.

[Fisherdude]

... Aren't those endtrails?

Isn't the endtrail where you decide to pitch camp because you're too tired to hike any farther?? :D

[fropiler]

After working in a packinghouse for fours years in my twenties, I could tell you some stories :yes:

I still won't eat bologna and rarely will eat a pork hotdog :puke:

Chitlins are indeed the small intestine :thumbsdn:

Pork rinds are skin cooked at extreme temperature in oil, pretty tastie with ranch dip :thmbsp:


Worked at Jenny-o foods in the early 80's. Fortunately, there were two separate plants, one did the really nasty stuff, and by the time the birds got to the plant I worked at, they pretty much looked like the bird you'd buy at the store.

After every useful part of the bird was removed, what was left over was dropped into a grinder. I worked at the other end of that grinder, bagging the resulting pink paste. Turkey hot dogs/bologna anyone?

Anyhoo, a nice pork shoulder roast in the smoker for many many hours will yield tasty results.

[fropiler]

If this recipe doesn't convert you, there is no hope. Eat a burger instead.



Serves 4

4 pork chops, 1/2 to 3/4 inch thick
1 tbsp oil
1 clove garlic, minced (I use more)

Sauce

2 tsp oil
4 tbsp dry sherry
4 tbsp soy sauce
2 tbsp brown sugar
1/4 tsp crushed red pepper
2 tsp cornstarch
2 tbsp water

- Trim pork chops of fat Heat oil in skillet. Brown chops on both sides.
- Remove and add a little more oil if needed.
- Sauté garlic for a minute, being careful not to burn it.
- Combine oil,sherry or broth, soy sauce, brown sugar and red pepper.
- Place chops in skillet. Pour sauce over them.
- Cover tightly.
- Simmer over low heat until chops are tender and cooked through. 30 to 35 minutes
- Add a little water, 1 to 2 Tbsp. If needed to keep sauce from cooking down too much.
- Turn once. Remove chops to platter.
- Stir in cornstarch dissolved in water
- Cook until thickened.
- Pour over chops and serve.

Tips: Boneless pork chops can be used.
- Trim fat and pound to 1/4 inch thickness.
- Cooking takes 20 minutes.

Good served with: Thin spaghetti or noodles tossed with butter and sauce, green salad with sliced cucumbers and dinner rolls.

[Rockmonton]

2 words, Back-Bacon, wait, or is that one. damn.

[RichPA]

Marinate a pork loin in orange juice, mustard, and garlic for a couple of days, cook it slow but not too long on the grille ... mmmm

[hpsenicka]

... don't forget all of the wonderful pork sausage products!


mmmm.... kielbasa (or kolbasa, if you prefer)

[Army]

... don't forget all of the wonderful pork sausage products!


mmmm.... kielbasa (or kolbasa, if you prefer)



Also the majority of pizza toppings that are meat :thmbsp:

[OvenMaster]

Bingo!!!


Back in the WWII days and before, there was a risk of trichinosis (sp?) from undercooked pork. The rule was that pork had to be cooked completely well done. Thus was born the pork chop as roofing shingle.

While pork is certainly a mildly flavored meat, and benefits from a tasty sauce or gravy, if properly cooked it's absolutely delicious.


I had a talk with my butcher a few weeks ago, and he said that pork is nowhere near as good as it used to be, thanks to the breeders breeding pigs without the fat they used to have. That's where the flavor used to be, and with today's emphasis on low-fat eating, pork without fat is bland and tasteless. It's a far cry from what it used to be, but he can't get it like that anymore.
Tom

[cubdog]

I had a talk with my butcher a few weeks ago, and he said that pork is nowhere near as good as it used to be, thanks to the breeders breeding pigs without the fat they used to have. That's where the flavor used to be, and with today's emphasis on low-fat eating, pork without fat is bland and tasteless. It's a far cry from what it used to be, but he can't get it like that anymore.
Tom
True Tom, not as flavorful, but safer and cooked properly still outstanding. Can you guys tell I am a pork lover? :yes:

cubdog

[Army]

Can you guys tell I am a pork lover? :yes:

cubdog


I don't know if I'd admit too...

FYI: I've been told (wouldn't know personally) that sheep are much better for that, cuz hogs will squeal on you everytime :yes:

OK that was baaaaaaaad! :D

[Justen]

One word... all southern boys will know...

Fatback.

[fotno]

Oooh Fatback!!! Raised on the stuff! :thmbsp:

[Sandy G]

2 more words: Mountain Oysters. Never had the, umm, pleasure, but heard they're tasty if fixed right... Have eaten scrambled eggs & brains a few times at McLean's in Richmond....-Sandy G.

[luvvinvinyl]

Sandy, if Tim finds out what THOSE are, you'll be able to hear the retching down in Tennessee!

You really should give 'em a try.

[Justen]

As my daddy said, they'll put hair on your chest....

I'll try anything once... they ain't all that bad..

[cubdog]

I don't know if I'd admit too...

FYI: I've been told (wouldn't know personally) that sheep are much better for that, cuz hogs will squeal on you everytime :yes:

OK that was baaaaaaaad! :D
:eek: :yuck: :puke2:

cubdog

[Andyman]

Back in college, I lived near the poorer part of town (cheap rent, and big old house).
The stuff in the meat counters at the grocery stores was crazy!!
Ever see a cow tongue? They're as big as your lower arm.
And why would anyone buy a whole, skinned pig's head with the eyeballs still in it??? And this was a whole section, just like turkeys at Thanksgiving?????

[www.records]

I am a vegetarian, except for beef, pork and chicken.

[gonefishin]

It is certainly a shame what happened to not only pork...but also to beef and chicken as well. The end of good pork was with the campaign that helped sell more of it. Pork...the other white meat. To competye with the chicken campaign for a healthier alternative to the evil cow...pork had bred nearly all the fat out of pork. What we're left with now is flavorless pork that becomes even worse when overcooked...which is extremely easy to do with the low fat content. Looking toward the competition of the de-flavored pork...we have flavorless chickens that are fed and bred for size and color rather than flavor and tenderness.

What to do? If you've got local farmers (which we do)...get fresh pork products that are bred for flavor rather than for appearance on the supermarket shelf. Also...use an in oven thermometer and under cook the pork by up to 10 degrees or so. Then...pull the meat out...cover with foil and let rest for up to 20 minutes (depending on the size and shape). The internal temp will come up and the juices will redistribute inside the meat. It's a win win situation. Cooked to a medium internal temperature will be a FINAL temp of 160 °F or a well-done internal temperature of 170 °F. But again...pull it out a bit early. Don't freak out if the pork is just a tad rosey either...as long as the internal temp had reached 160 or better...pretty much anything of concern would be killed.

For chickens...again try to find local farmers if possible (for eggs too!) If you can't...stay away from those steriod pushin' monster chicken parts. They'll not only be low on flavor...but also tough as well. Get yourself some frsh...small chickens. Buy the whole thing...cut it up if needed and use both light and dark meat...cooked on the bone. White cooked to 152 (or so)...then pull it out and let it sit with a foil tent (as above) to 160f. Pull dark meat out at 174 and let rest to 180f. You not only end up with better flavor...but some nice gelatin and body added to the dish as well.

I am by no means an expert...but I have gotten nice results by steering clear of many of the supermarket brands and going with either reputable butchers or local grown meats and vegetables. If you start with good ingredients to begin with...you can have good results with even the most simple dish that's so lightly seasoned. Many times a nice salt and good pepper.

For spices...try Penzeys.com. Fresh spices with great flavor...they also have some incredibly tasty Fleur De Sel Sea Salt, which is just so tasty.




bacon...yum

[OvenMaster]

I don't know if I'd admit too...

FYI: I've been told (wouldn't know personally) that sheep are much better for that, cuz hogs will squeal on you everytime :yes:

OK that was baaaaaaaad! :D
:spit take::lmao::yikes:

I am by no means an expert...but I have gotten nice results by steering clear of many of the supermarket brands and going with either reputable butchers or local grown meats and vegetables. If you start with good ingredients to begin with...you can have good results with even the most simple dish that's so lightly seasoned. Many times a nice salt and good pepper.
Yes! Yes! Yes! I haven't bought meats from a supermarket in ages, not with the hometown local butcher I have. Not only is he cheaper, but his meats are far higher quality. He tries to get his stuff from local farmers wherever possible, and the quality is awesome. And in the summer, my family buys from farmstands for veggies. Fresh local ones are simply sensational, and make the supermarket ones look sick. Cheaper, too, and we're helping local businesses. Win-win!
Tom

[Kamakiri]

2 more words: Mountain Oysters. Never had the, umm, pleasure, but heard they're tasty if fixed right... Have eaten scrambled eggs & brains a few times at McLean's in Richmond....-Sandy G.

Whoa whoa whoa......back it up a second......

You guys consume pig brains and testicles?

Holy shit! Are you guys really that hungry? Damn man, grab a jar of peanut butter or something.

How can you eat eggs and brains????? :wtf:

And not want to vomit :confused:

As in BRAINS...like the things we use to think with.........OMFG!

The actual pork meat is bad enough....next we'll find out that you people eat charninya :eek:

[piece-it pete]

Damn man, grab a jar of peanut butter or something.

:lmao:

Pete

[ManFromPorlock]

The stuff in the meat counters at the grocery stores was crazy!!
Ever see a cow tongue? They're as big as your lower arm.

Mmm... tongue. Yes, it looks revolting but done right (boiled for a while, skinned, boiled some more) it is the richest flavored and most tender beef you can imagine. Once it's cooked, slice it up to disguise the looks.

I curse the day local supermarkets stopped carrying it.

[Bogframe]

I've never had it myself, but my wife swears that Alberta (Canada) pork is the best in the world. I guess now I'll have to plan a trip to meet the in-laws at last!

[yamahammer]

now if you had my pork sylvie goes like this : center cut pork loin two slits about teno'clock and two o'clock about 1.5 inches deep fill with baby swiss wrap in bacon s+p to taste fresh garlic add 1 inch water in pan cook on rack covered 30 minutes 325 oven take off lid cook 45 more minutes to crisp bacon ,check temp 145-155 works for me pull pork let rest add can of tom. sauce to drippings adjust seasonings to taste thicken with your choice of roux add pinch of caraway seeds slice pork ladle sauce on pork enjoy

[jimmymagick]

Jules Winnfield:
Pigs are filthy animals. I don't eat filthy animals.
Vincent Vega:
Yeah but bacon tastes good. Pork chops taste good.
Jules Winnfield:
Hey, sewer rat may taste like pumpkin pie, but I'd never know 'cause I wouldn't eat the filthy mother-fu**ers. Pigs sleep and root in sh**. That's a filthy animal. I ain't eating nothing that ain't got sense enough to disregard his own feces.
Vincent Vega:
How 'bout a dog? Dog eats his own feces.
Jules Winnfield:
I don't eat dog either.
Vincent Vega:
Yeah, but do you consider a dog to be a filthy animal?
Jules Winnfield:
I wouldn't go so far as to call a dog filthy, but they definitely dirty. But, dog's got personality; personality goes a long way.
Vincent Vega:
Ahh, so by that rational, if a pig had a better personality, he would cease to be a filthy animal. Is that true?
Jules Winnfield:
Well, we'd have to be talking one charming mother-fu**ing pig.

[rlwagoner]

A man is judged by his ribs. His Q in general. Separates the, well, them from us. :)

[MaDHaTteR]

I used to love most meats, but i turned vegetarian a few weeks back :D

[Fisherdude]

I used to love most meats, but i turned vegetarian a few weeks back :D

My sincerest condolences.

I'm thinking a nice tequila mustard glaze for the pork steaks that are in the oven right. this. minute. :yes:

[rlwagoner]

Tequila mustard glaze, you say? I MUSt have THAT reciepe!!!!!

[tentoze]

I used to love most meats, but i turned vegetarian a few weeks back :D

I'd rather gouge out my eyes and wear a dress.

[Fisherdude]

Tequila mustard glaze, you say? I MUSt have THAT reciepe!!!!!


Well, keep in mind that I don't actually have recipes. It's pretty much all improv!

If you read my previous post, I usually season thick pork steaks with garlic salt, Old Bay seasoning, and fresh ground pepper. Sear well on all sides in a cast iron skillet, and then cover loosely with a foil tent. Into a 350 degree oven for about 10-15 minutes, depending on thickness. Turn once after about 5 minutes. Check after 10 minutes or so. The steaks should be pink in the middle, since they'll continue to cook after you take them out.

Put on a cutting board to rest, covered with the foil tent.

Put the skillet on the stove on medium heat, and put about half a cup of tequila into the pan, and deglaze using a wooden spatula. As soon as the goodies from the bottom of the pan are completely dissolved, add about 1/4 cup of honey dijon mustard, and a couple tablespoons of spicy steak sauce. Wisk while on a low simmer.

Slice the steaks. They should be light pink inside, NOT well done. They should be tender and juicy. Drizzle with the tequila mustard glaze.

Goes very well with a merlot or shiraz.

Enjoy!! :thmbsp:

[Negotiableterms]

Had pork tenderloin tonight, in a "blackberry tequila demi-glace". Inniskillin Ice-wine for dessert. One of the best meals I've ever had!

[gonefishin]

Battle Pork has just started. ICA



Cora Vs Fraser


dan

[Urizen]

Had a baked mustard and honey glazed ham for dinner Friday night.

Tonight, pinto beans with onions, cooking for hours with the hambone, and some cornbread. :thmbsp:

[Fisherdude]

...Pork...the other white meat....


But again...pull it out a bit early. Don't freak out if the pork is just a tad rosey either......


I have gotten nice results by steering clear of many of the supermarket brands and going with either reputable butchers or local grown meats...

bacon...yum


gonefishin, where ya been??? Good to hear from you!

Pork, the other white meat. Makes me think..."vodka, the other clear liquid!!"

Pink when you pull it is perfect. It will continue to cook for a minute or two, and you do NOT want it overdone. Should be nice & juicy!

One caveat about buying pork from somewhere other than a reputable supermarket or butcher, though. I've done some research on trichinosis. Although there's only 5 or so cases per year in the US anymore, (you have a better chance of being hit by lightning as you run to cash in your winning lottery ticket), almost all are from pork sausage, and/or pork products bought directly from farmers.

If you buy from a farmer, you need to cook it well done. Otherwise, you're fine.

Mmmmmm, I've been thinking...maybe next time I'll deglaze the pan with some nice Port, add some orange marmalade, and then a sprinkle of crushed red peppers for some interest. Whaddaya think??? :yes:

[Cloth Ears]

When you think about it, a steak tastes good because it's been grilled,...
Grilling does add a certain flavour to the steak, I'd agree. But, having eaten both steak tartare and it's Japanese equivalent, I'll have to disagree with you about it only tasting good because it's been cooked.

It's like onions, you can have them raw, grilled to a cinder, sauteed, or sweated - and you'll get different flavours based on the amount and type of caramelization. Same applies to steak.

Sorry about the OT :D

[RussinOhio]

Unless it's bacon, I can't stand pork...and even then I eat it rarely.


Russ

[Kamakiri]

Pork still sucks. Yeah, I'm bored, so what :tongue:

[doucanoe]

I finally decided to read this thread. It starts with Kam more of less saying "pork sucks". I read about three pages, get tired of reading and click to the last page. After 5 pages of pork conversation the last poster is Kam stating once again "pork still sucks"

:lmao: :lmao: :lmao:

RC

[luvvinvinyl]

Sunday, I tied up a nice boneless pork loin roast. The young lady outdid herself, the roast was cooked to perfection, tender juicy, crackling on the outside. Mashed taters, gravy, French-style green beans. Heaven on a plate.

Monday, night, even better, Hot Pork Sandwiches.

Tuesday, the last few slices on toasted pumpernickel, with Emmenthaler, sliced onion, hot mustard, and some freshly grated pepper.

I am still sorry the roast wasn't bigger.

I have, at one time or another, eaten every part of the pig that is commonly eaten, and a few that remain uncommon in most cuisines. You don't want a list, you can't handle it.

Tim, I think we shall forever be polar opposites on this question. But I still love ya.

[Kamakiri]

You and Sandy G pull this on me all the time.......you guys are like the Roy Rogerses of AK for chrissake :tongue:

You like brussels sprouts, pork, probably even 1980s products of the Chrysler Corporation......glass half full, etc. Other than rap music, I wanna know if there's something you DON'T like.

Admittedly you are quite the connoiseur, but there's got to be something out there that you think just really sucks.

[luvvinvinyl]

Let's see...

I haven't had a tequila, yet, that I like, but I haven't had many.
You nailed it on the 1980's Mopars.
I'm not big on fast foods or pizza chains. "Tastes like shit but you can live on it", though sometimes I resort to it, begrudgingly.
I can easily pass by an olive. No real attraction. I know, go figure.
I suffer fools, neither gladly, not well. You'd think, with all the practice I've been getting, lately, that I would be better at it, but, sadly, no.

Sheesh, I gotta set some standards for myself!

[Army]

Let's see...

I haven't had a tequila, yet, that I like, but I haven't had many.
You nailed it on the 1980's Mopars.
I'm not big on fast foods or pizza chains. "Tastes like shit but you can live on it", though sometimes I resort to it, begrudgingly.
I can easily pass by an olive. No real attraction. I know, go figure.
I suffer fools, neither gladly, not well. You'd think, with all the practice I've been getting, lately, that I would be better at it, but, sadly, no.

Sheesh, I gotta set some standards for myself!

Hmmm... We may have to work on that at the fest. Tequilla is one of my fav.s :yes:

What ya think Roy beer brats and margaritas hold the olives on the relish tray :lmao:

[Cleve]

I love -

Sausage Patties
Ham sammiches
Bacon
Ham
Pork chops (thick, and done on the George Foreman Grill!)

But I'm not sure if I like pork or not.

[Cleve]

Hmmm... We may have to work on that at the fest. Tequilla is one of my fav.s :yes:



I suddenly have an urge to hear Jimmy Buffet's "Margaritaville".

[doucanoe]

We had Pork for dinner tonight.

Med. cut chops
1st - Seasoned flour dredge
Next - Egg wash
Next - Seasoned panko flakes

350 for one hour with a baked potato and some sugar snap peas.

KICK MOFACKIN ASSSSS.....

RC

[Kamakiri]

I'm bettin' fabvsix missed this thread ;)

[tentoze]

Ssshhh! He'd wanna toss sauerkraut all over everything.

[Celt]

soured grout :yuck:

[tentoze]

On a related cabbagey note, when my twins were little, they thought coleslaw was spelled "cold slop"- wouldn't touch it then, and still won't 20 years later.

[Celt]

On a related cabbagey note, when my twins were little, they thought coleslaw was spelled "cold slop"- wouldn't touch it then, and still won't 20 years later.
Smart kids... :yes:

[Filmboydoug]

Ssshhh! He'd wanna toss sauerkraut all over everything.

Now you're talking!

[ozmoid]

Pork tenderloin, slice it thin and sear it in a hot cast iron. Warm some honey and EVOO in equal parts, until they blend, then add as much minced garlic as you can handle. Glaze the seared pork and finish over an open flame, keep the glaze coming and turn them often. Should only take 4-6 minutes on the open flame, depending on thickness/how done you like them.

Serve it with a nice oriental style rice - I like water chestnuts, broccoli, onions, and carrots. Add a touch of soy and enjoy!

[ozmoid]

Whoa whoa whoa......back it up a second......

You guys consume pig brains and testicles?

Holy shit! Are you guys really that hungry? Damn man, grab a jar of peanut butter or something.

How can you eat eggs and brains????? :wtf:

And not want to vomit :confused:

As in BRAINS...like the things we use to think with.........OMFG!

The actual pork meat is bad enough....next we'll find out that you people eat charninya :eek:
Pig brains and eggs are a staple down here, kind of like rice in China. I usually toss the brains in some bacon grease first for a couple minutes, then add the eggs in and scramble away! :D

Never had charninya, but hand me a spoon and I'll give it a try. Probably tastes a little like liver, it should be rich in iron!

[Drybasement]

My wife's family (father's side) is Polish so I've had the opportunity to try charnina (duck's blood soup). Not too bad but I highly doubt that it will ever become a staple around my house.

[dstarr]

Pork on the market today is too lean compared to the 70's-80's. Also most of the fresh cuts are pumped up with sodium phosphate to hold more water in the cut, and as a mild preservative, which I do not like as I make my own sausages.

[dstarr]

The difference between pork and ham, bacon, smoked sausage is that they are cured with sodium nitrite/nitrate. This is what gives the meat a pink color even after cooking. If you were to cook a leg of pork you would end up with a pork roast, cure it and you have ham. Pork fat rules baby!

[fabvsix]

No I'm holding back Tim because I don't want to piss anyone off. But some members got some Southern nerve......."Toss it over everything".......

[luvvinvinyl]

Family connections here with a swine farm, so I get freshly killed pork, butcher, wrap, and freeze it myself. Friend smokes prosciutto, sausages, and makes ham very similar to a Westfalian I used to get from Rolf, my butcher in Kitchener-Waterloo.

I'm looking for a source for steers on the hoof. I used to get them from friends of my parents. Slaughter and hang for 21 days, butcher, and enjoy.

[luvvinvinyl]

Sauerkraut and roasted pig tails! Mmmm-m-m-m-m-m

[ozmoid]

Somehow, I knew that we would sooner or later take a left turn into sauerkraut territory - how could you not have kraut with pork? LOVE the german foods, schitzel is a particular favorite, although I do like a good rinder roulade every now and then... :drool:

[luvvinvinyl]

I make a beef rouladen, too. Tim might be able to choke that down. Bacon, dill pickles, stoned mustard, onions, rolled in paper-thin slices of sirloin. Secure with a skewer, brown, then braise for about an hour. Deglaze the pan, with a little beer, and serve the sauce on the side. Slice the roll open, and drizzle the sauce inside. Accompany with Bartofelpuffer and braised red cabbage, or Käsespätzle.

[Kamakiri]

Two burgers, charbroiled + one Budweiser = happy Kamakiri :D

[grumpy]

Two burgers, charbroiled + one Budweiser = happy Kamakiri :D

Add fries and me too ! :)

[Celt]

Now you guys are talkin'!

[ozmoid]

I make a beef rouladen, too.
Ernie, you never cease to amaze me. I haven't tried my hand at the rouladen, we have a German restaurant two counties over, owned by a German family, still first generation in America. It is worth the drive!

[Drybasement]

we have a German restaurant two counties over, owned by a German family, still first generation in America. It is worth the drive!

We have Frankenmuth. :rolleyes:

[Arkay]

Pork can be good or bad. The overlooked factor in the equation is that much depends on what the pig was fed, since many excess toxins get stored in the pig's fat, then passed on to us when we eat the meat.

This is true of many foods. Compare grain (and hormone, antibiotic, etc...)-fed US beef with grass-fed Argentinian beef, for example. When KFC first opened in Hong Kong, they had to close down within a year because the chicken tasted bad. Investigation finally revealed that the farmers in China growing the birds under contract were cheating on the contracts and actually feeding the chickens fish meal, to cut their costs. Made the chicken taste "fishy". KFC had to wait about 15 years for people to forget about that, before it could successfully return to the market.


Oh, and pork is just krop spelled backwards....
<another surreal moment there, brought to you by someone who recently ate some pork...>

[ozmoid]

We have Frankenmuth. :rolleyes:
Huh? Do I wanna know? :scratch2:

[Drybasement]

Huh? Do I wanna know? :scratch2:

It's a very popular city here in Michigan. The entire place has a German Bavaria look in a touristy sort of way. It's a nice place but hardly authentic. That's why I sarcasticly mentioned that town since you were dining in an authentic German restaurant.

[ozmoid]

It's a very popular city here in Michigan. The entire place has a German Bavaria look in a touristy sort of way. It's a nice place but hardly authentic. That's why I sarcasticly mentioned that town since you were dining in an authentic German restaurant.
I'm sorry I brought it up. :nono: :smoke:

[Drybasement]

I'm sorry I brought it up. :nono: :smoke:

The sarcasm wasn't directed towards you btw. It was directed at us poor Michiganders that have to endure that place.

Now, if you want authentic Polish cuisine, there's a restaurant 15 miles to the east of me (Bay City) that's fantastic.

Cheers

[grumpy]

Shit i thought everyones heard of frankenmuth. Ive seen billboards 4 states away from here for that place. Never been there..

[Reel 2 Reel]

Frankenmuth... been there ....done that.....

As for the polish place ... I'm not even gonna try to spell it...but I know the place ...I hear the food is excelent :thmbsp:

[Drybasement]

Frankenmuth... been there ....done that.....

As for the polish place ... I'm not even gonna try to spell it...but I know the place ...I hear the food is excelent :thmbsp:

Krzysiak's House

Damn good food in there Gary. Hey, let's get together someday with the wives and go.

Cheers

[ozmoid]

The sarcasm wasn't directed towards you btw.I never thought otherwise. :)

[onepixel]

Man...some of you guys haven't had any good vittles!

Slow smoked Texas style pork ribs, with spicy honey and Jack Daniel BBQ sauce

Hawaiian pit roasted Kalua pig in banana leaves

Mexican Carnitas with some salsa fresca

How about some grilled jumbo shrimp wrapped in bacon...

[fabvsix]

With a grand Margarita too ! :banana: :tresbon:

[Cloth Ears]

Pork can be good or bad. The overlooked factor in the equation is that much depends on what the pig was fed, since many excess toxins get stored in the pig's fat, then passed on to us when we eat the meat.

I recommend that if you are going to buy pork for roasting, that you enquire of your butcher whether it's a male or female pig. For some reason (sexist?) female pigs in Australia always produce the best tasting and tenderest meat.

If you like that sort of thing.

Incidentally,
Glaze up some onions and/or shallots - maybe a spice or a herb (marjoram, thyme, maybe)?
Add some nice white wine (you'll have a while, so you might keep a glass or 2 to yourself) and peel/core/slice some apples (I use Granny Smith) and simmer for a bit.
Put this stuff on the bottom of your roasting tray and put the pork on top (crackling side up, of course). Cover with tin foil!
Put in a pre-heated oven (160C or 325F). You'll want to cook it for about 15-17 minutes per pound (33-37 minutes per kilo).
After one-third the time, remove the tin foil.
With one-third the time left to go, turn it up to 450F (230C) to get the crackling nice and crisp.
Serve with roast potatoes and whatever greens you like and a generous portion of the roasted apples.

[Yamaha B-2]

The hole-in-the-wall Puerto Rican restaurant across the street from where I teach has roast pork on Friday. I get over for lunch at least a couple of times a month. Rice & beans and roast pork. Always with a nice strip of the crackling skin (hmmmmm). Delicious. They cover the entire outside with ground pepper prior to roasting and it done to perfection. The rice and beans are excellent, as well. And Goya pear juice that is packaged in PR and served ice cold. A most tasty and filling repast. Too bad it is for lunch so can't have a nice cold one with it.

[Kamakiri]

Pork still sucks.

[fabvsix]

Sorry Tim, NOTHING is better than PORK! PORK FAT RULES TOO!

My father, who is 79, has eaten pork all his life and has NO medical issues due to eating PORK. PURE NONSENSE! Moderation is key! Too much of anything is NOT good for one......:yes::yes::yes:

And I just ate some steamed BRUSSEL SPROUTS ! YUM YUM.....

[Kamakiri]

Pork fat rules? I mean, as a laxative I can see, but.......

[fabvsix]

And the PORK BUTT is the BEST part! Bone in of course! One day when you make it out this way, I'll cook you a chicken dinner that was seared in PORK FAT and you'll eat everything but the plate. Hey they all grow up together, why not cook them together (Pork, Chicken, Beef)??? You have no idea what you are missing my friend...:tresbon::thmbsp:

[whoaru99]

Schweinfleisch ist gut.

[fabvsix]

say what? :scratch2:

[whoaru99]

Pig meat is good.

[sauuuuuce]

Ribs.

The end.

[fabvsix]

Ya!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! PORK RULES :banana::banana::thmbsp::tresbon:

AS I say More for us Tim.........:yes::yes::D:tresbon:

[tshoejohn]

Chopped pork sandwich at Famous Dave’s is the best I have ever had. If there is one near you it’s worth giving it a try. Also, their ribs are fantastic.

[jimfet]

If I could only have one meat for the rest of my life. I would pick pork. My life would probably be shorter. But hey..Who want's to live along time if you can only eat 1 meat.

[wajobu]

I hear that pork and spinach work well together.

http://audiokarma.org/forums/showpost.php?p=2184861&postcount=11

[tentoze]

Not in my house.

[Kamakiri]

:puke: :puke: :puke:

[Urizen]

I have a great recipe for pork and Brussel sprouts if anyone wants it.:smoke:

[stuartk]

I hear that pork and spinach work well together.


This looks good:


1/2 (10 ounce) package frozen chopped spinach, thawed and drained
3 tablespoons margarine
1/2 cup diced onion
1 clove garlic
1/3 cup dry bread crumbs
3 pounds pork tenderloin
2 tablespoons ketchup
1/4 cup orange juice
2 tablespoons teriyaki sauce
1/2 teaspoon ground cumin



DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
3. In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. Use meat thermometer to check for doneness. Thermometer should read 160 to 170 degrees F (71 to 77 degrees C).

[stuartk]

Marinate a pork loin in orange juice, mustard, and garlic for a couple of days, cook it slow but not too long on the grille ... mmmm

I think I'm going to try that. :)

[stuartk]

2 more words: Mountain Oysters. Never had the, umm, pleasure, but heard they're tasty if fixed right... Have eaten scrambled eggs & brains a few times at McLean's in Richmond....-Sandy G.

After all the problems with Mad Cow (BSE), I don't think I want to eat any brains.

[Kamakiri]

It's things like this that make me truly appreciate Mexican food. People in Mexico know full well which parts of the animal should be thrown away.

:puke:

[Fisherdude]

It's things like this that make me truly appreciate Mexican food. People in Mexico know full well which parts of the animal should be thrown away.

:puke:

Oh, yeah? Explain menudo.

[stuartk]

It's things like this that make me truly appreciate Mexican food. People in Mexico know full well which parts of the animal should be thrown away.

:puke:

Never been to Mexico, huh? :)

[stuartk]

Oh, yeah? Explain menudo.

I was thinking the very same thing. Mondongo.

[Missingtime]

Safeway had killer bone in roasts but it was in a beautiful person area in Colorado so not likely nationwide. Browned and add a pound of sour cream.

[jimfet]

Talking bout good. Try frying your bacon while you're in the nude. Stand as close to the pan as you can.

[Kamakiri]

Never been to Mexico, huh? :)

Actually, no. But I've been to lotsa taco joints and eaten my share of paella :D

[stuartk]

Actually, no. But I've been to lotsa taco joints and eaten my share of paella :D

Taco joints do not usually offer what I would call traditional Mexican cuisine.

Paella is actually from Spain. (Valencia, to be precise.)

[stuartk]

Try looking at:

http://en.wikipedia.org/wiki/List_of_Mexican_cuisine_dishes

and then:

http://en.wikipedia.org/wiki/Taco


Look at: Tacos de Tripita and Tacos de Cabeza

I'm sure you'll like the Sesos and Ojo. Cachete or Trompa anyone?

How about the Tacos de Cazo with Buche? Ummmm..... I bet that's your favorite. :D

[Andyman]

I've been to Mexico (Juarez) and didn't partake of the street food tacos from the guys with the hot sacks over their shoulders. One can only imagine what the "protein source" could be in those bags, and I doubt much, if any, of what was in there got thrown away...

[stuartk]

I've been to Mexico (Juarez) and didn't partake of the street food tacos from the guys with the hot sacks over their shoulders. One can only imagine what the "protein source" could be in those bags, and I doubt much, if any, of what was in there got thrown away...

I'm sure that some of those venders were selling tacos where the least offensive ingredient was sawdust.

Others probably offered a good, sanitary product. Some people are honest and take pride in their work.