Pic of the Day

By Saturday December 10, 2011

Thanks, Cinaedh



12 Comments
  1. beryl says:
    12/10/2011 at 9:37 am

    Yum.

  2. Dallas says:
    12/10/2011 at 9:43 am

    A big thank you to God for inventing the pig and fire.

  3. #3- bobbo, OCCUPY DVORAK: what if "we-all" number our own posts and post seriatim ourselves? says:
    12/10/2011 at 10:00 am

    Yeah–I’m still shocked to see pork selling for about 30% the cost of beef in my local Food Maxx. I’m talking pork shoulder for $1.10 in 20 pound pack compared to the cheapest hamburger at $3.30.

    Often–I can’t tell which it is when cooking it as part of something else as in spaghetti sauce or lasagna.

    But for all the parts: filet vs bacon. If you could only for now ever after eat on or the other without regard to price: which one?

    Been so long since I ate beef, don’t think I am qualified to vote. Last filet I had was wicked good though. So was the bacon?

    • Dallas says:
      12/10/2011 at 10:34 am

      I pretty much stopped eating beef. Pig, foul and fish is a much better diet. I do drink the milk that God had intended for the baby calf.

      • #5- bobbo, OCCUPY DVORAK: what if "we-all" number our own posts and post seriatim ourselves? says:
        12/10/2011 at 11:59 am

        How can pork, fish, or fowl be any different “health wise” than beef? Protein is protein? Fat is fat? Price is my determination. Pork 1/3rd the price of Beef and then with Turkeys recently on sale for 42 cents a pount, another 1/3 cut in cost per unit of protein–with the fat easier to remove. Chicken these days is about .79/pound on sale for double whole chickens?

        Had a friend say turkey/chicken was tasteless. I agreed but noted that Turkey on Sale for Thanksgiving is the cheapest source of protein there is==absent back yard raised gold fish?

        Grind it up. Saute. Onion and Butter and sour cream. Add a carbohydrate for bulk, and cover with cheese and mushrooms.

        Healthy, cheap, and tasty.

        • #6- bobbo, OCCUPY DVORAK: what if "we-all" number our own posts and post seriatim ourselves? says:
          12/10/2011 at 12:03 pm

          I do render all the fat and use it as well. Pork, chicken, and beef fat–each in its own container. Healthier than transfats if you are sitll using hydrogenated margarine. In point of use, the amount of rendered fat is so minimal as to not raise a health issue==we aren’t talking Paula Dean cuisine here. Just enough to flavor the offering with the bulk of oil being olive or canola depending on the dish.

          Last night I had double fried french fries with a selection of three different sauces for my dip. I enjoy that fat based meal about twice per year. I need a better frier, but I’m getting there.

  4. msbpodcast says:
    12/10/2011 at 12:13 pm

    Pig of the day? 🙂

  5. deowll says:
    12/10/2011 at 4:41 pm

    I eat a lot more pork than beef and a lot more chicken than pork.

  6. Dr Spearmint Fur says:
    12/10/2011 at 4:42 pm

    Bacon is made on rainbows. Prosciutto is made by angels on rainbows.

  7. Gildersleeve says:
    12/10/2011 at 9:14 pm

    Pork loin – yum. But bacon at every meal? You can’t do that!!

    http://christhilk.wordpress.com/2008/03/26/the-man-ate-bacon-at-every-meal-you-just-cant-do-that/

  8. Moose says:
    12/11/2011 at 5:18 am

    Vegetables are what food eats.

  9. Clifffton says:
    12/11/2011 at 10:33 am

    Join the crusade: Bacon is now Meat Candy!
    Thank you oh wonderful pork for being so tasty.


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