Pull the good pork!

I don't think that would work! I'm sure Alton Brown could explain it better than I can, but I think the kind of pork that would make a perfect pork roast or chop doesn't have the fat and connective tissue that breaks down over long, slow cooking to make the melt-in-your-mouth goodness of shredded pork.

I'm not real top-of-the-mouth sensitive, but I've certainly had some razor-sharp toasted-baguette sandwiches. I mean, what's the point of that?

My brain went rellenos-Mexican food and now I want enchiladas.

I guess if I actually liked chicken-fried anything I wouldn't consider it a poor substitute for pawning your TV. But pulled pork? Whatever pork you have to get to make it is the right pork. Good pork. Cheap or expensive. It's a destination in and of itself.

t /meatwhore

Hmm. I could have chicken-fried chicken for dinner tonight.

I like chicken-fried chicken, but I've just never seen the appeal to doing it to anything else. That may be because my familiarity with chicken-fried steak comes exclusively from Denny's.

Woohoo! I just got the okay to a) set up a book exchange bookcase in the staff lounge, and b) go shopping at Target to spend the firm's money on the book case.

eta: Going back a little, I would consider learning how to shoot/getting a gun, except for the fact that I am utterly convinced that I would end up hurting myself long before I got good enough to actually hit a target.

Any time I pound a piece of meat to tenderize it, bread it , and fry it, I think of it as "just like abalone".

Mmm, abalone.

Abalone rellenos = delicious.

Ooh, that sounds cool, Perkins.

I have no dinner on Wednesdays, except maybe ice cream. Does anyone have recommendations for a good scoop? My standard spring-loaded one isn't that good. I'm trying to develop the patience to let the ice cream sit before serving, but my attention span isn't so good.

Hmmph. I better get to that e-mail I've been avoiding.

Hey, Perkins! -t said "abalone"!