Pulled Pork Rib Sandwich

[Sqwertz]

With sweet horseradish pickles, sous vide corn, and...

https://i.postimg.cc/GtqZxrxP/Sandwich-Pull-Pork-Rib-Sweet-Horseradish-Pickles.jpg

-sw

[Ed Pawlowski]

Never had horseradish pickles but it sure looks like a nice pile of dead
animal.

[Bruce]

Shall we call an ambulance or do you think it's too late?

[jmcquown]

On 8/11/2020 8:58 PM, Sqwertz wrote:

Looks tasty but sous vide corn on the cob? Why?

Jill

[Sheldon Martin]

On Tue, 11 Aug 2020 19:58:29 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:

>With sweet horseradish pickles, sous vide corn, and...
>
>https://i.postimg.cc/GtqZxrxP/Sandwich-Pull-Pork-Rib-Sweet-Horseradish-Pickles.jpg
>
>-sw

Looks good but I'd prefer the pickles on the side, that reddish
dressing too... and I'd much prefer that roll toasted. The corn is
fine if served with dental floss.

[Pamela]

His cob isn't so incongruous in this one but the watermelon made me raise
an eyebrow .... https://postlmg.cc/mPzGfLH7

[Silvar Beitel]

The great sweet corn we get around here gets only a short bath in hot water before we devour it. You could arguably call that sous vide. I sometimes wonder if the only reason one heats it at all is to melt the butter we like to rub on it. :-)

--
Silvar Beitel

[Bruce]

Maybe heat gets rid of some of the Roundup?

[Hank Rogers]

Nah, that stuff penetrates every cell in the plant, and gives the
food that great taste that deplorable americans just love.

It's too bad the poor bastards ain't as smart as the dutch folks.

[jmcquown]

That's pretty much the way I feel about corn on the cob. It is heated
to serve as venue for melting the butter. Must also be salted. :)

I love grilled corn on the cob, too. If I'd taken the time to grill the
ribs (he did) to make the pulled pork, he could also have grilled the
corn. Just sayin' ;)

Jill

[Sqwertz]

No boiling/simmering to leech out flavor. And it bathes gently in
butter and salt.

You probably won't 'get it until you try it.

-sw

[Sqwertz]

I didn't grill the pork ribs - I smoked it. The fire in a smoker
isn't really hot enough to grill unless you remove the meat and
rearrange things.

I know - you don't 'get it'. But plenty of us do.

-sw

[Sqwertz]

That reddish dressing is called... get this... BBQ sauce. And
pickles are standard on a pulled pork sandwich. The roll is toasted
on the outside - you don't want to toast the inside because you want
the meat to stick in there.

You're obviously not familiar with a pulled pork sandwich - not
surprising.

-sw

[Taxed and Spent]

must be interesting sauce - it keeps the fly away.

[Bruce]

LOL

[Sqwertz]

> must be interesting sauce - it keeps the fly away.

Which is odd because flies can't actually eat anything (except as
maggots). They can only drink.

-sw

[Sqwertz]

On Wed, 12 Aug 2020 19:15:50 -0700, Taxed and Spent wrote:

> must be interesting sauce - it keeps the fly away.

And congratulations. You're the first one that finished my sentence
in my original post. I think everybody else was oblivious to it.

-sw

[Bruce]

On Tue, 11 Aug 2020 19:58:29 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:

>With sweet horseradish pickles, sous vide corn, and...
>
>https://i.postimg.cc/GtqZxrxP/Sandwich-Pull-Pork-Rib-Sweet-Horseradish-Pickles.jpg

We've discovered rule 1 of food photography: Do not include any flies,
unless they're part of the dish.

[Hank Rogers]

Are you sure it's not attracting that fly, in order to increase the
protein content?

[Ophelia]

"Bruce" wrote in message news:3k99jflhuuubunn1c...@4ax.com...

====

I would prefer not to eat that fly as part of the dish ...



--
This email has been checked for viruses by AVG.
https://www.avg.com

[Bruce]

On Thu, 13 Aug 2020 10:11:50 +0100, "Ophelia"
<Oph...@Elsinore.invalid> wrote:

>"Bruce" wrote in message news:3k99jflhuuubunn1c...@4ax.com...
>
>On Tue, 11 Aug 2020 19:58:29 -0500, Sqwertz <sqwe...@gmail.invalid>
>wrote:
>
>>With sweet horseradish pickles, sous vide corn, and...
>>
>>https://i.postimg.cc/GtqZxrxP/Sandwich-Pull-Pork-Rib-Sweet-Horseradish-Pickles.jpg
>
>We've discovered rule 1 of food photography: Do not include any flies,
>unless they're part of the dish.
>
>====
>
> I would prefer not to eat that fly as part of the dish ...

He's from Texas, you know.

[Ophelia]

"Bruce" wrote in message news:v32ajfpsgsb0ug203...@4ax.com...

===

Really? Are they keen on flies then?? Who knew?

[Gary]

Ophelia wrote:

>
> "Bruce" wrote:
> We've discovered rule 1 of food photography: Do not include any flies,
> unless they're part of the dish.
>
> ====
>
> I would prefer not to eat that fly as part of the dish ...

I watched a hour-long documentary a few months ago about the
Nile river from where it starts and to the end. It was
an interesting one.

Somewhere about midpoint in a jungle area, there showed how
the natives living there would collect flies in large nets
(like butterfly nets). I think it was fly mating season but
they were swarming by the river...millions of them.

Those natives would collect them by the thousands, then smash
them all into mush. Add some other veggies and make a
protein rich fly stew or something.

I'll bet you're not interested in that recipe. ;)

Anyway, the river documentary is on PBS which features
the Explorer Channel. It's a series of river docs. I've seen
3 of them so far...The Nile, the Amazon and the Mississippi
rivers.

I'm watching for and hoping for another... the Yukon river.
I'd like that one.

[Ophelia]

"Gary" wrote in message news:5F351E81...@att.net...

Ophelia wrote:
>
> "Bruce" wrote:
> We've discovered rule 1 of food photography: Do not include any flies,
> unless they're part of the dish.
>
> ====
>
> I would prefer not to eat that fly as part of the dish ...

I watched a hour-long documentary a few months ago about the
Nile river from where it starts and to the end. It was
an interesting one.

Somewhere about midpoint in a jungle area, there showed how
the natives living there would collect flies in large nets
(like butterfly nets). I think it was fly mating season but
they were swarming by the river...millions of them.

Those natives would collect them by the thousands, then smash
them all into mush. Add some other veggies and make a
protein rich fly stew or something.

I'll bet you're not interested in that recipe. ;)

Er you you got that spot on LOL

Anyway, the river documentary is on PBS which features
the Explorer Channel. It's a series of river docs. I've seen
3 of them so far...The Nile, the Amazon and the Mississippi
rivers.

Did you think they sounded attractive to you ... <g>

I'm watching for and hoping for another... the Yukon river.
I'd like that one.

I hope you find one:))))))

[bruce2...@gmail.com]

On Wed, Aug 12, 2020 at 3:56 p.m., Silvar Beitel wrote:
> On Wednesday, August 12, 2020 at 8:36:57 AM UTC-4, jmcquown wrote:
>> On 8/11/2020 8:58 PM, Sqwertz wrote:
>>> With sweet horseradish pickles, sous vide corn, and...
>>>
>>> https://i.postimg.cc/GtqZxrxP/Sandwich-Pull-Pork-Rib-Sweet-Horseradish-Pickles.jpg
>>>
>>> -sw
>>>
>> Looks tasty but sous vide corn on the cob? Why?
>>
>> Jill
>
> The great sweet corn we get around here gets only a short bath in hot water before we devour it.

The only corn I see goes into Tex Mex.

[Dave Smith]

I always grill my corn. I have ready access to freshly picked corn, so
fresh it doesn't need to be soaked before grilling. I prefer grilled to
boiled. I tried microwaving it, but grilling is still my preferred method.

I also picked up on the suggestion of lime juice and chili powder
instead of butter, salt and pepper.