M
moose eater
Them's some of the ones!! That's the critter, right there!! ;^>) Accept no substitutes!!
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M
moose eater
I don't know. I think that crossed my personal line in the culinary sand, so to speak. I have to keep my bacon separate from my ice cream and chocolate, though they can certainly feel free to park on the table where they're close enough to see each other, and that'd be OK... Just no mingling.
I don't know. I think that crossed my personal line in the culinary sand, so to speak. I have to keep my bacon separate from my ice cream and chocolate, though they can certainly feel free to park on the table where they're close enough to see each other, and that'd be OK... Just no mingling.
i used to feel that way myself...until i tried the chocolate bar from the Books A Million here that had sea salt and little bacon bits in it. oh my...
M
moose eater
I don't know. It sounds blasphemous!
I loathe puritanism, but when it comes to specific foods or specific cultural foods, I guess I'm a puritan; Thai food, Szechuan cuisine, Cornish pasties (meat pies) (*with the possible exception of adding mushrooms to the pasties, and increasing the meat a wee bit).
Probably be one of those things I end up trying accidentally, then liking it. ;^>)
I loathe puritanism, but when it comes to specific foods or specific cultural foods, I guess I'm a puritan; Thai food, Szechuan cuisine, Cornish pasties (meat pies) (*with the possible exception of adding mushrooms to the pasties, and increasing the meat a wee bit).
Probably be one of those things I end up trying accidentally, then liking it. ;^>)
i used to feel that way myself...until i tried the chocolate bar from the Books A Million here that had sea salt and little bacon bits in it. oh my...
I didn't like rainbo trout and bacon..it offended my senses...yeehaw..I prefer my bacon straight up and candied too...
It doesn't make any sense why you can't see the product they are trying to sell you.most butchers would give you a sample.just doesn't make sense
even if theres no butcher,its crazy to expect someone to buy something without even seeing it first.especially food
M
moose eater
I haven't gone in yet to see if they'd open a case up, but even then, if it can be visibly seen without further shredding into the stuff, whether it's lean or excessively fat, the amount of salt in it won't be known until you get it home and sample it.
But, considering the scant amount of money, we're probably going to take the plunge on a single case, and either find we scored a deal, or we've got 23-1/2 lbs of bacon that require rinsing in warm water when being prepared, in order to decrease the salt.... or discarding to ......?
Such is the nature of business in the era we're in; no real butchers (it all comes in clods or chunks in cryo-packs, thematically sealed, inside brown boxes), no milk man, no sausage and cheese farm down the road.. Just a big warehouse or box store.
But, considering the scant amount of money, we're probably going to take the plunge on a single case, and either find we scored a deal, or we've got 23-1/2 lbs of bacon that require rinsing in warm water when being prepared, in order to decrease the salt.... or discarding to ......?
Such is the nature of business in the era we're in; no real butchers (it all comes in clods or chunks in cryo-packs, thematically sealed, inside brown boxes), no milk man, no sausage and cheese farm down the road.. Just a big warehouse or box store.
Yeah, so many people are ordering food online these days to be delivered to their homes.
But we still have a couple of proper butchers locally, and boy are they expensive.
But we still have a couple of proper butchers locally, and boy are they expensive.
My daughter has been a vegetarian for 12 years and I asked her if she ate meat what would she eat first...BACON!!
Bacon is a delicacy...Pigs start to sweat when I come around them
If you like bacon try Prosciutto....The best stuff has a consistency of bacon.There is more bad quality out there than good...
ph
Bacon is a delicacy...Pigs start to sweat when I come around them
If you like bacon try Prosciutto....The best stuff has a consistency of bacon.There is more bad quality out there than good...
ph
Reminds me of Tony’s in Birch run, lol.
https://www.tonysi75restaurant.com/
I remember when I was a kid I went with my grandfather to his brothers meat market. He bought this full slab of cured/smoked bacon and some sausages. The bacon slab was this gnarly looking thing all covered with mold…to me it just looked gross and I thought to myself I’m never going to eat any of that. He took it home and scrubbed it up, then cut off some of the outer layer of fat, sliced some up and fried it. I was still hesitant about eating it but with a little coaxing I tried it. Oh My God, I thought I died and went to heaven. We ate the whole batch before he could even get the eggs going. No problem, he sliced up a bunch more and fried it up. Never can have too much bacon.
i dont know the brand and i only found it once but theres this awesome maple bacon jerkey i found at walmart.perfect for when that bacon craving inevetibly comes around
M
moose eater
We used to go about 120 miles east of our home, and buy a whole grain-fed angus, then take it to old time butcher friends about 350 miles south of us (the only folks I'd let touch my family's meat over the last ~24 or so years, and we wrapped while they cut), and cut it into really nice cuts, burger and bulk ground sausages and split the whole angus with a friend in the bush after we'd put the moose in the freezer; sometimes on the same trip (lots of cutting and wrapping on those trips when we were doing both a moose or two, and an angus; exhausting marathons).
There used to be a dairy near there (the beef farmer's place) too. That place lost some of its subsidies, and announced last year they can no longer afford to hire help, and are closing their doors.
When we were in Northern Germany in a smaller rural cross-roads, visiting my wife's college-era friend, they still had numerous local farmers come to the door of their home on specific days of the week; dairy (both milk and cheese), sausages, eggs, etc. Reminded me of being a little boy in the mid-west (especially Wisconsin) in the early 1960s, when there was a sausage and cheese farm and a dairy, often more than one each, for every little burg.
The meat cutter friends I referenced are almost all old enough to remember when sides of beef and pork were brought in on container cars, hanging fresh, and butchered off the half or quarter. They've commented in the past that many of the younger folks they've worked with don't know what to do with a whole animal anymore, despite being classed as 'butchers,' as it's rare for the larger stores these days to even see such meats.
The planet's now over 7 billion people, and as everything gets bigger, the methods of marketing get more and more convenient for those doing the handling or processing. 70-90 lb cases, versus a 180 lb. (sometimes larger and sometimes smaller) quarters.
Time marches onward, and many of the trades that once made the world go 'round, are left behind to memory. Probably a part of the reason why I still strictly grow in dirt, and never use the self-serve check-out line in the grocery store.
There used to be a dairy near there (the beef farmer's place) too. That place lost some of its subsidies, and announced last year they can no longer afford to hire help, and are closing their doors.
When we were in Northern Germany in a smaller rural cross-roads, visiting my wife's college-era friend, they still had numerous local farmers come to the door of their home on specific days of the week; dairy (both milk and cheese), sausages, eggs, etc. Reminded me of being a little boy in the mid-west (especially Wisconsin) in the early 1960s, when there was a sausage and cheese farm and a dairy, often more than one each, for every little burg.
The meat cutter friends I referenced are almost all old enough to remember when sides of beef and pork were brought in on container cars, hanging fresh, and butchered off the half or quarter. They've commented in the past that many of the younger folks they've worked with don't know what to do with a whole animal anymore, despite being classed as 'butchers,' as it's rare for the larger stores these days to even see such meats.
The planet's now over 7 billion people, and as everything gets bigger, the methods of marketing get more and more convenient for those doing the handling or processing. 70-90 lb cases, versus a 180 lb. (sometimes larger and sometimes smaller) quarters.
Time marches onward, and many of the trades that once made the world go 'round, are left behind to memory. Probably a part of the reason why I still strictly grow in dirt, and never use the self-serve check-out line in the grocery store.
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M
moose eater
We've on occasion had prosciutto. A friend who spent a lot of time in Germany as a youngster, when his father was in the military there decades ago, buys it on occasion.
We've once or twice taken it and wrapped small amounts around chevra (fresh, soft goat cheese), and had it on really good whole grain crackers of various sorts. Awesome treats!
We've once or twice taken it and wrapped small amounts around chevra (fresh, soft goat cheese), and had it on really good whole grain crackers of various sorts. Awesome treats!
My daughter has been a vegetarian for 12 years and I asked her if she ate meat what would she eat first...BACON!!
Bacon is a delicacy...Pigs start to sweat when I come around them
If you like bacon try Prosciutto....The best stuff has a consistency of bacon.There is more bad quality out there than good...
ph
M
moose eater
Many of the old time dry-cured, cold smoked sausages would often be hung to age in a basement, from the upper floor joists, until they sprouted a nice white mold all over the casing, with the sausage becoming progressively tastier, drier, more dense, as time passed.
Now'days when picking up a roll of what's supposed to be a summer sausage, it's obviously packed wet, not aged, and compromised in terms of flavor.
Now'days when picking up a roll of what's supposed to be a summer sausage, it's obviously packed wet, not aged, and compromised in terms of flavor.
M
moose eater
I've seen some of the pork and other jerky before. Never bought any. May have received a piece of it a time or two. We typically make our own jerky from moose steaks or roasts. Awesome stuff for which there may be a recipe posted here under my name (moose eater) about 10 years ago or so. Our recipe may or may not have been slightly modified over the last decade or so. Seems they often are.
Ironically, one of the places that is listed on-line as marketing 'Daily' brand bacon is WalMart.
As a rule, I typically only go there for four things; Rx meds when I need them, 5-qt. jugs of synthetic Mobil 1 oil, watermelon (a true addiction of mine), and Russel Stover sugar-free chocolates.
Ironically, one of the places that is listed on-line as marketing 'Daily' brand bacon is WalMart.
As a rule, I typically only go there for four things; Rx meds when I need them, 5-qt. jugs of synthetic Mobil 1 oil, watermelon (a true addiction of mine), and Russel Stover sugar-free chocolates.
ive tried jack links bacon jerky and its garbage.but this other brand i got was some of the best bacon ive ever had.ill see if i can find it.it was really expensive.like 7 bucks for a small bag.ok i think i found it.its called pork barrel bbq and its expensive. 62 bucks for a case of 12 packets online.im pretty sure thats it.
M
moose eater
