On 5/23/2010 6:22 PM, dsi1 wrote:
> On 5/23/2010 11:38 AM, J. Clarke wrote:
>>
>> Uh, Julia Child was the one who was cooking the omelet in the cast iron
>> pan. Perhaps you should hold a seance and take the matter up with her.
>>
>> Did you fail reading comprehension or are you simply trying to pick a
>> fight?
>
> This is an excellent question. Are you? :-)
>
> You're the one that brought up cast iron's non-stick properties. How
> that relates to grills is a mystery to me. You're right about one thing
> - I failed to comprehend what you were trying to say. 'That's the
> breaks. :-)

What I was saying is that properly seasoned cast iron is a nonstick
surface. Why do you have to make a big deal out of that?

On 5/23/2010 11:11 PM, Bob Terwilliger wrote:
> Bob Muncie wrote:
>
>> I think I can behave now. I'm trying to become more like my idol Om,
>> and let everything that could bother me out here in virtual land, just
>> roll on past.
>
> Good one, and good timing.
>
> Bob

Thanks, and considering some of the things I've said in the past, this
is a nice welcome from you.

Thanks.

Bob

On 5/24/2010 12:05 AM, Omelet wrote:
> In >,
> Bob > wrote:
>
>> On 5/23/2010 9:23 PM, sf wrote:
>>> On Sun, 23 May 2010 20:12:31 -0400, Bob >
>>> wrote:
>>>
>>>> Thanks for a new idea :-)
>>>>
>>>> I never considered cooking in foil on the panini grill (Cuisinart GR-4)
>>>> I've had for a around five years now.
>>>
>>> WB, Bob. Where have you been?
>>>
>>
>> Thanks for noticing... it's hard to get anything past you long termers :-)
>>
>> I've been trying to get to a place where I sleep at least a couple of
>> hours a night instead of per week, and not come across as bi-polar most
>> of the time. The sleep meds did not work, nor the self medication. But
>> the isolation time has helped.
>>
>> I think I can behave now. I'm trying to become more like my idol Om, and
>> let everything that could bother me out here in virtual land, just roll
>> on past.
>>
>> Too many of you nice people out here for me to stay away forever. I have
>> enjoyed (missed) your company so to speak.
>>
>> Bob
>
> It's good to see you back Bob. :-) I understand the quest for more
> sleep. Getting a new job has helped me somewhat with that. I did not
> realize how much the low morale at the old one was stressing me out...

Thanks Om. Among a number of nice people, I maybe missed you the most. :-)

In article >,
Bob Muncie > wrote:

> > It's good to see you back Bob. :-) I understand the quest for more
> > sleep. Getting a new job has helped me somewhat with that. I did not
> > realize how much the low morale at the old one was stressing me out...
>
> Thanks Om. Among a number of nice people, I maybe missed you the most. :-)

Cheers!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Sun, 23 May 2010 19:11:39 +0000 (UTC), Steve Pope wrote:

> dsi1 > wrote:
>
>>My guess is that I can cook an omelet better and cleaner in a non-stick
>>pan that you can with your cast iron. You just like to make your life
>>difficult. :-)
>
> Yes, but enameled cast-iron or heavy stainless work really well too.
>
> Steve

you gotta use some butter in stainless steel, but i've never had a problem
with an omelet sticking.

your pal,
blake

On Sun, 23 May 2010 18:50:02 -0700, Lew Hodgett wrote:

> "dsi1" wrote:
>
>> You're the one that brought up cast iron's non-stick properties.
>
> That would be incorrect, I'll accept responsibility for introducing
> "cast iron's non-stick properties" to the dialog.
>
> Lew

****, you're in for it now.

your pal,
blake

On Sun, 23 May 2010 18:29:37 -0400, Dora wrote:

> blake murphy wrote:
>> On Sat, 22 May 2010 16:36:15 -0400, James Silverton wrote:
>>
>>> Dora wrote on Sat, 22 May 2010 16:27:46 -0400:
>>>
>>>> I was wondering - could I grill food in foil pouches on it?
>>>> Has anyone tried it?
>>>
>>> Why use foil pouches anyway?
>>
>> i could see it if you wanted to cook the meat with some kind of
>> herb.
>> i recall a chinese recipe for meats in foil packets baked with
>> chinese
>> parsley (cilantro).
>>
>> your pal,
>> blake
>
> You're right on, Blake. I was thinking of fish or chicken. My
> concern in asking the question was whether there'd be some problem
> contact-grilling the foil.
>

lucky guess. but there are some people for whom the first step in cooking
anything is 'line doohickey with foil...'

your pal,
blake

On 5/24/2010 5:53 AM, blake murphy wrote:
> On Sun, 23 May 2010 18:50:02 -0700, Lew Hodgett wrote:
>
>> "dsi1" wrote:
>>
>>> You're the one that brought up cast iron's non-stick properties.
>>
>> That would be incorrect, I'll accept responsibility for introducing
>> "cast iron's non-stick properties" to the dialog.
>>
>> Lew
>
> ****, you're in for it now.
>

I sure am! This is a way tough crowd! :-)

> your pal,
> blake

On 5/24/2010 2:31 PM, dsi1 wrote:
> On 5/24/2010 5:53 AM, blake murphy wrote:
>> On Sun, 23 May 2010 18:50:02 -0700, Lew Hodgett wrote:
>>
>>> "dsi1" wrote:
>>>
>>>> You're the one that brought up cast iron's non-stick properties.
>>>
>>> That would be incorrect, I'll accept responsibility for introducing
>>> "cast iron's non-stick properties" to the dialog.
>>>
>>> Lew
>>
>> ****, you're in for it now.
>>
>
> I sure am! This is a way tough crowd! :-)
>
>> your pal,
>> blake
>

Thanks for giving me the smile....

I almost feel normal now.

On post: I love the couple of cast iron pieces I use, but for eggs (I
love my over-easy), the non-stick surfaces of non-stick skillets do
better for me. I cook them maybe two times a week/41 years.

Of course, that is just my opinion. And I do respect yours. Everyone has
a right to enjoy whatever they like.

To be honest? I would love to hear about the different things you may do
in your cooking. I like to experiment.

Bob

On 5/24/2010 8:42 AM, Bob Muncie wrote:
> On 5/24/2010 2:31 PM, dsi1 wrote:
>> On 5/24/2010 5:53 AM, blake murphy wrote:
>>> On Sun, 23 May 2010 18:50:02 -0700, Lew Hodgett wrote:
>>>
>>>> "dsi1" wrote:
>>>>
>>>>> You're the one that brought up cast iron's non-stick properties.
>>>>
>>>> That would be incorrect, I'll accept responsibility for introducing
>>>> "cast iron's non-stick properties" to the dialog.
>>>>
>>>> Lew
>>>
>>> ****, you're in for it now.
>>>
>>
>> I sure am! This is a way tough crowd! :-)
>>
>>> your pal,
>>> blake
>>
>
> Thanks for giving me the smile....
>
> I almost feel normal now.

Last week for me was kinda weird - I felt weak and tired and
disconnected. It's great to feel connected again! I sincerely hope you
get your groove back soon!

> On post: I love the couple of cast iron pieces I use, but for eggs (I
> love my over-easy), the non-stick surfaces of non-stick skillets do
> better for me. I cook them maybe two times a week/41 years.

Another problem with cast iron is that you're an observer rather than an
participant. I like to grab the pan and flip stuff!

>
> Of course, that is just my opinion. And I do respect yours. Everyone has
> a right to enjoy whatever they like.

Country to popular belief, I do respect other folk's opinion - I just
have a funny way of showing it. :-)

>
> To be honest? I would love to hear about the different things you may do
> in your cooking. I like to experiment.

I'll have to think of something. I had thought that smoking in a garbage
can was my (nutty) idea. Evidently, there are other wacky folks out
there - I'm not sure if I should be relieved or alarmed. :-)

>
> Bob

On 5/24/2010 3:21 PM, dsi1 wrote:
> On 5/24/2010 8:42 AM, Bob Muncie wrote:
>> On 5/24/2010 2:31 PM, dsi1 wrote:
>>> On 5/24/2010 5:53 AM, blake murphy wrote:
>>>> On Sun, 23 May 2010 18:50:02 -0700, Lew Hodgett wrote:
>>>>
>>>>> "dsi1" wrote:
>>>>>
>>>>>> You're the one that brought up cast iron's non-stick properties.
>>>>>
>>>>> That would be incorrect, I'll accept responsibility for introducing
>>>>> "cast iron's non-stick properties" to the dialog.
>>>>>
>>>>> Lew
>>>>
>>>> ****, you're in for it now.
>>>>
>>>
>>> I sure am! This is a way tough crowd! :-)
>>>
>>>> your pal,
>>>> blake
>>>
>>
>> Thanks for giving me the smile....
>>
>> I almost feel normal now.
>
> Last week for me was kinda weird - I felt weak and tired and
> disconnected. It's great to feel connected again! I sincerely hope you
> get your groove back soon!
>
>> On post: I love the couple of cast iron pieces I use, but for eggs (I
>> love my over-easy), the non-stick surfaces of non-stick skillets do
>> better for me. I cook them maybe two times a week/41 years.
>
> Another problem with cast iron is that you're an observer rather than an
> participant. I like to grab the pan and flip stuff!
>
>>
>> Of course, that is just my opinion. And I do respect yours. Everyone has
>> a right to enjoy whatever they like.
>
> Country to popular belief, I do respect other folk's opinion - I just
> have a funny way of showing it. :-)
>
>>
>> To be honest? I would love to hear about the different things you may do
>> in your cooking. I like to experiment.
>
> I'll have to think of something. I had thought that smoking in a garbage
> can was my (nutty) idea. Evidently, there are other wacky folks out
> there - I'm not sure if I should be relieved or alarmed. :-)
>
>>
>> Bob
>

Your thoughts dsi1, are not contrary to my own.

And the "garbage can" smoking has been out there as a plan/idea for a
long time. I am guessing that it has worked well for those including the
Boy Scouts for a long time.

I you actually do try and create the garbage can smoker, please report
back here with the results. I'm guessing we as a majority would love to
here about the results.

Reading what you did may prevent me from making mistakes ;-)

Bob

On 5/24/2010 10:15 AM, Bob Muncie wrote:
> On 5/24/2010 3:21 PM, dsi1 wrote:
>> On 5/24/2010 8:42 AM, Bob Muncie wrote:
>>> On 5/24/2010 2:31 PM, dsi1 wrote:
>>>> On 5/24/2010 5:53 AM, blake murphy wrote:
>>>>> On Sun, 23 May 2010 18:50:02 -0700, Lew Hodgett wrote:
>>>>>
>>>>>> "dsi1" wrote:
>>>>>>
>>>>>>> You're the one that brought up cast iron's non-stick properties.
>>>>>>
>>>>>> That would be incorrect, I'll accept responsibility for introducing
>>>>>> "cast iron's non-stick properties" to the dialog.
>>>>>>
>>>>>> Lew
>>>>>
>>>>> ****, you're in for it now.
>>>>>
>>>>
>>>> I sure am! This is a way tough crowd! :-)
>>>>
>>>>> your pal,
>>>>> blake
>>>>
>>>
>>> Thanks for giving me the smile....
>>>
>>> I almost feel normal now.
>>
>> Last week for me was kinda weird - I felt weak and tired and
>> disconnected. It's great to feel connected again! I sincerely hope you
>> get your groove back soon!
>>
>>> On post: I love the couple of cast iron pieces I use, but for eggs (I
>>> love my over-easy), the non-stick surfaces of non-stick skillets do
>>> better for me. I cook them maybe two times a week/41 years.
>>
>> Another problem with cast iron is that you're an observer rather than an
>> participant. I like to grab the pan and flip stuff!
>>
>>>
>>> Of course, that is just my opinion. And I do respect yours. Everyone has
>>> a right to enjoy whatever they like.
>>
>> Country to popular belief, I do respect other folk's opinion - I just
>> have a funny way of showing it. :-)
>>
>>>
>>> To be honest? I would love to hear about the different things you may do
>>> in your cooking. I like to experiment.
>>
>> I'll have to think of something. I had thought that smoking in a garbage
>> can was my (nutty) idea. Evidently, there are other wacky folks out
>> there - I'm not sure if I should be relieved or alarmed. :-)
>>
>>>
>>> Bob
>>
>
> Your thoughts dsi1, are not contrary to my own.
>
> And the "garbage can" smoking has been out there as a plan/idea for a
> long time. I am guessing that it has worked well for those including the
> Boy Scouts for a long time.
>
> I you actually do try and create the garbage can smoker, please report
> back here with the results. I'm guessing we as a majority would love to
> here about the results.
>
> Reading what you did may prevent me from making mistakes ;-)

I did use a garbage can as a smoker but in the end, it was utilized as
God intended - for the unwanted and all used up. Sadly, it coulda been a
contenda... The cans that end up preparing delicious smoked food are
truly lucky cans. :-)

My father would smoke chickens and beef for our Christmas lunch using a
kamodo. That was his job on the day. Beats the heck out of me where he
learned to do this. My guess is that it was when he was stuck on atolls
in the middle of the Pacific building radar dishes. The food would have
a brilliant red color - probably from heavy exposure to carbon monoxide.
I've never seen meat like that anywhere else. I'll have to ask him about
this when he gets back from his trip. :-)

>
> Bob

On 5/24/2010 4:48 PM, dsi1 wrote:
> On 5/24/2010 10:15 AM, Bob Muncie wrote:
>> On 5/24/2010 3:21 PM, dsi1 wrote:
>>> On 5/24/2010 8:42 AM, Bob Muncie wrote:
>>>> On 5/24/2010 2:31 PM, dsi1 wrote:
>>>>> On 5/24/2010 5:53 AM, blake murphy wrote:
>>>>>> On Sun, 23 May 2010 18:50:02 -0700, Lew Hodgett wrote:
>>>>>>
>>>>>>> "dsi1" wrote:
>>>>>>>
>>>>>>>> You're the one that brought up cast iron's non-stick properties.
>>>>>>>
>>>>>>> That would be incorrect, I'll accept responsibility for introducing
>>>>>>> "cast iron's non-stick properties" to the dialog.
>>>>>>>
>>>>>>> Lew
>>>>>>
>>>>>> ****, you're in for it now.
>>>>>>
>>>>>
>>>>> I sure am! This is a way tough crowd! :-)
>>>>>
>>>>>> your pal,
>>>>>> blake
>>>>>
>>>>
>>>> Thanks for giving me the smile....
>>>>
>>>> I almost feel normal now.
>>>
>>> Last week for me was kinda weird - I felt weak and tired and
>>> disconnected. It's great to feel connected again! I sincerely hope you
>>> get your groove back soon!
>>>
>>>> On post: I love the couple of cast iron pieces I use, but for eggs (I
>>>> love my over-easy), the non-stick surfaces of non-stick skillets do
>>>> better for me. I cook them maybe two times a week/41 years.
>>>
>>> Another problem with cast iron is that you're an observer rather than an
>>> participant. I like to grab the pan and flip stuff!
>>>
>>>>
>>>> Of course, that is just my opinion. And I do respect yours. Everyone
>>>> has
>>>> a right to enjoy whatever they like.
>>>
>>> Country to popular belief, I do respect other folk's opinion - I just
>>> have a funny way of showing it. :-)
>>>
>>>>
>>>> To be honest? I would love to hear about the different things you
>>>> may do
>>>> in your cooking. I like to experiment.
>>>
>>> I'll have to think of something. I had thought that smoking in a garbage
>>> can was my (nutty) idea. Evidently, there are other wacky folks out
>>> there - I'm not sure if I should be relieved or alarmed. :-)
>>>
>>>>
>>>> Bob
>>>
>>
>> Your thoughts dsi1, are not contrary to my own.
>>
>> And the "garbage can" smoking has been out there as a plan/idea for a
>> long time. I am guessing that it has worked well for those including the
>> Boy Scouts for a long time.
>>
>> I you actually do try and create the garbage can smoker, please report
>> back here with the results. I'm guessing we as a majority would love to
>> here about the results.
>>
>> Reading what you did may prevent me from making mistakes ;-)
>
> I did use a garbage can as a smoker but in the end, it was utilized as
> God intended - for the unwanted and all used up. Sadly, it coulda been a
> contenda... The cans that end up preparing delicious smoked food are
> truly lucky cans. :-)
>
> My father would smoke chickens and beef for our Christmas lunch using a
> kamodo. That was his job on the day. Beats the heck out of me where he
> learned to do this. My guess is that it was when he was stuck on atolls
> in the middle of the Pacific building radar dishes. The food would have
> a brilliant red color - probably from heavy exposure to carbon monoxide.
> I've never seen meat like that anywhere else. I'll have to ask him about
> this when he gets back from his trip. :-)
>
>>
>> Bob
>

Thank-you for sharing.

I appreciate it.

Bob

In article >,
Bob Muncie > wrote:

> On 5/24/2010 2:31 PM, dsi1 wrote:
> > On 5/24/2010 5:53 AM, blake murphy wrote:
> >> On Sun, 23 May 2010 18:50:02 -0700, Lew Hodgett wrote:
> >>
> >>> "dsi1" wrote:
> >>>
> >>>> You're the one that brought up cast iron's non-stick properties.
> >>>
> >>> That would be incorrect, I'll accept responsibility for introducing
> >>> "cast iron's non-stick properties" to the dialog.
> >>>
> >>> Lew
> >>
> >> ****, you're in for it now.
> >>
> >
> > I sure am! This is a way tough crowd! :-)
> >
> >> your pal,
> >> blake
> >
>
> Thanks for giving me the smile....
>
> I almost feel normal now.
>
> On post: I love the couple of cast iron pieces I use, but for eggs (I
> love my over-easy), the non-stick surfaces of non-stick skillets do
> better for me. I cook them maybe two times a week/41 years.
>
> Of course, that is just my opinion. And I do respect yours. Everyone has
> a right to enjoy whatever they like.
>
> To be honest? I would love to hear about the different things you may do
> in your cooking. I like to experiment.
>
> Bob

I've recently discovered and fell in love with Nordic Ward microwave egg
cooking gadgets. They work a treat!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On 5/24/2010 8:45 PM, Omelet wrote:
> In >,
> Bob > wrote:
>
>> On 5/24/2010 2:31 PM, dsi1 wrote:
>>> On 5/24/2010 5:53 AM, blake murphy wrote:
>>>> On Sun, 23 May 2010 18:50:02 -0700, Lew Hodgett wrote:
>>>>
>>>>> "dsi1" wrote:
>>>>>
>>>>>> You're the one that brought up cast iron's non-stick properties.
>>>>>
>>>>> That would be incorrect, I'll accept responsibility for introducing
>>>>> "cast iron's non-stick properties" to the dialog.
>>>>>
>>>>> Lew
>>>>
>>>> ****, you're in for it now.
>>>>
>>>
>>> I sure am! This is a way tough crowd! :-)
>>>
>>>> your pal,
>>>> blake
>>>
>>
>> Thanks for giving me the smile....
>>
>> I almost feel normal now.
>>
>> On post: I love the couple of cast iron pieces I use, but for eggs (I
>> love my over-easy), the non-stick surfaces of non-stick skillets do
>> better for me. I cook them maybe two times a week/41 years.
>>
>> Of course, that is just my opinion. And I do respect yours. Everyone has
>> a right to enjoy whatever they like.
>>
>> To be honest? I would love to hear about the different things you may do
>> in your cooking. I like to experiment.
>>
>> Bob
>
> I've recently discovered and fell in love with Nordic Ward microwave egg
> cooking gadgets. They work a treat!

I read youy post regarding the use of the "omelet" microwave pan. And I
would consider it (I myself use a microwave egg cooker for over-easy
sometimes), but I have decided I like the flavors that traditional in a
fry pan cooking of eggs deliver when I have the time. In fact, I am
saddened by the fact I have depleted my bacon grease supply in the
fridge, and need to make a bunch more bacon so I will have the supply of
grease necessary to make proper over-easy eggs in the future :-)

Big sigh.... I guess I will have to cook a bunch of bacon to re-supply :-)

In article >,
Bob Muncie > wrote:

> > I've recently discovered and fell in love with Nordic Ware microwave egg
> > cooking gadgets. They work a treat!
>
> I read youy post regarding the use of the "omelet" microwave pan. And I
> would consider it (I myself use a microwave egg cooker for over-easy
> sometimes), but I have decided I like the flavors that traditional in a
> fry pan cooking of eggs deliver when I have the time. In fact, I am
> saddened by the fact I have depleted my bacon grease supply in the
> fridge, and need to make a bunch more bacon so I will have the supply of
> grease necessary to make proper over-easy eggs in the future :-)
>
> Big sigh.... I guess I will have to cook a bunch of bacon to re-supply :-)

Well, I do grease the Nordic Ware... but I do agree that there is a
special flavor and texture to eggs pan cooked over direct heat. I guess
the moods vary with the amount of time one has. <g>

My most oft' used cooker is the Ostrich egg shaped cooker used for
making soft boiled eggs. I get a LOT more consistent results with that
than with a pan!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

wrote:
>
> I was actually thinking of asking about this. Are different types of
> bacon better for the purposes of producing bacon grease? I don't
> actually need bacon, though I enjoy it. But I am using the bacon
> grease to flavor beans. I'd like to get as much possible grease from
> the effort as possible.

Look for 'fat back' or perhaps 'salt pork' in the meat case. It's akin
to bacon, but hasn't been 'cured' or smoked, so it won't have the flavor
bacon grease does. Something like that - at leastways that's how I
understand it But - if you want 'bacon grease' - then you have to
use bacon, eh!? <G>

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

In article >,
sf > wrote:

> On Mon, 24 May 2010 22:37:39 -0700 (PDT), "
> > wrote:
>
> > I was actually thinking of asking about this. Are different types of
> > bacon better for the purposes of producing bacon grease? I don't
> > actually need bacon, though I enjoy it. But I am using the bacon
> > grease to flavor beans. I'd like to get as much possible grease from
> > the effort as possible.
>
> I would pick the fattiest package of bacon I could find for that
> purpose.

The boxes of "bacon ends and pieces" for seasoning are your best bet for
that. I've used those to make bacon stock (but actually remove the fat
after cooking) for making split peas.

And they are cheap.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On May 25, 3:22*am, Omelet > wrote:
> In article >,
>
> *sf > wrote:
> > On Mon, 24 May 2010 22:37:39 -0700 (PDT), "
> > > wrote:
>
> > > I was actually thinking of asking about this. Are different types of
> > > bacon better for the purposes of producing bacon grease? I don't
> > > actually need bacon, though I enjoy it. But I am using the bacon
> > > grease to flavor beans. I'd like to get as much possible grease from
> > > the effort as possible.
>
> > I would pick the fattiest package of bacon I could find for that
> > purpose.
>
> The boxes of "bacon ends and pieces" for seasoning are your best bet for
> that. *I've used those to make bacon stock (but actually remove the fat
> after cooking) for making split peas.
>
> And they are cheap.
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> *Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. *--Alex Levine

Thanks! I will look for that.

In article
>,
" > wrote:

> On May 25, 3:22*am, Omelet > wrote:
> > In article >,
> >
> > *sf > wrote:
> > > On Mon, 24 May 2010 22:37:39 -0700 (PDT), "
> > > > wrote:
> >
> > > > I was actually thinking of asking about this. Are different types of
> > > > bacon better for the purposes of producing bacon grease? I don't
> > > > actually need bacon, though I enjoy it. But I am using the bacon
> > > > grease to flavor beans. I'd like to get as much possible grease from
> > > > the effort as possible.
> >
> > > I would pick the fattiest package of bacon I could find for that
> > > purpose.
> >
> > The boxes of "bacon ends and pieces" for seasoning are your best bet for
> > that. *I've used those to make bacon stock (but actually remove the fat
> > after cooking) for making split peas.
> >
> > And they are cheap.
>
> Thanks! I will look for that.

Cheers! :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On 5/25/2010 1:37 AM, wrote:
> On May 24, 9:05 pm, Bob > wrote:
>> On 5/24/2010 8:45 PM, Omelet wrote:
>>
>>
>>
>>> In >,
>>> Bob > wrote:
>>
>>>> On 5/24/2010 2:31 PM, dsi1 wrote:
>>>>> On 5/24/2010 5:53 AM, blake murphy wrote:
>>>>>> On Sun, 23 May 2010 18:50:02 -0700, Lew Hodgett wrote:
>>
>>>>>>> "dsi1" wrote:
>>
>>>>>>>> You're the one that brought up cast iron's non-stick properties.
>>
>>>>>>> That would be incorrect, I'll accept responsibility for introducing
>>>>>>> "cast iron's non-stick properties" to the dialog.
>>
>>>>>>> Lew
>>
>>>>>> ****, you're in for it now.
>>
>>>>> I sure am! This is a way tough crowd! :-)
>>
>>>>>> your pal,
>>>>>> blake
>>
>>>> Thanks for giving me the smile....
>>
>>>> I almost feel normal now.
>>
>>>> On post: I love the couple of cast iron pieces I use, but for eggs (I
>>>> love my over-easy), the non-stick surfaces of non-stick skillets do
>>>> better for me. I cook them maybe two times a week/41 years.
>>
>>>> Of course, that is just my opinion. And I do respect yours. Everyone has
>>>> a right to enjoy whatever they like.
>>
>>>> To be honest? I would love to hear about the different things you may do
>>>> in your cooking. I like to experiment.
>>
>>>> Bob
>>
>>> I've recently discovered and fell in love with Nordic Ward microwave egg
>>> cooking gadgets. They work a treat!
>>
>> I read youy post regarding the use of the "omelet" microwave pan. And I
>> would consider it (I myself use a microwave egg cooker for over-easy
>> sometimes), but I have decided I like the flavors that traditional in a
>> fry pan cooking of eggs deliver when I have the time. In fact, I am
>> saddened by the fact I have depleted my bacon grease supply in the
>> fridge, and need to make a bunch more bacon so I will have the supply of
>> grease necessary to make proper over-easy eggs in the future :-)
>>
>> Big sigh.... I guess I will have to cook a bunch of bacon to re-supply :-)
>
> I was actually thinking of asking about this. Are different types of
> bacon better for the purposes of producing bacon grease? I don't
> actually need bacon, though I enjoy it. But I am using the bacon
> grease to flavor beans. I'd like to get as much possible grease from
> the effort as possible.
>

To be honest, I never really noticed. But that could be because I add
them all together in the same 12oz glass jar that I keep in the fridge.
I mainly use it for flavoring soups, fried eggs, and skillet green beans.

That was a good question that never occurred to me though.

Bob

On 5/25/2010 1:42 AM, sf wrote:
> On Mon, 24 May 2010 22:37:39 -0700 (PDT), "
> > wrote:
>
>> I was actually thinking of asking about this. Are different types of
>> bacon better for the purposes of producing bacon grease? I don't
>> actually need bacon, though I enjoy it. But I am using the bacon
>> grease to flavor beans. I'd like to get as much possible grease from
>> the effort as possible.
>
> I would pick the fattiest package of bacon I could find for that
> purpose.
>

That's like saying I prefer fat people over obese ones :-)

I think all bacon in natural or smoked fashion, are very fat. But that
doesn't deduct from it's charm. In the end, even it's leftovers go into
a jar for later use.

Bob

On 5/25/2010 6:22 AM, Omelet wrote:
> In >,
> > wrote:
>
>> On Mon, 24 May 2010 22:37:39 -0700 (PDT), "
>> > wrote:
>>
>>> I was actually thinking of asking about this. Are different types of
>>> bacon better for the purposes of producing bacon grease? I don't
>>> actually need bacon, though I enjoy it. But I am using the bacon
>>> grease to flavor beans. I'd like to get as much possible grease from
>>> the effort as possible.
>>
>> I would pick the fattiest package of bacon I could find for that
>> purpose.
>
> The boxes of "bacon ends and pieces" for seasoning are your best bet for
> that. I've used those to make bacon stock (but actually remove the fat
> after cooking) for making split peas.
>
> And they are cheap.

I remember getting those at Krogers when I was young, but have not seen
those boxes in years. Do you get yours at a national chain? I liked them
not only because they were rather cheap, but because I wound up cutting
regular shaped/processed bacon anyway.

Bob

On Tue, 25 May 2010 05:22:52 -0500, Omelet >
wrote:

> The boxes of "bacon ends and pieces" for seasoning are your best bet for
> that. I've used those to make bacon stock (but actually remove the fat
> after cooking) for making split peas.
>
> And they are cheap.

You can still find them? I thought they went the way of tenderloin
ends.

--
Forget the health food. I need all the preservatives I can get.

On Tue, 25 May 2010 08:26:54 -0400, Bob Muncie >
wrote:

> On 5/25/2010 1:42 AM, sf wrote:
>
> > I would pick the fattiest package of bacon I could find for that
> > purpose.
> >
>
> That's like saying I prefer fat people over obese ones :-)
>
> I think all bacon in natural or smoked fashion, are very fat. But that
> doesn't deduct from it's charm. In the end, even it's leftovers go into
> a jar for later use.
>
We can find bacon strips that are more meaty/lean than fatty in these
parts.


--
Forget the health food. I need all the preservatives I can get.

In article
>,
" > wrote:
> I was actually thinking of asking about this. Are different types of
> bacon better for the purposes of producing bacon grease? I don't
> actually need bacon, though I enjoy it. But I am using the bacon
> grease to flavor beans. I'd like to get as much possible grease from
> the effort as possible.

I would simply buy the cheapest, fattest bacon I could find in the
supermarket.

--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

On 5/24/2010 7:37 PM, wrote:

> I was actually thinking of asking about this. Are different types of
> bacon better for the purposes of producing bacon grease? I don't
> actually need bacon, though I enjoy it. But I am using the bacon
> grease to flavor beans. I'd like to get as much possible grease from
> the effort as possible.
>

The bacon ends are a good idea. Our Safeway sells a 3 lb package of the
stuff. I would put the whole mess in a big pan and cook the whole thing.
You'll end up deep frying the bacon so you shouldn't use too high a heat
otherwise you'll end up burning the bacon. You might want to use half a
bag to get a handle on the method.

If you're flavoring beans, you may want to consider using the rendered
bacon rather than the fat. Even better would be real bacon bits. You
probably could pick up a big bag at Costco. It's a pretty good product.
Greasy beans is not too appetizing I think. Good luck!

On Tue, 25 May 2010 04:44:15 -0500, Sky wrote:

> wrote:
>>
>> I was actually thinking of asking about this. Are different types of
>> bacon better for the purposes of producing bacon grease? I don't
>> actually need bacon, though I enjoy it. But I am using the bacon
>> grease to flavor beans. I'd like to get as much possible grease from
>> the effort as possible.
>
> Look for 'fat back' or perhaps 'salt pork' in the meat case. It's akin
> to bacon, but hasn't been 'cured' or smoked, so it won't have the flavor
> bacon grease does.

Salt pork has been cured but not smoked.

As for bacon grease, the bext bacon maked the best bacon grease. Once
rendered, all fat is the same. But the best flavor for beans will come
from a top quality bacon (cured and smoked). Do not use bacon that has
been "artifically smoked" (cured with liquid smoke) - for eating or for
grease.

-sw

On 5/25/2010 12:46 PM, sf wrote:
> On Tue, 25 May 2010 08:26:54 -0400, Bob >
> wrote:
>
>> On 5/25/2010 1:42 AM, sf wrote:
>>
>>> I would pick the fattiest package of bacon I could find for that
>>> purpose.
>>>
>>
>> That's like saying I prefer fat people over obese ones :-)
>>
>> I think all bacon in natural or smoked fashion, are very fat. But that
>> doesn't deduct from it's charm. In the end, even it's leftovers go into
>> a jar for later use.
>>
> We can find bacon strips that are more meaty/lean than fatty in these
> parts.
>
>
If I had a meat shop anywhere nearby, I'd try there for other
options/quality of bacon, but I haven't seen much of a difference in the
brands carried by the grocery stores I shop at. Minor salt and flavor
differences, but that is about all I've noticed.

Bob

Bob Muncie wrote:
> On 5/24/2010 8:45 PM, Omelet wrote:
>> In >,
>> Bob > wrote:
>>
>>> On 5/24/2010 2:31 PM, dsi1 wrote:
>>>> On 5/24/2010 5:53 AM, blake murphy wrote:
>>>>> On Sun, 23 May 2010 18:50:02 -0700, Lew Hodgett wrote:
>>>>>
>>>>>> "dsi1" wrote:
>>>>>>
>>>>>>> You're the one that brought up cast iron's non-stick properties.
>>>>>>
>>>>>> That would be incorrect, I'll accept responsibility for introducing
>>>>>> "cast iron's non-stick properties" to the dialog.
>>>>>>
>>>>>> Lew
>>>>>
>>>>> ****, you're in for it now.
>>>>>
>>>>
>>>> I sure am! This is a way tough crowd! :-)
>>>>
>>>>> your pal,
>>>>> blake
>>>>
>>>
>>> Thanks for giving me the smile....
>>>
>>> I almost feel normal now.
>>>
>>> On post: I love the couple of cast iron pieces I use, but for eggs (I
>>> love my over-easy), the non-stick surfaces of non-stick skillets do
>>> better for me. I cook them maybe two times a week/41 years.
>>>
>>> Of course, that is just my opinion. And I do respect yours. Everyone
>>> has
>>> a right to enjoy whatever they like.
>>>
>>> To be honest? I would love to hear about the different things you
>>> may do
>>> in your cooking. I like to experiment.
>>>
>>> Bob
>>
>> I've recently discovered and fell in love with Nordic Ward microwave egg
>> cooking gadgets. They work a treat!
>
> I read youy post regarding the use of the "omelet" microwave pan. And
> I would consider it (I myself use a microwave egg cooker for over-easy
> sometimes), but I have decided I like the flavors that traditional in
> a fry pan cooking of eggs deliver when I have the time. In fact, I am
> saddened by the fact I have depleted my bacon grease supply in the
> fridge, and need to make a bunch more bacon so I will have the supply
> of grease necessary to make proper over-easy eggs in the future :-)
>
> Big sigh.... I guess I will have to cook a bunch of bacon to re-supply
> :-)
Is it me, or is this guy just really strange?

On 5/25/2010 7:57 PM, Larry wrote:
> Bob Muncie wrote:
>> On 5/24/2010 8:45 PM, Omelet wrote:
>>> In >,
>>> Bob > wrote:
>>>
>>>> On 5/24/2010 2:31 PM, dsi1 wrote:
>>>>> On 5/24/2010 5:53 AM, blake murphy wrote:
>>>>>> On Sun, 23 May 2010 18:50:02 -0700, Lew Hodgett wrote:
>>>>>>
>>>>>>> "dsi1" wrote:
>>>>>>>
>>>>>>>> You're the one that brought up cast iron's non-stick properties.
>>>>>>>
>>>>>>> That would be incorrect, I'll accept responsibility for introducing
>>>>>>> "cast iron's non-stick properties" to the dialog.
>>>>>>>
>>>>>>> Lew
>>>>>>
>>>>>> ****, you're in for it now.
>>>>>>
>>>>>
>>>>> I sure am! This is a way tough crowd! :-)
>>>>>
>>>>>> your pal,
>>>>>> blake
>>>>>
>>>>
>>>> Thanks for giving me the smile....
>>>>
>>>> I almost feel normal now.
>>>>
>>>> On post: I love the couple of cast iron pieces I use, but for eggs (I
>>>> love my over-easy), the non-stick surfaces of non-stick skillets do
>>>> better for me. I cook them maybe two times a week/41 years.
>>>>
>>>> Of course, that is just my opinion. And I do respect yours. Everyone
>>>> has
>>>> a right to enjoy whatever they like.
>>>>
>>>> To be honest? I would love to hear about the different things you
>>>> may do
>>>> in your cooking. I like to experiment.
>>>>
>>>> Bob
>>>
>>> I've recently discovered and fell in love with Nordic Ward microwave egg
>>> cooking gadgets. They work a treat!
>>
>> I read youy post regarding the use of the "omelet" microwave pan. And
>> I would consider it (I myself use a microwave egg cooker for over-easy
>> sometimes), but I have decided I like the flavors that traditional in
>> a fry pan cooking of eggs deliver when I have the time. In fact, I am
>> saddened by the fact I have depleted my bacon grease supply in the
>> fridge, and need to make a bunch more bacon so I will have the supply
>> of grease necessary to make proper over-easy eggs in the future :-)
>>
>> Big sigh.... I guess I will have to cook a bunch of bacon to re-supply
>> :-)
> Is it me, or is this guy just really strange?
I'm strange Larry...

Bob

In article >,
Bob Muncie > wrote:

> On 5/25/2010 6:22 AM, Omelet wrote:
> > In >,
> > > wrote:
> >
> >> On Mon, 24 May 2010 22:37:39 -0700 (PDT), "
> >> > wrote:
> >>
> >>> I was actually thinking of asking about this. Are different types of
> >>> bacon better for the purposes of producing bacon grease? I don't
> >>> actually need bacon, though I enjoy it. But I am using the bacon
> >>> grease to flavor beans. I'd like to get as much possible grease from
> >>> the effort as possible.
> >>
> >> I would pick the fattiest package of bacon I could find for that
> >> purpose.
> >
> > The boxes of "bacon ends and pieces" for seasoning are your best bet for
> > that. I've used those to make bacon stock (but actually remove the fat
> > after cooking) for making split peas.
> >
> > And they are cheap.
>
> I remember getting those at Krogers when I was young, but have not seen
> those boxes in years. Do you get yours at a national chain? I liked them
> not only because they were rather cheap, but because I wound up cutting
> regular shaped/processed bacon anyway.
>
> Bob

I can get them at our local chain. H.E.B.
Wal-mart may have them too but I've not looked as I rarely shop there at
all.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
sf > wrote:

> On Tue, 25 May 2010 05:22:52 -0500, Omelet >
> wrote:
>
> > The boxes of "bacon ends and pieces" for seasoning are your best bet for
> > that. I've used those to make bacon stock (but actually remove the fat
> > after cooking) for making split peas.
> >
> > And they are cheap.
>
> You can still find them? I thought they went the way of tenderloin
> ends.

I can get them any time I want them. I'll have to take a pic next time
I think of taking the camera to the store. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On May 25, 10:16*am, dsi1 > wrote:
> On 5/24/2010 7:37 PM, wrote:
>
> > I was actually thinking of asking about this. Are different types of
> > bacon better for the purposes of producing bacon grease? I don't
> > actually need bacon, though I enjoy it. But I am using the bacon
> > grease to flavor beans. I'd like to get as much possible grease from
> > the effort as possible.
>
> The bacon ends are a good idea. Our Safeway sells a 3 lb package of the
> stuff. I would put the whole mess in a big pan and cook the whole thing.
> You'll end up deep frying the bacon so you shouldn't use too high a heat
> otherwise you'll end up burning the bacon. You might want to use half a
> bag to get a handle on the method.
>
> If you're flavoring beans, you may want to consider using the rendered
> bacon rather than the fat. Even better would be real bacon bits. You
> probably could pick up a big bag at Costco. It's a pretty good product.
> Greasy beans is not too appetizing I think. Good luck!

I'm using canned refried beans (I'm not good at making them) for bean
dip. But they are now vegetarian blend which is kind of bland. So,
when I make a bowl of bean dip, I add about half a teaspoon of the
bacon grease. Not enough to make them greasy, and I don't taste the
bacon. But they don't have that odd bland taste anymore.

On Wed, 26 May 2010 02:02:26 -0700 (PDT), "
> wrote:

> I'm using canned refried beans (I'm not good at making them) for bean
> dip. But they are now vegetarian blend which is kind of bland. So,
> when I make a bowl of bean dip, I add about half a teaspoon of the
> bacon grease. Not enough to make them greasy, and I don't taste the
> bacon. But they don't have that odd bland taste anymore.

Doesn't a little salt or salsa take care of that too?

--
Forget the health food. I need all the preservatives I can get.

On 5/25/2010 11:02 PM, wrote:
>
> I'm using canned refried beans (I'm not good at making them) for bean
> dip. But they are now vegetarian blend which is kind of bland. So,
> when I make a bowl of bean dip, I add about half a teaspoon of the
> bacon grease. Not enough to make them greasy, and I don't taste the
> bacon. But they don't have that odd bland taste anymore.
>

Thanks for the clarification. That's probably a pretty good way to go.

Bob Muncie wrote:
>>> I read youy post regarding the use of the "omelet" microwave pan. And
>>> I would consider it (I myself use a microwave egg cooker for over-easy
>>> sometimes), but I have decided I like the flavors that traditional in
>>> a fry pan cooking of eggs deliver when I have the time. In fact, I am
>>> saddened by the fact I have depleted my bacon grease supply in the
>>> fridge, and need to make a bunch more bacon so I will have the supply
>>> of grease necessary to make proper over-easy eggs in the future :-)
>>>
>>> Big sigh.... I guess I will have to cook a bunch of bacon to re-supply
>>> :-)
>> Is it me, or is this guy just really strange?
>
> I'm strange Larry...
>
> Bob
Fair enough.

On May 26, 8:38*am, sf > wrote:
> On Wed, 26 May 2010 02:02:26 -0700 (PDT), "
>
> > wrote:
> > I'm using canned *refried beans (I'm not good at making them) for bean
> > dip. But they are now vegetarian blend which is kind of bland. So,
> > when I make a bowl of bean dip, I add about half a teaspoon of the
> > bacon grease. Not enough to make them greasy, and I don't taste the
> > bacon. But they don't have that odd bland taste anymore.
>
> Doesn't a little salt or salsa take care of that too? *
>
I do not add salt to food. I get enough without adding it.

Never liked salsa.

"dsi1" > wrote in message
news
> On 5/22/2010 10:35 PM, wrote:
>> On May 22, 4:17 pm, > wrote:
>>> On 5/22/2010 10:52 AM, Lew Hodgett wrote:
>>>
>>>> George Foreman Grill
>>>
>>>> Why boither with tha POS?
>>>
>>> It's a fine way to cook items you'd want to grill. The main problem with
>>> these grills is that large amount of counter/storage space it takes. I
>>> used to use a panini maker to grill steaks, it's very fast, no turning,
>>> and you don't get grease splattered all over the place, and it puts out
>>> an attractive product.
>>>
>>> As far as the George Foreman Grill goes, I'd recommend a large panini
>>> grill that's able to put out a lot of watts over the GFGs, which tend to
>>> be expensive and have too small a grilling area. Most of them don't have
>>> any means of varying the temperature except, of course, by unplugging
>>> them.
>>>
>>
>>
>> I disagree. I use a panini grill at work, and that thing is a monster
>> to clean every day. We actually use a chisela and safety goggles to
>> clean it.
>
> Sorry to hear about your troubles in cleaning your grill. Perhaps you
> should replace it with a George Forman Grill or two. As far as I know,
> those don't require chisels and safety goggles to clean. Come to think of
> it, I don't believe I've ever used such things to clean a panini grill -
> or anything else, for that matter.
>
>>
>> At home, I have a George Foreman grill, and I make my own panini at
>> home. It heats up fast, does the sandwich in the same amount of time,
>> and wipes clean with a paper towel. I can even skip the oil on the
>> bread since it doesn't stick on the George Foreman grill.
>>
>> When I travel in hotels without microwaves in the rooms, I take the
>> grill. I can make panini sandwiches, quesadillas, etc. I sometimes buy
>> Chinese food from my favorite restaurant. I use the grill to reheat
>> the spring rolls and almond chicken. A couple times, I have taken the
>> grill and a small skillet and had a nice meal with turkey, mashed
>> potatoes, and gravy. I heated the turkey in the grill and the potatoes
>> and gravy in the skillet.
>>
I have a panini press and a Hamilton Beach grill like Om's. The
panini press is more of a pain to clean. My grill has removeable plates and
cleans up really easy. I put a wet paper towel in it after I take out the
food and close the lid. When we're done supper, I just wipe them in the
sink with a sponge. A couple of days ago I reheated two baked potatoes, a
piece of steak and fresh cooked some asparagus spears and a couple of
sausages. Worked great. The only drawback for me is my small kitchen. I
have it sitting on a wooden cutting board on the side burners of my stove.
I rarely use those two burners anyway. With just two of us it hardly seems
worth opening up and heating the barbeque for some things......Sharon in
Canada

Before this thread disappears into the sunset, I'd like to leave a
suggestion to those who have not tried the George Foreman Grills, visit
Amazon.com and read the reviews there. You'll find many who have bought
multiple GF grills and love them. They are normally rated as 4.5 out of
5 stars (which is very good!).

They aren't for family cooking or high cuisine. They are for singles or
couples cooking fast with very easy cleanup. For that, my wife and I
love it. -- Rik


--
Rik Brown

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