The food thread

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stinius

Disabled Account
2008-10-18 7:59 pm
All the parts of the pig
Mmmm...
I am sad they are no longer $5/head.
Jack and Cal
Those are looking delicious.

Cal
I'm making something similar its called "hodesylte"

Cal,

Looking at the head shot by your name and the first posted picture, err I don’t know how to tell you this, but there is a resemblance!

Ed
That was a bad comment and I dont see the resemblance.
BTW: I suppose that you don't eat pig.
 
Ed
That was a bad comment and I dont see the resemblance.
BTW: I suppose that you don't eat pig.

Stinlus,

That is what is known as a tease, or friendly bit. Cal of course does not look like a pig, he has much better hair.

As to not eating pork, vegans, vegetarians, Jews, Muslims and even some Christians (Antiochans come to mind) don’t eat pork.

It to me is not surprising Middle Eastern groups avoid pork. There is a major pork producer not that far from where I live. On a hot summer day when they are having “problems” you really don’t want to be breathing even 10 miles downwind of them.

Although it may surprise you I do on occasion use some pork products.

One of the more recent developments in US pork production has been the virtual elimination of trichinosis. This was done by stopping the practice of feeding the left overs after slaughter to the rest of the stock.

With the current price of good beef locally hitting more than $15 a pound, my consumption of beef has decreased and I am eating more fish!
 
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Cal,

Looking at the head shot by your name and the first posted picture, err I don’t know how to tell you this, but there is a resemblance!
Hehe. For those who don’t know, Ed and I have a special connection. He’s allowed to poke the bear and I’m allowed to close his account at a moment’s notice.

Isn’t that right Ed?
Ed?
Where’d you go?

I was kidding. Please come back. We need more piggy jokes and no better person I say.
 
One of the more recent developments in US pork production has been the virtual elimination of trichinosis. This was done by stopping the practice of feeding the left overs after slaughter to the rest of the stock.
When my uncle served as a doc in the Korean War, trichinosis was very much an issue. It couldn't be killed in the brutal Korean winters and afflicted both the Korean populace and GI's. Me, I still cook pork to about 170F when finished (tented and rested).
 
Looks like a hospital to me, not a MASH unit. My uncle was an otolaryngologist by education and did surgery at his MASH unit.

From that experience he went to work for Dr. Jonas Salk doing tracheotomies when needed on polio patients.

He didn’t retire until well into his eighties. Only retired when he had a friend in practice who died and left his patients and files in confusion.

When he started in private practice, antibiotics were not as effective in ear infections and a common office procedure was lancing ear drums to preserve hearing during an infection.

Well at least this is food for thought!
 
Had today a quick and lazy dinner based on a plate of oven baked bacon (in the past I used to pan fry but the oven way wins, gets evenly crispy, switch on to the top grill heater, if you have an electric stove with such grill element, at ~200-225 C and keep an eye on it..), tried a new variety with various spices on each stripe, curry, cayenne, black pepper and garam masala.

bacon plate.jpg
 
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