Benjamin Posted December 22, 2009 Share Posted December 22, 2009 We used to be able to buy ready paceted smoked pork loin reay for the oven. This has now disappeared and has been replace by an almost identical product which has Saumuré on it. As far as we can work at this has been brine pickled. Does anyone know why or has anyone ever cooked and eaten it? Link to comment Share on other sites More sharing options...
woolybanana Posted December 22, 2009 Share Posted December 22, 2009 If your French is up to it, Grumpy:http://www.meilleurduchef.com/cgi/mdc/forum/fr?f=recettes&id=1044554174-1658-1 Link to comment Share on other sites More sharing options...
Benjamin Posted December 22, 2009 Author Share Posted December 22, 2009 Thank you, you little [6]It sounds revolting. I'm glad we didn't buy any.Has anyone actually tasted pork prepared in this way? Link to comment Share on other sites More sharing options...
woolybanana Posted December 22, 2009 Share Posted December 22, 2009 Great Bobo, no, no, no. I like my food edible, like my women!![;-)] Link to comment Share on other sites More sharing options...
mint Posted December 22, 2009 Share Posted December 22, 2009 [quote user="woolybanana"]Great Bobo, no, no, no. I like my food edible, like my women!![;-)][/quote]Like your women? What women would that be, Wools? Didn't know you had any or, if you did, you'd kept mighty quiet about it?[;-)] Link to comment Share on other sites More sharing options...
woolybanana Posted December 22, 2009 Share Posted December 22, 2009 The statement does not necessarily imply that I've got a bit going but it could. Ambiguity is fun. Link to comment Share on other sites More sharing options...
Chrissie Posted December 22, 2009 Share Posted December 22, 2009 Well, I'm not ashamed to say we LIKE porc saumuré![:)] (Assuming we are talking about a sort of cylindrical pink joint wrapped in tough plastic.)I treat it like gammon. Soak for several hours in cold water to remove excess saltiness. Simmer in water with bayleaves, peppercorns etc for a while, then roast in oven with honey on the skin, maybe add a bit of cider. Serve with parsley sauce etc. Delicious.Chrissie (81) Link to comment Share on other sites More sharing options...
Benjamin Posted December 23, 2009 Author Share Posted December 23, 2009 Thanks for the recipe Chrissie.What I am finding difficulty in understanding is why the "regular" version has disappeared to be replaced by something that needs so much more preparation.I also notice that since the winter has arrived there's no more pork tongue in our local Ecomarche. Link to comment Share on other sites More sharing options...
NormanH Posted December 23, 2009 Share Posted December 23, 2009 What I can't understand is why people come to France then buy food in Supermarkets.I buy a wonderful and varied variety of pork products from my local Charcutier My poultry and game from my Vollaillier (excellent Chicken, Guinea fowl , rabbits and Capon fior Christmas) With the advantage that you can ask this sort of question face to face (supposing you have a basic competence in French) Of course you won't want to reply, because I am bigoted.On the other hand I will probably find a better quality product, and professional advice to go with it.But who would want that when they are happy with Ecomarché, and have to ask a question on an English speaking Forum? Link to comment Share on other sites More sharing options...
mint Posted December 24, 2009 Share Posted December 24, 2009 Norman, stop being pedantic and provocative and go read the PM I sent you last night. Link to comment Share on other sites More sharing options...
woolybanana Posted December 24, 2009 Share Posted December 24, 2009 Norman is of course right, but it is all in the presentation, sosososo, how about we start a translation service for the poor chap and rewrite his messages to make them light and friendly and fluffy? Or, ask him to perform some service as he has more knowledge of France than all of us put together. Perhaps we could get RA back to do this initially!Norman, how about writing a short history of les étrennes, including the attitude of the Church in earlier times. After all, we are all concerned, even, no doubt, you in your barrel with sea glimpses! Could you do it in say 150 words? No translations of stick and paste please. Link to comment Share on other sites More sharing options...
Benjamin Posted December 24, 2009 Author Share Posted December 24, 2009 Pathetically sad Norman that you have to trawl forums and postings in an attempt to score irrelevant childish points.Mery Chriattmas. Link to comment Share on other sites More sharing options...
cooperlola Posted December 24, 2009 Share Posted December 24, 2009 I speak pretty good French Norman. I have a great butcher in the village and would use him all the time if it weren't for the fact that the supermarkets are just plain CHEAPER. I reckon this is why the majority of people (French as well as English) use them in favour of (no doubt excellent) butchers and other independents. We aren't all made of money and economics have - unfortunately - to be a factor. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.