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Thread: Primal With A Side Of FABULOUS page 58

  1. #571
    Yvonne PHX's Avatar
    Yvonne PHX Guest
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    Quote Originally Posted by Uncephalized View Post
    I have to take umbrage at your claim of mediocrity.
    ME TOO!! Can you hear me screaming?!?! Gay Panda IS exceptional.

  2. #572
    Gay Panda's Avatar
    Gay Panda is offline Senior Member
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    You are both very sweet.

    What in the world is a pork butt? Is it literally two pig buttocks and a tail? Gay Panda's Donner Party CSA included one this week and I wonder:

    A. Whose buttocks are they really?
    B. What am I going to name it?
    C. Are there recipes for pork butt?! It is time to Google.

  3. #573
    Yvonne PHX's Avatar
    Yvonne PHX Guest
    Quote Originally Posted by Gay Panda View Post
    You are both very sweet.

    What in the world is a pork butt? Is it literally two pig buttocks and a tail? Gay Panda's Donner Party CSA included one this week and I wonder:

    A. Whose buttocks are they really?
    B. What am I going to name it?
    C. Are there recipes for pork butt?! It is time to Google.
    I think it's actually the shoulder. They just call it pork butt so we can laugh like Beavis and Butthead when we are looking through the ads on Wednesday.

  4. #574
    Gay Panda's Avatar
    Gay Panda is offline Senior Member
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    A shoulder is so much better than a set of damp, pale, slightly hairy buttocks and a curly tail between them. Appetizing! I am fighting a terrible urge to name it Wilbur. Somewhere, my eight-year-old self is crying and clutching a copy of Charlotte's Web.

    Cornholio never gets old.

  5. #575
    Lilyheart's Avatar
    Lilyheart is offline Senior Member
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    I want to try and cook pork butt so bad... but I don't ever remember why when I'm in the store so I pass it by. I guess I should see if I can figure out why to which I would guess it's because of a recipe.

    I'm anxious to see what you do with your Wilbur Butt.

  6. #576
    ottercat's Avatar
    ottercat is offline Senior Member
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    Here's a lovely recipe with pictures! I love this site =)
    can't wait to see what becomes of this member of the Donner party!
    Cooking Primal with Otter - Journal
    Otter's (Defunct) Primal Log
    "Not baked goods, Professor, baked bads!" ~ The Tick

  7. #577
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    ItinerantChild is offline Junior Member
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    Ottercat, I LOVE this site too - and have made this recipe. So scrummy! However, I left the lid off for the last half hour of cooking to crisp up the crackling (the fat) so that it is crunchy. It is well worth cooking and very easy. Greetings Panda! Well done on your huge weight loss! You are doing brilliantly well (and so much better than me!). Keep up the good work.

  8. #578
    PixieKitten's Avatar
    PixieKitten is offline Senior Member
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    I tell you what Panda. If I ever get the chance to fly over for a primal gathering and spot you, I shall wash my hands before running over screaming and bouncing around you excitedly. Because yes, I'm the kind of person who does that to strangers. Which, actually, is still weird for me to say as I used to be painfully shy.. O.o

    GAAAAAHHHH Charlotte's Web. I love that book. SO VERY MUCH.
    Bunny trainer extraordinaire!

  9. #579
    beachrat's Avatar
    beachrat is offline Senior Member
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    Quote Originally Posted by Gay Panda View Post
    A shoulder is so much better
    Alas, a butt is a butt. Or, half a butt, probably. You could think of it as unprocessed ham if you prefer.

    Picture here.

    More than you want to know about processing a pig here.

    It is delicious. Any time you want to know about eating pig, ask a Southerner
    "If man made it, don't eat it." ..Jack LaLanne
    "It doesn't matter how beautiful your theory is, it doesn't matter how smart you are.
    If it doesn't agree with experiment, it's wrong." ..Richard Feynman

    beachrat's primal journal

  10. #580
    HeatherJ's Avatar
    HeatherJ is offline Senior Member
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    I looove pork butt (which is strangely enough called a Hand of Pork here). I make one at least once a month and devour it in 2 or 3 meals. My favorite cooking method is to combine minced fresh garlic, onion powder, cumin, chili powder, salt, pepper, and whatever else sounds good, with a bit of oil and rub over the pork. Then I put it in a baking dish, cover with foil, and roast for 3-4 hrs at 180C. After it's cooked, I set it on the cutting board to rest for a bit, then shred it up, and use the rendered fat/oil to pour over the meat to make it moist. So, so good.

    P.S.-

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