As a 35 year old that first sentence hurts.

We’re both getting old

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Fare you well, fare you well
I love you more than words can tell
Listen to the river sing sweet songs
To rock my soul

It's not really irrational. Some good some bad. I'm horrible with crockpots and instapots. Other people serve me stuff and I think it's fine. Nothing turns out for me. I can see myself getting an air fryer and saying frozen food what?

Never had it. Probably never will since I rarely eat pork now.

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

Well we know you've had problems plugging them in.

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

There are a lot of problems with modern pork that I could go on and on about but probably summed up with efficiency of gain does not equal quality.

Deep fry as needed. Left over deep fried turkey is inedible. I would rather eat charcoal. It only takes a little while to fry them so keep the oil hot all weekend if you need to. The turkey right out of the oil is awesome though.

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Mulli is Howard Stern in his prime compared to Haugh.

Go on and on.

I'm interested.

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I'm actually surprised that it took this long after watching a hog get killed, bled and butchered at a family event down south.

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

me too!

How? It's got all that peanut oil flavor in it.

Low and slow reheat with some moisture. It's quite good.

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They are simple enough for meals with multiple ingredients that take time to cook. I find everyting comes out soft and mushy but the taste is fine. We use our maybe twice a year now when my wife decides she wants pot roast and the holidays when we make the meatbalss, chilli sauce and jelly recipe.

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That shit pretty much turns to dust an hour after coming out of the oil. Reheating doesnt usually make meat more moist. I dont care how you heat it.

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Mulli is Howard Stern in his prime compared to Haugh.

In the late 70's and early 80's the war on fat in meat commenced. Pork positioned themselves as the other white meat and bred all of the fat out of pork over time. At the same time pork production moved from small, outdoor production to centralized commercial breeding using line breeding and hybrids that can basically only survive in confinement situations. Hook space at processing plants became dominated by cooperate owned farms and the independent producer is now virtually extinct. When they bred the fat out and pushed pork as a chicken replacement people had a hard time cooking it. Lean meat is hard to cook, especially of you cook it to well done. It dries out and gets tough. Enter the injection of saline to pork.Buy your pork from an independent producer and you will see three things if they do it right. Actual marbling in the meat. An actual rind of fat on the carcass vs almost no fat on commercial animals. Fat=flavor.A completely different texture of the meat. By being outside the meat will have a firmness that doesn't exist in Tyson and Smithfield pork. If you can get Berkshire or Chesterwhite you have a good start. A breed like Red Wattle will be heavy fat but damn good. Even better if they take the hog to over 300 pounds.

That's a different aversion reason and I'd never blame anyone for it.

It's not as good but it sounds like the original fried turkey is over-cooked/fried. It should be very juicy even as a leftover.

OK, I'll back off on very but somewhat. That's why it is so good. Oven turkey bakes it out to dry-ness right off the bat.

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I remember reading about this 25-30 years ago. Before Food Network got a foothold.

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

That is why I spatchcock every turkey I bake or smoke. You can actually cook if evenly.

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Mulli is Howard Stern in his prime compared to Haugh.

I want to give that a try.

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Interesting. My brother and I try to split a hog each year more like 200 lbs. It is much better because you can see the fat and marbling - makes a huge difference in the sausages.

We get sausage patties that we cook like burgers and are fantastic. I didn't know that history.

I was preoccupied telling my Father I never want to be a farmer.

I was a wonderful son.

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I've done chicken, never a turkey.

What size turkey are you using? Seems like way more variables with regard to size and thickness.

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One day I'll have to give a natural/organic turkey a try I guess

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

Don't you owe me a gumbo recipe?

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Can help you when you want one.

Man, I could totally go for a Cajun Thanksgiving.

My half-Irish/half-Filipino family has come around to this full-Irish guy's love of Cajun food. It's just hard to find and crazy-hard to cook.

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I haven't made it in 2 1/2 years. Got offered a substantial amount to make it for a couple restaurants though. I'll give you an ingredients list though. You'd be only the second person who's seen it though. And the first didn't try to copy it until she and her girlfriends were on their third bowls though.

And it's been a pain in the ass since Treasure Island closed. The andouille I needed had to be brought in from Thibodaux Louisiana.

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

Eh... most farmers I talk to are realists about farm life and the prospect of kids wanting to stay. They either do or they don't it seams and better to stay because you want to than stay because of obligation.

200 hanging or 200 live weight? I've talked about this a bit with my neighbor who is still an old fashioned farrow to finish outside hog producer. Good guy. He has told me they have started paying a premium for a little more fat so hopefully they will get better. I'll probably talk myself into feeding out a few next year against my better judgement.

RR -

I would sign an NDA.

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My Mom told me to go be a lawyer.

I think you're right now that I think about it. It was 300 lbs. we split to get 150 gross/per.

It wasn't a whole lot. Only cost about $200/per I think last time we did it and only fill up a bit of the freezer.

I thought it was a very cheap way to get great pork.

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Can you make at least a brick red roux?

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

I think so. Patience. I have it.

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