Is this place getting bitchier or is it just me?

[mondeo]

Back on topic:

If you cook just the 50% pig part of ManBearPig, does it count as pork? Is eating ManBearPig 50% cannibalism?

 

[Warp Daddy]

So Snoseek,you WANT PORK Freud has LOTS to say 'bout that situation,

 

[billski]

Sub topic:

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Also how do you like to eat pork loin?

This thread is schiz

Main Topic: Is this place getting bitchier or is it just me?

I'll stay on main topic :dunce:

 

[2knees]

My new briefcase:

now that's some funny shit right there

 

[bvibert]

My new briefcase:

I gotta get me one of those!

 

[Moe Ghoul]

QFT

Best post in this thread.

 

[gorgonzola]

i missed the subtitle and was confused a little by all the pig porn - damn root that looks awesome, you gotta do a spring parking lot smoker session at blue!
other than spagehetti sauce, some ribs and mrs snobunski's stuffed pork loin (i think it origintes from the mayberry rfd cookbook) i'm much more of a beef and fish guy.
pretty funny, at the edge of never screening monday glen plake was asked what he did for training in the off season and he laughed out "bacon... and waterskiing"

 

[ctenidae]

Back on topic:

If you cook just the 50% pig part of ManBearPig, does it count as pork? Is eating ManBearPig 50% cannibalism?

Wait- ManBearPig is only 25% Man, 25% Bear, and a full 50% Pig? this really changes the dynamic rather dramatically. At most, it'd be 25% canabalism, but 0% if you ate the pig or bear parts.

 

[ctenidae]

http://www.epicurious.com/recipes/food/views/Chicken-Fried-Ribs-350218

Thanks, Sev.

 

[mondeo]

Wait- ManBearPig is only 25% Man, 25% Bear, and a full 50% Pig? this really changes the dynamic rather dramatically. At most, it'd be 25% canabalism, but 0% if you ate the pig or bear parts.

No, no, no. It's half man, half bear, half pig.

 

[ctenidae]

No, no, no. It's half man, half bear, half pig.

Gotcha- that's why he's so big, with the strength of 1 and a half men.

 

[snoseek]

Bumping because tonight I roasted off the butt end of a loin on a rack of carrots, with a little herb, garlic, salty sort of paste. Removed pork and deglazed with a splash of 18 year. No starch needed.

 

[snoseek]

If I was really civilized I wouldn't be washing this down with a Keystone light......

 

[ZYDECORICH]

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

my daughter just asked if that was Palamb!!
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