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Meaningness's profile
David Chapman
David Chapman
David Chapman
@Meaningness

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David Chapman

@Meaningness

Better ways of thinking, feeling, and acting—around problems of meaning and meaninglessness; self and society; ethics, purpose, and value.

meaningness.com/about-my-sites
Joined September 2010

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    1. Mi'sen‏ @misen__ 10 Aug 2019
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      Replying to @Meaningness

      Omg is right! It was unreasonably good (My brother tells me that food photos are ‘so 2010’, but I refuse to accept there isn’t a social advantage to proof of crackling)

      1 reply 0 retweets 2 likes
    2. David Chapman‏ @Meaningness 10 Aug 2019
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      Replying to @misen__

      Old Spot is special. Can’t get it in the colonies.

      4 replies 0 retweets 0 likes
    3. Chris Wage‏ @cwage 22 Aug 2019
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      Replying to @Meaningness @misen__

      what is old spot exactly?

      1 reply 0 retweets 0 likes
    4. David Chapman‏ @Meaningness 22 Aug 2019
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      Replying to @cwage @misen__

      It’s like a pig only better

      1 reply 0 retweets 0 likes
    5. David Chapman‏ @Meaningness 22 Aug 2019
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      Replying to @Meaningness @cwage @misen__

      At a guess they taste better not due to genetics but because they are typically left to forage for themselves instead of being fed soy oil and HFCS. So they eat thistles, acorns, amanitas, field mice, miniature poodles, and occasionally small children.

      1 reply 0 retweets 3 likes
    6. Chris Wage‏ @cwage 22 Aug 2019
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      Replying to @Meaningness @misen__

      ah nice. "heritage pig" basically

      1 reply 0 retweets 0 likes
    7. David Chapman‏ @Meaningness 22 Aug 2019
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      Replying to @cwage @misen__

      I guess? What does that mean? (They are an “old” breed, not optimized for factory farming, so probably yes)

      1 reply 0 retweets 0 likes
    8. Chris Wage‏ @cwage 22 Aug 2019
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      Replying to @Meaningness @misen__

      yeah that's a term used for poultry anyway -- "heritage bird". supposedly way more flavorful and more realistically proportioned

      2 replies 0 retweets 0 likes
    9. David Chapman‏ @Meaningness 22 Aug 2019
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      Replying to @cwage @misen__

      ah, I haven’t come across that

      2 replies 0 retweets 0 likes
    10. very offline potat‏ @metapotat 22 Aug 2019
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      Replying to @Meaningness @cwage @misen__

      It's used for pork too, and can confirm, way more flavorful. Also pricey.

      1 reply 0 retweets 1 like
      David Chapman‏ @Meaningness 22 Aug 2019
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      Replying to @metapotat @cwage @misen__

      Do any of you have recommendations on how to learn to cook pork belly? I’ve done a little bit of googling and it seems quite tricky. Thanks for any help!

      11:21 PM - 22 Aug 2019
      2 replies 0 retweets 0 likes
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        2. Mi'sen‏ @misen__ 23 Aug 2019
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          Replying to @Meaningness @metapotat @cwage

          Chris’ guidelines sound good.Belly is very forgiving. One of my go-to methods is v.simple: • If I plan ahead enough, I’ll brine for 24hrs • For a 1kg belly, cook at 150°C for 2.5-3 hours, on a wire rack in a roasting tray • rest uncovered 30-40mins

          2 replies 0 retweets 2 likes
        3. David Chapman‏ @Meaningness 23 Aug 2019
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          Replying to @misen__ @metapotat @cwage

          Thank you both for the advice!

          0 replies 0 retweets 1 like
        4. End of conversation
        1. New conversation
        2. Chris Wage‏ @cwage 22 Aug 2019
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          Replying to @Meaningness @metapotat @misen__

          in my experience it's actually quite easy (not to sound dismissive, i just think it's overcomplicated)

          1 reply 0 retweets 0 likes
        3. Chris Wage‏ @cwage 22 Aug 2019
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          Replying to @cwage @Meaningness and

          what I do is: preheat oven to 450F, salt pork belly while that's happening, put in a cast iron skillet (i put a little water in the bottom to avoid burning at first)

          1 reply 0 retweets 1 like
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