Poll
Question: Eat it or toss it?
Hell yeah... tastes like an old girl friend/ boy friend I once had - 18 (36.7%)
Hell no - 11 (22.4%)
Sometimes - 7 (14.3%)
Only after cutting off the fat - 4 (8.2%)
I eat the pork, toss the beans - 9 (18.4%)
Total Voters: 42

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Topic: Pork and beans... do you eat the pork?  (Read 5194 times)

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« on: February 12, 2007, 06:59:57 pm »

Ok, this poll is only for the more dignified of ST.N'ers. If you eat pork and beans directly from the can or directly from the pan over the kitchen sink, please do not respond.

Do you eat that little piece of pork?
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bizarro

« Reply #1 on: February 12, 2007, 07:00:52 pm »

Yep. *burp* *frrrrrt*
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« Reply #2 on: February 12, 2007, 07:03:09 pm »

If I see any actual pork on it: Yes
If it's just a white rectangle of fat: No

Or to borrow a pharse from a former presidential canidate:
 
I voted to eat the pork before I decided not to eat it.
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« Reply #3 on: February 12, 2007, 07:05:03 pm »


Or to borrow a pharse from a former presidential canidate:
 
I voted to eat the pork before I decided not to eat it.


That depends on the definition of the word "pork."
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jerome_oneil

« Reply #4 on: February 12, 2007, 07:07:34 pm »

Pork fat is freaking devine.

You do like bacon, don't you?   DON'T YOU?!!!
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bizarro

« Reply #5 on: February 12, 2007, 07:08:42 pm »

Mmmmmmmm...... bacon.......  Drool
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« Reply #6 on: February 12, 2007, 07:22:07 pm »




That depends on the definition of the word "pork."


I'm the Porker! Smile

.....wait that doesn't sound right, let me revisit my strategery Headscratch
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bizarro

« Reply #7 on: February 12, 2007, 07:24:32 pm »

Thank you very much. Now I have an image of a naked fat man in a vat of beans. Excuse me, I need to go sandpaper the insides of my eyelids. Bash
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« Reply #8 on: February 12, 2007, 07:26:48 pm »

I'll be here all week.......  Wink

tell your friends!
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« Reply #9 on: February 12, 2007, 07:29:34 pm »


I'll be here all week.......  Wink

tell your friends!


Try the veal pork?
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« Reply #10 on: February 12, 2007, 07:31:28 pm »


Thank you very much. Now I have an image of a naked fat man in a vat of beans. Excuse me, I need to go sandpaper the insides of my eyelids. Bash
 Lol Lol Lol Lol Lol


Hell yes is my answer.  But if I ever have a g/f that tasted like pork, she's probably a pig.  That somehow just doesnt sound right Headscratch
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« Reply #11 on: February 12, 2007, 07:32:14 pm »


Ok, this poll is only for the more dignified of ST.N'ers. If you eat pork and beans directly from the can or directly from the pan over the kitchen sink, please do not respond.


Since when was eating from the pan not dignified???   Razz
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« Reply #12 on: February 12, 2007, 08:09:19 pm »

         What passes for pork and beans in a can with that red sauce is lousy. I get my pork and beans homemade from Cotes Market in Lowell, Ma. Navy beans cooked fresh with pork fat and meaty bits. Tomato sauce and/or molasses need not apply, just little white beans and A THICK FATTY SAUCE.  A quart of beans and a loaf of bread for lunch will keep you going for the rest of the day.
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« Reply #13 on: February 12, 2007, 08:14:45 pm »

When I was a kid I had 3 gerbils named Pork, N, and Beans.  Beans got run over by the dishwasher when I was away at summer camp.  Crazy Lol

/Don't eat Pork!!
//He's a little gamey
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« Reply #14 on: February 12, 2007, 08:23:18 pm »


         What passes for pork and beans in a can with that red sauce is lousy. I get my pork and beans homemade from Cotes Market in Lowell, Ma. Navy beans cooked fresh with pork fat and meaty bits. Tomato sauce and/or molasses need not apply, just little white beans and A THICK FATTY SAUCE.  A quart of beans and a loaf of bread for lunch will keep you going for the rest of the day.


Man you got me drooling!Can you ship that UPS????I found this recipe and wanna try it this summer.


Boston Baked Beans

Baked beans had their start with the pilgrims, when cooking on the Sabbath was prohibited. The beans and Brown Bread were baked the night before, then heated to piping hot the next day.

Ingredients:
    16 ounces (2 cups) dry navy beans
    2 quarts cold water
    1/2 teaspoon salt
    1/2 cup molasses
    1/3 cup brown sugar
    1 teaspoon dry mustard
    4 ounces salt pork
    1 medium onion, chopped


Rinse beans; add to water in saucepan. Bring to boiling and simmer 2 minutes; remove from heat. Cover; let stand 1 hour. (Or add beans to cold water; soak overnight.) Add salt to beans and water; cover and simmer till beans are tender, about 1 hour. Drain, reserving liquid. Measure 2 cups liquid, adding water if needed; mix with molasses, brown sugar, and mustard. Cut salt pork in half; score one half. Grind or thinly slice remainder. In 2-quart bean pot or casserole (I prefer the bean pot), combine beans, onion and ground salt pork. Pour molasses mixture over. Top with scored pork. Cover; bake in 300 oven for 5 to 7 hours. Add more liquid if needed. Makes 8 servings.

Comments: I find this is a recipe to make while at home, as additional water will most likely need to be added - save your water from the boiling stage... And enjoy the smell of the baking beans, also any questions on either recipe, today, we have the luxury of e-mailing the cook - me. So any questions, please do not hesitate to ask.

Boston Brown Bread

This is best made the night before, this way the flavor will be enhanced and you can clean up some of the mess the night before. I wrap the bread in foil, freeze a couple and just reheat in the oven. This is also a nice bread to bring camping or hiking. Keep in the can and just heat near the campfire (away from direct flames).

Sift together 1 cup sifted rye flour, 1 teaspoon baking powder, 1 teaspoon soda, and 1 teaspoon salt; stir in 1 cup cornmeal, 1 cup whole wheat flour, 1 teaspoon cinnamon, and 1/2 teaspoon allspice. Add 2 cups buttermilk, 1 cup raisins, and 3/4 cup dark molasses; beat well. Divide batter among 4 greased and floured 16-ounce fruit or vegetable cans (labels removed). Cover tightly with foil. Place on rack in deep kettle; add boiling water to depth of 1 inch (cans should not be resting in water). Cover; steam 3 hours, adding more boiling water if needed. Bread is done when it has risen almost to fill the can and the center has puffed slightly. (If center remains indented, steam 15 minutes or so more). Cool 10 minutes. Remove bread, best done by removing bottom of can and pushing bread out of can. Wrap; store overnight. Makes 4.
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« Reply #15 on: February 12, 2007, 08:25:59 pm »

First.  Thing.  Devoured.
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« Reply #16 on: February 12, 2007, 08:40:37 pm »


Pork fat is freaking devine.

You do like bacon, don't you?   DON'T YOU?!!!


I love bacon, but HATE pork fat for some reason. I do love the fat on a nicely cooked rib-eye though. Drool
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« Reply #17 on: February 12, 2007, 08:43:44 pm »

      We go to ham and bean dinners at a church nearby. Two bowls of home made baked beans come to the table, one navy and one kidney, both are kind of sweet. It's fun to get a gang of friends or family and take up a whole table. I think it would be outrageously funny to let the bean jokes start flying just to see the looks on the geezers we usually end up sitting with. Small talk from them "It's kinda warm this time of year".  Me "I hear gale force winds are expected after dinner though".
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« Reply #18 on: February 12, 2007, 09:34:56 pm »

I voted for cutting off the fat.

I was however tempted this weekend by the $2 bag of spicy pork rinds at Big Lots.   I'm still not sure the difference between cracklins and rinds.
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« Reply #19 on: February 12, 2007, 09:35:53 pm »

Pork is pork when it comes to flavorin' the beans.  It don't matter who's plate the pork ends up on. Its still never enough. Canned porkfat ain't nothing for real Pork n Beans.

I LOVE homemade beans with real big chunks of pork in it.  Its just right.

Is this kosher?

 

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