In article .com>,
"Sheldon" > wrote:

> OmManiPadmeOmelet wrote:
> > Over the past year or so, I've returned 2 pork shoulder roasts to the
> > store. I've put them in the 'frige for cooking within 48 hours and they
> > stank when I opened them, and the 'frige temp out back is monitored
> > closely at 38 to 40 degrees F...... so I took them back as rotted meat
> > and got a refund.
> >
> > I took a frozen pork shoulder out of the freezer yesterday and put it in
> > the 'frige to thaw. Took it out a couple of hours ago, it was still
> > slightly crispy with ice crystals. No way in hell can it be spoiled.
> >
> > It stinks. Smells sulfury to me.
> >
> > Is it just me? Is this, like, a normal smell for pork shoulder??????
> >
> > It's in the dutch oven right now with a layer of carrots on the bottom
> > and LOTS of onions, a largish bulb of grated fresh ginger root, an
> > entire head of garlic and a generous sprinkling of lemon pepper. Intent
> > is to braise it for 2 hours and it's been in now for about 1 hour.
> >
> > It smells divine.
> >
> > I'm wondering if I'm just overly sensitive to certain odors????????
> >
> > No other cuts of pork have done this to me. Pork chops and steaks are
> > good for 48 hours in the 'frige at 40 degrees F. Trotters have never
> > smelled bad, I thaw them just enough so they joints are soft and I can
> > stuff them into the pressure cooker with water and aromatics to make the
> > stock from hell (pics to follow later when I finish shrinking and
> > re-naming the files).
> >
> > Opinions??????
>
> Are you taking any medications, birth control, steroids?
>
> Sheldon
>

Thyrolar, Metformin and Adderall.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson