Bean and bacon soup???

Monsur Fromage du Pollet said:

If it is Bean and bacon soup...Why do you start out with a ham bone?

--

is that happened it wouldn't be bean with bacon silly candian man..

Crash

Monsur Fromage du Pollet said:

If it is Bean and bacon soup...Why do you start out with a ham bone?

--

is that happened it wouldn't be bean with bacon silly candian man..

Crash

Monsur Fromage du Pollet said:

If it is Bean and bacon soup...Why do you start out with a ham bone?

Dunno, what recipe are you using? Damsel's recipe doesn't call for a ham
bone:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried navy beans -- (2 cups)
1/4 pound bacon slices
1 medium onion -- finely diced
2 medium carrots -- finely diced
1/2 teaspoon dried thyme
2 medium bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups water
few drops liquid smoke flavoring

Sort and wash beans, and soak overnight in 6 cups lukewarm water. Drain
thoroughly.

Cut bacon slices at 1/2-inch intervals. Fry bacon pieces until crisp.
Remove from pan and set aside. Saute onion in bacon grease until
translucent.

In a large saucepan or dutch oven, combine all ingredients except liquid
smoke. Heat to boiling, then lower heat and simmer for 1 1/2 to 2
hours, or until beans are tender. Add liquid smoke to taste.

jmcquown wrote on 28 Jul 2005 in rec.food.cooking

Quoted message said:

Dunno, what recipe are you using?

....Take Note of the part about ham stock....

Campbell's Bean and Bacon Soup

Posted by warden2three at recipegoldmine.com

2 cups navy beans
6 bacon slices, fried crisp and minced
3 small to medium carrots, minced
3 medium celery stalks, minced
1 onion, minced
1/2 teaspoon thyme
2 to 4 cloves garlic, minced
1 (4 ounce) can tomato paste
Dash of dried red pepper flakes
6 to 8 cups water (substituting 1 or 2 cups of ham
stock for 1 or 2 cups of water gives this
soup an extra depth of flavor)
1 tablespoon wine vinegar
Few drops liquid smoke
Salt and pepper to taste

Soak beans overnight and discard water. Place all ingredients except
wine vinegar, salt and pepper in a large kettle. Simmer until beans are
tender (about 3 hours).

Puree 1 to 2 cups of soup and return to pot. Add wine vinegar and
liquid smoke, mix well. Salt and pepper to taste. Serve with hot
cornbread and honey.

Servings: 4

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Monsur Fromage du Pollet said:

jmcquown wrote on 28 Jul 2005 in rec.food.cooking

Quoted message said:

Dunno, what recipe are you using?

...Take Note of the part about ham stock....

Campbell's Bean and Bacon Soup

Posted by warden2three at recipegoldmine.com

2 cups navy beans
6 bacon slices, fried crisp and minced
3 small to medium carrots, minced
3 medium celery stalks, minced
1 onion, minced
1/2 teaspoon thyme
2 to 4 cloves garlic, minced
1 (4 ounce) can tomato paste
Dash of dried red pepper flakes
6 to 8 cups water (substituting 1 or 2 cups of ham
stock for 1 or 2 cups of water gives this
soup an extra depth of flavor)

(snippage)

Okay... but it does suggest adding some ham stock to the water, doesn't say
it's required! 🙂

Jill

Monsur Fromage du Pollet said:

jmcquown wrote on 28 Jul 2005 in rec.food.cooking

Quoted message said:

Dunno, what recipe are you using?

...Take Note of the part about ham stock....

Campbell's Bean and Bacon Soup

Posted by warden2three at recipegoldmine.com

2 cups navy beans
6 bacon slices, fried crisp and minced
3 small to medium carrots, minced
3 medium celery stalks, minced
1 onion, minced
1/2 teaspoon thyme
2 to 4 cloves garlic, minced
1 (4 ounce) can tomato paste
Dash of dried red pepper flakes
6 to 8 cups water (substituting 1 or 2 cups of ham
stock for 1 or 2 cups of water gives this
soup an extra depth of flavor)
1 tablespoon wine vinegar
Few drops liquid smoke
Salt and pepper to taste

What's your point? It lists ham stock as an optional ingredient. Did
you "take note" of the six slices of bacon?

It has carrots too, are you going to insist that it's a carrot soup?

Brian

jmcquown wrote on 28 Jul 2005 in rec.food.cooking

Quoted message said:

Okay... but it does suggest adding some ham stock to the water,
doesn't say it's required! 🙂

Jill

Ha the damn recipe didn't even mention the red bell pepper or the leeks
I Added...Silly Recipe...Soup is for Kids!

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

"Monsur Fromage du Pollet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

If it is Bean and bacon soup...Why do you start out with a ham bone?

isn't the term 'bacon' often used for any cuts of cured pork? Besides,
there's 'bacon' there in your recipe anyway ',;~}~

Shaun aRe

Shaun aRe said:

isn't the term 'bacon' often used for any cuts of cured pork? Besides,
there's 'bacon' there in your recipe anyway ',;~}~

Is a cured ham "bacon"? Are cured spareribs "bacon"? No not at all.
Bacon is bacon.

Salted and (or) smoked meat from the back and sides of a pig. American
bacon (or "streaky bacon" as it's known in Britian) is a very fatty
slab taken from the underside of a pig. The sliced bacon found in
grocery stores is usually cured and smoked.

Canadian bacon, taken from the loin or back of the pig, is closer to
ham in taste and texture.

On Fri 29 Jul 2005 05:34:13a, Shaun aRe wrote in rec.food.cooking:

Quoted message said:

"Monsur Fromage du Pollet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

If it is Bean and bacon soup...Why do you start out with a ham bone?

isn't the term 'bacon' often used for any cuts of cured pork? Besides,
there's 'bacon' there in your recipe anyway ',;~}~

No. In the US, bacon means bacon. Other cuts are referred to individually;
e.g., ham (assumed cured/smoked, otherwise "fresh ham"😉, smoked pork chops,
smoked hocks, etc. One might, in fact, include bacon and ham in the same
recipe.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 29 Jul 2005 05:34:13a, Shaun aRe wrote in rec.food.cooking:

Quoted message said:

"Monsur Fromage du Pollet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

If it is Bean and bacon soup...Why do you start out with a ham bone?

isn't the term 'bacon' often used for any cuts of cured pork? Besides,
there's 'bacon' there in your recipe anyway ',;~}~

No. In the US, bacon means bacon. Other cuts are referred to
individually;
e.g., ham (assumed cured/smoked, otherwise "fresh ham"😉, smoked pork
chops,
smoked hocks, etc. One might, in fact, include bacon and ham in the same
recipe.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Except for Canadian Bacon. Which some folks confuse with peameal bacon.
They are not the same.

On Fri 29 Jul 2005 03:10:49p, MOMPEAGRAM wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 29 Jul 2005 05:34:13a, Shaun aRe wrote in rec.food.cooking:

Quoted message said:

"Monsur Fromage du Pollet" <[email hidden]> wrote in message
news:[email hidden]...
> If it is Bean and bacon soup...Why do you start out with a ham bone?

isn't the term 'bacon' often used for any cuts of cured pork? Besides,
there's 'bacon' there in your recipe anyway ',;~}~

No. In the US, bacon means bacon. Other cuts are referred to
individually; e.g., ham (assumed cured/smoked, otherwise "fresh ham"😉,
smoked pork chops, smoked hocks, etc. One might, in fact, include
bacon and ham in the same recipe.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Except for Canadian Bacon. Which some folks confuse with peameal bacon.
They are not the same.

Except for the cornmeal, what is the difference between Canadian bacon and
peanmeal bacon? Canadian bacon I can usually take or leave. I would
practically kill for peameal bacon.

TIA

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright said:

On Fri 29 Jul 2005 03:10:49p, MOMPEAGRAM wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 29 Jul 2005 05:34:13a, Shaun aRe wrote in rec.food.cooking:

>
> "Monsur Fromage du Pollet" <[email hidden]> wrote in message
> news:[email hidden]...
>> If it is Bean and bacon soup...Why do you start out with a ham bone?
>
> isn't the term 'bacon' often used for any cuts of cured pork? Besides,
> there's 'bacon' there in your recipe anyway ',;~}~

No. In the US, bacon means bacon. Other cuts are referred to
individually; e.g., ham (assumed cured/smoked, otherwise "fresh ham"😉,
smoked pork chops, smoked hocks, etc. One might, in fact, include
bacon and ham in the same recipe.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Except for Canadian Bacon. Which some folks confuse with peameal bacon.
They are not the same.

Except for the cornmeal, what is the difference between Canadian bacon and
peanmeal bacon? Canadian bacon I can usually take or leave. I would
practically kill for peameal bacon.

http://www.alliedkenco.com/data/recipes/peameal.htm

Peameal Bacon is similar to Canadian Bacon. It is cured but not smoked.
Peameal Bacon is made from pork loins weighing 12-14 Lb. They are
trimmed of all the fat and the bones are removed. The term peameal
comes from the ground yellow peas with which the bacon was originally
coated. This ensured better curing and shelf life and avoided bacterial
problems. Over the years this tradition was changed to cornmeal, due to
the availability of corn.

You may buy boneless loins from your butcher shop, which are about 8
Lb. or so. Some supermarkets sell 4 Lb. loins that are half loins.
These loins are sometimes pumped with marinades, water or other
liquids. They should not be used in the recipes listed below, as the
liquid level present in them will affect the curing process. Be sure to
ask for a loin that has not been pumped.

The meat is then cured in a brine solution or by dry rub. After curing
the loins are coated with yellow cornmeal, sliced and fried.
---

Sheldon

Wayne Boatwright wrote on 29 Jul 2005 in rec.food.cooking

Quoted message said:

Except for the cornmeal, what is the difference between Canadian
bacon and peanmeal bacon? Canadian bacon I can usually take or
leave. I would practically kill for peameal bacon.

TIA

Damn...I just threw a lb of peameal bacon out due to freezer burn.

Any Canadian Bacon (Back Bacon) I've seen has a small piece of fat
along one edge. Pea meal bacon doesn't. Pea meal bacon comes
unsliced...All the back bacon I've seen was sliced.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Sheldon wrote on 29 Jul 2005 in rec.food.cooking

Quoted message said:

Peameal Bacon is similar to Canadian Bacon. It is cured but not
smoked. Peameal Bacon is made from pork loins weighing 12-14 Lb.
They are trimmed of all the fat and the bones are removed. The
term peameal comes from the ground yellow peas with which the
bacon was originally coated. This ensured better curing and shelf
life and avoided bacterial problems. Over the years this tradition
was changed to cornmeal, due to the availability of corn.

The pea meal is an indicator the size of the ground corn meal
used (Fine, Pea meal, coarse etc.)...You musta read a American
Reference...Not a Canadian reference one.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

"Monsur Fromage du Pollet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright wrote on 29 Jul 2005 in rec.food.cooking

Quoted message said:

Except for the cornmeal, what is the difference between Canadian
bacon and peanmeal bacon? Canadian bacon I can usually take or
leave. I would practically kill for peameal bacon.

TIA

Damn...I just threw a lb of peameal bacon out due to freezer burn.

Any Canadian Bacon (Back Bacon) I've seen has a small piece of fat
along one edge. Pea meal bacon doesn't. Pea meal bacon comes
unsliced...All the back bacon I've seen was sliced.

In Canada, Peameal bacon usually is not smoked, just pickled. And Canadian
Bacon is available by the piece to
slice yourself. That's the way I buy it because it's cheaper and usually
better quality.

Myself, I prefer Canadian bacon over peameal. I prefer a smoked product.

MoM

Monsur Fromage du Pollet said:

Sheldon wrote on 29 Jul 2005 in rec.food.cooking

Quoted message said:

Peameal Bacon is similar to Canadian Bacon. It is cured but not
smoked. Peameal Bacon is made from pork loins weighing 12-14 Lb.
They are trimmed of all the fat and the bones are removed. The
term peameal comes from the ground yellow peas with which the
bacon was originally coated. This ensured better curing and shelf
life and avoided bacterial problems. Over the years this tradition
was changed to cornmeal, due to the availability of corn.

The pea meal is an indicator the size of the ground corn meal
used (Fine, Pea meal, coarse etc.)...You musta read a American
Reference...Not a Canadian reference one.

You must be typing in Canadian English because what you wrote makes not
a whit of sense to this American English speaker... do all Canadians
use English at the 3 year old dyslexic [censored] level or just you?

Sheldon

On Sat 30 Jul 2005 05:36:04a, MOMPEAGRAM wrote in rec.food.cooking:

Quoted message said:

"Monsur Fromage du Pollet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright wrote on 29 Jul 2005 in rec.food.cooking

Quoted message said:

Except for the cornmeal, what is the difference between Canadian
bacon and peanmeal bacon? Canadian bacon I can usually take or
leave. I would practically kill for peameal bacon.

TIA

Damn...I just threw a lb of peameal bacon out due to freezer burn.

Any Canadian Bacon (Back Bacon) I've seen has a small piece of fat
along one edge. Pea meal bacon doesn't. Pea meal bacon comes
unsliced...All the back bacon I've seen was sliced.

In Canada, Peameal bacon usually is not smoked, just pickled. And
Canadian Bacon is available by the piece to
slice yourself. That's the way I buy it because it's cheaper and
usually better quality.

Myself, I prefer Canadian bacon over peameal. I prefer a smoked
product.

MoM

Thank you! Years ago we used to spend a week each summer in Niagara-on-
the-Lake, staying at the venerable Oban Inn before it was razed by fire,
then after that at the Prince of Wales Hotel. Both hotel restaurants
served the best peameal bacon I've ever eaten. We would buy several pounds
of peameal bacon at a local market to take back to Ohio.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Thank you! Years ago we used to spend a week each summer in Niagara-on-
the-Lake, staying at the venerable Oban Inn before it was razed by fire,
then after that at the Prince of Wales Hotel. Both hotel restaurants
served the best peameal bacon I've ever eaten. We would buy several
pounds
of peameal bacon at a local market to take back to Ohio.

--
Wayne Boatwright *¿*
____________________________________________

Oh Wayne,

I just went to Niagara-on-the-Lake for the first time last summer! Thanks
for the memory! What a gem of a place. And, I remember seeing the Prince
of Wales Hotel. It was a watermelon festival when I was there. Watermelon
daiquiris, yum.

Elisa