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  • #31
    Originally posted by naiadknight View Post
    - pork: usually dry and bland. Very rarely have I had pork that didn't need sauce.
    Have you tried eating it rare? All the pork I eat is strong-tasting and juicy, but I make a point of eating it anywhere from blue to medium-rare and no more cooked (unless curried, then it's cooked until it falls apart).

    Then again, it might be an American thing. The pork here is MUCH blander than Spanish pork, so it may be a case of the same there.
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    • #32
      Originally posted by Kochin View Post
      Have you tried eating it rare? All the pork I eat is strong-tasting and juicy, but I make a point of eating it anywhere from blue to medium-rare and no more cooked (unless curried, then it's cooked until it falls apart).

      Then again, it might be an American thing. The pork here is MUCH blander than Spanish pork, so it may be a case of the same there.
      I love pancetta, and the few times I've eaten pork have been CAFO pigs, so I feared eating them anything less than well done. So, no, never rare. American hogs have been bred to be lean and taste free, as that's what the public wants. I love the taste of wild boar, but I've had it once in my life (a javelina my uncle shot on the ranch.)
      Last edited by naiadknight; 04-30-2013, 08:50 PM.
      Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
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      • #33
        Anything you might find in a 7-11!

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