My childhood memories were of my dad making bacon.
He'd go to the butcher for thick cuts of bacon with the rind intact.
He'd fill a cast-iron pot with bacon grease from previous meals and heat it to boiling, then layer in the bacon.
the moisture from the bacon would cause it to pop and "explode" -- coating the walls of the kitchen and made the environment like Vietnam, I was in my foxhole (under the kitchen table) but would often get hit by a droplet of splattering bacon grease.
I doubt I could find that cut of bacon anywhere -- and don't have a coffee-tin filled with grease that was probably older than I am -- but if I did, that is what I would make for breakfast... but only after gulping down a handfull of Chitosan, Glucomannan, Psyllium Husk... and following it up with a hit of Vitamin E.
My childhood memories were of my dad making bacon.
He'd go to the butcher for thick cuts of bacon with the rind intact.
He'd fill a cast-iron pot with bacon grease from previous meals and heat it to boiling, then layer in the bacon.
the moisture from the bacon would cause it to pop and "explode" -- coating the walls of the kitchen and made the environment like Vietnam, I was in my foxhole (under the kitchen table) but would often get hit by a droplet of splattering bacon grease.
I doubt I could find that cut of bacon anywhere -- and don't have a coffee-tin filled with grease that was probably older than I am -- but if I did, that is what I would make for breakfast... but only after gulping down a handfull of Chitosan, Glucomannan, Psyllium Husk... and following it up with a hit of Vitamin E.
Poor baby.
You are way too paranoid. ;-)
Just follow up the meal with a bottle of Magnesium citrate.
<smirk> -- Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
My childhood memories were of my dad making bacon.
He'd go to the butcher for thick cuts of bacon with the rind intact.
<snip of war zone>
Our butchershop has this kind of bacon. It is good stuff! I use it in baked brown beans that I can up for later use. The bacon that comes in those vacuum packs in the grocery store are flavourless and too thin to be of much use, IMO. Other bacon style items our butchershop has - salt pork which is like a 4" block of very salty bacon, unsalted pork back that looks like bacon without the salt - both are great ingredients to cook with.
My childhood memories were of my dad making bacon.
He'd go to the butcher for thick cuts of bacon with the rind intact.
<snip of war zone>
Our butchershop has this kind of bacon. It is good stuff! I use it in baked brown beans that I can up for later use. The bacon that comes in those vacuum packs in the grocery store are flavourless and too thin to be of much use, IMO. Other bacon style items our butchershop has -
salt
Quoted message said:
pork which is like a 4" block of very salty bacon, unsalted pork back that looks like bacon without the salt - both are great ingredients to cook with.
We used to order slabs of bacon from a company called (iirc) Spring Hills Meats (Tennessee). You could slice as thick slices as you liked and after going through two slabs, you had about enough skin to make a football. We also ordered their 2 foot long breakfast sausage in a burlap bag.
We used to order slabs of bacon from a company called (iirc) Spring Hills Meats (Tennessee). You could slice as thick slices as you liked and after going through two slabs, you had about enough skin to make a football. We also ordered their 2 foot long breakfast sausage in a burlap bag.
What a treat they were!
I'm remembering back when I was a kid... we did that too. Not sure what company it was, but my grandfather used to love to expose us to foods from his childhood - so we got treats like that every so often.
My childhood memories were of my dad making bacon.
He'd go to the butcher for thick cuts of bacon with the rind intact.
<snip of war zone>
Our butchershop has this kind of bacon. It is good stuff! I use it in baked brown beans that I can up for later use. The bacon that comes in those vacuum packs in the grocery store are flavourless and too thin to be of much use, IMO. Other bacon style items our butchershop has - salt pork which is like a 4" block of very salty bacon, unsalted pork back that looks like bacon without the salt - both are great ingredients to cook with.
We used to order slabs of bacon from a company called (iirc) Spring Hills Meats (Tennessee). You could slice as thick slices as you liked and after going through two slabs, you had about enough skin to make a football. We also ordered their 2 foot long breakfast sausage in a burlap bag.
Gayle's Market on Rt 33 near Massanutten Mountain in Virginia still carries stuff like that. Huge slabs of dry-cured bacon, hams hanging from rafters...
They cut the bacon on a band saw. You can buy a hunk or they'll slice it to suit you. I've had them do some about 3/8" thick which I then cooked on a rack over a baking pan to catch the rendered fat. 250°F until they weigh like a feather - an hour or so. Virtually all the renderable fat is out. Then I covered them with either honey or brown sugar and put them back into the oven for it to melt in. Yowzah...
Gayle's Market on Rt 33 near Massanutten Mountain in Virginia still carries stuff like that. Huge slabs of dry-cured bacon, hams hanging from rafters...
They cut the bacon on a band saw. You can buy a hunk or they'll slice
it
Quoted message said:
to suit you. I've had them do some about 3/8" thick which I then cooked on a rack over a baking pan to catch the rendered fat. 250øF until they weigh like a feather - an hour or so. Virtually all the renderable fat is out. Then I covered them with either honey or brown sugar and put them back into the oven for it to melt in. Yowzah...
Pastorio
LOL! I'm picturing bacon steaks! 🙂))
I tried googling Gayle's Market and all I got was a picture of the place, no website.
"OmManiPadmeOmelet" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
In article <dIX8f.2625$0M1.2099@dukeread12>,
dwacôn said:
My childhood memories were of my dad making bacon.
He'd go to the butcher for thick cuts of bacon with the rind intact.
He'd fill a cast-iron pot with bacon grease from previous meals and heat it to boiling, then layer in the bacon.
the moisture from the bacon would cause it to pop and "explode" -- coating the walls of the kitchen and made the environment like Vietnam, I was in my foxhole (under the kitchen table) but would often get hit by a droplet of splattering bacon grease.
I doubt I could find that cut of bacon anywhere -- and don't have a coffee-tin filled with grease that was probably older than I am -- but if I did, that is what I would make for breakfast... but only after gulping down a handfull of Chitosan, Glucomannan, Psyllium Husk... and following it up with a hit of Vitamin E.
Poor baby.
You are way too paranoid. ;-)
Just follow up the meal with a bottle of Magnesium citrate.
"OmManiPadmeOmelet" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
In article <dIX8f.2625$0M1.2099@dukeread12>,
dwacôn said:
My childhood memories were of my dad making bacon.
He'd go to the butcher for thick cuts of bacon with the rind intact.
He'd fill a cast-iron pot with bacon grease from previous meals and heat it to boiling, then layer in the bacon.
the moisture from the bacon would cause it to pop and "explode" -- coating the walls of the kitchen and made the environment like Vietnam, I was in my foxhole (under the kitchen table) but would often get hit by a droplet of splattering bacon grease.
I doubt I could find that cut of bacon anywhere -- and don't have a coffee-tin filled with grease that was probably older than I am -- but if I did, that is what I would make for breakfast... but only after gulping down a handfull of Chitosan, Glucomannan, Psyllium Husk... and following it up with a hit of Vitamin E.
Poor baby.
You are way too paranoid. ;-)
Just follow up the meal with a bottle of Magnesium citrate.
What a meanie!
I was kidding... ;-) And anyone that knows me knows that.
Cheers! -- Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
On Sun, 30 Oct 2005 13:33:35 -0500, "Bob (this one)" <[email hidden]>
Quoted message said:
Andy said:
~patches~ said:
dwacôn wrote:
>My childhood memories were of my dad making bacon. > >He'd go to the butcher for thick cuts of bacon with the rind intact.
<snip of war zone>
Our butchershop has this kind of bacon. It is good stuff! I use it in baked brown beans that I can up for later use. The bacon that comes in those vacuum packs in the grocery store are flavourless and too thin to be of much use, IMO. Other bacon style items our butchershop has - salt pork which is like a 4" block of very salty bacon, unsalted pork back that looks like bacon without the salt - both are great ingredients to cook with.
We used to order slabs of bacon from a company called (iirc) Spring Hills Meats (Tennessee). You could slice as thick slices as you liked and after going through two slabs, you had about enough skin to make a football. We also ordered their 2 foot long breakfast sausage in a burlap bag.
Gayle's Market on Rt 33 near Massanutten Mountain in Virginia still carries stuff like that. Huge slabs of dry-cured bacon, hams hanging from rafters...
They cut the bacon on a band saw. You can buy a hunk or they'll slice it to suit you. I've had them do some about 3/8" thick which I then cooked on a rack over a baking pan to catch the rendered fat. 250°F until they weigh like a feather - an hour or so. Virtually all the renderable fat is out. Then I covered them with either honey or brown sugar and put them back into the oven for it to melt in. Yowzah...
