[MEAT] Pig AM Love
Posted by Gcrush
*oink* *oink*
To salvage the derailment of a previous thread, we now have an official home for pork-chat. Here. In this thread. See below for a chart of appropriate cuts of chat:
You can blame Mason's tattoo for this, but leave his nipple rings out of it.
Also, devotees of the Bacon God may be interested in this swine hock. TEH INTERNETS have never tasted soooooo good.
Edited 2 time(s). Last edit at 03/07/2007 01:48PM by Gcrush.
To salvage the derailment of a previous thread, we now have an official home for pork-chat. Here. In this thread. See below for a chart of appropriate cuts of chat:
You can blame Mason's tattoo for this, but leave his nipple rings out of it.
Also, devotees of the Bacon God may be interested in this swine hock. TEH INTERNETS have never tasted soooooo good.
Edited 2 time(s). Last edit at 03/07/2007 01:48PM by Gcrush.
Cribbed from the derailed thread:
Since we are on to the topic of pig parts...
Porks is good.
All races of bacon am love.
And you have not truly lived until you have eaten salted and fried fatback or hog jowls.
But how do you improve on pig meat? You serve it thicker, with more layers, and cut it from the back of a sacred swine! So for a sublime religious experience, you must enjoy the Korean dish of marbled hog meat. See the pic below:
Essentially, the dish I am describing is a thicker and heartier version of bacon that Koreans enjoy as a meal in itself. The "common" variety, samgyeopsal (삼겹살), actually means "three layers" or, in my Shakespearian transliterator, "thrice marbled swine". You typically sit down to a do-it-yourself griddle and fry up the delectables with a compliment of sliced garlic. When ready, you deposit them in a rolled up perilla leaf (깨닢) and chow down. The usual array of side dishes for such a meal includes green chilies, onions, tofu, red pepper paste, and, of course, kimchi. It is a nice, spicy and hearty helping of hog. Mm-m-good.
But the real manly version, the one I pictured above is ogyeopsal (오겹살). Clocking in at a whopping five mutha-fuckin' layers, its flavor will massage your tongue in ways that would embarrass even the most hardened sixteen year old varsity cheerleader. (I will wait while you go back to the picture and count the little layers of piggy delight. Go ahead.) This five-layer dish is supremely special because it can only be produced by the rare Black Pig of Jeju Island. Otherwise known as the ddongdwegi (똥돼지), or shit-hog, this rare breed of beast was once an ordinary pink domestic pig - but after being transplanted to the resource poor volcanic island Jeju, it turned black over time from being fed refuse. See below:
And that's the real scoop!
If we keep the bacon angle rolling, I might start going on about fried hog-heads in the mountains of Colombia or jerk pork in Kingston. Join my army, see the world, and eat pork from every corner of the planet!
Since we are on to the topic of pig parts...
Porks is good.
All races of bacon am love.
And you have not truly lived until you have eaten salted and fried fatback or hog jowls.
But how do you improve on pig meat? You serve it thicker, with more layers, and cut it from the back of a sacred swine! So for a sublime religious experience, you must enjoy the Korean dish of marbled hog meat. See the pic below:
Essentially, the dish I am describing is a thicker and heartier version of bacon that Koreans enjoy as a meal in itself. The "common" variety, samgyeopsal (삼겹살), actually means "three layers" or, in my Shakespearian transliterator, "thrice marbled swine". You typically sit down to a do-it-yourself griddle and fry up the delectables with a compliment of sliced garlic. When ready, you deposit them in a rolled up perilla leaf (깨닢) and chow down. The usual array of side dishes for such a meal includes green chilies, onions, tofu, red pepper paste, and, of course, kimchi. It is a nice, spicy and hearty helping of hog. Mm-m-good.
But the real manly version, the one I pictured above is ogyeopsal (오겹살). Clocking in at a whopping five mutha-fuckin' layers, its flavor will massage your tongue in ways that would embarrass even the most hardened sixteen year old varsity cheerleader. (I will wait while you go back to the picture and count the little layers of piggy delight. Go ahead.) This five-layer dish is supremely special because it can only be produced by the rare Black Pig of Jeju Island. Otherwise known as the ddongdwegi (똥돼지), or shit-hog, this rare breed of beast was once an ordinary pink domestic pig - but after being transplanted to the resource poor volcanic island Jeju, it turned black over time from being fed refuse. See below:
And that's the real scoop!
If we keep the bacon angle rolling, I might start going on about fried hog-heads in the mountains of Colombia or jerk pork in Kingston. Join my army, see the world, and eat pork from every corner of the planet!
Let's eat!
-Mason
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Matthewalt "I actually kinda LIKE that approach! You know: let's make a TOY. Remember those? Products designed to be played with without breaking? DO YOU REMEMBER, LOVE?!"
-Mason
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Matthewalt "I actually kinda LIKE that approach! You know: let's make a TOY. Remember those? Products designed to be played with without breaking? DO YOU REMEMBER, LOVE?!"
-Paul Segal
"Oh, the anger is never far, never far." -SteveH
Edited 1 time(s). Last edit at 03/11/2007 05:02AM by asterphage.
PIG ART AM DELICIOUS TWO.
Edited 1 time(s). Last edit at 03/20/2007 02:53AM by Gcrush.
Edited 1 time(s). Last edit at 03/20/2007 02:53AM by Gcrush.
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hassenpfeffer
Monday morning Pork Update! A new way to enjoy your favorite meat!
Edited 1 time(s). Last edit at 03/26/2007 11:39AM by Gcrush.
Edited 1 time(s). Last edit at 03/26/2007 11:39AM by Gcrush.
Monday night PROK update! Follow the instructions!
Edited 1 time(s). Last edit at 04/03/2007 12:10AM by Gcrush.
Edited 1 time(s). Last edit at 04/03/2007 12:10AM by Gcrush.
Monday afternoon PROK comes in a can:
Edited 1 time(s). Last edit at 04/09/2007 05:13PM by Gcrush.
Edited 1 time(s). Last edit at 04/09/2007 05:13PM by Gcrush.
I'd seen the samwhich entry before. But not the cereal one. The bind moggles. Which brings me to this:
Why can't I do both?
Edited 1 time(s). Last edit at 04/09/2007 07:32PM by Gcrush.
Why can't I do both?
Edited 1 time(s). Last edit at 04/09/2007 07:32PM by Gcrush.
On Monday morning, Sunday breakfast strikes back!
Meet the pancake sandwich: two pancakes, two fried eggs (over easy!), and four slices of bacon! Smother with fake whipped vegetable fat butter and hi-fructose corn syrup maple flavoring! Slides down smooth, plugs up good! Guaranteed to make a man out of even the most feeble bodied androgynous twig!
Edited 1 time(s). Last edit at 04/16/2007 01:32PM by Gcrush.
Meet the pancake sandwich: two pancakes, two fried eggs (over easy!), and four slices of bacon! Smother with fake whipped vegetable fat butter and hi-fructose corn syrup maple flavoring! Slides down smooth, plugs up good! Guaranteed to make a man out of even the most feeble bodied androgynous twig!
Edited 1 time(s). Last edit at 04/16/2007 01:32PM by Gcrush.
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