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  1. #26
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    Quote Originally Posted by irul&ublo View Post
    That's not kosher
    Boston Irish maybe?
    No Roger, No Rerun, No Rent

  2. #27
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    You don't understand, Jamon Iberico (Iberian Ham) is like no other ham you have ever tasted. It is not smoked like our ham. The flavor is sweet and very delicate. I doubt if eaten for the first time while blindfolded you would never guess it is ham. I have no idea if someone buys a whole ham or even lbs at a time. In Barcelona where these photos were taken you buy a few slices, cut paper thin and some cheese and you wrap the ham around the cheese, a beer or glass of wine and OMG. This photo you can see the black feet. Less expensive ham, from pigs with white feet is also available. The Blanco would not be aged for 48 months.Name:  ham.JPG
Views: 310
Size:  93.2 KB

  3. #28
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    Maybe you're ham isn't processed enough? Here's a way to fix that:



    "Taylor Ham" as they call it in Jersey.

  4. #29
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    Put some beef in ur ham thread.
    Ha.
    Ive had the spanish and italian dried hog shanks in their repective countries. Very delish.
    Sounds like ill be dry curing in my basement for the next few years.

  5. #30
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    "Fresh ham" is not at all like what you usually think of as ham, it's more like a roast and it can be really good. Tons of recipes out there: https://www.google.com/search?client...UTF-8&oe=UTF-8

  6. #31
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    Love most pork products, hate ham- how to fix the glitch...

    Quote Originally Posted by iceman View Post
    Maybe you're ham isn't processed enough? Here's a way to fix that:



    "Taylor Ham" as they call it in Jersey.
    +2489866 ask for extra nitrates. If you go to the right WaWa they will let you come in the back to snort em off butcher's paper...
    No Roger, No Rerun, No Rent

  7. #32
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    Quote Originally Posted by KQ View Post
    Delete your account.

  8. #33
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    Quote Originally Posted by RootSkier View Post
    Delete your account.
    LOL!! They do things a little different in Ocean City on St. Paddy's Day.
    When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis


    Kindness is a bridge between all people

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  9. #34
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    Those Jamon /Parma porkers spend 6 months a year eating acorns, and fallen fruit the other half. After slaughter, the meat is cured for 12 to 36 months.
    I doubt circle4 farms execs would find this a profitable business model
    Scientists now have decisive molecular evidence that humans and chimpanzees once had a common momma and that this lineage had previously split from monkeys.

  10. #35
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    Quote Originally Posted by bigdude2468 View Post
    You don't understand, Jamon Iberico (Iberian Ham) is like no other ham you have ever tasted. It is not smoked like our ham. The flavor is sweet and very delicate. I doubt if eaten for the first time while blindfolded you would never guess it is ham. I have no idea if someone buys a whole ham or even lbs at a time. In Barcelona where these photos were taken you buy a few slices, cut paper thin and some cheese and you wrap the ham around the cheese, a beer or glass of wine and OMG. This photo you can see the black feet. Less expensive ham, from pigs with white feet is also available. The Blanco would not be aged for 48 months.Name:  ham.JPG
Views: 310
Size:  93.2 KB
    I understand. I've had Iberico ham. Also used to buy the chesnut fed fresh pork when Corti Bros imported it. DAMN (with capitals) good, but not 200/lb good. My opinion anyway, YMMV. Kinda the same way I feel about real Kobe beef, or 50 day dry hung steak, or all the foams and su vide and all that techno gastronomy stuff....interesting, tasty...but better than a properly smoked hunk of pork shoulder, or some sautéed fresh greens and garlic finished off with a splash of dry vermouth, or a really good chicken brodo w/ pasta...what can I say, I'm a peasant
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  11. #36
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  12. #37
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    I would blend it with whole milk in honor of MD9
    Uno mas

  13. #38
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    Quote Originally Posted by farmer View Post
    And both are beef brisket. WTF are you talking about beef in a ham thread?
    Thanks. I was about to rant!

  14. #39
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    Quote Originally Posted by farmer View Post
    And both are beef brisket. WTF are you talking about beef in a ham thread?
    Compared to most TGR thread drift, going from ham to corned beef didn't seem worth getting worked up about.

  15. #40
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    Dude- meat is some serious bidness

  16. #41
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    Late to the game but why the fuck do you mention corned beef and pastrami in a pork product thread? And a good corned beef is fuckim awesome.

    Ha is a generic term for a cured or smoked piece of pork rump. Prosciutto is ham. Jambon is ham. Tasso is ham. So, which type of ham do you hate? Maybe give it to someone who is hungry and will appreciate good instead of worrying about how you will consume it.

  17. #42
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    Oh shit. Already covered. Thread drift.

  18. #43
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    Since you didn't specify what type of ham you have and considering you're complaining... I am going to assume you have a generic grocery store whole boneless ham.

    Your options are:
    Split pea soup
    White bean soup
    Lentil soup
    Red beans and rice
    Mac and cheese
    Potatoe casserole
    Fried rice
    Best Skier on the Mountain
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  19. #44
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    Its fancy fresh ham, roast like. Dunno pile of it. Just cause I dont like it doesnt mean I wont eat it there in lies the rub. Im hungry.
    Doubt im inviting abunch of you arngry beef/ham nerds.

    Corned beef sucks.
    I have tried every time its been offered, it blows.
    Salty shit pile.
    Aparenly if you soak out the salt and smoke it, it becomes majic pastrami. Go fuckin figure they tatse very different.
    Same as regular cole slaw. Cole slaw sucks.
    Asian slaw and cabbage is good but sweaty nasty corned beef cabbage is gnarly.
    Sorry I didnt get my meatucation correct.
    I consider corned beef to be a low grade pork product like crap ham.
    The irish ate it because they had to not because they wanted to.
    And what the fuck is with chicken fried steak?
    Stupid fuckin name.
    Its fuckin fried steak. Sure they buttermilk batter it and pound it and shit.
    Its still deep fried steak.
    You dont call it chicken fried cheese fritters. They are just fried cheese balls.

  20. #45
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    Feb 2005
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    Collards.
    Is it radix panax notoginseng? - splat
    This is like hanging yourself but the rope breaks. - DTM
    Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague

  21. #46
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    Country Ham
    "I don't pretend to have all the answers, and I think there's something to be said for that" -One For The Road

    Brain dead and made of money.

  22. #47
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    Quote Originally Posted by irul&ublo View Post
    I understand. I've had Iberico ham. Also used to buy the chesnut fed fresh pork when Corti Bros imported it. DAMN (with capitals) good, but not 200/lb good. My opinion anyway, YMMV. Kinda the same way I feel about real Kobe beef, or 50 day dry hung steak, or all the foams and su vide and all that techno gastronomy stuff....interesting, tasty...but better than a properly smoked hunk of pork shoulder, or some sautéed fresh greens and garlic finished off with a splash of dry vermouth, or a really good chicken brodo w/ pasta...what can I say, I'm a peasant
    The best Jamon Iberico is aged 48 months and the diet is 100% acorns, hazelnuts and herbs the pigs eat off the forest floor. As is typical in Europe the origin of food products is closely regulated. The ham can only come from 100% black Iberian pigs or cross bred pigs that are are at least 50% Iberico. They keep records of the pigs much like race horses or AKC registered dogs to substantiate the pigs ancestry. The lower grade ham can be raised in pens with diets other than what the pigs eat in the forest. The cost is not $200 / lb, the picture shows the price in Euro's per kilogram which is 2.2 lb., $85 US per lb, think of it as caviar. I did not know it was available in the US. A few years ago the Dept of Agriculture approved a slaughter house in Spain so apparently it is sold here.

  23. #48
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    City ham

    I was raised on country ham and like it but any mor I take the sweet over salt.

    Many good recipes already mentioned, my fav is thin sliced.
    watch out for snakes

  24. #49
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    lobstameatwat wrote
    beef sucks.
    , it blows.
    Salty shit pile.
    Aparenly you smoke it, it becomes majic pastrami fuckin figure taste
    Same as regular Co cks.
    Asian is good but sweaty nasty gnar
    Sorry I didnt get my meatucation correct.
    I consider crap
    The irish ate it because they had to not because they wanted to.
    And what the fuck?
    Stupid fuckin name.
    Its fuckin . Sure they batter it and pound it and shit.
    Its still deep
    You dont call it chick fed cheese tits. They are just balls.
    SOY?
    Scientists now have decisive molecular evidence that humans and chimpanzees once had a common momma and that this lineage had previously split from monkeys.

  25. #50
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    Quote Originally Posted by Beer Drinker View Post
    Country Ham
    Whoa. Not a beginner's ham.
    "timberridge is terminally vapid" -- a fortune cookie in Yueyang

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