Re: Redefining eternity

On Sun, 8 Dec 2024 21:40:50 +0000, clams casino wrote:

On 12/8/2024 2:19 PM, dsi1 wrote:

On Sun, 8 Dec 2024 17:15:38 +0000, clams casino wrote:
>

On 12/8/2024 3:34 AM, D wrote:

>
>
On Sat, 7 Dec 2024, Carol wrote:
>

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?

>
Big movement at the height of the 'fat-free' era (JR High I think for
you?).  They started doing something with pigs to be somewhat less
fatty or something?
>
Obviously pork overall isn't lean but a lot of the cuts now are leaner.
They also trim more fat off than they used to.
>

>
This is very bad. When I buy my pork, I try to buy pieces with more fat.
The very lean ones are not very good.

>
Pork shoulder is the way to go!

>
Indeed, stay away from pork loin. Go for the pork shoulder and belly
instead. The loin i.e., the other white meat, is just boring. Here's
some Okinawan rafute. When you make it right, you can cut it with
chopsticks. It's not easy to make right. I've done it occasionally.
>
https://photos.app.goo.gl/J7MjrgDj8WvbagCQ7
>
https://www.youtube.com/watch?v=9LNtpV8oPWg

>
>
Oh yes - 1 word = unctuous!

If you make it correctly it is! It's not that easy though. I think
Korean/Japanese/Chinese pork belly is different from American pork
belly. The fat distribution is different. Cooking rafute is interesting.
If you add all the shoyu too early the belly gets tough. I probably
should have spent more time cooking with my aunt.