"Lou Decruss" > wrote in message
...
> On Sat, 16 Feb 2008 17:17:26 -0800 (PST), Gregory Morrow
> > wrote:
>
>>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...
>
> I haven't figured out if she's trolling ALL of the time, or just very
> stupid.
>

I just love having two clowns like you in my fan club. Life is good.



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