burun wrote:.
Mmm, pork jerky.
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Homer ?
pork
32Secret Pigscoff!
I’ve just got back from Corsica, what a beautiful place.
Among its many charms are fine cheeses and charcuterie regarded as amongst the best in France if not the world. Here the pigs roam freely over the mountains, snuffling around in the wild myrtle, thyme and rosemary and are traditionally fed on local chestnuts (this bit is called how I nixed any mental dissonance.) The famous Figatellu sausages aren’t made in summer but the local jambon is a year-round staple. When in Italia….
An early morning sortie to the local market saw my first taste of meat in almost two decades. Standing in line and contemplating my minor transgression at the boucherie stall felt a little giddy but any doubts were swiftly put to bed as a couple of deft slices were cut by the hand of an artisan.
I’ve eaten a lot of smoked, salted and cured fish so it wasn’t so startling to have so much flavour concentrated in such thin, delicate slices but what was surprising was the striata of velvety fat running though each sliver. It has a mouth-feel that has been generally absent from my diet for a long time and each slice was cut to the perfect thickness so it melted on contact. Couple this to the local cure of those aforementioned mountain herbs and some fresh bread and this made for a very fine breakfast. I might not leave it so long next time.
(Corsica is lovely, rugged and wild, we had the best time rattling around on rickety trains, stopping off at any beach that took our fancy...
..there is also a Corsican Electrical Audio of sorts but where the one in Chicago is staffed by world-class engineers and boasts an impressive collection of microphones and acoustically perfect rooms, this one sells a few buckets and spades and the odd beach football.)
I’ve just got back from Corsica, what a beautiful place.
Among its many charms are fine cheeses and charcuterie regarded as amongst the best in France if not the world. Here the pigs roam freely over the mountains, snuffling around in the wild myrtle, thyme and rosemary and are traditionally fed on local chestnuts (this bit is called how I nixed any mental dissonance.) The famous Figatellu sausages aren’t made in summer but the local jambon is a year-round staple. When in Italia….
An early morning sortie to the local market saw my first taste of meat in almost two decades. Standing in line and contemplating my minor transgression at the boucherie stall felt a little giddy but any doubts were swiftly put to bed as a couple of deft slices were cut by the hand of an artisan.
I’ve eaten a lot of smoked, salted and cured fish so it wasn’t so startling to have so much flavour concentrated in such thin, delicate slices but what was surprising was the striata of velvety fat running though each sliver. It has a mouth-feel that has been generally absent from my diet for a long time and each slice was cut to the perfect thickness so it melted on contact. Couple this to the local cure of those aforementioned mountain herbs and some fresh bread and this made for a very fine breakfast. I might not leave it so long next time.
(Corsica is lovely, rugged and wild, we had the best time rattling around on rickety trains, stopping off at any beach that took our fancy...
..there is also a Corsican Electrical Audio of sorts but where the one in Chicago is staffed by world-class engineers and boasts an impressive collection of microphones and acoustically perfect rooms, this one sells a few buckets and spades and the odd beach football.)
pork
34madlee wrote:This may dissuade you all:
http://www.rollingstone.com/politics/story/12840743/porks_dirty_secret_the_nations_top_hog_producer_is_also_one_of_americas_worst_polluters/1
You know, for all the repulsion factor that photo evokes in me (a carnivore), what was worse was the accompanying article, which runs down in absolutely horrifying detail the crimes against the environment, economy and nation's health perpetrated by the big industrial pork farmers. I was as dismayed by that piece more than anything I've read that didn't involve mass murder or the like.
pork
35I can't remember where I heard it, but supposedly, pigs and humans have very similar immune systems and therefore have the same type of defenses and vulnerablities. Since pigs are basically living in their own shit and live on top of each other, it's basically an incubator for communicable diseases that have a very good chance of jumping to humans.
pork
36lemur68 wrote:I like the porcine meats, but I'm afraid to cook them myself, because I'm afraid of trichinosis.
There are less than ten cases of trichinosis per year in America, and most of these come from boar and bear meat. Pork cooked to medium - about 60 degrees centigrade - kills trichinae spiralis, the parasite responsible for trichinosis. So, if you cook your pork to well done, you'll be more than safe. If you prefer it medium, use a meat thermometer and go for an internal temperature of 60 C. Sorted. Get porking!
pork
37tmidgett wrote:pulled pork is smoked
I was gonna say the same thing. Makes the poll kind of useless.
I do love love love pork of just about any kind.
Pork Chops
Pork Tenderloin
Bacon (which has it's own thread)
Pork Ribs
It's all good.
Available in hit crimson or surprising process this calculator will physics up your kitchen
pork
39here's another article about the modern pork industry:
http://www.harpers.org/archive/2006/05/0081030
pretty weird, pork production is reaching the level of industrialization and homogeny of chicken production.
i love pork, though, so i buy local.
jordan
http://www.harpers.org/archive/2006/05/0081030
pretty weird, pork production is reaching the level of industrialization and homogeny of chicken production.
i love pork, though, so i buy local.
jordan
pork
40burun wrote:I have never tried pig's feet.
I see them pickled, in jars. Lots of different cultures eat them. I want to try them sometime, but nobody ever wants to share, and I am unsure if I would want to eat a whole one.
I have eaten a pig's tail, roasted. It was kinda like eating pork jerky.
Mmm, pork jerky. Especially if it comes from this guy.
So that's what New Beef King is. I've always wondered when walking by, just never gone in there yet. Maybe on Saturday. Have you ate at the Excellent Pork Chop House on Doyers street? Their pork chops, and everything else, are so good.
Pork is the king of all meats. A friend of mine who's Muslim used to tell me that angels would beat me after I die for eating pork. I'd tell him that the only reason god told the Jews and Muslims not to eat it is that he wanted it all for himself. Not sure why the Christians got skipped though.