Pork notes / paragiraffe is a blog by maura

I made this Apple Cranberry Stuffed Pork Roast on Saturday. It was very delicious. It is attractive and festive enough for a holiday meal, although personally it will take a bit more practice to get the roll right. We just did some sweet potatoes in the oven with the roast, which was perfect.
When I was a kid I didn’t like pork much, which I think for many of us is the product of the high temperature it was brought to 5-10+ years ago, resulting in a very dry meat. Although the “official” word still directs to all but turn pork into leather, various sources agree you don’t have to get all the pink out any longer, as Trichinosis is now a pretty rare disease, and the worms die at 137° (comment on Ask Mefi, Alton Brown, Trichinosis on Wikipedia).
Last weekend before the symphony, we ate at ONE. midtown kitchen, and I had the second-best or maybe best pork of my life — a Korean BBQ chop with pear slaw and sweet potato. Now I can’t get enough pork.

C / 23 oct 2007 / 9:34 a.m.

I wouldn’t say that I eat pork a lot, but I definitely eat it a fair amount. I see that you’re as addicted to Simply Recipes as I am - I swear I visit that site like 10 times a week.

Emma / 24 oct 2007 / 3:47 p.m.

I eat pork most chances I get, thanks to my aspiration to be just like my father when I grow up.

Your brother / 29 oct 2007 / 1:56 p.m.

Your father, by the way, happened to come in with your (younger?) sister to Cozymel’s on Saturday night.

What did he have?

Pork fajitas.