Here We Go

Alright,

This is my (Jesse's) first post.  I may be a little more esoteric than Jen.  Or at least less pictures and video.  Here is what I have observed today.

Homemade Chinese BBQ pork is damn good.  In fact I am willing to say that it is the best pork I have had in a long time.  Pork is so often so dry and bland.  This pork was perfect.  Yes it was marinated with very powerful ingredients.  But when you put them all together, marinate, then glaze the pork, guess what?  You actually taste the true pork flavor.  Pork has amazing flavor.  Better than just about any other meat.  But you must coax it out.  All the best pork dishes do it.  Even simple Bacon.  Simple?  Not really.  You have to remember that before you go and buy that applewood cured bacon at your local Trader Joes, just think about the first two words in the identifying name of the so called bacon you are purchasing for 2.99 a pound.  Applewood cured.  Applewood is a tree.  It takes a while to grow a tree.  Ever noticed that?  I have never eaten a tree.  Then again, by eating pork, I have.  Ok, I digress.  My point is, a long time went into creating the wood that is applewood.  Then there is cured.  No matter how short modern technology has made curing times, if it is good, it probably took no less than 8 hours per batch.

It is a long, round-about way, but here is my thought:  Respect the time food takes.  And respect Pork.  My current favorite meat.  And respect the Chinese.  Ok not everything the Chinese do, their human rights record is a little suspect, but may I say again, their BBQ pork is damn good.

Is that a good blog post?  I have no idea what makes one.