On Fri, 7 Dec 2018 "itsjoannotjoann wrote:
>On Friday, December 7, 2018 dsi1 wrote:
>>
>> OTOH, you need 5 spice for roast pork.
>>
>> https://www.youtube.com/watch?v=Fr6xswgiIyA
>>
>Oh yum, a big old piece of fat meat. No thanks! My mother used to cook
>some of the most gawd awful pieces of fat meat and she's rather had that
>than lean meat. I guess that comes from being a farm girl and there was
>fat meat on the table everyday. It would just turn us kids stomachs to
>see that on the table.
>
>This brought back some unpleasant memories.

Soon as I saw that roasted pork is pork belly I shut it down.
We're having roast pork for dinner but it's boneless pork loin,
a very lean cut and whatever little fat is on the outside. I season
it with Penzys Adobo. When they are on sale at under $2/lb I buy a
whole loin ~12lbs. cut it in thirds and have three nice roasts for the
freezer I always freeze all three and only defrost them halfway
before putting them in the oven, they cook through but turn out
moist... a Puerto Rican women taught me that trick... was a long time
ago when I was working at the Roe tape measure factory in Patchogue,
NY (city boasted many fine eateries). Most of the assembly line
workers were Latina and those senoritas sure could cook some good
food, lunch time was always a fiesta.
I worked there in the early '70s. They produced tape measures under
many labels. The huge rolls of steel arrived from Germany, it was a
special tool steel used for making razor blades. I have several of
their tape measures. Seems it's no longer:
https://www.flickr.com/photos/pmlib/4888391125/
https://picclick.com/Justus-Roe-Sons...468999877.html
https://www.ustape.com/blog/tag/roe-sons/
https://patch.com/new-york/patchogue...way-dedication