Sqwertz wrote:

> On Fri, 15 Feb 2008 17:54:55 -0500, BOB wrote:
> > "cybercat" > wrote in message
> ...
> >> Harris Teeter. Nice little 2 lb roasts, no limit. I bought 3.
>
> > Sam's, $1.49/#. *about 8 # each. *Normal price. *Just pork. *Nothing added
>
> >> (They're $3.49 a lb, 2-for-one, and "all natural," no saline injections..)
>
> >> This weekend I will find out how "unenhanced" pork does for sandwich meat.
>
> > It'll all depend on how you cook it. * Don't overcook it. *140 internal temp
> > is done using modern USDA guidelines.
>
> The USDA "requirements" for pork are higher. *I cook my loins and
> tenderloins to 150F (and not because the USDA says so, but I find
> that that's the right temp. *I don't like the taste of rare pork
> as I do rare beef. *150F would be "medium" for pork.


Except that the cyberpussie's "roasts" as described take no more
elaborate preparation than pork cutlets or pork chops. I wouldn't
waste the gas to turn on the oven to cook such miniscule cuts, they
can be done on the stove top...

This is akin to her "Aldi has good canned soups" or Costco trolls...


--
Best
Greg