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View Poll Results: What three preparations do you think sounds best?
Pan Roasted Loin "Chateurbriand" with a Horseradish Crust, Syrah Reduction 8 47.06%
Braised Pork Cheeks with Braising Jus, Celeriac Puree, and Three-Citrus Gremolata 3 17.65%
Braised Pork Belly with a Port Demi-Glace, Big Heart Artichokes, and Truffled Mache Salad 5 29.41%
Rilette of Pork and Foie Gras, Banyuls Vinegar Reduction, Pomegranate, and Fuji Apples 3 17.65%
Grilled Mini Pork Chop with Chantrelle Jus, Marscapone and Chive Grits, and Exotic Herb Salad 14 82.35%
Multiple Choice Poll. Voters: 17. You may not vote on this poll

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Old 04-01-2006, 11:49 AM   #1
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Laughing Stock Pork

Gotta be the best pork that I have ever eaten. I'm going to do a Pork three way dish tonight, what do you think the best three choices would be?

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Old 04-01-2006, 12:09 PM   #2
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You have my choices but I'd be happy to taste test all fo them for you.
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Old 04-01-2006, 01:06 PM   #3
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Is Laughing Stock the name of a pork purveyor? Where from?
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Old 04-02-2006, 01:59 AM   #4
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Poll

If I knew what the indegrents in these dishes were I could probably cast a informed vote.

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Old 04-02-2006, 03:17 AM   #5
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oops...pick three! Sorry I only voted for one.
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Old 04-02-2006, 12:00 PM   #6
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I ended up going with #1, #2, and #4. Like the genius I am, I forgot to bring my camera for this one.
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Old 04-02-2006, 12:23 PM   #7
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Questions: What is a rilette of pork? Are pork cheeks really cheeks?
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Old 04-02-2006, 01:02 PM   #8
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A rillette is similar to a pate. It's a type of French preperation called Charcuterie which includes forcemeats, galantines, etc. and was quite popular in traditional Garde Manger methods. Many traditional French methods are making a renaissance of sorts. Because most pork cuts are usually lean, some type of fat is usually introduced, hence the foie gras.

And yeah, pork cheeks are really pork cheeks.

Rillette

A highly spiced spread made of meat or poultry (traditionally pork, goose or duck, but also fish and rabbit) that has been cooked in seasoned fat and then shredded or pounded into a paste to be served cold. To season the rillette after it is made, it is commonly placed in ramekins and a thin layer of fat is spread over the top to seal it during a storage and aging period. This meat paste can be served as an appetizer that is spread over crackers or bread.
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Old 04-02-2006, 01:16 PM   #9
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Also, Laughing Stock Farm is in Oregon. They also produce beef, lamb, chicken, and eggs.
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Old 04-04-2006, 11:35 AM   #10
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wow.. when I read those.. I am like " huh"??? I don't care for horseradish, .. braised pork cheeks? hmmmmm exactly which cheeks are we talking about?
Braised Pork Belly .. ick! LOL
Vinegar .. hmmm sounds sour
don't know what this is " Chantrelle Jus, Marscapone and Chive Grits"

oooooook I feel really stupid here
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