a hole-y ghost posted:

SpaceClown posted:

Also it's got higher salmonella contamination levels than chicken. By the time it reaches the butcher over 80% of the meat is infested. Think about that next time you bite into a juicy porkchop! All of those pyrogens hidden in the fatty juices

von Braun posted:

go vegan

Outpost22 posted:

this but unironically

there's no need to eat meat in this day and age

Outpost22 posted:

this but unironically

there's no need to eat meat in this day and age

Outpost22 posted:

this but unironically

there's no need to eat meat in this day and age

Outpost22 posted:

this but unironically

there's no need to eat meat in this day and age

Outpost22 posted:

this but unironically

there's no need to eat meat in this day and age

Space Taxi posted:

Pigs are filthy animals. They live in these cramped pens their whole life and never take even one shower.

SpaceClown posted:

It's one of the most disgusting things you can put in your body. The jews and arabs were right and you should listen to them, PIGS ARE AN UNCLEAN FOOD SOURCE! Pork contains super high histamine levels and this will completely gently caress with your body chemistry. Not only will it make your mucous production slam into overdrive, but it also will make your blood sulfur levels skyrocket. This leads to extremely high blood acidity and a loss of calcium and the sulfates that help maintain your bones. Cut the pig out of your diet! Pigs are people too!

Also it's got higher salmonella contamination levels than chicken. By the time it reaches the butcher over 80% of the meat is infested. Think about that next time you bite into a juicy porkchop! All of those pyrogens hidden in the fatty juices

Outpost22 posted:

this but unironically

there's no need to eat meat in this day and age

Das Boo posted:

What if it's long.

DOWN JACKET FETISH posted:

sigh

SpaceClown posted:

He ate too much pork, now his brain has a chemical imbalance

SpaceClown posted:

My brain chemicals are perfectly balanced, like the neutron count of a highly unstable radioactive isotope.

hakimashou posted:

In China the word "meat" just means pork. If its meat from a different animal they specify it, but not for pork.

hakimashou posted:

In China the word "meat" just means pork. If its meat from a different animal they specify it, but not for pork.

Varg posted:

counter-argument: pork roll, egg & cheese sandwiches.

theperminator posted:

There's no need to tell everyone you're a vegan either but you idiots will still bring it up all the time.

Enjoy eating your lawn clippings, I'm gonna die young fat and happy from eating too much bacon.

IronClaymore posted:

Here's what you do with pork:

Take a whole pork shoulder piece, yeah with the skin and fat still on it, and rub it all down with heaps of salt and a touch of lime juice if you have any. And leave it to sit for a while in the fridge in the salt. Also cut grooves into the skin and fat, to let the salt seep in.

Then, set your oven to really low, like 120 degrees [for you Americans, that's...250 I think]. Put the bit of pork in the oven, in a deep tray, and just let it slowly melt. And I do mean slowly, this thing takes ages. I'm talking 18 hours.

But here's the best and most delicious thing: the pork melts and creates a deliciously unhealthy pool of fatty salty and slightly protein-y goodness at the bottom of the pan. So in the last hour of cooking, cut up potatoes, carrots and pumpkin, and put them in and mix them around in all the goo, really slather them up, then turn the oven up to say 180C (355F), turn the fan on if it has one and let it all cook and crisp up (possibly par-boil the potatoes first because they can take longer and you'll be super hungry by this point thanks to the smell).

And that, THAT, is pork. It goes beyond the excellence of bacon, when you get it right, and you have to make an effort to get it wrong. It pulls apart, the skin is crispy (I STILL can't manage crackling though), the meat is tender and delicious, the vegetables go above and beyond their humble nature by soaking in its essence.

You can't help but pity people who are forbidden this. I mean, you can, if you're very clever and very skilled and have a good butcher, do something similar with lamb or goat, but it isn't the same. Lamb just doesn't respond to salt the same way, it's too easy to go under or over or both at the same time, and the fat becomes a liability. And goat deserves a proper cook, someone who can time things correctly and actually has to worry about overwhelming the flavour, not someone like me.


[Edit: drat, now I want to cook this thing again. It's been too long.]

Also it's not unclean, cooking it in the oven sterilises it, assuming it reaches sufficient temperature. Pft, what even is "unclean"? I buy potatoes and bok choi and other things coated in dirt and [probably] manure and I just wash it off and cook it with enough heat to kill anything.

The Walrus posted:

i like to do similar but utilizing the 'sous vide' technique