I had bacon with both breakfast and dinner last night, I'm doing my part.

I braised the hell out of a pork shoulder (with chiles, orange and lime, online, garlic and red pepper) to make pork tacos yesterday.

I'm doing my part as well.

Pork thread!

How to make Puerco Pibil (^), or in other words, the best pork dish ever invented.

Shostie: I braised the hell out of a pork shoulder (with chiles, orange and lime, online, garlic and red pepper) to make pork tacos yesterday.

Although, that sounds yummy, too.

i'm torn because pork is really really cheap lately.

I ate bacon yesterday and probably again tonight.
/Doin' my part.

Unfortunately, "your friendly pork producer" is, 99% of the time, some megafactory-farming huge agribusiness conglomerate like Smithfield Foods, Hormel, or Cargill, so I'm pretty sure they can weather the storm regardless of whether a few more fatties continue eating bacon 7 days a week. And if not, it wouldn't be the worst thing in the world if a little less pig shiat winds up in the water supply for a couple of years.

I get my pork and beef for that matter from a farmer within five miles of my house, so I'm really getting a kick....

make me some tea: Pork thread!

How to make Puerco Pibil (^), or in other words, the best pork dish ever invented.

Looks great, and with bonus Roberto Rodriguez goodness too.

OregonVet: I get my pork and beef for that matter from a farmer within five miles of my house, so I'm really getting a kick....

I'll bet it's awesome, too.

I had bacon-wrapped-beef at a wedding on Saturday, and it was delicious.

OregonVet: I get my pork and beef for that matter from a farmer within five miles of my house, so I'm really getting a kick....

I've never had "local pork". I've heard good things, though.

make me some tea: How to make Puerco Pibil (^), or in other words, the best pork dish ever invented.

Damn, that sounds awesome. I love cochinita pibil, but have never made it myself--I'll have to give that recipe a try for my next big party.

There's got to be someone they can suuuuueeeeeeeeeee

make me some tea: I've never had "local pork". I've heard good things, though.

It's pretty great. Especially the beef. Besides the quality I like how I can specify each cut and the price can't be beat- it was less than $3# which may be a little high for hamburger but it's more than made up for by the roasts, steaks, and tenderloin. I can't remember the price per pound of the pork, but it was like $60 for a half. The bacon is meatier than any I've ever had in my life.

I'm eating bacon on my fat laden double cheeseburger right now. So, I'm really getting a kick....

Uses for Bacon:
° Breakfast
° Lunch
° Dinner
° Midnight snack
° Midday snack
° Fissionable material
° Breast milk substitute
° Aphrodesiac
° Sleep aid
° Negotiation tool

OregonVet: It's pretty great. Especially the beef. Besides the quality I like how I can specify each cut and the price can't be beat- it was less than $3# which may be a little high for hamburger but it's more than made up for by the roasts, steaks, and tenderloin. I can't remember the price per pound of the pork, but it was like $60 for a half. The bacon is meatier than any I've ever had in my life.

Sounds awesome. I can get a lot of homemade pork products here, lots of ethnic butchers that make their own bacon, ham, dried/smoked sausage etc., but I'm not sure where the pork comes from, I'm sure it's a commercial producer.

Grandpa: Well let me tell you something now, Johnny. Last Thursday, I turned 95 years old. And I never exercised a day in my life. Every morning, I wake up, and I smoke a cigarette. And then I eat five strips of bacon. And for lunch, I eat a bacon sandwich. And for a midday snack?
John: Bacon.
Grandpa: Bacon! A whole damn plate! And I usually drink my dinner. Now according to all of them flat-belly experts, I should've took a dirt nap like thirty years ago. But each year comes and goes, and I'm still here. Ha! And they keep dyin'. You know? Sometimes I wonder if God forgot about me. Just goes to show you, huh?

I am thinking of making sweet and sour pork chops for dinner tonight.

Or grilled cheese with bacon and tomato soup.

ExJerseyGirl: I am thinking of making sweet and sour pork chops for dinner tonight.

Or grilled cheese with bacon and tomato soup.

My gf made a yummy ham and cheese omelette yesterday. Mmmm ham and cheese.

make me some tea: Sounds awesome.

Biggest drawback: unless I'm in a $100/plate steakhouse, I can't enjoy their food. Too big of a difference.

I know its cliche but isnt this a repeat from - oh I don't know - every 2-3 year interval going back to the begining of recorded history?

Seems to me theres always a story about too much pork (or beef) due to: overproduction, good weather, bad weather, record high prices, record low prices, record feed prices etc etc.

hyperdream: There's got to be someone they can suuuuueeeeeeeeeee

Hahaha.

Had bacon with breakfast this morning myself.

Cyberluddite: Unfortunately, "your friendly pork producer" is, 99% of the time, some megafactory-farming huge agribusiness conglomerate like Smithfield Foods, Hormel, or Cargill, so I'm pretty sure they can weather the storm regardless of whether a few more fatties continue eating bacon 7 days a week. And if not, it wouldn't be the worst thing in the world if a little less pig shiat winds up in the water supply for a couple of years.

this.

I porked my wife last night, so I'm doing my part.

Serves them right, they should have thought of this before they made the free bacon button.

Shostie: I braised the hell out of a pork shoulder (with chiles, orange and lime, online, garlic and red pepper) to make pork tacos yesterday.

I'm doing my part as well.

how does on braise a pork shoulder online?

i am curious because that sounds really good.

PumpUpDaFark: I porked my wife last night, so I'm doing my part.

That is no accomplishment everybody in a four state area has porked your wife.

Pud: I'm eating bacon on my fat laden double cheeseburger right now. So, I'm really getting a kick ACK, MY HEART!....


FTFY, fattie

Dad, I think he's gonna pork her.
He's not gonna pork her, Rusty.

OregonVet: make me some tea: I've never had "local pork". I've heard good things, though.

It's pretty great. Especially the beef. Besides the quality I like how I can specify each cut and the price can't be beat- it was less than $3# which may be a little high for hamburger but it's more than made up for by the roasts, steaks, and tenderloin. I can't remember the price per pound of the pork, but it was like $60 for a half. The bacon is meatier than any I've ever had in my life.

This. I've never got a whole pig, but i can get fresh local bacon that is amazing for about the same price as supermarket stuff.

We went in on half a side of beef last fall, and are almost through it. Quality is outstanding, and cost averaged to about $3.50/lb. Well worth it. We'll be doing that again.

I just had a footlong chicken, bacon, and ranch sammich from Subway, so I'm doing my part.

I eat bacon nearly everyday so I'm doing my part.

Since Thanksgiving is coming up, I'm just gonna leave this here, as a suggestion.

Had a Cuban sandwich for lunch. Ham and roasted pork = perfect.

make me some tea: Pork thread!

How to make Puerco Pibil (^), or in other words, the best pork dish ever invented.

I make that one every now and then. Incredibly good.

I had some pork buns on Friday. Delicious, fatty goodness.

The other white meat.

/racist

I ate about 6 pounds of pork last week, so I think I'm safe from Islam.

/went there

I do have room in my freezer for all the roasts and chops and yummy pork goodness from a whole hog...

Prices are down too.

I had a donut ham hamurger last night, so I'm doing my part.

/with bacon

Shostie: I braised the hell out of a pork shoulder (with chiles, orange and lime, online, garlic and red pepper) to make pork tacos yesterday.

I'm doing my part as well.

I just ran out of carnitas made with pork shoulder. I braised sauteed onion, sauteed garlic, cumin, and oregano in yuengling lager. I topped with tomatillo salsa, sour creme, and cilantro on corn tortillas. I'm also getting a kick out of these pork prices.

If its a hamburger made with ground bacon instead of ground beef that you desire, take a gander at this awesomeness (new window).

Minarets: I had a donut ham hamurger last night, so I'm doing my part.

/with bacon

You said ham twice.

The Angry Hand of God: Minarets: I had a donut ham hamurger last night, so I'm doing my part.

/with bacon

You said ham twice.

he likes ham...and rape.

Cuban sandwich FTW.

scarmig: I ate about 6 pounds of pork last week

You sound fat.

I don't trust anyone who doesn't like bacon! That's just downright un-Amuricun!

Leaving for Publix right now, gonna double up!

Cyberluddite: Unfortunately, "your friendly pork producer" is, 99% of the time, some megafactory-farming huge agribusiness conglomerate

There's an amish store about 30 minutes from my parents. I swear the bacon is cut 1/4" thick. We made another 1lb from some big store, you could easily taste the difference. The flavor, the texture. Amazing.

This is the same place that has smoked sausage "Hunter's Sausage" for a few bucks. If I tried to buy something close to that at Kroger it'd easily be $10.

Making pork chops tonight: 2 lbs of boneless pork chops

Preheat oven to 250 degrees

Mix the following ingredients and spread on a plate:
1/3 cup granulated sugar
1/3 cup salt
Other spices to taste (recipe says paprika)

Roll the pork chops in the sugar/salt mixture and place in a large baking pan with space between the chops.

Pour a little water in the pan, just enough to come half way up to the top of the meat. Try not to pour the water directly on the meat, but around the meat.

Bake uncovered at 250* for 1 hour, then flip the pieces over and bake for 1 more hour.

Remove from oven, increase oven temp to 400 degrees, drain any remaining water from the pan, add sauce as desired, bake 30 minutes at 400 degrees.

Sin_City_Superhero


That pic is AWESOME. just how would you cook such a beast though.