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Path: ...!eternal-september.org!feeder3.eternal-september.org!news.eternal-september.org!.POSTED!not-for-mail From: Ed P <esp@snet.n> Newsgroups: rec.food.cooking Subject: Re: Redefining eternity Date: Tue, 10 Dec 2024 21:19:29 -0500 Organization: A noiseless patient Spider Lines: 21 Message-ID: <vjasrh$17lu0$3@dont-email.me> References: <lr78rtFqhg0U1@mid.individual.net> <vimknu$3vvf6$1@dont-email.me> <lr9baiF5svhU1@mid.individual.net> <f3ae419cf15a2ca278832883219fa14c@www.novabbs.com> <lr9m2uF7f26U1@mid.individual.net> <vip8iv$pj7c$2@dont-email.me> <lrep2aF1v1gU1@mid.individual.net> <4rq4P.5$LjMe.2@fx15.iad> <67547f2a$2$1785$882e4bbb@reader.netnews.com> <vj4t8r$3uvkp$5@dont-email.me> <4%m5P.12960$W2y7.717@fx09.iad> <67566bda$0$3620716$882e4bbb@reader.netnews.com> <vj6eds$blak$2@dont-email.me> <vj8er1$m1o3$2@dont-email.me> <AGX5P.113809$7FA3.8422@fx13.iad> <vjahid$165pc$1@dont-email.me> MIME-Version: 1.0 Content-Type: text/plain; charset=UTF-8; format=flowed Content-Transfer-Encoding: 8bit Injection-Date: Wed, 11 Dec 2024 03:19:30 +0100 (CET) Injection-Info: dont-email.me; posting-host="ed83ae27cd81afe70f1e83f293f690a6"; logging-data="1300416"; mail-complaints-to="abuse@eternal-september.org"; posting-account="U2FsdGVkX1+KFVbFce2tH15U1xdOcrC16fane2/nDWk=" User-Agent: Mozilla Thunderbird Cancel-Lock: sha1:93HEZPycpS/pO6gG2c345D0CkKs= Content-Language: en-US In-Reply-To: <vjahid$165pc$1@dont-email.me> Bytes: 2413 On 12/10/2024 6:06 PM, Carol wrote: > > "Differences between pork loin and pork chops: > Source: Pork loin comes from the loin muscle along the pig’s back, > while pork chops are cross-sections of the rib or loin sections1. > Size and Tenderness: Pork loin is longer, leaner, and more tender, > while pork chops are smaller and less tender21. > Fat Content: Pork loin is lean, while pork chops have more fat3. > Cooking: Pork loin is versatile and can be used in various dishes, > while pork chops are typically pan-fried or grilled1. > > This link goes into cooking techniques appropriate for both." Not completely true. I've often bought whole pork loin and the butcher cut off a few chops from it for me. Both had the same exact portion, one was a roast, the other 3/4" slices called chops. Tenderness may vary by cooking methods but has nothing to do with the origin.