Good news for people who like eating fat!
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Go on.Need2Exerc1se wrote: »I had some good bacon over the weekend, but I couldn't tell you the last time I had it before that. I don't really understand the obsession with bacon. It's good, but when it comes to meat, and espeically pork, there are SO many better options IMO.
Pork tenderloin, baby back ribs, spare ribs, thick cut pork chops, fresh (uncured) ham. Is that what you meant? Those are my favorites when it comes to pork.0 -
Go on.Need2Exerc1se wrote: »I had some good bacon over the weekend, but I couldn't tell you the last time I had it before that. I don't really understand the obsession with bacon. It's good, but when it comes to meat, and espeically pork, there are SO many better options IMO.
Guanciale? Benton's Country Ham?
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baconslave wrote: »My husband is a bacon-cheapskate. He only gets the bargain bacon, which is a tragedy.
You should teach him to make bacon. Then he'll make bacon for you. I'm making my year's bacon here soon. Going to do half a dry aged, and the other half a normal unsmoked bacon.
Definitely something to look into.It is a big deal to some who feel they'd like to get away from what they view as excessive processing. Not a terrible goal.IF properly applied. There is a huge difference between a staple like sugar or flour, as compared to a box of hamburger helper, campbell's soup, or gluten free sourdough bread. (I didn't know that was real until a month ago I saw it at Safeway.) Most of the "I can't eat devil foods" is because a lot of people have been caught up in some savvy and profitable marketing.
Good point. I'm not of that species of people so I'm pretty immune to marketing for the most part. Very cynical. So I ignore it. I don't relate to those who fad.Need2Exerc1se wrote: »lemurcat12 wrote: »baconslave wrote: »What the thread wanted was the "processed" demon. They're falling down on the job with their trolling.
Hmm. Actually it was the "natural" demon, although that IS related, of course. And I really don't think I'm a troll, given that it was my silly throwaway comment that started this nightmare. It was responsive to something in the thread too, but there were several sugar ones that I was reading at the same time (I'm addicted to sugar threads!), so it's possible I conflated a couple.
Anyway, I agree that this thread should get back to fat. Had any good bacon lately?
Mmm, bacon; something we can all agree on.
I had some good bacon over the weekend, but I couldn't tell you the last time I had it before that. I don't really understand the obsession with bacon. It's good, but when it comes to meat, and espeically pork, there are SO many better options IMO.
But I disagree that this thread demonized anything. There were discussions about stevia and sugar and sucrose and processing and natural, but I don't remember anyone saying any of it was evil or bad.
I love bacon. Not as much porkchops. It's something about the crisp and the fat and the meat together.
No there really weren't any genuine demons invoked. I was just trying to point out what was really existent in the thread and what was clearly a fabrication by a few trying to start nonsense.0 -
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Go on.Need2Exerc1se wrote: »I had some good bacon over the weekend, but I couldn't tell you the last time I had it before that. I don't really understand the obsession with bacon. It's good, but when it comes to meat, and espeically pork, there are SO many better options IMO.
Guanciale? Benton's Country Ham?
Guanciale is good, I make a dry aged version. As for Benton's never tried their brand, however I am currently prepping a country ham (the first one I made, aged 2 years at this point.) for Friday night.0 -
Go on.Need2Exerc1se wrote: »I had some good bacon over the weekend, but I couldn't tell you the last time I had it before that. I don't really understand the obsession with bacon. It's good, but when it comes to meat, and espeically pork, there are SO many better options IMO.
Guanciale? Benton's Country Ham?
Guanciale is good, I make a dry aged version. As for Benton's never tried their brand, however I am currently prepping a country ham (the first one I made, aged 2 years at this point.) for Friday night.
I am also a big fan of Speck
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Go on.Need2Exerc1se wrote: »I had some good bacon over the weekend, but I couldn't tell you the last time I had it before that. I don't really understand the obsession with bacon. It's good, but when it comes to meat, and espeically pork, there are SO many better options IMO.
Guanciale? Benton's Country Ham?
Guanciale is good, I make a dry aged version. As for Benton's never tried their brand, however I am currently prepping a country ham (the first one I made, aged 2 years at this point.) for Friday night.
When you say country ham, do you mean that ultra-salty cured version of ham? That's what is known as country ham where I live and it's horrid. I can taste nothing but salt.0 -
Yes, cured with salt, molasses, brown sugar, black pepper. Lightly Smoked. Butchered in the fall of 2012. Put on salt in the winter, soaking now.Need2Exerc1se wrote: »
Go on.Need2Exerc1se wrote: »I had some good bacon over the weekend, but I couldn't tell you the last time I had it before that. I don't really understand the obsession with bacon. It's good, but when it comes to meat, and espeically pork, there are SO many better options IMO.
Guanciale? Benton's Country Ham?
Guanciale is good, I make a dry aged version. As for Benton's never tried their brand, however I am currently prepping a country ham (the first one I made, aged 2 years at this point.) for Friday night.
When you say country ham, do you mean that ultra-salty cured version of ham? That's what is known as country ham where I live and it's horrid. I can taste nothing but salt.
They're salty, but you gotta soak them, then boil and roast them.
Acg - Speck is good, as is westphalian style ham. Just no experience making them.
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Mmmm....špek...
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in4 some fatty pork products! Been crushing some smoked pulled pork recently!
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Need2Exerc1se wrote: »
Go on.Need2Exerc1se wrote: »I had some good bacon over the weekend, but I couldn't tell you the last time I had it before that. I don't really understand the obsession with bacon. It's good, but when it comes to meat, and espeically pork, there are SO many better options IMO.
Pork tenderloin, baby back ribs, spare ribs, thick cut pork chops, fresh (uncured) ham. Is that what you meant? Those are my favorites when it comes to pork.
*unzips*0 -
Need2Exerc1se wrote: »
Go on.Need2Exerc1se wrote: »I had some good bacon over the weekend, but I couldn't tell you the last time I had it before that. I don't really understand the obsession with bacon. It's good, but when it comes to meat, and espeically pork, there are SO many better options IMO.
Pork tenderloin, baby back ribs, spare ribs, thick cut pork chops, fresh (uncured) ham. Is that what you meant? Those are my favorites when it comes to pork.
meh- I prefer bacon to almost all of those. Pork chops never come out tasty- I do like a good slice of a nice ham- but I mean- I'd still prefer bacon.0 -
Need2Exerc1se wrote: »
Go on.Need2Exerc1se wrote: »I had some good bacon over the weekend, but I couldn't tell you the last time I had it before that. I don't really understand the obsession with bacon. It's good, but when it comes to meat, and espeically pork, there are SO many better options IMO.
Pork tenderloin, baby back ribs, spare ribs, thick cut pork chops, fresh (uncured) ham. Is that what you meant? Those are my favorites when it comes to pork.
meh- I prefer bacon to almost all of those. Pork chops never come out tasty- I do like a good slice of a nice ham- but I mean- I'd still prefer bacon.
My pork chops are the bomb!0 -
All this cured meat talk is making me frisky.... I joined the Carnivore club, They send you a box of cured meats once a month from different regions full of cured meats with all the history and info etc. Its like an art form...This cut of meat from this spot on the animal that's only feed this feed and then cured in a cave in Italy etc.... MMMMM meat.0
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Need2Exerc1se wrote: »Need2Exerc1se wrote: »
Go on.Need2Exerc1se wrote: »I had some good bacon over the weekend, but I couldn't tell you the last time I had it before that. I don't really understand the obsession with bacon. It's good, but when it comes to meat, and espeically pork, there are SO many better options IMO.
Pork tenderloin, baby back ribs, spare ribs, thick cut pork chops, fresh (uncured) ham. Is that what you meant? Those are my favorites when it comes to pork.
meh- I prefer bacon to almost all of those. Pork chops never come out tasty- I do like a good slice of a nice ham- but I mean- I'd still prefer bacon.
My pork chops are the bomb!
I make the best pan fried chops....OMG so good!0 -
Need2Exerc1se wrote: »
Go on.Need2Exerc1se wrote: »I had some good bacon over the weekend, but I couldn't tell you the last time I had it before that. I don't really understand the obsession with bacon. It's good, but when it comes to meat, and espeically pork, there are SO many better options IMO.
Pork tenderloin, baby back ribs, spare ribs, thick cut pork chops, fresh (uncured) ham. Is that what you meant? Those are my favorites when it comes to pork.
meh- I prefer bacon to almost all of those. Pork chops never come out tasty- I do like a good slice of a nice ham- but I mean- I'd still prefer bacon.
I don't know, I had some nice thick chops stuffed with goat cheese, venison sausage, and fresh herbs. It was amazing...0 -
Eating bacon. And while it isnNeed2Exerc1se wrote: »
Go on.Need2Exerc1se wrote: »I had some good bacon over the weekend, but I couldn't tell you the last time I had it before that. I don't really understand the obsession with bacon. It's good, but when it comes to meat, and espeically pork, there are SO many better options IMO.
Pork tenderloin, baby back ribs, spare ribs, thick cut pork chops, fresh (uncured) ham. Is that what you meant? Those are my favorites when it comes to pork.
meh- I prefer bacon to almost all of those. Pork chops never come out tasty- I do like a good slice of a nice ham- but I mean- I'd still prefer bacon.
Hear, hear! Though when I get a good rack of ribs... the perfect ratio of fat and lean...daaaayum.0 -
Ribs are great, Slow cooker all day then on the BBQ for 15 minutes to give them a nice bark....0
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redfisher1974 wrote: »Ribs are great, Slow cooker all day then on the BBQ for 15 minutes to give them a nice bark....
Darn skippy!! Man, I'm getting hungry.0 -
Need2Exerc1se wrote: »redfisher1974 wrote: »Ribs are great, Slow cooker all day then on the BBQ for 15 minutes to give them a nice bark....
Darn skippy!! Man, I'm getting hungry.
HAHa... I have a nice beef roast marinated in a coffee sauce ready for the oven later today...0 -
redfisher1974 wrote: »Need2Exerc1se wrote: »redfisher1974 wrote: »Ribs are great, Slow cooker all day then on the BBQ for 15 minutes to give them a nice bark....
Darn skippy!! Man, I'm getting hungry.
HAHa... I have a nice beef roast marinated in a coffee sauce ready for the oven later today...
I think I might swoon over that roast.0 -
baconslave wrote: »redfisher1974 wrote: »Need2Exerc1se wrote: »redfisher1974 wrote: »Ribs are great, Slow cooker all day then on the BBQ for 15 minutes to give them a nice bark....
Darn skippy!! Man, I'm getting hungry.
HAHa... I have a nice beef roast marinated in a coffee sauce ready for the oven later today...
I think I might swoon over that roast.
Ditto big time, all the above. Can you post the coffee sauce recipe? sounds intriguing ? this may blow my diet out of the water for the week though, I think I could adjust for it and oh it would be worth it..... yummy
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redfisher1974 wrote: »Need2Exerc1se wrote: »redfisher1974 wrote: »Ribs are great, Slow cooker all day then on the BBQ for 15 minutes to give them a nice bark....
Darn skippy!! Man, I'm getting hungry.
HAHa... I have a nice beef roast marinated in a coffee sauce ready for the oven later today...
I have some leftover venison roast smothered in mushroom gravy in my lunch box. It's not ribs and the microwave reheating won't do it much good, but it will have to do for now.0 -
Wish I could give you a recipe, But I was at the meat counter and the butcher had these roasts with coffee sauce in tin pans with a pop up thermometer in them, Throw it in 400 degrees for an hour or until the thingie pops up.... Best part I got it for $4
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redfisher1974 wrote: »Wish I could give you a recipe, But I was at the meat counter and the butcher had these roasts with coffee sauce in tin pans with a pop up thermometer in them, Throw it in 400 degrees for an hour or until the thingie pops up.... Best part I got it for $4
Really? what a deal! This one looks lean so not much in the way of fat you did good
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pop up thermometer. Oh, the sadz I get from that. There's such a horrid variance on the glue used in them that you can't trust them for a proper temp.
So, a small update, my country ham with the 2 years of age? it's now simmering away in a large pot, going to take it slowly to 170F, pull it, and rest it in the pot liquor until glazing and roasting tomorrow.
Still thinking of the flavor from yesterday. Nutty, earthy, and the butter that nice unctuous flavor of pig fat, but with a hint of parmesan. None of the smoke I gave it has survived the smoking process, so maybe I'll need to build a small smokehouse and do the next one on cold smoke for a week.
The flavor of meat aged this long is interesting. It was a naturally nutty tasty pig, but something added by the age, a slightly sweet, acrid flavor. I can't really explain it. So, since I'm worried that the folks I'm cooking this for won't like that sort of interesting flavor... I'm also going to roast a leg of lamb.0 -
redfisher1974 wrote: »Wish I could give you a recipe, But I was at the meat counter and the butcher had these roasts with coffee sauce in tin pans with a pop up thermometer in them, Throw it in 400 degrees for an hour or until the thingie pops up.... Best part I got it for $4
Really? what a deal! This one looks lean so not much in the way of fat you did good
Yeah they were $17 but I think maybe peeps did not know what to make of coffee sauce so he had to move them, Hence the sale!0 -
pop up thermometer. Oh, the sadz I get from that. There's such a horrid variance on the glue used in them that you can't trust them for a proper temp.
So, a small update, my country ham with the 2 years of age? it's now simmering away in a large pot, going to take it slowly to 170F, pull it, and rest it in the pot liquor until glazing and roasting tomorrow.
Still thinking of the flavor from yesterday. Nutty, earthy, and the butter that nice unctuous flavor of pig fat, but with a hint of parmesan. None of the smoke I gave it has survived the smoking process, so maybe I'll need to build a small smokehouse and do the next one on cold smoke for a week.
The flavor of meat aged this long is interesting. It was a naturally nutty tasty pig, but something added by the age, a slightly sweet, acrid flavor. I can't really explain it. So, since I'm worried that the folks I'm cooking this for won't like that sort of interesting flavor... I'm also going to roast a leg of lamb.
I will remove it, I have a nice digital meat thremo that I use.0 -
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pop up thermometer. Oh, the sadz I get from that. There's such a horrid variance on the glue used in them that you can't trust them for a proper temp.
So, a small update, my country ham with the 2 years of age? it's now simmering away in a large pot, going to take it slowly to 170F, pull it, and rest it in the pot liquor until glazing and roasting tomorrow.
Still thinking of the flavor from yesterday. Nutty, earthy, and the butter that nice unctuous flavor of pig fat, but with a hint of parmesan. None of the smoke I gave it has survived the smoking process, so maybe I'll need to build a small smokehouse and do the next one on cold smoke for a week.
The flavor of meat aged this long is interesting. It was a naturally nutty tasty pig, but something added by the age, a slightly sweet, acrid flavor. I can't really explain it. So, since I'm worried that the folks I'm cooking this for won't like that sort of interesting flavor... I'm also going to roast a leg of lamb.
God dam son, Do you do anything that's not perfect!?!?... LOL0
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