Tastier pigs?

“Maybe they'll make ones that taste like chicken!








Kosher!
last edited: 1/20/06 2:43:34 PM”

“...."Pork is the major red meat consumed worldwide," U.S. Agriculture Secretary Mike Johanns said in a news release announcing the grant.......

I thought Pork was 'the other white meat'? ;-)”

“Red meat refers to meat that appears red before cooking. Beef, veal, lamb, mutton, venison, pork, goat, rabbit, buffalo meat (that is, meat from bison) and beefalo are all red meats. In fact, all meats derived from mammals are red meats. The United States Department of Agriculture considers all meats derived from livestock to be red meats.

The color of red meat results from its myoglobin content. Myoglobin is a protein that is responsible for carrying oxygen to the muscles of an animal.

Significantly, red meat does not refer to either the degree of doneness, or the coloration, of a meat after cooking. A steak or hamburger therefore remains a red meat whether it is served rare and bloody, or cooked until it is brown or gray, or even burnt to a crisp. And pork, which turns pale or white when cooked, is nevertheless a red meat (despite marketing slogans to the contrary).

In contrast, animal proteins derived from birds (chicken, turkey, duck, pheasant, etc.), fish, reptiles (alligator meat), amphibians (frogs' legs), crustaceans (lobster, shrimp, crab) or bivalves (oysters, clams, mussels) are not red meats, not even those that are red, or reddish-colored, such as salmon, red snapper, or cooked lobsters and shrimp.

http://en.wikipedia.org/wiki/Red_meat

Although, I would imagine Ostrich is definitly red due to myoglobin content.”

“Thank you Cliff Claven!”

“LOL
That's what I was thinking, violin.”

“Better doesn't always mean better.

Please allow me to spew something from my fingertips. Better for most, when speaking about pigs, may mean "better tasting".
Better for the farmer may mean "gets fatter quicker, therefore to the market faster".
Better for the farmer is probably not better for the consumer in this reguar.
Certainly an inteligent pig would make an arguement against shorter life.
The consumer would probably be getting a less expensive cut of pork. Shouldn't we all just be salavating over less expensive pork! And further, young meat may contain less impurities than old meat. Less bagage, eh.
But then again, a slab of meat to grow faster may not be better for the consumer to consume anyways.

I argue with myself. Back to the Boudain. What is in this stuff anyways? Quick look at dictionary.com says:
bou·din also Bou·dain ( P ) Pronunciation Key (b-dn, -d)
n. pl. bou·dins, also Bou·dains (-dn, -dnz)

A highly seasoned link sausage of pork, pork liver, and rice that is a typical element of Louisiana Creole cuisine.

ooo-wee, das sum gut suf ite dayr!”

“Hmmmm.......moonglo isn't gonna like this.”

“Mmm, I haven't had good boudin in years.”

“Thus, Pork is not better for you than the "other" red meats, dammit. Far more usefull than a Claven fact!

Now, who wants to try my new invention, the rutabaga?”

“Mmmm, rutabega! Love em. Just as uncle Ted Kazinski, the family lives on them during hard times. I enjoy suplementing the flavor with parsnips.”

“and forget about the "apple in the bar-b-q pig mouth... fill that swines trap with a fine tubor: Rutabega!!!”

“And my favorite cake? Rutabega!
(from http://www.cooks.com/rec/doc/0,176,159163-251206,00.html

RUTABAGA CAKE

3 eggs, beaten
1/2 c. melted butter, butter or oil
3/4 c. buttermilk
2 tsp. vanilla
2 c. all-purpose flour
1 1/2 c. sugar
1 tsp. soda
2 tsp. cinnamon
1/2 tsp. salt
1 (13 1/4 oz.) can crushed pineapple, drained
1 c. shredded, raw rutabaga
1/2 c. chopped walnuts
1 c. flaked coconut

Combine eggs, melted butter, buttermilk and vanilla in a large bowl. Sift together flour, sugar, soda, cinnamon and salt; add to creamed mixture. Drain pineapple well. Fold pineapple, rutabaga, walnuts and coconut into batter. Turn into a greased and floured 9 cup bundt pan and bake in a preheated 350 degree oven for 40 to 50 minutes or until cake tests done.

When cool, top with vanilla glaze using pineapple juice for liquid.

Now, lets get back to the main course.”

“And I love I-Talian sausage just the way it tastes, dammit!

Mine comes from an organic farmer, though. so I won't have to worry about genetic manipulated piggies.”

“Who knows what part of a human is white meat?”

“uhhhhhh........the one part with no muscles?”

“ouch, my pan kre us.”