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Old 08-20-2013, 09:20 PM   #11
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Originally Posted by Rocklobster View Post
It was develped in Quebec for the Japanese market. They named it Nagano to try to appeal to the Japanese from what is printed in the promotion...
Yes, I read that in the link you provided. :)
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Old 08-20-2013, 10:30 PM   #12
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I think Frenching the bones, makes them even more appealing. They look beautiful.
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Old 08-20-2013, 11:31 PM   #13
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I had to look that up as I've never heard of Nagano being remotely known for pork. Might as well just called it Kobe pork....lol...
Sorry, that title had already been claimed by Berkshire pork farmers.

Looks scrumptious Rock!
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Old 08-20-2013, 11:36 PM   #14
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Amazing, Roch! Would love a bite!
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Old 08-20-2013, 11:51 PM   #15
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I seldom buy pork loin any more because it's too lean. I prefer the flavor and moistness of the sirloin and butt.
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Old 08-21-2013, 12:44 AM   #16
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It looks wonderful Rock, nice job!
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Old 08-21-2013, 07:05 AM   #17
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Originally Posted by Andy M. View Post
I seldom buy pork loin any more because it's too lean. I prefer the flavor and moistness of the sirloin and butt.
I know what you mean. Once I got into the middle of this thing, it seemed like a lot of pork. They are a little on the "too big" side. GF could only eat half of hers. I persevered. The outside pieces with some fat cap on it and the crispy stuff around the bone, were amazing. Like I said, it would probably be better stuffed with something, or served with a sauce...I may try another one in the winter time done in the oven.
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Old 08-21-2013, 07:51 AM   #18
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Those chops look wonderful.

I just couldn't do it, $12.00 for a pork chop, unless it comes with a salad, applesauce and a baked potato!
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Old 08-21-2013, 08:01 AM   #19
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Those chops look wonderful.

I just couldn't do it, $12.00 for a pork chop, unless it comes with a salad, applesauce and a baked potato!
If I didn't get an employee discount I'm not sure I would buy one either.
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Old 08-21-2013, 10:22 AM   #20
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Originally Posted by Rocklobster View Post
I know what you mean. Once I got into the middle of this thing, it seemed like a lot of pork. They are a little on the "too big" side. GF could only eat half of hers. I persevered. The outside pieces with some fat cap on it and the crispy stuff around the bone, were amazing. Like I said, it would probably be better stuffed with something, or served with a sauce...I may try another one in the winter time done in the oven.
That is exactly the reason I stopped buying thick (1.5") pork chops. Now if you had some gravy...
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