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+--- Thread: Fat cutting, pork vs. tenderloin (/showthread.php?tid=67101)
Fat cutting, pork vs. tenderloin - Black Landlord - 11-27-2008
This article made me hungry and nauseous at the same time.
http://www.chicagobusiness.com/cgi-bin/article.pl?page_id=2308&plckController=Blog&plckScript=blogScript&plckElementId=blogDest&plckBlogPage=BlogViewPost&plckPostId=Blog%3a1daca073-2eab-468e-9f19-ec177090a35cPost%3a8e987f4e-ecd0-4339-9594-ef85a0e6fa2d&sid=sitelife.chicagobusiness.com
Re: Fat cutting, pork vs. tenderloin - MacGurl - 11-27-2008
Christ - I thought this was going to be a thread about the federal budget.
Kathy
Re: Fat cutting, pork vs. tenderloin - freeradical - 11-27-2008
Today's pork is very different from yesterday's pork. Pork is very lean today, and there has not been a case of trichinosis in 20-30 years (from commercial hogs) since hogs are now corn fed . So, do not cook pork until it's well done; it's okay to have some pink in the middle of your pork chop. Since pork is so lean today, overcooking it will result in something inedible.
Pork - the other white meat.
Re: Fat cutting, pork vs. tenderloin - Black Landlord - 11-27-2008
MacGurl wrote:
Christ - I thought this was going to be a thread about the federal budget.
Kathy
:-)
Re: Fat cutting, pork vs. tenderloin - BigGuynRusty - 11-28-2008
freeradical wrote:You mean in the USA.
Today's pork is very different from yesterday's pork. Pork is very lean today, and there has not been a case of trichinosis in 20-30 years (from commercial hogs) since hogs are now corn fed . So, do not cook pork until it's well done; it's okay to have some pink in the middle of your pork chop. Since pork is so lean today, overcooking it will result in something inedible.
Pork - the other white meat.
There are still great countries like England that sell great pork.
BGnR