Boycott offensive comic strip and newspapers that carry it

On Thu, 29 Apr 2004 22:14:58 -0700, The Real Bev
wrote:

The Real Bev wrote:

Dave Hitt wrote:

On Mon, 19 Apr 2004 16:52:28 -0700, The Real Bev
wrote:

Did you get a chance to try our deep fried lardballs? Mmmmmmm good,
especially when dipped in corn syrup.

That's the dessert version. As a main dish, you dip them in melted
bacon grease or sesame oil. I thought everybody knew that.

BTW, there actually IS such a dish, but it's Chinese, not American.

No kidding? Do you happen to know what it's really called?

I have tapped my source and will report back. I was just joking about
the bacon grease/sesame oil, but it might actually be true.

OK, after much discussion I have tracked down the dish. May tsay ko
ro. Pronounced May t(s)eye ko ro (both rhyme with 'row'). It is a
section of pork fat with skin on the top, an inch of fat, some lean,
some more fat (depending on the individual hunk) and some preserved
vegetables. Fry it for a while and pour off some of the excess fat
(like bacon) and then cook it in the usual Chinese stuff (soy sauce,
ginger, sugar, whatever) with the vegetable, slice and serve.

I think I'll pass.

And they say Atkins is expensive, pork butts are often on sale for
under a buck a pound. Just what you need for a planned fat fast! Now
if I can just find my meat scissors.

wrote:

wrote:

The Real Bev wrote:

Dave Hitt wrote:

wrote:

Did you get a chance to try our deep fried lardballs? Mmmmmmm good,
especially when dipped in corn syrup.

That's the dessert version. As a main dish, you dip them in melted
bacon grease or sesame oil. I thought everybody knew that.

BTW, there actually IS such a dish, but it's Chinese, not American.

No kidding? Do you happen to know what it's really called?

I have tapped my source and will report back. I was just joking about
the bacon grease/sesame oil, but it might actually be true.

OK, after much discussion I have tracked down the dish. May tsay ko
ro. Pronounced May t(s)eye ko ro (both rhyme with 'row'). It is a
section of pork fat with skin on the top, an inch of fat, some lean,
some more fat (depending on the individual hunk) and some preserved
vegetables. Fry it for a while and pour off some of the excess fat
(like bacon) and then cook it in the usual Chinese stuff (soy sauce,
ginger, sugar, whatever) with the vegetable, slice and serve.

I think I'll pass.

And they say Atkins is expensive, pork butts are often on sale for
under a buck a pound.

I don't think they're fat enough, and the skin is an important part.

Just what you need for a planned fat fast! Now
if I can just find my meat scissors.

Then I guess you're ready for meat floss. A friend gave me some. It's
inoffensive, sort of like dry powdery bouillon, but not as salty, with a
nut-like aftertaste. Friend says to mix it into rice, or sprinkle it on
gruel-type breakfast cereals, or possibly even spread it on bread like
peanut butter, except you'd need something to stick it down.

http://www.curezone.com/forums/m.asp?f=14&i=465

--
Cheers,
Bev
*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*= *=*
It is just a bicycle. It is not dedication and bugs
in your teeth and dust and rain and mud. It is not
madness and harmony and glory and rhythm. It is not
muscle and flesh and sweat and lycra and wind.
It is just a bicycle. -- Bianchi
*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*= *=*

The Real Bev wrote in message ...
The Real Bev wrote:

Dave Hitt wrote:

On Mon, 19 Apr 2004 16:52:28 -0700, The Real Bev
wrote:

Did you get a chance to try our deep fried lardballs? Mmmmmmm good,
especially when dipped in corn syrup.

That's the dessert version. As a main dish, you dip them in melted
bacon grease or sesame oil. I thought everybody knew that.

BTW, there actually IS such a dish, but it's Chinese, not American.

No kidding? Do you happen to know what it's really called?

I have tapped my source and will report back. I was just joking about
the bacon grease/sesame oil, but it might actually be true.

OK, after much discussion I have tracked down the dish. May tsay ko
ro. Pronounced May t(s)eye ko ro (both rhyme with 'row'). It is a
section of pork fat with skin on the top, an inch of fat, some lean,
some more fat (depending on the individual hunk) and some preserved
vegetables. Fry it for a while and pour off some of the excess fat
(like bacon) and then cook it in the usual Chinese stuff (soy sauce,
ginger, sugar, whatever) with the vegetable, slice and serve.

I think I'll pass.

You got me salivating. May-Tsai-Ko-Row is indeed good. To trim the
fat and skin off of it would be asinine. But it is not deep fried
lard balls. Speaking of which, hmm..., my keyboard is wet with
saliva. You may think the poster was joking. He was not. My Mom
used to make deep fried lard balls. This is a delicacy not for
everyday consumption. It is for a feast. I don't know why. Growing
up poor in Taiwan in the 60's (most everyone is poor in Taiwan those
days), I only get to taste it onec or twice a year. Pork fat is deep
fried and drained off excess fat. The perfect size is that of popcorn
chicken you get in KFC. But it is not dipped in corn syrup. What
make them taste good is the sauce, made of soy sauce, a little sugar
and minced raw garlic. I wonder why I can't get it anywhere else.

Speaking of Chinese food, I can go on forever......

Has anyone tasted pig intestines with powdery stuff in it? The
powdery stuff is the undigested food purposely left during
preparation. If it is cleaned too well, you don't make the dish.
Powdery intestine (Fen-chang) is its name. Heavenly... Should I
continue or is this too much for you to stomach.

Yaofeng wrote:

The Real Bev wrote in message ...
The Real Bev wrote:

Dave Hitt wrote:

On Mon, 19 Apr 2004 16:52:28 -0700, The Real Bev
wrote:

Did you get a chance to try our deep fried lardballs? Mmmmmmm good,
especially when dipped in corn syrup.

That's the dessert version. As a main dish, you dip them in melted
bacon grease or sesame oil. I thought everybody knew that.

BTW, there actually IS such a dish, but it's Chinese, not American.

No kidding? Do you happen to know what it's really called?

I have tapped my source and will report back. I was just joking about
the bacon grease/sesame oil, but it might actually be true.

OK, after much discussion I have tracked down the dish. May tsay ko
ro. Pronounced May t(s)eye ko ro (both rhyme with 'row'). It is a
section of pork fat with skin on the top, an inch of fat, some lean,
some more fat (depending on the individual hunk) and some preserved
vegetables. Fry it for a while and pour off some of the excess fat
(like bacon) and then cook it in the usual Chinese stuff (soy sauce,
ginger, sugar, whatever) with the vegetable, slice and serve.

I think I'll pass.

You got me salivating. May-Tsai-Ko-Row is indeed good. To trim the
fat and skin off of it would be asinine.

The friend (from Shanghai) who told me about it says he trims the fat
off. He doesn't like greasy food. His wife is Taiwanese and will eat
absolutely anything and loves hot food. The Thai restaurant serves food
with a hotness value of 1 to 10, and Sherry decided to try 10. The
waiter persuaded her to try 6. She said that was a very good decision.

But it is not deep fried
lard balls. Speaking of which, hmm..., my keyboard is wet with
saliva. You may think the poster was joking. He was not. My Mom
used to make deep fried lard balls. This is a delicacy not for
everyday consumption. It is for a feast. I don't know why. Growing
up poor in Taiwan in the 60's (most everyone is poor in Taiwan those
days), I only get to taste it onec or twice a year. Pork fat is deep
fried and drained off excess fat. The perfect size is that of popcorn
chicken you get in KFC. But it is not dipped in corn syrup. What
make them taste good is the sauce, made of soy sauce, a little sugar
and minced raw garlic. I wonder why I can't get it anywhere else.

Is it crispy? We have fried pork rinds which are very good if you can
get over the idea of eating fried fat.

Speaking of Chinese food, I can go on forever......

Has anyone tasted pig intestines with powdery stuff in it? The
powdery stuff is the undigested food purposely left during
preparation. If it is cleaned too well, you don't make the dish.
Powdery intestine (Fen-chang) is its name. Heavenly... Should I
continue or is this too much for you to stomach.

I have eaten fish-maw soup and baby octopi and squid and other nameless
things that I am glad I've forgotten. I will not eat fen-chang,
though! We're going to Chinatown in Los Angeles tomorrow. Do you by
any chance know of a good restaurant there? Last time we chose randomly
and weren't all that happy.

And are pork bungs what I think they are? The 99 Market has an
interesting and mystifying selection of animal products.

--
Cheers,
Bev
***********************************************
"A complete lack of evidence is the surest sign
that the conspiracy is working." -- Tanuki

But it is not deep fried
lard balls. Speaking of which, hmm..., my keyboard is wet with
saliva. You may think the poster was joking. He was not. My Mom
used to make deep fried lard balls. This is a delicacy not for
everyday consumption. It is for a feast. I don't know why. Growing
up poor in Taiwan in the 60's (most everyone is poor in Taiwan those
days), I only get to taste it onec or twice a year. Pork fat is deep
fried and drained off excess fat. The perfect size is that of popcorn
chicken you get in KFC. But it is not dipped in corn syrup. What
make them taste good is the sauce, made of soy sauce, a little sugar
and minced raw garlic. I wonder why I can't get it anywhere else.

Is it crispy? We have fried pork rinds which are very good if you can
get over the idea of eating fried fat.


Fried lard ball is crispy. And it is best served hot. You know part
of the reason it taste good, like all food, is fat. Pork rind is okay
with beer. But no comparison to lard balls.

Speaking of Chinese food, I can go on forever......

Has anyone tasted pig intestines with powdery stuff in it? The
powdery stuff is the undigested food purposely left during
preparation. If it is cleaned too well, you don't make the dish.
Powdery intestine (Fen-chang) is its name. Heavenly... Should I
continue or is this too much for you to stomach.

I have eaten fish-maw soup and baby octopi and squid and other nameless
things that I am glad I've forgotten. I will not eat fen-chang,
though! We're going to Chinatown in Los Angeles tomorrow. Do you by
any chance know of a good restaurant there? Last time we chose randomly
and weren't all that happy.

And are pork bungs what I think they are? The 99 Market has an
interesting and mystifying selection of animal products.



Too bad I live in on the east coast and know little about Chonatown in
LA. First you need to go to one which serves REAL Chinese food, not
those which just have take-outs. An indication, but not always, is
the restuarant has two sets of menus, one for unsuspecing Yankees and
another written in Chinese for those who understand it. You have to
be adventurous. Look over the shoulders of other patrons. If you
like what they eat but don't know how to order. tell the waiter
you'll have what they had.

I have not yet found pork intestines in the US and I doubt if I'll
ever do. It is a very simple dish sort of like home made. I think
the other problem is you don't find it in every pig slaughtered. Even
if you do, only a small part of the intestines have that powdery stuff
in it. And if not prepared or chosen carefully, some of it maybe
bitter (cut too close to the gall bladder?) You certainly will not
find in the supermarket.

HEHEHE Fried lard huh? Newfoundland has the answer on this one.
This is part of a traditional dish from before the days of steam power.

Cube (1/2 inch) salted fatback (that would be salt cured pork fat with the
skin attached)
Render at medium heat in a skillet (cook a little below the smoke point)
until the cubes turn gold/carmel brown.
Drain the fat off and enjoy.

The result is something like really thick bacon - sans the meat.

The skin goes crunchy, like that pork rind that didn't puff up properly.
The fat is dense but yields to almost a powder. It might make a
interesting substitute for croutons

Before anybody tries this - I am not responsible for your reaction to it.
Some people can't figure out the appeal.


The rest of the recipe involves rehydrated salt dried cod and either
boiled potato or boiled hard tack (a kind of unleven dried bread that can
also be used to drive nails into concrete)

And for the eagle scouts out there, no, potato and tack are NOT low carb
and should not be included.

"Rules of the game:Variables won't, constants aren't"



On Thu, 29 Apr 2004 22:14:58 -0700, The Real Bev
wrote:

The Real Bev wrote:

Dave Hitt wrote:

On Mon, 19 Apr 2004 16:52:28 -0700, The Real Bev
wrote:

Did you get a chance to try our deep fried lardballs? Mmmmmmm
good,
especially when dipped in corn syrup.

That's the dessert version. As a main dish, you dip them in melted
bacon grease or sesame oil. I thought everybody knew that.

BTW, there actually IS such a dish, but it's Chinese, not American.

No kidding? Do you happen to know what it's really called?

I have tapped my source and will report back. I was just joking about
the bacon grease/sesame oil, but it might actually be true.

OK, after much discussion I have tracked down the dish. May tsay ko
ro. Pronounced May t(s)eye ko ro (both rhyme with 'row'). It is a
section of pork fat with skin on the top, an inch of fat, some lean,
some more fat (depending on the individual hunk) and some preserved
vegetables. Fry it for a while and pour off some of the excess fat
(like bacon) and then cook it in the usual Chinese stuff (soy sauce,
ginger, sugar, whatever) with the vegetable, slice and serve.

I think I'll pass.




--
Using M2, Opera's revolutionary e-mail client: http://www.opera.com/m2/

In article ,
(Yaofeng) wrote:

The Real Bev wrote in message
...
The Real Bev wrote:

Dave Hitt wrote:

On Mon, 19 Apr 2004 16:52:28 -0700, The Real Bev
wrote:

Did you get a chance to try our deep fried lardballs? Mmmmmmm good,
especially when dipped in corn syrup.

That's the dessert version. As a main dish, you dip them in melted
bacon grease or sesame oil. I thought everybody knew that.

BTW, there actually IS such a dish, but it's Chinese, not American.

No kidding? Do you happen to know what it's really called?

I have tapped my source and will report back. I was just joking about
the bacon grease/sesame oil, but it might actually be true.

OK, after much discussion I have tracked down the dish. May tsay ko
ro. Pronounced May t(s)eye ko ro (both rhyme with 'row'). It is a
section of pork fat with skin on the top, an inch of fat, some lean,
some more fat (depending on the individual hunk) and some preserved
vegetables. Fry it for a while and pour off some of the excess fat
(like bacon) and then cook it in the usual Chinese stuff (soy sauce,
ginger, sugar, whatever) with the vegetable, slice and serve.

I think I'll pass.

You got me salivating. May-Tsai-Ko-Row is indeed good. To trim the
fat and skin off of it would be asinine. But it is not deep fried
lard balls. Speaking of which, hmm..., my keyboard is wet with
saliva. You may think the poster was joking. He was not. My Mom
used to make deep fried lard balls. This is a delicacy not for
everyday consumption. It is for a feast. I don't know why. Growing
up poor in Taiwan in the 60's (most everyone is poor in Taiwan those
days), I only get to taste it onec or twice a year. Pork fat is deep
fried and drained off excess fat. The perfect size is that of popcorn
chicken you get in KFC. But it is not dipped in corn syrup. What
make them taste good is the sauce, made of soy sauce, a little sugar
and minced raw garlic. I wonder why I can't get it anywhere else.

Speaking of Chinese food, I can go on forever......

Has anyone tasted pig intestines with powdery stuff in it? The
powdery stuff is the undigested food purposely left during
preparation. If it is cleaned too well, you don't make the dish.
Powdery intestine (Fen-chang) is its name. Heavenly... Should I
continue or is this too much for you to stomach.

My parents would make fried dough. With real maple syrup. Delicious.