Sqwertz wrote:

Mark Thorson wrote:

Can you cite a source for this?

You've already seen it, and you blew it off.
http://www.askthemeatman.com/how_and...um_nitrite.htm

I cite references when I assert facts.

You cite cryptic and misleading bullshit.

If by "blew it off" you mean I cited scientific
literature that demonstrates this site is full of malarkey
that paints a false picture of the risk, I certainly
did that.

Quoting the web site:

$ Does nitrite cause childhood cancers or leukemia?
$
$ No, there is no credible scientific evidence that
$ nitrite or cured foods cause or contribute
$ to childhood cancers or leukemia. At one time,
$ epidemiological reports associating these
$ factors garnered much media attention. However,
$ these studies had limitations, mixed
$ findings and, as all epidemiological studies,
$ could not prove cause and effect.

$ How are NOCs formed?
$
$ NOCs, including nitrosamines and nitrosamides,
$ are formed by a process called
$ N-nitrosation. With the presence of nitrite,
$ this process can take place in the human
$ stomach. (Because nitrosamines are much more
$ stable after food processing than
$ nitrosamides, they are of greater potential
$ concern.)

Here's much more credible information on childhood
cancers and the difference between nitrosamines
and nitrosamides:

Cancer Causes Control. 2005 Aug;16(6):619-35.
A review: dietary and endogenously formed N-nitroso
compounds and risk of childhood brain tumors.
Dietrich M, Block G, Pogoda JM, Buffler P,
Hecht S, Preston-Martin S.
School of Public Health, University of
California-Berkeley, Berkeley, CA 94720-7360, USA.

Maternal dietary exposure to N-nitroso compounds
(NOC) or to their precursors during
pregnancy has been associated with risk of
childhood brain tumors. Cured meat is one source of
exposure to dietary NOC and their precursors.
Most epidemiological studies that have examined
the role of maternal consumption of cured meats
during pregnancy have found a significant
positive association between maternal intake
of cured meat and the risk of childhood brain tumor
(CBT). NOC consist of two main groups,
N-nitrosamines and N-nitrosamides. The
carcinogenicity profiles of NOC suggest that
N-nitrosamides rather than N-nitrosamines are the
compounds that may be associated with CBT
and that they should be investigated more closely
in epidemiological studies. We present a review
of the chemical and carcinogenic properties of
NOC in connection with the findings of case-control
studies. This approach may be helpful in
determining the essential information that
must be collected in future epidemiological studies on
CBT.

Melba's Jammin' wrote:
That ham I heated gave up 3 cups of broth/juice, whatever you want to
call it. It's pretty salty. Does it have a practical use? Whaddaya
think?
--
-Barb, Mother Superior, HOSSSPoJ
Back in Wisconsin, we always thinned it with the water from cooking potatoes
and made gravy with it. The left over gravy was used for soups and beans.
What do they do with it in MN?
Janet

In article ,
"Kent" wrote:

"Melba's Jammin'" wrote in message
...
That ham I heated gave up 3 cups of broth/juice, whatever you want to


What kind of ham did you heat, and how? How did you end up with three cups?
I always make ham stock with leftover ham bones to make the next ham's
raisin sauce and for ham and......soup! I can't imagine how even heating a
whole water added ham would yield three cups of liquid. If it did, I would
save it and use it.

Kent

Hi, Kent - I was following label directions (that's different!) -- a
Hormel spiral-sliced ham, heat-and-eat, 11#. Ten minutes per pound at
275 degrees, *covered tightly with foil*. I covered it and sealed the
foil around the pan. Two hours later I poured off the "drippings"
(Drippings? What a joke -- it was juice, pure and simple, with a layer
of fat atop) glazed it with the stuff

I ended up with three cups because the heating released that much and
the foil cover retained it. I have saved it in anticipation of
replies. :-0)

Thanks for the response.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

In article ,
zxcvbob wrote:

Melba's Jammin' wrote:
That ham I heated gave up 3 cups of broth/juice, whatever you want to
call it. It's pretty salty. Does it have a practical use? Whaddaya
think?


Freeze it. Use it to flavor dried beans, etc. (but be careful about the
salt)

In light of today's weather forecast, I'm about to make a run for milk
(I'm almost out) and maybe a package of 13-bean mix for zoop and some
rye flour for another batch of dough.

Off topic: I don't usually bitch about the weather but I'm really
getting tired of this shit. Rob's got pneumonia and has camped out in
the living room with his school stuff instead of in his office. I
should've stayed in DC for another five days. Or gone to NY instead of
here.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

In article ,
Sqwertz wrote:

Melba's Jammin' wrote:

That ham I heated gave up 3 cups of broth/juice, whatever you want to
call it. It's pretty salty. Does it have a practical use? Whaddaya
think?

I just saved some leftover am broth for use with beans (lima, pinto,
black, red). Also good for cooking most any sort of vegetable.

-sw


Oooh, I hadn't thought about using for a vegetable liquid. Green beans
appeal.

I'm thinking I'm going to flex my creative side and do something new to
me that y'all have probably been doing all your lives and will scoff at.
Now I gotta find somebody to feed.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

In article ,
"Pete C." wrote:

Melba's Jammin' wrote:

That ham I heated gave up 3 cups of broth/juice, whatever you want to
call it. It's pretty salty. Does it have a practical use? Whaddaya
think?

Sounds like it would be good as cooking water for dried beans or perhaps
barley on the way to becoming a soup with some diced leftover ham,

Thanks, Pete. Beans have more appeal to me for it than barley does.
Elaborate on the soup idea, please. I've got a boatload of leftover
ham.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

In article 4,
Wayne Boatwright wrote:

Melba's Jammin' wrote:

That ham I heated gave up 3 cups of broth/juice, whatever you want to
call it. It's pretty salty. Does it have a practical use? Whaddaya
think?

And if it's too salty, it can always be diluted with water or other non-
salty liquid.

Y'think? "-)

(Sorry, this f'ing Eternal Winter is beginning to take its toll on me,
Wayne.)

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

In article ,
Goomba38 wrote:

Melba's Jammin' wrote:
That ham I heated gave up 3 cups of broth/juice, whatever you want to
call it. It's pretty salty. Does it have a practical use? Whaddaya
think?

Using as a broth under a steamer to cook potatoes and other veggies?

Potatoes? Red-skins? Huh. "That's different." (Did I ever give you a
book, "How to Talk Minnesotan"? There's an explanation of what "that's
different" means. "-)

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

Melba's Jammin' wrote:

In article ,
"Pete C." wrote:

Melba's Jammin' wrote:

That ham I heated gave up 3 cups of broth/juice, whatever you want to
call it. It's pretty salty. Does it have a practical use? Whaddaya
think?

Sounds like it would be good as cooking water for dried beans or perhaps
barley on the way to becoming a soup with some diced leftover ham,

Thanks, Pete. Beans have more appeal to me for it than barley does.
Elaborate on the soup idea, please. I've got a boatload of leftover
ham.

No particular ideas on the soup beyond the ham brine being a good way to
get some flavor and salt into the beans. When I make soup I tend to just
dig through what I have on hand and go with what sounds good. Ham,
beans, perhaps some carrots, celery, onions, etc.

Melba's Jammin' wrote in news:barbschaller-
:

I've got a boatload of leftover
ham.


Save some of the ham for stuffing into things like chicken breasts or
grilled cheese sandwiches.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

Michael \"Dog3\" wrote:

Melba's Jammin' dropped this
: in
rec.food.cooking

In article 4,
Wayne Boatwright wrote:

Melba's Jammin' wrote:

That ham I heated gave up 3 cups of broth/juice, whatever you want
to call it. It's pretty salty. Does it have a practical use?
Whaddaya think?

And if it's too salty, it can always be diluted with water or other
non- salty liquid.

Y'think? "-)

(Sorry, this f'ing Eternal Winter is beginning to take its toll on me,
Wayne.)

You're not the lone ranger. I'm not my usual, pleasant self either these
days.

I want the global warming I was promised...

On Mon 31 Mar 2008 06:13:49a, Melba's Jammin' told us...

In article 4,
Wayne Boatwright wrote:

Melba's Jammin' wrote:

That ham I heated gave up 3 cups of broth/juice, whatever you want to
call it. It's pretty salty. Does it have a practical use?
Whaddaya
think?

And if it's too salty, it can always be diluted with water or other non-
salty liquid.

Y'think? "-)

(Sorry, this f'ing Eternal Winter is beginning to take its toll on me,
Wayne.)


Luckily, as you know, I am not affected by Eternal Winter, although it can
get a bit chilly for my taste at night. But wait...'til the 115° summers
come. It will fry my brain. :-)

--
Wayne Boatwright
-------------------------------------------
Monday, 03(III)/31(XXXI)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
7wks 6dys 16hrs
-------------------------------------------
A beautiful woman will enrich your
life soon.
-------------------------------------------

"Michael \"Dog3\"" wrote in
6.121:

I sealed up 4 seperate packages of ham slices and froze 'em. We had
so much ham left over from Easter. Steven brought home a whole ham. He
doesn't eat ham. Never send the SO to the store ;^/

Michael


make him a pizza with ham on it...to teach him a lesson. A joke.

When I was married we used to eat ham and tater salad as a celibitory
dinner for my son's birthday...every one in the family can and does enjoy
ham and potato salad and will eat it for many meals in a row. Plus the
left over ham (if any) works well in green salads, the kind that are
clean the fridge out. Works well chopped and mixed into rice and also in
macoroni and cheese. Even added to Ramen noodles ham works well.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

"Pete C." wrote in news:2M6Ij.26589$Ch6.15033
@newssvr11.news.prodigy.net:

I want the global warming I was promised...


It has snowed up here for the last 3 days...stop bitching, April is coming.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

On Mar 31, 5:03*am, Melba's Jammin'
wrote:
That ham I heated *gave up 3 cups of broth/juice, [snip]
.....-- a
Hormel spiral-sliced ham, heat-and-eat, 11#. *Ten minutes per pound at
275 degrees, *covered tightly with foil*. *I covered it and sealed the
foil around the pan. *Two hours later I poured off the "drippings" *
(Drippings? *What a joke -- it was juice, pure and simple, with a layer
of fat atop) glazed it with the stuff [snip]

[[[Rant mode ON]]]
Why am I not surprised to learn it was a Hormel product? I looked at
one of their pork tenderloins a while ago and it contained "up to 30
percent" of saline injection. Thirty percent! $4+ per pound for salt
water! If they have pork or ham that is so raunchy and tough and
tasteless that it could actually * benefit* from 30 effing percent of
water then they shouldn't try to sell it in the first place. In your
current position I wouldn't want to use the salt water that drained
out, not because of vague heath concerns but out of indignation. I'd
rather put it in a jar and take it back to the store and ask them to
find another pork purveyor.......
[[[Rant mode OFF,you may return to your regular viewing pleasure
now]]] -aem