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Topic ClosedThe best pork products on the market...
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Poll Question: Sausages or Bacon?
Poll Choice Votes Poll Statistics
12 [46.15%]
13 [50.00%]
1 [3.85%]
This topic is closed, no new votes accepted

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Slartibartfast View Drop Down
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Points: 29630 		Direct Link To This Post Posted: April 25 2008 at 13:30
chicken, it's the other pork...
Released date are often when it it impacted you but recorded dates are when it really happened...
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Points: 19236 		Direct Link To This Post Posted: April 26 2008 at 18:00
Sausage for me. Expecially Italian sausage. And then there is always the Les Claypool variety of sausage.
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Points: 8844 		Direct Link To This Post Posted: April 27 2008 at 01:06
Originally posted by keiser willhelm keiser willhelm wrote:

Magma.


Agreed. 

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Points: 7744 		Direct Link To This Post Posted: April 27 2008 at 02:13
 
Originally posted by keiser willhelm keiser willhelm wrote:

magma must be mentioned once in every thread created on PA. its like a law of nature.

Actually im surprised Shakespeare didnt beat me to it.


I'll getchyou next time.

If it's the last thing I doooooooooooooooooooooooooooooooooooooooooooo
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Points: 14693 		Direct Link To This Post Posted: April 29 2008 at 03:39
Originally posted by darqDean darqDean wrote:

It has to be dry-cured back or middle-cut bacon, sliced in thick rashers from the ham by a real pork butcher in a real butchers shop - not that tasteless, processed, water-logged, rindless, over-salted abomination sold pre-packed and vacuum-sealed in supermarkets that yields a revolting white scum and disgusting puddle of salted water while frying.


Well said that man - 95% of supermarket bacon effectively poaches itself in the pan, rather than frying ; however, I cannot believe the best pork product of all has yet to be mentioned - the king of all pig by-products...



The Black Pudding! Thickly sliced & flash fried in searing hot lard so it stays soft on the inside & crispy on the outside....droooool.

As far as the above choices go though, I'd plump for good sausages (and in agreement with a previous post, sage is essential to a good pork sausage)... is black pudding technically a sausage...? Anyway - current favorite method of preparation is to oven cook them for 25 minutes, pouring over a little maple syrup about 5 minutes before the end. When you take the sausages out of the tin, the maple syrup has combined with any fat in the bottom - mix this up & pour over the snags... heaven!

By the way, I was vegetarian for 10 years (bacon butties were my downfall)

Edited by Jim Garten - April 29 2008 at 03:40

Jon Lord 1941 - 2012
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The Pessimist View Drop Down
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Points: 3834 		Direct Link To This Post Posted: April 29 2008 at 11:28
Originally posted by Jim Garten Jim Garten wrote:

Originally posted by darqDean darqDean wrote:

It has to be dry-cured back or middle-cut bacon, sliced in thick rashers from the ham by a real pork butcher in a real butchers shop - not that tasteless, processed, water-logged, rindless, over-salted abomination sold pre-packed and vacuum-sealed in supermarkets that yields a revolting white scum and disgusting puddle of salted water while frying.


Well said that man - 95% of supermarket bacon effectively poaches itself in the pan, rather than frying ; however, I cannot believe the best pork product of all has yet to be mentioned - the king of all pig by-products...



The Black Pudding! Thickly sliced & flash fried in searing hot lard so it stays soft on the inside & crispy on the outside....droooool.

As far as the above choices go though, I'd plump for good sausages (and in agreement with a previous post, sage is essential to a good pork sausage)... is black pudding technically a sausage...? Anyway - current favorite method of preparation is to oven cook them for 25 minutes, pouring over a little maple syrup about 5 minutes before the end. When you take the sausages out of the tin, the maple syrup has combined with any fat in the bottom - mix this up & pour over the snags... heaven!

By the way, I was vegetarian for 10 years (bacon butties were my downfall)


Sounds nice Jim, I'll try that method some time. I never turn down advice from a wise old owl like yourself!
"Market value is irrelevant to intrinsic value."

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jetson View Drop Down
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Points: 76 		Direct Link To This Post Posted: May 04 2008 at 19:29
There's nothing like eggs with bacon in the morning, with some orange juice.


Approve

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Points: 911 		Direct Link To This Post Posted: May 06 2008 at 16:31
dammit, now I'm all hungry! I hate that, when you look at something about food and then crave it. Cause it's just sorta wrong to eat either at four thirty in the afternoon.

but yeah, bacon



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Points: 29630 		Direct Link To This Post Posted: May 06 2008 at 20:03
(In a deadly serious tone) What's wrong with you people and what is missing from this poll?

OK, any fans of Chitterlings (c'mon chitlins)?  Pigs Feet?  Fer cryin' out loud, Scrapple?   Mountain Oysters? 

Me neither, love a good cracklin', though.  (Just in case you thought I was Andrew Zimmern or something.)


Edited by Slartibartfast - May 06 2008 at 20:11
Released date are often when it it impacted you but recorded dates are when it really happened...
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Jared View Drop Down
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Points: 20126 		Direct Link To This Post Posted: May 10 2008 at 03:27
oh, I've SO got to hit the 'vegetarian' button....LOL
Music has always been a matter of energy to me. On some nights I believe that a car with the needle on empty can run 50 more miles if you have the right music very loud on the radio. Hunter S Thompson
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Jared View Drop Down
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Points: 20126 		Direct Link To This Post Posted: May 10 2008 at 03:29
Originally posted by Rabbi Ben-Jim-in Gartenberg Rabbi Ben-Jim-in Gartenberg wrote:



By the way, I was vegetarian for 10 years (bacon butties were my downfall)
 
I think I need to inform the synagogue elders.....Wink
Music has always been a matter of energy to me. On some nights I believe that a car with the needle on empty can run 50 more miles if you have the right music very loud on the radio. Hunter S Thompson
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