SC - Pig parts - OOP, OT

[Peters, Rise J.]

I think the point of the original poster was not that the meat is too sweet
to use with other meats, but that the stock that results is sweet.

- -----Original Message-----
From: KallipygosRed at aol.com [mailto:KallipygosRed at aol.com]
Sent: Wednesday, April 04, 2001 2:04 PM
To: sca-cooks at ansteorra.org
Subject: Re: SC - Pig parts - OOP, OT


In a message dated 4/4/01 9:13:49 AM US Mountain Standard Time, 
upsxdls_osu at ionet.net writes: 



I read "somewhere" pork makes too sweet a stock, and isn't good for using 
with 
any other type meat


Really? I've always made chili using both beef and pork together. And I have

several Cajun receipes that do the same. 

Lars