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Stupid Vanity About Pork
Rabidralph
| Sept. 10, 2010
| Rabidralph
Posted on 09/10/2010 8:36:33 PM PDT by rabidralph
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To: freebilly
I don’t mind small, meaningful tattoos but when people get it done all over, they sort of lose their impact. But I have nothing against those who get them.
To: rabidralph
hmmmm.... i’m hungry. what state are you in. hehehe
22
posted on
09/10/2010 8:55:25 PM PDT
by
dangus
To: rabidralph
The tattoo vanity earlier this week got about 600 comments. A vanity about pork should get at least a couple hundred....
23
posted on
09/10/2010 8:55:47 PM PDT
by
freebilly
(No wonder the left has a boner for Obama. There's CIALIS in soCIALISt....)
To: rabidralph
Jerk Pork. In Mooslim world that would be like 2 sins in one, wouldn’t it?
24
posted on
09/10/2010 8:58:36 PM PDT
by
bigbob
To: Hugin
It’s still juicy! The one in the above picture did turn out a little dry. I think I smoked it for four hours. But it was still tasty. Thanks y’all!
To: Hugin
Thanks for the info about trichinosis. I did not know it wasn’t big factor in America anymore.
To: dangus
To: bigbob
To: beebuster2000
:-( I don’t like honey-glazed pork products.
To: fightinJAG
To: rabidralph
You should invest in a nice probe thermometer. Time is a worthless measure compared to internal temperature.
For lean cuts like pork loin, you're best off cooking hot and fast. Toughness is caused by the amount of time the proteins are exposed to heat above a certain temperature.
For cuts with a lot of connective tissue, such as a pork butt or shoulder, tenderness is going to be caused by a breakdown of the connective tissue. So low and slow is the best way to cook something like that.
To: Question Liberal Authority
thank you for your insights. I just now found the meat thermometer in the drawer :-)
To: rabidralph
Always go by the internal temperature of the meat; use a meat thermometer, reading the temperature at the center of the thickest part of the meat, not near any bones.
When I smoke pork, I consider it done at 190 degrees, though it's probably very safe at 180 degrees.
33
posted on
09/11/2010 12:23:11 AM PDT
by
Washi
To: freebilly
34
posted on
09/11/2010 5:15:33 AM PDT
by
griswold3
('Regulation and law without enforcement is no law at all)
To: Washi
To: FrdmLvr
Guess I forgot to mention bacon and sausage.
36
posted on
09/11/2010 7:33:06 AM PDT
by
ixtl
(When people fear government, there is tyranny; when government fears people, there is liberty.)
To: FrdmLvr
LOL! Where did you find that?
To: rabidralph
I think it was posted to FR a couple of years ago. I just love it.
38
posted on
09/11/2010 8:35:17 AM PDT
by
FrdmLvr
( VIVA la SB 1070!)
To: rabidralph
Too late now, but next time, get a good digital meat thermometer. After all, you can’t nuke them from space to be sure in this case.
39
posted on
09/11/2010 8:44:46 AM PDT
by
TheOldLady
(Pablo is very wily.)
To: Hugin
Trichinosis is pretty much nonexistent in American pork. You can eat loin slightly pink in the middle, no problem. Yep. Still, pork is probably the most overcooked meat we eat. Fear of trichinosis forces people to cook it until it's like eating shoe leather, tasteless and dry. Then people complain that they don't like pork because it's tasteless and dry!
Truth is, you can "undercook" pork a little and be ok. I prefer chops in a cast-iron skillet, leaving them a little pink in the center. And they're the juiciest, most flavorful pork chops! Been cooking 'em this way for ages and I'm still here to write about it.
40
posted on
09/11/2010 8:55:12 AM PDT
by
Drew68
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