I purchased a rotisserie roasted pork knuckle at the Farmer's Market yesterday. I unfortunately neglected to pay attention to the prep instructions on the scribbled note at the stand. When I got home, I got out the slow cooker and started throwing stuff in...the meat and knuckle bone, a ham hock that I had stored in the freezer, a bunch of shredded carrots, cabbage, a cut up onion, 2 cut up apples, some seasoning, and a beer poured over the whole thing. I left it slow cooking for about 8 hours, then on warm overnight. When I got up this morning, the slow cooker was off and it was room temperature. Two questions: 1. is it safe to eat? 2. It doesn't really seem edible in it's current state. There's not a lot of liquid but what there is is mostly fat. It smells good but looks like a mushy mess. Is it salvageable for any purpose? Can I do something else to it to make it a broth base? Bonus question: I pulled the crispy skin off and stuck it in the refrigerator separately. Suggestions on what to do with that?
posted by ms_rasclark
on Sep 16, 2012 -
As far as my Google-fu will take me, knuckle cracking is "probably not" associated with arthritis, and "maybe bad for other reasons" over long periods of time. I'm addicted to cracking my knuckles, and I'd like to get more info on the following:
1. Any new or particularly informative studies on the subject? All I can seem to find are medical studies using ridiculously few numbers of people.
2. Any more info on the non-arthritis side effects of knuckle cracking?
3. How on earth do I stop? My hands hurt when I don't crack them, and I do it unconsciously in movie theaters, operas, everywhere. Toes too.
posted by sirion
on Jun 6, 2005 -