Simply put, we eat out to pig out.
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To survive the outbreak and the price crash, pig farmers either had to sell out to bigger companies, hold out hope that things would get better or specialize in up-market cuts of pork.
Don't get us wrong, the refinements definitely help, but at the end of the day we just hope it isn't RIM trying to put lipstick on a pig -- guess we'll find out when we get a commercial release to really bite into.
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If it's cheaper to control methane by fixing a pig farm than by squeezing the last gram of pollution out of a German chemical factory, let the factory pay the pig farmer to control methane.
It's this fat, more than the meat, that has won him accolades from chefs like Ignacio Mattos at il Buco, a Mediterranean-influenced spot in New York known to celebrate the pig by roasting it whole right out on the street.
And who among us hasn't stepped on a bathroom scale to determine the damage from a previous night's pig-out?
In Germany, where people pig out on bratwurst and don't seem to slam away a whole lot of salad, the economy is thriving.
Elsewhere, at the Anglesey Show, NFU Cymru said pig farmers were struggling to survive and that many might be out of business because of "rocketing feed costs and cheaper foreign imports".
The ambition persists despite marriage to the long-suffering Susana, perhaps the only Galician vegetarian, despite the menace of cholesterol from all those fat-laden pork sausages and despite the threat (kindly pointed out by Susana) that eating pig brain will lead to Creutzfeldt-Jakob disease.
After Bernard Lagat competes Saturday in the Fifth Avenue Mile, he plans to do something that would feel completely foreign to many elite runners: He will toss his sneakers in a closet and pig out for the next five weeks.
Researchers implanted 72 embryos to get the five piglets born in March, and Xena was the only pig born out of more than 100 cloning attempts.
Thinking about the two cuts I needed a boneless loin and a fresh belly I remembered enough about pig butchery from my days as a culinary-school instructor to know that these start out as one piece.
The staff were all decked out in togas and they had a snack table with everything from Charcuterie to an actual roasted pig, replete with apple in its mouth.
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