bacon

I've never butchered a hog, but I've used calamine lotion to good effect.

I can hardly recall my last taste of bacon....1968 in a British Railways dining car; rashers and tomatos and kippers

I get real bacon from a local farmer who mostly supplies restaurants. I also have a old fashioned butcher shop within driving distance that usually has it. Yes, it's very different from that Oscar Meyer grease.

I buy a brand called "Hempler's" at the grocery store and it's very good for just a bit more money than the big name brands. It might be a regional thing though. If you can find it, you should try it.

We buy ours from an AMish butcher who does his own and smokes em in big blocks that we have to cut rom. Love good homemade bacon.

I actually prefer a sweet cured ham or scrapple with eggs in the morning. Bacon is too good for breakfass. It is , however, my food of choice to make just about anything else taste better.
Bacon is natures most nearly perfect tasting food. I enjoy cooking up a half pound and just eating it so.
I should be 800 pounds.

I gotta go and see if we have any bacon left.


I raised some hogs once. They just about dug up my fences.We jumped the gun on butchering the little bastards. Pigs is the real spawn of satan, set has no idea what hes talkin about.

Only problem with most bacon is that most people simply won't cook it long enough.

I know only the storebought varieties, of which I eat just a little now and then.

Sure bacon is delicious. And it was a favorite at midnight chow. However, now that it is the 21st century, and we might have some sort of National Health Insurance, the country's eating habits will likely, in my opinion, wreck any National Health Insurance effort, based on the exorbitant costs of Boom Babies and their fat laden arteries. Not just bacon. Barbecue, steaks, burgers, fries, and butter on everything.

butter is good for you.

chemically enhanced margarine, not so much...

I recall the bacon when I was a kid was so much better than the bacon we have today.

Right. They'll probably come up with another sin tax; this time on bacon, steak, and whatever else might jeprodize their national health plan. Big new taxes, which will pay for the plan, and if you want that stuff, well, the taxes are voluntary, after all.

Not if BigAgra has any say- and they do. Personally, I believe if the animals are grass fed the fat is good for you - lot's of Omega 3 in grass fed steaks. The idea of real fat being bad for you is soooo yesterday.

Actually Roger, tons of our tax money already goes to making ourselves unhealthy by supporting the creation of junk food, maybe it's time to reverse the trend. I like the idea of taxing high fructose corn syrup. Americans have subsidized the corn industry for years and it's time we put the money to better use. Maybe a collective health program will make people think twice before allowing their tax money to be spent inventing the next energy drink.

My grandmother saved her bacon fat for cooking. She had a charming depression era tin for it, holding at least a quart, with "GREASE" stamped into the side (i guess for anyone slow on the uptake). It had two lids. One nested inside the other, and was perforated so that the fat was strained as it was poured in.

I miss that, the food cooked in bacon grease.

I've been missing childhood reserved bacon grease lately (no depression-era parents, mine, but their parents were branded the waste-not-want-not lessons of that time, and it informed the semi-self-sufficient hippie ethos that our family lived in from the 70s until my brother's death in 1982, when the air went out of the balloon). No tin for us, though: bacon grease lived congealed in the frig in a sort of ceramic mug with a self-sealing lid.

Since I was largely cooking for myself at about age 8, and since I pretty much had BLT for each breakfast and a burger patty cooked in bacon grease for dinner everyday.

V. nutritious.



Was surely not good old-fashioned bacon, though.

I have a ceramic mug full of duck fat at the moment. Confit is good.

Even a little supermarket bacon fat makes a great saute base for fresh greens.

the very making of bacon

Uhm . . . not that bacon, George . . . the other kind . . .

Wow . . . i never thought of that . . . that sounds awesome . . . Dude . . .