BoatBanter.com - View Single Post - Pulled Pord

KC

On 8/12/2014 8:03 PM, wrote:
On Tue, 12 Aug 2014 17:01:15 -0400, "F.O.A.D." wrote:

On 8/11/14, 10:19 AM, wrote:
On Mon, 11 Aug 2014 08:59:43 -0400, "F.O.A.D." wrote:

I suppose if you fellas don't like the taste of the meat you are
cooking, all the effort to change its basic flavor is worth the effort.

I am surprised a lefty like you does not understand the history and
tradition of soul food.
This is the trick of turning less than desirable cuts of meat into a
totally different taste sensation. I guess that is what happens when a
liberal seldom actually gets out of his limousine

Oh. I thought it was a way to conceal you were eating fatty food and
adding carcinogens to them. Who started this thread, anyway, some dork
who couldn't spell pork?

Waaaaahhhh, what a ****in' pussy.... Holy ****, you have more chins than
the Mormon Tabernacle Chior... so don't be talking to us about how we
eat.. LOL!

Your post was about the "taste" and "basic flavor".

To be honest these days "soul food" is far healthier than the
traditional recopies. We had a few old black ladies behind us in DC
who cooked the real deal. Lots of lard, organ meat and cuts you don't
find at the Giant.
The strange thing is that when my father talked to Sid Epstein, the
owner of the Normandy Market (our local grocery) he was told that the
actual profit margin on that stuff was higher than it was on steaks.
These days ribs are pretty lean (particularly St Louis cut) and when
you slow cook them, you are not getting much in the way of
carcinogens. Same is true of the pulled "pord" ;-)

All pork is getting pretty lean these days, to the point that pork
loin is too dry to eat if you are not careful how you cook it.