Re: Redefining eternity

On 2024-12-10, Jill McQuown <j_mcquown@comcast.net> wrote:

On 12/9/2024 4:48 AM, Cindy Hamilton wrote:

On 2024-12-09, Michael Trew <michael.trew@att.net> 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.

 
Lean cuts of pork (loin, tenderloin) are good when they're not
overcooked -- still showing a hint of pink in the middle.  The
flavor is delicate, almost like that of veal.
 

I seem to recall Michael won't eat meat with even a hint of pink it it.

Yes, I know that.  It doesn't affect my recommendation not to
overcook lean pork.  Or any other meat, for that matter.

--
Cindy Hamilton