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Pork belly
I've never seen it at the store ... never looked for it, either ...
but there it was at Costco, a big package of it. Looked good, but I don't know what people do with it. Ideas? nancy |
Pork belly
On 20/03/2016 6:44 AM, Nancy Young wrote:
> I've never seen it at the store ... never looked for it, either ... > but there it was at Costco, a big package of it. Looked good, > but I don't know what people do with it. > > Ideas? > > nancy Assuming it's not salted, try making a confit of it. I had some in a French restaurant that had been prepared that way and then sautéed to brown it off. Damn, it was good! Otherwise, long slow roasting to render the fat seems to be the order of the day. It has been a fashionable cut for a while in the UK. There are numerous recipes he http://www.bbcgoodfood.com/search/re...ery=pork+belly Graham |
Pork belly
On 3/20/2016 9:04 AM, graham wrote:
> On 20/03/2016 6:44 AM, Nancy Young wrote: >> I've never seen it at the store ... never looked for it, either ... >> but there it was at Costco, a big package of it. Looked good, >> but I don't know what people do with it. >> >> Ideas? > Assuming it's not salted, try making a confit of it. I had some in a > French restaurant that had been prepared that way and then sautéed to > brown it off. Damn, it was good! Otherwise, long slow roasting to > render the fat seems to be the order of the day. It has been a > fashionable cut for a while in the UK. There are numerous recipes he > http://www.bbcgoodfood.com/search/re...ery=pork+belly Thanks very much! I know it's been all the rage in restaurants for a while, but I've never come across it, myself. Guess I don't hang out at the right places. nancy |
Pork belly
"graham" > wrote in message ... > On 20/03/2016 6:44 AM, Nancy Young wrote: >> I've never seen it at the store ... never looked for it, either ... >> but there it was at Costco, a big package of it. Looked good, >> but I don't know what people do with it. >> >> Ideas? >> >> nancy > Assuming it's not salted, try making a confit of it. I had some in a > French restaurant that had been prepared that way and then sautéed to > brown it off. Damn, it was good! Otherwise, long slow roasting to render > the fat seems to be the order of the day. It has been a fashionable cut > for a while in the UK. There are numerous recipes he > http://www.bbcgoodfood.com/search/re...ery=pork+belly > Graham Great ideas. You might also try making your own bacon. |
Pork belly
On Sun, 20 Mar 2016 07:04:56 -0600, graham > wrote:
>On 20/03/2016 6:44 AM, Nancy Young wrote: >> I've never seen it at the store ... never looked for it, either ... >> but there it was at Costco, a big package of it. Looked good, >> but I don't know what people do with it. >> >> Ideas? >> >> nancy >Assuming it's not salted, try making a confit of it. I had some in a >French restaurant that had been prepared that way and then sautéed to >brown it off. Damn, it was good! Otherwise, long slow roasting to >render the fat seems to be the order of the day. It has been a >fashionable cut for a while in the UK. There are numerous recipes he >http://www.bbcgoodfood.com/search/re...ery=pork+belly >Graham I can get it here at a specialty butcher but one thing I do is leave it uncovered in the fridge overnight, score the skin before roasting on a rack, very slowly. Delicious. |
Pork belly
On 3/20/2016 9:36 AM, taxed and spent wrote:
> "graham" > wrote in message >> On 20/03/2016 6:44 AM, Nancy Young wrote: >>> I've never seen it at the store ... never looked for it, either ... >>> but there it was at Costco, a big package of it. Looked good, >>> but I don't know what people do with it. >>> >>> Ideas? >> the fat seems to be the order of the day. It has been a fashionable cut >> for a while in the UK. There are numerous recipes he >> http://www.bbcgoodfood.com/search/re...ery=pork+belly >> Graham > > Great ideas. You might also try making your own bacon. It certainly crossed my mind, it sure looks like raw bacon. That would require us to get a smoker or make do somehow. Could be a fun thing to try, though. Thanks. nancy |
Pork belly
On Sun, 20 Mar 2016 08:44:05 -0400, Nancy Young
> wrote: >I've never seen it at the store ... never looked for it, either ... >but there it was at Costco, a big package of it. Looked good, >but I don't know what people do with it. > >Ideas? > >nancy I also saw it at Costco and it looked good. Don't know what to do with it. Janet US |
Pork belly
On Sun, 20 Mar 2016 07:04:56 -0600, graham > wrote:
>On 20/03/2016 6:44 AM, Nancy Young wrote: >> I've never seen it at the store ... never looked for it, either ... >> but there it was at Costco, a big package of it. Looked good, >> but I don't know what people do with it. >> >> Ideas? >> >> nancy >Assuming it's not salted, try making a confit of it. I had some in a >French restaurant that had been prepared that way and then sautéed to >brown it off. Damn, it was good! Otherwise, long slow roasting to >render the fat seems to be the order of the day. It has been a >fashionable cut for a while in the UK. There are numerous recipes he >http://www.bbcgoodfood.com/search/re...ery=pork+belly >Graham thanks for all that. Everything sounds wonderful Janet US |
Pork belly
On 20/03/2016 10:21 AM, Janet B wrote:
> On Sun, 20 Mar 2016 07:04:56 -0600, graham > wrote: > >> On 20/03/2016 6:44 AM, Nancy Young wrote: >>> I've never seen it at the store ... never looked for it, either ... >>> but there it was at Costco, a big package of it. Looked good, >>> but I don't know what people do with it. >>> >>> Ideas? >>> >>> nancy >> Assuming it's not salted, try making a confit of it. I had some in a >> French restaurant that had been prepared that way and then sautéed to >> brown it off. Damn, it was good! Otherwise, long slow roasting to >> render the fat seems to be the order of the day. It has been a >> fashionable cut for a while in the UK. There are numerous recipes he >> http://www.bbcgoodfood.com/search/re...ery=pork+belly >> Graham > thanks for all that. Everything sounds wonderful > Janet US > Small pieces of pork belly are available here but it is always salted. I bought some that the "butcher" assured me was not salted and confit'd it but it was inedible as it *had been salted*! |
Pork belly
On Sun, 20 Mar 2016 10:16:34 -0600, Janet B >
wrote: >On Sun, 20 Mar 2016 08:44:05 -0400, Nancy Young > wrote: > >>I've never seen it at the store ... never looked for it, either ... >>but there it was at Costco, a big package of it. Looked good, >>but I don't know what people do with it. >> >>Ideas? >> >>nancy > >I also saw it at Costco and it looked good. Don't know what to do >with it. >Janet US I wish they had it at mine. I was there yesterday and actually looked, as I had seen a couple of recipes the past week. This is not a breeze and I have not tried it, but I have had it at Momofuku and it is to die for. http://luckypeach.com/recipes/momofuku-pork-belly/ |
Pork belly
In article >,
says... > > I've never seen it at the store ... never looked for it, either ... > but there it was at Costco, a big package of it. Looked good, > but I don't know what people do with it. > > Ideas? > > nancy I make this Jamie Oliver recipe http://www.mirror.co.uk/lifestyle/ja...xclusive-pork- 789242 Janet UK |
Pork belly
On 3/20/2016 11:02 AM, Sqwertz wrote:
> They are nice looking packages. Your woman abuse is as grotesque, unprovoked, and ugly as anything anyone in this medium has ever done. You are a pathological woman-hater and a deeply disturbed and wounded little man: ++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++ "Why do you even bother posting if that's all you have to say? We've heard the same thing at least 2,000 times by now." -sw "OK, so it's your planet so I guess you get to define what all teens on Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia entry: "Teenagers on Planet Bove only eat chicken strips, fries, and baby carrots". -sw "Incredible. And you STILL don't shut up." -sw I thought you were here just to talk about cooking? You've only said that at least 25 times, yet 95% of the flack you get is about off-topic subjects. -sw Way to go, Julie! You beat her down into speechlessness. -sw "Why do you even bother posting if that's all you have to say? We've heard the same thing at least 2,000 times by now." -sw "Incredible. And you STILL don't shut up." -sw I thought you were here just to talk about cooking? You've only said that at least 25 times, yet 95% of the flack you get is about off-topic subjects. -sw Way to go, Julie! You beat her down into speechlessness. -sw I didn't think Julie was even capable of using the phone. -sw You seem to have a problem remembering things. Maybe you should have written down the once you realized you liked it. -sw Wow. She catches on quick when her mind isn't clouded by irrational spite. -sw Congratulations! Your post has been approved by Julie. [High Five] -sw Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove. -sw You can't rent this stuff at Red Box. -sw You tell him Julie! <snort> -sw That wasn't your original argument. Your argument was that you couldn't remember where you got them. Then when somebody tells you how to solve that problem, you come up with a different argument to explain why the proposed solution won't work. Same 'ol song and dance. -sw <snip rest unread> -sw So WTF are you basing your unfounded theories on? Angela was about 3 years old and you had left grade school decades earlier. What would have been your direct experience with the New York public school system in the early 2000's? -sw What I'm trying to say is that Julie is full of shit again. It's amazing how much time Julie spends describing her miserable fantasy world. -sw Again, only in YOUR house. -sw ++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++ |
Pork belly
On Sunday, March 20, 2016 at 8:44:31 AM UTC-4, Nancy Young wrote:
> I've never seen it at the store ... never looked for it, either ... > but there it was at Costco, a big package of it. Looked good, > but I don't know what people do with it. > > Ideas? > > nancy Pork belly is used by the Chinese in a dish generically known as twice cooked pork. Quite delicious although very fatty. It should be available at a Chinese grocers. http://www.richardfisher.com |
Pork belly
On Sunday, March 20, 2016 at 2:44:31 AM UTC-10, Nancy Young wrote:
> I've never seen it at the store ... never looked for it, either ... > but there it was at Costco, a big package of it. Looked good, > but I don't know what people do with it. > > Ideas? > > nancy I'd make shoyu pork with it. Usually, I'll make shoyu pork with pork butt because it's half the price of pork belly. Pork belly, however, is choice stuff. https://www.youtube.com/watch?v=KZ7Ohmr5BD0 |
Pork belly
On Sun, 20 Mar 2016 08:44:05 -0400, Nancy Young
> wrote: > I've never seen it at the store ... never looked for it, either ... > but there it was at Costco, a big package of it. Looked good, > but I don't know what people do with it. > > Ideas? > Go to Pinterest or Google Images and type in "pork belly recipes" and you'll find everything from banh mi sandwiches to tacos. http://www.lacrema.com/pork-belly-banh-mi-sandwiches/ http://sharedappetite.com/recipes/po...e-and-avocado/ I would look for one that is more meat than fat though. -- sf |
Pork belly
On Sun, 20 Mar 2016 09:34:46 -0400, Nancy Young
> wrote: > On 3/20/2016 9:04 AM, graham wrote: > > On 20/03/2016 6:44 AM, Nancy Young wrote: > >> I've never seen it at the store ... never looked for it, either ... > >> but there it was at Costco, a big package of it. Looked good, > >> but I don't know what people do with it. > >> > >> Ideas? > > > Assuming it's not salted, try making a confit of it. I had some in a > > French restaurant that had been prepared that way and then sautéed to > > brown it off. Damn, it was good! Otherwise, long slow roasting to > > render the fat seems to be the order of the day. It has been a > > fashionable cut for a while in the UK. There are numerous recipes he > > http://www.bbcgoodfood.com/search/re...ery=pork+belly > > Thanks very much! I know it's been all the rage in restaurants > for a while, but I've never come across it, myself. Guess I don't > hang out at the right places. > I've only eaten it once and that was on a cruise. It was good! -- sf |
Pork belly
On 3/20/2016 2:01 PM, Janet wrote:
> In article >, > says... >> >> I've never seen it at the store ... never looked for it, either ... >> but there it was at Costco, a big package of it. Looked good, >> but I don't know what people do with it. > I make this Jamie Oliver recipe > > http://www.mirror.co.uk/lifestyle/ja...xclusive-pork- > 789242 Looks like I'm going to be there again this week, so I will likely pick up a package unless it's $50 or something. Thanks for the recipe. nancy |
Pork belly
On Sun, 20 Mar 2016 08:44:05 -0400, Nancy Young
> wrote: >I've never seen it at the store ... never looked for it, either ... >but there it was at Costco, a big package of it. Looked good, >but I don't know what people do with it. > >Ideas? > >nancy Here's one thing I do with it. http://www.kokoscornerblog.com/mycor...soy-sauce.html or http://tinyurl.com/qe4agck Here's a recipe I've saved but haven't tried yet. NOODLES IN DASHI WITH MISO-COATED PORK BELLY YIELD 6 servings TOTAL TIME 1 hour CATEGORIES asian, soups INGREDIENTSSubmit For the Dashi (makes 4 1/2 cups) 1/4 oz. kombu 1 oz. bonito flakes For the Pork Belly and Noodles 1 lb. skinless pork belly, cut into 1/2-inch pieces 1/2 cup red miso paste 3 tbsp. awamori rice liqueur 3 tbsp. mirin 1 1/2 tbsp. packed dark brown sugar 2 tbsp. toasted sesame seeds 4 cups Dashi 5 oz. mung bean sprouts 9 oz. somen noodles 4 scallions, thinly sliced Angel hair chile threads, to garnish INSTRUCTIONSSubmit Make the dashi: In a small saucepan, combine kombu with 5 cups water and bring to a boil. Remove from the heat, discard kombu, and stir in bonito flakes. Let the dashi stand for 5 minutes, then pour through a fine sieve into a bowl and discard the bonito flakes. Let the dashi cool to room temperature and refrigerate for up to 3 days or until ready to use. For the pork belly: Heat a 12-inch skillet over medium. Add the pork belly and 1 tablespoon water and cook, stirring, until the fat renders and the pork is golden brown, about 25 minutes. Using a slotted spoon, transfer the pork to a paper towel-lined plate and wipe the skillet clean. In a medium bowl, toss the cooked pork with the miso, awamori, mirin, sugar, and 3 tablespoons water until evenly coated. Scrape the pork and sauce into the skillet, return it to medium heat, and cook, stirring, until the liquid reduces and the pork becomes sticky, about 10 minutes. Stir in the sesame seeds and remove the skillet from the heat. Meanwhile, heat the dashi in a small saucepan over low and keep warm. Bring a medium saucepan of water to a boil. Add the mung beans and cook for 1 minute. Using a slotted spoon, remove the sprouts and transfer to paper towels to drain. Add the noodles to the boiling water and cook until tender, 2 to 3 minutes. Drain the noodles and divide them evenly among 6 serving bowls. Divide the dashi and mung beans among the bowls and top with the pork, scallions, and chile threads. koko -- Food is our common ground, a universal experience James Beard |
Pork belly
On Sun, 20 Mar 2016 21:40:42 -0500, Sqwertz >
wrote: >On Sun, 20 Mar 2016 16:11:07 -0400, Nancy Young wrote: > >> On 3/20/2016 2:01 PM, Janet wrote: >>> In article >, >>> says... >>>> >>>> I've never seen it at the store ... never looked for it, either ... >>>> but there it was at Costco, a big package of it. Looked good, >>>> but I don't know what people do with it. >> >>> I make this Jamie Oliver recipe >>> >>> http://www.mirror.co.uk/lifestyle/ja...xclusive-pork- >>> 789242 > >That recipe relies on a skin-on pork belly for it's cracklin crust. >The ones at Costco are skinless. > >> Looks like I'm going to be there again this week, so I will likely >> pick up a package unless it's $50 or something. Thanks for the >> recipe. > >The price fluctuates between $2.29 and $2.69lb (around here) and they >weigh around 9-10 pounds. > >-sw Didn't cross my mind you could buy skinless pork belly! To me that's what pork belly is - the purveyor of loads of crackling! Nancy must have wondered why I left it uncovered overnight in the fridge, that was so the crackling would be even better. |
Pork belly
> wrote in message ... > Didn't cross my mind you could buy skinless pork belly! To me that's > what pork belly is - the purveyor of loads of crackling! Nancy must > have wondered why I left it uncovered overnight in the fridge, that > was so the crackling would be even better. Agreed! I bought some the other week in Ripon. I chose a piece from display and he proceeded to score it!! I politely informed him I didn't want it scored! I like to use my .. um .. thingy with all the wee blades. -- http://www.helpforheroes.org.uk/shop/ |
Pork belly
On Mon, 21 Mar 2016 11:28:12 -0000, "Ophelia" >
wrote: > > > wrote in message .. . > >> Didn't cross my mind you could buy skinless pork belly! To me that's >> what pork belly is - the purveyor of loads of crackling! Nancy must >> have wondered why I left it uncovered overnight in the fridge, that >> was so the crackling would be even better. > >Agreed! > >I bought some the other week in Ripon. I chose a piece from display and he >proceeded to score it!! I politely informed him I didn't want it scored! > >I like to use my .. um .. thingy with all the wee blades. Craft knife lol - that's what I use. |
Pork belly
On Mon, 21 Mar 2016 11:28:12 -0000, "Ophelia" >
wrote: > > > wrote in message .. . > >> Didn't cross my mind you could buy skinless pork belly! To me that's >> what pork belly is - the purveyor of loads of crackling! Nancy must >> have wondered why I left it uncovered overnight in the fridge, that >> was so the crackling would be even better. > >Agreed! > >I bought some the other week in Ripon. I chose a piece from display and he >proceeded to score it!! I politely informed him I didn't want it scored! > >I like to use my .. um .. thingy with all the wee blades. I do sometimes buy the pork belly strips one sees in the supermarkets here and use a Chinese friends recipe. It's delicious, in spite of the fact that like you, I don't generally go for heavy spicing. You can leave it as long as you like between wokking, so it's not really as time consuming as the recipe may look. Served with plain rice, delish. Pkt of porkbelly Goodly amount of frying oil in the wok Cornflour Egg Thai Sauce Ketchup Salt Cut the porkbelly into small pieces. Heat the oil in the wok until quite hot. Quickly brown the pieces in the oil in small proportions. Drain and cool. Mix the sauce ingredients together and dip the pork pieces in it. Refry and then put to drain on wax paper. When ready to serve, quickly refry yet again. |
Pork belly
> wrote in message ... > On Mon, 21 Mar 2016 11:28:12 -0000, "Ophelia" > > wrote: > >> >> > wrote in message . .. >> >>> Didn't cross my mind you could buy skinless pork belly! To me that's >>> what pork belly is - the purveyor of loads of crackling! Nancy must >>> have wondered why I left it uncovered overnight in the fridge, that >>> was so the crackling would be even better. >> >>Agreed! >> >>I bought some the other week in Ripon. I chose a piece from display and >>he >>proceeded to score it!! I politely informed him I didn't want it scored! >> >>I like to use my .. um .. thingy with all the wee blades. > > Craft knife lol - that's what I use. Ahh I remembered 'Jaccard'! -- http://www.helpforheroes.org.uk/shop/ |
Pork belly
> wrote in message ... > On Mon, 21 Mar 2016 11:28:12 -0000, "Ophelia" > > wrote: > >> >> > wrote in message . .. >> >>> Didn't cross my mind you could buy skinless pork belly! To me that's >>> what pork belly is - the purveyor of loads of crackling! Nancy must >>> have wondered why I left it uncovered overnight in the fridge, that >>> was so the crackling would be even better. >> >>Agreed! >> >>I bought some the other week in Ripon. I chose a piece from display and >>he >>proceeded to score it!! I politely informed him I didn't want it scored! >> >>I like to use my .. um .. thingy with all the wee blades. > > I do sometimes buy the pork belly strips one sees in the supermarkets > here and use a Chinese friends recipe. It's delicious, in spite of > the fact that like you, I don't generally go for heavy spicing. You > can leave it as long as you like between wokking, so it's not really > as time consuming as the recipe may look. Served with plain rice, > delish. > > Pkt of porkbelly > > Goodly amount of frying oil in the wok > > Cornflour > Egg > Thai Sauce > Ketchup > Salt > > Cut the porkbelly into small pieces. Heat the oil in the wok until > quite hot. Quickly brown the pieces in the oil in small proportions. > > Drain and cool. > > Mix the sauce ingredients together and dip the pork pieces in it. > > Refry and then put to drain on wax paper. > > When ready to serve, quickly refry yet again. The only thing I buy those strips for is to add the fat to lean sausage meat. -- http://www.helpforheroes.org.uk/shop/ |
Pork belly
Ophelia wrote:
> I like to use my .. um .. thingy with all the wee blades. "Care to see my etchings, luv...???" ;-) -- Best Greg |
Pork belly
On 21/03/2016 4:57 AM, wrote:
> On Sun, 20 Mar 2016 21:40:42 -0500, Sqwertz > > wrote: > >> On Sun, 20 Mar 2016 16:11:07 -0400, Nancy Young wrote: >> >>> On 3/20/2016 2:01 PM, Janet wrote: >>>> In article >, >>>> says... >>>>> >>>>> I've never seen it at the store ... never looked for it, either ... >>>>> but there it was at Costco, a big package of it. Looked good, >>>>> but I don't know what people do with it. >>> >>>> I make this Jamie Oliver recipe >>>> >>>> http://www.mirror.co.uk/lifestyle/ja...xclusive-pork- >>>> 789242 >> >> That recipe relies on a skin-on pork belly for it's cracklin crust. >> The ones at Costco are skinless. >> >>> Looks like I'm going to be there again this week, so I will likely >>> pick up a package unless it's $50 or something. Thanks for the >>> recipe. >> >> The price fluctuates between $2.29 and $2.69lb (around here) and they >> weigh around 9-10 pounds. >> >> -sw > > Didn't cross my mind you could buy skinless pork belly! To me that's > what pork belly is - the purveyor of loads of crackling! Nancy must > have wondered why I left it uncovered overnight in the fridge, that > was so the crackling would be even better. > All the pork in the SMs here is skinless. I was told that that's the way it arrives from the packers. I did find some in a Vietnamese meat market once but the shop ran into hygiene problems and the owners have been charged with running a drugs racket and money laundering:-) Graham |
Pork belly
On Mon, 21 Mar 2016 11:28:12 -0000, "Ophelia" >
wrote: > > > > wrote in message > ... > > > Didn't cross my mind you could buy skinless pork belly! To me that's > > what pork belly is - the purveyor of loads of crackling! Nancy must > > have wondered why I left it uncovered overnight in the fridge, that > > was so the crackling would be even better. > > Agreed! > > I bought some the other week in Ripon. I chose a piece from display and he > proceeded to score it!! I politely informed him I didn't want it scored! > > I like to use my .. um .. thingy with all the wee blades. Jaccard tenderizer? -- sf |
Pork belly
"Gregory Morrow" > wrote in message ... > Ophelia wrote: > > >> I like to use my .. um .. thingy with all the wee blades. > > > "Care to see my etchings, luv...???" > > ;-) *Thwap* No luv but I will use my Jaccard on you ... ;-) -- http://www.helpforheroes.org.uk/shop/ |
Pork belly
"sf" > wrote in message ... > On Mon, 21 Mar 2016 11:28:12 -0000, "Ophelia" > > wrote: > >> >> >> > wrote in message >> ... >> >> > Didn't cross my mind you could buy skinless pork belly! To me that's >> > what pork belly is - the purveyor of loads of crackling! Nancy must >> > have wondered why I left it uncovered overnight in the fridge, that >> > was so the crackling would be even better. >> >> Agreed! >> >> I bought some the other week in Ripon. I chose a piece from display and >> he >> proceeded to score it!! I politely informed him I didn't want it scored! >> >> I like to use my .. um .. thingy with all the wee blades. > > Jaccard tenderizer? Yes:)) -- http://www.helpforheroes.org.uk/shop/ |
Pork belly
On 3/20/2016 8:40 PM, Sqwertz wrote:
> weigh around 9-10 pounds. > > -sw our woman abuse is as grotesque, unprovoked, and ugly as anything anyone in this medium has ever done. You are a pathological woman-hater and a deeply disturbed and wounded little man: ++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++ "Why do you even bother posting if that's all you have to say? We've heard the same thing at least 2,000 times by now." -sw "OK, so it's your planet so I guess you get to define what all teens on Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia entry: "Teenagers on Planet Bove only eat chicken strips, fries, and baby carrots". -sw "Incredible. And you STILL don't shut up." -sw I thought you were here just to talk about cooking? You've only said that at least 25 times, yet 95% of the flack you get is about off-topic subjects. -sw Way to go, Julie! You beat her down into speechlessness. -sw "Why do you even bother posting if that's all you have to say? We've heard the same thing at least 2,000 times by now." -sw "Incredible. And you STILL don't shut up." -sw I thought you were here just to talk about cooking? You've only said that at least 25 times, yet 95% of the flack you get is about off-topic subjects. -sw Way to go, Julie! You beat her down into speechlessness. -sw I didn't think Julie was even capable of using the phone. -sw You seem to have a problem remembering things. Maybe you should have written down the once you realized you liked it. -sw Wow. She catches on quick when her mind isn't clouded by irrational spite. -sw Congratulations! Your post has been approved by Julie. [High Five] -sw Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove. -sw You can't rent this stuff at Red Box. -sw You tell him Julie! <snort> -sw That wasn't your original argument. Your argument was that you couldn't remember where you got them. Then when somebody tells you how to solve that problem, you come up with a different argument to explain why the proposed solution won't work. Same 'ol song and dance. -sw <snip rest unread> -sw So WTF are you basing your unfounded theories on? Angela was about 3 years old and you had left grade school decades earlier. What would have been your direct experience with the New York public school system in the early 2000's? -sw What I'm trying to say is that Julie is full of shit again. It's amazing how much time Julie spends describing her miserable fantasy world. -sw Again, only in YOUR house. -sw ++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++ |
Pork belly
On Monday, March 21, 2016 at 1:29:22 AM UTC-10, Ophelia wrote:
> > wrote in message > ... > > > Didn't cross my mind you could buy skinless pork belly! To me that's > > what pork belly is - the purveyor of loads of crackling! Nancy must > > have wondered why I left it uncovered overnight in the fridge, that > > was so the crackling would be even better. > > Agreed! > > I bought some the other week in Ripon. I chose a piece from display and he > proceeded to score it!! I politely informed him I didn't want it scored! > > I like to use my .. um .. thingy with all the wee blades. > > > > > -- > http://www.helpforheroes.org.uk/shop/ The Chinese will many poke holes in the skin with bamboo skewers. The less patient Chinese will use a bundle of skewers. I guess that's where the "death of a thousand cuts" comes from. :) |
Pork belly
Ophelia wrote:
> "Gregory Morrow" > wrote in message > ... > > Ophelia wrote: > > > > > >> I like to use my .. um .. thingy with all the wee blades. > > > > > > "Care to see my etchings, luv...???" > > > > ;-) > > *Thwap* No luv but I will use my Jaccard on you ... ;-) 8-P -- Best Greg |
Nancy talks about her "pork belly."
On 3/20/2016 5:44 AM, Nancy Young wrote:
> I've never seen it at the store ... never looked for it, either ... > but there it was at Costco, a big package of it. Looked good, > but I don't know what people do with it. > > Ideas? > > nancy Y'know, sometimes when I look in the mirror, I swear I, too, have grown a "pork" belly. Wot about that. It also makes tying ones shoes difficult, so I have considered, of late, a pair of slip-ons. |
Pork belly
On Mon, 21 Mar 2016 11:28:12 -0000, "Ophelia" >
wrote: > > > > wrote in message > ... > > > Didn't cross my mind you could buy skinless pork belly! To me that's > > what pork belly is - the purveyor of loads of crackling! Nancy must > > have wondered why I left it uncovered overnight in the fridge, that > > was so the crackling would be even better. > > Agreed! > > I bought some the other week in Ripon. I chose a piece from display and he > proceeded to score it!! I politely informed him I didn't want it scored! > > I like to use my .. um .. thingy with all the wee blades. Jaccard tenderizer? -- sf |
Pork belly
"Gregory Morrow" > wrote in message ... > Ophelia wrote: > >> "Gregory Morrow" > wrote in message >> ... >> > Ophelia wrote: >> > >> > >> >> I like to use my .. um .. thingy with all the wee blades. >> > >> > >> > "Care to see my etchings, luv...???" >> > >> > ;-) >> >> *Thwap* No luv but I will use my Jaccard on you ... ;-) > > > 8-P <g> -- http://www.helpforheroes.org.uk/shop/ |
Pork belly
"dsi1" > wrote in message ... > On Monday, March 21, 2016 at 1:29:22 AM UTC-10, Ophelia wrote: >> > wrote in message >> ... >> >> > Didn't cross my mind you could buy skinless pork belly! To me that's >> > what pork belly is - the purveyor of loads of crackling! Nancy must >> > have wondered why I left it uncovered overnight in the fridge, that >> > was so the crackling would be even better. >> >> Agreed! >> >> I bought some the other week in Ripon. I chose a piece from display and >> he >> proceeded to score it!! I politely informed him I didn't want it scored! >> >> I like to use my .. um .. thingy with all the wee blades. >> >> >> >> >> -- >> http://www.helpforheroes.org.uk/shop/ > > The Chinese will many poke holes in the skin with bamboo skewers. The less > patient Chinese will use a bundle of skewers. I guess that's where the > "death of a thousand cuts" comes from. :) I imagine so:)) -- http://www.helpforheroes.org.uk/shop/ |
Nancy talks about her "pork belly."
On Mon, 21 Mar 2016 09:45:18 -0700, "Colonel Edmund J. Burke" > wrote:
>On 3/20/2016 5:44 AM, Nancy Young wrote: >> I've never seen it at the store ... never looked for it, either ... >> but there it was at Costco, a big package of it. Looked good, >> but I don't know what people do with it. >> >> Ideas? >> >> nancy > >Y'know, sometimes when I look in the mirror, I swear I, too, have grown >a "pork" belly. >Wot about that. >It also makes tying ones shoes difficult, so I have considered, of late, >a pair of slip-ons. That's all well and good but I'd rather hear about Homeless Lisa. -- Sir Gregory Hall, Esq. "It is my erudite opinion that a man should not mince words just to spare the sensibilities of the ignorant or the thin-skinned." |
Pork belly
On 3/20/16 12:16 PM, Janet B wrote:
> > I also saw it at Costco and it looked good. Don't know what to do > with it. Braise it for 4 to 48 hours. Drain, blot, cut into rectangular solids, and sear on ultra-hot cast iron right before serving. Pieces 4" x 2" x 1" per individual are more than most people can eat. Our intro to pork belly was done this way (the full 48 hours) at a restaurant named Laurie Raphael in Quebec City, and it was one of the best meals we've ever had. We've replicated it at home many times. We had an identical dish last week at The Pig, in Washington DC, but their braise was only 8 hours. It was still wonderful. Kick it up a notch right before serving by brushing on something like Frank's Sweet Chili Sauce. Yumm! -- Larry |
Nancy talks about her "pork belly."
On 3/21/2016 2:13 PM, Sir Gregory Hall, Esq. wrote:
> On Mon, 21 Mar 2016 09:45:18 -0700, "Colonel Edmund J. Burke" > wrote: >> On 3/20/2016 5:44 AM, Nancy Young wrote: >>> I've never seen it at the store ... never looked for it, either ... >>> but there it was at Costco, a big package of it. Looked good, >>> but I don't know what people do with it. >>> >>> Ideas? >>> >>> nancy >> >> Y'know, sometimes when I look in the mirror, I swear I, too, have grown >> a "pork" belly. >> Wot about that. >> It also makes tying ones shoes difficult, so I have considered, of late, >> a pair of slip-ons. > > That's all well and good but I'd rather hear about Homeless Lisa. > > Hey, Greg. She just up and disappeared. I miss her as well. Hope she reappears one day soon. I'm old now and don't know how much longer an old warhorse like me can hang on. |
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