I bought chinese 5 spice powder only because I never used it but keep hearing about it.
What are some ideas to use it? I think I will pull a J and not like the suggestions.
I did try a dash on buff wings and spit it out.

On Friday, December 7, 2018 at 4:54:33 PM UTC-6, Thomas wrote:
>
> I think I will pull a J and not like the suggestions.
>
*SNORT*

On Friday, December 7, 2018 at 12:54:33 PM UTC-10, Thomas wrote:
> I bought chinese 5 spice powder only because I never used it but keep hearing about it.
> What are some ideas to use it? I think I will pull a J and not like the suggestions.
> I did try a dash on buff wings and spit it out.

There's not much point in having 5 spice unless you're going to cook Chinese food. I like Chinese style cooking but I don't use much of that stuff. I don't much care for it. It's such a flavor cliche!

OTOH, you need 5 spice for roast pork.

https://www.youtube.com/watch?v=Fr6xswgiIyA

On Friday, December 7, 2018 at 5:39:47 PM UTC-6, 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.

"Thomas" > wrote in message
...
>I bought chinese 5 spice powder only because I never used it but keep
>hearing about it.
> What are some ideas to use it? I think I will pull a J and not like the
> suggestions.
> I did try a dash on buff wings and spit it out.

I've used it for stir fries but it wasn't my thing.

> wrote in message
...
> On Friday, December 7, 2018 at 4:54:33 PM UTC-6, Thomas wrote:
>>
>> I think I will pull a J and not like the suggestions.
>>
> *SNORT*

Pigs snort.

> wrote in message
...
> On Friday, December 7, 2018 at 5:39:47 PM UTC-6, 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.

Pleasant memories for me from when I was a kid. Farm girl here.

Cheri

On Fri, 7 Dec 2018 22:54:57 -0800, "Cheri" >
wrote:

> wrote in message
...
>> On Friday, December 7, 2018 at 5:39:47 PM UTC-6, 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.
>
>Pleasant memories for me from when I was a kid. Farm girl here.

Supermarket girl these days.

In article >, says...
>
> > wrote in message
> ...
> > On Friday, December 7, 2018 at 5:39:47 PM UTC-6, 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.
>
> Pleasant memories for me from when I was a kid. Farm girl here.
>
> Cheri

Not a farm girl but I love pork belly.

Janet UK

On 8 Dec 2018, wrote
(in >):

> On Friday, December 7, 2018 at 5:39:47 PM UTC-6, 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.

Thats a shame because the flavour of the meat is in the fat, which is why
most lean meat is almost tasteless - unless the retailers have added chemical
flavourings.

Cooked properly (i.e. slowly), pork fat will render down to a gorgeously soft
product which just melts in the mouth.

- - -

I mix a small amount of 5-spice powder with about a teaspoon each of light
soy sauce, dark soy sauce, oyster sauce and cornflour, plus a few drops of
sesame oil, rice wine, and fish sauce.

I leave that to rest for a couple of hours and then add it right at the end
of cooking my chicken chow mein; which is simply chicken pieces, mushrooms,
bean sprouts, and medium egg noodles fried in a very hot wok with a little
ground nut oil.

The cornflour in the sauce mix will slightly thicken it on heating, which
helps to coat the noodles and bean sprouts rather than just having a watery
mix at the bottom of the wok.

For me, the taste is as close as I can get to a UK Chinese take-away chow
mein - which is the object of the exercise IMO as if I can make it myself I
am well happy.

On Friday, December 7, 2018 at 8:52:47 PM UTC-5, wrote:
> On Friday, December 7, 2018 at 5:39:47 PM UTC-6, 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.

Shoulder is common for char siu pork. If you want the flavor with even
less fat, you can find recipe on the web for using loin, but that's a
lot trickier to manage since it's so lean.

Cindy Hamilton

"Janet" > wrote in message
t...
> In article >, says...
>>
>> > wrote in message
>> ...
>> > On Friday, December 7, 2018 at 5:39:47 PM UTC-6, 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.
>>
>> Pleasant memories for me from when I was a kid. Farm girl here.
>>
>> Cheri
>
> Not a farm girl but I love pork belly.
>
> Janet UK


Yes, it's hard to find around here. Sometimes Costco has it, but that's
pretty much it.

Cheri

In article >, says...
>
> "Janet" > wrote in message
> t...
> > In article >, says...
> >>
> >> > wrote in message
> >> ...
> >> > On Friday, December 7, 2018 at 5:39:47 PM UTC-6, 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.
> >>
> >> Pleasant memories for me from when I was a kid. Farm girl here.
> >>
> >> Cheri
> >
> > Not a farm girl but I love pork belly.
> >
> > Janet UK
>
>
> Yes, it's hard to find around here. Sometimes Costco has it, but that's
> pretty much it.
>
> Cheri

Available in any supermarket here, and it appears quite often on the
menus of local pubs.

Janet UK.

On Friday, December 7, 2018 at 3:52:47 PM UTC-10, wrote:
> On Friday, December 7, 2018 at 5:39:47 PM UTC-6, 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.

Most kids don't care for fat in their meat. Most boomers were raised to eschew fats. It certainly has had a bad reputation in this country. OTOH, pork belly is a favorite meat with certain old-school ethnic types and I believe that cut is going to be trending as the younger generation seek out the foods and techniques of old-school cooking.

On Saturday, December 8, 2018 at 10:05:42 AM UTC-6, dsi1 wrote:
> On Friday, December 7, 2018 at 3:52:47 PM UTC-10, wrote:
> > On Friday, December 7, 2018 at 5:39:47 PM UTC-6, 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.
>
> Most kids don't care for fat in their meat. Most boomers were raised to eschew fats. It certainly has had a bad reputation in this country. OTOH, pork belly is a favorite meat with certain old-school ethnic types and I believe that cut is going to be trending as the younger generation seek out the foods and techniques of old-school cooking.

WHO are you callin' an "old school ethnic type"?

Bacon Fat saturated little fried up strips of Meat Candy! :-)

YUM!

John Kuthe, KutheChocolates.com...

On Saturday, December 8, 2018 at 1:49:21 AM UTC-10, Cindy Hamilton wrote:
> On Friday, December 7, 2018 at 8:52:47 PM UTC-5, wrote:
> > On Friday, December 7, 2018 at 5:39:47 PM UTC-6, 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.
>
> Shoulder is common for char siu pork. If you want the flavor with even
> less fat, you can find recipe on the web for using loin, but that's a
> lot trickier to manage since it's so lean.
>
> Cindy Hamilton

On this rock, char sui is traditionally made with pork loin. We use the stuff mostly as a garnish for saimin and Chinese noodle dishes.

https://soranews24.com/2012/03/19/mc...laces-america/

On Saturday, December 8, 2018 at 6:10:37 AM UTC-10, John Kuthe wrote:
> On Saturday, December 8, 2018 at 10:05:42 AM UTC-6, dsi1 wrote:
> > On Friday, December 7, 2018 at 3:52:47 PM UTC-10, wrote:
> > > On Friday, December 7, 2018 at 5:39:47 PM UTC-6, 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.
> >
> > Most kids don't care for fat in their meat. Most boomers were raised to eschew fats. It certainly has had a bad reputation in this country. OTOH, pork belly is a favorite meat with certain old-school ethnic types and I believe that cut is going to be trending as the younger generation seek out the foods and techniques of old-school cooking.
>
> WHO are you callin' an "old school ethnic type"?
>
> Bacon Fat saturated little fried up strips of Meat Candy! :-)
>
> YUM!
>
> John Kuthe, KutheChocolates.com...

American bacon made with smoked pork belly is squarely American fare. Getting a little nutty for bacon doesn't make you ethnic - mostly it means you're probably American.

https://www.youtube.com/watch?v=_weh9B3W4PQ

On 2018-12-08 5:59 a.m., Janet wrote:
> In article >, says...
>>
>> "Janet" > wrote in message
>> t...
>>> In article >, says...
>>>>
>>>> > wrote in message
>>>> ...
>>>>> On Friday, December 7, 2018 at 5:39:47 PM UTC-6, 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.
>>>>
>>>> Pleasant memories for me from when I was a kid. Farm girl here.
>>>>
>>>> Cheri
>>>
>>> Not a farm girl but I love pork belly.
>>>
>>> Janet UK
>>
>>
>> Yes, it's hard to find around here. Sometimes Costco has it, but that's
>> pretty much it.
>>
>> Cheri
>
> Available in any supermarket here, and it appears quite often on the
> menus of local pubs.
>
> Janet UK.
>
It's always salted he-( I bought some once after the s/m "butcher"
assured me that it wasn't salted. I confit'd it only to find that it had
been salted and was therefore inedible.

The traditional Chinese five seasoning powder is a mixture of five
spices. It consists of pepper, cloves, star anise, cinnamon and fennel.
It contains the five flavor groups: sweet, sour, salt, bitter and sharp
and the five elements: wood, metal, earth, water and fire. This
guarantees good harmony. The mix of strong spices makes it a strong
condiment and it should therefore also be applied with a little care.
Sometimes cloves are replaced by ginger powder.

The five-spice powder fits in with the philosophy of the Chinese, which
is composed from the thought: "food is like medicine". The composition
of food must be based on harmony and balance. This is achieved by the
principle of yin and yang and the five elements. A good balance in
nutrition provides energy that is released during the digestion of the
food. In a cold season one must consume warm food. In a warm season one
should eat cold dishes. The 5-elements doctrine also looks at what the
food does for man, after it has been eaten. It looks at the energy of
the type of food. The element earth is central and is connected to the
stomach and the spleen. From here the energy will flow to the other
parts of the body. The elements correspond not only with functions of
the body, but also with emotions. Wood corresponds to the liver and
gallbladder, fire to the heart and small intestine, metal to the lungs
and large intestine, and finally water to the kidneys and bladder. The
five spices powder is composed according to this principle.

The five-spice powder is increasingly available in supermarkets, but in
any case you can find it in the toko. You can use it for a few months
in a well sealed pot in a dry dark place.

Use of five seasoning powder

It is used for both sweet and savoury dishes. You can use it ready to
eat. It is mainly used in Chinese cuisine. You can add it at the end of
a preparation, but it does not hurt to fry the spice mixture. Do not do
this too long.

--
Regards,

Gerard Schaefers

Recipes in Dutch - https://www.sjeef.nl
Homepage in Dutch, English, German and Spanish - https://www.sjeef.eu

RSS - https://www.sjeef.nl/Recepten/rssfeed.xml

On Saturday, December 8, 2018 at 12:55:23 AM UTC-6, Cheri wrote:
>
> > wrote in message
> ...
>
> > On Friday, December 7, 2018 at 5:39:47 PM UTC-6, 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.
>
> Pleasant memories for me from when I was a kid. Farm girl here.
>
> Cheri
>
I like crispy fat such as bacon but not like in this picture or what my
mother preferred. Watching her eat that stuff certainly instilled a
hatred of overly fatty meats in her children. She would have preferred
that ALL the lean be cut away and given to someone else while she chowed
down on the greasy fat.

On Saturday, December 8, 2018 at 4:30:19 AM UTC-6, Fruitiest of Fruitcakes wrote:
>
> On 8 Dec 2018, wrote
> (in >):
>
> > On Friday, December 7, 2018 at 5:39:47 PM UTC-6, 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.
>
> Thats a shame because the flavour of the meat is in the fat, which is why
> most lean meat is almost tasteless - unless the retailers have added chemical
> flavourings.
>
> Cooked properly (i.e. slowly), pork fat will render down to a gorgeously soft
> product which just melts in the mouth.
>
>
You can definitely see the fat did not render down to a gorgeously soft
product that melts in your mouth. This was overly fatty cooked as a
large chunk. The crispy crackling skin sounded great but the greasy
soft, chewy fat was stomach churning. Believe me, I've seen enough of
this type of food on the table as a child. Fat is supposed to flavor,
not be the main course with a tiny strip of lean.

On Saturday, December 8, 2018 at 10:44:33 AM UTC-6, graham wrote:
>
> It's always salted he-( I bought some once after the s/m "butcher"
> assured me that it wasn't salted. I confit'd it only to find that it had
> been salted and was therefore inedible.
>
I will occasionally buy a small chunk of fatback and it has been salted.
But I buy it to slice it thinly and cook it for the fat to be saved. I
will eat a good portion of it as it has been rendered and is thin and
crispy. Not fatty and not like blubber.

On 2018-12-08 11:05 AM, dsi1 wrote:
> On Friday, December 7, 2018 at 3:52:47 PM UTC-10,
>
>> This brought back some unpleasant memories.
>
> Most kids don't care for fat in their meat. Most boomers were raised
> to eschew fats. It certainly has had a bad reputation in this
> country. OTOH, pork belly is a favorite meat with certain old-school
> ethnic types and I believe that cut is going to be trending as the
> younger generation seek out the foods and techniques of old-school
> cooking.

I tend to cut the fat off my meat and leave it for the dogs. I was once
shocked to walk into the kitchen and see my wife eating the fat that I
had left for the dog. If I don't like to eat it along with the meat it
came on, I sure as heck would not eat it on its own.

My neighbour is a bit of an odd bird. It doesn't help that coronary
heart runs in his family. We once served him roast beef. He not only
trimmed the fat off, but he cut off about a half inch of the meat it was
attached to.

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

On Fri, 7 Dec 2018 "Julie Bove" wrote:
>"Thomas" wrote:
>
>>I bought chinese 5 spice powder only because I never used it but keep
>>hearing about it.
>> What are some ideas to use it? I think I will pull a J and not like the
>> suggestions.
>> I did try a dash on buff wings and spit it out.
>
>I've used it for stir fries but it wasn't my thing.

Good for a toilet deodorizer.

On Sat, 8 Dec 2018 12:41:36 -0500, Dave Smith
> wrote:

>On 2018-12-08 11:05 AM, dsi1 wrote:
>> On Friday, December 7, 2018 at 3:52:47 PM UTC-10,
>>
>>> This brought back some unpleasant memories.
>>
>> Most kids don't care for fat in their meat. Most boomers were raised
>> to eschew fats. It certainly has had a bad reputation in this
>> country. OTOH, pork belly is a favorite meat with certain old-school
>> ethnic types and I believe that cut is going to be trending as the
>> younger generation seek out the foods and techniques of old-school
>> cooking.
>
>I tend to cut the fat off my meat and leave it for the dogs.

I feed fat trimmings to the crows

>I was once
>shocked to walk into the kitchen and see my wife eating the fat that I
>had left for the dog. If I don't like to eat it along with the meat it
>came on, I sure as heck would not eat it on its own.

Is your wife related to Big Niece?

On 2018-12-08 2:54 PM, wrote:
> On Sat, 8 Dec 2018 12:41:36 -0500, Dave Smith
>
>> I tend to cut the fat off my meat and leave it for the dogs.
>
> I feed fat trimmings to the crows
>
>> I was once
>> shocked to walk into the kitchen and see my wife eating the fat that I
>> had left for the dog. If I don't like to eat it along with the meat it
>> came on, I sure as heck would not eat it on its own.
>
> Is your wife related to Big Niece?

AAMOF the niece is her sister's daughter. You would never guess it to
see her, or her sister. Megatron has all the right curves in the right
places. She follows a low carb diet that allows lots of meat and fat
along with lots of fruit and vegetables. She eats three meals a day and
does not snack. BN, OTOH, grazes all day on large quantities of
everything. She basically starts eating when she gets up and keeps
eating all day long.

On Sat, 8 Dec 2018 15:10:00 -0500, Dave Smith
> wrote:

>On 2018-12-08 2:54 PM, wrote:

>> Is your wife related to Big Niece?
>
>AAMOF the niece is her sister's daughter. You would never guess it to
>see her, or her sister. Megatron has all the right curves in the right
>places. She follows a low carb diet that allows lots of meat and fat
>along with lots of fruit and vegetables. She eats three meals a day and
>does not snack. BN, OTOH, grazes all day on large quantities of
>everything. She basically starts eating when she gets up and keeps
>eating all day long.

Whereas Dave Smith starts bitching when he gets up and keeps bitching
all day long.

On Saturday, December 8, 2018 at 7:40:29 AM UTC-10, Dave Smith wrote:
> On 2018-12-08 11:05 AM, dsi1 wrote:
> > On Friday, December 7, 2018 at 3:52:47 PM UTC-10,
> >
> >> This brought back some unpleasant memories.
> >
> > Most kids don't care for fat in their meat. Most boomers were raised
> > to eschew fats. It certainly has had a bad reputation in this
> > country. OTOH, pork belly is a favorite meat with certain old-school
> > ethnic types and I believe that cut is going to be trending as the
> > younger generation seek out the foods and techniques of old-school
> > cooking.
>
> I tend to cut the fat off my meat and leave it for the dogs. I was once
> shocked to walk into the kitchen and see my wife eating the fat that I
> had left for the dog. If I don't like to eat it along with the meat it
> came on, I sure as heck would not eat it on its own.
>
> My neighbour is a bit of an odd bird. It doesn't help that coronary
> heart runs in his family. We once served him roast beef. He not only
> trimmed the fat off, but he cut off about a half inch of the meat it was
> attached to.

Mostly, your body will tell you what it needs to have although it seems we're losing the ability to hear what it's telling us. Biologically, a lot of white women find fats hard to digest. Pathologically, some people are prone to atherosclerosis and have to avoid all fats. We knew someone with this genetic abnormality. It was quite awful.

There are also cultural differences on how lumps of fats are viewed. I made my dad some old school Okinawan rafute. It's made from pork belly and it's important that the skin and the fat be perfectly melting-in-the-mouth. These days, if you want something like that, it has to be made by somebody that cares about getting things right.

Bruce wrote:
> On Sat, 8 Dec 2018 15:10:00 -0500, Dave Smith
> > wrote:
>
>> On 2018-12-08 2:54 PM, wrote:
>
>>> Is your wife related to Big Niece?
>>
>> AAMOF the niece is her sister's daughter. You would never guess it to
>> see her, or her sister. Megatron has all the right curves in the right
>> places. She follows a low carb diet that allows lots of meat and fat
>> along with lots of fruit and vegetables. She eats three meals a day and
>> does not snack. BN, OTOH, grazes all day on large quantities of
>> everything. She basically starts eating when she gets up and keeps
>> eating all day long.
>
> Whereas Dave Smith starts bitching when he gets up and keeps bitching
> all day long.
>

Yes, indeed. And he picks up trash and transports it to restaurants and
dumps it on their property, for petty revenge.

However, he does have redeeming social qualities ...

1) He does not frequently post of his sexual prowess, and sexual assault
crimes, like Popeye routinely does.

2) He does not claim to be Buck Rogers in the 25th century on a forlorn
rock called Hawaii, or a close relative of George Jetson.

3) He does not have a shit hemorrhage when somebody eats an animal product.

4) He does not post ingredient lists at every opportunity to prop up his
agenda, nor make excuses about this type behavior.

5) He does not routinely ask for help, then reject every response, out
of hand, citing thousands of allergies and 'sensitivities' and endlessly
repeat the behavior.

On Sat, 8 Dec 2018 18:13:57 -0600, Hank Rogers >
wrote:

>Bruce wrote:
>> On Sat, 8 Dec 2018 15:10:00 -0500, Dave Smith
>> > wrote:
>>
>>> On 2018-12-08 2:54 PM, wrote:
>>
>>>> Is your wife related to Big Niece?
>>>
>>> AAMOF the niece is her sister's daughter. You would never guess it to
>>> see her, or her sister. Megatron has all the right curves in the right
>>> places. She follows a low carb diet that allows lots of meat and fat
>>> along with lots of fruit and vegetables. She eats three meals a day and
>>> does not snack. BN, OTOH, grazes all day on large quantities of
>>> everything. She basically starts eating when she gets up and keeps
>>> eating all day long.
>>
>> Whereas Dave Smith starts bitching when he gets up and keeps bitching
>> all day long.
>>
>
>Yes, indeed. And he picks up trash and transports it to restaurants and
>dumps it on their property, for petty revenge.
>
>However, he does have redeeming social qualities ...

You do realise he probably has you killfiled?

On Sat, 8 Dec 2018 12:59:06 -0000, Janet wrote:

> In article >, says...
>>
>> "Janet" > wrote in message
>> t...
>>> In article >, says...
>>>>
>>>> > wrote in message
>>>> ...
>>>> > On Friday, December 7, 2018 at 5:39:47 PM UTC-6, 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.
>>>>
>>>> Pleasant memories for me from when I was a kid. Farm girl here.
>>>>
>>>> Cheri
>>>
>>> Not a farm girl but I love pork belly.
>>>
>>> Janet UK
>>
>> Yes, it's hard to find around here. Sometimes Costco has it, but that's
>> pretty much it.
>>
>> Cheri
>
> Available in any supermarket here, and it appears quite often on the
> menus of local pubs.

It's going through a major comeback here with the yuppie
millennials, much to the dismay of us devout home charcuterists.
Just like those *******s raised the price of brisket 3X, too. They
don't even cook it themselves - they only go out to trendy
restaurants to partake. Those *******s have no respect! ;-)

-sw

On Saturday, December 8, 2018 at 2:13:54 PM UTC-10, Hank Rogers wrote:
>
> 2) He does not claim to be Buck Rogers in the 25th century on a forlorn
> rock called Hawaii, or a close relative of George Jetson.
>

My vision of the future has pretty much been dead on. Perhaps I am from the future Mr Wertz.

https://groups.google.com/d/msg/rec....0/KuhSkr8L_1oJ

"dsi1" wrote in message
...

On Saturday, December 8, 2018 at 7:40:29 AM UTC-10, Dave Smith wrote:
> On 2018-12-08 11:05 AM, dsi1 wrote:
> > On Friday, December 7, 2018 at 3:52:47 PM UTC-10,
> >
> >> This brought back some unpleasant memories.
> >
> > Most kids don't care for fat in their meat. Most boomers were raised
> > to eschew fats. It certainly has had a bad reputation in this
> > country. OTOH, pork belly is a favorite meat with certain old-school
> > ethnic types and I believe that cut is going to be trending as the
> > younger generation seek out the foods and techniques of old-school
> > cooking.
>
> I tend to cut the fat off my meat and leave it for the dogs. I was once
> shocked to walk into the kitchen and see my wife eating the fat that I
> had left for the dog. If I don't like to eat it along with the meat it
> came on, I sure as heck would not eat it on its own.
>
> My neighbour is a bit of an odd bird. It doesn't help that coronary
> heart runs in his family. We once served him roast beef. He not only
> trimmed the fat off, but he cut off about a half inch of the meat it was
> attached to.

Mostly, your body will tell you what it needs to have although it seems
we're losing the ability to hear what it's telling us. Biologically, a lot
of white women find fats hard to digest. Pathologically, some people are
prone to atherosclerosis and have to avoid all fats. We knew someone with
this genetic abnormality. It was quite awful.

There are also cultural differences on how lumps of fats are viewed. I made
my dad some old school Okinawan rafute. It's made from pork belly and it's
important that the skin and the fat be perfectly melting-in-the-mouth. These
days, if you want something like that, it has to be made by somebody that
cares about getting things right.

==

Which you do! Lucky Dad)

In article >,
says...
>
> On Friday, December 7, 2018 at 3:52:47 PM UTC-10, wrote:
> > On Friday, December 7, 2018 at 5:39:47 PM UTC-6, 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.
>
> Most kids don't care for fat in their meat. Most boomers were raised
to eschew fats.

Not here.

Ever since 1940, food in UK was so scarce and precious kids were raised
to eat everything on their plate whether or not they liked it. Food
rationing didn't end until 1954.

Janet UK.

On 12/8/2018 11:56 AM, wrote:
> On Saturday, December 8, 2018 at 12:55:23 AM UTC-6, Cheri wrote:
>>
>> > wrote in message
>> ...
>>
>>> On Friday, December 7, 2018 at 5:39:47 PM UTC-6, 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.
>>
>> Pleasant memories for me from when I was a kid. Farm girl here.
>>
>> Cheri
>>
> I like crispy fat such as bacon but not like in this picture or what my
> mother preferred. Watching her eat that stuff certainly instilled a
> hatred of overly fatty meats in her children. She would have preferred
> that ALL the lean be cut away and given to someone else while she chowed
> down on the greasy fat.
>
Jack Sprat could eat no fat, his wife could eat no lean...

Jill

On Sat, 8 Dec 2018 21:24:46 -0600, Sqwertz >
wrote:

snip
>
>It's going through a major comeback here with the yuppie
>millennials, much to the dismay of us devout home charcuterists.
>Just like those *******s raised the price of brisket 3X, too. They
>don't even cook it themselves - they only go out to trendy
>restaurants to partake. Those *******s have no respect! ;-)
>
>-sw

yeah, in my recent memory (20 years or less) is 89 cents/pound
brisket.

On Sun, 09 Dec 2018 10:14:18 -0700, U.S. Janet B. wrote:

> On Sat, 8 Dec 2018 21:24:46 -0600, Sqwertz >
> wrote:
>
> snip
>>
>>It's going through a major comeback here with the yuppie
>>millennials, much to the dismay of us devout home charcuterists.
>>Just like those *******s raised the price of brisket 3X, too. They
>>don't even cook it themselves - they only go out to trendy
>>restaurants to partake. Those *******s have no respect! ;-)
>
> yeah, in my recent memory (20 years or less) is 89 cents/pound
> brisket.

Raw pork belly costs more than bacon now, too. Central Texas is
probably the largest consumer of brisket now, too. Thanks to all
the BBQ joints that have popped up and their popularity with
millennials who think it's hip to stand in lines for 5-6 hours.

-sw

On Sun, 9 Dec 2018 12:58:57 -0600, Sqwertz >
wrote:

>On Sun, 09 Dec 2018 10:14:18 -0700, U.S. Janet B. wrote:
>
>> On Sat, 8 Dec 2018 21:24:46 -0600, Sqwertz >
>> wrote:
>>
>> snip
>>>
>>>It's going through a major comeback here with the yuppie
>>>millennials, much to the dismay of us devout home charcuterists.
>>>Just like those *******s raised the price of brisket 3X, too. They
>>>don't even cook it themselves - they only go out to trendy
>>>restaurants to partake. Those *******s have no respect! ;-)
>>
>> yeah, in my recent memory (20 years or less) is 89 cents/pound
>> brisket.
>
>Raw pork belly costs more than bacon now, too. Central Texas is
>probably the largest consumer of brisket now, too. Thanks to all
>the BBQ joints that have popped up and their popularity with
>millennials who think it's hip to stand in lines for 5-6 hours.
>
>-sw

I've seen plenty of raw pork belly at Costco. First it came sliced
and now it is only offered unsliced. I guess we have plenty of
followers here in the 'fastest growing city in the nation.' :-(
Janet US

On Sun, 09 Dec 2018 12:36:53 -0700, U.S. Janet B. wrote:

> I've seen plenty of raw pork belly at Costco. First it came sliced
> and now it is only offered unsliced. I guess we have plenty of
> followers here in the 'fastest growing city in the nation.' :-(

Even at Costco it's $2.89 for unsliced, $3.69 for sliced - Which is
more than their sliced bacon.

-sw