If I say I’m gonna disassemble a car and give you the door to make paint cans, but give someone else the hood to make butter knives, and you say you want to make butter knives out of the door I give you, I’m not chopping up the car differently.

What you do with the door has nothing to do with how I chop it off the car.

Butchery is the slicing up of the pig. There are some variations on how you do it but generally you get the same cuts of meat every time. How you prepare those cuts is not butchery.

Making me hungry for breakfast at 10 pm lol. Looks delicious!

This now needs to go on a pizza.

Is that not what "butchering the pig differently" means? Cutting the loin into different shapes? ... one sliced for bacon, one sold as a complete loin?

If I minced the pig, isn't that butchering it differently?

Genuinely confused.

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>So a butcher, doing butchery, stops doing butchery the second the animal has no more useable meat?

The moment it's processed, yes, the butchering is completed.

>Do they have to hand the meat over to the meat cutter after that so they can do the meat cutting to get the different cuts, I guess?

No, you see because that is a synonymy of butchery. The process is still incomplete if the meat isn't cut. Cutting meat is butchering it. So the process is only finished once all the meat has been cut. The one, singular, only process happening is finished once the processing of the carcass is done. There can't be two processes happening, unless perhaps there are two butchers fighting to process the same meat. One butcher butchers a carcass, and all the butchering of that carcass is one instance of butchery, in much the same way 9 innings are not 9 consecutive instances of different games of baseball.

>Because a butcher doing butchery definitely wouldn’t be the one to do that. That’s not butchery as we’ve established.

Nobody said this but you. I'd almost think you don't know what butchering even is, except we couldn't have made it this far if that were the case.

This looks amazing. Can you please pop on here how you did it please. I would like to surprise the other half with this for Easter ❤️

I’m of the opinion there’s a time and place for both things. I personally hate when people put rashers on burgers in Ireland and call it a “Bacon cheeseburger,” since I consider that to be 100% the territory of “American” or “streaky,” bacon. But for a breakfast? Or in a breakfast roll? Gimme rashers.

Good job looks tasty cut one of those babys open next time so we can see that sweet inside

This is amazing! Thank you so much for explaining. I never knew why it was always popping up because our bacon is the same as the US kind. This actually makes a lot more sense.

I cure and smoke a couple loins per year and like it cut 1 cm thick and lightly fried. I’m liking the idea of some fat to fry it in.

No worries. The only other option in my opinion is to buy yourself a pork belly and cure and smoke it yourself.

The Irish know what they’re doing.

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I don’t mind Canadian bacon. It’s hard for me to not appreciate cured pork in most forms.

I've got three mini-recipes in this meal so let me know if this is hard to follow and I'll keep editing until it makes sense.

Bulgogi sauce:

• 1/2 asian pear, grated
• 1/4 cup soy sauce
• 2 tbs brown sugar
• 2 tbs sesame oil
• 3 cloves garlic, minced
• 1 tbs ginger, grated
• 1 tbs gochujang
• 1 tsp gochugaru
• 1 tsp chipotle pepper
• 1 tsp black pepper

Marinate the steak 30 min to 4 hours then cook on med-high with 1-2 tbs of high-smoke point oil (grapeseed, peanut, canola). Around 2 minutes each side should be enough.

The marinade caramelizes very quickly and leaves a fond. If you can get to it before it gets too burnt, try deglazing with plum wine and rice vinegar for a nice bonus sauce. The pan ends up easier to clean after deglazing, so try, taste, and decide if you want to eat it or not.

Sautee your fajita veggies of choice on medium heat (I used bell pepper and shiitaki), pouring your leftover marinade over if desired.

Elote:

• Corn on the cob, halved
• 1 tbs mayonnaise
  • 1 egg yolk
  • 1 tbs Dijon mustard
  • 1 tsp white vinegar
  • 1/2 cup grapeseed oil
• 1/2 tsp gochugaru
• 1/2 tsp chipotle
• 1/2 tsp black pepper

There's really nothing to cook here--just assemble and eat!

If you have sour cream and crumbly cheese like cojita or feta you can mix them in with a smaller amount of mayonnaise. I had neither this time around.

If you can find a butcher that makes their own streaky bacon, you can probably ask them to cut it thicker for you.

Streaky bacon is effectively what Americans call bacon. It might be cured a bit differently than you’re used to, but unless you can find an Oscar Meyer dealer around you’ll have to make do.

Plus anywhere there’s a large Irish population you can totally find it. Called rashers.

You’re repeating an argument that for the sake of arguing. At least three different people have explained to you why you’re wrong. So you’re either trolling, or you’re willfully ignorant.

I wasn't hungry before I saw this... Curse you!!!

So a butcher, doing butchery, stops doing butchery the second the animal has no more useable meat? Interesting interesting. Do they have to hand the meat over to the meat cutter after that so they can do the meat cutting to get the different cuts, I guess? Because a butcher doing butchery definitely wouldn’t be the one to do that. That’s not butchery as we’ve established.

Brit bacon is worst bacon. Don't @ me.

Llllmmmmaaaoooooooooooooooooo can’t wait to go tell a butcher that as soon as they strip the meat off the bone their job ends

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How is that trolling I’m pointing out how pedantic you’re being