Discussion about this post

User's avatar
Randall Stoehr's avatar

My mother was an excellent cook. She did in fact have the skill set to slow cook a great variety of meats. Often out of the high price of those now more expensive cuts in any butcher shop.

Bacon and pork ribs, along with baby beef liver was always a lot less cost and often had more value when prepared properly. We had pork ribs and sauerkraut pretty often. Slow low heat in one of those large blue oval roaster pans for hours till the pork fell off the bones. Only now that I realize just how much high food nutritional value was across the board as the best!

Most all of these skills were taught during and after the 1929 depression in the USA.

They did not waste when it came to money spent on breakfast/lunch/dinner.

The only part of a hog they did not use, Was the squeal.

Expand full comment

No posts