Chork
What is a Chork?
A Chork = A Chunk of Pork.
Why, one might ask, would one create a silly term like that when the butchers of the world already have a bunch of their own? (Gimmie a big old butt slice) Because the chork is not something you get from the butcher. It is a product born of the discount warehouse.
The discount warehouse doesn't normally attract the type of shopper who likes to make daily trips to the local market for fresh ingredients. The discerning discount warehouse shopper is the type of person who has a pantry, a larder, a deep freeze and as many refridgerators as one can afford. These are the people who when faced with the option to buy a 10 oz jar of olives and a 55 gallon drum invariably start doing the math in their heads trying to figure out if the price per ounce on the drum is in fact better than the jar (or pallet of jars). They do not say "Do I really need that much." They say, "How long can it sit on the shelf unopened?"
When one buys a piece of meat at the discount warehouse, one does not get a single serving or even enough for a single meal for a family of four, but rather something that quite probably at one time nearly ran the full length of the side of an animal. One can take this monster of meat and with the help of a very sharp knife create three to four decent sized chorks.
Usually one chork gets cooked immediately. When people buy an obnoxiously sized piece of meat they usually have a meal in mind at the time of purchase. The rest of the chorks are frozen for future use. Here in lies the problem. People loose track of their chork. They aren't sure if they cut it into two three or four pieces. They forget if they made a roast and pulled pork, or just the pulled pork. They are absolutely positively sure that if you would just take the time and search through all the freezing compartments, you will come across an uncooked chork.
It would not be a problem if people would just cook the chorks every day until they were gone, but we don't work that way. If we had Chork on Monday, then its roast beast on Tuesday and bread and butter Wednesday (everybody happy with that's O.K.) A week may go bye before one even thinks about pulling out chork number 2.
In summary a chork sits on the counter defrosting. I have no idea when we bought it. I'm almost glad they are going to bury it in sweet baby ray's barbecue sauce (not a fan of that much sugar on my meat).
More Laters
A Chork = A Chunk of Pork.
Why, one might ask, would one create a silly term like that when the butchers of the world already have a bunch of their own? (Gimmie a big old butt slice) Because the chork is not something you get from the butcher. It is a product born of the discount warehouse.
The discount warehouse doesn't normally attract the type of shopper who likes to make daily trips to the local market for fresh ingredients. The discerning discount warehouse shopper is the type of person who has a pantry, a larder, a deep freeze and as many refridgerators as one can afford. These are the people who when faced with the option to buy a 10 oz jar of olives and a 55 gallon drum invariably start doing the math in their heads trying to figure out if the price per ounce on the drum is in fact better than the jar (or pallet of jars). They do not say "Do I really need that much." They say, "How long can it sit on the shelf unopened?"
When one buys a piece of meat at the discount warehouse, one does not get a single serving or even enough for a single meal for a family of four, but rather something that quite probably at one time nearly ran the full length of the side of an animal. One can take this monster of meat and with the help of a very sharp knife create three to four decent sized chorks.
Usually one chork gets cooked immediately. When people buy an obnoxiously sized piece of meat they usually have a meal in mind at the time of purchase. The rest of the chorks are frozen for future use. Here in lies the problem. People loose track of their chork. They aren't sure if they cut it into two three or four pieces. They forget if they made a roast and pulled pork, or just the pulled pork. They are absolutely positively sure that if you would just take the time and search through all the freezing compartments, you will come across an uncooked chork.
It would not be a problem if people would just cook the chorks every day until they were gone, but we don't work that way. If we had Chork on Monday, then its roast beast on Tuesday and bread and butter Wednesday (everybody happy with that's O.K.) A week may go bye before one even thinks about pulling out chork number 2.
In summary a chork sits on the counter defrosting. I have no idea when we bought it. I'm almost glad they are going to bury it in sweet baby ray's barbecue sauce (not a fan of that much sugar on my meat).
More Laters
posted by Rich Rosenthal II at 1:42 AM
1 Comments:
does it take lots of torque to tear of a piece of chork with a spork?
Post a Comment
<< Home