Pork

Mashed potatoes, green beans, and big glass of Dr. P. :D

I don't recommend to boil, just putt chops in the pan with hot watter(95 Celsius) and wait until water is cooled down to ambient temperature. This take a while, i guess an hour. This method provides you with juicy chops.

PS. i didn't calculate exact amount of watter per chop, but you need about 5-6 liters per 2-3 chops a 200grams.

Chinese people love to eat pork! They eat it to make their body grow

Well, yes. Pork rinds are quite fatty and can cause high cholesterol if you eat it in lots and great quantities. Try not to eat so much and limit your pork rind intake for the sake of your health.

59p or 2 for £1 :) xxx

trust points are appreciated :) <3

160 degrees F to destroy all bacteria.

It depends on the size and shape. A regular sausage would weigh about 1 pound each sausage.

It depends on how you are planning on cooking them. Usually a wet marinade (even as simple as Italian Dressing) can do the trick. If you are wanting to tenderize them without adding flavor, you can soak them in Buttermilk (in the refrigerator) approximately 8 hours, then cook them as normal. If you are cooking them on the stove top, because they are leaner than bone-in pork chops, you would need to add a small amount of fat (ie. butter, olive oil, margarine). If you are grilling them, or are going to BBQ them, the marinade will suffice. Just be sure you allow them to "rest" before cutting them, for at least 5 minutes. This allows the juices to remain inside, whereas if you cut them immediately, the juices will run out, causing them to seem dry.

There are many variables to consider when grilling a tenderloin. The temperature of the grill and the size of the pork are the two biggest. And the desired degree of cooking is important. It is best to practice using a good meat thermometer.

Doesn't matter, its already cooked. If you aren't going to it it for a while you can freeze it to keep it fresh (as long as it is sealed) and take it out to reheat when ever you want to eat, repeating until its gone. I recommend slicing it before you freeze it for easy portions.

Yes, there are some that are made from fish.

Harp's has it advertised for a dollar this week.

This is an urban legend. The only way to birth maggots on your pork is to leave it outside. Coke has nothing to do with this urban legend. I have performed such experiments in controlled environments and can confirm maggots do not develop due to the introduction of Coke. What you might see is:

1. Residue from the carbonation that has coagulated the protein structure of the pork.

2. Acids that have started to cook the pork and brought out amino acids that were inside the pork.

I would have to say, this "legend" holds true when you get the cheap pork, as it has been tested with various "brands" of pork, and some worked and some didn't. My suggestion, go get yourself some expensive pork, and some cheap pork and a good bottle of coca cola and try this out for yourself. Remember to wash your hands because I don't eat pork because pigs don't sweat (sweating is a way to rid your body of toxins) No, it's not maggots. What happens is that the fats rise to the surface of the pork, which is caused by the bubbles in the coke. It's just fat. It's not alive nor is it any kind of parasite. It's just another part of the pork, hidden beneath the meat. It's not a "maggot," it's called a "trichina worm," a small slender parasitic nematode, which infests the intestines of various mammals,including the "pig"! It doesn't matter whether the pork is expensive or cheap,it only matters how you cook it.(Well,that's if you're going to eat it!) Raw or improperly cooked pork can KILL YOU!It's not good for you,and I'm counting on that after you've seen this video,pork will be the last thing to touch your plate. It's hard to know if you've been infected by these worms (having trichinosis) because almost all people with trichinosis show no symptoms - and some people have found the disease in autopsies of people who never knew that they were infected!

I made the following this last weekend, and they were *excellent*. 3 of the

buns are more or less a meal for me, and it makes 16. They freeze well; I

cooked them first, and then reheated them for future use.

(from Feb 95 Weight Watcher's magazine, as modified by yours truly)

Chinese Steamed Buns (were original Steamed P*rk Buns)

makes 16 buns

Chinese Bun Dough

1 1/4oz package active dry yeast (2 1/4 teaspoons)

1 teaspoon granulated sugar

1 cup lukewarm water (105-115F)

3 cups all-purpose flour (reserve 1 tablespoon if mixing by hand)

In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir

until yeast dissolves. Let stand 10 minutes or until foamy.

In large bowl or in food processor, combine flour and yeast mixture and mix

well, or process 1 minute. If mixing by hand, sprinkle work surface with the

reserved 1 tablespoon flour; turn dough out onto work surface and knead

until dough is smooth and elastic, about 10 minutes.

Spray large bowl with nonstick cooking spray; place dough in bowl. Cover

loosely with plastic wrap or a damp towel, and let rise until dough triples

in volume, about 3 hours. Punch down and wrap in plastic until ready to use.

Will keep 3 days in the refrigerator and up to 2 months in the freezer.

Mushroom Marinade (was Chinese roast p*rk)

2 tablespoons hoisin sauce (mine had no added oil or fat)

1 tablespoon chili sauce (again, mine had no added oil or fat)

1 tablespoon rice wine or dry sherry (I omitted this with no problem)

1 tablespoon low-sodium soy sauce

1 tablespoon minced scallion (white part only)

2 garlic cloves, minced

One 1/2" piece pared fresh ginger root, minced (I grated mine cause I hate

chopping)

6 oz portabella mushroom caps (was 1 pound, 4 oz p*rk loin)

To prepare marinade, combine hoisin and chili sauces, wine, soy sauce,

scallion, garlic, and ginger in bowl. Clean mushroom caps, and place top

down on shallow dish. Spoon mixture into top, and allow to marinate for a

few hours. (I just let mine sit while my dough was rising.)

Steamed Buns with Dipping Sauce

(the original called for 1 t of oil -- in a nonstick pan???)

1/4 medium red bell pepper, finely diced (I'd use more next time.)

2 scallions, finely chopped (both white and green parts; reserve 1 teaspoon

for dipping sauce)

1 minced garlic clove (reserve 1/8 teaspoon for dipping sauce)

Marinated mushrooms from above recipe

1/4 cup whole water chestnuts, finely diced

1 tablespoon hoisin sauce

1 tablespoon all-purpose flour

Bun dough (see above recipe)

3 tablespoons low-sodium soy sauce

1 teaspoon white vinegar

1/4 teaspoon hot chili oil (before anyone flames me, Michelle does allow

small amounts of oil for flavoring. I used some of my chili sauce instead,

but then ended up not using the sauce cuz I didn't need it)

Chopped cilantro for garnish

In large non-stick saucepan, add bell pepper, scallions, and garlic, and

cook, stirring constantly, until peppers are soft, 5-8 minutes. Chop

mushrooms (the pieces need to be fairly small to go in the dumplings) and

add, with marinade, to peppers. Add water chestnuts and hoison sauce; cook

until most of liquid has evaporated, 3-4 minutes. Cover and refrigerate

until ready to use.

Sprinkle work surface with flour. Turn bun dough out onto prepared surface,

knead 1 minute and roll into a log, about 16" long and 1 1/2" wide. Cut

dough into 16 equal pieces and roll each into a ball. Flatten each ball with

the palm of your hand into a 3" diameter circle. Place a heaping teaspoon of

filling mixture in center of each dough round, and gather up edges to

enclose filling, twisting edges together and pressing to seal. Repeat with

remaining dough and filling, covering buns with plastic wrap.

WARNING: This takes a little practice, so I'd recommend that you plan on

*not* serving the first 2 or 3 you make to company. =-)

Line steamer rack with cheesecloth or wax paper (I used cabbage leaves).

Place in large shallow saucepan or wok; add 2" water, cover and bring to

rolling boil. Arrange 8 of the buns at least 1" apart on prepared steamer

rack; cover and steam until puffy, tender and cooked through, 15-20 minutes.

Repeat with remaining buns, adding water to pan as necessary. (I did this in

my Black and Decker steamer, which only allowed for 4 dumplings at a time. I

filled the water to the highest water mark, refilling after steaming 8

dumplings.)

Meanwhile, prepare dipping suace: In small bowl, combine soy sauce, 1

tablespoon water, the reserved scallions, the vinegar, the reserved garlic,

and the hot chili oil, if using; sprinkle with cilantro, if using.

Serve freshly steamed buns immediately, with dipping suace on the side, or

cool and freeze for later use. (To reheat, thaw until soft and steam until

warmed through, 5 minutes.)

Enjoy! The recipe also says that you can use other veggies and sauces -- try

chopping up your favorite ff Chinese dish and making it into a filling!

kwvegan vegan

Source: http://www.fatfree.com/recipes/Chinese/Chinese-steamed-buns

Unless it was specifically designed to be shelf stable - which should be indicated on the package - it should not be left unrefrigerated for more than the short period of time it takes to get it home from the store.

Well, they can eat pork. Nothing bad happens to them if they do.

You probably mean "Why are they not allowed or supposed to eat pork"

As far as I know there is no strict rule that fobids Buddhists to eat pork or meat. Some just don´t like to eat meat because they don´t want to hurt animals.

Muslim religion , however, has a strict rule against eating pork. Pigs are considered unclean.

NO. Beer ingredients are malted grain, water and yeast.

The sweet/tart flavor of the apple combines well with pork. Pork roast often tends to be slightly bland. Pork was often overcooked and dry when trichinosis was a major problem and cooks often just cooked it beyond palatable. Roasted apples or apple sauce was not only extra flavor but it was moist.

You really cant answer that question it all depend on how big the slabs are and how hungry the people are

Here is how I cook ribs on a webber style grill

I first put all my coals on one side of the grill and get them going nice and good.

I need put my ribs on the opposite side of the coals

It will take about an hour to hour and half on the grill to cook so you may want to look into a grill grate that has the ability to have one side open up so you can add more coals

If you do not have that type of grate what you can always do is boil your ribs before hand for about 30-45 minutes and then put them on your grill for about 30 minutes saucing them up every few minutes

Any meat product, given time, will go bad, even hard sausages. The closest thing to nondegrading meat is jerky or hardtack and if left in a humid environment, these will as well. The first thing that can contribute to decay is the casing if moisture is present, even in a refrigerated environment.

1042kg/metre cube

Yes, and this is a good way to save leftover cooked ham. You will need to place it in a freezer-safe container or bag and write the date you placed the ham in the freezer on the container. If you haven't eaten the ham in six months, throw it out.

A full rack of ribs usually weighs somewhere between 3 and 5 pounds. The average number of ribs on a full rack is about 13.