05-23-2024, 09:04 PM
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#541
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First Line Centre
Join Date: Nov 2010
Location: Sunnyvale
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nm
__________________
The only thing better then a glass of beer is tea with Ms McGill
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05-23-2024, 09:06 PM
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#542
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First Line Centre
Join Date: Nov 2010
Location: Sunnyvale
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Quote:
Originally Posted by Ironhorse
I don't know how people manage it anymore. It is death by a thousand cuts. Where is all this extra money going? As others have said earlier, I was a *lot* better off 10 years ago even though I was earning less salary.
This crisis is not going to end well.
And WTF is up with Pork shoulder??
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Pork Shoulder is so expensive because of the popularity of pulled pork and so many people now have smokers. Just like in the 80’s chicken wings use to go into the garbage until Buffalo wings came along and the price of wings has been climbing ever since. On the topic of the price of pork though, most cuts are essentially the same price they were 20 years ago. Tenderloins and Backribs are regularly on sale for $2.99 - $3.99/lb at all the major retailers and boneless loins for $1.99- $2.49/lb. These are the same prices we were paying in 2004. Really don’t know how hog producers are keep ing their operations going.
__________________
The only thing better then a glass of beer is tea with Ms McGill
Last edited by Derek Sutton; 05-23-2024 at 09:08 PM.
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05-23-2024, 09:25 PM
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#543
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Franchise Player
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Pork shoulder you can still get for $3 per pound. You just might have to buy more than you want.
Those pork loins for $2 per pound are the best value in meat right now.
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05-23-2024, 10:07 PM
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#544
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Franchise Player
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Buy a sous vide and season your pork tenderloin , throw in the water for 4 hrs after vacuum sealing and sear in the cast iron
For 5$ you can feed a family of 4 easily . (If you want to get fancy baste in butter and rosemary in the cast iron for a few more bucks)
The price is insanely low for pork tenderloin for whatever reasons and it is so tender and good
Last edited by Jason14h; 05-23-2024 at 10:09 PM.
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05-24-2024, 08:51 AM
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#545
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The new goggles also do nothing.
Join Date: Oct 2001
Location: Calgary
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Hm, is it true that pork tenderloin is about as lean as chicken thighs? I generally avoid pork most of the time but maybe I should add sous vide pork tenderloin into the normal meal rotation.
__________________
Uncertainty is an uncomfortable position.
But certainty is an absurd one.
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05-24-2024, 09:13 AM
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#546
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First Line Centre
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Pork tenderloin seems way leaner than chicken thighs, I would guess they are as lean or leaner than chicken breast.
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05-24-2024, 09:28 AM
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#547
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Franchise Player
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Quote:
Seven cuts of pork – from tenderloin to a ribeye pork chop – meet the USDA guidelines for lean. In fact, pork tenderloin is just as lean as a skinless chicken breast, and many cuts of pork from the loin are leaner than a skinless chicken thigh.
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https://www.porkcdn.com/sites/porkbe...ts-In-Pork.pdf
Pork tenderloin is great, though you really do need to use a thermometer to get the best out of it.
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05-24-2024, 10:33 AM
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#548
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Franchise Player
Join Date: Mar 2012
Location: Sylvan Lake
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Quote:
Originally Posted by photon
Hm, is it true that pork tenderloin is about as lean as chicken thighs? I generally avoid pork most of the time but maybe I should add sous vide pork tenderloin into the normal meal rotation.
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Avoid Pork?
Please stop this crazy talk.
__________________
Captain James P. DeCOSTE, CD, 18 Sep 1993
Corporal Jean-Marc H. BECHARD, 6 Aug 1993
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05-24-2024, 12:19 PM
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#549
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The new goggles also do nothing.
Join Date: Oct 2001
Location: Calgary
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Quote:
Originally Posted by undercoverbrother
Avoid Pork?
Please stop this crazy talk.
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Sometimes are are hard choices to make.
But it's good to know I can add some pork back into regular meals. I still have the bad stuff just not very often.
__________________
Uncertainty is an uncomfortable position.
But certainty is an absurd one.
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05-24-2024, 12:26 PM
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#550
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Franchise Player
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Quote:
Originally Posted by Fuzz
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Sous Vide old man ! Get with the times
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05-25-2024, 01:57 AM
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#551
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Franchise Player
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Quote:
Originally Posted by undercoverbrother
Avoid Pork?
Please stop this crazy talk.
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Can anyone really imagine a world without bacon?
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05-25-2024, 05:38 AM
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#552
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Franchise Player
Join Date: Oct 2010
Location: Barnet - North London
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A dystopian nightmare.
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05-25-2024, 07:06 AM
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#553
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Franchise Player
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Quote:
Originally Posted by Jason14h
Sous Vide old man ! Get with the times
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How do I baste it with bbq sauce, building up layers of thick sugary crispy goodness on the outside, if it's British boiled in a bag?
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05-25-2024, 08:19 AM
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#554
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Franchise Player
Join Date: Mar 2005
Location: Van City - Main St.
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Quote:
Originally Posted by Snuffleupagus
Can anyone really imagine a world without bacon?
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About 24% of the planet who are Muslim for starters.
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05-25-2024, 08:56 AM
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#555
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Franchise Player
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I love making schnitzel sandwiches using tenderloin. Get some nice Portuguese rolls, pound out some tenderloin slices, bread and fry, top with provolone, hot sauce and some veggies and it is a quick 10 minute dinner.
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05-25-2024, 09:25 AM
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#556
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That Crazy Guy at the Bus Stop
Join Date: Jun 2010
Location: Springfield Penitentiary
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Quote:
Originally Posted by Winsor_Pilates
About 24% of the planet who are Muslim for starters.
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Not all muslims abstain from eating pork.
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05-25-2024, 09:26 AM
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#557
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Scoring Winger
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Quote:
Originally Posted by Cecil Terwilliger
Not all muslims abstain from eating pork.
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Only the truly brainwashed ones.
__________________
Matthew Tkachuk apologist.
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05-25-2024, 09:31 AM
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#558
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Franchise Player
Join Date: Mar 2012
Location: Sylvan Lake
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Quote:
Originally Posted by photon
Sometimes are are hard choices to make.
But it's good to know I can add some pork back into regular meals. I still have the bad stuff just not very often.
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Pork isn’t “bad stuff”
Some cuts of pork are exceptionally lean, some are not.
If concerned pick those that are lean.
__________________
Captain James P. DeCOSTE, CD, 18 Sep 1993
Corporal Jean-Marc H. BECHARD, 6 Aug 1993
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05-25-2024, 12:08 PM
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#559
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Franchise Player
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Quote:
Originally Posted by Fuzz
How do I baste it with bbq sauce, building up layers of thick sugary crispy goodness on the outside, if it's British boiled in a bag?
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Baste with butter , garlic (full) and rosemary in a casts iron pan after cooking for flavour and the crust .
Try it and thank me later
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05-25-2024, 01:16 PM
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#560
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Franchise Player
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Quote:
Originally Posted by cam_calderon
Only the truly brainwashed ones.
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Do you mean the vegetarians?
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