Cindy Hamilton wrote:
> On Wednesday, October 28, 2020 at 3:11:11 PM UTC-4, Sheldon wrote:
>> On Wed, 28 Oct 2020 06:17:03 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>> On Wednesday, October 28, 2020 at 7:36:03 AM UTC-4, Gary wrote:
>>>> Sqwertz wrote:
>>>>>
>>>>> Deboned whole pig head, seasoned, cured(#1), rolled, tied 6 days.
>>>>> Cooked sous vide 185-195 for 14 hours. Refrigerated 2 days, then
>>>>> sliced and plated.
>>>>>
>>>>> This turned out better than I expected. It was worth the time and
>>>>> effort just making it for the experience. So having it taste good on
>>>>> top of that was an added bonus. I was afraid it would be too porky
>>>>> or offal tasting.
>>>>>
>>>>> Served with "Everything bagel" French bread, horseradish sauce, mr.
>>>>> mustard, and pickled okra.
>>>>>
>>>>> https://i.postimg.cc/65gVZd5k/Pig-He...d-Plated-3.jpg
>>>> Assuming you would always want an honest opinion and not just
>>>> constant praise, here's my thought:
>>>>
>>>> My only criticism would be presentation for others.
>>>> Rather than a fully cooked roast, it appears to be raw
>>>> and ready to cook. Just needs some browning on the
>>>> skin outside.
>>>>
>>>> Perhaps some final cooking in a hot oven?
>>>> Or a few minutes under a broiler?
>>>> Or roll it around in a cast iron pan to sear a bit?
>>>
>>> It's not a roast. It's cured. Think "lunch meat".
>>>
>>> Oh, wait. Most manufacturers of deli meats apply food coloring to
>>> the outside to make them more attractive to customers.
>>>
>>> Cindy Hamilton
>> Some may but not all... pickled tongue isn't browned or colored,
>> neither is a cured ham.
>
> If you go to the grocery store and look at, say, Black Forest Ham, its
> exterior is likely to be dark brown. From food coloring.
>
> Cindy Hamilton
>

Popeye probably buys his black forrest ham at a NY kosher jewish deli.