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Index »
Radio Paradise/General »
General Discussion »
The Day the Sausage Died
Page: 1 , 2 Next
thisbody
Posted:
Jul 9, 2024 - 10:43am
TIME BEING
Manbird
Posted:
Aug 22, 2023 - 2:27pm
ScottFromWyoming wrote:
yoink!
Beez
Posted:
Aug 22, 2023 - 7:59am
Beaker wrote:
Beaker
Posted:
Aug 22, 2023 - 7:35am
ScottFromWyoming wrote:
Full story! lol
ScottFromWyoming
Posted:
Aug 22, 2023 - 7:28am
hobiejoe
Posted:
Jul 14, 2011 - 6:49pm
BlueHeronDruid wrote: I've got to try some of this pork!
And agreed about the fat. Nothing like the crispy sinfulness of it all.
Not necessarily crispy, either. The first time I had belly pork was on one of my aunt and uncle's visits from NY. Aunt Corinne was Chinese, and Uncle Roger loves to cook. So Roger got hold of the best belly he could find and basically (there's a longer story to which we kids were not enlightened) poached in a bain marie and served it with chinese cabbage. The bands of fat between the meat were a translucent jelly. A revelation.
BlueHeronDruid
Posted:
Jul 14, 2011 - 6:41pm
lily34 wrote:
I just picked one up today at the QFC. I'm thrilled to be able to have it at all times in the fridge....
But I'm gonna save my nickels and try to get some of that Kurobuta pork.
lily34
Posted:
Jul 14, 2011 - 6:39pm
BlueHeronDruid wrote: I've got to try some of this pork!
And agreed about the fat. Nothing like the crispy sinfulness of it all.
porkroll!!!
BlueHeronDruid
Posted:
Jul 14, 2011 - 6:38pm
hobiejoe wrote:
I've got to try some of this pork!
And agreed about the fat. Nothing like the crispy sinfulness of it all.
hobiejoe
Posted:
Jul 14, 2011 - 6:36pm
BlueHeronDruid wrote: American Kurobuta (Berkshire) pork is very, very pink almost to red. And ever so tasty and spendy!
Good grief! Splendid stuff. I can only imagine that a Berkshire/Kurobuta sow was left unattended in the vicinity of a particularly virulent wild boar at some point in the dim and distant past.
Lovely marbleing, but I don't know about you, but I do think that the butcher has been over zealous in his trimming of the glory that is damned good pork fat.
BlueHeronDruid
Posted:
Jul 14, 2011 - 6:25pm
hobiejoe wrote: Not that colour , unless you've got some of that there high-falutin' Spaniard-ish Chow-ree-tho stuff.
American Kurobuta (Berkshire) pork is very, very pink almost to red. And ever so tasty and spendy!
dave_porter
Posted:
Jul 14, 2011 - 6:13pm
Have you tried Wild Boar sausages? Absolutely sublime...
hobiejoe
Posted:
Jul 14, 2011 - 6:09pm
Manbird wrote: Nice fat content, but it ain't pork. Not that colour, unless you've got some of that there high-falutin' Spaniard-ish Chow-ree-tho stuff.
Sausage = bits of pig; diced, sliced or even swept up off the floor along with the sawdust. But piggy it should be.
Hogs pudding, anyone?
BlueHeronDruid
Posted:
Jul 14, 2011 - 6:00pm
BlueHeronDruid
Posted:
Jul 14, 2011 - 5:44pm
That sausage was dead long before yesterday. Your argument is invalid. I say good day, sir. GOOD DAY!
Manbird
Posted:
Jul 14, 2011 - 5:39pm
SPACEDOG
Posted:
Jun 22, 2007 - 9:15am
samiyam
Posted:
Jun 22, 2007 - 9:06am
trekhead
Posted:
Jun 22, 2007 - 9:04am
SPACEDOG
Posted:
Jun 22, 2007 - 8:54am
And agreed about the fat. Nothing like the crispy sinfulness of it all. 
