"Gary" wrote in message ...

Nancy2 wrote:
>
> Isn't pork belly just a huge chunk of uncut bacon? What is there to eat?
> Small
> strips of meat among all that gelatinous fat? There is a pic when I
> Googled it,
> compliments of Gordon Ramsey, and that is what it looks like.
>
> I can't imagine eating bacon fat like that....my bacon has to be fried
> crispy,
> brown and thin-cut. If someone put a piece of pork belly in front of me,
> I
> would probably gag before taking a bite. Am I wrong about it?

Hopefully, I will be sitting next to you and I'll gladly take your
portion.

===

Not if I get there first ... ;-)



--
http://www.helpforheroes.org.uk

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.

On Sun, 8 Jan 2017 05:28:53 -0800 (PST), Nancy2
> wrote:

>Isn't pork belly just a huge chunk of uncut bacon? What is there to eat? Small
>strips of meat among all that gelatinous fat? There is a pic when I Googled it,
>compliments of Gordon Ramsey, and that is what it looks like.
>
>I can't imagine eating bacon fat like that....my bacon has to be fried crispy,
>brown and thin-cut. If someone put a piece of pork belly in front of me, I
>would probably gag before taking a bite. Am I wrong about it?
>
>N.

Yes and no. If I cook it, first I leave it in the fridge for 24 hours
uncovered with the fat criss crossed and salt rubbed in.

Roast on a rack slowly and the skin on top becomes gorgeous crackling
and most of the fat drains away. Yes, there isn't much meat but if
you like crackling yum yum

On Sun, 08 Jan 2017 08:38:42 -0500, Gary > wrote:

>Nancy2 wrote:
>>
>> Isn't pork belly just a huge chunk of uncut bacon? What is there to eat? Small
>> strips of meat among all that gelatinous fat? There is a pic when I Googled it,
>> compliments of Gordon Ramsey, and that is what it looks like.
>>
>> I can't imagine eating bacon fat like that....my bacon has to be fried crispy,
>> brown and thin-cut. If someone put a piece of pork belly in front of me, I
>> would probably gag before taking a bite. Am I wrong about it?
>
>Hopefully, I will be sitting next to you and I'll gladly take your
>portion.

I'd fight you for it

On Sun, 8 Jan 2017 05:51:10 -0800 (PST), 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.

Well hardly, I used to look forward to when my grandmother cooked it
and that's a looooonnnnggg time ago

On 2017-01-08 8:28 AM, Nancy2 wrote:
> Isn't pork belly just a huge chunk of uncut bacon? What is there to eat? Small
> strips of meat among all that gelatinous fat? There is a pic when I Googled it,
> compliments of Gordon Ramsey, and that is what it looks like.
>
> I can't imagine eating bacon fat like that....my bacon has to be fried crispy,
> brown and thin-cut. If someone put a piece of pork belly in front of me, I
> would probably gag before taking a bite. Am I wrong about it?
>
>


I am with you Nancy. I am not a fan of eating fat. I will eat fatty
bacon, but when there are huge wads of fat in it I tend to cut it off
and give it to the dog. Some people love it. I don't eat the layer of
fat around strip steaks, T bones, pork chops and lamb chops, and I will
trim off most of the fat on roast beef and pork. Some people love it.

"Nancy2" wrote in message
...

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.
===========

I made ribs for the first time yesterday and he loved them. Probably not
the recommended way to cook them, but the recipe I found had them sous vide
first and then finished off on griddle.

--
http://www.helpforheroes.org.uk

wrote in message ...

On Sun, 8 Jan 2017 05:28:53 -0800 (PST), Nancy2
> wrote:

>Isn't pork belly just a huge chunk of uncut bacon? What is there to eat?
>Small
>strips of meat among all that gelatinous fat? There is a pic when I
>Googled it,
>compliments of Gordon Ramsey, and that is what it looks like.
>
>I can't imagine eating bacon fat like that....my bacon has to be fried
>crispy,
>brown and thin-cut. If someone put a piece of pork belly in front of me, I
>would probably gag before taking a bite. Am I wrong about it?
>
>N.

Yes and no. If I cook it, first I leave it in the fridge for 24 hours
uncovered with the fat criss crossed and salt rubbed in.

Roast on a rack slowly and the skin on top becomes gorgeous crackling
and most of the fat drains away. Yes, there isn't much meat but if
you like crackling yum yum

============

Thatsthewaytodoit!! <g>



--
http://www.helpforheroes.org.uk

On Sun, 8 Jan 2017 05:28:53 -0800 (PST), Nancy2
> wrote:

> Isn't pork belly just a huge chunk of uncut bacon? What is there to eat? Small
> strips of meat among all that gelatinous fat? There is a pic when I Googled it,
> compliments of Gordon Ramsey, and that is what it looks like.
>
> I can't imagine eating bacon fat like that....my bacon has to be fried crispy,
> brown and thin-cut. If someone put a piece of pork belly in front of me, I
> would probably gag before taking a bite. Am I wrong about it?
>

It yicks us out too. I've seen some pictures that show very lean
belly meat, but it's not sold that way at my grocery stores.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 08 Jan 2017 09:33:12 -0800, sf > wrote:

>On Sun, 8 Jan 2017 05:28:53 -0800 (PST), Nancy2
> wrote:
>
>> Isn't pork belly just a huge chunk of uncut bacon? What is there to eat? Small
>> strips of meat among all that gelatinous fat? There is a pic when I Googled it,
>> compliments of Gordon Ramsey, and that is what it looks like.
>>
>> I can't imagine eating bacon fat like that....my bacon has to be fried crispy,
>> brown and thin-cut. If someone put a piece of pork belly in front of me, I
>> would probably gag before taking a bite. Am I wrong about it?
>>
>
>It yicks us out too. I've seen some pictures that show very lean
>belly meat, but it's not sold that way at my grocery stores.

Can't be helped if you don't understand how to cook it, but all the
more for those of us who do and love it.

On Sunday, January 8, 2017 at 1:49:17 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, January 7, 2017 at 11:45:01 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, January 7, 2017 at 1:50:16 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Friday, January 6, 2017 at 5:06:44 PM UTC-10, Dave Smith wrote:
> > > > On 2017-01-06 7:21 PM, dsi1 wrote:
> > > > > On Friday, January 6, 2017 at 12:31:49 PM UTC-10,
> > > > > wrote:
> > > > >> On Saturday, December 5, 2015 at 1:03:10 PM UTC-7, dsi1 wrote:
> > > > >
> > > > >>
> > > > >> What temps do you set your induction cooktop to slow cook? What
> > > > >> temp should I use when the recipe says to slow cook on High? or
> > > > >> Low? Thanks
> > > > >
> > > > > That depends on the wattage of the unit and the control settings. My
> > > > > Samsung range will do a nice boil on a pot of stew at 5 on the big
> > > > > element.
> > > >
> > > >
> > > >
> > > > You boil stews? That makes the meat tough.
> > > >
> > > >
> > > > I like to do most of my frying between 7 and 10. I can do a
> > > > > very slow simmer at about 3. You could probably keep something warm
> > > > > on 2. I don't go much lower than that. The lowest setting would be
> > > > > .5
> > > > > but I've never had occasion to use it. Oddly enough, the range calls
> > > > > that "simmer."
> > > > >
> > > >
> > > >
> > > > ---
> > > > This email has been checked for viruses by Avast antivirus software.
> > > > https://www.avast.com/antivirus
> > >
> > > I made a pretty good stew a couple of days ago. The large chunks of
> > > chuck
> > > was fried in oil and braised. I set the range to 3 and took a nap for
> > > around
> > > 3 hours. I had the stew with some stinky pickled radish. I ate the cold
> > > radish first. It was good eats alright.
> > >
> > > https://www.amazon.com/photos/share/...2hfbYdWj9gmlOI
> > >
> > > =============
> > >
> > > Looks good) I made a beef stew in my 'slow cooker' last week and I put
> > > it
> > > on 93c (medium) 4-6 hours.
> > >
> >
> > Slow cooking is just wonderful. It's more efficient, easier, and tastier.
> > I
> > got the urge to cook up some pork belly. Hoo boy!
> >
> > ==================
> >
> > You will love it) I do
> >
> > --
> > http://www.helpforheroes.org.uk
>
> It's an underappreciated hunk of meat by most Westerners. One of my favorite
> way to prepare it is rafute.
>
> http://www.flickriver.com/photos/tag...e/interesting/
>
> ===================
>
> That is new to me. I usually like to roast belly pork with the skin on and
> it is lovely and crispy.
>
> I hadn't actually heard of it and had to search
>
> --
> http://www.helpforheroes.org.uk

Oddly enough, pork belly boiled in shoyu is the dish most identified with the Okinawans. Those guys eat a lot of pork belly.

The Okinawan people were considered dirty pig farmers by the Japanese because of their long history of raising pigs. It's like how the Brits looked down upon the Irish for being dirty potato farmers. It's the plight of those folks we call "dirt poor."

Oddly enough, the Japanese are starting to get a taste for American style pork.

https://www.pork.org/features/japan-...-cut-u-s-pork/

wrote in message ...

On Sun, 08 Jan 2017 09:33:12 -0800, sf > wrote:

>On Sun, 8 Jan 2017 05:28:53 -0800 (PST), Nancy2
> wrote:
>
>> Isn't pork belly just a huge chunk of uncut bacon? What is there to eat?
>> Small
>> strips of meat among all that gelatinous fat? There is a pic when I
>> Googled it,
>> compliments of Gordon Ramsey, and that is what it looks like.
>>
>> I can't imagine eating bacon fat like that....my bacon has to be fried
>> crispy,
>> brown and thin-cut. If someone put a piece of pork belly in front of me,
>> I
>> would probably gag before taking a bite. Am I wrong about it?
>>
>
>It yicks us out too. I've seen some pictures that show very lean
>belly meat, but it's not sold that way at my grocery stores.

Can't be helped if you don't understand how to cook it, but all the
more for those of us who do and love it.

==

What more can I say <g>



--
http://www.helpforheroes.org.uk

"dsi1" wrote in message
...

On Sunday, January 8, 2017 at 1:49:17 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, January 7, 2017 at 11:45:01 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, January 7, 2017 at 1:50:16 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Friday, January 6, 2017 at 5:06:44 PM UTC-10, Dave Smith wrote:
> > > > On 2017-01-06 7:21 PM, dsi1 wrote:
> > > > > On Friday, January 6, 2017 at 12:31:49 PM UTC-10,
> > > > > wrote:
> > > > >> On Saturday, December 5, 2015 at 1:03:10 PM UTC-7, dsi1 wrote:
> > > > >
> > > > >>
> > > > >> What temps do you set your induction cooktop to slow cook? What
> > > > >> temp should I use when the recipe says to slow cook on High? or
> > > > >> Low? Thanks
> > > > >
> > > > > That depends on the wattage of the unit and the control settings.
> > > > > My
> > > > > Samsung range will do a nice boil on a pot of stew at 5 on the big
> > > > > element.
> > > >
> > > >
> > > >
> > > > You boil stews? That makes the meat tough.
> > > >
> > > >
> > > > I like to do most of my frying between 7 and 10. I can do a
> > > > > very slow simmer at about 3. You could probably keep something
> > > > > warm
> > > > > on 2. I don't go much lower than that. The lowest setting would be
> > > > > .5
> > > > > but I've never had occasion to use it. Oddly enough, the range
> > > > > calls
> > > > > that "simmer."
> > > > >
> > > >
> > > >
> > > > ---
> > > > This email has been checked for viruses by Avast antivirus software.
> > > > https://www.avast.com/antivirus
> > >
> > > I made a pretty good stew a couple of days ago. The large chunks of
> > > chuck
> > > was fried in oil and braised. I set the range to 3 and took a nap for
> > > around
> > > 3 hours. I had the stew with some stinky pickled radish. I ate the
> > > cold
> > > radish first. It was good eats alright.
> > >
> > > https://www.amazon.com/photos/share/...2hfbYdWj9gmlOI
> > >
> > > =============
> > >
> > > Looks good) I made a beef stew in my 'slow cooker' last week and I
> > > put
> > > it
> > > on 93c (medium) 4-6 hours.
> > >
> >
> > Slow cooking is just wonderful. It's more efficient, easier, and
> > tastier.
> > I
> > got the urge to cook up some pork belly. Hoo boy!
> >
> > ==================
> >
> > You will love it) I do
> >
> > --
> > http://www.helpforheroes.org.uk
>
> It's an underappreciated hunk of meat by most Westerners. One of my
> favorite
> way to prepare it is rafute.
>
> http://www.flickriver.com/photos/tag...e/interesting/
>
> ===================
>
> That is new to me. I usually like to roast belly pork with the skin on
> and
> it is lovely and crispy.
>
> I hadn't actually heard of it and had to search
>
> --
> http://www.helpforheroes.org.uk

Oddly enough, pork belly boiled in shoyu is the dish most identified with
the Okinawans. Those guys eat a lot of pork belly.

The Okinawan people were considered dirty pig farmers by the Japanese
because of their long history of raising pigs. It's like how the Brits
looked down upon the Irish for being dirty potato farmers. It's the plight
of those folks we call "dirt poor."

Oddly enough, the Japanese are starting to get a taste for American style
pork.

https://www.pork.org/features/japan-...-cut-u-s-pork/

===============

Well, new good food is always welcome) I learn a lot here as well as get
ideas for the more dinners)

--
http://www.helpforheroes.org.uk

On Sunday, January 8, 2017 at 3:28:59 AM UTC-10, Nancy2 wrote:
> Isn't pork belly just a huge chunk of uncut bacon? What is there to eat? Small
> strips of meat among all that gelatinous fat? There is a pic when I Googled it,
> compliments of Gordon Ramsey, and that is what it looks like.
>
> I can't imagine eating bacon fat like that....my bacon has to be fried crispy,
> brown and thin-cut. If someone put a piece of pork belly in front of me, I
> would probably gag before taking a bite. Am I wrong about it?
>
> N.

You are right the pork belly is uncured bacon. Americans have a long history of avoiding fat in their meats. The Asians are typically not averse to eating a big hunk of fat. OTOH, I can see trends arising where the situation is reversing. In the future, Asians could be avoiding fatty meat and Americans, not so much.

"dsi1" wrote in message
...

On Sunday, January 8, 2017 at 3:28:59 AM UTC-10, Nancy2 wrote:
> Isn't pork belly just a huge chunk of uncut bacon? What is there to eat?
> Small
> strips of meat among all that gelatinous fat? There is a pic when I
> Googled it,
> compliments of Gordon Ramsey, and that is what it looks like.
>
> I can't imagine eating bacon fat like that....my bacon has to be fried
> crispy,
> brown and thin-cut. If someone put a piece of pork belly in front of me,
> I
> would probably gag before taking a bite. Am I wrong about it?
>
> N.

You are right the pork belly is uncured bacon. Americans have a long history
of avoiding fat in their meats. The Asians are typically not averse to
eating a big hunk of fat. OTOH, I can see trends arising where the situation
is reversing. In the future, Asians could be avoiding fatty meat and
Americans, not so much.

===================

For me, fat gives a lot of flavour. If it is cooked properly, much of that
fat cooks out. I will never buy very lean meats.


--
http://www.helpforheroes.org.uk

On Sun, 08 Jan 2017 15:13:53 -0400, wrote:

> On Sun, 08 Jan 2017 09:33:12 -0800, sf > wrote:
>
> >On Sun, 8 Jan 2017 05:28:53 -0800 (PST), Nancy2
> > wrote:
> >
> >> Isn't pork belly just a huge chunk of uncut bacon? What is there to eat? Small
> >> strips of meat among all that gelatinous fat? There is a pic when I Googled it,
> >> compliments of Gordon Ramsey, and that is what it looks like.
> >>
> >> I can't imagine eating bacon fat like that....my bacon has to be fried crispy,
> >> brown and thin-cut. If someone put a piece of pork belly in front of me, I
> >> would probably gag before taking a bite. Am I wrong about it?
> >>
> >
> >It yicks us out too. I've seen some pictures that show very lean
> >belly meat, but it's not sold that way at my grocery stores.
>
> Can't be helped if you don't understand how to cook it, but all the
> more for those of us who do and love it.

You can have it. I'm not interested in eating 80% fat.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 08 Jan 2017 12:11:39 -0800, sf > wrote:

>On Sun, 08 Jan 2017 15:13:53 -0400, wrote:
>
>> On Sun, 08 Jan 2017 09:33:12 -0800, sf > wrote:
>>
>> >On Sun, 8 Jan 2017 05:28:53 -0800 (PST), Nancy2
>> > wrote:
>> >
>> >> Isn't pork belly just a huge chunk of uncut bacon? What is there to eat? Small
>> >> strips of meat among all that gelatinous fat? There is a pic when I Googled it,
>> >> compliments of Gordon Ramsey, and that is what it looks like.
>> >>
>> >> I can't imagine eating bacon fat like that....my bacon has to be fried crispy,
>> >> brown and thin-cut. If someone put a piece of pork belly in front of me, I
>> >> would probably gag before taking a bite. Am I wrong about it?
>> >>
>> >
>> >It yicks us out too. I've seen some pictures that show very lean
>> >belly meat, but it's not sold that way at my grocery stores.
>>
>> Can't be helped if you don't understand how to cook it, but all the
>> more for those of us who do and love it.
>
>You can have it. I'm not interested in eating 80% fat.

You show your ignorance yet again, that's all cooked out in the
process.

On Sun, 08 Jan 2017 17:47:37 -0400, wrote:

> On Sun, 08 Jan 2017 12:11:39 -0800, sf > wrote:
>
> >On Sun, 08 Jan 2017 15:13:53 -0400, wrote:
> >
> >> On Sun, 08 Jan 2017 09:33:12 -0800, sf > wrote:
> >>
> >> >On Sun, 8 Jan 2017 05:28:53 -0800 (PST), Nancy2
> >> > wrote:
> >> >
> >> >> Isn't pork belly just a huge chunk of uncut bacon? What is there to eat? Small
> >> >> strips of meat among all that gelatinous fat? There is a pic when I Googled it,
> >> >> compliments of Gordon Ramsey, and that is what it looks like.
> >> >>
> >> >> I can't imagine eating bacon fat like that....my bacon has to be fried crispy,
> >> >> brown and thin-cut. If someone put a piece of pork belly in front of me, I
> >> >> would probably gag before taking a bite. Am I wrong about it?
> >> >>
> >> >
> >> >It yicks us out too. I've seen some pictures that show very lean
> >> >belly meat, but it's not sold that way at my grocery stores.
> >>
> >> Can't be helped if you don't understand how to cook it, but all the
> >> more for those of us who do and love it.
> >
> >You can have it. I'm not interested in eating 80% fat.
>
> You show your ignorance yet again, that's all cooked out in the
> process.

Try improving your reading comprehension.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2017-01-08 4:47 PM, wrote:
> On Sun, 08 Jan 2017 12:11:39 -0800, sf > wrote:
>

>>> Can't be helped if you don't understand how to cook it, but all the
>>> more for those of us who do and love it.
>>
>> You can have it. I'm not interested in eating 80% fat.
>
> You show your ignorance yet again, that's all cooked out in the
> process.
>
Yeah right. There is nothing left but air.
The people who like to eat that fat are going to be terribly
disappointed to learn that what they think they are eating has all been
cooked out.

---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

On Sun, 08 Jan 2017 14:07:08 -0800, sf > wrote:

>On Sun, 08 Jan 2017 17:47:37 -0400, wrote:
>
>> On Sun, 08 Jan 2017 12:11:39 -0800, sf > wrote:
>>
>> >On Sun, 08 Jan 2017 15:13:53 -0400, wrote:
>> >
>> >> On Sun, 08 Jan 2017 09:33:12 -0800, sf > wrote:
>> >>
>> >> >On Sun, 8 Jan 2017 05:28:53 -0800 (PST), Nancy2
>> >> > wrote:
>> >> >
>> >> >> Isn't pork belly just a huge chunk of uncut bacon? What is there to eat? Small
>> >> >> strips of meat among all that gelatinous fat? There is a pic when I Googled it,
>> >> >> compliments of Gordon Ramsey, and that is what it looks like.
>> >> >>
>> >> >> I can't imagine eating bacon fat like that....my bacon has to be fried crispy,
>> >> >> brown and thin-cut. If someone put a piece of pork belly in front of me, I
>> >> >> would probably gag before taking a bite. Am I wrong about it?
>> >> >>
>> >> >
>> >> >It yicks us out too. I've seen some pictures that show very lean
>> >> >belly meat, but it's not sold that way at my grocery stores.
>> >>
>> >> Can't be helped if you don't understand how to cook it, but all the
>> >> more for those of us who do and love it.
>> >
>> >You can have it. I'm not interested in eating 80% fat.
>>
>> You show your ignorance yet again, that's all cooked out in the
>> process.
>
>Try improving your reading comprehension.

My reading comprehension is fine - it would seem it is yours that is
out of kilter. Can you not understand the fat is rendered from the
skin and meat, ergo we are not eating 80% fat. Even if I was, I can
afford to, maybe that's your problem, you can't afford the calories??
Try a good morning jog up and down the hills in SF.

On Sun, 8 Jan 2017 17:19:19 -0500, Dave Smith
> wrote:

>On 2017-01-08 4:47 PM, wrote:
>> On Sun, 08 Jan 2017 12:11:39 -0800, sf > wrote:
>>
>
>>>> Can't be helped if you don't understand how to cook it, but all the
>>>> more for those of us who do and love it.
>>>
>>> You can have it. I'm not interested in eating 80% fat.
>>
>> You show your ignorance yet again, that's all cooked out in the
>> process.
>>
>Yeah right. There is nothing left but air.
>The people who like to eat that fat are going to be terribly
>disappointed to learn that what they think they are eating has all been
>cooked out.

It is cooked on a rack, very slowly, and the fat is rendered. You
can't comprehend that?? I could care less if you would like to eat
the fat, I don't wish to, but I do love the crackling that results.
Better even than on a piece of roast pork.

On 2017-01-08 5:38 PM, wrote:
> On Sun, 8 Jan 2017 17:19:19 -0500, Dave Smith
> process.
>>>
>> Yeah right. There is nothing left but air.
>> The people who like to eat that fat are going to be terribly
>> disappointed to learn that what they think they are eating has all been
>> cooked out.
>
> It is cooked on a rack, very slowly, and the fat is rendered. You
> can't comprehend that??

Are you going to keep on insisting that 100% of the fat is rendered?


---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

On Sunday, January 8, 2017 at 9:51:24 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, January 8, 2017 at 3:28:59 AM UTC-10, Nancy2 wrote:
> > Isn't pork belly just a huge chunk of uncut bacon? What is there to eat?
> > Small
> > strips of meat among all that gelatinous fat? There is a pic when I
> > Googled it,
> > compliments of Gordon Ramsey, and that is what it looks like.
> >
> > I can't imagine eating bacon fat like that....my bacon has to be fried
> > crispy,
> > brown and thin-cut. If someone put a piece of pork belly in front of me,
> > I
> > would probably gag before taking a bite. Am I wrong about it?
> >
> > N.
>
> You are right the pork belly is uncured bacon. Americans have a long history
> of avoiding fat in their meats. The Asians are typically not averse to
> eating a big hunk of fat. OTOH, I can see trends arising where the situation
> is reversing. In the future, Asians could be avoiding fatty meat and
> Americans, not so much.
>
> ===================
>
> For me, fat gives a lot of flavour. If it is cooked properly, much of that
> fat cooks out. I will never buy very lean meats.
>
>
> --
> http://www.helpforheroes.org.uk

I like your way of thinking. This is the golden age for foodies. There's an entire generation raised on cooking shows that is open to new ideas and techniques. These young people are going to change the foods of the US and Europe. Well alright.

On Sun, 8 Jan 2017 15:59:00 -0800 (PST), dsi1 >
wrote:

>On Sunday, January 8, 2017 at 9:51:24 AM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> You are right the pork belly is uncured bacon. Americans have a long history
>> of avoiding fat in their meats. The Asians are typically not averse to
>> eating a big hunk of fat. OTOH, I can see trends arising where the situation
>> is reversing. In the future, Asians could be avoiding fatty meat and
>> Americans, not so much.
>>
>> ===================
>>
>> For me, fat gives a lot of flavour. If it is cooked properly, much of that
>> fat cooks out. I will never buy very lean meats.
>>
>>
>> --
>> http://www.helpforheroes.org.uk
>
>I like your way of thinking. This is the golden age for foodies. There's an entire generation raised on cooking shows that is open to new ideas and techniques. These young people are going to change the foods of the US and Europe. Well alright.

I thought we were going to have a world-wide famine and be forced to
eat locusts and the emergency cans of spam in the back of our
pantries. I like your more positive outlook towards the future.

On Sun, 8 Jan 2017 18:22:13 -0500, Dave Smith
> wrote:

>On 2017-01-08 5:38 PM, wrote:
>> On Sun, 8 Jan 2017 17:19:19 -0500, Dave Smith
>> process.
>>>>
>>> Yeah right. There is nothing left but air.
>>> The people who like to eat that fat are going to be terribly
>>> disappointed to learn that what they think they are eating has all been
>>> cooked out.
>>
>> It is cooked on a rack, very slowly, and the fat is rendered. You
>> can't comprehend that??
>
>Are you going to keep on insisting that 100% of the fat is rendered?
>

Where did I say 100% ?? I am going to refrain from what I really want
to say to you!!!

On Mon, 09 Jan 2017 11:41:48 +1100, Bruce >
wrote:

>On Sun, 8 Jan 2017 15:59:00 -0800 (PST), dsi1 >
>wrote:
>
>>On Sunday, January 8, 2017 at 9:51:24 AM UTC-10, Ophelia wrote:
>>> "dsi1" wrote in message
>>> ...
>>>
>>> You are right the pork belly is uncured bacon. Americans have a long history
>>> of avoiding fat in their meats. The Asians are typically not averse to
>>> eating a big hunk of fat. OTOH, I can see trends arising where the situation
>>> is reversing. In the future, Asians could be avoiding fatty meat and
>>> Americans, not so much.
>>>
>>> ===================
>>>
>>> For me, fat gives a lot of flavour. If it is cooked properly, much of that
>>> fat cooks out. I will never buy very lean meats.
>>>
>>>
>>> --
>>> http://www.helpforheroes.org.uk
>>
>>I like your way of thinking. This is the golden age for foodies. There's an entire generation raised on cooking shows that is open to new ideas and techniques. These young people are going to change the foods of the US and Europe. Well alright.
>
>I thought we were going to have a world-wide famine and be forced to
>eat locusts and the emergency cans of spam in the back of our
>pantries. I like your more positive outlook towards the future.

I'd sooner be dead if I had to eat Spam, locusts seem very attractive
compared to that!

On Sunday, January 8, 2017 at 2:41:53 PM UTC-10, Bruce wrote:
> On Sun, 8 Jan 2017 15:59:00 -0800 (PST), dsi1 <dsi10yahoo.com>
> wrote:
>
> >On Sunday, January 8, 2017 at 9:51:24 AM UTC-10, Ophelia wrote:
> >> "dsi1" wrote in message
> >> ...
> >>
> >> You are right the pork belly is uncured bacon. Americans have a long history
> >> of avoiding fat in their meats. The Asians are typically not averse to
> >> eating a big hunk of fat. OTOH, I can see trends arising where the situation
> >> is reversing. In the future, Asians could be avoiding fatty meat and
> >> Americans, not so much.
> >>
> >> ===================
> >>
> >> For me, fat gives a lot of flavour. If it is cooked properly, much of that
> >> fat cooks out. I will never buy very lean meats.
> >>
> >>
> >> --
> >> http://www.helpforheroes.org.uk
> >
> >I like your way of thinking. This is the golden age for foodies. There's an entire generation raised on cooking shows that is open to new ideas and techniques. These young people are going to change the foods of the US and Europe. Well alright.
>
> I thought we were going to have a world-wide famine and be forced to
> eat locusts and the emergency cans of spam in the back of our
> pantries. I like your more positive outlook towards the future.

In the short run, the new culinary culture is going to explode. In the long run, we'll probably be eating synthesized foods. Real foods that take a long time to produce or use a lot of resources will mostly be eaten by the rich. My suggestion is that we enjoy all this while we can. Someday, even Spam will be fake so you better act fast.

http://bakingbites.com/2015/05/hawai...ide-down-cake/

On Sun, 8 Jan 2017 16:58:56 -0800 (PST), dsi1 >
wrote:

>On Sunday, January 8, 2017 at 2:41:53 PM UTC-10, Bruce wrote:
>> On Sun, 8 Jan 2017 15:59:00 -0800 (PST), dsi1 <dsi10yahoo.com>
>> wrote:
>>
>> >On Sunday, January 8, 2017 at 9:51:24 AM UTC-10, Ophelia wrote:
>> >> "dsi1" wrote in message
>> >> ...
>> >>
>> >> You are right the pork belly is uncured bacon. Americans have a long history
>> >> of avoiding fat in their meats. The Asians are typically not averse to
>> >> eating a big hunk of fat. OTOH, I can see trends arising where the situation
>> >> is reversing. In the future, Asians could be avoiding fatty meat and
>> >> Americans, not so much.
>> >>
>> >> ===================
>> >>
>> >> For me, fat gives a lot of flavour. If it is cooked properly, much of that
>> >> fat cooks out. I will never buy very lean meats.
>> >>
>> >>
>> >> --
>> >> http://www.helpforheroes.org.uk
>> >
>> >I like your way of thinking. This is the golden age for foodies. There's an entire generation raised on cooking shows that is open to new ideas and techniques. These young people are going to change the foods of the US and Europe. Well alright.
>>
>> I thought we were going to have a world-wide famine and be forced to
>> eat locusts and the emergency cans of spam in the back of our
>> pantries. I like your more positive outlook towards the future.
>
>In the short run, the new culinary culture is going to explode. In the long run, we'll probably be eating synthesized foods. Real foods that take a long time to produce or use a lot of resources will mostly be eaten by the rich. My suggestion is that we enjoy all this while we can. Someday, even Spam will be fake so you better act fast.
>
>http://bakingbites.com/2015/05/hawai...ide-down-cake/

I agree that eating animals is too laborious and will become something
for the rich and the rural. In 25 years, "meat" as eaten by the masses
will never have had eyes. If it tastes the same and has the same
texture, why not?

On Sun, 08 Jan 2017 20:57:09 -0400, wrote:

>On Mon, 09 Jan 2017 11:41:48 +1100, Bruce >
>wrote:
>
>>On Sun, 8 Jan 2017 15:59:00 -0800 (PST), dsi1 >
>>wrote:
>>
>>>I like your way of thinking. This is the golden age for foodies. There's an entire generation raised on cooking shows that is open to new ideas and techniques. These young people are going to change the foods of the US and Europe. Well alright.
>>
>>I thought we were going to have a world-wide famine and be forced to
>>eat locusts and the emergency cans of spam in the back of our
>>pantries. I like your more positive outlook towards the future.
>
>I'd sooner be dead if I had to eat Spam, locusts seem very attractive
>compared to that!

Yes, a plague of locusts might be a good thing in the future. "Mummy,
they're coming. Turn on the deep-fryer!"

In article >,
says...
>
> Isn't pork belly just a huge chunk of uncut bacon? What is there to eat? Small
> strips of meat among all that gelatinous fat? There is a pic when I Googled it,
> compliments of Gordon Ramsey, and that is what it looks like.
>
> I can't imagine eating bacon fat like that....my bacon has to be fried crispy,
> brown and thin-cut. If someone put a piece of pork belly in front of me, I
> would probably gag before taking a bite. Am I wrong about it?
>
> N.

Yes

Janet UK

On 2017-01-08 7:55 PM, wrote:
> On Sun, 8 Jan 2017 18:22:13 -0500, Dave Smith
> > wrote:
>
>> On 2017-01-08 5:38 PM, wrote:
>>> On Sun, 8 Jan 2017 17:19:19 -0500, Dave Smith
>>> process.
>>>>>
>>>> Yeah right. There is nothing left but air.
>>>> The people who like to eat that fat are going to be terribly
>>>> disappointed to learn that what they think they are eating has all been
>>>> cooked out.
>>>
>>> It is cooked on a rack, very slowly, and the fat is rendered. You
>>> can't comprehend that??
>>
>> Are you going to keep on insisting that 100% of the fat is rendered?
>>
>
> Where did I say 100% ?? I am going to refrain from what I really want
> to say to you!!!
>
And that is an admission that you were wrong?


---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

In article >,
says...
>
> On Sun, 08 Jan 2017 09:33:12 -0800, sf > wrote:
>
> >On Sun, 8 Jan 2017 05:28:53 -0800 (PST), Nancy2
> > wrote:
> >
> >> Isn't pork belly just a huge chunk of uncut bacon? What is there to eat? Small
> >> strips of meat among all that gelatinous fat? There is a pic when I Googled it,
> >> compliments of Gordon Ramsey, and that is what it looks like.
> >>
> >> I can't imagine eating bacon fat like that....my bacon has to be fried crispy,
> >> brown and thin-cut. If someone put a piece of pork belly in front of me, I
> >> would probably gag before taking a bite. Am I wrong about it?
> >>
> >
> >It yicks us out too. I've seen some pictures that show very lean
> >belly meat, but it's not sold that way at my grocery stores.
>
> Can't be helped if you don't understand how to cook it, but all the
> more for those of us who do and love it.

Haven't you noticed, the people who love it are the ones who have
actually tasted it :-)

Janet UK

On 2017-01-08 7:55 PM, wrote:
> On Sun, 8 Jan 2017 18:22:13 -0500, Dave Smith
> > wrote:
>
>> On 2017-01-08 5:38 PM, wrote:
>>> On Sun, 8 Jan 2017 17:19:19 -0500, Dave Smith
>>> process.
>>>>>
>>>> Yeah right. There is nothing left but air.
>>>> The people who like to eat that fat are going to be terribly
>>>> disappointed to learn that what they think they are eating has all been
>>>> cooked out.
>>>
>>> It is cooked on a rack, very slowly, and the fat is rendered. You
>>> can't comprehend that??
>>
>> Are you going to keep on insisting that 100% of the fat is rendered?
>>
>
> Where did I say 100% ?? I am going to refrain from what I really want
> to say to you!!!
>


You said it when you posted in response to sf and said " You show your
ignorance yet again, that's all cooked out in the process."

It is not all cooked out. Perhaps you actually did a little research
and saw how wrong you are so you clammed up rather than admitting your
error. A 3 oz serving of fully cooked pork belly has 21 grams of fat 7
grams of which is saturated fat. That 3 0z serving has only 13 grams of
protein.

Perhaps sf was off the mark about your reading comprehension and the
problem is with you not understanding your own written comments.



https://www.eatthismuch.com/food/vie...-belly,137140/

---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

On Sun, 8 Jan 2017 21:52:31 -0500, Dave Smith
> wrote:

> Perhaps sf was off the mark about your reading comprehension and the
> problem is with you not understanding your own written comments.

I wasn't off the mark at all. I said they don't sell lean pork belly
here, and it's something she has consistently failed to comprehend.
Now she's trying a different tact.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 9 Jan 2017 01:39:27 -0000, Janet > wrote:

> Haven't you noticed, the people who love it are the ones who have
> actually tasted it :-)

Boy are you missing the point and yes, I've tasted it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"dsi1" wrote in message
...

On Sunday, January 8, 2017 at 9:51:24 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, January 8, 2017 at 3:28:59 AM UTC-10, Nancy2 wrote:
> > Isn't pork belly just a huge chunk of uncut bacon? What is there to
> > eat?
> > Small
> > strips of meat among all that gelatinous fat? There is a pic when I
> > Googled it,
> > compliments of Gordon Ramsey, and that is what it looks like.
> >
> > I can't imagine eating bacon fat like that....my bacon has to be fried
> > crispy,
> > brown and thin-cut. If someone put a piece of pork belly in front of
> > me,
> > I
> > would probably gag before taking a bite. Am I wrong about it?
> >
> > N.
>
> You are right the pork belly is uncured bacon. Americans have a long
> history
> of avoiding fat in their meats. The Asians are typically not averse to
> eating a big hunk of fat. OTOH, I can see trends arising where the
> situation
> is reversing. In the future, Asians could be avoiding fatty meat and
> Americans, not so much.
>
> ===================
>
> For me, fat gives a lot of flavour. If it is cooked properly, much of that
> fat cooks out. I will never buy very lean meats.
>
>
> --
> http://www.helpforheroes.org.uk

I like your way of thinking. This is the golden age for foodies. There's an
entire generation raised on cooking shows that is open to new ideas and
techniques. These young people are going to change the foods of the US and
Europe. Well alright.

=====================

A butcher I used to use, said to me one day,"You are very unusual!" I asked
why and he said because everyone else asks for very lean meat)



--
http://www.helpforheroes.org.uk

wrote in message ...

On Mon, 09 Jan 2017 11:41:48 +1100, Bruce >
wrote:

>On Sun, 8 Jan 2017 15:59:00 -0800 (PST), dsi1 >
>wrote:
>
>>On Sunday, January 8, 2017 at 9:51:24 AM UTC-10, Ophelia wrote:
>>> "dsi1" wrote in message
>>> ...
>>>
>>> You are right the pork belly is uncured bacon. Americans have a long
>>> history
>>> of avoiding fat in their meats. The Asians are typically not averse to
>>> eating a big hunk of fat. OTOH, I can see trends arising where the
>>> situation
>>> is reversing. In the future, Asians could be avoiding fatty meat and
>>> Americans, not so much.
>>>
>>> ===================
>>>
>>> For me, fat gives a lot of flavour. If it is cooked properly, much of
>>> that
>>> fat cooks out. I will never buy very lean meats.
>>>
>>>
>>> --
>>> http://www.helpforheroes.org.uk
>>
>>I like your way of thinking. This is the golden age for foodies. There's
>>an entire generation raised on cooking shows that is open to new ideas and
>>techniques. These young people are going to change the foods of the US and
>>Europe. Well alright.
>
>I thought we were going to have a world-wide famine and be forced to
>eat locusts and the emergency cans of spam in the back of our
>pantries. I like your more positive outlook towards the future.

I'd sooner be dead if I had to eat Spam, locusts seem very attractive
compared to that!

===

I have spam in my store but that is for dire emergency D likes it but not
me



--
http://www.helpforheroes.org.uk

On Sun, 8 Jan 2017 20:35:13 -0500, Dave Smith
> wrote:

>On 2017-01-08 7:55 PM, wrote:
>> On Sun, 8 Jan 2017 18:22:13 -0500, Dave Smith
>> > wrote:
>>
>>> On 2017-01-08 5:38 PM, wrote:
>>>> On Sun, 8 Jan 2017 17:19:19 -0500, Dave Smith
>>>> process.
>>>>>>
>>>>> Yeah right. There is nothing left but air.
>>>>> The people who like to eat that fat are going to be terribly
>>>>> disappointed to learn that what they think they are eating has all been
>>>>> cooked out.
>>>>
>>>> It is cooked on a rack, very slowly, and the fat is rendered. You
>>>> can't comprehend that??
>>>
>>> Are you going to keep on insisting that 100% of the fat is rendered?
>>>
>>
>> Where did I say 100% ?? I am going to refrain from what I really want
>> to say to you!!!
>>
>And that is an admission that you were wrong?
>
>
>---
>This email has been checked for viruses by Avast antivirus software.
>https://www.avast.com/antivirus

Go to settings and turn off the Avast sig for heavens sake!

No it is not an admission I am wrong - I never suggested 100% of the
fat was gone, merely the excess. People who like roast belly of pork
like it because it is a great purveyor of crackling, rather than meat.
I don`t think you know shit about what you`re saying, doesn`t sound
like you have had it correctly cooked, however as usual in your
parking lot police manner you decided to be judge and jury.

On Mon, 9 Jan 2017 08:42:52 -0000, "Ophelia" >
wrote:

>"dsi1" wrote in message
...
>
>On Sunday, January 8, 2017 at 9:51:24 AM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Sunday, January 8, 2017 at 3:28:59 AM UTC-10, Nancy2 wrote:
>> > Isn't pork belly just a huge chunk of uncut bacon? What is there to
>> > eat?
>> > Small
>> > strips of meat among all that gelatinous fat? There is a pic when I
>> > Googled it,
>> > compliments of Gordon Ramsey, and that is what it looks like.
>> >
>> > I can't imagine eating bacon fat like that....my bacon has to be fried
>> > crispy,
>> > brown and thin-cut. If someone put a piece of pork belly in front of
>> > me,
>> > I
>> > would probably gag before taking a bite. Am I wrong about it?
>> >
>> > N.
>>
>> You are right the pork belly is uncured bacon. Americans have a long
>> history
>> of avoiding fat in their meats. The Asians are typically not averse to
>> eating a big hunk of fat. OTOH, I can see trends arising where the
>> situation
>> is reversing. In the future, Asians could be avoiding fatty meat and
>> Americans, not so much.
>>
>> ===================
>>
>> For me, fat gives a lot of flavour. If it is cooked properly, much of that
>> fat cooks out. I will never buy very lean meats.
>>
>>
>> --
>> http://www.helpforheroes.org.uk
>
>I like your way of thinking. This is the golden age for foodies. There's an
>entire generation raised on cooking shows that is open to new ideas and
>techniques. These young people are going to change the foods of the US and
>Europe. Well alright.
>
>=====================
>
>A butcher I used to use, said to me one day,"You are very unusual!" I asked
>why and he said because everyone else asks for very lean meat)

If we are going to have roast beast I phone the butcher a couple of
weeks beforehand and he will put aside a piece that still has the fat
on it. I feel roast prime rib just doesn`t have such great flavour
unless it has cooked with the fat attached - that`s not saying you
have to eat it, but cook it with the fat.

On 2017-01-09 7:15 AM, wrote:
> On Sun, 8 Jan 2017 20:35:13 -0500, Dave Smith
> > wrote:

>
> Go to settings and turn off the Avast sig for heavens sake!

Is it too challenging for you to edit out on your own?



> No it is not an admission I am wrong - I never suggested 100% of the
> fat was gone, merely the excess.


Yes you did say 100% was gone. You said You show your ignorance yet
again, that's all cooked out in the process."

All is 100%.