philosophercat: (leoniedelt- PD banana)
[personal profile] philosophercat
I am so very tired of surprise!pork. (As an aside, I was reading an article about Roman food last night which had the following: "Pork, which is from pigs, was popular."). I have learned to be very very careful when shopping for meat, especially anything that's not immediately identifiable (this has a wing: not pig).

I don't eat pork, btw. Just so you know.

So, mom tried to get some sausages for me that were turkey or beef only. "All Beef" means NOTHING. They LIE. More often than not, the ingredients list says beef and pork. How this is "all beef" I don't know. This is a cow. This is a pig. This cow MAY contain pig? No.

So, I read the ingredients carefully. We had sausages for lunch. My stomach immediately went BLARGLE! And made me miserable. And guess what? Those sausages were basically "bird stuffed in pig" even though the ingredients listed no where said pigs were involved.

So, not to put too fine a point on it, but my tummy dealt with it.

I hate you, surprise!pork. Also just ew! >_< *flails* It's been a bad food day for me so far. I had a too-heavy breakfast. Roman breakfast doesn't sound bad at all. I love me some cream of wheat with cinnamon and sugar, that's not terribly different from puls. I'm running low on it, though. Need more farina.

-Sophie

Date: 2010-07-08 08:27 pm (UTC)
From: [identity profile] firynze.livejournal.com
"Pork, which is from pigs, was popular."

That's just hilarious.

I keep trying to eat and like pork, but it disagrees with my tummy on most occasions. A small amount of bacon is good, and a few bites of rib, but I'd much rather have beef or turkey...

Date: 2010-07-08 08:58 pm (UTC)
From: [identity profile] philosophercat.livejournal.com
The rest of the article was so sensible, too!

Pork has always disagreed with me, whenever I've eaten it unawares. Perhaps it's the grease. I've never been sure why that is. I'm not a big meat eater, and I've come to eat less and less meat over time. It rarely appeals to me nowadays. The only meat that really does is from the market, but mom's been doing the shopping lately, which means it's all stuff from the grocery store (which doesn't taste right at all. Not nasty, but just not the same as from the butchers).

Date: 2010-07-08 09:00 pm (UTC)
From: [identity profile] firynze.livejournal.com
I have no idea what it is for me. My mother claims I loved pork chops when I was little, but I have little recollection of ever liking the taste/texture of pork that wasn't either bacon or sausage. Even then, I'd usually rather have the turkey version.

Date: 2010-07-08 09:12 pm (UTC)
From: [identity profile] philosophercat.livejournal.com
I think, on the whole, that I'd just much rather make meals from scratch. And I do tend to like foods that are easy to identify. It might be one of the reasons I prefer traditional mediterranean cusines. For the most part, there are not that many ingredients to begin with. Just different ways to combine them. The worst I have to worry about are some sour onions in my salad (which I don't care for but are easily picked out). ;)

Date: 2010-07-08 09:17 pm (UTC)
From: [identity profile] philosophercat.livejournal.com
I am reminded, I have a question which you may be able to answer. I was wondering if there was a relationship between how "hot" or "mild" a type of onion is and how sweet they are when carmelized. I'm considering growing some for use in my lentil dishes. I have a feeling that the more pungeant ones will be sweeter fried but for all I know there may be no relationship at all.

Date: 2010-07-09 01:12 am (UTC)
From: [identity profile] firynze.livejournal.com
Hmmm. Typically, when you caramelize an onion, you're not going to have too much of a difference between a "hot" or a "mild" - yes, a mild onion will be a bit sweeter when caramelized, but not enough to really notice. They all have enough sugars to fit the bill.

The pungency is more related to the amount of sulfur in the ground where they're growing than to any trait of the onion itself. They all have lots of sugar - the difference is whether the sulfur content ends up being enough to overwhelm that for a bite.

Date: 2010-07-09 01:36 am (UTC)
From: [identity profile] philosophercat.livejournal.com
That makes perfect sense, really. I thought the bitterness came from the same secretions that make your eyes water. ;) I'm glad to know the science behind it a little better.

Speaking of onions, I've missed my chance to get leek seed from the store down the way this year and I'm not keen on spending $6 shipping for a packet of seeds. I think it'll be more of a garlic and onion winter garden experiment this year (I love leeks...).

Date: 2010-07-09 01:19 pm (UTC)
From: [identity profile] firynze.livejournal.com
That's precisely what the bitterness comes from. It's sulphur - when the sulphur gas escapes when you cut the onion, it mixes with the tears in your eyes to form sulfuric acid.

The more you know!

ooooh, leeks! :-D

Date: 2010-07-09 02:29 pm (UTC)
From: [identity profile] philosophercat.livejournal.com
Well! Although knowing it's sulphuric acid won't make it feel any less stingy :P

I love leeks. Ever since I went out on a limb, bought some, and made up a batch of French Potato Leek soup the year I got back from Halifax. Delicious it was. I really don't like onions unless they are carmelised but leeks are always lovely. I also made them into a pie using a Franche-Comte recipe. We didn't have any Comte cheese (I think it's restricted) so I used some gruyere which I have heard is similar. Or did I use Emmental? I think I did- they didn't have the gruyere either. It's funny because there's a little cheese shop at the market. Whenever I go in there and the owner is in, he treats me like a gourmet because I never come in asking for chedder or Moz ;)

Date: 2010-07-09 02:33 pm (UTC)
From: [identity profile] firynze.livejournal.com
Ooooh, leek pies are SO tasty. I also really like caramelizing them and putting them on top of pasta with gorgonzola.

Date: 2010-07-09 04:14 pm (UTC)
From: [identity profile] philosophercat.livejournal.com
Mmm... I... might have to get some from the market this week now.

I'll probably stick to growing garlic this winter. I don't think I can start onions this late. The catalog I have for all sorts of nifty herb seeds and such sells several types of garlic but you can only by them at several hundred bulbs at a time! They usually have a scale from packet of seeds up to several kilos for farmers, but not with the garlic. I'm sure the kind from the market is fine.

Date: 2010-07-09 05:27 pm (UTC)
From: [identity profile] firynze.livejournal.com
People grow a LOT of garlic when they grow garlic. I've noticed this for some reason.

Although I have to say ,garlic scapes are AMAZING.

Date: 2010-07-09 05:51 pm (UTC)
From: [identity profile] philosophercat.livejournal.com
garlic scapes?

I don't understand having tons of garlic... I love cooking with it but I've never been able to use up all the bulbs that are sold together. I get maybe one or two bulbs if I'm doing a lot of cooking. I think three would be about my limit. I know my dad planted one waaaay back possibly before I was born. It was just left in the yard to happily go to seed. :P

Date: 2010-07-09 05:53 pm (UTC)
From: [identity profile] firynze.livejournal.com
The green shoots that garlic produces when it's growing. You cut them off to divert the plant's resources to the bulb (scapes end up flowering if you leave them) and then you chop them up and use them like green onions in dishes. DELICIOUS.

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