On Tuesday, January 14, 2020 at 4:04:52 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > On Monday, January 13, 2020 at 7:11:07 AM UTC-10, Gary wrote:
> > > wrote:
> > > > I always simmer saw-seege in water to get rid of the chems,
> > >
> > > Not to mention much of the flavor lost in the water.
> >
> > Why yes, I like to save my hot dog water to make coffee. Makes an awesome cuppa!
>
> You should try sausage water for your coffee next time.
>
> In real life, many years ago my brother in law accidently made
> his morning coffee with old hot dog water and that sure woke him
> up when he tasted it.
>
> His room mates had stayed up late and boiled some hot dogs then
> just left the water in the pot on the stove. He woke up early and
> made a cup of instant. He saw the pot of water on the stove and
> assumed it was plain water.
>
> Personally, I never simmer any meat in water unless I plan to use
> the resulting broth. That's where most all the flavor ends up.

It depends. If I'm braising pork, I'll boil the meat in water for a while and then dump the water. That's a very Asian thing to do. If it's pork belly, I'll boil it for a hour and then dump the water. My shoyu pork or pork adobo will still be intensely flavored. Most of the foods that I cook will be intensely flavored.

For breakfast this morning, I had some smoked pork belly and kim chee. The kim chee was aged. My wife was in hog heaven. For a Korean, the combination of rice, bacon, and kim chee, is real comfort food.

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