My childhood memories were of my dad making bacon.

He'd go to the butcher for thick cuts of bacon with the rind intact.

He'd fill a cast-iron pot with bacon grease from previous meals and heat it
to boiling, then layer in the bacon.

the moisture from the bacon would cause it to pop and "explode" -- coating
the walls of the kitchen and made the environment like Vietnam, I was in my
foxhole (under the kitchen table) but would often get hit by a droplet of
splattering bacon grease.

I doubt I could find that cut of bacon anywhere -- and don't have a
coffee-tin filled with grease that was probably older than I am -- but if I
did, that is what I would make for breakfast... but only after gulping down
a handfull of Chitosan, Glucomannan, Psyllium Husk... and following it up
with a hit of Vitamin E.




--
I filled a lightbulb with helium and got enlightened
http://www.dwacon.com

In article <dIX8f.2625$0M1.2099@dukeread12>,
"dwacôn" > wrote:

> My childhood memories were of my dad making bacon.
>
> He'd go to the butcher for thick cuts of bacon with the rind intact.
>
> He'd fill a cast-iron pot with bacon grease from previous meals and heat it
> to boiling, then layer in the bacon.
>
> the moisture from the bacon would cause it to pop and "explode" -- coating
> the walls of the kitchen and made the environment like Vietnam, I was in my
> foxhole (under the kitchen table) but would often get hit by a droplet of
> splattering bacon grease.
>
> I doubt I could find that cut of bacon anywhere -- and don't have a
> coffee-tin filled with grease that was probably older than I am -- but if I
> did, that is what I would make for breakfast... but only after gulping down
> a handfull of Chitosan, Glucomannan, Psyllium Husk... and following it up
> with a hit of Vitamin E.

Poor baby.

You are way too paranoid. ;-)

Just follow up the meal with a bottle of Magnesium citrate.

<smirk>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

dwacôn wrote:

> My childhood memories were of my dad making bacon.
>
> He'd go to the butcher for thick cuts of bacon with the rind intact.
>
<snip of war zone>

Our butchershop has this kind of bacon. It is good stuff! I use it in
baked brown beans that I can up for later use. The bacon that comes in
those vacuum packs in the grocery store are flavourless and too thin to
be of much use, IMO. Other bacon style items our butchershop has - salt
pork which is like a 4" block of very salty bacon, unsalted pork back
that looks like bacon without the salt - both are great ingredients to
cook with.

~patches~ wrote:

> dwacôn wrote:
>
>> My childhood memories were of my dad making bacon.
>>
>> He'd go to the butcher for thick cuts of bacon with the rind intact.
>>
> <snip of war zone>
>
> Our butchershop has this kind of bacon. It is good stuff! I use it in
> baked brown beans that I can up for later use. The bacon that comes in
> those vacuum packs in the grocery store are flavourless and too thin to
> be of much use, IMO. Other bacon style items our butchershop has -
salt
> pork which is like a 4" block of very salty bacon, unsalted pork back
> that looks like bacon without the salt - both are great ingredients to
> cook with.
>

We used to order slabs of bacon from a company called (iirc) Spring Hills
Meats (Tennessee). You could slice as thick slices as you liked and after
going through two slabs, you had about enough skin to make a football. We
also ordered their 2 foot long breakfast sausage in a burlap bag.

What a treat they were!

Andy

On Sun, 30 Oct 2005 09:55:54 -0600, Andy wrote:

> We used to order slabs of bacon from a company called (iirc) Spring Hills
> Meats (Tennessee). You could slice as thick slices as you liked and after
> going through two slabs, you had about enough skin to make a football. We
> also ordered their 2 foot long breakfast sausage in a burlap bag.
>
> What a treat they were!

I'm remembering back when I was a kid... we did that too. Not sure
what company it was, but my grandfather used to love to expose us to
foods from his childhood - so we got treats like that every so often.

Andy wrote:
> ~patches~ wrote:
>
>>dwacôn wrote:
>>
>>>My childhood memories were of my dad making bacon.
>>>
>>>He'd go to the butcher for thick cuts of bacon with the rind intact.
>>
>><snip of war zone>
>>
>>Our butchershop has this kind of bacon. It is good stuff! I use it in
>>baked brown beans that I can up for later use. The bacon that comes in
>>those vacuum packs in the grocery store are flavourless and too thin to
>>be of much use, IMO. Other bacon style items our butchershop has - salt
>>pork which is like a 4" block of very salty bacon, unsalted pork back
>>that looks like bacon without the salt - both are great ingredients to
>>cook with.
>>
> We used to order slabs of bacon from a company called (iirc) Spring Hills
> Meats (Tennessee). You could slice as thick slices as you liked and after
> going through two slabs, you had about enough skin to make a football. We
> also ordered their 2 foot long breakfast sausage in a burlap bag.

Gayle's Market on Rt 33 near Massanutten Mountain in Virginia still
carries stuff like that. Huge slabs of dry-cured bacon, hams hanging
from rafters...

They cut the bacon on a band saw. You can buy a hunk or they'll slice it
to suit you. I've had them do some about 3/8" thick which I then cooked
on a rack over a baking pan to catch the rendered fat. 250°F until they
weigh like a feather - an hour or so. Virtually all the renderable fat
is out. Then I covered them with either honey or brown sugar and put
them back into the oven for it to melt in. Yowzah...

Pastorio

Bob (this one) wrote:

> Gayle's Market on Rt 33 near Massanutten Mountain in Virginia still
> carries stuff like that. Huge slabs of dry-cured bacon, hams hanging
> from rafters...
>
> They cut the bacon on a band saw. You can buy a hunk or they'll slice
it
> to suit you. I've had them do some about 3/8" thick which I then cooked
> on a rack over a baking pan to catch the rendered fat. 250øF until they
> weigh like a feather - an hour or so. Virtually all the renderable fat
> is out. Then I covered them with either honey or brown sugar and put
> them back into the oven for it to melt in. Yowzah...
>
> Pastorio


LOL! I'm picturing bacon steaks! ))

I tried googling Gayle's Market and all I got was a picture of the place,
no website.

Oh well,

Andy

"OmManiPadmeOmelet" > wrote in message
...
> In article <dIX8f.2625$0M1.2099@dukeread12>,
> "dwacôn" > wrote:
>
>> My childhood memories were of my dad making bacon.
>>
>> He'd go to the butcher for thick cuts of bacon with the rind intact.
>>
>> He'd fill a cast-iron pot with bacon grease from previous meals and heat
>> it
>> to boiling, then layer in the bacon.
>>
>> the moisture from the bacon would cause it to pop and "explode" --
>> coating
>> the walls of the kitchen and made the environment like Vietnam, I was in
>> my
>> foxhole (under the kitchen table) but would often get hit by a droplet of
>> splattering bacon grease.
>>
>> I doubt I could find that cut of bacon anywhere -- and don't have a
>> coffee-tin filled with grease that was probably older than I am -- but if
>> I
>> did, that is what I would make for breakfast... but only after gulping
>> down
>> a handfull of Chitosan, Glucomannan, Psyllium Husk... and following it up
>> with a hit of Vitamin E.
>
> Poor baby.
>
> You are way too paranoid. ;-)
>
> Just follow up the meal with a bottle of Magnesium citrate.


What a meanie!


--
Get Rid of the Cold & Flu before it gets you...
http://tinyurl.com/cgtpv

In article <dqb9f.2715$0M1.1083@dukeread12>,
"dwacôn" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article <dIX8f.2625$0M1.2099@dukeread12>,
> > "dwacôn" > wrote:
> >
> >> My childhood memories were of my dad making bacon.
> >>
> >> He'd go to the butcher for thick cuts of bacon with the rind intact.
> >>
> >> He'd fill a cast-iron pot with bacon grease from previous meals and heat
> >> it
> >> to boiling, then layer in the bacon.
> >>
> >> the moisture from the bacon would cause it to pop and "explode" --
> >> coating
> >> the walls of the kitchen and made the environment like Vietnam, I was in
> >> my
> >> foxhole (under the kitchen table) but would often get hit by a droplet of
> >> splattering bacon grease.
> >>
> >> I doubt I could find that cut of bacon anywhere -- and don't have a
> >> coffee-tin filled with grease that was probably older than I am -- but if
> >> I
> >> did, that is what I would make for breakfast... but only after gulping
> >> down
> >> a handfull of Chitosan, Glucomannan, Psyllium Husk... and following it up
> >> with a hit of Vitamin E.
> >
> > Poor baby.
> >
> > You are way too paranoid. ;-)
> >
> > Just follow up the meal with a bottle of Magnesium citrate.
>
>
> What a meanie!

I was kidding... ;-)
And anyone that knows me knows that.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Sun, 30 Oct 2005 13:33:35 -0500, "Bob (this one)" >
wrote:

>Andy wrote:
>> ~patches~ wrote:
>>
>>>dwacôn wrote:
>>>
>>>>My childhood memories were of my dad making bacon.
>>>>
>>>>He'd go to the butcher for thick cuts of bacon with the rind intact.
>>>
>>><snip of war zone>
>>>
>>>Our butchershop has this kind of bacon. It is good stuff! I use it in
>>>baked brown beans that I can up for later use. The bacon that comes in
>>>those vacuum packs in the grocery store are flavourless and too thin to
>>>be of much use, IMO. Other bacon style items our butchershop has - salt
>>>pork which is like a 4" block of very salty bacon, unsalted pork back
>>>that looks like bacon without the salt - both are great ingredients to
>>>cook with.
>>>
>> We used to order slabs of bacon from a company called (iirc) Spring Hills
>> Meats (Tennessee). You could slice as thick slices as you liked and after
>> going through two slabs, you had about enough skin to make a football. We
>> also ordered their 2 foot long breakfast sausage in a burlap bag.
>
>Gayle's Market on Rt 33 near Massanutten Mountain in Virginia still
>carries stuff like that. Huge slabs of dry-cured bacon, hams hanging
>from rafters...
>
>They cut the bacon on a band saw. You can buy a hunk or they'll slice it
>to suit you. I've had them do some about 3/8" thick which I then cooked
>on a rack over a baking pan to catch the rendered fat. 250°F until they
>weigh like a feather - an hour or so. Virtually all the renderable fat
>is out. Then I covered them with either honey or brown sugar and put
>them back into the oven for it to melt in. Yowzah...
>
>Pastorio

Lordy, man, that sounds astoundingly good.


modom