Guest guest Posted January 3, 2004 Report Share Posted January 3, 2004 In a message dated 1/3/04 6:52:41 PM Eastern Standard Time, katja@... writes: > but, what were the " possible health reasons " ? does it always need to be > soaked? > That is her recommendation, but she does eat bacon-- I don't know how often-- which I doubt is smoked. Personally, I agree with Sally's taste. I absolutely hate pork of all kinds but love bacon to death and eat it nearly every day. She gives the reasons in NT introduction-- e.g. the study on cancer. I don't think there is nearly enough information for any kind of convincing condemnation of pork. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2004 Report Share Posted January 3, 2004 In a message dated 1/3/04 8:54:01 PM Eastern Standard Time, bwp@... writes: > Now that my memory is being jogged about pork, I realize I've eaten > INCREDIBLE pork at Korean restaurants. It's served cold and I think > they steam it. I recall eating a gluttonous amount once because it > was so good, fatty cuts and incredible flavor. One of the staple > dishes at Korean restaurants is a big plate of pork and raw oysters > with some veggies and things. Try it sometime! I don't live in the city, so it's not often I get to go to ethnic restaurants, but I will at some point in the future. In truth, the only (non-bacon) pork I've had is what my grandmother used to cook, and a pork roast I recently had at a restaurant. That and cheap ham. I like bacon and canadian bacon, but I hate the ham in the can and pork roast. It might just be an issue of quality, perhaps. I'm very selective with my bacon, too. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2004 Report Share Posted January 3, 2004 In a message dated 1/3/04 9:02:36 PM Eastern Standard Time, Idol@... writes: > Canned ham is gruesome -- and I say that as a ham lover. I suspect you > just haven't had much good pork. Do you like any kind of sausage, for > starters? Oh, sausage is ok; I'd forgotten about it. I never liked it much, except with certain things. But since I've started eating meat, and then good quality meat, I haven't eaten any but once-- recently, it was pretty good-- and from comments on this list I haven't bothered to look for any because it sounds as if I wouldn't be able to find good sausage unless I made it myself. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2004 Report Share Posted January 3, 2004 wow! but, what were the " possible health reasons " ? does it always need to be soaked? At 06:26 PM 1/3/2004, you wrote: >Ha, Sally got back to me within minutes :-) > >She said that respect for 's Jewish background is one factor in her >decision not to include pork. Her two others were that she doesn't like >pork much >except bacon, and the possible health reasons that caused her to list it as a >compromise food. She said she plans on possibly including traditional Asian >recipes for pork that utilize soaking it in an acid medium in future books. > >Chris > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2004 Report Share Posted January 3, 2004 Chris- Canned ham is gruesome -- and I say that as a ham lover. I suspect you just haven't had much good pork. Do you like any kind of sausage, for starters? >but I >hate the ham in the can and pork roast. It might just be an issue of >quality, perhaps. I'm very selective with my bacon, too. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2004 Report Share Posted January 3, 2004 Chris- It is difficult, I'll grant you that. I used to think ' natural breakfast sausages (the ones with just pork, salt and spices, no sugar or other fillers) were pretty good, but I had a couple the other day, and now that I've been making my own for a year or so, bleck! Germany used to be the land of perfection, by contrast, but I haven't been there in more than twenty years; for all I know, their food infrastructure has been sufficiently modernized that their sausages suck now too. >because it sounds as if >I wouldn't be able to find good sausage unless I made it myself. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2004 Report Share Posted January 3, 2004 Health reasons could range from antibiotics, growth hormones (pretty sure they're legal for beef only), soybean feed (biggie with commercial pork as fattening pigs was the original use of soybeans in the U.S.). Not to mention commercial operations are done inside, they're allowed little movement, no sunlight or earth for them to get minerals and D from. In VT there should be a way to get uncured (not smoked) bacon done. If not I'm sure we can dig up recipes. has sausage recipes. Have the same book as him Better Than Store Bought, actually two copies. Did post my Italian sausage recipe here before. Should be in archives. Sausage patty fried and smothered in onions and peppers fried in olive oil and butter is better than any fair smell you can imagine. Store bought pork and homegrown are no comparison. Even the old corn, kitchen scrap homefed is better than storebought ever was. Meat and fat is denser and tastier. Ham with raisin sauce used to be one of my favorites next to corned beef. Last place we got pork smoked it was an awful job and they don't do it anymore. Only half decent canned hams i ever had was from Poland. Prefer pork chops and steaks now as its a quicker meal. Dredge it in a homemade mix of about a dozen spices in sorghum or bread crumbs if you're not gluten free and bake. Applesauce is a must with pork. Wanita > > but, what were the " possible health reasons " ? does it always need to be > > soaked? > > > That is her recommendation, but she does eat bacon-- I don't know how often-- > which I doubt is smoked. > > Personally, I agree with Sally's taste. I absolutely hate pork of all kinds > but love bacon to death and eat it nearly every day. She gives the reasons in > NT introduction-- e.g. the study on cancer. I don't think there is nearly > enough information for any kind of convincing condemnation of pork. > > Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2004 Report Share Posted January 3, 2004 >Oh, sausage is ok; I'd forgotten about it. I never liked it much, except >with certain things. But since I've started eating meat, and then good quality >meat, I haven't eaten any but once-- recently, it was pretty good-- and from >comments on this list I haven't bothered to look for any because it sounds as if >I wouldn't be able to find good sausage unless I made it myself. > >Chris OK, I have to say I agree with on this one. Except for bacon, no one in my family will eat pork. It could well be an issue of quality: we have WONDERFUL beef and have not tried " real " pork. My family won't eat storebought beef now much, either. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2004 Report Share Posted January 4, 2004 yeah, i agree. the reasons there were prettly slim and i was hoping for more. but with everyone's stuff on the list, i'm feeling pretty good about it now! At 08:34 PM 1/3/2004, you wrote: >Personally, I agree with Sally's taste. I absolutely hate pork of all kinds >but love bacon to death and eat it nearly every day. She gives the >reasons in >NT introduction-- e.g. the study on cancer. I don't think there is nearly >enough information for any kind of convincing condemnation of pork. atg technical support support@... 1-800-RING ATG Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2004 Report Share Posted January 4, 2004 it's true - we have a great " smokehouse " that does uncured stuff... hey, i tried searching the archives but they're not accessible - it says we've gone over our memory limit, which somehow just doesn't surprise me if you have an extra copy of the book, i'd be happy to take it off your hands during the pork exchange At 10:19 PM 1/3/2004, you wrote: >Health reasons could range from antibiotics, growth hormones (pretty sure >they're legal for beef only), soybean feed (biggie with commercial pork as >fattening pigs was the original use of soybeans in the U.S.). Not to mention >commercial operations are done inside, they're allowed little movement, no >sunlight or earth for them to get minerals and D from. > >In VT there should be a way to get uncured (not smoked) bacon done. If not >I'm sure we can dig up recipes. has sausage recipes. Have the same book >as him Better Than Store Bought, actually two copies. Did post my Italian >sausage recipe here before. Should be in archives. Sausage patty fried and >smothered in onions and peppers fried in olive oil and butter is better than >any fair smell you can imagine. Store bought pork and homegrown are no >comparison. Even the old corn, kitchen scrap homefed is better than >storebought ever was. Meat and fat is denser and tastier. Ham with raisin >sauce used to be one of my favorites next to corned beef. Last place we got >pork smoked it was an awful job and they don't do it anymore. Only half >decent canned hams i ever had was from Poland. Prefer pork chops and steaks >now as its a quicker meal. Dredge it in a homemade mix of about a dozen >spices in sorghum or bread crumbs if you're not gluten free and bake. >Applesauce is a must with pork. > >Wanita > > > > but, what were the " possible health reasons " ? does it always need to be > > > soaked? > > > > > That is her recommendation, but she does eat bacon-- I don't know how >often-- > > which I doubt is smoked. > > > > Personally, I agree with Sally's taste. I absolutely hate pork of all >kinds > > but love bacon to death and eat it nearly every day. She gives the >reasons in > > NT introduction-- e.g. the study on cancer. I don't think there is nearly > > enough information for any kind of convincing condemnation of pork. > > > > Chris > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2004 Report Share Posted January 4, 2004 Was thinking with the trichonosis, cook well standard Sally might have considered pork to not fit into both the raw and cooked meats chapters like fish and beef. Would be more research than finding and testing steak tartare and ceviche recipes. Wanita From: " katja " <katja@...> > yeah, i agree. the reasons there were prettly slim and i was hoping for more. > but with everyone's stuff on the list, i'm feeling pretty good about it now! > > At 08:34 PM 1/3/2004, you wrote: > >Personally, I agree with Sally's taste. I absolutely hate pork of all kinds > >but love bacon to death and eat it nearly every day. She gives the > >reasons in > >NT introduction-- e.g. the study on cancer. I don't think there is nearly > >enough information for any kind of convincing condemnation of pork. > > atg technical support > support@... > 1-800-RING ATG Quote Link to comment Share on other sites More sharing options...
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