In the supermarket, I noticed beef bacon. It looks like bacon, but it
comes from beef. Has anybody tried this? I wonder what you would use
it for.

Becca

"Becca" > wrote in message
...
> In the supermarket, I noticed beef bacon. It looks like bacon, but it
> comes from beef. Has anybody tried this? I wonder what you would use it
> for.
>
> Becca

Kosher BLTs?

<grin>

MJB

Becca > wrote:
> In the supermarket, I noticed beef bacon. It looks like bacon, but it
> comes from beef. Has anybody tried this? I wonder what you would use
> it for.

I have eaten it when I was in Saudi Arabia years ago. It was OK,
but nothing to write home about. It's good for the halal folks
though I'm not sure if it qualifies as kosher.

Bill Ranck
Blacksburg, Va.

wrote:

> Becca > wrote:
>
>>In the supermarket, I noticed beef bacon. It looks like bacon, but it
>>comes from beef. Has anybody tried this? I wonder what you would use
>>it for.
>
> I have eaten it when I was in Saudi Arabia years ago. It was OK,
> but nothing to write home about. It's good for the halal folks
> though I'm not sure if it qualifies as kosher.


Problem is, beef bacon is one of those items where the
commercially made versions are grossly inferior to the
real thing. I've never found a commerical brand I liked
all that much. Many are god awful.

I like homemade beef bacon and use it mostly in stews.
Dice it, saute it to render out some of the fat, add
a mirepoix and go from there. It's not as versatile as
regular bacon but it has it's place.

My favorite cut to use is plate.

--
Reg

wrote:

> Becca > wrote:
> > In the supermarket, I noticed beef bacon. It looks like bacon, but
> > it comes from beef. Has anybody tried this? I wonder what you
> > would use it for.
>
> I have eaten it when I was in Saudi Arabia years ago. It was OK,
> but nothing to write home about. It's good for the halal folks
> though I'm not sure if it qualifies as kosher.

If properly certified kosher by a rabbi, it qualifies. (Unless, of
course, you belong to a Jewish sect equivalent to the "Espicopalians
aren't Protestants, and since they're not real Christians they're
headed for Hell" Protestants. In that case, it has to be certified by
one of the right rabbis.)

My grandparents called it "fry beef."

--
Dan Goodman
"You, each of you, have some special wild cards. Play with them.
Find out what makes you different and better. Because it is there,
if only you can find it." Vernor Vinge, _Rainbows End_
Journal http://dsgood.livejournal.com
Futures http://dangoodman.livejournal.com
mirror: http://dsgood.insanejoural.com
Links http://del.icio.us/dsgood

Becca wrote:
>
> In the supermarket, I noticed beef bacon. It looks like bacon,
> but it comes from beef. Has anybody tried this?
> I wonder what you would use it for.

It's not bad, but not as good as genuine bacon.
Because of the Mad Cow Disease epidemic in the
U.S., I would not eat it.

On the other hand, there are some brands of
turkey bacon which I find "interesting".
The one that has both light and dark meat in
it -- I forget the brand, but that fries up
nicely and I know it's not going to kill me.
(And render me insane before killing me.)

"Becca" > wrote in message
...
> In the supermarket, I noticed beef bacon. It looks like bacon, but it
> comes from beef. Has anybody tried this? I wonder what you would use it
> for.

Use it for eating?

I'd rather fry up some corned beef or pastrami.

Steve Wertz wrote:

> I tried it once out of a fatty brisket point. It worked pretty
> well. I can't get plate. Not sure what they do with that stuff
> here in TX.

For some reason, I seem to find better beef connections here in
CA then I could ever find in TX.

--
Reg

Edwin Pawlowski wrote:

> "Becca" > wrote in message
> ...
>
>>In the supermarket, I noticed beef bacon. It looks like bacon, but it
>>comes from beef. Has anybody tried this? I wonder what you would use it
>>for.
>
> Use it for eating?
>
> I'd rather fry up some corned beef or pastrami.

That's not too far off the mark. Add a bit more fat
to pastrami and you've got beef bacon.

--
Reg

On Aug 24, 7:38 pm, "Edwin Pawlowski" > wrote:
> "Becca" > wrote in message
>
> ...
>
> > In the supermarket, I noticed beef bacon. It looks like bacon, but it
> > comes from beef. Has anybody tried this? I wonder what you would use it
> > for.
>
> Use it for eating?
>
> I'd rather fry up some corned beef or pastrami.


I bought a package some years ago It was more expensive than "real"
bacon and had an acrid taste which I found nauseating.
I brought the left-overs to my sister's house to try it out on the
kids and they didn't like it either. ("Yuck!").

Beef bacon isn't bacon, frozen yogurt isn't ice-cream, margarine isn't
butter.

"Becca" > wrote in message
...
> In the supermarket, I noticed beef bacon. It looks like bacon, but it
> comes from beef. Has anybody tried this? I wonder what you would use it
> for.

Hmmm... Will have to look for that here. Don't think I've seen it.

Mark Thorson wrote:
> Becca wrote:
>> In the supermarket, I noticed beef bacon. It looks like bacon,
>> but it comes from beef. Has anybody tried this?
>> I wonder what you would use it for.
>
> It's not bad, but not as good as genuine bacon.
> Because of the Mad Cow Disease epidemic in the
> U.S., I would not eat it.

So you've given up beef altogether?
And exactly how much of an epidemic is Mad Cow in the US..cause I sure
haven't heard about it being a problem..?

In article >,
Goomba38 > wrote:

> Mark Thorson wrote:
> > Becca wrote:
> >> In the supermarket, I noticed beef bacon. It looks like bacon,
> >> but it comes from beef. Has anybody tried this?
> >> I wonder what you would use it for.
> >
> > It's not bad, but not as good as genuine bacon.
> > Because of the Mad Cow Disease epidemic in the
> > U.S., I would not eat it.
>
> So you've given up beef altogether?
> And exactly how much of an epidemic is Mad Cow in the US..cause I sure
> haven't heard about it being a problem..?

My daughter likes to donate blood. After she went to London for a
semester, they wouldn't take her blood here in the US. After a few
years, now they are taking it again.

Goomba38 wrote:
>
> So you've given up beef altogether?

I did for a couple years. Then, I found the
range-fed frozen ribeye steaks from Australia
at Trader Joe's. I've been eating so many
of those that I worry about my cholesterol
and saturated fat intake. There's never been
a case of Mad Cow Disease in Australia.

> And exactly how much of an epidemic is Mad Cow in the US..cause I sure
> haven't heard about it being a problem..?

I base my conclusion on the unusual way in
which my attempt to get documentation was
handled. If there was no epidemic, there
would have been no reason to withhold the
records I requested. I believe that these
documents would confirm that there have been
cases of variant CJD (the human form of
Mad Cow Disease), other than the three
that CDC presently admits to. I believe
the number is quite a lot higher than three,
though still small.


On December 28, 2004, I sent a letter to the CDC FOI
office, following the instructions given on their website
he

http://www.cdc.gov/od/foia/foidir.htm

I requested "any records in the possession of the CDC
regarding the results of any tests performed by or for
the National Prion Disease Pathology Surveillance Center
between October 15, 2004 and December 15, 2004 on
human central nervous system tissue".

According to CDC's FOI page, I should have received a
postcard from them acknowledging receipt of my request
when it was logged into their system. I also should
have received a response within 20 working days.

I did not receive a postcard or any other communication.
On February 4, 2005, I called their phone number, and
their spokesman confirmed that my request had been received
and logged as case number 05-0278. I was told that the
records I had requested had been received by the CDC
FOI office from the laboratory involved, and the records
were in the process of being reviewed for release. In a
subsequent phone call on March 14, 2005, I learned that
the requested records had been received by the CDC FOI
office on January 20, 2005, and that the records were still
in the process of being reviewed.

This is an extraordinarily long delay in the release of
these records, much longer than 20 days. This suggests
that the case was passed up the chain of command -- no one
below the highest level would have authority to release
these documents, if they contained extremely sensitive
information.

On March 19, 2005, I posted an account of these events
to rec.food.cooking and a few other newsgroups.
On March 29, 2005, I received a letter from the CDC
(dated March 23, 2005) denying my request for the records.
It seems more than a coincidence that it took a public
exposure of this case to shake loose a response from CDC.
Had I not posted my account, I think it is unlikely I
would have received a response even today.

On March 31, 2005, I sent an appeal of the denial to the
office of CDC Director Julie Gerberding. To my surprise,
I received a letter (dated April 13, 2005) not from the
CDC, but from the Public Health Service, acknowledging
receipt of my appeal. I guess nobody in the CDC had the
authority (in a practical sense, if not a legal sense)
to make a decision to release these documents. My appeal
was assigned case number PHS-2K5-A-070.

After another extraordinarily long delay, on July 23, 2005
I received a letter (dated July 19, 2005) denying my appeal.
Oddly, the reason given for denying the appeal is that the
records are not in the possession of the CDC, even though
the CDC FOI office had told me the records were received
on 1/20/05!

If these records showed nothing noteworthy, I believe
they would have been released to me long ago. I believe
that the extraordinary delays in processing my initial
request and my appeal indicate that no low-level official
could make the decision to comply with the Freedom of
Information Act by releasing the records to me. I believe
that only information of the most sensitive nature would
receive such treatment.

As I said in my appeal addressed to Director Gerberding:

"The extraordinary delay in responding to my request
suggests what these records might contain: documentation
of the first human death from variant CJD acquired in the
United States. Because variant CJD is a preventable
fatal illness, it would be against the mission of the CDC
if the public release of documentation of such an event
were suppressed or delayed. There could be U.S. citizens
that will become infected today who would have changed
their behavior to avoid infection, if a death from
U.S.-acquired variant CJD were known to have occurred."

Becca wrote:
> In the supermarket, I noticed beef bacon. It looks like bacon, but it
> comes from beef. Has anybody tried this? I wonder what you would use
> it for.
>
> Becca

When I was a kid and we kept kosher there was a product called beef
fry or fry beef that was kind of like a bacon substitute. My
recollection is that it was kind of like thick sliced pastrami. That
was a long time ago.

-bwg

In article >,
Becca > wrote:

> In the supermarket, I noticed beef bacon. It looks like bacon, but it
> comes from beef. Has anybody tried this? I wonder what you would use
> it for.

Yes. Any Kosher restaurant that's really Kosher and serves breakfast
will have beef bacon on the menu. Its more chewy than pork bacon. Its
not bad, but it is not the same as regular bacon.

Beef bacon is tasty. We use it for blt's and with eggs for breakfast, or
as topping on pizza. It's a bit chewy, but that's not a bad thing. It is
pricey though. When we don't have beef bacon, we use turkey bacon.