Posted on 04/05/2013 1:47:49 AM PDT by Daffynition
Pork's don't have snazzy names. At least, not until now.
Coming soon to a grocery store near you are the New York chop, the porterhouse chop and the sirloin chop. Yes, pork is borrowing some of the nomenclature of beef cuts. Why?
"Names have the power to transform the 'everyday' into the 'extraordinary,' " according to a pork industry aimed at retailers. "Beatles band member Ringo Starr didn't always have that hip 'rock star' moniker; his real name [Richard Starkey] was rather run-of-the-mill," the site says.
So there's nothing run-of-the-mill about the pork chop's new name: porterhouse chop. It's evocative of a fancy steakhouse. And pork producers and retailers hope the changes will help drive up sales.
(Excerpt) Read more at npr.org ...
Undoubtedly, the bureaucrats will make them trash the labels.
Thank you, Vision! The utter tastelessness of pork is probably why people don’t want it! No marbling, no flavor: just a sickeningly pale piece of flesh wrapped in Saran Wrap! I haven’t bought pork in years. Probably an Islamic plot, lol.
Has anyone seen Baraq Hussein 0bama eat a poke chop, bacon or a good ole pork barbeque sandwich? He’s a muzzie through and through!
First they destroyed the pork by breeding out all the fat. Now they’re trying to confuse people into thinking it’s steak.
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LOL. Who is going to be confused that it is a beef steak?
If the consumer cannot tell the difference by look, they have considerably greater issues than just this.
Has anyone you’ve ever known purchased a pork tenderloin thinking it was a beef tenderloin?
Biggest issue with pork chops (of any variety) - folks seeminly refuse to cook them correctly (read: stop overcooking them).
Chinese gooseberries failed to excite produce buyers when they were introduced in the US during the 1960's, But sales took off when they were renamed kiwi fruit.
Sorry. A name change does not fix the problem that the pork industry has breed and altered pork to the point of such extreme leanness that when cooked, your average “pork chop” , “porterhouse chop”, “ribeye chop”, or whatever they want to call it, is about as dry and rubbery as a hockey puck.
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Of course, cooking it for less time would fix that as well. Why do we still feel the need to cook pork chops until they are gray?
I have never eaten a Philly cheese steak, is that what it is? That looks like a ham and egg sandwich.
Another easy remedy is brining..30 minutes makes a difference..two hours is awesome..
Maybe you don’t remember how they used to be. I know they were still good in the sixties, because I used to barbecue them at a house I rented then. Didn’t matter how well-done you wanted them, they were still juicy and delicious. When I was a kid, they were part of the selection we called “gravy meat”—slow-cooked in tomato sauce to go with pasta. It was impossible to overcook them, it seemed, with or without liquid.
You are correct..but Americans concerned about health wanted lean protein..pork consumption took off when they came up with the slogan, “The OTHER white meat...”
I remember that slogan. Then there was “Tonight someone’s going to FRY this pork chop . . . “ as if baking it instead of frying it were the answer. Sorry, you already ruined the animal. Try larding it, the way the French do, maybe, to go back to whence it came.
Grill it for a while then paint with your favorite barbeque sauce. Finish grilling. Pork and chicken loved to be grilled with sauce.
The round meat on that sandwich is Pork Roll. Probably Taylor or Trenton. Check out porkrollexpress.com.
Another easy remedy is brining..30 minutes makes a difference..two hours is awesome..
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Yup. Amazing what that will do to keep them moist and tender.
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