On 5/12/2013 12:57 PM, Ophelia wrote:
> "l not -l" > wrote in message

>> I've probably gotten some part of it wrong; but, that's the way I
>> remember it. I also recall that often as not my grandmother used
>> jowl-bacon instead of regular bacon; jowl-bacon was my grandfather's
>> favorite.
>
> Jowl bacon? Shelia??????????
>
Never seen it. Sounds southern.

"notbob" > wrote in message
...
> On 2013-05-12, Ophelia > wrote:
>
>> Thanks Describe 'American style Bacon' please?
>
> http://www.foodsubs.com/MeatcureBacon.html#bacon
>
> Usually, it's pretty fatty, most US bacon is cut very thin and
> contans only about 30%-40% actual meat per strip. I've been buying
> Wright's thick slice bacon. My last pkg had so much meat (70%-80%) I
> couldn't get a decent amt of drippings. I hadda look fer a less meaty
> pkg. A first in my life!!

We have streaky bacon (looks like yours) and we have back bacon which is
very lean.

This is what ours looks like:

http://www.clancysofchester.co.uk/bacon.html


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"S Viemeister" > wrote in message
...
> On 5/12/2013 12:56 PM, Ophelia wrote:
>>
>>
>> "S Viemeister" > wrote in message
>> ...
>>> On 5/12/2013 12:42 PM, Ophelia wrote:
>>>> "sf" > wrote
>>>>> > wrote:
>>>>>> Streaky bacon.
>>>>>
>>>>> With some flavor: hickory smoke... maple - it's more than just plain
>>>>> raw meat.
>>>>
>>>> Well bacon is not just raw meat, it is cured:
>>>>
>>>> http://en.wikipedia.org/wiki/Bacon
>>>>
>>>> Sheila, the flavour sf refers to, could it be added during cooking?
>>>>
>>> Smoked streaky bacon will do just fine - I suppose you could add a touch
>>> of maple syrup.
>>
>> Ok, thanks I am not fond of smoked bacon, but Himself likes it so I
>> keep
>> some in for him. Have you tried this bean and bacon dish?
>>
> I've done something similar, but not in years.

Ok, thanks.


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On Sun, 12 May 2013 18:10:08 +0100, "Ophelia"
> wrote:
>
>
> "sf" > wrote in message
> ...
> >
> > It's one or the other, not together and the maple flavoring isn't very
> > strong.
>
> Hmmm Himself loves sweet stuff. I reckon he will go for that What else
> do you serve with it?
>
> --
They'd accompany meatloaf or roasted chicken - maybe with mashed
potatoes. I wasn't brought up on them, so I don't feel warm & fuzzy
whenever the subject comes up. I made it once to see what all the
fuss was about and that settled that.

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Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sun, 12 May 2013 18:10:08 +0100, "Ophelia"
> > wrote:
>>
>>
>> "sf" > wrote in message
>> ...
>> >
>> > It's one or the other, not together and the maple flavoring isn't very
>> > strong.
>>
>> Hmmm Himself loves sweet stuff. I reckon he will go for that What
>> else
>> do you serve with it?
>>
>> --
> They'd accompany meatloaf or roasted chicken - maybe with mashed
> potatoes. I wasn't brought up on them, so I don't feel warm & fuzzy
> whenever the subject comes up. I made it once to see what all the
> fuss was about and that settled that.

OK)
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On Sun, 12 May 2013 08:59:29 -0700, sf > wrote:

>On Sun, 12 May 2013 16:20:08 +0100, "Ophelia"
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>>
>> >> That is how I always cook ours, but I am interested in the other ways
>> >> described by posters here, especially cooked with bacon.
>> >>
>> > First, you need American style bacon....
>>
>> Ok, you have me intrigued ...!
>>
>> --
>Most of the time, it's just greasy beans... but this food blog makes
>it sound nice plus the picture makes you want to reach in and grab it.
><http://www.simplyrecipes.com/recipes/green_beans_with_bacon/>

Whoa! there missy! Greasy? Not so. At least not with a good cook.
My mom's way produces essentially the same as a vinaigrette. I don't
think they are served greasy unless that is the way the cook likes
them
Janet US

"Janet Bostwick" > wrote in message
...
> On Sun, 12 May 2013 08:59:29 -0700, sf > wrote:
>
>>On Sun, 12 May 2013 16:20:08 +0100, "Ophelia"
> wrote:
>>
>>>
>>>
>>> "sf" > wrote in message
>>> ...
>>>
>>> >> That is how I always cook ours, but I am interested in the other ways
>>> >> described by posters here, especially cooked with bacon.
>>> >>
>>> > First, you need American style bacon....
>>>
>>> Ok, you have me intrigued ...!
>>>
>>> --
>>Most of the time, it's just greasy beans... but this food blog makes
>>it sound nice plus the picture makes you want to reach in and grab it.
>><http://www.simplyrecipes.com/recipes/green_beans_with_bacon/>
>
> Whoa! there missy! Greasy? Not so. At least not with a good cook.
> My mom's way produces essentially the same as a vinaigrette. I don't
> think they are served greasy unless that is the way the cook likes
> them

Share your Mum's way?
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On Sun, 12 May 2013 12:45:17 -0400, S Viemeister
> wrote:

>On 5/12/2013 12:42 PM, Ophelia wrote:
>> "sf" > wrote
>>> > wrote:
>>>> Streaky bacon.
>>>
>>> With some flavor: hickory smoke... maple - it's more than just plain
>>> raw meat.
>>
>> Well bacon is not just raw meat, it is cured:
>>
>> http://en.wikipedia.org/wiki/Bacon
>>
>> Sheila, the flavour sf refers to, could it be added during cooking?
>>
>Smoked streaky bacon will do just fine - I suppose you could add a touch
>of maple syrup.
Why?
Maple sweet isn't part of bacon flavor, that's new trendy stuff. Just
wood smoke is all that is needed

On Sun, 12 May 2013 12:04:15 -0600, Janet Bostwick
> wrote:

> On Sun, 12 May 2013 12:45:17 -0400, S Viemeister
> > wrote:
>
> >>
> >Smoked streaky bacon will do just fine - I suppose you could add a touch
> >of maple syrup.
> Why?
> Maple sweet isn't part of bacon flavor, that's new trendy stuff.

Trendy? It's been an option for a long time. It's fairly new in
breakfast sausage, but the truth is... I like the maple flavored
sausage.

> Just wood smoke is all that is needed

Yes.

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Food is an important part of a balanced diet.

On Sun, 12 May 2013 19:03:13 +0100, "Ophelia"
> wrote:

> Yes I suppose it must be. Any idea how it differs from regular bacon?

According to wikipedia, "Jowl bacon is cured and smoked cheeks of
pork. See Guanciale." http://en.wikipedia.org/wiki/Guanciale

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sun, 12 May 2013 19:03:13 +0100, "Ophelia"
> > wrote:
>
>> Yes I suppose it must be. Any idea how it differs from regular bacon?
>
> According to wikipedia, "Jowl bacon is cured and smoked cheeks of
> pork. See Guanciale." http://en.wikipedia.org/wiki/Guanciale

Thanks. It sounds much better than it looks ...
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On 5/12/2013 12:27 PM, sf wrote:
> On Sun, 12 May 2013 12:20:29 -0400, S Viemeister
> > wrote:
>
>> On 5/12/2013 11:20 AM, Ophelia wrote:
>>> "sf" > wrote
>>>>> That is how I always cook ours, but I am interested in the other ways
>>>>> described by posters here, especially cooked with bacon.
>>>>>
>>>> First, you need American style bacon....
>>>
>>> Ok, you have me intrigued ...!
>>>
>> Streaky bacon.
>
> With some flavor: hickory smoke... maple - it's more than just plain
> raw meat.
>
Oh, I don't agree about maple. I can't stand what passes for maple
"smoked" bacon. It tastes like someone drizzled syrup over it.

Jill

On Sun, 12 May 2013 15:24:03 -0400, jmcquown >
wrote:

> On 5/12/2013 12:27 PM, sf wrote:
> > On Sun, 12 May 2013 12:20:29 -0400, S Viemeister
> > > wrote:
> >
> >> On 5/12/2013 11:20 AM, Ophelia wrote:
> >>> "sf" > wrote
> >>>>> That is how I always cook ours, but I am interested in the other ways
> >>>>> described by posters here, especially cooked with bacon.
> >>>>>
> >>>> First, you need American style bacon....
> >>>
> >>> Ok, you have me intrigued ...!
> >>>
> >> Streaky bacon.
> >
> > With some flavor: hickory smoke... maple - it's more than just plain
> > raw meat.
> >
> Oh, I don't agree about maple. I can't stand what passes for maple
> "smoked" bacon. It tastes like someone drizzled syrup over it.
>
I didn't say you had to like it, I just said maple is an option. I
don't think any maple bacon I've ever eaten was sweet, although I do
get a definite sweetness to the sausage - which I attributed to the
brand (one that is well known for adding forms of sugar to their
various sausages).


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Food is an important part of a balanced diet.

On Sun, 12 May 2013 20:22:59 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Sun, 12 May 2013 19:03:13 +0100, "Ophelia"
> > > wrote:
> >
> >> Yes I suppose it must be. Any idea how it differs from regular bacon?
> >
> > According to wikipedia, "Jowl bacon is cured and smoked cheeks of
> > pork. See Guanciale." http://en.wikipedia.org/wiki/Guanciale
>
> Thanks. It sounds much better than it looks ...
> --

I thought so too.

This is probably a better image, but it's still nothing I'd want to
buy.
<http://cdn1.bigcommerce.com/server4200/c01d1/products/3882/images/3824/Biellese_Guanciale__35161__81089.1330600327.1280.1 280.jpg>

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sun, 12 May 2013 20:22:59 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Sun, 12 May 2013 19:03:13 +0100, "Ophelia"
>> > > wrote:
>> >
>> >> Yes I suppose it must be. Any idea how it differs from regular bacon?
>> >
>> > According to wikipedia, "Jowl bacon is cured and smoked cheeks of
>> > pork. See Guanciale." http://en.wikipedia.org/wiki/Guanciale
>>
>> Thanks. It sounds much better than it looks ...
>> --
>
> I thought so too.
>
> This is probably a better image, but it's still nothing I'd want to
> buy.
> <http://cdn1.bigcommerce.com/server4200/c01d1/products/3882/images/3824/Biellese_Guanciale__35161__81089.1330600327.1280.1 280.jpg>

yes, iswym

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On Sun, 12 May 2013 19:01:59 +0100, "Ophelia"
> wrote:

>
>
>"Janet Bostwick" > wrote in message
.. .
>> On Sun, 12 May 2013 08:59:29 -0700, sf > wrote:
>>
>>>On Sun, 12 May 2013 16:20:08 +0100, "Ophelia"
> wrote:
>>>
>>>>
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>>
>>>> >> That is how I always cook ours, but I am interested in the other ways
>>>> >> described by posters here, especially cooked with bacon.
>>>> >>
>>>> > First, you need American style bacon....
>>>>
>>>> Ok, you have me intrigued ...!
>>>>
>>>> --
>>>Most of the time, it's just greasy beans... but this food blog makes
>>>it sound nice plus the picture makes you want to reach in and grab it.
>>><http://www.simplyrecipes.com/recipes/green_beans_with_bacon/>
>>
>> Whoa! there missy! Greasy? Not so. At least not with a good cook.
>> My mom's way produces essentially the same as a vinaigrette. I don't
>> think they are served greasy unless that is the way the cook likes
>> them
>
>Share your Mum's way?
>--

O.k., no measurements because it is Mum's way, O.k.?
Cook your beans until desired doneness.
Meanwhile dice a couple of rashers of bacon (depending on how many
beans you are fixing) and cook until crisp. Remove bacon. Depending
how much fat is left in pan, maybe remove some so there is a some
left in pan. Dice a small onion and cook in bacon grease until tender
and a little golden. Remove from pan. Now this part is definitely to
taste. One tablespoon grease, one teaspoon white sugar, and some
white vinegar to make a sauce. Return everything to pan and toss to
mix, serve.
Gosh, I hadn't though about wilted lettuce in a long time either. You
could probably use the measurements for the dressing for Wilted
Lettuce for the bacon sauce for beans. In fact, I would.

Wilted Lettuce
1 head lettuce (we always use loose-leaf garden lettuce)
1/2 teaspoon salt
3 slices bacon
1 small onion, diced
1/2 cup vinegar
1 tablespoon sugar
Tear lettuce into pieces. Dice bacon, cook until crisp, remove from
fat and cook onion in fat until tender. Add vinegar and sugar, when
hot pour over lettuce, toss and sprinkle with bacon. Serve
immediately
Janet US

On Sun, 12 May 2013 12:14:35 -0700, sf > wrote:

>On Sun, 12 May 2013 12:04:15 -0600, Janet Bostwick
> wrote:
>
>> On Sun, 12 May 2013 12:45:17 -0400, S Viemeister
>> > wrote:
>>
>> >>
>> >Smoked streaky bacon will do just fine - I suppose you could add a touch
>> >of maple syrup.
>> Why?
>> Maple sweet isn't part of bacon flavor, that's new trendy stuff.
>
>Trendy? It's been an option for a long time. It's fairly new in
>breakfast sausage, but the truth is... I like the maple flavored
>sausage.
>
>> Just wood smoke is all that is needed
>
>Yes.
But I'm not a young whipper snapper, to me it is still trendy and
suspicious ;o)
Janet

"Janet Bostwick" > wrote in message
...

>>Share your Mum's way?
>>--
>
> O.k., no measurements because it is Mum's way, O.k.?

Oh yes That is the way I cook

> Cook your beans until desired doneness.
> Meanwhile dice a couple of rashers of bacon (depending on how many
> beans you are fixing) and cook until crisp. Remove bacon. Depending
> how much fat is left in pan, maybe remove some so there is a some
> left in pan. Dice a small onion and cook in bacon grease until tender
> and a little golden. Remove from pan. Now this part is definitely to
> taste. One tablespoon grease, one teaspoon white sugar, and some
> white vinegar to make a sauce. Return everything to pan and toss to
> mix, serve.

Excellent! I can see how that works! Thanks! <saved>

> Gosh, I hadn't though about wilted lettuce in a long time either. You
> could probably use the measurements for the dressing for Wilted
> Lettuce for the bacon sauce for beans. In fact, I would.
>
> Wilted Lettuce
> 1 head lettuce (we always use loose-leaf garden lettuce)
> 1/2 teaspoon salt
> 3 slices bacon
> 1 small onion, diced
> 1/2 cup vinegar
> 1 tablespoon sugar
> Tear lettuce into pieces. Dice bacon, cook until crisp, remove from
> fat and cook onion in fat until tender. Add vinegar and sugar, when
> hot pour over lettuce, toss and sprinkle with bacon. Serve
> immediately

All that sounds really good!!! All saved and I will try it next week)

Thanks very much!

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"l not -l" > wrote in message
...
>
> On 12-May-2013, "Ophelia" > wrote:
>
>> >>Jowl bacon? Shelia??????????
>> >>
>> >>The recipe sounds good though and I will certainly try it) Thank
>> >>you
>> >>I
>> >>like the addition of the new potatoes etc. Was the bacon on top,
>> >>raw?
>> >>--
>> > probably from cheeks
>>
>> Yes I suppose it must be. Any idea how it differs from regular bacon?
>>
>> --
> $2-3 per pound, narrower slices and, I think. it fries-up a bit crisper.
> Then again, crisper could be because I have only ever seen/bought it as
> a slab and slice it to my preferred thickness, not some generic
> "thick-sliced" ideal.

Sounds a much better deal. Something I need to look out for here.

> Also, I have only seen hickory smoked; no maple, pepper-encrusted or
> whatever other flavorings folks like done to pork belly.

I suspect we can get specialist smoked meats, but the only ones I typically
see are labelled just 'smoked' I don't like smoked food so don't buy it
often.
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On May 12, 9:42*am, "Ophelia" > wrote:
> "sf" > wrote in message
>
> ...
>
>
>
>
>
>
>
>
>
> > On Sun, 12 May 2013 12:20:29 -0400, S Viemeister
> > > wrote:
>
> >> On 5/12/2013 11:20 AM, Ophelia wrote:
> >> > "sf" > wrote
> >> >>> That is how I always cook ours, but I am interested in the other ways
> >> >>> described by posters here, especially cooked with bacon.
>
> >> >> First, you need American style bacon....
>
> >> > Ok, you have me intrigued ...!
>
> >> Streaky bacon.
>
> > With some flavor: hickory smoke... maple - it's more than just plain
> > raw meat.
>
> Well bacon is not just raw meat, it is cured:
>
> http://en.wikipedia.org/wiki/Bacon
>
> Sheila, the flavour sf refers to, could it be added during cooking?
>
> --
> --http://www.helpforheroes.org.uk/shop/

sf mentioned maple flavored- don't use that nasty stuff for beans.
Just smoked is what you would for this...

On May 12, 11:04*am, Janet Bostwick > wrote:
> On Sun, 12 May 2013 12:45:17 -0400, S Viemeister
>
>
>
>
>
>
>
>
>
> > wrote:
> >On 5/12/2013 12:42 PM, Ophelia wrote:
> >> "sf" > wrote
> >>> > wrote:
> >>>> Streaky bacon.
>
> >>> With some flavor: hickory smoke... maple - it's more than just plain
> >>> raw meat.
>
> >> Well bacon is not just raw meat, it is cured:
>
> >>http://en.wikipedia.org/wiki/Bacon
>
> >> Sheila, the flavour sf refers to, could it be added during cooking?
>
> >Smoked streaky bacon will do just fine - I suppose you could add a touch
> >of maple syrup.
>
> Why?
> Maple sweet isn't part of bacon flavor, that's new trendy stuff. *Just
> wood smoke is all that is needed

+1- that maple flavored stuff is nasty!

"merryb" > wrote in message
...
> On May 12, 9:42 am, "Ophelia" > wrote:
>> "sf" > wrote in message
>>
>> ...
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> > On Sun, 12 May 2013 12:20:29 -0400, S Viemeister
>> > > wrote:
>>
>> >> On 5/12/2013 11:20 AM, Ophelia wrote:
>> >> > "sf" > wrote
>> >> >>> That is how I always cook ours, but I am interested in the other
>> >> >>> ways
>> >> >>> described by posters here, especially cooked with bacon.
>>
>> >> >> First, you need American style bacon....
>>
>> >> > Ok, you have me intrigued ...!
>>
>> >> Streaky bacon.
>>
>> > With some flavor: hickory smoke... maple - it's more than just plain
>> > raw meat.
>>
>> Well bacon is not just raw meat, it is cured:
>>
>> http://en.wikipedia.org/wiki/Bacon
>>
>> Sheila, the flavour sf refers to, could it be added during cooking?
>
> sf mentioned maple flavored- don't use that nasty stuff for beans.
> Just smoked is what you would for this...

Ok I've never really cooked beans. Would you have a nice recipe to
share?
I can remember years ago trying dried beans, but never did very well with
them.
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"Ophelia" > wrote in message
...
>
>
> "notbob" > wrote in message
> ...
>> On 2013-05-12, Ophelia > wrote:
>>
>>> Thanks Describe 'American style Bacon' please?
>>
>> http://www.foodsubs.com/MeatcureBacon.html#bacon
>>
>> Usually, it's pretty fatty, most US bacon is cut very thin and
>> contans only about 30%-40% actual meat per strip. I've been buying
>> Wright's thick slice bacon. My last pkg had so much meat (70%-80%) I
>> couldn't get a decent amt of drippings. I hadda look fer a less meaty
>> pkg. A first in my life!!
>
> We have streaky bacon (looks like yours) and we have back bacon which is
> very lean.
>
> This is what ours looks like:
>
> http://www.clancysofchester.co.uk/bacon.html

Streaky is what ours is. I doubt that you would have Canadian bacon there
since they don't have it in Canada!

"Janet Bostwick" > wrote in message
...
> On Sun, 12 May 2013 08:59:29 -0700, sf > wrote:
>
>>On Sun, 12 May 2013 16:20:08 +0100, "Ophelia"
> wrote:
>>
>>>
>>>
>>> "sf" > wrote in message
>>> ...
>>>
>>> >> That is how I always cook ours, but I am interested in the other ways
>>> >> described by posters here, especially cooked with bacon.
>>> >>
>>> > First, you need American style bacon....
>>>
>>> Ok, you have me intrigued ...!
>>>
>>> --
>>Most of the time, it's just greasy beans... but this food blog makes
>>it sound nice plus the picture makes you want to reach in and grab it.
>><http://www.simplyrecipes.com/recipes/green_beans_with_bacon/>
>
> Whoa! there missy! Greasy? Not so. At least not with a good cook.
> My mom's way produces essentially the same as a vinaigrette. I don't
> think they are served greasy unless that is the way the cook likes
> them
> Janet US

Can be greasy. My attempts certainly were which is why I asked how to make
it. This was some time ago and maybe on the diabetes group and not here.
My grandma's were never greasy and mine were. Have gotten greasy at a
restaurant too.

"sf" > wrote in message
...
> On Sun, 12 May 2013 12:20:29 -0400, S Viemeister
> > wrote:
>
>> On 5/12/2013 11:20 AM, Ophelia wrote:
>> > "sf" > wrote
>> >>> That is how I always cook ours, but I am interested in the other ways
>> >>> described by posters here, especially cooked with bacon.
>> >>>
>> >> First, you need American style bacon....
>> >
>> > Ok, you have me intrigued ...!
>> >
>> Streaky bacon.
>
> With some flavor: hickory smoke... maple - it's more than just plain
> raw meat.

Doesn't always have that in it.

"sf" > wrote in message
...
> On Sun, 12 May 2013 17:56:26 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "S Viemeister" > wrote in message
>> ...
>> > On 5/12/2013 12:42 PM, Ophelia wrote:
>> >> "sf" > wrote
>> >>> > wrote:
>> >>>> Streaky bacon.
>> >>>
>> >>> With some flavor: hickory smoke... maple - it's more than just plain
>> >>> raw meat.
>> >>
>> >> Well bacon is not just raw meat, it is cured:
>> >>
>> >> http://en.wikipedia.org/wiki/Bacon
>> >>
>> >> Sheila, the flavour sf refers to, could it be added during cooking?
>> >>
>> > Smoked streaky bacon will do just fine - I suppose you could add a
>> > touch
>> > of maple syrup.
>>
>> Ok, thanks I am not fond of smoked bacon, but Himself likes it so I
>> keep
>> some in for him. Have you tried this bean and bacon dish?
>>
>
> It's one or the other, not together and the maple flavoring isn't very
> strong.

I have never had maple bacon. Have had it with a black pepper coating on
one end.

On 5/12/2013 1:19 PM, S Viemeister wrote:
> On 5/12/2013 12:57 PM, Ophelia wrote:
>> "l not -l" > wrote in message
>
>>> I've probably gotten some part of it wrong; but, that's the way I
>>> remember it. I also recall that often as not my grandmother used
>>> jowl-bacon instead of regular bacon; jowl-bacon was my grandfather's
>>> favorite.
>>
>> Jowl bacon? Shelia??????????
>>
> Never seen it. Sounds southern.
>
I had to look it up. Apparently it's cut from pig (facial) cheeks
rather than the belly of the hog like regular streaky bacon. I've never
seen it in stores but then again I don't go looking for "pork cheeks".

Seems to me I've heard of these being sold as some sort of expensive
delicacy in restaurants. Ditto "beef cheeks".

Jill

"sf" > wrote in message
...
> On Sun, 12 May 2013 12:04:15 -0600, Janet Bostwick
> > wrote:
>
>> On Sun, 12 May 2013 12:45:17 -0400, S Viemeister
>> > wrote:
>>
>> >>
>> >Smoked streaky bacon will do just fine - I suppose you could add a touch
>> >of maple syrup.
>> Why?
>> Maple sweet isn't part of bacon flavor, that's new trendy stuff.
>
> Trendy? It's been an option for a long time. It's fairly new in
> breakfast sausage, but the truth is... I like the maple flavored
> sausage.
>
What? I've seen maple flavored sausage since I was a kid! I don't think
that I have seen maple flavored bacon but I don't look at bacon much. I've
been buying the Kirkland/Hormel pre-cooked for many years. That's about all
I use unless I get a recipe that calls for something else.

>> Just wood smoke is all that is needed
>
> Yes.

Yes.

"Ophelia" > wrote in message
...
>
>
> "merryb" > wrote in message
> ...
>> On May 12, 9:42 am, "Ophelia" > wrote:
>>> "sf" > wrote in message
>>>
>>> ...
>>>
>>>
>>>
>>>
>>>
>>>
>>>
>>>
>>>
>>> > On Sun, 12 May 2013 12:20:29 -0400, S Viemeister
>>> > > wrote:
>>>
>>> >> On 5/12/2013 11:20 AM, Ophelia wrote:
>>> >> > "sf" > wrote
>>> >> >>> That is how I always cook ours, but I am interested in the other
>>> >> >>> ways
>>> >> >>> described by posters here, especially cooked with bacon.
>>>
>>> >> >> First, you need American style bacon....
>>>
>>> >> > Ok, you have me intrigued ...!
>>>
>>> >> Streaky bacon.
>>>
>>> > With some flavor: hickory smoke... maple - it's more than just plain
>>> > raw meat.
>>>
>>> Well bacon is not just raw meat, it is cured:
>>>
>>> http://en.wikipedia.org/wiki/Bacon
>>>
>>> Sheila, the flavour sf refers to, could it be added during cooking?
>>
>> sf mentioned maple flavored- don't use that nasty stuff for beans.
>> Just smoked is what you would for this...
>
> Ok I've never really cooked beans. Would you have a nice recipe to
> share?
> I can remember years ago trying dried beans, but never did very well with
> them.

The trick to dried beans is to soak them first. I use the quick soak. Run
water over them, sort through, pick out any rocks or debris and remove
anything that floats to the top. I rinse them a few times. Add about 2"
more water than there are beans. Bring to a boil. Boil for one minute. If
you are using black or kidney beans you want to boil them a little longer.
At least a few minutes. Turn off the heat and let them soak for an hour.
You can use the traditional soaking method but as Jacques Pepin said, if you
soak them for too long you risk them starting to ferment. Especially with
black ones. That is why I prefer the quick soak.

Drain off all the water and rinse until the water runs clear. Then add
fresh water, again about 2" more than the beans. You can add seasonings at
this point but no salt, tomato products or other acids. If your beans are
really fresh (which mine seem to be these days), they may need less than an
hour of cooking time. The pintos that I did last night said to cook for
approx. one hour but they were done at 45 minutes. The key to having beans
not fall apart is not overcooking. Test them sooner than you think they
will be done and then again at about 5-10 minute intervals if not done.
Then if you want to, drain off most to all of the liquid remaining and add
your salt. I just add it to taste but you'll probably need more than you
think. Then if you are using tomatoes, add them now and heat through. You
may want to cook for another couple of minutes on a low heat just to blend
flavors. If the flavors seem harsh, add a splash of lemon juice or vanilla.

Green beans are really easy to cook. Just wash, cut or snap off the ends
and put in a pan with a little water, salt and pepper. Bring to a boil, put
a lid on and cook. How long really depends on how you like them done. I
prefer them more crisp and that's about 5-7 minutes. You can add a splash
of lemon juice to the water to help preserve the green color and brighten
the taste. I sometimes add chopped onion or shallot.

As I said in another reply, I have had no luck yet in adding the bacon in.
My results were always greasy. I will try again when I get more bacon. I
think perhaps the key there is in cooking the bacon and draining it well
before adding.

"jmcquown" > wrote in message
...
> On 5/12/2013 12:27 PM, sf wrote:
>> On Sun, 12 May 2013 12:20:29 -0400, S Viemeister
>> > wrote:
>>
>>> On 5/12/2013 11:20 AM, Ophelia wrote:
>>>> "sf" > wrote
>>>>>> That is how I always cook ours, but I am interested in the other ways
>>>>>> described by posters here, especially cooked with bacon.
>>>>>>
>>>>> First, you need American style bacon....
>>>>
>>>> Ok, you have me intrigued ...!
>>>>
>>> Streaky bacon.
>>
>> With some flavor: hickory smoke... maple - it's more than just plain
>> raw meat.
>>
> Oh, I don't agree about maple. I can't stand what passes for maple
> "smoked" bacon. It tastes like someone drizzled syrup over it.

I have seen maple smoked. But I assumed that she meant maple flavored.

On Sun, 12 May 2013 16:42:30 -0700, "Julie Bove"
> wrote:

>
> "jmcquown" > wrote in message
> ...
> > On 5/12/2013 12:27 PM, sf wrote:
> >> On Sun, 12 May 2013 12:20:29 -0400, S Viemeister
> >> > wrote:
> >>
> >>> On 5/12/2013 11:20 AM, Ophelia wrote:
> >>>> "sf" > wrote
> >>>>>> That is how I always cook ours, but I am interested in the other ways
> >>>>>> described by posters here, especially cooked with bacon.
> >>>>>>
> >>>>> First, you need American style bacon....
> >>>>
> >>>> Ok, you have me intrigued ...!
> >>>>
> >>> Streaky bacon.
> >>
> >> With some flavor: hickory smoke... maple - it's more than just plain
> >> raw meat.
> >>
> > Oh, I don't agree about maple. I can't stand what passes for maple
> > "smoked" bacon. It tastes like someone drizzled syrup over it.
>
> I have seen maple smoked. But I assumed that she meant maple flavored.
>
I didn't say it was both.

--
Food is an important part of a balanced diet.

"Julie Bove" > wrote in message
...
The pintos that I did last night said to cook for
> approx. one hour but they were done at 45 minutes. The key to having
> beans not fall apart is not overcooking. Test them sooner than you think
> they will be done and then again at about 5-10 minute intervals if not
> done. Then if you want to, drain off most to all of the liquid remaining
> and add your salt. I just add it to taste but you'll probably need more
> than you think. Then if you are using tomatoes, add them now and heat
> through. You may want to cook for another couple of minutes on a low heat
> just to blend flavors. If the flavors seem harsh, add a splash of lemon
> juice or vanilla.

Ok thanks. I haven't really had a problem (if I remember it right) with
them being tough. It was more the overall dish I think. Perhaps I don't
have a good recipe

> Green beans are really easy to cook. Just wash, cut or snap off the ends
> and put in a pan with a little water, salt and pepper. Bring to a boil,
> put a lid on and cook. How long really depends on how you like them done.
> I prefer them more crisp and that's about 5-7 minutes. You can add a
> splash of lemon juice to the water to help preserve the green color and
> brighten the taste. I sometimes add chopped onion or shallot.

Thanks I don't have any problem with green beans. I usually steam them
and serve with butter but I am interested in the recipes with bacon posted
here.

> As I said in another reply, I have had no luck yet in adding the bacon in.
> My results were always greasy. I will try again when I get more bacon. I
> think perhaps the key there is in cooking the bacon and draining it well
> before adding.

Perhaps. I guess I am about to find out

Thanks for all your help. Much appreciated
--
--
http://www.helpforheroes.org.uk/shop/

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "notbob" > wrote in message
>> ...
>>> On 2013-05-12, Ophelia > wrote:
>>>
>>>> Thanks Describe 'American style Bacon' please?
>>>
>>> http://www.foodsubs.com/MeatcureBacon.html#bacon
>>>
>>> Usually, it's pretty fatty, most US bacon is cut very thin and
>>> contans only about 30%-40% actual meat per strip. I've been buying
>>> Wright's thick slice bacon. My last pkg had so much meat (70%-80%) I
>>> couldn't get a decent amt of drippings. I hadda look fer a less meaty
>>> pkg. A first in my life!!
>>
>> We have streaky bacon (looks like yours) and we have back bacon which is
>> very lean.
>>
>> This is what ours looks like:
>>
>> http://www.clancysofchester.co.uk/bacon.html
>
> Streaky is what ours is. I doubt that you would have Canadian bacon there
> since they don't have it in Canada!

Well we have what is described as Canadian bacon in the picture, but who
knows. AH Yes... Sheila! My UK/USA guru)

--
--
http://www.helpforheroes.org.uk/shop/

On 5/12/2013 1:20 PM, Ophelia wrote:
>
>
> "notbob" > wrote in message
> ...
>> On 2013-05-12, Ophelia > wrote:
>>
>>> Thanks Describe 'American style Bacon' please?
>>
>> http://www.foodsubs.com/MeatcureBacon.html#bacon
>>
>> Usually, it's pretty fatty, most US bacon is cut very thin and
>> contans only about 30%-40% actual meat per strip. I've been buying
>> Wright's thick slice bacon. My last pkg had so much meat (70%-80%) I
>> couldn't get a decent amt of drippings. I hadda look fer a less meaty
>> pkg. A first in my life!!
>
> We have streaky bacon (looks like yours) and we have back bacon which is
> very lean.
>
> This is what ours looks like:
>
> http://www.clancysofchester.co.uk/bacon.html
>
>
I must say, the back bacon looks a lot like sliced cured "ham steaks" I
can find here in the Southern US. "Bacon chops" look very interesting!
Are they also cured?

Our streaky bacon (you can buy it cut thick or thin) is rather salty
from the cure.

Jill

merryb > wrote:

-snip-
>
>sf mentioned maple flavored- don't use that nasty stuff for beans.
>Just smoked is what you would for this...


I agree that I wouldn't use 'maple *flavored*' --- But if you see some
'Maple smoked'- [or 'hickory smoked'] - that would be worth the extra
cost.

Both are *old*, not new, 'flavors'.

When I did my own it was a cure with salt, sugar and saltpeter. The
smoke was usually maple- but sometimes hickory. It tasted nothing
like the maple syrup injected stuff that is available in most
groceries.

Jim

On Mon, 13 May 2013 07:19:20 -0400, Jim Elbrecht >
wrote:

>merryb > wrote:
>
>-snip-
>>
>>sf mentioned maple flavored- don't use that nasty stuff for beans.
>>Just smoked is what you would for this...
>
>
>I agree that I wouldn't use 'maple *flavored*' --- But if you see some
>'Maple smoked'- [or 'hickory smoked'] - that would be worth the extra
>cost.
>
>Both are *old*, not new, 'flavors'.
>
>When I did my own it was a cure with salt, sugar and saltpeter. The
>smoke was usually maple- but sometimes hickory. It tasted nothing
>like the maple syrup injected stuff that is available in most
>groceries.
>
>Jim

I was thinking of the bacon that is painted with maple syrup - that
would not be the thing for green beans. Bacon smoked with maple wood
is good.
Janet US

On 5/12/2013 2:04 PM, Janet Bostwick wrote:
> On Sun, 12 May 2013 12:45:17 -0400, S Viemeister
> > wrote:
>
>> On 5/12/2013 12:42 PM, Ophelia wrote:
>>> "sf" > wrote
>>>> > wrote:
>>>>> Streaky bacon.
>>>>
>>>> With some flavor: hickory smoke... maple - it's more than just plain
>>>> raw meat.
>>>
>>> Well bacon is not just raw meat, it is cured:
>>>
>>> http://en.wikipedia.org/wiki/Bacon
>>>
>>> Sheila, the flavour sf refers to, could it be added during cooking?
>>>
>> Smoked streaky bacon will do just fine - I suppose you could add a touch
>> of maple syrup.
> Why?
> Maple sweet isn't part of bacon flavor, that's new trendy stuff. Just
> wood smoke is all that is needed
>
Agreed. I can't stand sweet tasting "maple bacon". Or maple breakfast
sausages.

Jill

On 5/13/2013 7:19 AM, Jim Elbrecht wrote:
> merryb > wrote:
>
> -snip-
>>
>> sf mentioned maple flavored- don't use that nasty stuff for beans.
>> Just smoked is what you would for this...
>
>
> I agree that I wouldn't use 'maple *flavored*' --- But if you see some
> 'Maple smoked'- [or 'hickory smoked'] - that would be worth the extra
> cost.
>
> Both are *old*, not new, 'flavors'.
>
> When I did my own it was a cure with salt, sugar and saltpeter. The
> smoke was usually maple- but sometimes hickory. It tasted nothing
> like the maple syrup injected stuff that is available in most
> groceries.
>
> Jim
>
I agree, Jim. I made the mistake of buying maple bacon once and it
wasn't "maple smoked". It tasted like syrup. No thanks to that!

Jill

On May 13, 4:19*am, Jim Elbrecht > wrote:
> merryb > wrote:
>
> -snip-
>
>
>
> >sf mentioned maple flavored- don't use that nasty stuff for beans.
> >Just smoked is what you would for this...
>
> I agree that I wouldn't use 'maple *flavored*' --- But if you see some
> 'Maple smoked'- [or 'hickory smoked'] - that would be worth the extra
> cost.
>
> Both are *old*, not new, 'flavors'.
>
> When I did my own it was a cure with salt, sugar and saltpeter. * The
> smoke was usually maple- but sometimes hickory. * * It tasted nothing
> like the maple syrup injected stuff that is available in most
> groceries.
>
> Jim

I can't say I have ever seen maple smoked, but I'm on the west coast.
It would likely be alder smoked around here! I'm sure anything would
be better than that unnatural maple flavoring- yuk!

On May 13, 7:09*am, jmcquown > wrote:
> On 5/13/2013 7:19 AM, Jim Elbrecht wrote:
>
>
>
>
>
>
>
> > merryb > wrote:
>
> > -snip-
>
> >> sf mentioned maple flavored- don't use that nasty stuff for beans.
> >> Just smoked is what you would for this...
>
> > I agree that I wouldn't use 'maple *flavored*' --- But if you see some
> > 'Maple smoked'- [or 'hickory smoked'] - that would be worth the extra
> > cost.
>
> > Both are *old*, not new, 'flavors'.
>
> > When I did my own it was a cure with salt, sugar and saltpeter. * The
> > smoke was usually maple- but sometimes hickory. * * It tasted nothing
> > like the maple syrup injected stuff that is available in most
> > groceries.
>
> > Jim
>
> I agree, Jim. *I made the mistake of buying maple bacon once and it
> wasn't "maple smoked". *It tasted like syrup. *No thanks to that!
>
> Jill

And not good syrup either! I did the exact same thing as you, and was
not happy when I realized what I had bought.