Mon 17 May, 2010 12:00 pm
I thank heavens every day for Jews and Muslims . . . that's more pork for the rest of us ! ! !
Ham . . . that is the most sublime pork there is . . . the back "bacon" of Canadian fame, the pork back roasts called pea-meal bacon in Ontario--if not overcooked until they are dry, are almost as good. And, of course, any good pork sausage. I love liver sausage, too, which in North America, in my experience, at least is made from pork liver.
Give me a good pork roast, well cooked but not overcooked, and i'll be a happy man. What's your favorite pork dish or form of pork?
Here, piggie piggie piggie . . . Soo-eeeeeeeeeee ! ! !
I have ta agree with you there, setanta. I eat pork chops, sausage, bacon - Only meat I eat more of is chicken.
boneless butterfly chops and sauerkraut.
I thought this was going to be about Congress.
maroon! when you remove the bone, you remove half the taste.
OH, I think so too Dys...bone in porkchops are so GOOD.
we've long known the joys of pork in Canada
and we eat pig products too
Roasted uncured hams are great also.
Country ham and red eye gravy. Pork chops and gravy with corn bread. My mom used to do the chitterlings bit as well: she called them chittlin's
So if you can't be
With the one you lo-ove . . .
Pork the one you're with ! ! !
Hehehehehehe . . .
I love that red eye gravy, too, but give me that white milk gravy, with pork chops, and some fried hominy with pork sausage?
I'm in heaven . . .
Anyone for a barbecue?
Or pork chops in vermouth sauce:
Better than shrimp on the barbie, Francis. Yum.
The Ink Spots.
I am the RIBMASTER. We had our first bbq ribs of the season this weekend and it was superb. I had a butt in the bbq also, in case someone wanted some pork yank. Ive found that even pulled pork can be improved by adding a little bit of bacon to the pulled pork pile and mixed with the sauce.
I could go back right now and eat more ribs!! I pity the culture that shuns the piggy and its many uses.
Enjoy your swine flu heathens.
Lamb rocks my socks
mmm, battered pigs feet in red chile sauce. . .
ckckckckcrispy roasted pig tails
some sea salt
babyback ribs...slow cooked...with barbeque beans, potato salad and nice wine.
Porchetta alla Perugina - a stovetop version of porchetta that has worked very well for me: