Is this place getting bitchier or is it just me?

[snoseek]

Also how do you like to eat pork loin?

 

[mondeo]

Stfu.

 

[2knees]

Also how do you like to eat pork loin?

with some fava beans and a nice chianti

 

[snoseek]

Where's the F#$$ckin recipe douche?

 

[St. Bear]

Also how do you like to eat pork loin?

Yes, and with Yoshidas Sauce.

 

[snoseek]

with some fava beans and a nice chianti

I once met a weird old dishwasher guy that was convinced pork and human flesh taste identical!Can you confirm?

 

[deadheadskier]

broken down into chops, brined and simply grilled. I kind of suck working with a whole loin roast.

 

[2knees]

I once met a weird old dishwasher guy that was convinced pork and human flesh taste identical!Can you confirm?

no.

but it must've made you at least mildly concerned that a co-worker could make that comparison.

 

[snoseek]

no.

but it must've made you at least mildly concerned that a co-worker could make that comparison.

Nah, we would party after work sometimes. Weird dude though

 

[deadheadskier]

broken down into chops, brined and simply grilled. I kind of suck working with a whole loin roast.

actually scratch that. I don't suck working with whole loin roasts. Pork middle meats are just rather vanilla in general. Pig is far and away my favorite protein. It is so damn versatile with what you can do with various parts in terms of charcuterie and curing. I currently have just got in a prosciutto from a craft spanish producer using 'wooly pig', mangalica breed pig. Funniest looking pig you've ever seen. Looks like a pig humped a sheep. Maybe they should call it a shig. 3 year cure. Blows away Ibirico, which I'm sure you've heard of snoseek. Retail price? $80 a pound. For ham. :lol: crazy

 

[snoseek]

actually scratch that. I don't suck working with whole loin roasts. Pork middle meats are just rather vanilla in general. Pig is far and away my favorite protein. It is so damn versatile with what you can do with various parts in terms of charcuterie and curing. I currently have just got in a prosciutto from a craft spanish producer using 'wooly pig', mangalica breed pig. Funniest looking pig you've ever seen. Looks like a pig humped a sheep. Maybe they should call it a shig. 3 year cure. Blows away Ibirico, which I'm sure you've heard of snoseek. Retail price? $80 a pound. For ham. :lol: crazy

80 dollars!!!!! God I bet the marbeling is stellar. I love pork in all forms-even the lean cuts which day to day lean cooking are an excellent alternative to chicken. Pork is so versatile but i love center cuts brined and cooked au poivre with grainy mustard. Braises are even better but I never seem to find the time. Don't even get me started with whole force meat side of pork-it needs to be in just about every blend. Piglets rule too

 

[deadheadskier]

80 dollars!!!!! God I bet the marbeling is stellar. I love pork in all forms-even the lean cuts which day to day lean cooking are an excellent alternative to chicken. Pork is so versatile but i love center cuts brined and cooked au poivre with grainy mustard. Braises are even better but I never seem to find the time. Don't even get me started with whole force meat side of pork-it needs to be in just about every blend. Piglets rule too

You have no idea. The marbling is unreal. Like Japanese A5 Kobe beef. This prosciutto is cured for 3 years, yet soft as silly puddie and you can literally watch the fat melt on your hand.

we're of the same mind.

I eat plenty of pig middles, but you gotta brine em. Even great Berkshire / Korubuta Pork rarely blows me away without a decent sauce or brine. A Mangilica Loin might though because of the marbling.

Guess what I'm saying is a loin chop from a pig is rarely if ever as good plainly cooked as a really nice beef ribeye that really only needs salt, pepper, fire.

 

[Euler]

Is it prosciutto or jamon serrano?

actually scratch that. I don't suck working with whole loin roasts. Pork middle meats are just rather vanilla in general. Pig is far and away my favorite protein. It is so damn versatile with what you can do with various parts in terms of charcuterie and curing. I currently have just got in a prosciutto from a craft spanish producer using 'wooly pig', mangalica breed pig. Funniest looking pig you've ever seen. Looks like a pig humped a sheep. Maybe they should call it a shig. 3 year cure. Blows away Ibirico, which I'm sure you've heard of snoseek. Retail price? $80 a pound. For ham. :lol: crazy

 

[Geoff]

I toss pork loin in the meat grinder and make Italian sausage burger patties. That's one of my spring tailgate BBQ staples. I usually buy it at sub-$2.00/pound when it's on sale and store it in my chest freezer.

fennel seed, ground fennel, crushed garlic, salt, pepper, paprika, oregano

 

[deadheadskier]

Is it prosciutto or jamon serrano?

one in the same. prosciutto and serrano are respectively the italian and spanish generic words for dry cured ham.

There are different kinds of prosciutto based upon region, bread, etc. There are different kinds of Serrano based on the same. The most prestigious 'serrano' until very recently is/was the Ibirico Serrano. What makes that ham special is not the breed, but the finish feeding diet. The final three months the hogs are fed nothing but acorns. A good one of these will run you $70 a pound at a deli. Big money, but a portion is only an ounce, so pretty much $2.50.

The Mangalica is actually a breed of pig native to highland steppes of Hungary. The pigs are still raised there, but the raw hams are sent to a craft curer in Spain who finishes them.

Here's a picture of the breed.

 

[deadheadskier]

I toss pork loin in the meat grinder and make Italian sausage burger patties. That's one of my spring tailgate BBQ staples. I usually buy it at sub-$2.00/pound when it's on sale and store it in my chest freezer.

fennel seed, ground fennel, crushed garlic, salt, pepper, paprika, oregano

Prefer shoulder for grinding. No where near as healthy as grinding loins, but fat = flavor. mind out of the gutter folks

 

[bigbog]

Also how do you like to eat pork loin?

Don't know....thought your avitar came with snoseek...:-?

 

[severine]

Here's a picture of the breed.

That is one messed up looking creature!

 

[marcski]

I do my pork loin 2 ways:

Center cut, thin sliced (bone in or not). Kosher salt, fresh ground black pepper, fresh chopped rosemary, drizzle some olive oil. Grill. Thin sliced cooks up in like 2 mins.

I also like to get a whole pork tenderloin...And then use various marinades...or also the above rub. Then grill or roast it whole. Then slice and serve.

As for the edginess in here of late..... I think it adds variety and spice just like a good chef would add!

 

[Euler]

Thanks! I had thought there was some some sort of DOC/AOC issues with these names, but since you piqued my curiousity about it I see now that they are generic terms, and that it's something like "Prosciutto di Parma" that has the regulations attached to it.

The problem is that I'm now really craving some serrano and must go find where to get some in my area...not such an easy task in southern VT, but I think I might have some luck at the Brattleboro Food Coop...I know they carry Palacios Chorizo, so maybe they have a good serrano as well.

Salud!

one in the same. prosciutto and serrano are respectively the italian and spanish generic words for dry cured ham.

There are different kinds of prosciutto based upon region, bread, etc. There are different kinds of Serrano based on the same. The most prestigious 'serrano' until very recently is/was the Ibirico Serrano. What makes that ham special is not the breed, but the finish feeding diet. The final three months the hogs are fed nothing but acorns. A good one of these will run you $70 a pound at a deli. Big money, but a portion is only an ounce, so pretty much $2.50.

The Mangalica is actually a breed of pig native to highland steppes of Hungary. The pigs are still raised there, but the raw hams are sent to a craft curer in Spain who finishes them.

Here's a picture of the breed.