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heat Tag

  Eat a turkey and let the pig have a day off! Pig thanks. Have a Happy Thanksgiving with friends and family! Cheers!!! ...

  Valentine’s Day is right around the corner, believe it or not, but don’t worry, fellas! If you’ve got a girlfriend (and if she’s anything like me!), chances are she wants two things for the special day: a set of nice, beautiful roses, and something tasty to eat. Well… what if I told you that there was a way that you could give her both of those things at once? And no, I’m not talking about having her eat the roses, silly…   I’m of course talking about a BACON BOUQUET! That’s right – a bouquet of what looks like roses, but instead of being actual flowers and plants, well, it’s bacon! What’s not to love about that?  
There's a cool YouTube video out right now with a pig saving a baby goat from drowning, believe it or not. In the video, the pig saves a goat whose foot had become stuck at this underwater petting zoo.     I didn't know underwater petting zoos exist, of course, but I guess pretty much everything exists nowadays, so I don't know why I should be surprised...   Anyways, a YouTube user uploaded the video in September, and immediately it got a lot of play because, well, it's just amazing. When you watch the video, I've got to say I am really impressed with how it all worked out and what came from it - it is definitely cool and touching to see that little pig swim over and save the goat from maybe drowning or at least being stuck for quite some time.  

A PIG IN A POT, mmmm good!

 

Boneless pork chops braised in a crockpot is actually what I’m talking about.

  The slow cooking of meat has been around since the Stone Age. Cave men realized that by slow cooking meat and fibrous roots they became tender and were easier to eat. The heat broke down the collagen in the muscle to tenderize the meat. Of course, being cavemen and not Alton Brown, they didn’t understand the science behind this.   Later cooks and chefs realized that by first searing the meat and then slow cooking it in a liquid tenderized the meat and added more flavor. The flavor depended on the spices and the liquid used for the braising.