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#771 Scott

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Posted 14 October 2019 - 08:45 PM

 

How about dicky-stickies??? :love3:

 

attachicon.gif51qPtMHzlML._SY450_.jpg

I can't believe they actually make these  :lol:


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#772 Bj1

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Posted 06 December 2019 - 06:11 PM

I'm just a little sad I'm going to Prague, and not here!  This is my idea of heaven - meat, meat, meat, cheese, meat - and someone feeding it to me on toothpicks.  In my version, we'd all be naked, but I can deal with a few clothes!

 

 

 

 

(their website is here: https://www.fermadacilor.ro/ )
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#773 ChadCox

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Posted 06 December 2019 - 09:42 PM

 

I'm just a little sad I'm going to Prague, and not here!  This is my idea of heaven - meat, meat, meat, cheese, meat - and someone feeding it to me on toothpicks.  In my version, we'd all be naked, but I can deal with a few clothes!

 

 

 

 

(their website is here: https://www.fermadacilor.ro/ )

 

Did you check out their gallery on the website? Oh my it's a really nice website all over! Loved this! :love3:


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#774 Bj1

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Posted 07 December 2019 - 03:08 AM

Did you check out their gallery on the website? Oh my it's a really nice website all over! Loved this! :love3:

 

OMG!  I watched it again, and it made my loins all tingly!  Growing up the only way (other than bacon) we had pork was as really thin chops cooked in canned cream of mushroom soup.  I avoided eating anything pork until I was in my early 30's and cooked some myself; then realizing that not all pork has to resemble shoe leather.  Having something like this would go a long way in making up for all those years without!

 

I need a sugar daddy with a private jet!


No one can be exactly like me. Even I have trouble doing it. - T. Bankhead


#775 ChadCox

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Posted 07 December 2019 - 10:03 AM

 

OMG!  I watched it again, and it made my loins all tingly!  Growing up the only way (other than bacon) we had pork was as really thin chops cooked in canned cream of mushroom soup.  I avoided eating anything pork until I was in my early 30's and cooked some myself; then realizing that not all pork has to resemble shoe leather.  Having something like this would go a long way in making up for all those years without!

 

I need a sugar daddy with a private jet!

I TOTALLY preach the power of a digital thermometer with the fireproof probe cable for all things pork! These little gadgets are PERFECT for learning how NOT to cook/bake pork and all sorts of other things.


Life's too short to miss an opportunity to show your love and affection.


#776 Bj1

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Posted 07 December 2019 - 04:29 PM

I TOTALLY preach the power of a digital thermometer with the fireproof probe cable for all things pork! These little gadgets are PERFECT for learning how NOT to cook/bake pork and all sorts of other things.

 

My mother was from the midwest and the era of small farms and pigs eating whatever.  Trichinosis was a thing.  So that meant if you were going to eat pork, you had to cook it until it was unrecognizable.  These days there are less than 20 cases of trichinosis a year in the United States, and a lot of those are from wild boar/game.  I take my chances and eat pork medium rare to medium.  My favorite pig meal is a bone in pork loin, seasoned with salt and pepper, and then roasted until done at 325 to 350.  Let it rest, cut it into giant chops, and serve it with mashed potatoes with a little sesame oil mixed in.  One of the grocery stores near me (in Seattle) has a quality butcher section - they'll cut a 5 bone loin for me whenever I ask.  That may be today!  There are about a dozen butchers in the mercado in Mazatlán - I'm certain they'd be just as accommodating!

 

** I have one of the thermometers - came with a handy timer and alarm.  I especially like it for things like prime rib, where missing your target temp can mean a $50 cut is now worth $10.


No one can be exactly like me. Even I have trouble doing it. - T. Bankhead


#777 ChadCox

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Posted 07 December 2019 - 09:10 PM

 

My mother was from the midwest and the era of small farms and pigs eating whatever.  Trichinosis was a thing.  So that meant if you were going to eat pork, you had to cook it until it was unrecognizable.  These days there are less than 20 cases of trichinosis a year in the United States, and a lot of those are from wild boar/game.  I take my chances and eat pork medium rare to medium.  My favorite pig meal is a bone in pork loin, seasoned with salt and pepper, and then roasted until done at 325 to 350.  Let it rest, cut it into giant chops, and serve it with mashed potatoes with a little sesame oil mixed in.  One of the grocery stores near me (in Seattle) has a quality butcher section - they'll cut a 5 bone loin for me whenever I ask.  That may be today!  There are about a dozen butchers in the mercado in Mazatlán - I'm certain they'd be just as accommodating!

 

** I have one of the thermometers - came with a handy timer and alarm.  I especially like it for things like prime rib, where missing your target temp can mean a $50 cut is now worth $10.

You are talking my love language and I love you! :love2:


Life's too short to miss an opportunity to show your love and affection.


#778 Scott

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Posted 08 December 2019 - 06:19 PM

My favorite pork is bacon  :lol:


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#779 ChadCox

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Posted 09 December 2019 - 12:32 PM

My favorite pork is bacon  :lol:

I'd like to pork your bacon baby!   :doggystyle:  :love3:


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#780 Bj1

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Posted 09 December 2019 - 04:31 PM

I'd like to pork your bacon baby!   :doggystyle:  :love3:

 

There'd better be pictures!


No one can be exactly like me. Even I have trouble doing it. - T. Bankhead




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