omg
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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)
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Replying to @misen__
Old Spot is special. Can’t get it in the colonies.
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It’s like a pig only better
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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.
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I guess? What does that mean? (They are an “old” breed, not optimized for factory farming, so probably yes)
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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
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ah, I haven’t come across that
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It's used for pork too, and can confirm, way more flavorful. Also pricey.
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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!
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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
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