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From: clams casino <cc@invalid.cc>
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Subject: Re: Redefining eternity
Date: Mon, 9 Dec 2024 16:44:15 -0700
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On 12/9/2024 12:49 PM, dsi1 wrote:
> On Sun, 8 Dec 2024 21:40:50 +0000, clams casino wrote:
> 
>> On 12/8/2024 2:19 PM, dsi1 wrote:
>>> On Sun, 8 Dec 2024 17:15:38 +0000, clams casino wrote:
>>>
>>>> On 12/8/2024 3:34 AM, D wrote:
>>>>>
>>>>>
>>>>> On Sat, 7 Dec 2024, Carol wrote:
>>>>>
>>>>>> Michael Trew wrote:
>>>>>>
>>>>>>> On 12/5/2024 6:12 PM, Dave Smith wrote:
>>>>>>>>
>>>>>>>> Then they started to make pork healthier and it didn't taste as
>>>>>>>> good.
>>>>>>>
>>>>>>> What does that mean?
>>>>>>
>>>>>> Big movement at the height of the 'fat-free' era (JR High I think for
>>>>>> you?).  They started doing something with pigs to be somewhat less
>>>>>> fatty or something?
>>>>>>
>>>>>> Obviously pork overall isn't lean but a lot of the cuts now are 
>>>>>> leaner.
>>>>>> They also trim more fat off than they used to.
>>>>>>
>>>>>
>>>>> This is very bad. When I buy my pork, I try to buy pieces with more 
>>>>> fat.
>>>>> The very lean ones are not very good.
>>>>
>>>> Pork shoulder is the way to go!
>>>
>>> Indeed, stay away from pork loin. Go for the pork shoulder and belly
>>> instead. The loin i.e., the other white meat, is just boring. Here's
>>> some Okinawan rafute. When you make it right, you can cut it with
>>> chopsticks. It's not easy to make right. I've done it occasionally.
>>>
>>> https://photos.app.goo.gl/J7MjrgDj8WvbagCQ7
>>>
>>> https://www.youtube.com/watch?v=9LNtpV8oPWg
>>
>>
>> Oh yes - 1 word = unctuous!
> 
> If you make it correctly it is! It's not that easy though. I think
> Korean/Japanese/Chinese pork belly is different from American pork
> belly. The fat distribution is different. Cooking rafute is interesting.
> If you add all the shoyu too early the belly gets tough. I probably
> should have spent more time cooking with my aunt.

I think you are doing just fine as it is.

But to your point, there is a wide variance in pork bellies as I found 
trying to make my own bacon up.

Gotta lot to learn, and the pork belies from the Mexican grocer are a 
much thicker and harder fat band than I was expecting.

Then again their oxtails are twice the size of Wal Mart's, so it evens 
out over time, lol.