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We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
Hmmmmm. 295.7 F25.0? Survival Techniques vs Schizoaffective d/o?
A straight ahead f20, as it turns out
Wow. I ruled that one out assuming that to venture into that over-the-top bizarre behavior there had to be a manic element to it. Our poop painters are almost always SAD.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
anyone else like to wrap a slice of ham around a pickle spear? just me?
I will eat lunch style meat wrapped in cheese. I don't eat ham but that is a viable options.
Wait what? Ham is an actual thing that is on a pig, not mushed-grinded-formed into cubes and sliced pieces parts. They're on a pig too but you can't carve a slice of luncheon meat or whatever from an actual part of a pig.
Most expensive ham is jamon iberico de bellota (acorn fed Iberico ham). It takes double the time from them to grow into ham production size than hormoned out or corn-fed US pigs.
For what it's worth:
Virginia Ham - razorback hogs fed on peanuts and peaches and if it's cured in Virginia
Virginia Styled Ham - similar to VA Ham but not cured in Virginia
Black Forest Ham - originated in Germany in 1959. This is a a dry-cured, smoked ham typically taking about 3 months to produce. Raw ham is seasoned with pepper, garlic, juniper berries, coriander and spices. The meat is salt cured for 2 weeks and then the salt is taken out for 2 more weeks to age. After that 4 week period, meat is cold smoked using juniper brush or sawdust and fir. The temperature has to stay below 77F for several weeks. NOTE: In the EU, ham can only be called "Black Forest" if it's produced by licensed butchers in that region of Germany. It also has to be wet-brined in jars, afterburned and aged.
Country Ham - uncooked and dry-cured with salt and spiced (often sugar and pepper) left to hang and age for several months (or more).
Smithfield Ham - These by law have to be cured and processed (cold smoked, covered in pepper and aged at least 6 months) in Smithfield, VA and come from peanut fed pigs.
City Ham - wet-cured (soaked or injected with brine).
Most expensive ham is jamon iberico de bellota (acorn fed Iberico ham). It takes double the time from them to grow into ham production size than hormoned out or corn-fed US pigs.
For what it's worth:
Virginia Ham - razorback hogs fed on peanuts and peaches and if it's cured in Virginia
Virginia Styled Ham - similar to VA Ham but not cured in Virginia
Black Forest Ham - originated in Germany in 1959. This is a a dry-cured, smoked ham typically taking about 3 months to produce. Raw ham is seasoned with pepper, garlic, juniper berries, coriander and spices. The meat is salt cured for 2 weeks and then the salt is taken out for 2 more weeks to age. After that 4 week period, meat is cold smoked using juniper brush or sawdust and fir. The temperature has to stay below 77F for several weeks. NOTE: In the EU, ham can only be called "Black Forest" if it's produced by licensed butchers in that region of Germany. It also has to be wet-brined in jars, afterburned and aged.
Country Ham - uncooked and dry-cured with salt and spiced (often sugar and pepper) left to hang and age for several months (or more).
Smithfield Ham - These by law have to be cured and processed (cold smoked, covered in pepper and aged at least 6 months) in Smithfield, VA and come from peanut fed pigs.
City Ham - wet-cured (soaked or injected with brine).
I was trying to get more but so many things are blocked at work for reasons unknown. Everything is "blogs or wiki" I guess.
I did run across that the reason Iberico is "illegal" in the USA is because none of Spain's slaughter houses that conform to USDA regulations. They can be shipped commercially though.
I will eat lunch style meat wrapped in cheese. I don't eat ham but that is a viable options.
Wait what? Ham is an actual thing that is on a pig, not mushed-grinded-formed into cubes and sliced pieces parts. They're on a pig too but you can't carve a slice of luncheon meat or whatever from an actual part of a pig.
I meant like deli meat silly, I never said luncheon meat. That shit is gross, more gross than ham, which I don't eat. I eat all sorts of pork, just not ham.
What made you think of this thread from April today
It showed up as most recent thread when I clicked Which(This/That whichever is 3rd from the top of sub-directories. I don’t recall if I ever saw it. But it was sufficiently entertaining. I didn’t even notice the date until later.
