mapper
Veteran Member
Often sulfide is used to keep lettuce from Browning, it is also used in charmet bulk process sparkling wine as a preservative . It gives me an intense headache and nausea.
Am I the only one who can't eat pork
- Thread starter bunyip
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Often sulfide is used to keep lettuce from Browning, it is also used in charmet bulk process sparkling wine as a preservative . It gives me an intense headache and nausea.
downsizingnow48
Elite Member
Known well in our household too. I buy a large butt roast, bone in, and cut off the steak-like slabs. The rest gets made into chili. The slabs can be cooked up any number of ways, all good.
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We eat pork steaks quite often.
downsizingnow48
Elite Member
Supermarket pork is pretty flavorless I agree with that. On top of anything else, often pumped full of salt water. I get all our meat at a long established family butchery.
Oaktree
Super Member
Mayonnaise does that to me, I think it might be the eggs in it because they don't sit well (so to speak) either. I always ask before eating prepared sandwiches, burgers, etc. because some places just assume everyone wants mayonnaise on them. Don't like the taste of it to begin with so it's not much of a loss.
When I was a teenager, coffee would make my already bad acne worse. Again, don't really like it so not a big deal.
tcreeley
Elite Member
Pork roast with gravy is something I enjoy greatly. I thought I'd try it in the slowcooker, like a pot roast. Didn't really work too well!
Thick sliced bacon, on the underdone side - delicious alone or with tomato slices, lettuce, and bread!
We started buying mayonnaise made with olive oil. I like the taste more than the regular stuff.
Thick sliced bacon, on the underdone side - delicious alone or with tomato slices, lettuce, and bread!
We started buying mayonnaise made with olive oil. I like the taste more than the regular stuff.
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Try some of these mccormick grill-mate rubs and marinades. We've tried many and like them all.
Flavors | Grill Mates
Flavors | Grill Mates
OP
bunyip
Elite Member
I make mayo with olive oil, it is really simple and you know exactly what is in it, also make a cumin infused mayo by putting a tsp of cumin seeds in 1 cup of olive oil and heating it not frying then allow to stand until it is cool then use as usual for making mayo.
We use this for double crumbed chicken strips sauteed served on grilled oiled eggplant and topped lightly with this mayo, a simple yet nice dish.
Also try fresh minced garlic when making mayo and you have a nice aoili, take the plain mayo and add chopped capers and you have fresh tartar sauce.
I raised a few hogs back in the early 80s and they were very flavorful. Fed them mostly restaurant slop, outdated baby formula and cooked barley. Haven't had any tasty pork since.
buckeyefarmer
Epic Contributor
Probably msg.
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No. MSG is for flavoring, not anti-browning.
OP
bunyip
Elite Member
Horrible stuff, gives me a headache and a lot of people palpitations, do my best to avoid it but it is in so many Asian sauces that it is hard to avoid, have also seen it sold as Chinese flavour powder.
Easy to get caught out when in a Chinese restaurant as you have no idea what is in a meal even though they will tell you they don't use it, when buying ingredients I always look for the magic number on the bottle 621.
buckeyefarmer
Epic Contributor
Maybe
L-Cysteine as Anti-Browning Agent
cqaigy2
Super Member
Some of the anti browning agents are a sulfides/sulfates and there are a number of people that have sensitivity to sulfur.
goeduck
Super Star Member
Reminds me of the story I read about the genetic research into making an apple that will not brown if sliced but not eaten. Crazy what they have people eating. Put some chemical on the lettuce so it spoils but does not turn Brown. So people eat spoiled food but do not know it. :fiery: :muttering: :vomit:
check
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We call them Pork Chops.
2LaneCruzer
Epic Contributor
:laughing: We used to eat a lot of pork steak when I was still at home; they were about the cheapest piece of meat you could buy, except maybe kidney of chitterlings; my Dad liked pork steak, so us kids got to eat them also. Not bad, fried with gravy and fried taters. A bit bony and fatty, but good.
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goeduck
Super Star Member
I do not know if we can get the pork blade shoulder steaks mentioned up here. I like pork loin steaks, very lean. Pork chops are good as well, also loin, but different. Applesauce goes with both. :licking:
