Barbaric or hedonistic?
Mowed grass until dark. Wanted something quick. Threw a pork steak in the skillet and got out the leftover salad.
Sat here and wolfed down the meat to the bone as best I could with my steak knife. Bits and pieces remained. I took up the bone with my fingers and knawed it until there wasn't a scrap of pork remaining.
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Just hungry. 3 -
I had to look that big word up. 3 -
What was the salad for? 3 -
Ain't that the way everybody eats? 0 -
She has goats,,,redneckandy said:What was the salad for?
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@...: https://forums.gunbroker.com/discussion/1895382/barbaric-or-hedonistic
Mowed grass until dark. Wanted something quick. Threw a pork steak in the skillet and got out the leftover salad.
Sat here and wolfed down the meat to the bone as best I could with my steak knife. Bits and pieces remained. I took up the bone with my fingers and knawed it until there wasn't a scrap of pork remaining.
😁I like your style, Susie!
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Perfect etiquette for bone in food, seafood included. Finger licking good.Oh and need pictures or it didn't happen.
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I inherited the position of Chief Gnawer from my Mom. She could clean a turkey down to museum display cleanliness, and I'm no slouch. I refrain from the practice when eating out, but at home, all the bones are my private prospecting claim. 6 -
"Pork Steak," is that like a Pork Chop?
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Chops are from the rib/loin area and steaks are from the shoulder. Steaks have more fat between the muscle groups that make up the cut. Chops leaner and dryer if not marinated/brined before cooking. I like the flavor of the steaks better but don't like the extra fat. Both good but I usually buy chops and add flavor and moisture by marinating. BobKenK/84Bravo said:"Pork Steak," is that like a Pork Chop?
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Thanks Bob. Same here. I love Pork chops, the leaner the better. (Don't like much fat on my cut of meat.) Preferred Steak is a nice lean NY Strip.
Had just never heard of a Pork Steak.
I gotta get my grill up and running again. While good, Cast Iron skillet is just not the same.
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Me neither, Ken. That's uptown talk to me.KenK/84Bravo said:Thanks Bob. Same here. I love Pork chops, the leaner the better. (Don't like much fat on my cut of meat.) Preferred Steak is a nice lean NY Strip.
Had just never heard of a Pork Steak.
I gotta get my grill up and running again. While good, Cast Iron skillet is just not the same.
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Oh man, a pork steak is a wondrous cut of pig. Seared in a hot skillet the fatty bits almost become cracklins like we used to make when butchering. I shop the selections to ensure I get just the right amount of fat.
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They are great, Susie...I just don't pay much attention to the label!susie said:Oh man, a pork steak is a wondrous cut of pig. Seared in a hot skillet the fatty bits almost become cracklins like we used to make when butchering. I shop the selections to ensure I get just the right amount of fat.
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"To ensure I get just the right amount of fat."
-Susie-
On you or the Pork Steak?🤔
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Neither, for me the best part of a steak or pork in this case is near the bone, love it. 0 -
Pork steak for breakfast was nearly a staple in my childhood. Meatier than either bacon or sausage, and with enough fat to "schtick to de ribs" as the German immigrants would say. It's rare nowadays to see them in a market here - maybe they're more common elsewhere. 3 -
Around here the grocery markets sell pork on sale listing the cuts stacked pretty high in a package averaging around 3 pounds as chops. The good looking lean meaty chops are always on the top to make viewing and buying quick and easy. Underneath those you will find the fat and more boney pork steaks.
I do not complain as I like the steaks very well. I just hate it when pork bones are cut up with dull blades! Finding bone chips in the meat can ruin your day and keep a dentist business lucrative.3 -
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Neanderthal Genes ? They have been underrated in what they actually where.
serf
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I think it is just wise use of food, using fingers to get all the sustenance the piece can provide. The salad looks nice and colorful, but is mostly table decoration that is totally optional as a food source. My chickens love salad.... 0 -
Had to go to the Grocery store for "Essentials." (Beer.) Stopped by the meat counter like I usually do for deals. Meat marked down due to "use by date" same as today. Works for me since i usually plan on cooking it that day.
Bought three very nice center Thick Cut, boneless chops. Should be excellent for dinner. Will marinate in Worcester and Kikkoman Soy sauce. Salt/pepper.
Side of rough diced Zucchini and Yellow Squash with Carrots. Salt/pepper EVOO, in a small cast iron skillet, baked.
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bpost said:I think it is just wise use of food, using fingers to get all the sustenance the piece can provide. The salad looks nice and colorful, but is mostly table decoration that is totally optional as a food source. My chickens love salad....
"Americans have their salads right off the bat, prelude to the main event. At the very least, salad is served alongside the main course. In Europe, however, salad is often served after dinner. It’s considered a cleansing finish before cheese or dessert."I may be a little different because I really do enjoy salads, to the extent that I will often have a big, cold salad for supper especially in the summer. Fresh garden veggies are plus. If I want protein, I'll grill a steak for slicing to top off the salad with some blue cheese or grill chicken breasts for dicing to add to a plate of salad greens. Poached salmon is excellent also. Fresh corn bread, biscuits or hot garlic bread goes great with a salad!Best.
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I really like pork steaks grilled with Montreal spice. In this area they could be shoulder or butt. 0 -
Love BBQ'd pork steaks 0 -
Rocky Raab said:I inherited the position of Chief Gnawer from my Mom. She could clean a turkey down to museum display cleanliness, and I'm no slouch. I refrain from the practice when eating out, but at home, all the bones are my private prospecting claim.
My ex wife from Panama would crack the bones of a chicken leg and suck out the marrow. My Grandparents (now deceased) used to eat all of the "gristle".......I think that was the tendons and gelatinous stuff on the bones......my mom still does that (she is 78 yo)............I just cant do it myself.0 -
Mohawk, our grandparents (and some of our parents) lived through the Depression. Then and even after WWII, meat was very much a luxury and people did not waste a single muscle cell of it. Hence, the gnawers, the pickers, and the soup stock boilers.
We, watching and learning from them, may do much the same. Post-Boomers of whatever Gen alphabet have absolutely no notion of using anything until it is gone - especially food. They'll toss out more food than many third-world people get. Woe betide them when a real shortage comes.
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All four of my young'uns are gnawers as well. They fight over the gristle on chicken and pork rib bones. Just following a family tradition. Also, they don't toss food. Leftovers get eaten or repurposed in a different dish.
Not that they can't afford it, just how they were raised. They are also into composting and gardening even though they live in the suburbs. Gated backyard and raised beds is the route they took.
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Ya done good, Susie...really good!!! 0
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