OT for ahr.

I bought a big chocolate bar recently, store brand, nothing embossed in
the chocolate but a few grid lines, and on the label it says
"Sustainably sourced cocoa".

Are there cocoa mines? Are there cocoa wells? Is cocoa a fossil food?

Do they grow cocoa on islands about to be flooded by a rising ocean?

What other kind of cocoa is there but sustainably sourced?

--
Please say where you live, or what
area's English you are asking about.
So your question or answer makes sense.
. .
I have lived all my life in the USA,
Western Pa. Indianapolis, Chicago,
Brooklyn, Baltimore.

| What other kind of cocoa is there but sustainably sourced?

I imagine it's probably like exotic hardwoods:
"sustainably sourced" rosewood would be farmed
as opposed to stripping all the wild trees until
they're gone.

On 01/26/2015 05:45 PM, Mayayana wrote:
| What other kind of cocoa is there but sustainably sourced?

I imagine it's probably like exotic hardwoods:
"sustainably sourced" rosewood would be farmed
as opposed to stripping all the wild trees until
they're gone.



He thinks he is funny. And he is. It was a fun read.

On Mon, 26 Jan 2015 20:36:02 -0500, micky wrote:

OT for ahr.

I bought a big chocolate bar recently, store brand, nothing embossed in
the chocolate but a few grid lines, and on the label it says
"Sustainably sourced cocoa".

Are there cocoa mines? Are there cocoa wells? Is cocoa a fossil food?

Do they grow cocoa on islands about to be flooded by a rising ocean?

What other kind of cocoa is there but sustainably sourced?

Hehe that's pretty funny. I remember Frito-Lay products used to say "It
all starts farm grown potatoes." on the back of the bag.
Well no **** what other kinda potatoes are there.

Todd wrote:
On 01/26/2015 05:45 PM, Mayayana wrote:
What other kind of cocoa is there but sustainably sourced?

I imagine it's probably like exotic hardwoods:
"sustainably sourced" rosewood would be farmed
as opposed to stripping all the wild trees until
they're gone.



He thinks he is funny. And he is. It was a fun read.

If you think moronic is funny. I find it more pathetic.

On Monday, January 26, 2015 at 8:19:44 PM UTC-6, Todd wrote:

He thinks he is funny. And he is. It was a fun read.

If you compliment him...he will make another lame attempt...not good.

On 1/26/2015 10:24 PM, wg_2002 wrote:


Hehe that's pretty funny. I remember Frito-Lay products used to say "It
all starts farm grown potatoes." on the back of the bag.
Well no **** what other kinda potatoes are there.


Well, duh, the kind in the supermarket. They come in 5 pound bags not
from some dirty farm.

On 1/26/2015 10:53 PM, Ed Pawlowski wrote:
On 1/26/2015 10:24 PM, wg_2002 wrote:


Hehe that's pretty funny. I remember Frito-Lay products used to say "It
all starts farm grown potatoes." on the back of the bag.
Well no **** what other kinda potatoes are there.


Well, duh, the kind in the supermarket. They come in 5 pound bags not
from some dirty farm.

And we've all heard of the Millenniums who protest the slaughter houses
insisting we should only eat the meat sold in grocery stores.

Yes, the are among us and they will breed.

On Mon, 26 Jan 2015 20:45:23 -0500, "Mayayana"
wrote:

| What other kind of cocoa is there but sustainably sourced?

I imagine it's probably like exotic hardwoods:
"sustainably sourced" rosewood would be farmed
as opposed to stripping all the wild trees until
they're gone.

Having verified that cocoa beans grow on trees, and reading more about
cocoa on wikip,

Environmental impact
The relative poverty of many cocoa farmers means that environmental consequences such as deforestation are given little significance.

As if, if they had money they'd care abou tthe ennvironment]

For decades, cocoa farmers have encroached on virgin forest, mostly after the felling of trees by logging companies.

This must be what you and the candy label are referring to. I saw this
in person in 1971 in Central America, when I would see tractor-trailor
flat trucks with humongously thick logs on them as the trees were cut
down for some use or other, and then the land was used for agriculture,
for the almost surely growing population.

Above it sound slike the logging companies fell the trees first, for
their own profit, so why shouldn't the cocoa farmers raise cocoa on the
cleared land. It seems to me the problem is the growth in population.
"If cars can get better mileage, why can't we get better satiety out of
food? Why can't people eat less, not just the fat ones but everyone?
Then we could have more people without needing more farmland."


--
Please say where you live, or what
area's English you are asking about.
So your question or answer makes sense.
. .
I have lived all my life in the USA,
Western Pa. Indianapolis, Chicago,
Brooklyn, Baltimore.

On 1/26/15 6:36 PM, micky wrote:
OT for ahr.

I bought a big chocolate bar recently, store brand, nothing embossed in
the chocolate but a few grid lines, and on the label it says
"Sustainably sourced cocoa".

Are there cocoa mines? Are there cocoa wells? Is cocoa a fossil food?

Do they grow cocoa on islands about to be flooded by a rising ocean?

What other kind of cocoa is there but sustainably sourced?

Are you confusing "sustainable" with "renewable"?

Lots of agriculture can't be sustained in the long term, some say.

--
Jerry Friedman

Bob F wrote:
Todd wrote:
On 01/26/2015 05:45 PM, Mayayana wrote:
What other kind of cocoa is there but sustainably sourced?

I imagine it's probably like exotic hardwoods:
"sustainably sourced" rosewood would be farmed
as opposed to stripping all the wild trees until
they're gone.



He thinks he is funny. And he is. It was a fun read.

If you think moronic is funny. I find it more pathetic.


Hi,
He better have better things to spend time on.

On 1/26/2015 10:24 PM, wg_2002 wrote:
Hehe that's pretty funny. I remember Frito-Lay products used to say "It
all starts farm grown potatoes." on the back of the bag.
Well no **** what other kinda potatoes are there.


Hydroponic, comes to mind.

-
..
Christopher A. Young
learn more about Jesus
.. www.lds.org
..
..

| I saw this
| in person in 1971 in Central America, when I would see tractor-trailor
| flat trucks with humongously thick logs on them as the trees were cut
| down for some use or other, and then the land was used for agriculture,
| for the almost surely growing population.
|

Exotic hardwoods were cut because there was a big
US market for them. How do we know the land was then
used to support farming for a growing population? You
make it all sound very Mr. Rogers-esque.

| Above it sound slike the logging companies fell the trees first, for
| their own profit, so why shouldn't the cocoa farmers raise cocoa on the
| cleared land. It seems to me the problem is the growth in population.

Trees are cut in Brazil to support cattle grazing, which
helps Burger King save .5 cents per burger. But the rain
forest soil is high in clay and low in nutrients. It's quickly
depleted and abandoned, while the grazers move on to
a new spot. (Not news, either. It's been going on for
decades. Though I saw something recently about efforts
to re-establish rain forest growth.)

The commonality in the two cases is that resources
are being managed recklessly because there's big money
to be made in the short term. Maybe that's a natural
system in its own way: We'd never have the foresight
or the discipline to manage the cocoa crop if we weren't
forced to by the threat of dwindling Hershey bars. The
crisis has to reach American shopping malls before it's
real for us.
So maybe your sustainably sourced cocoa isn't so
silly after all. It may be the ticket to you being able to
buy another chocolate bar 5 years from now.
Likewise, there's a farmed hardwood industry now that
didn't exist a few decades ago.

(Though I wouldn't call it a chocolate bar when you
buy Hershey's or a generic, budget brand. The last
time I tried Hershey's chocolate I couldn't discern any
chocolate flavor at all. Being a big fan of chocolate
that's 70+ % cocoa, when I eat mainstream milk
chocolate these days it tastes like a butter and sugar
bar to me. The creaminess is wonderful, but there's
just no chocolate flavor.)

On Tuesday, January 27, 2015 at 8:47:59 AM UTC-6, Mayayana wrote:

(Though I wouldn't call it a chocolate bar when you
buy Hershey's or a generic, budget brand. The last
time I tried Hershey's chocolate I couldn't discern any
chocolate flavor at all. Being a big fan of chocolate
that's 70+ % cocoa, when I eat mainstream milk
chocolate these days it tastes like a butter and sugar
bar to me. The creaminess is wonderful, but there's
just no chocolate flavor.)

Maybe you're getting old and your taster is shot...they taste the same as always to me. Palmer chocolate tastes like wax and lard, on the other hand.

Your other commends are very astute. Thanks!

| Maybe you're getting old and your taster is shot...they taste the same as
always to me. Palmer chocolate tastes like wax and lard, on the other hand.
|

I don't mean that I think Hersheys has downgraded
their chocolate. I just think it never was much good.
Even the mediocre Lindt at least has about 50% cocoa
solids. I don't think Hersheys even lists that on their
labels. Once I got used to dark chocolate from Whole
Foods or Trader Joes, the Hershey's seemed very bland.
(Maybe someone used to Hersheys might think 70%
cocoa solids organic chocolate tastes like bitter baking
chocolate.

I've never heard of Palmers. Maybe that's local?

It's an interesting issue in general. As a baby boomer,
my parents grew up with little processed food. I grew up
at a time when foods were inventions. Marshmallow
fluff, Kool-aid, oreos, fish sticks, lucky charms cereal....
I thought sugary grain flakes were breakfast. For lunch
I thought it was normal to eat tasteless, industrial
white bread slathered with something called Skippys.
Skippys consisted of old peanuts combined with lots
of sugar and hydrogenated vegetable oil. I thought
coffee was a powder, like Kool-aid. I also thought
salad dressing was a powder, to be mixed with tasteless
oil and tasteless vinegar. (We didn't have herbs and
spices. We had garlic salt, onion salt, powdered thyme,
etc.) I thought Coke and Pepsi were normal, delicious
foodstuffs.

Things got so extreme that we needed the hippie
era and the natural foods fad to reassess and figure
out what food should be. Even that movement was
a bit naive. What's granola, after all, but sugary oat
candy? (And to this day, people who work out in
gyms are eating sugary candybars, with a bit of oat,
and believe them to be nutritious "energy bars".)

Now I eat mainly unprocessed
foods, like my grandparents would have had, except
that it's still hard to get nonindustrial food. I'm sure
my grandparents didn't have trouble finding apples
that didn't taste like cardboard, or oranges with juice.
And the only organic bread I can find is Whole Foods,
which they make in their factory and then heat up in
their stores, pretending to bake it! Post-modern bread.

I thought Bud was delicious when I was 20. I thought
Coors was even better. Then at one point I tried homebrew,
prohibition-style. It was made of supermarket malt syrup
with bakers yeast and yarrow stalks. The bottles that
didn't blow up were then drunk. It was delicious! For many
years after that I brewed my own beer, using fresh-frozen
hop flowers, malt syrup made for brewing, and variously
toasted, malted barley grains. Most of America
doesn't even know what real beer tastes like. They drink a
watered-down, slightly sour brew that's made with large
amounts of sugar, to cut the malt taste. Bud uses about
30% rice. Miller doesn't even use real hops. They use a
chemical extract. Real beer would skunk (hop oils going
rancid) in those clear bottles due to light exposure.

I think that trend applies across the spectrum. Food
production became so industrialized that in just 1 or 2
generations we acclimated to eating things that are
barely food at all, then it takes some effort to discover
and acclimate to quality food.

.... Just my opinion. You could be right, after all. Maybe
I'm just getting old and need bitter chocolate to get any
taste at all.

On 1/27/2015 12:02 PM, Mayayana wrote:


I've never heard of Palmers. Maybe that's local?


They make a lot of hollow bunnnies and the like for holidays. They look
good, but they do taste awful. You'll find them in K Mart and places
that sell cheap stuff.

Ed Pawlowski wrote:
Mayayana wrote:

I've never heard of Palmers. Maybe that's local?

They make a lot of hollow bunnnies and the like for holidays. They look
good, but they do taste awful. You'll find them in K Mart and places
that sell cheap stuff.

a lot of the foil wrapped stuff around the holidays.

yicky indeed.

when i read a label that has palm kernel or palm
oil or anything other than cocoa butter or chocolate,
it's a sign to get something else.

i used to make a lot of chocolates and usually could
find decent chocolate in bulk at the bakery supply
or cake making places.

in reference to actual sustainability, cocoa is a
good understory plant for a mixed tropical forest.
it's having troubles at the moment due to diseases
and being replaced by other farm crops, but if the
price goes up those trends can be reversed. we'll
see what happens.


songbird

On Tuesday, January 27, 2015 at 11:00:19 AM UTC-6, Mayayana wrote:

I thought Bud was delicious when I was 20. I thought
Coors was even better. Then at one point I tried homebrew,
prohibition-style. It was made of supermarket malt syrup
with bakers yeast and yarrow stalks. The bottles that
didn't blow up were then drunk. It was delicious! For many
years after that I brewed my own beer, using fresh-frozen
hop flowers, malt syrup made for brewing, and variously
toasted, malted barley grains. Most of America
doesn't even know what real beer tastes like. They drink a
watered-down, slightly sour brew that's made with large
amounts of sugar, to cut the malt taste. Bud uses about
30% rice. Miller doesn't even use real hops. They use a
chemical extract. Real beer would skunk (hop oils going
rancid) in those clear bottles due to light exposure.

If you make your own brew...have you heard of Gusmer (brewer supplies)? They have been an ever expanding company in our area.

Zachary is the other crappy chocolate (I'm sure there's more).

On 01/27/2015 09:02 AM, Mayayana wrote:
Maybe
I'm just getting old and need bitter chocolate to get any
taste at all.

Hi Mayayana,

Would you be interested in my home made Primal Cocoa Ganache
Candy?

It is really, really strong and very low carb. Have to
keep it refrigerated or it melts. Pretty easy to make too.

-T

| If you make your own brew...have you heard of Gusmer (brewer supplies)?
They have been an ever expanding company in our area.
|
I haven't heard of them, but I haven't brewed for
a few years, and when I did I had a choice of 2
or 3 local suppliers.

I enjoyed brewing and loved the beer, but the
trouble was that I'd make about 10 six-packs at
a time and liked to keep 2 or 3 varieties ready. Yet
I rarely drink more than one or two beers at a time
myself. So I'd give away a lot of beer.... then I'd
have to brew more.... It just got to seem like too
much trouble. The cooking and bottling each required
an evening of intensive work.

| Would you be interested in my home made Primal Cocoa Ganache
| Candy?
|
| It is really, really strong and very low carb. Have to
| keep it refrigerated or it melts. Pretty easy to make too.
|
Sounds interesting. You mean you can share
the recipe? I've been trying to cut down desserts
in order to lose weight, but I love chocolate.

On 01/27/2015 03:53 PM, Mayayana wrote:
| Would you be interested in my home made Primal Cocoa Ganache
| Candy?
|
| It is really, really strong and very low carb. Have to
| keep it refrigerated or it melts. Pretty easy to make too.
|
Sounds interesting. You mean you can share
the recipe? I've been trying to cut down desserts
in order to lose weight, but I love chocolate.



Hi Mayayana,

You've got to love dark chocolate to love this.

I pour the mixture in a freezer rated zip lock and
crack pieces off when I want some, sort of like
peanut brittle.

Since this is low carb, it will be good for your diet.
By the way, we Primals refer to the following as
a "Fat Bomb". Me trophy wife made me rename it.

I use all organic ingredients.

If you improve on it, I want the recipe!

-T



Cocoa Ganache Candy:

Mix
1 cup of cocoa powder
2 teaspoon vanilla
6 Packet Stevia powder
1 pinch of sea salt

Mix
1/2 cup of virgin coconut oil
3 cubes butter
1 cup heavy whipping cream

Mix together and place in freezer


Carb Count:
Cocoa 48 g / cup
Stevia 6 g / 6 packets
Cream 7 g / cup
-------
~61 g

Note: makes about 30 pieces, so a medium size piece is approximately
2 grams carbs




Variations:

Add
30 Macadamia Nuts, crunched
8 Tablespoon shredded coconut (3 Tablespoons = 4 grams carb; 4T
= 5.3g)


so figure 110 grams

This comes out like fudge? It actually sounds a
lot like my recipe for very easy, very rich chocolate
cream pie: 1/2 pound semi-sweet chocolate melted
into 1 cup light cream. The frosting is made from
one cup heavy cream, optionally with sweetener.
That's it. The filling gets poured into a pie crust
and refrigerated. My version has lots of carbs.
I don't avoid carbs. Though I also don't eat chocolate
cream pie very often. Stevia sounds interesting.
I looked it up.

I have a niece who's on a "ketogenic" diet and
raves about it. I'm guessing that's similar to your
"primal" diet. Personally I'm very skeptical
about the health of such a diet in the long term,
though mu niece needs to lose weight and it's helping
her to do that. It's also helping her to become more
aware of food quality. Maybe I shouldn't say too much,
though. We had a long, heated debate about Paelo
diet here awhile back.

On 01/27/2015 06:07 PM, Mayayana wrote:
This comes out like fudge?

Only if you warm it up. Both of us like it rock hard out of the
freezer

It actually sounds a
lot like my recipe for very easy, very rich chocolate
cream pie: 1/2 pound semi-sweet chocolate melted
into 1 cup light cream. The frosting is made from
one cup heavy cream, optionally with sweetener.
That's it. The filling gets poured into a pie crust
and refrigerated. My version has lots of carbs.

carbs + insulin = human body fat

I don't avoid carbs.

I keep mine down under 60 grams per day. When
I choose a carby food, I make sure it is the hard
to digest type like macadamea nuts, which you
found in my recipe.

Though I also don't eat chocolate
cream pie very often. Stevia sounds interesting.

Use it sparing until you get use to it. This is a sweetener
that when you have too much tastes like gasoline not
extra sweet


I looked it up.

I have a niece who's on a "ketogenic" diet and
raves about it. I'm guessing that's similar to your
"primal" diet.

Paloe doesn't do dairy and some don't do
chocolate.

Personally I'm very skeptical
about the health of such a diet in the long term

Look at human history. We did just fine for 99.99%
of our time on this earth. Things went to hell
when we discovered beer and hybridized grains for
unnatural high carbohydrate to make better beer.

though mu niece needs to lose weight and it's helping
her to do that. It's also helping her to become more
aware of food quality.

We are definitely on the same page on that subject!

Maybe I shouldn't say too much,
though. We had a long, heated debate about Paelo
diet here awhile back.

I am actually Primal, but Paleo is really close.

It wasn't heated. I enjoyed your company/conversation.
You disagree without being disagreeable.

-T

On 27 Jan 2015, "Mayayana" wrote in
alt.home.repair:

I have a niece who's on a "ketogenic" diet and
raves about it. I'm guessing that's similar to your
"primal" diet.

I believe a "ketogenic" diet is about low-carbohydrate / high fat and
protein. I followed such a diet (Adkins) for a while and found it to be
effective and pretty easy to maintain, but there are those that say
it's not very healthy.

| I believe a "ketogenic" diet is about low-carbohydrate / high fat and
| protein. I followed such a diet (Adkins) for a while

Yes, I'm told Adkins (Atkins?) is the same thing.
My niece came to visit recently. I got pork chops
in preparation. She had hers with 3 chunks of
butter melted over it!

On 27 Jan 2015, "Mayayana" wrote in
alt.home.repair:

| I believe a "ketogenic" diet is about low-carbohydrate / high fat
| and protein. I followed such a diet (Adkins) for a while

Yes, I'm told Adkins (Atkins?) is the same thing.
My niece came to visit recently. I got pork chops
in preparation. She had hers with 3 chunks of
butter melted over it!

Butter... ymmmmmmmmmm...

Delicious, but that can't be healthy in the long run.

[Yes, "Atkins" (Adkins is my inlaws' name and I got confused.)]

On 01/27/2015 08:06 PM, Mayayana wrote:
| I believe a "ketogenic" diet is about low-carbohydrate / high fat and
| protein. I followed such a diet (Adkins) for a while

Yes, I'm told Adkins (Atkins?) is the same thing.
My niece came to visit recently. I got pork chops
in preparation. She had hers with 3 chunks of
butter melted over it!



I can see why. Pork chops are so freakin' dry my throat
swells shut just walking past them in the supermarket

On 01/27/2015 08:19 PM, Nil wrote:
On 27 Jan 2015, "Mayayana" wrote in
alt.home.repair:

| I believe a "ketogenic" diet is about low-carbohydrate / high fat
| and protein. I followed such a diet (Adkins) for a while

Yes, I'm told Adkins (Atkins?) is the same thing.
My niece came to visit recently. I got pork chops
in preparation. She had hers with 3 chunks of
butter melted over it!

Butter... ymmmmmmmmmm...

Delicious, but that can't be healthy in the long run.

Get grass fed organic and you will be fine. (Natural) fat
is not harmful to humans


[Yes, "Atkins" (Adkins is my inlaws' name and I got confused.)]

On 1/27/2015 11:19 PM, Nil wrote:


Butter... ymmmmmmmmmm...

Delicious, but that can't be healthy in the long run.

Moderation. Better for you that fake stuff that tastes like yellow grease.

On 1/27/2015 11:32 PM, T wrote:

I can see why. Pork chops are so freakin' dry my throat
swells shut just walking past them in the supermarket

You're over cooking them. Modern pork has little fat, but has no
trichinosis so can be cooked to 135 degrees and be safe.

On 1/27/2015 10:56 PM, Nil wrote:

I believe a "ketogenic" diet is about low-carbohydrate / high fat and
protein. I followed such a diet (Adkins) for a while and found it to be
effective and pretty easy to maintain, but there are those that say
it's not very healthy.


Some people will eat no carbs at all and that is unhealthy. Low carb is
better. Problem is, I never met a carb I didn't like.

T wrote:

I can see why. Pork chops are so freakin' dry my throat
swells shut just walking past them in the supermarket

I've got the same problem with boneless, skinless chicken breasts.

Ed Pawlowski wrote:

On 1/27/2015 11:32 PM, T wrote:

I can see why. Pork chops are so freakin' dry my throat
swells shut just walking past them in the supermarket

You're over cooking them. Modern pork has little fat, but has no
trichinosis so can be cooked to 135 degrees and be safe.

It's more that just the moisture content. I cook a pork loin so it's almost
on the rare side but there still is no grease to ease it down. I've started
to use boneless ribs instead or shoulder. The problem is a pork shoulder at
CostCo tends to go about 18 pounds.

On 2015-01-28, rbowman wrote:

I can see why. Pork chops are so freakin' dry my throat
swells shut just walking past them in the supermarket

I've got the same problem with boneless, skinless chicken breasts.

Try cooking yer chkn brstsss, thusly:

Pan fry brstsss w/ very little oil until they are jes browned on both
sides. Immediately move chkn/skillet to 325F oven for 15-20 mins.

They won't be as juicy as my red anjou pears, but they should be far
from dry.

nb

On Wednesday, January 28, 2015 at 8:46:40 AM UTC-6, rbowman wrote:
T wrote:

I can see why. Pork chops are so freakin' dry my throat
swells shut just walking past them in the supermarket

I've got the same problem with boneless, skinless chicken breasts.

I cook them on the gas grill for 40 min. and they're not dry...it's a favorite that all 5 of us like. Chops the same...

| I can see why. Pork chops are so freakin' dry my throat
| swells shut just walking past them in the supermarket
|
| You're over cooking them. Modern pork has little fat, but has no
| trichinosis so can be cooked to 135 degrees and be safe.

I was thinking the same thing. A lot of people
grew up with leathery pork chops and just think
that's the way they're supposed to be cooked.
I got organic chops at Whole Foods, about 3/4"
thick, and they were almost irresistible. (Funny
description for a pork chop, but they really were
remarkably good.)

rbowman writes:
Ed Pawlowski wrote:

On 1/27/2015 11:32 PM, T wrote:

I can see why. Pork chops are so freakin' dry my throat
swells shut just walking past them in the supermarket

You're over cooking them. Modern pork has little fat, but has no
trichinosis so can be cooked to 135 degrees and be safe.

It's more that just the moisture content. I cook a pork loin so it's almost
on the rare side but there still is no grease to ease it down. I've started
to use boneless ribs instead or shoulder. The problem is a pork shoulder at
CostCo tends to go about 18 pounds.

The costco boston butts are 14-16 pounds here. After 10 hours
of smoking, you can get about 8 pounds of meat (after the remaining
fat is removed). I produced 35 2.5oz vacuum-packed packages
last weekend from a 14# butt. Should last a year in the freezer.

Thaw a package, stir-fry with some olive oil, chopped onions and mushrooms
and roll it into a wrap (spinach, cheese or plain tortilla) with
a slice of provolone. One may also stir in some frozen corn.

Quick, easy and tasty. And relatively healthy if the excess
visible fat is removed before freezing.

On 01/28/2015 06:57 AM, Mayayana wrote:
| I can see why. Pork chops are so freakin' dry my throat
| swells shut just walking past them in the supermarket
|
| You're over cooking them. Modern pork has little fat, but has no
| trichinosis so can be cooked to 135 degrees and be safe.

I was thinking the same thing. A lot of people
grew up with leathery pork chops and just think
that's the way they're supposed to be cooked.
I got organic chops at Whole Foods, about 3/4"
thick, and they were almost irresistible. (Funny
description for a pork chop, but they really were
remarkably good.)



Hi Mayayana,

I think you hit upon it. I think it has a lot more to
do with how the pig was raised.

The only pork I can get out here is grocery store pork
and I can smell the stock yard on it (smells like
pig poo poo). YUK!

There is a local farmer that does heritage port, but
he is way backed up w3ith orders and is way $$$$

-T

On 01/28/2015 06:47 AM, rbowman wrote:
T wrote:

I can see why. Pork chops are so freakin' dry my throat
swells shut just walking past them in the supermarket

I've got the same problem with boneless, skinless chicken breasts.



Who buys that stuff !?!?! You have to brine it, then SMOTHER
it in butter when you cook it. Still comes out somewhat dry.