Thread: OT: Breakfast

On Jul 11, 7:25*am, Andy <a...@b.c> wrote:
> OT: Breakfast
>
> Bacon and garlic'd and pepper'd eggs and real buttered toast with a tall
> glass of OJ.
>
> You?
>
> Andy

Sounds good. I had 2 warm biscuits with butter. Coffee.
Now let's talk bacon. I've noticed that much of the bacon purchased
at the supermarket falls below my standards. It is sliced too thin,
fatty, and I've noticed that much water comes out during the cooking
process. The best bacon I've had is breakfast style bacon purchased
at the local farmer's market.($3.99Can per pound). Absolutely
outstanding. A bit of fat comes out from cooking AND there is no
water injected into it.
I googled bacon and found that it is accepted practice for the packing
houses to inject water into their bacon.

Bent Attorney Esq. said...

> On Jul 11, 7:25*am, Andy <a...@b.c> wrote:
>> OT: Breakfast
>>
>> Bacon and garlic'd and pepper'd eggs and real buttered toast with a tall
>> glass of OJ.
>>
>> You?
>>
>> Andy
>
> Now let's talk bacon. I've noticed that much of the bacon purchased
> at the supermarket falls below my standards. It is sliced too thin,
> fatty, and I've noticed that much water comes out during the cooking
> process. The best bacon I've had is breakfast style bacon purchased
> at the local farmer's market.($3.99Can per pound). Absolutely
> outstanding. A bit of fat comes out from cooking AND there is no
> water injected into it.
> I googled bacon and found that it is accepted practice for the packing
> houses to inject water into their bacon.


Bent Attorney Esq,

I'm also a great bacon fan.

I can't put up nearly as good a food argument as I used to be able to.

But my favorite chef at my favorite lunch bar and grill used to deep fry a
handful of bacon and slap it onto my cheeseburger. I never complained,
rather I was content just growing fat! :9

Andy
--
Ladies and gentlemen, Elvis has left the building. Thank you and good
night.

Bent Attorney Esq. wrote:

> I googled bacon and found that it is accepted practice for the packing
> houses to inject water into their bacon.

The entire pork industry seems to think that's fine. You have to
watch your step when buying chops or roasts to make sure it's not
'enhanced.'

nancy

Andy said...

> Bent Attorney Esq. said...
>
>> On Jul 11, 7:25*am, Andy <a...@b.c> wrote:
>>> OT: Breakfast
>>>
>>> Bacon and garlic'd and pepper'd eggs and real buttered toast with a
tall
>>> glass of OJ.
>>>
>>> You?
>>>
>>> Andy
>>
>> Now let's talk bacon. I've noticed that much of the bacon purchased
>> at the supermarket falls below my standards. It is sliced too thin,
>> fatty, and I've noticed that much water comes out during the cooking
>> process. The best bacon I've had is breakfast style bacon purchased
>> at the local farmer's market.($3.99Can per pound). Absolutely
>> outstanding. A bit of fat comes out from cooking AND there is no
>> water injected into it.
>> I googled bacon and found that it is accepted practice for the packing
>> houses to inject water into their bacon.
>
>
> Bent Attorney Esq,
>
> I'm also a great bacon fan.
>
> I can't put up nearly as good a food argument as I used to be able to.
>
> But my favorite chef at my favorite lunch bar and grill used to deep fry
a
> handful of bacon and slap it onto my cheeseburger. I never complained,
> rather I was content just growing fat! :9
>
> Andy

And here i thought I was oustanding in my field, until I met Elvis!!!

Andy

Nancy Young said...

> The entire pork industry seems to think that's fine. You have to
> watch your step when buying chops or roasts to make sure it's not
> 'enhanced.'
>
> nancy


nancy,

You're just trying to scare me!!!

Andy

"Nancy Young" <[email protected]> wrote in message
news:1M%5m.25165$[email protected]..
> Bent Attorney Esq. wrote:
>
>> I googled bacon and found that it is accepted practice for the packing
>> houses to inject water into their bacon.
>
> The entire pork industry seems to think that's fine. You have to watch
> your step when buying chops or roasts to make sure it's not
> 'enhanced.'
>
It makes pretty good lunchmeat.

On Jul 11, 7:41*am, "Nancy Young" <rjynly...@comcast.net> wrote:
> Bent Attorney Esq. wrote:
> > I googled bacon and found that it is accepted practice for the packing
> > houses to inject water into their bacon.
>
> The entire pork industry seems to think that's fine. *You have to
> watch your step when buying chops or roasts to make sure it's not
> 'enhanced.'Wal Mart, SuperTarget and Aldi all sell BEEF that is "enhanced.."
Ick.
>
> nancy

--Bryan

On Jul 11, 8:06*am, Bobo Bonobo® <class...@brick.net> wrote:
> On Jul 11, 7:41*am, "Nancy Young" <rjynly...@comcast.net> wrote:
>
> > Bent Attorney Esq. wrote:
> > > I googled bacon and found that it is accepted practice for the packing
> > > houses to inject water into their bacon.
>
> > The entire pork industry seems to think that's fine. *You have to
> > watch your step when buying chops or roasts to make sure it's not
> > 'enhanced.'Wal Mart, SuperTarget and Aldi all sell BEEF that is "enhanced."
> Ick.

Oh, but it makes the meat so much moister and juicier!!

Especially when cooked by people that don't really know how to cook!

John Kuthe...

>
> > nancy
>
> --Bryan

John Kuthe said...

> moister


Uhm... is that actually a word?

More moist?

What the heck.

My last grilled cheese was so much moister than the last.

Darn... now I gotta think again!!! Thanks a lot!

And on a weekend, even!

2*2 = 4
3*3 = 6

It's not like I ain't got better things to do!

Andy

On Jul 11, 8:23*am, Andy <a...@b.c> wrote:
> John Kuthe said...
>
> > moister
>
> Uhm... is that actually a word?

Of course! Moist, moister and moistest!! :-)

John Kuthe...


>
> More moist?
>
> What the heck.
>
> My last grilled cheese was so much moister than the last.
>
> Darn... now I gotta think again!!! Thanks a lot!
>
> And on a weekend, even!
>
> 2*2 = 4
> 3*3 = 6
>
> It's not like I ain't got better things to do!
>
> Andy

On Jul 11, 9:37*am, John Kuthe <johnku...@gmail.com> wrote:
> On Jul 11, 8:23*am, Andy <a...@b.c> wrote:
>
> > John Kuthe said...
>
> > > moister
>
> > Uhm... is that actually a word?
>
> Of course! Moist, moister and moistest!! :-)
>
> John Kuthe...
>

Or moist, plusMoist, doublePlusMoist.

>
>
>
>
> > More moist?
>
> > What the heck.
>
> > My last grilled cheese was so much moister than the last.
>
> > Darn... now I gotta think again!!! Thanks a lot!
>
> > And on a weekend, even!
>
> > 2*2 = 4
> > 3*3 = 6
>
> > It's not like I ain't got better things to do!
>
> > Andy

Bobo Bonobo® wrote:
> On Jul 11, 7:41 am, "Nancy Young" <rjynly...@comcast.net> wrote:
>> Bent Attorney Esq. wrote:
>>> I googled bacon and found that it is accepted practice for the
>>> packing houses to inject water into their bacon.
>>
>> The entire pork industry seems to think that's fine. You have to
>> watch your step when buying chops or roasts to make sure it's not
>> 'enhanced.'

> Wal Mart, SuperTarget and Aldi all sell BEEF that is
> "enhanced." Ick.

Not to me, that's for sure. I think they started injecting pork because
they'd low-fatted it into inedibility, so they figured great idea, we'll
sell water at beef prices, too! Somehow I think it's got to be worse
in beef. Blech.

nancy

John Kuthe said...

> On Jul 11, 8:23*am, Andy <a...@b.c> wrote:
>> John Kuthe said...
>>
>> > moister
>>
>> Uhm... is that actually a word?
>
> Of course! Moist, moister and moistest!! :-)


Oh, a wise guy, eh?

Andy

On Jul 11, 8:50*am, "Nancy Young" <rjynly...@comcast.net> wrote:
> Bobo Bonobo® wrote:
> > On Jul 11, 7:41 am, "Nancy Young" <rjynly...@comcast.net> wrote:
> >> Bent Attorney Esq. wrote:
> >>> I googled bacon and found that it is accepted practice for the
> >>> packing houses to inject water into their bacon.
>
> >> The entire pork industry seems to think that's fine. You have to
> >> watch your step when buying chops or roasts to make sure it's not
> >> 'enhanced.'
> > Wal Mart, SuperTarget and Aldi all sell BEEF that is
> > "enhanced." Ick.
>
> Not to me, that's for sure. *I think they started injecting pork because
> they'd low-fatted it into inedibility, so they figured great idea, we'll
> sell water at beef prices, too! *Somehow I think it's got to be worse
> in beef. *Blech.

Water is heavy. 8lbs a gallon or 69lbs a cu/ft! That's the reason most
orange juices are shipped as concentrates, to lower shipping coasts.

Inject 100lbs of water into 900lbs of pork and what do you have?
1000lbs of "pork"!! And beef is even more profitable than pork!!

It's all about the economy. Food is a huge business.

John Kuthe...

>
> nancy

John Kuthe said...

> Water is heavy. 8lbs

In a roundabout way, that's how our band was named!

"8 Pound Head" The average weight of a human brain.

Andy

"Nancy Young" <[email protected]> wrote in message
news:1M%5m.25165$[email protected]..
> Bent Attorney Esq. wrote:
>
>> I googled bacon and found that it is accepted practice for the packing
>> houses to inject water into their bacon.
>
> The entire pork industry seems to think that's fine. You have to watch
> your step when buying chops or roasts to make sure it's not
> 'enhanced.'
>
> nancy

At least it serves some purpose in hams and bacon. I inject my brisket when
corning it so the cure takes place faster and thoroughly. Commercial cure
are often done with injection for cost reasons, unlike a Parma ham that
takes a long time.

As for the "enhanced" pork, I refuse to buy it. IMO, they are just selling
water at pork prices. The alleged purpose is to render the meat more tender
and juicy because it is so lean and can easily be overcooked and dry. Last
time I looked, Wal Mart had lots of injected meat, but some of the other
stores seem to have dropped it.

Ed Pawlowski wrote:
> "Nancy Young" <[email protected]> wrote

>> The entire pork industry seems to think that's fine. You have to
>> watch your step when buying chops or roasts to make sure it's not
>> 'enhanced.'

> At least it serves some purpose in hams and bacon. I inject my
> brisket when corning it so the cure takes place faster and
> thoroughly. Commercial cure are often done with injection for cost
> reasons, unlike a Parma ham that takes a long time.

I hate when you put something on to cook and in no time it's
simmering in water. Not what I had in mind. Some of those ham
steaks are some 25% water.

> As for the "enhanced" pork, I refuse to buy it. IMO, they are just
> selling water at pork prices.

Absolutely.

> The alleged purpose is to render the
> meat more tender and juicy because it is so lean and can easily be
> overcooked and dry.

Gee, thanks, but I'll inject my own water if you don't mind. Heh.
Better idea ... quit raising those ghastly lean pork chops.

> Last time I looked, Wal Mart had lots of
> injected meat, but some of the other stores seem to have dropped it.

What frosts me is you have to have eyes like an eagle to spot the
notice on the label. I don't know how they get away with that teeny
print.

nancy

On Jul 11, 5:51*am, Andy <a...@b.c> wrote:
> Nancy Young said...
>
> > The entire pork industry seems to think that's fine. *You have to
> > watch your step when buying chops or roasts to make sure it's not
> > 'enhanced.'
>
> > nancy
>
> nancy,
>
> You're just trying to scare me!!!
>
> Andy

Boo!!

On Jul 11, 6:25*am, Andy <a...@b.c> wrote:
> OT: Breakfast
>
> Bacon and garlic'd and pepper'd eggs and real buttered toast with a tall
> glass of OJ.
>
> You?
>
> Andy

9:00 AM Saturday : Roast beef sandwich on whole grain bread with
light mayo, horseradish, lettuce, tomato and Walla Walla onion. 13
grams Ghirardelli 60% cocoa dark chocolate. Iced tea.
Lynn in Fargo
yesterday: multi-grain Cheerios and 2% milk