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  #16   ^
Old Wed, Sep-25-19, 10:15
CityGirl8 CityGirl8 is offline
Senior Member
Posts: 856
 
Plan: Protein Power, IF
Stats: 238/204/145 Female 5'8"
BF:53.75%/46.6%/25%
Progress: 37%
Location: PNW
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Quote:
Originally Posted by Merpig
I almost never even eat pork anymore it's so dry and tough and tasteless, and almost no fat. Nothing at all like the fatty, juicy porkchops I remember from my childhood! They were yummy and the fat would just melt in your mouth.
I was just thinking the same thing. If I do get pork, I'm usually thinking about something like a butt or picnic shoulder that I can slow cook into carnitas or something. Pork chops and tenderloin are tasteless.
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  #17   ^
Old Wed, Sep-25-19, 15:56
Meme#1's Avatar
Meme#1 Meme#1 is online now
Posts: 11,266
 
Plan: Atkins DANDR
Stats: 210/188/160 Female 5'4"
BF:
Progress: 44%
Location: Texas
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You have to look for center cut pork chops. They're very fatty and sometimes only $1.49 per lb and not the more expensive lean ones you're thinking of.

I oven bake them on a bed of onions with a tiny bit of water and they come out very moist, it adds moisture as it cooks. Don't try cooking them in a pan on the stove, even with fat they'll be dry.
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  #18   ^
Old Wed, Sep-25-19, 18:05
Verbena Verbena is online now
Senior Member
Posts: 925
 
Plan: My own
Stats: 186/155/150 Female 5'4"
BF:
Progress: 86%
Location: SW PNW
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Quote:
Originally Posted by deirdra
Methinks that in the olden days "lard pigs/hogs" were just called "pigs" or "hogs".


Like "organic food" used to be just "food", or "bone broth" was just "broth". I am old enough to have been flabbergasted when I first heard the term "bone broth". No, that's just what my mother used to do with every chicken or turkey carcass that came her way (and I learned from her )
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  #19   ^
Old Wed, Sep-25-19, 19:06
Bonnie OFS Bonnie OFS is offline
Senior Member
Posts: 2,366
 
Plan: Dr. Bernstein
Stats: 188/150/135 Female 5 ft 4 inches
BF:
Progress: 72%
Location: NE WA
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Quote:
Originally Posted by deirdra
Methinks that in the olden days "lard pigs/hogs" were just called "pigs" or "hogs".


And even these days. We have friends who raise ordinary pigs every so often. When we can we buy from them - but we have to buy at least 1/2 a pig & that's a lot of meat! They totally spoiled me on the taste - I can no longer buy grocery store pork. Except bacon.
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  #20   ^
Old Thu, Sep-26-19, 10:04
CityGirl8 CityGirl8 is offline
Senior Member
Posts: 856
 
Plan: Protein Power, IF
Stats: 238/204/145 Female 5'8"
BF:53.75%/46.6%/25%
Progress: 37%
Location: PNW
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Quote:
Originally Posted by Verbena
Like "organic food" used to be just "food", or "bone broth" was just "broth". I am old enough to have been flabbergasted when I first heard the term "bone broth". No, that's just what my mother used to do with every chicken or turkey carcass that came her way (and I learned from her )
I know. And it cracks me up when I hear people trying to explain to others that it has to be bone broth, not other kinds of broth. So it only counts if you makes it yourself in a certain way. If it comes in a can or tetrapak then it's not bone broth. Sigh. How do you think that broth gets made? Yes, of course home made is better, but the argument still lacks a fundamental understanding.
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  #21   ^
Old Thu, Sep-26-19, 15:53
Zei Zei is offline
Senior Member
Posts: 1,457
 
Plan: Carb reduction in general
Stats: 230/213/180 Female 5 ft 9 in
BF:
Progress: 34%
Location: Texas
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Until I heard of bone broth years ago I thought "broth" referred to stuff that came from a foil wrapped little square cube from a jar.
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  #22   ^
Old Fri, Sep-27-19, 23:09
rightnow's Avatar
rightnow rightnow is offline
Every moment is NOW.
Posts: 21,082
 
Plan: LC (ketogenic)
Stats: 520/350/280 Female 66 inches
BF: Why yes it is.
Progress: 71%
Location: Ozarks USA
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Funny Zei! When I started learning to cook it was via coming to low carb and having to. I also thought broth meant a bouillion cube.

PJ
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  #23   ^
Old Fri, Sep-27-19, 23:13
rightnow's Avatar
rightnow rightnow is offline
Every moment is NOW.
Posts: 21,082
 
Plan: LC (ketogenic)
Stats: 520/350/280 Female 66 inches
BF: Why yes it is.
Progress: 71%
Location: Ozarks USA
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At this instant I have a rotisserie chicken, a package of chicken hearts and gizzards, and a package of chicken feet, in the slow cooker (having finished 4 hours of pressure cooking) where it will be until tomorrow morning. Never made broth with the other stuff before usually it's just the chicken and bones. I'm going to pull the meat off, roast the bones, and then pressure cook it some more with the bones then it's done. It's either going to be terrible or great by then.

PJ
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