tm wrote:
> 
> Not to change the subject or anything, but i've noticed that japanese 
> pork sucks. You can't find a decent porkchop anywhere. It's all little 
> tasteless boneless filets. Whatthefuckisup with that?

You aren't looking hard enough or in the right places.  Got a butcher 
around here in Darkest Ota-ku who cuts them as thick as you want right 
off the rack and leaves the bone in.  We usually get them about an inch 
thick.  When he has to cut them as "rosu" for the host national 
housewives, he sells me the fatback ribs, which I soak for a week in 
beer and herbs, then barbecue.

CL