Bacon

YouTube · Post by **Menolly** » Thu Aug 26, 2010 8:03 pm

SD and I are both Jews, Vader. Chicken schmaltz and gribbenes (the cracklings from rendering the schmaltz) was de rigeur in our bubbies cooking. But I know my mom stayed far, far away from making such herself. It is only in the past few years that I've gotten to making my own golden schmaltz with golden fried onions to use in matzah balls, or to make matzah brei for breakfast.

Post by **Vader** » Thu Aug 26, 2010 8:36 pm

I know you are Jewish - and so are a lot of my online friends. And as I said before I simply love jewish culture, tradition and religion (though I am an atheist). A jewish friend from NYC once called me the only Non-Jewish German Zionist

(Why do I always feel the need to explain myself being German?)

Pork schmalz surely isn't kosher, but goose or duck fat should be. And I wonder where the rogue "t" in schmaltz comes from (German spelling: Schmalz). It might of Yiddish origin.

YouTube · Post by **Menolly** » Thu Aug 26, 2010 8:48 pm

Definitely Yiddish in origin the way I spell it.
Probably Yiddish from Poland, for my family anyway.

Post by **Vader** » Fri Aug 27, 2010 4:01 pm

Bacon or beer can?

www.baconorbeercan.com/

Post by **High Lord Tolkien** » Fri Sep 24, 2010 2:22 pm

Squeeze bacon. That's right. Squeeze bacon.

www.thinkgeek.com/stuff/41/squeez-bacon ... ef=&CJURL=

Post by **Vader** » Mon Sep 27, 2010 3:47 pm

It's always good to know where to get bacon from in case of emergency.

Post by **Harbinger** » Fri Oct 01, 2010 7:37 pm

I had breakfast at a buddy's house recently. This guy actually separates the fat from the meat on his bacon by hand before cooking it. It was taking him forever, so I decided to help. t sucks worse than you think. During the course of our labor, I had to heckle him a little bit. He claimed he would pay 10k for a mechanical bacon separator. I know he has the money; anybody got some type of contraption we could sell him or call his bluff?

Post by **aliantha** » Fri Oct 01, 2010 10:11 pm

Harbinger wrote:I had breakfast at a buddy's house recently. This guy actually separates the fat from the meat on his bacon by hand before cooking it. It was taking him forever, so I decided to help. t sucks worse than you think. During the course of our labor, I had to heckle him a little bit. He claimed he would pay 10k for a mechanical bacon separator. I know he has the money; anybody got some type of contraption we could sell him or call his bluff?

If you take the fat off bacon, there's nothing left. At least that's true of the stuff I was seeing before I quit buying it.

Post by **rdhopeca** » Fri Oct 01, 2010 10:15 pm

aliantha wrote:
Harbinger wrote:I had breakfast at a buddy's house recently. This guy actually separates the fat from the meat on his bacon by hand before cooking it. It was taking him forever, so I decided to help. t sucks worse than you think. During the course of our labor, I had to heckle him a little bit. He claimed he would pay 10k for a mechanical bacon separator. I know he has the money; anybody got some type of contraption we could sell him or call his bluff?
If you take the fat off bacon, there's nothing left. At least that's true of the stuff I was seeing before I quit buying it.

Seriously. What's the point...?

Post by **stonemaybe** » Sat Oct 02, 2010 11:03 pm

*shrug* they're what we call bacon medallions. only bacon i buy!

Post by **aliantha** » Sun Oct 03, 2010 1:24 am

Stone, I've never heard of bacon medallions. And Google was unenlightening. Maybe we call it Canadian bacon here in the States...?

Post by **stonemaybe** » Fri Oct 08, 2010 10:56 am

aliantha wrote:Stone, I've never heard of bacon medallions. And Google was unenlightening. Maybe we call it Canadian bacon here in the States...?

yup. Just googled canadian bacon and that's what our supermarkets call 'medallions'. I've only seen them on sale in the last 2 or 3 years.

Post by **High Lord Tolkien** » Fri Oct 08, 2010 12:24 pm

I call that stuff "ham".

Post by **aliantha** » Fri Oct 08, 2010 12:32 pm

Well, but small and lean ham. It's what McDonald's uses on their Egg McMuffins.

Post by **High Lord Tolkien** » Fri Oct 08, 2010 1:20 pm

aliantha wrote:Well, but small and lean ham. It's what McDonald's uses on their Egg McMuffins.

I haven't been to McDonalds in years but I always used to ask for regular bacon rather than ham on those McMuffins.
Tasted a lot better to me.

Now I want one........

Post by **stonemaybe** » Fri Oct 08, 2010 5:21 pm

Ham, here, is cooked!

sorry, I mean it's sold cooked.

Post by **aliantha** » Fri Oct 08, 2010 6:57 pm

Stonemaybe wrote:Ham, here, is cooked!

sorry, I mean it's sold cooked.

It usually is here, too. Basically you just warm it up.

Altho you can get cured hams here that I believe are not cooked. The curing process keeps 'em from spoiling 'til you cook it. I think we had a discussion about Smithfield ham in here, once upon a time...

Post by **Vader** » Fri Oct 08, 2010 7:10 pm

Post by **DukkhaWaynhim** » Fri Oct 08, 2010 7:41 pm

As long as it's real bacon, not artificial bacon substitute, or soy crunchies. Can't have something ruin the real-ness of Diet Coke...

DRG

Post by **stonemaybe** » Fri Oct 08, 2010 8:53 pm

aliantha wrote:
Stonemaybe wrote:Ham, here, is cooked!

sorry, I mean it's sold cooked.
It usually is here, too. Basically you just warm it up.

Altho you can get cured hams here that I believe are not cooked. The curing process keeps 'em from spoiling 'til you cook it. I think we had a discussion about Smithfield ham in here, once upon a time...

WARM IT UP??????????????????????????

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Bacon