Re: Redefining eternity

On Mon, 9 Dec 2024 4:02:33 +0000, Michael Trew wrote:

On 12/8/2024 3:06 PM, Dave Smith wrote:

On 2024-12-08 2:49 p.m., Jill McQuown wrote:

On 12/7/2024 12:01 PM, Michael Trew wrote:

On 12/5/2024 6:12 PM, Dave Smith wrote:

>

Then they started to make pork healthier and it didn't taste as good.

>
What does that mean?

>
Several decades ago, pork fat was deemed "unhealthy" so pig farmers
started raising leaner pigs.  The meat doesn't taste nearly as good
and is one reason people complain about it being so easy to quickly
over-cook to the point of being dry.

>
I thought that it was interesting to hear my niece's comment about
Estonian pork was more like thee pork we used to get in Ontario. I
didn't think that she was old enough to remember how good it used to be
because she was born in 1962  and would have been pretty young when they
traded flavour for health.

>
That might explain why I've never been a fan of pork.  If it's up to me,
the only pork cooked here is occasional pulled pork sandwiches, low and
slow in a crock pot.  I can't say I've ever tasted a pork chop that I
enjoyed.

Pork has a flavor that some people might find unappealing. It's the
nature of the beast. When my aunt taught me to cook shoyu pork, she said
to boil it first and then drain the water and then continue cooking with
fresh water. She called it a "dirty meat." She might have been talking
about the scum the pork produces or maybe the smell of the cooking meat.
Sometimes, when boiling pork, that offensive smell permeates the house.
What can you do about it? Nuttin.
These days, pork is probably a lot milder but you can't change its basic
nature.