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Posted to rec.food.cooking
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Using a Induction hot plate as a slow cooker
On Mon, 9 Jan 2017 15:27:07 -0800 (PST), dsi1 >
wrote:
>On Monday, January 9, 2017 at 11:07:37 AM UTC-10, Bruce wrote:
>> On Mon, 09 Jan 2017 16:44:42 -0400, wrote:
>>
>> >On Mon, 09 Jan 2017 10:07:01 -0500, Gary > wrote:
>> >
>> >>Nancy2 wrote:
>> >>>
>> >>> Gary, you are welcome to it. ;-))
>> >>>
>> >>> it seems to me that it is one of those formerlyreally ignored cuts of meat, or cheap ones,
>> >>> like short ribs, that seem to have become a fad and risen to the top of menus on a chef's
>> >>> whim, and nobody wants to be the last to exalt its virtues.....
>> >>>
>> >>> N.
>> >>
>> >>You render out much of the fat. I'm talking about taste buds here and
>> >>not
>> >>health. Eat that wonderful stuff once in awhile, just don't eat it
>> >>often. That's the bottom line with food.
>> >>
>> >>No matter what you do, you *will* die.
>> >
>> >Pork belly is a treat here and I stick with ?at a little of everything
>> >and not too much of anything` has worked very well for me healthwise.
>>
>> That's anecdotal. Some chain smokers live until a 100.
>
>The Okinawan will love fatty pork belly and will eat it most of the time. Oddly enough, they have one of the longest lifespans of humans. I don't suggest that people switch over to fatty meats since it's probably in their genes to live long.
The more they eat fat, the younger they die.
https://en.wikipedia.org/wiki/Okinawa_diet
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