Quote:
@ProtegeManiac,
Yummy. I made the pork belly again and this time I used your egg suggestion. I poached my egg.
Glad you enjoyed it!
Quote:
I really don't mean to be that guy, but did you know that one single small egg contains 70% of the cholesterol you're supposed to have for the day? That's why I remove the yolks when making egg dishes. You keep the protein and stuff, but lose most if the harmful stuff.
Yeah but you lose the tasty stuff!
It's the yolk that adds flavor to other food, and the whites...well I consider that an extender, or texture like when baking.
In any case, you're not really supposed to eat pork belly and egg on a daily basis. Back in college there was a separate cafeteria next to our gym complex, and they had fantastic grilled and deep-fried pork belly. After completing my phys ed units I still ate there, and within a few days into that semester I felt the difference of how much the daily required 8km jogs or competitive matches (ball sports or martial arts) helped in processing the pork belly and the bacon and eggs I have for breakfast.
It's kind of like sisig - Senor Sisig servings are safe enough for a few weekday lunches, but if you drink often and heavily the Philippines, that means you'd probably eat at least 4x the servings of one lunch at the food truck on one night, and that also comes with a serving of other pig parts like
deep-frid pig foreleg or
innards. For halal and kosher folk, our steak houses even found a use for the excess fat off the porterhouse and rib to match what the Christians are eating -
toasted Wagyu fats; and even long before that, soem street food carts specialize in deep-fried "leather" (cow rinds). If you work in a really stressful environment over here, these will NOT be offset by the wine or the psychological effects of chilling out on a Friday night! Recently many restaurants offer them in appetizer serving sizes as opposed to the Chinese main course serving size we've been used to, so yo uget to try them once in a while even if you're dining alone without thinking of how much less tasty or crunchy they'll be if you pack it and bring it home.
In any case, I haven't seen a cardiologist with a cheap car over here. Heck many people with money here have hearts that already look like a freeway interchange, and personally I predict that the new experimental sonic artery bulldozer (whatever it's called, but it's basically a subwoofer or supertweeter that fits in the arteries and uses soundwaves to break up blockages) will catch on faster than vegetarian food. Heck, deep-fried blocks of pork belly came from a region north of Manila where people are known to eat mostly boiled vegetables, and yet they came up with that.
So what am I doing wrong?
