I remember driving home from Sunbright, TN one Sunday. I stopped in at a small general store and on a whim inquired about the New York Times.

“Why would you want that? You’re not in New York,” came the reply. In a sense, I felt like I deserved that.

cheers, Passionlessly
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I too like to buy sustainable…and Rubberwood certainly looks ecologically friendly. From my Google search, I instantly found a few websites that stated exactly what you are saying above. Then I thought about it for a second…it is great that they “reuse” these otherwise cut down, old trees to make this furniture, but are all the Rubberwood trees old and been previously used to make rubber? Is it possible that as they are slashing and burning the Amazon and other jungles, they come upon these Rubberwood trees and simply toss them into the batch of trees to sell to foreign lands?

The answer is, unfortunately yes. Unless someone can show me a massive Rubberwood tree plantation, and show me pics of the guys cutting down the old trees and show me some figures showing that the rubber industry has used so many old trees that they can sustainably harvest the old trees to be reused for furniture, I’m going to believe that this is just another shell game being played on consumers. We’re trying to be responsible, and eco-friendly, and the interests of money are being used to fool us. Shame on whoever is doing that!!!

Kris

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you can cut your own slices from a pork loin roast, or you can use boneless loin chops such as they sell at Costco or Sam’s. If you go this route, you’ll need to flatten your slices as much as you can with one of those cast aluminum meat tenderizers. Maybe a pasta machine would work; I’ve never tried it, but my dad tells me that he’s seen some sort of roller contraption for pressing the meat.

personally, lately I’ve been buying pre-cubed pork loin at my local grocery. Those are flat enough to fry, and they save me a lot of work; most places don’t have them though. If you have actual human butchers at your grocery, maybe you can get them to do it for you.

take an egg, and about 1/3 cup milk, mix them, and pour them into a large dish. Crush a package of saltines as finely as you can; I use a gallon ziploc bag and that cast iron mallet. put the cracker crumbs into another dish like the one with the egg/milk in it.

dip each side of the meat into the egg/milk, and then dredge it in the cracker crumbs. you can stack them and let them dry on another plate while you finish the rest of them.

then just fry them in the oil. depending on how hot the oil is, you should be able to get the desired doneness in about 40 seconds or so on each side.

drain them on paper towels, then eat them on buns with pickles and catsup.