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 ...
So, they’re putting lipstick on a pig. Literally.
Oh, I do remember. Growing up in the 70's basically you could not go wrong whatever the cut of meat. My Mom turned out an endless great dinners of pork roasts, beef roasts, daisy hams, chops, flank steaks, and meatloaf. Nowadays, it is just not the same, and I blame most of it on the ongoing public worry over 'fat'.
The one exception I have found is a well marbleized pork butt roast (I wonder what its new name will be?) can make a pretty nice roast; and it's cheap.
Just order pork roll on line through the website porkrollexpress.com. I do with no problems.
That’s Taylor Pork Roll, often called Taylor ham. It’s made in NJ, I believe. You could get it on the Seasides Heights Boardwalk when the boardwalk was still there. A few delis in NYC used to have it but they don’t seem to any more. Wonderful stuff if it’s cooked right.
That looks good even without the ham. I love a fried egg sandich with mayo! YUM!
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