I fried up 5 strips of Straub's bacon to render the fat to brown 3
large red chopped onions and 4 or 5 large cloves of garlic (pressed)
to put in my batch of "baked" beans I'm making, and I've eaten 4 of
the 5 strips so far.

That 5th strip of doomed! :-) MmmmmmmmMMMMMMMMMMMMMMMMMMM!

Bacon! YUM! :-)

John Kuthe...

John Kuthe wrote:

I fried up 5 strips of Straub's bacon to render the fat to brown 3
large red chopped onions and 4 or 5 large cloves of garlic (pressed)
to put in my batch of "baked" beans I'm making, and I've eaten 4 of
the 5 strips so far.

That 5th strip of doomed! :-) MmmmmmmmMMMMMMMMMMMMMMMMMMM!

Bacon! YUM! :-)

What a shame that observant Jews and Muslims can't eat it.
To go through your entire life and never eat bacon is such
a tragedy! Worse than never eating chocolate or butter.
Beef and turkey bacon are pale imitations of the Real Thing.

On Oct 30, 4:08*pm, Mark Thorson wrote:
John Kuthe wrote:

I fried up 5 strips of Straub's bacon to render the fat to brown 3
large red chopped onions and 4 or 5 large cloves of garlic (pressed)
to put in my batch of "baked" beans I'm making, and I've eaten 4 of
the 5 strips so far.

That 5th strip of doomed! :-) MmmmmmmmMMMMMMMMMMMMMMMMMMM!

Bacon! YUM! :-)

What a shame that observant Jews and Muslims can't eat it.
To go through your entire life and never eat bacon is such
a tragedy! *Worse than never eating chocolate or butter.
Beef and turkey bacon are pale imitations of the Real Thing.

I'll tell ya! I had a housemate whose girlfriend was vegetarian except
when it came to bacon. She said bacon was just too good to give up,
and I respected and admired her good sense when it came to her food
choices. I kinda admire vegetarians, but love meat too much to give it
up.

Bryan! You've gotta stoop the fee and buy some of Straub's bacon! It's
fantastic! No artificial flavors or crap in it, just pure deep bacony
goodness! Mmmmmmmm! Not the best bacon I ever had, but close. The
absolute BEST bacon I ever had was at that hillbilly place in southern
MO that has (had?) billboard up al along Hwy 60 and Hyy 161 (I think?)
They had bacon one tome at their breakfast buffet that was THE BOMB!
OMG! It was so fantastic! I went there again later and they didn't
have it anymore and I asked the waitress about it. She said they get
their meats from local producers and some local producer must've made
that most excellent bacon.

John Kuthe...

PS: I wish I had more of that bacon! :-(

"John Kuthe" wrote in message
...
I fried up 5 strips of Straub's bacon to render the fat to brown 3
large red chopped onions and 4 or 5 large cloves of garlic (pressed)
to put in my batch of "baked" beans I'm making, and I've eaten 4 of
the 5 strips so far.

That 5th strip of doomed! :-) MmmmmmmmMMMMMMMMMMMMMMMMMMM!

Bacon! YUM! :-)

But that's OK, John. Hadn't you convinced yourself by the third strip that
the fat was sufficient to flavor the beans?

Felice

On Oct 30, 4:36*pm, "Felice" wrote:
"John Kuthe" wrote in message

...

I fried up 5 strips of Straub's bacon to render the fat to brown 3
large red chopped onions and 4 or 5 large cloves of garlic (pressed)
to put in my batch of "baked" beans I'm making, and I've eaten 4 of
the 5 strips so far.

That 5th strip of doomed! :-) MmmmmmmmMMMMMMMMMMMMMMMMMMM!

Bacon! YUM! :-)

But that's OK, John. Hadn't you convinced yourself by the third strip that
the fat was sufficient to flavor the beans?

Felice

Oh, I knew none of this bacon would end up in the beans. It's just too
good all by itself, and it's my reward for cooking up the batch of
beans. Cooks get the goodies! :-)

John Kuthe...

On Oct 30, 6:16*pm, John Kuthe wrote:
On Oct 30, 4:36*pm, "Felice" wrote:









"John Kuthe" wrote in message

....

I fried up 5 strips of Straub's bacon to render the fat to brown 3
large red chopped onions and 4 or 5 large cloves of garlic (pressed)
to put in my batch of "baked" beans I'm making, and I've eaten 4 of
the 5 strips so far.

That 5th strip of doomed! :-) MmmmmmmmMMMMMMMMMMMMMMMMMMM!

Bacon! YUM! :-)

But that's OK, John. Hadn't you convinced yourself by the third strip that
the fat was sufficient to flavor the beans?

Felice

Oh, I knew none of this bacon would end up in the beans. It's just too
good all by itself, and it's my reward for cooking up the batch of
beans. Cooks get the goodies! :-)

I had almost a pound (precooked weight) of bacon with a bunch of
tomatoes I picked to beat the frost. It was Hunter brand, and not the
best, but still wonderful. My pre-breakfast was a couple of scrambled
eggs.

John Kuthe...

--Bryan

On Oct 30, 4:08*pm, Mark Thorson wrote:
John Kuthe wrote:

I fried up 5 strips of Straub's bacon to render the fat to brown 3
large red chopped onions and 4 or 5 large cloves of garlic (pressed)
to put in my batch of "baked" beans I'm making, and I've eaten 4 of
the 5 strips so far.

That 5th strip of doomed! :-) MmmmmmmmMMMMMMMMMMMMMMMMMMM!

Bacon! YUM! :-)

What a shame that observant Jews and Muslims can't eat it.
To go through your entire life and never eat bacon is such
a tragedy! *Worse than never eating chocolate or butter.
Beef and turkey bacon are pale imitations of the Real Thing.

Folks who are that fundie religious cause enough crap for the rest of
us that I'm glad they are denied that pleasure. I feel sorry for
their kids though.

I used leftover chuck roast to make beef for tostadas tonight. It was
great, and a consolation for the drubbing I had to watch Mizzou get at
the hands of a team with astounding place kickers, and a defensive
secondary that covered one of the best receiver corps/quarterbacks in
college football to the point that he was almost shut down. Nebraska
might be the best one loss team in the country.

--Bryan

On Oct 30, 6:21*pm, Bryan wrote:
On Oct 30, 6:16*pm, John Kuthe wrote:



On Oct 30, 4:36*pm, "Felice" wrote:

"John Kuthe" wrote in message

....

I fried up 5 strips of Straub's bacon to render the fat to brown 3
large red chopped onions and 4 or 5 large cloves of garlic (pressed)
to put in my batch of "baked" beans I'm making, and I've eaten 4 of
the 5 strips so far.

That 5th strip of doomed! :-) MmmmmmmmMMMMMMMMMMMMMMMMMMM!

Bacon! YUM! :-)

But that's OK, John. Hadn't you convinced yourself by the third strip that
the fat was sufficient to flavor the beans?

Felice

Oh, I knew none of this bacon would end up in the beans. It's just too
good all by itself, and it's my reward for cooking up the batch of
beans. Cooks get the goodies! :-)

I had almost a pound (precooked weight) of bacon with a bunch of
tomatoes I picked to beat the frost. *It was Hunter brand, and not the
best, but still wonderful. *My pre-breakfast was a couple of scrambled
eggs.



John Kuthe...

--Bryan

Like I said you gotta try a LB of Sraub's bacon. I'll buy a LB and
bring it over if we make B(A?)LTs this time rather than diverting to
brats like happened last time.

Let me know.

John Kuthe...

On Oct 30, 6:31*pm, John Kuthe wrote:
On Oct 30, 6:21*pm, Bryan wrote:









On Oct 30, 6:16*pm, John Kuthe wrote:

On Oct 30, 4:36*pm, "Felice" wrote:

"John Kuthe" wrote in message

...

I fried up 5 strips of Straub's bacon to render the fat to brown 3
large red chopped onions and 4 or 5 large cloves of garlic (pressed)
to put in my batch of "baked" beans I'm making, and I've eaten 4 of
the 5 strips so far.

That 5th strip of doomed! :-) MmmmmmmmMMMMMMMMMMMMMMMMMMM!

Bacon! YUM! :-)

But that's OK, John. Hadn't you convinced yourself by the third strip that
the fat was sufficient to flavor the beans?

Felice

Oh, I knew none of this bacon would end up in the beans. It's just too
good all by itself, and it's my reward for cooking up the batch of
beans. Cooks get the goodies! :-)

I had almost a pound (precooked weight) of bacon with a bunch of
tomatoes I picked to beat the frost. *It was Hunter brand, and not the
best, but still wonderful. *My pre-breakfast was a couple of scrambled
eggs.

John Kuthe...

--Bryan

Like I said you gotta try a LB of Sraub's bacon. I'll buy a LB and
bring it over if we make B(A?)LTs this time rather than diverting to
brats like happened last time.

Let me know.

If my Juliet tomatoes, which are covered with plastic, produce some
more great stuff, I'll take you up on that. I don't know why those
are billed as early season. They are astoundingly vigorous
indeterminate vines that produce like crazy in late Summer until
frost, but I never get much from them until late July. Hey, you're
coming to my 50th B-day party, right?

I should bring tomatoes to the restaurant if I have survivors. I
should, because the plastic has done its job so far.

John Kuthe...

--Bryan

On Oct 30, 6:51*pm, Bryan wrote:
On Oct 30, 6:31*pm, John Kuthe wrote:



On Oct 30, 6:21*pm, Bryan wrote:

On Oct 30, 6:16*pm, John Kuthe wrote:

On Oct 30, 4:36*pm, "Felice" wrote:

"John Kuthe" wrote in message

...

I fried up 5 strips of Straub's bacon to render the fat to brown 3
large red chopped onions and 4 or 5 large cloves of garlic (pressed)
to put in my batch of "baked" beans I'm making, and I've eaten 4 of
the 5 strips so far.

That 5th strip of doomed! :-) MmmmmmmmMMMMMMMMMMMMMMMMMMM!

Bacon! YUM! :-)

But that's OK, John. Hadn't you convinced yourself by the third strip that
the fat was sufficient to flavor the beans?

Felice

Oh, I knew none of this bacon would end up in the beans. It's just too
good all by itself, and it's my reward for cooking up the batch of
beans. Cooks get the goodies! :-)

I had almost a pound (precooked weight) of bacon with a bunch of
tomatoes I picked to beat the frost. *It was Hunter brand, and not the
best, but still wonderful. *My pre-breakfast was a couple of scrambled
eggs.

John Kuthe...

--Bryan

Like I said you gotta try a LB of Sraub's bacon. I'll buy a LB and
bring it over if we make B(A?)LTs this time rather than diverting to
brats like happened last time.

Let me know.

If my Juliet tomatoes, which are covered with plastic, produce some
more great stuff, I'll take you up on that. *I don't know why thoseu
are billed as early season. *They are astoundingly vigorous
indeterminate vines that produce like crazy in late Summer until
frost, but I never get much from them until late July. *Hey, you're
coming to my 50th B-day party, right?

Yeah, right after I visit Williams-Sonoma in Plaza Frontenac to see
Nigella Lawson and get her to sign a copy of her new book "Nigella
Kitchen":

http://www.stltoday.com/entertainmen...7a4a78c22.html

I sure with I had a Chocolate Covered Cherry to give her. Maybe I
should make up a small batch and make her a special off-season
Christmas Gift just because I can! But I don't think any stores have
fresh cherries this time of year. They get Chilean cherries in for
Christmas, that's how I get them then. I will have to investigate.
Maybe Straub's might have them! I would love to give Nigella some of
my Chocolate Covered Cherries because I know she would love them.

John Kuthe...

On Oct 30, 7:06*pm, Cheryl wrote:
On Sat 30 Oct 2010 05:08:51p, Mark Thorson wrote in rec.food.cooking
:

What a shame that observant Jews and Muslims can't eat it.
To go through your entire life and never eat bacon is such
a tragedy! *Worse than never eating chocolate or butter.
Beef and turkey bacon are pale imitations of the Real Thing.

More than just religeous beliefs. I work with several people who
won't eat anything that comes from a pig. They are considered by many
to be dirty animals.

Pigs used to be filthy. Prime sources of trichinosis too. Not so
anymore, at least in the U.S. Most pork is raised under very sanitary
conditions and can even be eaten rare. The old dietary rules were
invented prior to modern agricultural practices, refrigeration, etc.
So most no longer make any good sense.

But just like the religions they come from, people still follow them
even though they don't make any sense.

John Kuthe...

On Oct 30, 6:59*pm, John Kuthe wrote:
On Oct 30, 6:51*pm, Bryan wrote:









On Oct 30, 6:31*pm, John Kuthe wrote:

On Oct 30, 6:21*pm, Bryan wrote:

On Oct 30, 6:16*pm, John Kuthe wrote:

On Oct 30, 4:36*pm, "Felice" wrote:

"John Kuthe" wrote in message

...

I fried up 5 strips of Straub's bacon to render the fat to brown 3
large red chopped onions and 4 or 5 large cloves of garlic (pressed)
to put in my batch of "baked" beans I'm making, and I've eaten 4 of
the 5 strips so far.

That 5th strip of doomed! :-) MmmmmmmmMMMMMMMMMMMMMMMMMMM!

Bacon! YUM! :-)

But that's OK, John. Hadn't you convinced yourself by the third strip that
the fat was sufficient to flavor the beans?

Felice

Oh, I knew none of this bacon would end up in the beans. It's just too
good all by itself, and it's my reward for cooking up the batch of
beans. Cooks get the goodies! :-)

I had almost a pound (precooked weight) of bacon with a bunch of
tomatoes I picked to beat the frost. *It was Hunter brand, and not the
best, but still wonderful. *My pre-breakfast was a couple of scrambled
eggs.

John Kuthe...

--Bryan

Like I said you gotta try a LB of Sraub's bacon. I'll buy a LB and
bring it over if we make B(A?)LTs this time rather than diverting to
brats like happened last time.

Let me know.

If my Juliet tomatoes, which are covered with plastic, produce some
more great stuff, I'll take you up on that. *I don't know why thoseu
are billed as early season. *They are astoundingly vigorous
indeterminate vines that produce like crazy in late Summer until
frost, but I never get much from them until late July. *Hey, you're
coming to my 50th B-day party, right?

Yeah, right after I visit Williams-Sonoma in Plaza Frontenac to see
Nigella Lawson and get her to sign a copy of her new book "Nigella
Kitchen":

http://www.stltoday.com/entertainmen...s/off-the-menu...

I sure with I had a Chocolate Covered Cherry to give her. Maybe I
should make up a small batch and make her a special off-season
Christmas Gift just because I can! But I don't think any stores have
fresh cherries this time of year. They get Chilean cherries in for
Christmas, that's how I get them then. I will have to investigate.
Maybe Straub's might have them! I would love to give Nigella some of
my Chocolate Covered Cherries because I know she would love them.

While your Chocolate Covered Cherries truly are spectacular, they've
never given me the kind of feelings that I know you'd like Ms. Lawson
to have for you
Of course I'm pretty far to the hetero side of the continuum.

John Kuthe...

--Bryan

On Oct 30, 7:59*pm, Bryan wrote:
On Oct 30, 6:59*pm, John Kuthe wrote:



On Oct 30, 6:51*pm, Bryan wrote:

On Oct 30, 6:31*pm, John Kuthe wrote:

On Oct 30, 6:21*pm, Bryan wrote:

On Oct 30, 6:16*pm, John Kuthe wrote:

On Oct 30, 4:36*pm, "Felice" wrote:

"John Kuthe" wrote in message

...

I fried up 5 strips of Straub's bacon to render the fat to brown 3
large red chopped onions and 4 or 5 large cloves of garlic (pressed)
to put in my batch of "baked" beans I'm making, and I've eaten 4 of
the 5 strips so far.

That 5th strip of doomed! :-) MmmmmmmmMMMMMMMMMMMMMMMMMMM!

Bacon! YUM! :-)

But that's OK, John. Hadn't you convinced yourself by the third strip that
the fat was sufficient to flavor the beans?

Felice

Oh, I knew none of this bacon would end up in the beans. It's just too
good all by itself, and it's my reward for cooking up the batch of
beans. Cooks get the goodies! :-)

I had almost a pound (precooked weight) of bacon with a bunch of
tomatoes I picked to beat the frost. *It was Hunter brand, and not the
best, but still wonderful. *My pre-breakfast was a couple of scrambled
eggs.

John Kuthe...

--Bryan

Like I said you gotta try a LB of Sraub's bacon. I'll buy a LB and
bring it over if we make B(A?)LTs this time rather than diverting to
brats like happened last time.

Let me know.

If my Juliet tomatoes, which are covered with plastic, produce some
more great stuff, I'll take you up on that. *I don't know why thoseu
are billed as early season. *They are astoundingly vigorous
indeterminate vines that produce like crazy in late Summer until
frost, but I never get much from them until late July. *Hey, you're
coming to my 50th B-day party, right?

Yeah, right after I visit Williams-Sonoma in Plaza Frontenac to see
Nigella Lawson and get her to sign a copy of her new book "Nigella
Kitchen":

http://www.stltoday.com/entertainmen...s/off-the-menu...

I sure with I had a Chocolate Covered Cherry to give her. Maybe I
should make up a small batch and make her a special off-season
Christmas Gift just because I can! But I don't think any stores have
fresh cherries this time of year. They get Chilean cherries in for
Christmas, that's how I get them then. I will have to investigate.
Maybe Straub's might have them! I would love to give Nigella some of
my Chocolate Covered Cherries because I know she would love them.

While your Chocolate Covered Cherries truly are spectacular, they've
never given me the kind of feelings that I know you'd like Ms. Lawson
to have for you
Of course I'm pretty far to the hetero side of the continuum.

Not for me, for the Chocolate Covered Cherries! I have a female
boating friend who calls them "orgasms" and I love making them for her
for that reason, She loves them the same way I love them. And I think
Nigella would too. And if it would lead to more between me and
Nigella, all the better! In my wildest fantasies I imagine Nigella and
I falling in love after she tries one of my Chocolate Covered Cherries
and we live happily ever after. But I doubt that would ever happen.
But I do have the very real opportunity to make and give her some, and
I know she would be very impressed with them. And that would be good
enough for me!

Let's see: ride down to Chocolate Chocolate Chocolate for some dark
chocolate, scope out where I can get some fresh cherries, I have the
Cherry Kijafa and Chambord and all the other ingredients except for
grocery store stuff, the weather's cool enough to make this
happen...:-) I think it may happen!

If it does, I'll save you some for your birthday! :-)

John Kuthe...

"John Kuthe" wrote in message
...
On Oct 30, 7:59 pm, Bryan wrote:
On Oct 30, 6:59 pm, John Kuthe wrote:



On Oct 30, 6:51 pm, Bryan wrote:

On Oct 30, 6:31 pm, John Kuthe wrote:

On Oct 30, 6:21 pm, Bryan wrote:

On Oct 30, 6:16 pm, John Kuthe wrote:

On Oct 30, 4:36 pm, "Felice" wrote:

"John Kuthe" wrote in message

...

I fried up 5 strips of Straub's bacon to render the fat to
brown 3
large red chopped onions and 4 or 5 large cloves of garlic
(pressed)
to put in my batch of "baked" beans I'm making, and I've
eaten 4 of
the 5 strips so far.

That 5th strip of doomed! :-) MmmmmmmmMMMMMMMMMMMMMMMMMMM!

Bacon! YUM! :-)

But that's OK, John. Hadn't you convinced yourself by the
third strip that
the fat was sufficient to flavor the beans?

Felice

Oh, I knew none of this bacon would end up in the beans. It's
just too
good all by itself, and it's my reward for cooking up the batch
of
beans. Cooks get the goodies! :-)

I had almost a pound (precooked weight) of bacon with a bunch of
tomatoes I picked to beat the frost. It was Hunter brand, and
not the
best, but still wonderful. My pre-breakfast was a couple of
scrambled
eggs.

John Kuthe...

--Bryan

Like I said you gotta try a LB of Sraub's bacon. I'll buy a LB and
bring it over if we make B(A?)LTs this time rather than diverting
to
brats like happened last time.

Let me know.

If my Juliet tomatoes, which are covered with plastic, produce some
more great stuff, I'll take you up on that. I don't know why thoseu
are billed as early season. They are astoundingly vigorous
indeterminate vines that produce like crazy in late Summer until
frost, but I never get much from them until late July. Hey, you're
coming to my 50th B-day party, right?

Yeah, right after I visit Williams-Sonoma in Plaza Frontenac to see
Nigella Lawson and get her to sign a copy of her new book "Nigella
Kitchen":

http://www.stltoday.com/entertainmen...s/off-the-menu...

I sure with I had a Chocolate Covered Cherry to give her. Maybe I
should make up a small batch and make her a special off-season
Christmas Gift just because I can! But I don't think any stores have
fresh cherries this time of year. They get Chilean cherries in for
Christmas, that's how I get them then. I will have to investigate.
Maybe Straub's might have them! I would love to give Nigella some of
my Chocolate Covered Cherries because I know she would love them.

While your Chocolate Covered Cherries truly are spectacular, they've
never given me the kind of feelings that I know you'd like Ms. Lawson
to have for you
Of course I'm pretty far to the hetero side of the continuum.

Not for me, for the Chocolate Covered Cherries! I have a female
boating friend who calls them "orgasms" and I love making them for her
for that reason, She loves them the same way I love them. And I think
Nigella would too. And if it would lead to more between me and
Nigella, all the better! In my wildest fantasies I imagine Nigella and
I falling in love after she tries one of my Chocolate Covered Cherries
and we live happily ever after. But I doubt that would ever happen.
But I do have the very real opportunity to make and give her some, and
I know she would be very impressed with them. And that would be good
enough for me!

Let's see: ride down to Chocolate Chocolate Chocolate for some dark
chocolate, scope out where I can get some fresh cherries, I have the
Cherry Kijafa and Chambord and all the other ingredients except for
grocery store stuff, the weather's cool enough to make this
happen...:-) I think it may happen!

If it does, I'll save you some for your birthday! :-)

John Kuthe...



Oh, for God's sake.





Get the hint?

"John Kuthe" wrote in message
...
I fried up 5 strips of Straub's bacon to render the fat to brown 3
large red chopped onions and 4 or 5 large cloves of garlic (pressed)
to put in my batch of "baked" beans I'm making, and I've eaten 4 of
the 5 strips so far.

That 5th strip of doomed! :-) MmmmmmmmMMMMMMMMMMMMMMMMMMM!

Bacon! YUM! :-)

John Kuthe...

Bacon doesn't last very long around here. If I am making it for baked
beans, I have to cook at least a pound. Of course I don't put that much in
the beans. I will just barely have enough left for that once everyone
smells it.