In article >, Bruce
> wrote:

> I don't know how much mercury there is in farmed fish.

You don't know how much mercury there is in wild fish.

On Wed, 31 Jul 2019 17:24:08 -0700, Leonard Blaisdell
> wrote:

>In article >, Bruce
> wrote:
>
>> I don't know how much mercury there is in farmed fish.
>
>You don't know how much mercury there is in wild fish.

The world's one big mystery.

On 7/29/2019 10:43 PM, Ed Pawlowski wrote:
> How do you cook your bacon?
>
> I do it in the fry pan or on a griddle.Â* Tried it once in the oven and
> did not care for the texture.Â* Tried it in the microwave and did not
> care for that one either, so back to frying.
>
> Last weekend my daughter stayed over.Â* For breakfast, I let my SIL make
> the bacon in the oven.Â* It was OK, but still prefer frying.
>
> The oven is easier, the bacon stays flat, but the texture is just not
> the same.Â* I'll stick to the fry pan.

I like baked bacon. I don't notice any texture difference from pan
frying except that it's not soaked in fat... which I know is tasty but
I'm going to blot it off anyway. I cook it on a slotted broiler pan and
the pan underneath is lined with foil for easy cleanup. I don't save
bacon grease for cooking. Didn't grow up that way.

As for bacon curling... ever heard of a bacon press? I think Lodge
cast iron still sells them. For cooking bacon in a (presumably cast
iron) skillet to weight it to keep it flat and to cook evenly.

Jill

On Wednesday, July 31, 2019 at 7:50:43 PM UTC-5, jmcquown wrote:
>
> As for bacon curling... ever heard of a bacon press? I think Lodge
> cast iron still sells them. For cooking bacon in a (presumably cast
> iron) skillet to weight it to keep it flat and to cook evenly.
>
> Jill
>
Yes, Lodge makes them and you have your choice of a round or square version.
The only place around here I was able to find a round one was at the BassPro
Shop. It's great for sausage patties as well or anything that has a tendency
to curl up.

In article >, Bruce
> wrote:

> On Wed, 31 Jul 2019 17:24:08 -0700, Leonard Blaisdell

> >You don't know how much mercury there is in wild fish.

> The world's one big mystery.

But this is a mystery that you can solve. I have confidence in you. I
have promoted you as the one man that knows every ingredient in every
food. Don't let me down.

Bruce wrote:
> On Wed, 31 Jul 2019 17:24:08 -0700, Leonard Blaisdell
> > wrote:
>
>> In article >, Bruce
>> > wrote:
>>
>>> I don't know how much mercury there is in farmed fish.
>>
>> You don't know how much mercury there is in wild fish.
>
> The world's one big mystery.
>

Wut? Don't yoose have an ingredient list for fish?

wrote:
> On Wednesday, July 31, 2019 at 7:50:43 PM UTC-5, jmcquown wrote:
>>
>> As for bacon curling... ever heard of a bacon press? I think Lodge
>> cast iron still sells them. For cooking bacon in a (presumably cast
>> iron) skillet to weight it to keep it flat and to cook evenly.
>>
>> Jill
>>
> Yes, Lodge makes them and you have your choice of a round or square version.
> The only place around here I was able to find a round one was at the BassPro
> Shop. It's great for sausage patties as well or anything that has a tendency
> to curl up.
>

On sausage patties, I used to cut 3 small slices with the spatula
after they cooked a little while. Not all the way to the center,
just a little ways in. It helps with them curling up into a dish shape.

Leonard Blaisdell wrote:
> In article >, Bruce
> > wrote:
>
>> On Wed, 31 Jul 2019 17:24:08 -0700, Leonard Blaisdell
>
>>> You don't know how much mercury there is in wild fish.
>
>> The world's one big mystery.
>
> But this is a mystery that you can solve. I have confidence in you. I
> have promoted you as the one man that knows every ingredient in every
> food. Don't let me down.
>

Yoose right about that! Druce is almost as smart as Popeye and John
kuth, and they are so bright we have to put an iron wash pot over
their heads for the sun to rise.

On Wednesday, July 31, 2019 at 8:58:09 PM UTC-5, Hank Rogers wrote:
>
> wrote:
>
> > On Wednesday, July 31, 2019 at 7:50:43 PM UTC-5, jmcquown wrote:
> >>
> >> As for bacon curling... ever heard of a bacon press? I think Lodge
> >> cast iron still sells them. For cooking bacon in a (presumably cast
> >> iron) skillet to weight it to keep it flat and to cook evenly.
> >>
> >> Jill
> >>
> > Yes, Lodge makes them and you have your choice of a round or square version.
> > The only place around here I was able to find a round one was at the BassPro
> > Shop. It's great for sausage patties as well or anything that has a tendency
> > to curl up.
> >
>
> On sausage patties, I used to cut 3 small slices with the spatula
> after they cooked a little while. Not all the way to the center,
> just a little ways in. It helps with them curling up into a dish shape.
>
I've heard the little slashes are also good for pork chops that want to curl.
They don't work to well on fried bologna though. Hmmmmm, I bet my round
Lodge press would work well on bologna though.

wrote:
> On Wednesday, July 31, 2019 at 8:58:09 PM UTC-5, Hank Rogers wrote:
>>
>> wrote:
>>
>>> On Wednesday, July 31, 2019 at 7:50:43 PM UTC-5, jmcquown wrote:
>>>>
>>>> As for bacon curling... ever heard of a bacon press? I think Lodge
>>>> cast iron still sells them. For cooking bacon in a (presumably cast
>>>> iron) skillet to weight it to keep it flat and to cook evenly.
>>>>
>>>> Jill
>>>>
>>> Yes, Lodge makes them and you have your choice of a round or square version.
>>> The only place around here I was able to find a round one was at the BassPro
>>> Shop. It's great for sausage patties as well or anything that has a tendency
>>> to curl up.
>>>
>>
>> On sausage patties, I used to cut 3 small slices with the spatula
>> after they cooked a little while. Not all the way to the center,
>> just a little ways in. It helps with them curling up into a dish shape.
>>
> I've heard the little slashes are also good for pork chops that want to curl.
> They don't work to well on fried bologna though. Hmmmmm, I bet my round
> Lodge press would work well on bologna though.
>

Now yoose making me hungry. Fried balogna with a slice of cheese on
toasted bread.

On Wednesday, July 31, 2019 at 10:58:56 PM UTC-5, Hank Rogers wrote:
>
> wrote:
>
> > Hmmmmm, I bet my round
> > Lodge press would work well on bologna though.
> >
>
> Now yoose making me hungry. Fried balogna with a slice of cheese on
> toasted bread.
>
I'll just have the baloney and you can have all the cheese. Oh, and mustard,
please.

Ophelia > wrote:
> "Jinx the Minx" wrote in message ...
>
> Gary > wrote:
>> sssssssssssssssssssssssssssssssssssssssssssssEd Pawlowski wrote:
>>>
>>> On 7/30/2019 2:25 AM, dsi1 wrote:
>>> ssssssssss
>>>>>
>>>>> The oven is easier, the bacon stays flat, but the texture is just not
>>>>> the same. I'll stick to the fry pan.
>>>>
>>>> Dredge the bacon in flour, fry in a good amount of oil till brown. Do
>>>> not overcook. The bacon will be crispy without frying it all to hell.
>>>> It's done in about half the time.
>>>>
>>>
>>> Never heard of that for bacon. May try it one day. My mother used to
>>> do that for scrapple. I wonder if it would work with Spam.
>>
>> Probably would, Ed. I did see a documentary/cooking show where
>> bacon was floured then fried in oil. Floured and fried scrapple
>> and spam would be worth trying.
>>
>
> Fried Spam is delish all on its own. Why ruin it with starchy coating? On
> the other hand, I I have floured and fried side pork in the past. Mostly
> the flour just served as thickener for the gravy. Yum. Need to make that
> again sometime soon, because its been years.
>
> ==
>
> D. loves Spam!!! However it is cooked (if cooked) or however it is
> served)) He got it a lot in the military)))
>
>
>
>
>

I grew up barely 45 minutes from the birthplace of Spam, so I had it a lot
as a child. Most often we had it pan fried and served as a sandwich or as a
breakfast meat, but it was also common to use it in place of ham in cold
pasta salads.

Dave Smith > wrote:
> On 2019-07-31 10:52 a.m., Gary wrote:
>> wrote:
>>
>>> During the war in the UK rationing was severe and often for lunch my
>>> grandmother cut what she called door stoppers of bread (nearly an inch
>>> thick) spread it lavishly with drippings, not just bacon but also from
>>> roast meat, then topped that with a heavy dose of rough salt. Tasted
>>> marvellous!
>>
>> Ever had bread toasted in a pan with bacon grease? Delicious!
>>
>
>
> My father loved that. He called it dip. He only had bacon on weekends.
> He would fry up a bunch of bacon and then toss slices of bread in and
> fry them until they were well browned.
>

I make bacon (but in the oven) every Saturday morning. Im totally going to
switch it up to on the stove so I can try this this weekend. LOL

wrote:
>
> Ed Pawlowski wrote:
> >While nice to think that, unless you are truly starving you never will
> >know for sure. Look at people that resorted to cannibalism to survive.
> >I bet they would have been happy to have a cat.

Eating a dead pet or even human would probably be considered in
extreme starvation events but not killing one to eat it.

> I could probably eat somebody else's cat, but not mine. Besides which
> she is a skinny little 6lber, not worth killing

A 6lb cat? Midget kitty? That's very small if full grown.

Bruce wrote:
> Were the cheeseburgers on special?

So far, no luck.

Jinx the Minx wrote:
>
> Dave Smith wrote:

> > Gary wrote:
> >> Ever had bread toasted in a pan with bacon grease? Delicious!

> > My father loved that. He called it dip. He only had bacon on weekends.
> > He would fry up a bunch of bacon and then toss slices of bread in and
> > fry them until they were well browned.
> >
>
> I make bacon (but in the oven) every Saturday morning. I'm totally going to
> switch it up to on the stove so I can try this this weekend. LOL

heh heh Well don't just slap a piece of bread in a pool of bacon
grease, for God's sake.

You pour off all the grease (to save) then put a slice or 2 in
what's left in the pan. Alternatively, you could "butter" one
side of the bread with congealed bacon grease and put in a hot
pan...just like making grilled cheese.

I only made it once. Tasty but certainly not so healthy.
I read about it as an English breakfast thing...fried bread.

On Thu, 01 Aug 2019 07:07:53 -0400, Gary > wrote:

wrote:
>>
>> Ed Pawlowski wrote:
>> >While nice to think that, unless you are truly starving you never will
>> >know for sure. Look at people that resorted to cannibalism to survive.
>> >I bet they would have been happy to have a cat.
>
>Eating a dead pet or even human would probably be considered in
>extreme starvation events but not killing one to eat it.
>
>> I could probably eat somebody else's cat, but not mine. Besides which
>> she is a skinny little 6lber, not worth killing
>
>A 6lb cat? Midget kitty? That's very small if full grown.

She's a little silver tabby
https://i.postimg.cc/J0YXbf5x/20190612-112900.jpg

"songbird" wrote in message ...

Ophelia wrote:
....
> Please would you define what you meant when you said:
>
> " like beef in that the fat is a good way to keep warm in the
> winter."
>
>

when you are cold it is nice to have fat in the diet
as it provides both calories and potential insulation
when turned into blubber.

beef and pork fat are pretty mild tasting in comparison
to venison and mutton.


songbird

=====

Thank you Very true)

"Jinx the Minx" wrote in message ...

Ophelia > wrote:
> "Jinx the Minx" wrote in message ...
>
> Gary > wrote:
>> sssssssssssssssssssssssssssssssssssssssssssssEd Pawlowski wrote:
>>>
>>> On 7/30/2019 2:25 AM, dsi1 wrote:
>>> ssssssssss
>>>>>
>>>>> The oven is easier, the bacon stays flat, but the texture is just not
>>>>> the same. I'll stick to the fry pan.
>>>>
>>>> Dredge the bacon in flour, fry in a good amount of oil till brown. Do
>>>> not overcook. The bacon will be crispy without frying it all to hell.
>>>> It's done in about half the time.
>>>>
>>>
>>> Never heard of that for bacon. May try it one day. My mother used to
>>> do that for scrapple. I wonder if it would work with Spam.
>>
>> Probably would, Ed. I did see a documentary/cooking show where
>> bacon was floured then fried in oil. Floured and fried scrapple
>> and spam would be worth trying.
>>
>
> Fried Spam is delish all on its own. Why ruin it with starchy coating? On
> the other hand, I I have floured and fried side pork in the past. Mostly
> the flour just served as thickener for the gravy. Yum. Need to make that
> again sometime soon, because its been years.
>
> ==
>
> D. loves Spam!!! However it is cooked (if cooked) or however it is
> served)) He got it a lot in the military)))
>
>
>
>
>

I grew up barely 45 minutes from the birthplace of Spam, so I had it a lot
as a child. Most often we had it pan fried and served as a sandwich or as a
breakfast meat, but it was also common to use it in place of ham in cold
pasta salads.

====

That is a new idea, thanks! I have been looking around for new recipes
to make and I will use that one))

On 7/30/2019 9:22 PM, Ed Pawlowski wrote:

> if you have a high heart rate.

I don't. Plus, take high-blood-pressure (HBP) meds.

I gotta change my doc. Mine is a pill-pusher.

nb

On Thu, 01 Aug 2019 08:24:31 -0300, wrote:

>On Thu, 01 Aug 2019 07:07:53 -0400, Gary > wrote:
>
wrote:
>>>
>>> Ed Pawlowski wrote:
>>> >While nice to think that, unless you are truly starving you never will
>>> >know for sure. Look at people that resorted to cannibalism to survive.
>>> >I bet they would have been happy to have a cat.
>>
>>Eating a dead pet or even human would probably be considered in
>>extreme starvation events but not killing one to eat it.
>>
>>> I could probably eat somebody else's cat, but not mine. Besides which
>>> she is a skinny little 6lber, not worth killing
>>
>>A 6lb cat? Midget kitty? That's very small if full grown.
>
>She's a little silver tabby
>https://i.postimg.cc/J0YXbf5x/20190612-112900.jpg

Cute cat.

On 8/1/2019 1:13 AM, Jinx the Minx wrote:

> I grew up barely 45 minutes from the birthplace of Spam, so I had it a lot
> as a child. Most often we had it pan fried and served as a sandwich or as a
> breakfast meat.....

Here is a U2B vid on Walmart version of SPAM.

https://www.youtube.com/watch?v=fkZYBmi_Hvs

Ima SPAM lover, but have changed to Walmart's version of SPAM (Great
Value Luncheon Meat). I like it better. Yes, I have tried both.

> ....cold pasta salads.

I'll not go there!

nb

"notbob" wrote in message ...

On 8/1/2019 1:13 AM, Jinx the Minx wrote:

> I grew up barely 45 minutes from the birthplace of Spam, so I had it a lot
> as a child. Most often we had it pan fried and served as a sandwich or as
> a
> breakfast meat.....

Here is a U2B vid on Walmart version of SPAM.

https://www.youtube.com/watch?v=fkZYBmi_Hvs

Ima SPAM lover, but have changed to Walmart's version of SPAM (Great
Value Luncheon Meat). I like it better. Yes, I have tried both.

> ....cold pasta salads.

I'll not go there!

nb

==

Why not?

On 2019-08-01 12:51 p.m., notbob wrote:
> On 7/30/2019 9:22 PM, Ed Pawlowski wrote:
>
>> Â*if you have a high heart rate.
>
> I don't. Plus, take high-blood-pressure (HBP) meds.
>
> I gotta change my doc.Â* Mine is a pill-pusher.Â*
>

Many doctors would stress exercise and diet. You can do that on your
own. I stopped taking blood pressure medication years ago and my BP is
usually quite normal.

On Thu, 1 Aug 2019 16:57:16 +0100, "Ophelia"
> wrote:

>"Jinx the Minx" wrote in message ...
>
>Ophelia > wrote:
>> "Jinx the Minx" wrote in message ...
>>
>> Gary > wrote:
>>> sssssssssssssssssssssssssssssssssssssssssssssEd Pawlowski wrote:
>>>>
>>>> On 7/30/2019 2:25 AM, dsi1 wrote:
>>>> ssssssssss
>>>>>>
>>>>>> The oven is easier, the bacon stays flat, but the texture is just not
>>>>>> the same. I'll stick to the fry pan.
>>>>>
>>>>> Dredge the bacon in flour, fry in a good amount of oil till brown. Do
>>>>> not overcook. The bacon will be crispy without frying it all to hell.
>>>>> It's done in about half the time.
>>>>>
>>>>
>>>> Never heard of that for bacon. May try it one day. My mother used to
>>>> do that for scrapple. I wonder if it would work with Spam.
>>>
>>> Probably would, Ed. I did see a documentary/cooking show where
>>> bacon was floured then fried in oil. Floured and fried scrapple
>>> and spam would be worth trying.
>>>
>>
>> Fried Spam is delish all on its own. Why ruin it with starchy coating? On
>> the other hand, I I have floured and fried side pork in the past. Mostly
>> the flour just served as thickener for the gravy. Yum. Need to make that
>> again sometime soon, because it’s been years.
>>
>> ==
>>
>> D. loves Spam!!! However it is cooked (if cooked) or however it is
>> served)) He got it a lot in the military)))
>>
>>
>>
>>
>>
>
>I grew up barely 45 minutes from the birthplace of Spam, so I had it a lot
>as a child. Most often we had it pan fried and served as a sandwich or as a
>breakfast meat, but it was also common to use it in place of ham in cold
>pasta salads.
>
>====
>
> That is a new idea, thanks! I have been looking around for new recipes
>to make and I will use that one))

Virginiaed SPAM is very good... coat the entire SPAM with some of the
glaze powder that comes with a ham and stud it with whole cloves and
bake... I use the microwave at a low setting and turn often.

On Thu, 01 Aug 2019 14:14:20 -0400, wrote:

>On Thu, 1 Aug 2019 16:57:16 +0100, "Ophelia"
> wrote:
>
>>"Jinx the Minx" wrote in message ...
>>
>>Ophelia > wrote:
>>> "Jinx the Minx" wrote in message ...
>>>
>>> Fried Spam is delish all on its own. Why ruin it with starchy coating? On
>>> the other hand, I I have floured and fried side pork in the past. Mostly
>>> the flour just served as thickener for the gravy. Yum. Need to make that
>>> again sometime soon, because its been years.
>>>
>>> ==
>>>
>>> D. loves Spam!!! However it is cooked (if cooked) or however it is
>>> served)) He got it a lot in the military)))
>>>
>>I grew up barely 45 minutes from the birthplace of Spam, so I had it a lot
>>as a child. Most often we had it pan fried and served as a sandwich or as a
>>breakfast meat, but it was also common to use it in place of ham in cold
>>pasta salads.
>>
>>====
>>
>> That is a new idea, thanks! I have been looking around for new recipes
>>to make and I will use that one))
>
>Virginiaed SPAM is very good... coat the entire SPAM with some of the
>glaze powder that comes with a ham and stud it with whole cloves and
>bake... I use the microwave at a low setting and turn often.

Cloves in ham? Brr.

wrote in message ...

On Thu, 1 Aug 2019 16:57:16 +0100, "Ophelia"
> wrote:

>"Jinx the Minx" wrote in message ...
>
>Ophelia > wrote:
>> "Jinx the Minx" wrote in message ...
>>
>> Gary > wrote:
>>> sssssssssssssssssssssssssssssssssssssssssssssEd Pawlowski wrote:
>>>>
>>>> On 7/30/2019 2:25 AM, dsi1 wrote:
>>>> ssssssssss
>>>>>>
>>>>>> The oven is easier, the bacon stays flat, but the texture is just not
>>>>>> the same. I'll stick to the fry pan.
>>>>>
>>>>> Dredge the bacon in flour, fry in a good amount of oil till brown. Do
>>>>> not overcook. The bacon will be crispy without frying it all to hell.
>>>>> It's done in about half the time.
>>>>>
>>>>
>>>> Never heard of that for bacon. May try it one day. My mother used to
>>>> do that for scrapple. I wonder if it would work with Spam.
>>>
>>> Probably would, Ed. I did see a documentary/cooking show where
>>> bacon was floured then fried in oil. Floured and fried scrapple
>>> and spam would be worth trying.
>>>
>>
>> Fried Spam is delish all on its own. Why ruin it with starchy coating?
>> On
>> the other hand, I I have floured and fried side pork in the past. Mostly
>> the flour just served as thickener for the gravy. Yum. Need to make that
>> again sometime soon, because its been years.
>>
>> ==
>>
>> D. loves Spam!!! However it is cooked (if cooked) or however it is
>> served)) He got it a lot in the military)))
>>
>>
>>
>>
>>
>
>I grew up barely 45 minutes from the birthplace of Spam, so I had it a lot
>as a child. Most often we had it pan fried and served as a sandwich or as a
>breakfast meat, but it was also common to use it in place of ham in cold
>pasta salads.
>
>====
>
> That is a new idea, thanks! I have been looking around for new recipes
>to make and I will use that one))

Virginiaed SPAM is very good... coat the entire SPAM with some of the
glaze powder that comes with a ham and stud it with whole cloves and
bake... I use the microwave at a low setting and turn often.

====

Sounds good but he doesn't like cloves. Thanks anyway though

On Thursday, August 1, 2019 at 1:24:26 PM UTC-5, Bruce wrote:
>
> On Thu, 01 Aug 2019 14:14:20 -0400, wrote:
>
> >Virginiaed SPAM is very good... coat the entire SPAM with some of the
> >glaze powder that comes with a ham and stud it with whole cloves and
> >bake... I use the microwave at a low setting and turn often.
>
> Cloves in ham? Brr.
>
Ham studded with cloves then baked is quite good. But since wifey won't let you
eat meat I will still describe what to do after the ham is baked. Pretty soon
after it comes out of the oven and still rather hot, the cloves are removed
from the little slits you made in the meat. They are discarded as they given
their all to the ham; slice ham and savor that heavenly taste of MEAT.

I can't speak for others here, but my hams are coated with a thick layer of
brown sugar after studded. About 2 cups of apple juice is added to the bottom
of the pan and then tightly covered. Baste with melted brown sugar and apple
juice a few times while it's baking.

wrote:
> On Thu, 1 Aug 2019 16:57:16 +0100, "Ophelia"
> > wrote:
>
>> "Jinx the Minx" wrote in message ...
>>
>> Ophelia > wrote:
>>> "Jinx the Minx" wrote in message ...
>>>
>>> Gary > wrote:
>>>> sssssssssssssssssssssssssssssssssssssssssssssEd Pawlowski wrote:
>>>>>
>>>>> On 7/30/2019 2:25 AM, dsi1 wrote:
>>>>> ssssssssss
>>>>>>>
>>>>>>> The oven is easier, the bacon stays flat, but the texture is just not
>>>>>>> the same. I'll stick to the fry pan.
>>>>>>
>>>>>> Dredge the bacon in flour, fry in a good amount of oil till brown. Do
>>>>>> not overcook. The bacon will be crispy without frying it all to hell.
>>>>>> It's done in about half the time.
>>>>>>
>>>>>
>>>>> Never heard of that for bacon. May try it one day. My mother used to
>>>>> do that for scrapple. I wonder if it would work with Spam.
>>>>
>>>> Probably would, Ed. I did see a documentary/cooking show where
>>>> bacon was floured then fried in oil. Floured and fried scrapple
>>>> and spam would be worth trying.
>>>>
>>>
>>> Fried Spam is delish all on its own. Why ruin it with starchy coating? On
>>> the other hand, I I have floured and fried side pork in the past. Mostly
>>> the flour just served as thickener for the gravy. Yum. Need to make that
>>> again sometime soon, because its been years.
>>>
>>> ==
>>>
>>> D. loves Spam!!! However it is cooked (if cooked) or however it is
>>> served)) He got it a lot in the military)))
>>>
>>>
>>>
>>>
>>>
>>
>> I grew up barely 45 minutes from the birthplace of Spam, so I had it a lot
>> as a child. Most often we had it pan fried and served as a sandwich or as a
>> breakfast meat, but it was also common to use it in place of ham in cold
>> pasta salads.
>>
>> ====
>>
>> That is a new idea, thanks! I have been looking around for new recipes
>> to make and I will use that one))
>
> Virginiaed SPAM is very good... coat the entire SPAM with some of the
> glaze powder that comes with a ham and stud it with whole cloves and
> bake... I use the microwave at a low setting and turn often.
>

Then yoose throw the ham out yoose window for the crows?

On Thursday, August 1, 2019 at 8:14:25 AM UTC-10, Sheldon wrote:
> On Thu, 1 Aug 2019 16:57:16 +0100, "Ophelia"
> > wrote:
>
> >"Jinx the Minx" wrote in message ...
> >
> >Ophelia > wrote:
> >> "Jinx the Minx" wrote in message ...
> >>
> >> Gary > wrote:
> >>> sssssssssssssssssssssssssssssssssssssssssssssEd Pawlowski wrote:
> >>>>
> >>>> On 7/30/2019 2:25 AM, dsi1 wrote:
> >>>> ssssssssss
> >>>>>>
> >>>>>> The oven is easier, the bacon stays flat, but the texture is just not
> >>>>>> the same. I'll stick to the fry pan.
> >>>>>
> >>>>> Dredge the bacon in flour, fry in a good amount of oil till brown. Do
> >>>>> not overcook. The bacon will be crispy without frying it all to hell.
> >>>>> It's done in about half the time.
> >>>>>
> >>>>
> >>>> Never heard of that for bacon. May try it one day. My mother used to
> >>>> do that for scrapple. I wonder if it would work with Spam.
> >>>
> >>> Probably would, Ed. I did see a documentary/cooking show where
> >>> bacon was floured then fried in oil. Floured and fried scrapple
> >>> and spam would be worth trying.
> >>>
> >>
> >> Fried Spam is delish all on its own. Why ruin it with starchy coating? On
> >> the other hand, I I have floured and fried side pork in the past. Mostly
> >> the flour just served as thickener for the gravy. Yum. Need to make that
> >> again sometime soon, because its been years.
> >>
> >> ==
> >>
> >> D. loves Spam!!! However it is cooked (if cooked) or however it is
> >> served)) He got it a lot in the military)))
> >>
> >>
> >>
> >>
> >>
> >
> >I grew up barely 45 minutes from the birthplace of Spam, so I had it a lot
> >as a child. Most often we had it pan fried and served as a sandwich or as a
> >breakfast meat, but it was also common to use it in place of ham in cold
> >pasta salads.
> >
> >====
> >
> > That is a new idea, thanks! I have been looking around for new recipes
> >to make and I will use that one))
>
> Virginiaed SPAM is very good... coat the entire SPAM with some of the
> glaze powder that comes with a ham and stud it with whole cloves and
> bake... I use the microwave at a low setting and turn often.

I've done that - studded and glazed a Spam loaf. I thought it was going to be wonderful but it just turned my stomach. I shit-canned the whole thing. My theory is that you have to be a haole to be able to make and eat something like that. So far, my theory seems correct.

In article >, says...
>
> wrote:
> >
> > Ed Pawlowski wrote:
> > >While nice to think that, unless you are truly starving you never will
> > >know for sure. Look at people that resorted to cannibalism to survive.
> > >I bet they would have been happy to have a cat.
>
> Eating a dead pet or even human would probably be considered in
> extreme starvation events but not killing one to eat it.
>
> > I could probably eat somebody else's cat, but not mine. Besides which
> > she is a skinny little 6lber, not worth killing
>
> A 6lb cat? Midget kitty? That's very small if full grown.

Our last house cat was a rescue and even smaller.

From her size and liveliness, at first we thought she was was just a
teenage kitten a couple of months old but it turned out she was already
fully grown. She never got any bigger and remained a teenage kitten for
the next 19 years.


Janet UK

Bacon. When young, camping with dad would mean bacon in the morning. He could not cook at all. The bacon was always the best melt in your mouth kind.
Turns out he was in no hurry.
I fry in cast, one lb sliced for about an hour on lowish, no flame touching the pan, turning every ten or so minutes. After that hour it is doneish but not crisp. I turn up the heat to medium high and will stand there turning every 2 minutes or so. Need to be sure it is all cooked even. It is never flat. Do not burn it but get close. No smoke from the grease. Get some slab bacon and cut it yourself.

Btw, ferrets taste like ferrets.

On Thursday, August 1, 2019 at 6:54:01 AM UTC-10, Bruce wrote:
> On Thu, 01 Aug 2019 08:24:31 -0300, wrote:
>
> >On Thu, 01 Aug 2019 07:07:53 -0400, Gary > wrote:
> >
> wrote:
> >>>
> >>> Ed Pawlowski wrote:
> >>> >While nice to think that, unless you are truly starving you never will
> >>> >know for sure. Look at people that resorted to cannibalism to survive.
> >>> >I bet they would have been happy to have a cat.
> >>
> >>Eating a dead pet or even human would probably be considered in
> >>extreme starvation events but not killing one to eat it.
> >>
> >>> I could probably eat somebody else's cat, but not mine. Besides which
> >>> she is a skinny little 6lber, not worth killing
> >>
> >>A 6lb cat? Midget kitty? That's very small if full grown.
> >
> >She's a little silver tabby
> >https://i.postimg.cc/J0YXbf5x/20190612-112900.jpg
>
> Cute cat.

Here's a cat that lives in our parking lot. It's a wee pitiful creature. My guess is that the lack of food has messed up his brain. He no longer moves when cars approach him. Yesterday, he laid down in the middle of a parking space that he knew a car wanted to park. The guy backed up slowly but he didn't move. The passenger in the car got out and tried to move him. That didn't work. I was watching and helped them by pushing the cat out of the way.. That was a weird scene. Come to think of it, the chickens will take their time getting out of the way of cars too. Possibly there's some kind of brain amoeba infection that makes the critters here consider suicide as a viable option.

https://www.amazon.com/photos/shared...nrjhktjShulEWY

On 2019-08-01 3:50 p.m., Janet wrote:

> Our last house cat was a rescue and even smaller.
>
> From her size and liveliness, at first we thought she was was just a
> teenage kitten a couple of months old but it turned out she was already
> fully grown. She never got any bigger and remained a teenage kitten for
> the next 19 years.
>


We had a female cat that was pint sized. She never got much bigger than
a normal 6 month old cat. She was a cute little thing and she had
several litters of kittens, but just never got big.

On Fri, 02 Aug 2019 04:24:20 +1000, Bruce >
wrote:

>On Thu, 01 Aug 2019 14:14:20 -0400, wrote:
>
>>On Thu, 1 Aug 2019 16:57:16 +0100, "Ophelia"
> wrote:
>>
>>>"Jinx the Minx" wrote in message ...
>>>
>>>Ophelia > wrote:
>>>> "Jinx the Minx" wrote in message ...
>>>>
>>>> Fried Spam is delish all on its own. Why ruin it with starchy coating? On
>>>> the other hand, I I have floured and fried side pork in the past. Mostly
>>>> the flour just served as thickener for the gravy. Yum. Need to make that
>>>> again sometime soon, because it’s been years.
>>>>
>>>> ==
>>>>
>>>> D. loves Spam!!! However it is cooked (if cooked) or however it is
>>>> served)) He got it a lot in the military)))
>>>>
>>>I grew up barely 45 minutes from the birthplace of Spam, so I had it a lot
>>>as a child. Most often we had it pan fried and served as a sandwich or as a
>>>breakfast meat, but it was also common to use it in place of ham in cold
>>>pasta salads.
>>>
>>>====
>>>
>>> That is a new idea, thanks! I have been looking around for new recipes
>>>to make and I will use that one))
>>
>>Virginiaed SPAM is very good... coat the entire SPAM with some of the
>>glaze powder that comes with a ham and stud it with whole cloves and
>>bake... I use the microwave at a low setting and turn often.
>
>Cloves in ham? Brr.

Well, obviously you don't cook. Most every deli in the US sells
Virginia ham... especially in the south.
https://www.recipetips.com/recipe-ca...ith-cloves.asp
It's actually very good, the cloves are removed, you don't eat them.

On Thu, 1 Aug 2019 12:06:51 -0700 (PDT), "
> wrote:

>On Thursday, August 1, 2019 at 1:24:26 PM UTC-5, Bruce wrote:
>>
>> On Thu, 01 Aug 2019 14:14:20 -0400, wrote:
>>
>> >Virginiaed SPAM is very good... coat the entire SPAM with some of the
>> >glaze powder that comes with a ham and stud it with whole cloves and
>> >bake... I use the microwave at a low setting and turn often.
>>
>> Cloves in ham? Brr.
>>
>Ham studded with cloves then baked is quite good. But since wifey won't let you
>eat meat

You jumped on Gary's bandwagon. Well done, Gary

>I will still describe what to do after the ham is baked. Pretty soon
>after it comes out of the oven and still rather hot, the cloves are removed
>from the little slits you made in the meat. They are discarded as they given
>their all to the ham; slice ham and savor that heavenly taste of MEAT.
>
>I can't speak for others here, but my hams are coated with a thick layer of
>brown sugar after studded.

Brown sugar? It's getting worse and worse. You two are turning it into
mulled wine.

>About 2 cups of apple juice is added to the bottom
>of the pan and then tightly covered. Baste with melted brown sugar and apple
>juice a few times while it's baking.

What an undignified end for the piggie.

On Thu, 01 Aug 2019 17:37:31 -0400, wrote:

>On Fri, 02 Aug 2019 04:24:20 +1000, Bruce >
>wrote:
>
>>On Thu, 01 Aug 2019 14:14:20 -0400, wrote:
>>
>>>On Thu, 1 Aug 2019 16:57:16 +0100, "Ophelia"
> wrote:
>>>
>>>>"Jinx the Minx" wrote in message ...
>>>>
>>>>Ophelia > wrote:
>>>>> "Jinx the Minx" wrote in message ...
>>>>>
>>>>> Fried Spam is delish all on its own. Why ruin it with starchy coating? On
>>>>> the other hand, I I have floured and fried side pork in the past. Mostly
>>>>> the flour just served as thickener for the gravy. Yum. Need to make that
>>>>> again sometime soon, because its been years.
>>>>>
>>>>> ==
>>>>>
>>>>> D. loves Spam!!! However it is cooked (if cooked) or however it is
>>>>> served)) He got it a lot in the military)))
>>>>>
>>>>I grew up barely 45 minutes from the birthplace of Spam, so I had it a lot
>>>>as a child. Most often we had it pan fried and served as a sandwich or as a
>>>>breakfast meat, but it was also common to use it in place of ham in cold
>>>>pasta salads.
>>>>
>>>>====
>>>>
>>>> That is a new idea, thanks! I have been looking around for new recipes
>>>>to make and I will use that one))
>>>
>>>Virginiaed SPAM is very good... coat the entire SPAM with some of the
>>>glaze powder that comes with a ham and stud it with whole cloves and
>>>bake... I use the microwave at a low setting and turn often.
>>
>>Cloves in ham? Brr.
>
>Well, obviously you don't cook. Most every deli in the US sells
>Virginia ham... especially in the south.
>https://www.recipetips.com/recipe-ca...ith-cloves.asp

People in Virginia also play with venomous snakes. Doesn't mean I have
to like it.

>It's actually very good, the cloves are removed, you don't eat them.

That I understood.

On Thu, 1 Aug 2019 12:49:50 -0700 (PDT), dsi1 >
wrote:

>On Thursday, August 1, 2019 at 8:14:25 AM UTC-10, Sheldon wrote:
>> On Thu, 1 Aug 2019 16:57:16 +0100, "Ophelia"
>> > wrote:
>>
>> >I grew up barely 45 minutes from the birthplace of Spam, so I had it a lot
>> >as a child. Most often we had it pan fried and served as a sandwich or as a
>> >breakfast meat, but it was also common to use it in place of ham in cold
>> >pasta salads.
>> >
>> >====
>> >
>> > That is a new idea, thanks! I have been looking around for new recipes
>> >to make and I will use that one))
>>
>> Virginiaed SPAM is very good... coat the entire SPAM with some of the
>> glaze powder that comes with a ham and stud it with whole cloves and
>> bake... I use the microwave at a low setting and turn often.
>
>I've done that - studded and glazed a Spam loaf. I thought it was going to be wonderful but it just turned my stomach. I shit-canned the whole thing. My theory is that you have to be a haole to be able to make and eat something like that. So far, my theory seems correct.

I must be part Hawaiian then.

On Thu, 1 Aug 2019 13:23:50 -0700 (PDT), dsi1 >
wrote:

>On Thursday, August 1, 2019 at 6:54:01 AM UTC-10, Bruce wrote:
>> On Thu, 01 Aug 2019 08:24:31 -0300, wrote:
>>
>> >On Thu, 01 Aug 2019 07:07:53 -0400, Gary > wrote:
>> >
>> wrote:
>> >>>
>> >>> Ed Pawlowski wrote:
>> >>> >While nice to think that, unless you are truly starving you never will
>> >>> >know for sure. Look at people that resorted to cannibalism to survive.
>> >>> >I bet they would have been happy to have a cat.
>> >>
>> >>Eating a dead pet or even human would probably be considered in
>> >>extreme starvation events but not killing one to eat it.
>> >>
>> >>> I could probably eat somebody else's cat, but not mine. Besides which
>> >>> she is a skinny little 6lber, not worth killing
>> >>
>> >>A 6lb cat? Midget kitty? That's very small if full grown.
>> >
>> >She's a little silver tabby
>> >https://i.postimg.cc/J0YXbf5x/20190612-112900.jpg
>>
>> Cute cat.
>
>Here's a cat that lives in our parking lot. It's a wee pitiful creature. My guess is that the lack of food has messed up his brain. He no longer moves when cars approach him. Yesterday, he laid down in the middle of a parking space that he knew a car wanted to park. The guy backed up slowly but he didn't move. The passenger in the car got out and tried to move him. That didn't work. I was watching and helped them by pushing the cat out of the way. That was a weird scene. Come to think of it, the chickens will take their time getting out of the way of cars too. Possibly there's some kind of brain amoeba infection that makes the critters here consider suicide as a viable option.
>
>https://www.amazon.com/photos/shared...nrjhktjShulEWY

It had better not do that after dark.

On Thursday, August 1, 2019 at 4:56:05 PM UTC-5, Bruce wrote:
>
> On Thu, 1 Aug 2019 12:06:51 -0700 (PDT), "
> > wrote:
>
> >> >Virginiaed SPAM is very good... coat the entire SPAM with some of the
> >> >glaze powder that comes with a ham and stud it with whole cloves and
> >> >bake... I use the microwave at a low setting and turn often.
> >>
> >> Cloves in ham? Brr.
> >>
> >Ham studded with cloves then baked is quite good. But since wifey won't let you
> >eat meat
>
> >I can't speak for others here, but my hams are coated with a thick layer of
> >brown sugar after studded.
>
> Brown sugar? It's getting worse and worse. You two are turning it into
> mulled wine.
>
> >About 2 cups of apple juice is added to the bottom
> >of the pan and then tightly covered. Baste with melted brown sugar and apple
> >juice a few times while it's baking.
>
> What an undignified end for the piggie.
>
I actually feel sorry for you. You're not allowed to eat meat because the boss
is a PETA fanatic thus you search every opportunity to turn your nose up at
something you've never tasted. Something you'll never try even if she isn't
looking just to keep peace in the family. But I guess you look like a big
man in her eyes; I think it's pathetic.