SpiceUpSales

This is a great topic/thread with thoughtful comments by all. I am a little disappointed that only a couple of folks have included or based their comments on internal temperature. My experience has been that the proper way to cook most proteins, but especially pork because of all the opinions and experiences previously mentioned, is with an instant-read thermometer. That is the easiest, most consistent method of achieving the finished dish you want, if that is a safe, 140 degree medium rare or traditional 170 degree “the other white meat” over-cooked piece of shoe leather. Enjoy your experimentations- over 137 degrees, that is!

This is a fascinating thread, having grown up in Iowa (last time I checked with the Farm Bureau Federation it was still the only state in the union with more pigs than people) and now owning a cooking school in Des Moines, it is a challenge to determine what locals want to learn more of relative to cooking. On a personal note to the quote- I’ll never forget being out of college and on the left coast when someone else ordered a spinach salad. When they were served I wanted to know what that beautiful, green, leafy stuff was. When I was told it was fresh spinach, I was dumbfounded. I knew that spinach was dark green slimy stuff that came from a can… and then Mom put vinegar on it to boot! What an enlightening moment. Rex

Thanks for the welcome Nero; this is the most fascinating place I have found on the Net in the past year! Strawberry Nachos recipe originally was from Cooking Light magazine but the California Strawberry Board has a similar version. Sorry, I haven’t learned how to post links yet, but if you want to e-mail me, I have my version in a Word document I would be happy to send you. Rex

I have never used a cast-iron fry pan but use a cast-iron grill pan for asparagus all the time. I dress it just as you have with olive oil, Kosher salt & pepper and it usually gets even those who claim to not like asparagus! Grill pan ridges do keep the asparagus out of the oil- maybe that was it?

Hair in my food has never been a personal concern for me, however, my son’s mother would have lost her appetite for days just seeing this topic of conversation. I own an avocational cooking school and this has been a concern of mine for the past 14 months we have been open. Last week it finally happened. The class was enjoying Strawberry Nachos they had made when someone discovered a hair in their portion. Out of my mouth came the first (and only) thing that came to mind… “just like home, huh?” And fortunately the reply was… “only better!” It really is just part of (a full) life. Rex

The Spam museum in Austin, MN (on Interstate 90) would be a great stop for anyone but espescialy a Spam fiend. Sorry, I don't have more information on the festival, but the museum itself is worth the stop.