[Flick Lives]

"Names have the power to transform the 'everyday' into the 'extraordinary'"

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.

[ken5050]

Gotta disagree, my FRiend..though you are absolutely 100% correct about what has been done to pork..but that has nothing to do with the marketing effectiveness of a name change...

As an example, I give you "chilean sea bass" which is now one of the most popular fish sold in the US..so popular in recent years that the wild population is in danger of overfishing, and most is raised commercially.

[ken5050]

OOPSIE..my last paragraph didn't make it..

Until 20 years ago, chilean sea bass was know as Patagonian toothfish, and fisherman couldn't even give it away...they would shovel it over the side off the fishing boats...now..with the name change, it's $9-10/lb at your local fish store..

[dmz]

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?