California did the Happy Cows thing for a few years. I wonder how that's worked out for them.

Seems happy....

 

Makin' bacon.

But I have all this angry bacon lying around... wat do Fark?

in the space the play area and toys take up i'd rather have a few more cages. more pigs equals more profits. call me when smithfield starts doing it.

/concurs

A friend's daughter did a feed experiment for 4h/state fair: 2nd piglets from the same litter, one fed the USDA prescribed diet, the other fed whatever (pizza, McD's, chips, cola); identical processing, identical cooking. All judges agreed the junk-fed pork was more delicious.

Idk how this factors into the topic, I just thought it was interesting.

Temple Grandin will be pleased.

Some people like their food to have known fear.

I prefer mine to have known the periodic table

skinink: Hey, sewer rat may taste like pumpkin pie, but I'd never know 'cause I wouldn't eat the filthy motherfarker. Pigs sleep and root in shiat. That's a filthy animal. I ain't eat nothin' that ain't got sense enough to disregard its own feces.

S'cuse me.......haven't you posted this same MRFRKR'n post in the last 6.023^10x23 posts having anything to do with swine?

The whole reason I stopped eating pork a decade ago was because I started tasting the 'stink' of pig in the meat. I cannot eat anything pork related other than bacon for that reason now, not even an over-glazed holiday ham.

/I blamed factory farming and still do.

did someone say Porkchop Sandwiches?

Coelacanth: I'll be overjoyed when there are working carniculture vats where we can grow any kind and cut of meat we want and no animal has to die for your BLT.

And if the mock bacon tastes and feels and smells and looks (and, hell, sound) just like the real thing, I don't think any of us carnivores would mind either.

But until you achieve that 100% satisfaction, please pass the pork product.

rico567: skinink: Hey, sewer rat may taste like pumpkin pie, but I'd never know 'cause I wouldn't eat the filthy motherfarker. Pigs sleep and root in shiat. That's a filthy animal. I ain't eat nothin' that ain't got sense enough to disregard its own feces.

S'cuse me.......haven't you posted this same MRFRKR'n post in the last 6.023^10x23 posts having anything to do with swine?

Yeah, but he still thinks he's clever.

ArcadianRefugee: Coelacanth: I'll be overjoyed when there are working carniculture vats where we can grow any kind and cut of meat we want and no animal has to die for your BLT.

And if the mock bacon tastes and feels and smells and looks (and, hell, sound) just like the real thing, I don't think any of us carnivores would mind either.

But until you achieve that 100% satisfaction, please pass the pork product.

Both of these.

Plant Rights Activist: [www.spikednation.com image 480x360]

did someone say Porkchop Sandwiches?

Not obscure enough.

rollersnake: A friend's daughter did a feed experiment for 4h/state fair: 2nd piglets from the same litter, one fed the USDA prescribed diet, the other fed whatever (pizza, McD's, chips, cola); identical processing, identical cooking. All judges agreed the junk-fed pork was more delicious.

Idk how this factors into the topic, I just thought it was interesting.

Few diets in the world have undergone the scrutiny, analysis, and standardization of modern, commercial pork. There are actually farms that add trace amounts of various acids to the water that supposedly increase the Feed Conversion Ratio just a few fractions of a percent.

Folks who raise "dirt pigs" have understood what your friend's daughter discovered since modern confinement systems first appeared on the scene: pastured pork that gets a varied diet and roots around in the dirt tastes better.

Although there is a guy I know who feeds his hogs road kill. Don't think I'd be willing to eat that.

One, tasty looking piece of pork right there. I'll have the duck, too.

Grilled.

Bacon Samwich, the Pig Ferret, agrees.

As someone who worked for a swine researcher, this isn't a surprise. Also, if you want flavorful pork? Don't go for pork chops, which have almost no fat (and no flavor). Pork steaks have a nice degree of marbling, can be cooked the same way, and are significantly cheaper.

Mustard Pork Steaks
4 pork steaks
1/3 c honey mustard
1/3 c stone-ground mustard
1 tbsp honey (if you want)
3 tbsp lime juice
1 tbsp garlic
1 tbsp fresh grated ginger (grab a ginger root, stick in the freezer, grate it as needed. Works great for just about any meat)

Thaw the steaks and put them in a glass dish. Heat the oven to 375 (unless your oven is a convection oven, in which case go for 350)
Mix up the sauce (it should be plenty thick) and spread over the steaks in the dish, making sure they're well-covered.
Bake the steaks, checking after 30 min. Usually takes 30-35 minutes in our oven. Keep the sauce - it goes great with roasted potatoes/other veggies. Probably would taste pretty good with zucchini, too.

Beer-Grilled Pork Steaks

4 pork steaks
1 bottle beer (I used a wheat IPA and it went really well)
1/4 c soy sauce
2 tbsp brown sugar
1 tbsp fresh grated ginger

Mix the marinade together and pour into a plastic kitchen bag. Thaw the steaks and put them in the bag with the marinade, and leave at least overnight (8-12 hours should be good, but don't leave it more than a day). Shake the bag up/flip it every so often so the marinade gets all sides evenly. Heat the grill to medium-high heat and add the pork. Cook for 8-10 minutes with the cover on, turning once.

Swear to god, pork steaks are more flavorful than any chop. And the beer marinade makes them really juicy.

Coelacanth: I'll be overjoyed when there are working carniculture vats where we can grow any kind and cut of meat we want and no animal has to die for your BLT.

/Yeah, they're really working on it.


But will it be kosher?

madanimalscientist: As someone who worked for a swine researcher, this isn't a surprise. Also, if you want flavorful pork? Don't go for pork chops, which have almost no fat (and no flavor).

Bah!

You sound rich.

And your doing it wrong.

StoPPeRmobile: madanimalscientist: As someone who worked for a swine researcher, this isn't a surprise. Also, if you want flavorful pork? Don't go for pork chops, which have almost no fat (and no flavor).

Bah!

You sound rich.

And your doing it wrong.

I'm a broke college student. Pork steak is just a fattier cut from the shoulder. And here it's usually >$2 cheaper per pound than pork chops. So you save money and get more flavor. Link You just need to cook them with some kind of liquid (preferably acidic) to work on the collagen and make them nice and tender (hence the mustard or beer).

madanimalscientist: As someone who worked for a swine researcher, this isn't a surprise. Also, if you want flavorful pork? Don't go for pork chops, which have almost no fat (and no flavor). Pork steaks have a nice degree of marbling, can be cooked the same way, and are significantly cheaper.

Amos Quito: Coelacanth: I'll be overjoyed when there are working carniculture vats where we can grow any kind and cut of meat we want and no animal has to die for your BLT.

/Yeah, they're really working on it.


But will it be kosher?

Good point. Kosher means it has to be killed in a certain way. If it was never alive to be killed...can it be kosher or not?

Coelacanth: Amos Quito: Coelacanth: I'll be overjoyed when there are working carniculture vats where we can grow any kind and cut of meat we want and no animal has to die for your BLT.

/Yeah, they're really working on it.

But will it be kosher?

+10 internets for coming up with something really original. We have any Jews out there who would care to speculate?

As a lapsed Jew, in my totally unqualified opinion it would not be kosher. In my vague understanding of the process, pig cells are used in the cultures, which would make it unkosher. Any actual pig product used in the process would be problematic.

For cultured beef, I doubt there would be issues so long as the original cow cells were cultured from was killed in a kosher manner.

Supes: Coelacanth: Amos Quito: Coelacanth: ....

For cultured beef, I doubt there would be issues so long as the original cow cells were cultured from was killed in a kosher manner.

It's not necessary to kill the cow to extract the cells. If the cow subsequently died of natural causes or was not killed kosher would this affect the kosher status of the cell culture products?

rico567: skinink: Hey, sewer rat may taste like pumpkin pie, but I'd never know 'cause I wouldn't eat the filthy motherfarker. Pigs sleep and root in shiat. That's a filthy animal. I ain't eat nothin' that ain't got sense enough to disregard its own feces.

S'cuse me.......haven't you posted this same MRFRKR'n post in the last 6.023^10x23 posts having anything to do with swine?

I read this post and my stomach started thinking for me.
Avogadro....avogado....avocado....mmmmm, bacon wrapped avocado

If treating pigs like shiate got them tasting this good, I say don't fix what ain't broke

I remember watching a film in high school bioethics class regarding the purposeful torture of cats prior to eating them in certain asian cultures. The belief was that fear and pain somehow enhanced the flavor of the meat. The cats were first clubbed over the head to stun them, but not kill them. Then they were dipped briefly in boiling oil. Again, not long enough to kill them but just long enough for the fur to come off. The film actually showed all of this, including the bald cats twitching and gasping for air after removal from the oil. Eventually after the "chef" thought that enough "flavor" had been added, the cats were butchered and eaten.

Maybe these pig researchers never saw that film.

/shudder

Coelacanth: I'll be overjoyed when there are working carniculture vats where we can grow any kind and cut of meat we want and no animal has to die for your BLT.

/Yeah, they're really working on it.

It will be weird, but awesome.

My Bologna Has A Maiden Name: I remember watching a film in high school bioethics class regarding the purposeful torture of cats prior to eating them in certain asian cultures. The belief was that fear and pain somehow enhanced the flavor of the meat. The cats were first clubbed over the head to stun them, but not kill them. Then they were dipped briefly in boiling oil. Again, not long enough to kill them but just long enough for the fur to come off. The film actually showed all of this, including the bald cats twitching and gasping for air after removal from the oil. Eventually after the "chef" thought that enough "flavor" had been added, the cats were butchered and eaten.

Maybe these pig researchers never saw that film.

/shudder

That teacher was a sadistic fuk.
I could handle it better now, but in high school I woulda walked right the fark outta there.
You can learn without witnessing.

/militant vegans (a good band name)
//joyful bacon (another good name)