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Pork
Sept 11, 2009 12:28:26 GMT
Post by Deleted on Sept 11, 2009 12:28:26 GMT
Is it still not safe to eat "undercooked" pork over there? I haven't worried about that for years, and it is not uncommon to see pork with a tinge of pink in France -- albeit not in most restaurants, where old habits die hard.
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Pork
Sept 11, 2009 12:53:35 GMT
Post by lagatta on Sept 11, 2009 12:53:35 GMT
Oh, I'm sure it is as safe here as in France, but this is one of those things I had drilled into me as a child, that unlike beef, lamb etc, pork must never have a tinge of pink. Remember, I'm not much of a meat eater. (I'm not a vegetarian by any means: I LOVE fish and seafood).
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Pork
Sept 11, 2009 13:06:42 GMT
Post by Deleted on Sept 11, 2009 13:06:42 GMT
In university, we took one of those psychological tests, and it was determined that I was completely dogmatic, having blithely absorbed all of these various bits of information about what should and should not be done. This was a life-changing discovery because from that moment on, I questioned the veracity of everything that I had ever been told -- and discovered that so much of it was either complete bullshit or that its validity had expired long ago.
So, contrary to popular belief, you really can learn a thing or two in university.
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Pork
Sept 11, 2009 17:20:44 GMT
Post by imec on Sept 11, 2009 17:20:44 GMT
The Manitoba Pork Council recommends cooking to "medium" or an internal temp of 160F. I cook loin a little less than that - barely past medium rare.
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Pork
Sept 11, 2009 20:57:06 GMT
Post by lagatta on Sept 11, 2009 20:57:06 GMT
Finally my loin turned out fine - it is a tiny bit rose in the middle - only the ends were a bit dry. The onions and lime juice I smothered it in are great.
I don't have a meat thermometer.
Often those producers' guides are very useful, especially for those not used to cooking a given meat or other food.
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Pork
Sept 14, 2009 22:48:05 GMT
Post by lagatta on Sept 14, 2009 22:48:05 GMT
I made a cheater's goulasch with some of the little loin roast - I had already braised it with a lot of minced onion and chunks of cabbage, so I just sautéed some very tasty fresh red point peppers (like the Hungarian or Turkish kind) added the onion and cabbage (already cooked with some roughly puréed tomatoes and garlic), the sauce I had made with the concentrated stock and other things, a few squirts of hot Hungarian Gulyaskrém, which comes in a tube. Very good.
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Pork
Sept 15, 2009 9:01:35 GMT
Post by hwinpp on Sept 15, 2009 9:01:35 GMT
Sounds good. With boiled potatoes or pasta? We used to have big arguments in our family. My mother nearly always made potatoes, the children preferred pasta.
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Pork
Sept 15, 2009 16:50:39 GMT
Post by lagatta on Sept 15, 2009 16:50:39 GMT
I prefer pasta too, or more specifically flat egg noodles, but didn't have any on hand, so potatoes it was - nice new ones. If I go out this afternon, I'll pick up some egg noodles from a nearby Balkan shop - think they are from Slovenia - half the price of German, Alsatian or Hungarian ones, and taste the same to me.
The BEST noodles here are to be found at a German and at a Hungarian church bazaar, must keep my eyes peeled for those.
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Pork
Sept 28, 2009 21:26:29 GMT
Post by Hedonisttraveller on Sept 28, 2009 21:26:29 GMT
Nobody has mentioned what must be the best pork of all - Iberian black pig - as used for Pata Negra ham but the uncured meat (fillets, chops etc) is marbled with lovely fat that renders out when roast or grilled slowly to produce the tenderest, juiciest and tastiest meat.
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Pork
Sept 29, 2009 9:57:20 GMT
Post by auntieannie on Sept 29, 2009 9:57:20 GMT
you got me salivating just then, hedonist...
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Pork
Sept 29, 2009 13:54:08 GMT
Post by Hedonisttraveller on Sept 29, 2009 13:54:08 GMT
Auntieannie, I have seen it for sale in specialist places in the UK but here in Portugal (and even more so in Spain) we can get it in any good supermarket or butcher.
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