On Wed, 19 Nov 2014 08:05:59 -0500, "Mr. Luddite"
wrote:

On 11/19/2014 7:52 AM, Poco Loco wrote:
On Tue, 18 Nov 2014 18:47:51 -0500, "Mr. Luddite"
wrote:

On 11/18/2014 6:17 PM, Califbill wrote:
wrote:
On Tue, 18 Nov 2014 12:01:14 -0500, "Mr. Luddite"
wrote:


On 11/18/14 11:15 AM, Poco Loco wrote:

When I kill an animal or bird, TOAD, I eat it for dinner that night or
the next. If I didn't eat it for dinner, I'd be hungry that night.
Therefore I'm a subsistence hunter.


Or, you could hop on the 'guzi and run down to the supermarket to buy a
nice, thick steak.



My preference ;-)

Thick pork chop, better.



I go along with that. Not overcooked though. Too often chops are
overcooked and dried out.

The loin has little fat anyway. I think it should be cooked with a
little pink left in the middle. Trichinosis in store-bought pork is
pretty rare these days.



I saw a show on TV recently that described some of the work being done
to modify the DNA of pigs raised for consumption. The pigs are much
more lean with high levels of omega-3 fatty acids similar to that found
in some fish.

Well, the shoulder is still pretty well fat-endowed and is the best
cut for pulled pork anyway. Smoked ham is pretty good. Pork chops are
best breaded, IMHO, 'cause that tends to keep the juice inside. Of
course the breading and fat from frying isn't all that great, but once
in a while you just gotta live.