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I LOVE PORK ! ! !

 
 
Setanta
 
Reply 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 ! ! !
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Type: Discussion • Score: 15 • Views: 3,861 • Replies: 37
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edgarblythe
 
  1  
Reply Mon 17 May, 2010 12:20 pm
I have ta agree with you there, setanta. I eat pork chops, sausage, bacon - Only meat I eat more of is chicken.
0 Replies
 
Bella Dea
 
  1  
Reply Mon 17 May, 2010 12:23 pm
Bacon. hands down.
0 Replies
 
fresco
 
  1  
Reply Mon 17 May, 2010 12:49 pm
Forget theocracy !....
http://www.forward.com/articles/13245/
0 Replies
 
Rockhead
 
  1  
Reply Mon 17 May, 2010 01:10 pm
@Setanta,
boneless butterfly chops and sauerkraut.

slow cooked...
George
 
  1  
Reply Mon 17 May, 2010 01:14 pm
I thought this was going to be about Congress.
0 Replies
 
dyslexia
 
  1  
Reply Mon 17 May, 2010 01:42 pm
@Rockhead,
maroon! when you remove the bone, you remove half the taste.
mismi
 
  1  
Reply Mon 17 May, 2010 01:49 pm
@dyslexia,
OH, I think so too Dys...bone in porkchops are so GOOD.
0 Replies
 
djjd62
 
  2  
Reply Mon 17 May, 2010 01:51 pm
@Setanta,
we've long known the joys of pork in Canada

http://www.manbottle.com/pictures/pork.jpg

and we eat pig products too Razz
0 Replies
 
edgarblythe
 
  1  
Reply Mon 17 May, 2010 01:54 pm
Roasted uncured hams are great also.
0 Replies
 
Letty
 
  1  
Reply Mon 17 May, 2010 02:15 pm
@Setanta,
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
Setanta
 
  1  
Reply Mon 17 May, 2010 02:21 pm
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?

Heaven
I'm in heaven . . .
0 Replies
 
Francis
 
  1  
Reply Mon 17 May, 2010 02:22 pm
@Letty,
Anyone for a barbecue?

http://www.kerimel.com/media/catalog/product/cache/1/image/5e06319eda06f020e43594a9c230972d/p/o/porc_cotes.jpg

Or pork chops in vermouth sauce:

http://cuisine.elle.fr/var/plain_site/storage/images/elle-a-table/fiches-cuisine/tous-les-themes/cuisine-du-monde/special-trattoria/cotes-de-porc-au-vermouth/30191-1-fre-FR/cotes_de_porc_au_vermouth_large_recette.jpg
Letty
 
  1  
Reply Mon 17 May, 2010 02:40 pm
@Francis,
Better than shrimp on the barbie, Francis. Yum.

The Ink Spots.

http://www.youtube.com/watch?v=D2HNchkebwk
0 Replies
 
farmerman
 
  1  
Reply Mon 17 May, 2010 02:54 pm
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.

0 Replies
 
dadpad
 
  1  
Reply Mon 17 May, 2010 03:22 pm
Enjoy your swine flu heathens.
Lamb rocks my socks
0 Replies
 
InfraBlue
 
  1  
Reply Mon 17 May, 2010 04:52 pm
mmm, battered pigs feet in red chile sauce. . .
ehBeth
 
  1  
Reply Mon 17 May, 2010 04:57 pm
@InfraBlue,
ckckckckcrispy roasted pig tails
some sea salt
done
0 Replies
 
Bi-Polar Bear
 
  1  
Reply Mon 17 May, 2010 05:20 pm
babyback ribs...slow cooked...with barbeque beans, potato salad and nice wine.
ossobuco
 
  1  
Reply Mon 17 May, 2010 05:22 pm
@Bi-Polar Bear,
Porchetta alla Perugina - a stovetop version of porchetta that has worked very well for me:
http://able2know.org/topic/8605-1
0 Replies
 
 

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