"There's incredible potential in China and the whole Pacific Rim," Weber said. "But consumers in those countries seem to want a pork product that is juicier than most of what we produce in the U.S."
There are about 2500 pigs in each of these building in the picture below. The article above is actually pretty good and one of the things brought out is that these producers do not want to return to the old days.
My point is that much has been lost in the mass production of these animals and I've bitched for years there's no taste in this perfect looking meat the same with the vegetables offered in our stores.
This can be done better and it really can. Pork is the main meat Asians use and as a guy whose wok is 30 years old and lo-mein the dish of choice I use a lot of pork not just with that kind of cooking but on the grill as well. More times than not I am disappointed in the results because of the meat. Using more chicken now and just do not eat much beef.
We've lost in the commercialism of the food industry as you know. And I agree we can't go back to the days where meat from butchered hogs was stored in huge crocks covered in lard.
Just like most everything else we won't get this either. So have plenty of liquids around so you can swallow this dry shit and seasoning as well to give some flavor.
Fat is flavor no doubt about that. Yes, I remember those hugely fat hogs. They tasted very good to a much leaner boy. I also remember OF and his sidekicks riding them out at Crawford's farm. Hold the ears and away you go. Falling off could be a pretty shitty experience.
ReplyDeleteEven chicken is tasteless with all the shit shot into the birds to keep them...cough..healthy. It's a horrible way to live..those poor chickens. I have watched videos that would make you physically sick, showing how Chickens are raised for food.
ReplyDeleteChickens are the worst. They are fed so much hormones that people who eat mostly chicken in their diet show signs of steroid abuse.
ReplyDeleteI miss lard and all that was fried in it. So it clogged arteries. It made our time before they were clogged wonderful.
ReplyDeleteLard. Just saying it makes my mouth water.
No doubt some pigs got picked on back then. Remember too how many were maimed or killed by bad ass old mean bitchy sows. That was downright scary feeding those monsters.
ReplyDeleteChickens have changed for the worst as is pointed out. Chickens breasts do not cook correctly because they are about half again too large. Some parts of the leg are almost gone because these animals get no activity. One butcher day when people used to do big numbers of these birds together I had shot one in the leg with the bb gun. Dad said get that hurt one with the bleeding leg which I did. Ate every damn leg I could get my hands on so no one else would find it and I did. There would have been some accountability metered out for that one.
A little bit of lard doesn't hurt at all. Where the flavor is.
Chicken, I buy the family packs and put them in a large baggie with chicken broth and let them marinate for days and use them rinse and repeat.
ReplyDeletePork, given up! Filler, ground and mixed with either salsa or spag sauce.
Steak, none. Afraid of hormonal issues.
What I do notice is that ham tastes like it did years ago. Salt might be the key to that.
Best to buy canned store brand beans and corn and browse the produce aisle and spend 50% of your money there, mushrooms [not those] especially Shiitake and cut them thick and they provide the taste and texture of meat. Add rice and in my opinion you have a great meal, as long as it is seasoned right. Play with seasonings and veggies and save your money by not buying toxic meat and seek out some of the soy and other ethnic sauces.