In article >,
Goomba38 > wrote:

> cathy wrote:
>
>
> > The reason I do this is the cooked bacon will last a lot longer in the
> > fridge than the uncooked bacon does. If I left a pound (or the remants
> > of a pound) of uncooked bacon in the fridge for two weeks, it'd be
> > moldy by the end of those two weeks.
> > Cathy
>
> You might need to check how you're storing that
> bacon. I've kept uncooked bacon quite a long time
> and have never seen it "mold"
> Goomba
>

Ick.
I freeze bacon in individual servings.......
Even at 40 degrees in the Hobart, it'll get sour after about a week.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

On Wed, 13 Oct 2004 17:22:14 -0500, Katra
> wrote:

>In article >,
> Goomba38 > wrote:
>
>> cathy wrote:
>>
>>
>> > The reason I do this is the cooked bacon will last a lot longer in the
>> > fridge than the uncooked bacon does. If I left a pound (or the remants
>> > of a pound) of uncooked bacon in the fridge for two weeks, it'd be
>> > moldy by the end of those two weeks.
>> > Cathy
>>
>> You might need to check how you're storing that
>> bacon. I've kept uncooked bacon quite a long time
>> and have never seen it "mold"
>> Goomba
>>
>
>Ick.
>I freeze bacon in individual servings.......
>Even at 40 degrees in the Hobart, it'll get sour after about a week.
>
>K.

See? That's my point. And if I'm going to go through the trouble of
separating out a pound of bacon into individual servings to freeze it,
I might as well just cook it all at once. Takes about the same amount
of time.

I find I prefer bacon cooked in the microwave. I've tried it every
possible way - frying, broiling, baking, etc., and I find that
microwaved bacon tastes best. Something about the way it nukes takes
all the salt out of it. I don't like salty bacon.

Cathy

On Wed, 13 Oct 2004 17:22:14 -0500, Katra
> wrote:

>In article >,
> Goomba38 > wrote:
>
>> cathy wrote:
>>
>>
>> > The reason I do this is the cooked bacon will last a lot longer in the
>> > fridge than the uncooked bacon does. If I left a pound (or the remants
>> > of a pound) of uncooked bacon in the fridge for two weeks, it'd be
>> > moldy by the end of those two weeks.
>> > Cathy
>>
>> You might need to check how you're storing that
>> bacon. I've kept uncooked bacon quite a long time
>> and have never seen it "mold"
>> Goomba
>>
>
>Ick.
>I freeze bacon in individual servings.......
>Even at 40 degrees in the Hobart, it'll get sour after about a week.
>
>K.

See? That's my point. And if I'm going to go through the trouble of
separating out a pound of bacon into individual servings to freeze it,
I might as well just cook it all at once. Takes about the same amount
of time.

I find I prefer bacon cooked in the microwave. I've tried it every
possible way - frying, broiling, baking, etc., and I find that
microwaved bacon tastes best. Something about the way it nukes takes
all the salt out of it. I don't like salty bacon.

Cathy

cathy wrote:

>>Ick.
>>I freeze bacon in individual servings.......
>>Even at 40 degrees in the Hobart, it'll get sour after about a week.
>>
>>K.
>
>
> See? That's my point. And if I'm going to go through the trouble of
> separating out a pound of bacon into individual servings to freeze it,
> I might as well just cook it all at once. Takes about the same amount
> of time.
>
> I find I prefer bacon cooked in the microwave. I've tried it every
> possible way - frying, broiling, baking, etc., and I find that
> microwaved bacon tastes best. Something about the way it nukes takes
> all the salt out of it. I don't like salty bacon.
>
> Cathy


I buy a fresh sliced slab bacon at the butcher, bring it home and
vacuum seal it in individual servings. Then, a few packages go into
the top freezer in the kitchen and the rest in the commercial job in
the basement that's kept around -15dF. Never had any problem.

If you forget to take it out simply put it into the nuker on defrost
and watch it carefully until it comes apart. Then onto the microwave
bacon tray on top of paper towels, cover with a paper towel and nuke.

Really not much fuss but to each their own I guess. No way that I'm
going to pre-cook a pound or two of quality bacon all at one shot.

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

cathy wrote:

>>Ick.
>>I freeze bacon in individual servings.......
>>Even at 40 degrees in the Hobart, it'll get sour after about a week.
>>
>>K.
>
>
> See? That's my point. And if I'm going to go through the trouble of
> separating out a pound of bacon into individual servings to freeze it,
> I might as well just cook it all at once. Takes about the same amount
> of time.
>
> I find I prefer bacon cooked in the microwave. I've tried it every
> possible way - frying, broiling, baking, etc., and I find that
> microwaved bacon tastes best. Something about the way it nukes takes
> all the salt out of it. I don't like salty bacon.
>
> Cathy


I buy a fresh sliced slab bacon at the butcher, bring it home and
vacuum seal it in individual servings. Then, a few packages go into
the top freezer in the kitchen and the rest in the commercial job in
the basement that's kept around -15dF. Never had any problem.

If you forget to take it out simply put it into the nuker on defrost
and watch it carefully until it comes apart. Then onto the microwave
bacon tray on top of paper towels, cover with a paper towel and nuke.

Really not much fuss but to each their own I guess. No way that I'm
going to pre-cook a pound or two of quality bacon all at one shot.

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

cathy wrote:

>
> I find I prefer bacon cooked in the microwave. I've tried it every
> possible way - frying, broiling, baking, etc., and I find that
> microwaved bacon tastes best. Something about the way it nukes takes
> all the salt out of it. I don't like salty bacon.
> Cathy

How does nuking it remove salt?
Goomba (An Oscar Mayer bacon girl)

cathy wrote:

>
> I find I prefer bacon cooked in the microwave. I've tried it every
> possible way - frying, broiling, baking, etc., and I find that
> microwaved bacon tastes best. Something about the way it nukes takes
> all the salt out of it. I don't like salty bacon.
> Cathy

How does nuking it remove salt?
Goomba (An Oscar Mayer bacon girl)

cathy wrote:

>
> I find I prefer bacon cooked in the microwave. I've tried it every
> possible way - frying, broiling, baking, etc., and I find that
> microwaved bacon tastes best. Something about the way it nukes takes
> all the salt out of it. I don't like salty bacon.
> Cathy

How does nuking it remove salt?
Goomba (An Oscar Mayer bacon girl)

Jack Schidt® wrote:

> The recent thread on scrambling a dozen eggs for future use got me thinking.
> We've all seen the subject of making a batch of this or that to save time
> later on. But does it really? Or is it just that there's a perception of
> time saved? And most important, does the little time saved take away from
> the quality?
>
> Garlic oil is the one that comes to mind. It takes a little more than 5
> minutes to chop the garlic, add to the pan with oil and sweat the garlic.
> Ok, just pouring it out of a jar would be faster, but is it better?
> Probably not. The flaws in scrambling a dozen eggs for later use were well
> pointed out.
>
> What other stuff do you know of that people make in batches that really
> don't save that much time, but give the appearance that they do?
>
> Jack Clock
>
>

It saves me no time to make up a pan of lasagne, enchiladas or a pot of
soup or chili the night before, but to those being served it may look
like I saved a ton of time.

Jessica

Jack Schidt® wrote:

> The recent thread on scrambling a dozen eggs for future use got me thinking.
> We've all seen the subject of making a batch of this or that to save time
> later on. But does it really? Or is it just that there's a perception of
> time saved? And most important, does the little time saved take away from
> the quality?
>
> Garlic oil is the one that comes to mind. It takes a little more than 5
> minutes to chop the garlic, add to the pan with oil and sweat the garlic.
> Ok, just pouring it out of a jar would be faster, but is it better?
> Probably not. The flaws in scrambling a dozen eggs for later use were well
> pointed out.
>
> What other stuff do you know of that people make in batches that really
> don't save that much time, but give the appearance that they do?
>
> Jack Clock
>
>

It saves me no time to make up a pan of lasagne, enchiladas or a pot of
soup or chili the night before, but to those being served it may look
like I saved a ton of time.

Jessica

On Wed, 13 Oct 2004 13:12:22 GMT, "Jack Schidt®"
> arranged random neurons, so they looked like
this:

<snip>

>What other stuff do you know of that people make in batches that really
>don't save that much time, but give the appearance that they do?
>
For me, it's not so much a time saver as a time *allotment*. Working
full time, you have to schedule cooking "events" for when you have the
time to do them. Thus, I often plan meals for a week or more and do a
lot of the grunt work on the weekend: chop a baggie of garlic or
onions, for instance, or brown the ground beef that goes into
Tuesday's casserole and Thursday's spaghetti sauce. I don't save any
time, but it allows me to serve good meals through the week without
killing myself.

And I am *not* going to confess in this forum to buying prepared salad
greens. I'd never live it down ;-D

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Just what kind of jackassery do I have to put up with today?" Danae
in "Non Sequitur"

To reply, replace "spaminator" with "cox"

On Wed, 13 Oct 2004 16:21:47 -0400, Goomba38 >
arranged random neurons, so they looked like this:

>cathy wrote:
>
>
>> The reason I do this is the cooked bacon will last a lot longer in the
>> fridge than the uncooked bacon does. If I left a pound (or the remants
>> of a pound) of uncooked bacon in the fridge for two weeks, it'd be
>> moldy by the end of those two weeks.
>> Cathy
>
>You might need to check how you're storing that
>bacon. I've kept uncooked bacon quite a long time
>and have never seen it "mold"

I've had bacon get moldy after a couple of weeks, but it's always the
kind that the market has on display in the butcher section, not the
pre-packaged Oscar Mayer, etc. I think the pre-packaged stuff must
have more preservatives in it or something <shrug>

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Just what kind of jackassery do I have to put up with today?" Danae
in "Non Sequitur"

To reply, replace "spaminator" with "cox"

"Terry Pulliam Burd" > wrote in message
...
> On Wed, 13 Oct 2004 13:12:22 GMT, "Jack Schidt®"
> > arranged random neurons, so they looked like
> this:
>
> <snip>
>
>>What other stuff do you know of that people make in batches that really
>>don't save that much time, but give the appearance that they do?
>>
> For me, it's not so much a time saver as a time *allotment*. Working
> full time, you have to schedule cooking "events" for when you have the
> time to do them. Thus, I often plan meals for a week or more and do a
> lot of the grunt work on the weekend: chop a baggie of garlic or
> onions, for instance, or brown the ground beef that goes into
> Tuesday's casserole and Thursday's spaghetti sauce. I don't save any
> time, but it allows me to serve good meals through the week without
> killing myself.
>
> And I am *not* going to confess in this forum to buying prepared salad
> greens. I'd never live it down ;-D
>


Too late, the gato is outta the baggo!

I find that combining the evening's cooking with happy hour kills 2 birds
with one stone and results in some good meals, if I daresay 'daring' ones.
Then again, sometimes I just toss a coupla sandwiches together with all the
foodgroups on them. My shortcut, there ya have it.

Jack Quick

"Terry Pulliam Burd" > wrote in message
...
> On Wed, 13 Oct 2004 13:12:22 GMT, "Jack Schidt®"
> > arranged random neurons, so they looked like
> this:
>
> <snip>
>
>>What other stuff do you know of that people make in batches that really
>>don't save that much time, but give the appearance that they do?
>>
> For me, it's not so much a time saver as a time *allotment*. Working
> full time, you have to schedule cooking "events" for when you have the
> time to do them. Thus, I often plan meals for a week or more and do a
> lot of the grunt work on the weekend: chop a baggie of garlic or
> onions, for instance, or brown the ground beef that goes into
> Tuesday's casserole and Thursday's spaghetti sauce. I don't save any
> time, but it allows me to serve good meals through the week without
> killing myself.
>
> And I am *not* going to confess in this forum to buying prepared salad
> greens. I'd never live it down ;-D
>


Too late, the gato is outta the baggo!

I find that combining the evening's cooking with happy hour kills 2 birds
with one stone and results in some good meals, if I daresay 'daring' ones.
Then again, sometimes I just toss a coupla sandwiches together with all the
foodgroups on them. My shortcut, there ya have it.

Jack Quick

Jess Askin wrote:

>
> Not so much that people do themselves, but I'm never understood the purpose
> of Bisquick, pancake mix, cake mix, etc. I mean, mixing the dry ingredients
> is not the hard part of those recipes.
>
>

If you can't figure out the need for such things I'm not going to
explain it to you.


ccl
---
Perhaps you should get your head examined....hmmm?

"cathy" > wrote in message
news
> On Wed, 13 Oct 2004 13:35:52 -0500, "Jess Askin"
> > wrote:
>
> >
> >"cathy" > wrote in message
> .. .
> >> On 13 Oct 2004 15:06:15 GMT, (PENMART01) wrote:
> >>
> >> >(JANIC412) says:
> >> >>
> >> >>When I cook bacon, I cook the whole pound at one time then I have
bacon
> >> >>cooked
> >> >>for the week. I don't know if this method saves a lot of time but it
is
> >easy
> >> >>to
> >> >>pop into the microwave for breakfast for a 30 second reheat cycle. It
> >also
> >> >>saves on the cleanup. Jan
> >> >
> >> >Sheesh, why not prepare the sunnysides and toast for the week, and
butter
> >the
> >> >toast too why doncha.
> >> >
> >> >Just as simple to slap a few rashers bacon into the nuker for a 2
minute
> >*cook*
> >> >cycle as needed (what if ya don't want to eat bacon every day), and no
> >clean up
> >> >from the initial cooking. And reheated bacon isn't nearly as good
(taste
> >and
> >> >texture-wise) as freshly cooked.
> >> >
> >> >It's bad enough that restaurants precook bacon. In fact many buy it
> >already
> >> >precooked (canned) so why would anyone want to have generic precooked
> >bacon at
> >> >home In the US military canned precooked bacon is known as petrified
> >bacon,
> >> >quite edible when that's all there is but not anyone's "rather-have".
> >And for
> >> >those buying expensive premium bacon precooking it is a sin.
> >> >
> >> >Hehe, you remind of my ex wife who used to say everytime she had a
> >headache "I
> >> >owe ya one"... after nine years worth of "I-owe-you-one" her
accounting
> >book
> >> >still said "one (1)"... at the end never even collected that one.
Some
> >things
> >> >ya just can't save up.
> >> >
> >>
> >> I do the same thing. I precook a pound of bacon at one time and keep
> >> it in the fridge, then nuke what I need when I want it. It'll usually
> >> take me a couple of weeks to go through the pound of bacon.
> >>
> >> The reason I do this is the cooked bacon will last a lot longer in the
> >> fridge than the uncooked bacon does. If I left a pound (or the remants
> >> of a pound) of uncooked bacon in the fridge for two weeks, it'd be
> >> moldy by the end of those two weeks.
> >
> >Damn, you need to turn down the temperature on your refrigerator!
> >
> It's not my fridge, it's new and it's on the second to coldest
> setting. The same thing happens at my sister's home, and she has a new
> fridge, too. And we live in very different climates. I promise, if you
> leave an opened package of bacon in your fridge for two-three-four
> weeks, it's going to start to smell and then turn moldy.

Ah, well now you're saying two-three-four. I don't recall ever having a
problem with bacon after two weeks, except that it starts to dry out if you
don't keep it in a ziploc bag. After all, bacon was invented as a way of
preserving pork; people used to store it for long periods with no
refrigeration. I'm sure that was different from store-bought bacon, though.

"CouldntCareLess" > wrote in message
news:jPlbd.73300$a85.27261@fed1read04...
> Jess Askin wrote:
>
> >
> > Not so much that people do themselves, but I'm never understood the
purpose
> > of Bisquick, pancake mix, cake mix, etc. I mean, mixing the dry
ingredients
> > is not the hard part of those recipes.
> >
> >
>
> If you can't figure out the need for such things I'm not going to
> explain it to you.

Then we come out exactly even!

On Wed, 13 Oct 2004 19:29:48 -0400, Goomba38 >
wrote:

>cathy wrote:
>
>>
>> I find I prefer bacon cooked in the microwave. I've tried it every
>> possible way - frying, broiling, baking, etc., and I find that
>> microwaved bacon tastes best. Something about the way it nukes takes
>> all the salt out of it. I don't like salty bacon.
>> Cathy
>
>How does nuking it remove salt?
>Goomba (An Oscar Mayer bacon girl)

I'm not sure. I'd guess it's something to do with the way the fat
drains away, but I don't really know the physics of it. All I know is
(and I've experimented with this) if you take bacon from the same
package and fry a slice, broil a slice, bake a slice and nuke a slice,
the nuked slice is noticeably far less salty than the other slices.

Cathy

On Wed, 13 Oct 2004 22:31:27 -0500, "Jess Askin"
> wrote:

>
>"cathy" > wrote in message
>news
>> On Wed, 13 Oct 2004 13:35:52 -0500, "Jess Askin"
>> > wrote:
>>
>> >
>> >"cathy" > wrote in message
>> .. .
>> >> On 13 Oct 2004 15:06:15 GMT, (PENMART01) wrote:
>> >>
>> >> >(JANIC412) says:
>> >> >>
>> >> >>When I cook bacon, I cook the whole pound at one time then I have
>bacon
>> >> >>cooked
>> >> >>for the week. I don't know if this method saves a lot of time but it
>is
>> >easy
>> >> >>to
>> >> >>pop into the microwave for breakfast for a 30 second reheat cycle. It
>> >also
>> >> >>saves on the cleanup. Jan
>> >> >
>> >> >Sheesh, why not prepare the sunnysides and toast for the week, and
>butter
>> >the
>> >> >toast too why doncha.
>> >> >
>> >> >Just as simple to slap a few rashers bacon into the nuker for a 2
>minute
>> >*cook*
>> >> >cycle as needed (what if ya don't want to eat bacon every day), and no
>> >clean up
>> >> >from the initial cooking. And reheated bacon isn't nearly as good
>(taste
>> >and
>> >> >texture-wise) as freshly cooked.
>> >> >
>> >> >It's bad enough that restaurants precook bacon. In fact many buy it
>> >already
>> >> >precooked (canned) so why would anyone want to have generic precooked
>> >bacon at
>> >> >home In the US military canned precooked bacon is known as petrified
>> >bacon,
>> >> >quite edible when that's all there is but not anyone's "rather-have".
>> >And for
>> >> >those buying expensive premium bacon precooking it is a sin.
>> >> >
>> >> >Hehe, you remind of my ex wife who used to say everytime she had a
>> >headache "I
>> >> >owe ya one"... after nine years worth of "I-owe-you-one" her
>accounting
>> >book
>> >> >still said "one (1)"... at the end never even collected that one.
>Some
>> >things
>> >> >ya just can't save up.
>> >> >
>> >>
>> >> I do the same thing. I precook a pound of bacon at one time and keep
>> >> it in the fridge, then nuke what I need when I want it. It'll usually
>> >> take me a couple of weeks to go through the pound of bacon.
>> >>
>> >> The reason I do this is the cooked bacon will last a lot longer in the
>> >> fridge than the uncooked bacon does. If I left a pound (or the remants
>> >> of a pound) of uncooked bacon in the fridge for two weeks, it'd be
>> >> moldy by the end of those two weeks.
>> >
>> >Damn, you need to turn down the temperature on your refrigerator!
>> >
>> It's not my fridge, it's new and it's on the second to coldest
>> setting. The same thing happens at my sister's home, and she has a new
>> fridge, too. And we live in very different climates. I promise, if you
>> leave an opened package of bacon in your fridge for two-three-four
>> weeks, it's going to start to smell and then turn moldy.
>
>Ah, well now you're saying two-three-four. I don't recall ever having a
>problem with bacon after two weeks, except that it starts to dry out if you
>don't keep it in a ziploc bag. After all, bacon was invented as a way of
>preserving pork; people used to store it for long periods with no
>refrigeration. I'm sure that was different from store-bought bacon, though.
>
Yeah, I know. My bad. <g> But really, I've had bacon start to get
smelly as soon as 10 days after purchase, but sometimes it's still
good after three or more weeks. I suppose it's the brand of bacon, I
guess some have less preservatives than others. Again, I'm not sure,
but since I've solved the problem for myself by cooking a pound at a
time, I really haven't bothered trying to figure out the whys.

Cathy

PENMART01 wrote:

> Hehe, you remind of my ex wife who used to say everytime she had a
headache "I
> owe ya one"... after nine years worth of "I-owe-you-one" her accounting
book
> still said "one (1)"... at the end never even collected that one. Some
things
> ya just can't save up.


Heh.

"ex - wife" = " fish wife"

--
Best
Greg

On 10/13/2004, J.J. in WA wrote:

<snip>

>Can't think of any, but I do remember when I was 6-7 years old
>that I tried to save time by making a pitcher of whiskey and cokes
>for my mother, rather than mixing each one seperately. From her
>reaction, I don't think it worked out well...

Sounds like it worked out the way it was intended to.

cathy > wrote in message >. ..

> I find I prefer bacon cooked in the microwave. I've tried it every
> possible way - frying, broiling, baking, etc., and I find that
> microwaved bacon tastes best. Something about the way it nukes takes
> all the salt out of it. I don't like salty bacon.

I'm the opposite. I don't like the flavor of microwaved bacon. I feel
it has a sour, manky taste.

I prefer my bacon salty, too. When restaurants serve bacon that isn't
salty enough, it doesn't taste right.

Cindy Hamilton

"cathy" > wrote in message
...
> On Wed, 13 Oct 2004 22:31:27 -0500, "Jess Askin"
> > wrote:
>
> >
> >"cathy" > wrote in message
> >news
> >> On Wed, 13 Oct 2004 13:35:52 -0500, "Jess Askin"
> >> > wrote:
> >>
> >> >
> >> >"cathy" > wrote in message
> >> .. .
> >> >> On 13 Oct 2004 15:06:15 GMT, (PENMART01) wrote:
> >> >>
> >> >> >(JANIC412) says:
> >> >> >>
> >> >> >>When I cook bacon, I cook the whole pound at one time then I have
> >bacon
> >> >> >>cooked
> >> >> >>for the week. I don't know if this method saves a lot of time but
it
> >is
> >> >easy
> >> >> >>to
> >> >> >>pop into the microwave for breakfast for a 30 second reheat cycle.
It
> >> >also
> >> >> >>saves on the cleanup. Jan
> >> >> >
> >> >> >Sheesh, why not prepare the sunnysides and toast for the week, and
> >butter
> >> >the
> >> >> >toast too why doncha.
> >> >> >
> >> >> >Just as simple to slap a few rashers bacon into the nuker for a 2
> >minute
> >> >*cook*
> >> >> >cycle as needed (what if ya don't want to eat bacon every day), and
no
> >> >clean up
> >> >> >from the initial cooking. And reheated bacon isn't nearly as good
> >(taste
> >> >and
> >> >> >texture-wise) as freshly cooked.
> >> >> >
> >> >> >It's bad enough that restaurants precook bacon. In fact many buy
it
> >> >already
> >> >> >precooked (canned) so why would anyone want to have generic
precooked
> >> >bacon at
> >> >> >home In the US military canned precooked bacon is known as
petrified
> >> >bacon,
> >> >> >quite edible when that's all there is but not anyone's
"rather-have".
> >> >And for
> >> >> >those buying expensive premium bacon precooking it is a sin.
> >> >> >
> >> >> >Hehe, you remind of my ex wife who used to say everytime she had a
> >> >headache "I
> >> >> >owe ya one"... after nine years worth of "I-owe-you-one" her
> >accounting
> >> >book
> >> >> >still said "one (1)"... at the end never even collected that one.
> >Some
> >> >things
> >> >> >ya just can't save up.
> >> >> >
> >> >>
> >> >> I do the same thing. I precook a pound of bacon at one time and keep
> >> >> it in the fridge, then nuke what I need when I want it. It'll
usually
> >> >> take me a couple of weeks to go through the pound of bacon.
> >> >>
> >> >> The reason I do this is the cooked bacon will last a lot longer in
the
> >> >> fridge than the uncooked bacon does. If I left a pound (or the
remants
> >> >> of a pound) of uncooked bacon in the fridge for two weeks, it'd be
> >> >> moldy by the end of those two weeks.
> >> >
> >> >Damn, you need to turn down the temperature on your refrigerator!
> >> >
> >> It's not my fridge, it's new and it's on the second to coldest
> >> setting. The same thing happens at my sister's home, and she has a new
> >> fridge, too. And we live in very different climates. I promise, if you
> >> leave an opened package of bacon in your fridge for two-three-four
> >> weeks, it's going to start to smell and then turn moldy.
> >
> >Ah, well now you're saying two-three-four. I don't recall ever having a
> >problem with bacon after two weeks, except that it starts to dry out if
you
> >don't keep it in a ziploc bag. After all, bacon was invented as a way of
> >preserving pork; people used to store it for long periods with no
> >refrigeration. I'm sure that was different from store-bought bacon,
though.
> >
> Yeah, I know. My bad. <g> But really, I've had bacon start to get
> smelly as soon as 10 days after purchase, but sometimes it's still
> good after three or more weeks. I suppose it's the brand of bacon, I
> guess some have less preservatives than others. Again, I'm not sure,
> but since I've solved the problem for myself by cooking a pound at a
> time, I really haven't bothered trying to figure out the whys.

That's a smart idea as discussed elsethread. I took bacon off my shopping
list a while back, but now you're giving me cravings again....

"cathy" > wrote in message
...
> On Wed, 13 Oct 2004 22:31:27 -0500, "Jess Askin"
> > wrote:
>
> >
> >"cathy" > wrote in message
> >news
> >> On Wed, 13 Oct 2004 13:35:52 -0500, "Jess Askin"
> >> > wrote:
> >>
> >> >
> >> >"cathy" > wrote in message
> >> .. .
> >> >> On 13 Oct 2004 15:06:15 GMT, (PENMART01) wrote:
> >> >>
> >> >> >(JANIC412) says:
> >> >> >>
> >> >> >>When I cook bacon, I cook the whole pound at one time then I have
> >bacon
> >> >> >>cooked
> >> >> >>for the week. I don't know if this method saves a lot of time but
it
> >is
> >> >easy
> >> >> >>to
> >> >> >>pop into the microwave for breakfast for a 30 second reheat cycle.
It
> >> >also
> >> >> >>saves on the cleanup. Jan
> >> >> >
> >> >> >Sheesh, why not prepare the sunnysides and toast for the week, and
> >butter
> >> >the
> >> >> >toast too why doncha.
> >> >> >
> >> >> >Just as simple to slap a few rashers bacon into the nuker for a 2
> >minute
> >> >*cook*
> >> >> >cycle as needed (what if ya don't want to eat bacon every day), and
no
> >> >clean up
> >> >> >from the initial cooking. And reheated bacon isn't nearly as good
> >(taste
> >> >and
> >> >> >texture-wise) as freshly cooked.
> >> >> >
> >> >> >It's bad enough that restaurants precook bacon. In fact many buy
it
> >> >already
> >> >> >precooked (canned) so why would anyone want to have generic
precooked
> >> >bacon at
> >> >> >home In the US military canned precooked bacon is known as
petrified
> >> >bacon,
> >> >> >quite edible when that's all there is but not anyone's
"rather-have".
> >> >And for
> >> >> >those buying expensive premium bacon precooking it is a sin.
> >> >> >
> >> >> >Hehe, you remind of my ex wife who used to say everytime she had a
> >> >headache "I
> >> >> >owe ya one"... after nine years worth of "I-owe-you-one" her
> >accounting
> >> >book
> >> >> >still said "one (1)"... at the end never even collected that one.
> >Some
> >> >things
> >> >> >ya just can't save up.
> >> >> >
> >> >>
> >> >> I do the same thing. I precook a pound of bacon at one time and keep
> >> >> it in the fridge, then nuke what I need when I want it. It'll
usually
> >> >> take me a couple of weeks to go through the pound of bacon.
> >> >>
> >> >> The reason I do this is the cooked bacon will last a lot longer in
the
> >> >> fridge than the uncooked bacon does. If I left a pound (or the
remants
> >> >> of a pound) of uncooked bacon in the fridge for two weeks, it'd be
> >> >> moldy by the end of those two weeks.
> >> >
> >> >Damn, you need to turn down the temperature on your refrigerator!
> >> >
> >> It's not my fridge, it's new and it's on the second to coldest
> >> setting. The same thing happens at my sister's home, and she has a new
> >> fridge, too. And we live in very different climates. I promise, if you
> >> leave an opened package of bacon in your fridge for two-three-four
> >> weeks, it's going to start to smell and then turn moldy.
> >
> >Ah, well now you're saying two-three-four. I don't recall ever having a
> >problem with bacon after two weeks, except that it starts to dry out if
you
> >don't keep it in a ziploc bag. After all, bacon was invented as a way of
> >preserving pork; people used to store it for long periods with no
> >refrigeration. I'm sure that was different from store-bought bacon,
though.
> >
> Yeah, I know. My bad. <g> But really, I've had bacon start to get
> smelly as soon as 10 days after purchase, but sometimes it's still
> good after three or more weeks. I suppose it's the brand of bacon, I
> guess some have less preservatives than others. Again, I'm not sure,
> but since I've solved the problem for myself by cooking a pound at a
> time, I really haven't bothered trying to figure out the whys.

That's a smart idea as discussed elsethread. I took bacon off my shopping
list a while back, but now you're giving me cravings again....

"cathy" > wrote in message
news <snip>> >> I do the same thing. I precook a pound of bacon at one time and
keep
> >> it in the fridge, then nuke what I need when I want it. It'll usually
> >> take me a couple of weeks to go through the pound of bacon.
> >>
> >> The reason I do this is the cooked bacon will last a lot longer in the
> >> fridge than the uncooked bacon does. If I left a pound (or the remants
> >> of a pound) of uncooked bacon in the fridge for two weeks, it'd be
> >> moldy by the end of those two weeks.
> >
> >Damn, you need to turn down the temperature on your refrigerator!
> >
> It's not my fridge, it's new and it's on the second to coldest
> setting. The same thing happens at my sister's home, and she has a new
> fridge, too. And we live in very different climates. I promise, if you
> leave an opened package of bacon in your fridge for two-three-four
> weeks, it's going to start to smell and then turn moldy.
>
> Cathy


Ok, not to nitpick here, but there's a world of difference (especially when
talking food safety) between two, three, and four weeks. Cooked bacon isn't
going to be good for 3 or 4 weeks either, so you're really not making much
difference as far can I can tell.

kimberly

"Jack Schidt®" > wrote in message
om...
> The recent thread on scrambling a dozen eggs for future use got me
thinking.
> We've all seen the subject of making a batch of this or that to save time
> later on. But does it really? Or is it just that there's a perception of
> time saved? And most important, does the little time saved take away from
> the quality?
>
> Garlic oil is the one that comes to mind. It takes a little more than 5
> minutes to chop the garlic, add to the pan with oil and sweat the garlic.
> Ok, just pouring it out of a jar would be faster, but is it better?

Well, Jack, it depends on how you're going to use it too. I have several
flavored oils, but I use them for cold items too, like salad dressing, where
you wouldn't want to heat the oil or garlic. My favorites are a rosemary
oil, and blood orange.


> Probably not. The flaws in scrambling a dozen eggs for later use were
well
> pointed out.

Can I just say ....EWWW! Prescrambled, reheated eggs {{shudder}}

>
> What other stuff do you know of that people make in batches that really
> don't save that much time, but give the appearance that they do?
>
> Jack Clock


Seems to me most baking mixes are a waste of time. They don't save you any
time, and you end up eating (and usually tasting) preservatives. It doesn't
take that much to measure out the dry ingredients for cake or muffins or
what have you. Especially if you do it in advance. I have a few that I have
made up, mostly for muffins, in seperate tins. I do it about once a month.
Makes for an easy snack-y type food to serve when unexpected guests arrive.
It's just the dry ingredients for the muffins, and each tin has the list of
wet ingredients and baking temp/time.

Instant rice is another thing that comes to mind. Sure it's faster, I
know...but at what cost?

kimberly
>
>

On Thu, 14 Oct 2004 18:43:51 -0700, "Nexis" > wrote:

>
>
>> Probably not. The flaws in scrambling a dozen eggs for later use were
>well
>> pointed out.
>
>Can I just say ....EWWW! Prescrambled, reheated eggs {{shudder}}
>
>>

Reminds me of a cartoon, many years ago: Alarm goes off; man gets up;
wife, still in bed says "your eggs are in the oven. I cooked them last
night."



Rodney Myrvaagnes NYC J36 Gjo/a

"Religious wisdom is to wisdom as military music is to music."

On Wed, 13 Oct 2004 16:21:47 -0400, Goomba38 >
wrote:

>cathy wrote:
>
>> The reason I do this is the cooked bacon will last a lot longer in the
>> fridge than the uncooked bacon does. If I left a pound (or the remants
>> of a pound) of uncooked bacon in the fridge for two weeks, it'd be
>> moldy by the end of those two weeks.
>
>You might need to check how you're storing that
>bacon. I've kept uncooked bacon quite a long time
>and have never seen it "mold"

"Quite a long time" is relative. Few of us recall *exactly* when we
opened a package and put it in the 'fridge. And it *does* mold after a
'while.'

On Wed, 13 Oct 2004 20:17:17 GMT, "Jack Schidt®"
> wrote:

>
>"DJS0302" > wrote
>>
>> I don't think it's a question of saving time but more of a case in
>> managing
>> time. For example, someone who works long hours during the week may not
>> have
>> time to fix a full dinner from scratch everyday, but they could use part
>> of
>> their weekend to make up several ready to heat meals and then save them
>> for
>> later in the week.
>
>I agree with you. I meant more preparatory steps, not freezing full meals.

Since many/most "convenience" foods now available are exactly that --
saving prep -- one can assume that many *are* viewed as useful and
worth paying money for. Pre-measured dry ingredients for baking
is...cake mix! Frozen cookie dough is in your grocery store as we
speak. Anything you can do in bulk and store for later use saves the
time and hassle involved in measuring and realizing you've run out of
baking soda/ketchup and at least a portion of setting up and breaking
down. I haven't seen them in my supermarket, but people have mentioned
frozen bags of chopped onion and peppers. Consider the onion: get out
onion, knife, and chopping board. Peel onion. Chop. Some people cry.
Wash hands, board, and knife. Peeling and chopping several onions will
take a bit longer, but involve the same prep and cleanup, with the
addition of putting onion in a baggie. Later, dumping frozen chopped
onion into a pan takes virtually no time at all and no utensils or
cleanup.

Look at any cooking show -- each ingredient pre-cut and measured and
waiting in little glass dishes. Bam! There's your curried carrot and
squash soup!

On Wed, 13 Oct 2004 20:17:17 GMT, "Jack Schidt®"
> wrote:

>
>"DJS0302" > wrote
>>
>> I don't think it's a question of saving time but more of a case in
>> managing
>> time. For example, someone who works long hours during the week may not
>> have
>> time to fix a full dinner from scratch everyday, but they could use part
>> of
>> their weekend to make up several ready to heat meals and then save them
>> for
>> later in the week.
>
>I agree with you. I meant more preparatory steps, not freezing full meals.

Since many/most "convenience" foods now available are exactly that --
saving prep -- one can assume that many *are* viewed as useful and
worth paying money for. Pre-measured dry ingredients for baking
is...cake mix! Frozen cookie dough is in your grocery store as we
speak. Anything you can do in bulk and store for later use saves the
time and hassle involved in measuring and realizing you've run out of
baking soda/ketchup and at least a portion of setting up and breaking
down. I haven't seen them in my supermarket, but people have mentioned
frozen bags of chopped onion and peppers. Consider the onion: get out
onion, knife, and chopping board. Peel onion. Chop. Some people cry.
Wash hands, board, and knife. Peeling and chopping several onions will
take a bit longer, but involve the same prep and cleanup, with the
addition of putting onion in a baggie. Later, dumping frozen chopped
onion into a pan takes virtually no time at all and no utensils or
cleanup.

Look at any cooking show -- each ingredient pre-cut and measured and
waiting in little glass dishes. Bam! There's your curried carrot and
squash soup!

One time on Usenet, "Charles Gifford" > said:
> "Jess Askin" > wrote in message
> ...

> > Not to mention that it's hard to chop garlic without getting stinky
> > fingers.
>
> Just rub your fingers on the nearest piece of stainless steel and they will
> stink no longer. Works for me anyhow.

I kind of like the lingering smell of garlic or onions on my hands.
I guess I'm just weird...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

One time on Usenet, "Charles Gifford" > said:
> "Jess Askin" > wrote in message
> ...

> > Not to mention that it's hard to chop garlic without getting stinky
> > fingers.
>
> Just rub your fingers on the nearest piece of stainless steel and they will
> stink no longer. Works for me anyhow.

I kind of like the lingering smell of garlic or onions on my hands.
I guess I'm just weird...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF