[Sca-cooks] Beef Jerky (not too OT)
johnnae at mac.com
Tue Nov 18 04:08:56 PST 2008
Pork Floss according to the web is despite
it's a strange name, but a fitting description for the light, fluffy,
thread-like seasoned dried pork product that can be used to add
porkiness to just about anything.
I think people in the USA would describe it as shredded.
Jerky tends to be dried into strips. It comes now in a variety of flavors.
I would guess that there could be serious arguments about the origins.
http://en.wikipedia.org/wiki/Jerky_(food) says it's from
"The word "jerky" comes from the Quechau term Charqui /
<http://en.wikipedia.org/wiki/Charqui>/ which means "to burn (meat)"."
But of course people have been drying meats for thousands of years.
See here for descriptions and photos plus a few recipes.
drakey at internode.on.net wrote:
> how would Pork Jerky be different from Pork Floss???
> Drake - recovering from an uber crown tourney feast that went down
> swimmingly well....
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