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Thread: OT: Breakfast

  1. #1
    Andy Guest

    Default OT: Breakfast

    OT: Breakfast

    Bacon and garlic'd and pepper'd eggs and real buttered toast with a tall
    glass of OJ.

    You?

    Andy

  2. #2
    Bent Attorney Esq. Guest

    Default Re: 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.

  3. #3
    Andy Guest

    Default Re: OT: Breakfast

    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.

  4. #4
    Nancy Young Guest

    Default Re: OT: Breakfast

    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

  5. #5
    Andy Guest

    Default Re: OT: Breakfast

    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

  6. #6
    Andy Guest

    Default Re: OT: Breakfast

    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

  7. #7
    cybercat Guest

    Default Re: OT: Breakfast


    "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.



  8. #8
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: OT: Breakfast

    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


  9. #9
    John Kuthe Guest

    Default Re: OT: Breakfast

    On Jul 11, 8:06*am, Bobo BonoboŽ <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



  10. #10
    Andy Guest

    Default Re: OT: Breakfast

    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

  11. #11
    John Kuthe Guest

    Default Re: OT: Breakfast

    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



  12. #12
    Bent Attorney Esq. Guest

    Default Re: OT: Breakfast

    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



  13. #13
    Nancy Young Guest

    Default Re: OT: Breakfast

    Bobo BonoboŽ 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



  14. #14
    Andy Guest

    Default Re: OT: Breakfast

    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

  15. #15
    John Kuthe Guest

    Default Re: OT: Breakfast

    On Jul 11, 8:50*am, "Nancy Young" <rjynly...@comcast.net> wrote:
    > Bobo BonoboŽ 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



  16. #16
    Andy Guest

    Default Re: OT: Breakfast

    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

  17. #17
    Ed Pawlowski Guest

    Default Re: OT: Breakfast


    "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.



  18. #18
    Nancy Young Guest

    Default Re: OT: Breakfast

    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


  19. #19
    Chemo the Clown Guest

    Default Re: OT: Breakfast

    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!!

  20. #20
    Lynn from Fargo Ografmorffig Guest

    Default Re: OT: Breakfast

    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

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