I finally got around to making this soup:

http://www.foodlushblog.com/2011/03/...acon-soup.html

The amount of beans may have been slightly off as I used dried instead of
canned and I accidentally dropped a few down the sink as I was draining the
water off. I can't have carrots so omitted those. I also only had celery
hearts so used a little more of those and added some dried celery leaves and
parsley. I also only used a potato masher in the soup. I tend to use that
for beans. No sense in having to hunt down and plug in the immersion
blender when the old fashioned way does just fine.

I actually like this better than Campbell's. Winner! And it makes a
reasonable amount unlike some bean soup recipes that make a ton.

"Sqwertz" > wrote in message
...
> On Thu, 17 Mar 2016 21:41:12 -0700, Julie Bove wrote:
>
>> I finally got around to making this soup:
>>
>> http://www.foodlushblog.com/...
>
> Irony: Julie reading a blog entitled "Food Lush".

I don't read the blog. I just got the recipe there. I don't usually read
blogs.

On 3/17/2016 10:51 PM, Sqwertz wrote:
> Irony: Julie reading a blog entitled "Food Lush".
>
> -sw
Your woman abuse is as grotesque, unprovoked, and ugly as anything
anyone in this medium has ever done.

You are a pathological woman-hater and a deeply disturbed and wounded
little man:

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw


"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw


"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw

I didn't think Julie was even capable of using the phone.

-sw

You seem to have a problem remembering things. Maybe you should have
written down the once you realized you liked it.

-sw

Wow. She catches on quick when her mind isn't clouded by irrational
spite.

-sw

Congratulations! Your post has been approved by Julie.

[High Five]

-sw

Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove.

-sw

You can't rent this stuff at Red Box.

-sw

You tell him Julie!

<snort>

-sw

That wasn't your original argument. Your argument was that you
couldn't remember where you got them. Then when somebody tells you
how to solve that problem, you come up with a different argument to
explain why the proposed solution won't work.

Same 'ol song and dance.

-sw

<snip rest unread>

-sw

So WTF are you basing your unfounded theories on? Angela was about 3
years old and you had left grade school decades earlier. What would
have been your direct experience with the New York public school
system in the early 2000's?

-sw

What I'm trying to say is that Julie is full of shit again. It's
amazing how much time Julie spends describing her miserable fantasy
world.

-sw


Again, only in YOUR house.

-sw

++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++

On 3/17/2016 10:51 PM, Sqwertz wrote:
> Irony: Julie reading a blog entitled "Food Lush".
>
> -sw

You criminally STALK and ABUSE women, you sick little dwarfy man!

Here's what you did when you went all over the Usenet impersonating the
well-liked regular named "sf" and posting all her personal data on the
net against her will, including her:

* home address
* age
* cell phone number
* husband's name

etc.

YOU did that, you evil *******!

And then you had the hubris to actually GLOAT about in public saying:

----------------------------------------------------------------------------------
ost
>
Wed, 25 Nov 2015 21:18:00 -0600
MicroPlanet-Gravity/3.0.4



She should call the cops. I've already publicly admitted it is me so
a conviction should be a piece of cake and then forging would stop.
So what's stopping her? I think she suffers from Bovism - she just
loves the attention and drama and screw the rest of the group.

-sw

-----------------------------------------------------------------------------------


And before that you literally stalked poor Omelet, a local Auustin
favorite, right off the Usenet!

In your worst moment ever you actually begged her to KILL you:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

Then after having your nose rubbed in your filthy criminal stalking you
came back with, not an apology, nor the slightest remorse, just this:


"The facebook group is much more pleasant."


But we all know that's only because you cower over there in mortal fear
of being booted by the FB admins.

You're _so done_ here virus, I mean really ****ing done.

I'm making you a project like no other, expect a lot more of your evil
abuse and hatred to be aired for all to see here.

And we both know there's a google archive full of your hatred of women
just waiting to be hung out on the virtual clothesline to dry.

Enjoy then, you rotten, worthless misogynistic *******!

On Thursday, March 17, 2016 at 10:41:25 PM UTC-6, Julie Bove wrote:
> I finally got around to making this soup:
>
> http://www.foodlushblog.com/2011/03/...acon-soup.html
>
> The amount of beans may have been slightly off as I used dried instead of
> canned and I accidentally dropped a few down the sink as I was draining the
> water off. I can't have carrots so omitted those. I also only had celery
> hearts so used a little more of those and added some dried celery leaves and
> parsley. I also only used a potato masher in the soup. I tend to use that
> for beans. No sense in having to hunt down and plug in the immersion
> blender when the old fashioned way does just fine.
>
> I actually like this better than Campbell's. Winner! And it makes a
> reasonable amount unlike some bean soup recipes that make a ton.

Yep! Home made beats processed food crap every time, almost! I feel the same way about my home made "baked beans", much better than that canned crap!

Cooking is COOL! :-)

John Kuthe...

"John Kuthe" > wrote in message
...
> On Thursday, March 17, 2016 at 10:41:25 PM UTC-6, Julie Bove wrote:
>> I finally got around to making this soup:
>>
>> http://www.foodlushblog.com/2011/03/...acon-soup.html
>>
>> The amount of beans may have been slightly off as I used dried instead of
>> canned and I accidentally dropped a few down the sink as I was draining
>> the
>> water off. I can't have carrots so omitted those. I also only had
>> celery
>> hearts so used a little more of those and added some dried celery leaves
>> and
>> parsley. I also only used a potato masher in the soup. I tend to use
>> that
>> for beans. No sense in having to hunt down and plug in the immersion
>> blender when the old fashioned way does just fine.
>>
>> I actually like this better than Campbell's. Winner! And it makes a
>> reasonable amount unlike some bean soup recipes that make a ton.
>
> Yep! Home made beats processed food crap every time, almost! I feel the
> same way about my home made "baked beans", much better than that canned
> crap!
>
> Cooking is COOL! :-)
>
> John Kuthe...

I prefer my own baked beans too. Alas, the only other person I know who
likes them is my nephew. The others prefer canned.

On Friday, March 18, 2016 at 12:08:19 PM UTC-6, Julie Bove wrote:
> "John Kuthe" > wrote in message
> ...
> > On Thursday, March 17, 2016 at 10:41:25 PM UTC-6, Julie Bove wrote:
> >> I finally got around to making this soup:
> >>
> >> http://www.foodlushblog.com/2011/03/...acon-soup.html
> >>
> >> The amount of beans may have been slightly off as I used dried instead of
> >> canned and I accidentally dropped a few down the sink as I was draining
> >> the
> >> water off. I can't have carrots so omitted those. I also only had
> >> celery
> >> hearts so used a little more of those and added some dried celery leaves
> >> and
> >> parsley. I also only used a potato masher in the soup. I tend to use
> >> that
> >> for beans. No sense in having to hunt down and plug in the immersion
> >> blender when the old fashioned way does just fine.
> >>
> >> I actually like this better than Campbell's. Winner! And it makes a
> >> reasonable amount unlike some bean soup recipes that make a ton.
> >
> > Yep! Home made beats processed food crap every time, almost! I feel the
> > same way about my home made "baked beans", much better than that canned
> > crap!
> >
> > Cooking is COOL! :-)
> >
> > John Kuthe...
>
> I prefer my own baked beans too. Alas, the only other person I know who
> likes them is my nephew. The others prefer canned.

The canned baked beans are overly sweet and mushy! I like my beans a little el dente.

John Kuthe...

Julie Bove wrote in rec.food.cooking:

> I finally got around to making this soup:
>
> http://www.foodlushblog.com/2011/03/...bells-bean-wit
> h-bacon-soup.html
>
> The amount of beans may have been slightly off as I used dried
> instead of canned and I accidentally dropped a few down the sink as I
> was draining the water off. I can't have carrots so omitted those.
> I also only had celery hearts so used a little more of those and
> added some dried celery leaves and parsley. I also only used a
> potato masher in the soup. I tend to use that for beans. No sense
> in having to hunt down and plug in the immersion blender when the old
> fashioned way does just fine.
>
> I actually like this better than Campbell's. Winner! And it makes a
> reasonable amount unlike some bean soup recipes that make a ton.

Actually, looks good! I got a chuckle though out of this part:

Just like Campbell's used to make, except not from a can.
•3 cans white beans, rinsed and drained (I used cannelini because it's
what I had on hand; navy beans would be even better)

Yes, looks like about 8 cups of soup there?

--

"John Kuthe" > wrote in message
...
> On Friday, March 18, 2016 at 12:08:19 PM UTC-6, Julie Bove wrote:
>> "John Kuthe" > wrote in message
>> ...
>> > On Thursday, March 17, 2016 at 10:41:25 PM UTC-6, Julie Bove wrote:
>> >> I finally got around to making this soup:
>> >>
>> >> http://www.foodlushblog.com/2011/03/...acon-soup.html
>> >>
>> >> The amount of beans may have been slightly off as I used dried instead
>> >> of
>> >> canned and I accidentally dropped a few down the sink as I was
>> >> draining
>> >> the
>> >> water off. I can't have carrots so omitted those. I also only had
>> >> celery
>> >> hearts so used a little more of those and added some dried celery
>> >> leaves
>> >> and
>> >> parsley. I also only used a potato masher in the soup. I tend to use
>> >> that
>> >> for beans. No sense in having to hunt down and plug in the immersion
>> >> blender when the old fashioned way does just fine.
>> >>
>> >> I actually like this better than Campbell's. Winner! And it makes a
>> >> reasonable amount unlike some bean soup recipes that make a ton.
>> >
>> > Yep! Home made beats processed food crap every time, almost! I feel the
>> > same way about my home made "baked beans", much better than that canned
>> > crap!
>> >
>> > Cooking is COOL! :-)
>> >
>> > John Kuthe...
>>
>> I prefer my own baked beans too. Alas, the only other person I know who
>> likes them is my nephew. The others prefer canned.
>
> The canned baked beans are overly sweet and mushy! I like my beans a
> little el dente.
>
> John Kuthe...

Mine are sweet but from caramelized onions, mainly. They are cooked to
death though so quite soft. But the sauce is very thick.

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>> I finally got around to making this soup:
>>
>> http://www.foodlushblog.com/2011/03/...bells-bean-wit
>> h-bacon-soup.html
>>
>> The amount of beans may have been slightly off as I used dried
>> instead of canned and I accidentally dropped a few down the sink as I
>> was draining the water off. I can't have carrots so omitted those.
>> I also only had celery hearts so used a little more of those and
>> added some dried celery leaves and parsley. I also only used a
>> potato masher in the soup. I tend to use that for beans. No sense
>> in having to hunt down and plug in the immersion blender when the old
>> fashioned way does just fine.
>>
>> I actually like this better than Campbell's. Winner! And it makes a
>> reasonable amount unlike some bean soup recipes that make a ton.
>
> Actually, looks good! I got a chuckle though out of this part:
>
> Just like Campbell's used to make, except not from a can.
> .3 cans white beans, rinsed and drained (I used cannelini because it's
> what I had on hand; navy beans would be even better)
>
> Yes, looks like about 8 cups of soup there?

About that.

On Friday, March 18, 2016 at 4:21:36 PM UTC-6, Julie Bove wrote:
> "John Kuthe" > wrote in message
> ...
> > On Friday, March 18, 2016 at 12:08:19 PM UTC-6, Julie Bove wrote:
> >> "John Kuthe" > wrote in message
> >> ...
> >> > On Thursday, March 17, 2016 at 10:41:25 PM UTC-6, Julie Bove wrote:
> >> >> I finally got around to making this soup:
> >> >>
> >> >> http://www.foodlushblog.com/2011/03/...acon-soup.html
> >> >>
> >> >> The amount of beans may have been slightly off as I used dried instead
> >> >> of
> >> >> canned and I accidentally dropped a few down the sink as I was
> >> >> draining
> >> >> the
> >> >> water off. I can't have carrots so omitted those. I also only had
> >> >> celery
> >> >> hearts so used a little more of those and added some dried celery
> >> >> leaves
> >> >> and
> >> >> parsley. I also only used a potato masher in the soup. I tend to use
> >> >> that
> >> >> for beans. No sense in having to hunt down and plug in the immersion
> >> >> blender when the old fashioned way does just fine.
> >> >>
> >> >> I actually like this better than Campbell's. Winner! And it makes a
> >> >> reasonable amount unlike some bean soup recipes that make a ton.
> >> >
> >> > Yep! Home made beats processed food crap every time, almost! I feel the
> >> > same way about my home made "baked beans", much better than that canned
> >> > crap!
> >> >
> >> > Cooking is COOL! :-)
> >> >
> >> > John Kuthe...
> >>
> >> I prefer my own baked beans too. Alas, the only other person I know who
> >> likes them is my nephew. The others prefer canned.
> >
> > The canned baked beans are overly sweet and mushy! I like my beans a
> > little el dente.
> >
> > John Kuthe...
>
> Mine are sweet but from caramelized onions, mainly. They are cooked to
> death though so quite soft. But the sauce is very thick.

I sweeten mine with a little brown sugar and some molasses. I sweat 3 large chopped red onions in bacon fat too and put this in towards the end of the mix for the final cook, plus crumbled up bacon from the rendering of the bacon grease. YUM!

John Kuthe...

"John Kuthe" > wrote in message
...
> On Friday, March 18, 2016 at 4:21:36 PM UTC-6, Julie Bove wrote:
>> "John Kuthe" > wrote in message
>> ...
>> > On Friday, March 18, 2016 at 12:08:19 PM UTC-6, Julie Bove wrote:
>> >> "John Kuthe" > wrote in message
>> >> ...
>> >> > On Thursday, March 17, 2016 at 10:41:25 PM UTC-6, Julie Bove wrote:
>> >> >> I finally got around to making this soup:
>> >> >>
>> >> >> http://www.foodlushblog.com/2011/03/...acon-soup.html
>> >> >>
>> >> >> The amount of beans may have been slightly off as I used dried
>> >> >> instead
>> >> >> of
>> >> >> canned and I accidentally dropped a few down the sink as I was
>> >> >> draining
>> >> >> the
>> >> >> water off. I can't have carrots so omitted those. I also only had
>> >> >> celery
>> >> >> hearts so used a little more of those and added some dried celery
>> >> >> leaves
>> >> >> and
>> >> >> parsley. I also only used a potato masher in the soup. I tend to
>> >> >> use
>> >> >> that
>> >> >> for beans. No sense in having to hunt down and plug in the
>> >> >> immersion
>> >> >> blender when the old fashioned way does just fine.
>> >> >>
>> >> >> I actually like this better than Campbell's. Winner! And it makes
>> >> >> a
>> >> >> reasonable amount unlike some bean soup recipes that make a ton.
>> >> >
>> >> > Yep! Home made beats processed food crap every time, almost! I feel
>> >> > the
>> >> > same way about my home made "baked beans", much better than that
>> >> > canned
>> >> > crap!
>> >> >
>> >> > Cooking is COOL! :-)
>> >> >
>> >> > John Kuthe...
>> >>
>> >> I prefer my own baked beans too. Alas, the only other person I know
>> >> who
>> >> likes them is my nephew. The others prefer canned.
>> >
>> > The canned baked beans are overly sweet and mushy! I like my beans a
>> > little el dente.
>> >
>> > John Kuthe...
>>
>> Mine are sweet but from caramelized onions, mainly. They are cooked to
>> death though so quite soft. But the sauce is very thick.
>
> I sweeten mine with a little brown sugar and some molasses. I sweat 3
> large chopped red onions in bacon fat too and put this in towards the end
> of the mix for the final cook, plus crumbled up bacon from the rendering
> of the bacon grease. YUM!
>
> John Kuthe...

Bacon in mine too. I use a mix of sweet and white onions. Mostly
caramelized and some raw. I like to eat them cold with more raw onion on
top.

On Thursday, March 17, 2016 at 6:41:25 PM UTC-10, Julie Bove wrote:
> I finally got around to making this soup:
>
> http://www.foodlushblog.com/2011/03/...acon-soup.html
>
> The amount of beans may have been slightly off as I used dried instead of
> canned and I accidentally dropped a few down the sink as I was draining the
> water off. I can't have carrots so omitted those. I also only had celery
> hearts so used a little more of those and added some dried celery leaves and
> parsley. I also only used a potato masher in the soup. I tend to use that
> for beans. No sense in having to hunt down and plug in the immersion
> blender when the old fashioned way does just fine.
>
> I actually like this better than Campbell's. Winner! And it makes a
> reasonable amount unlike some bean soup recipes that make a ton.

Only four pieces of bacon? I don't think so! That's crazy!

I stuck a chicken in the slow cooker and it's been going for 2 days. This morning I added some shitake mushrooms and some rice. I also added some sesame oil to the soup. The wife said it was crazy delicious and I'm inclined to agree.

"dsi1" > wrote in message
...
> On Thursday, March 17, 2016 at 6:41:25 PM UTC-10, Julie Bove wrote:
>> I finally got around to making this soup:
>>
>> http://www.foodlushblog.com/2011/03/...acon-soup.html
>>
>> The amount of beans may have been slightly off as I used dried instead of
>> canned and I accidentally dropped a few down the sink as I was draining
>> the
>> water off. I can't have carrots so omitted those. I also only had
>> celery
>> hearts so used a little more of those and added some dried celery leaves
>> and
>> parsley. I also only used a potato masher in the soup. I tend to use
>> that
>> for beans. No sense in having to hunt down and plug in the immersion
>> blender when the old fashioned way does just fine.
>>
>> I actually like this better than Campbell's. Winner! And it makes a
>> reasonable amount unlike some bean soup recipes that make a ton.
>
> Only four pieces of bacon? I don't think so! That's crazy!
>
> I stuck a chicken in the slow cooker and it's been going for 2 days. This
> morning I added some shitake mushrooms and some rice. I also added some
> sesame oil to the soup. The wife said it was crazy delicious and I'm
> inclined to agree.

I love bacon by itself but I find when it is in something, if there is too
much, it can be overwhelming and make the dish greasy. In fact, I trimmed
most of the fat off of what I used in the soup.

On Saturday, March 19, 2016 at 4:51:44 PM UTC-10, Julie Bove wrote:
> "dsi1" <dsi> wrote in message
> ...
> > On Thursday, March 17, 2016 at 6:41:25 PM UTC-10, Julie Bove wrote:
> >> I finally got around to making this soup:
> >>
> >> http://www.foodlushblog.com/2011/03/...acon-soup.html
> >>
> >> The amount of beans may have been slightly off as I used dried instead of
> >> canned and I accidentally dropped a few down the sink as I was draining
> >> the
> >> water off. I can't have carrots so omitted those. I also only had
> >> celery
> >> hearts so used a little more of those and added some dried celery leaves
> >> and
> >> parsley. I also only used a potato masher in the soup. I tend to use
> >> that
> >> for beans. No sense in having to hunt down and plug in the immersion
> >> blender when the old fashioned way does just fine.
> >>
> >> I actually like this better than Campbell's. Winner! And it makes a
> >> reasonable amount unlike some bean soup recipes that make a ton.
> >
> > Only four pieces of bacon? I don't think so! That's crazy!
> >
> > I stuck a chicken in the slow cooker and it's been going for 2 days. This
> > morning I added some shitake mushrooms and some rice. I also added some
> > sesame oil to the soup. The wife said it was crazy delicious and I'm
> > inclined to agree.
>
> I love bacon by itself but I find when it is in something, if there is too
> much, it can be overwhelming and make the dish greasy. In fact, I trimmed
> most of the fat off of what I used in the soup.

I don't have much problems with fat. I'll use about a pound of bacon ends for a batch of beans - I sorta have to because the bacon comes in 7 lb packages.

Julie Bove wrote:
>
> I love bacon by itself but I find when it is in something, if there is too
> much, it can be overwhelming and make the dish greasy. In fact, I trimmed
> most of the fat off of what I used in the soup.

That's a good point, Julie. I love bacon too but don't want much of
the grease. Whenever I fry eggs over easy, I'll use a TBS of butter
and maybe add only about 1/4 tsp to it just for a bit of the flavor.

On 3/20/2016 10:32 AM, Gary wrote:
> dsi1 wrote:
>>
>> I stuck a chicken in the slow cooker and it's been going for 2 days. This morning I added some shitake mushrooms...
>
> Whoa! You are my new superhero! :-D
>
It should be the title of a new book, "Two Days in a Slow Cooker!"

Jill

dsi1 wrote:
>
> I stuck a chicken in the slow cooker and it's been going for 2 days. This morning I added some shitake mushrooms...

Whoa! You are my new superhero! :-D

On Sunday, March 20, 2016 at 3:33:10 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > I stuck a chicken in the slow cooker and it's been going for 2 days. This morning I added some shitake mushrooms...
>
> Whoa! You are my new superhero! :-D

Better make that 3 days. I'm eating the soup now and it's damn tasty. I highly recommend not doing this because my guess is that you could be in for an unpleasant time or die a horrible death.

"jmcquown" > wrote in message
...
> On 3/20/2016 10:32 AM, Gary wrote:
>> dsi1 wrote:
>>>
>>> I stuck a chicken in the slow cooker and it's been going for 2 days.
>>> This morning I added some shitake mushrooms...
>>
>> Whoa! You are my new superhero! :-D
>>
> It should be the title of a new book, "Two Days in a Slow Cooker!"
>
> Jill

By Sqwertz, based on his own experience in it. Now, that would be great. LOL

Cheri

On Saturday, March 19, 2016 at 10:51:44 PM UTC-4, Julie Bove wrote:
> I love bacon by itself but I find when it is in something, if there is too
> much, it can be overwhelming and make the dish greasy. In fact, I trimmed
> most of the fat off of what I used in the soup.

Try dicing the bacon and frying it by itself until fully rendered. You can then remove the meat which has now lost nearly all of the fat and add it to the dish you are making. (You can save the fat and when enough is collected form it into a brick and put it outside for the woodpeckers.)

http://www.richardfisher.com

"Helpful person" > wrote in message
...
On Saturday, March 19, 2016 at 10:51:44 PM UTC-4, Julie Bove wrote:
> I love bacon by itself but I find when it is in something, if there is too
> much, it can be overwhelming and make the dish greasy. In fact, I trimmed
> most of the fat off of what I used in the soup.

Try dicing the bacon and frying it by itself until fully rendered. You can
then remove the meat which has now lost nearly all of the fat and add it to
the dish you are making. (You can save the fat and when enough is collected
form it into a brick and put it outside for the woodpeckers.)

http://www.richardfisher.com

---

What? How do you think I made it for the soup? That's exactly how. But
there were still fatty bits and I cut those off.

On Tuesday, March 22, 2016 at 4:26:29 PM UTC-4, Julie Bove wrote:
> "Helpful person" wrote in message
> ...
> On Saturday, March 19, 2016 at 10:51:44 PM UTC-4, Julie Bove wrote:
> > I love bacon by itself but I find when it is in something, if there is too
> > much, it can be overwhelming and make the dish greasy. In fact, I trimmed
> > most of the fat off of what I used in the soup.
>
> Try dicing the bacon and frying it by itself until fully rendered. You can
> then remove the meat which has now lost nearly all of the fat and add it to
> the dish you are making. (You can save the fat and when enough is collected
> form it into a brick and put it outside for the woodpeckers.)
>
> http://www.richardfisher.com
>
> ---
>
> What? How do you think I made it for the soup? That's exactly how. But
> there were still fatty bits and I cut those off.

Then you didn't do as I suggested because if properly diced and rendered there is no fat left.

http://www.richardfisher.com

On 3/23/2016 8:26 AM, Helpful person wrote:
> On Tuesday, March 22, 2016 at 4:26:29 PM UTC-4, Julie Bove wrote:
>> "Helpful person" wrote in message
>> ...
>> On Saturday, March 19, 2016 at 10:51:44 PM UTC-4, Julie Bove wrote:
>>> I love bacon by itself but I find when it is in something, if there is too
>>> much, it can be overwhelming and make the dish greasy. In fact, I trimmed
>>> most of the fat off of what I used in the soup.
>>
>> Try dicing the bacon and frying it by itself until fully rendered. You can
>> then remove the meat which has now lost nearly all of the fat and add it to
>> the dish you are making. (You can save the fat and when enough is collected
>> form it into a brick and put it outside for the woodpeckers.)
>>
>> http://www.richardfisher.com
>>
>> ---
>>
>> What? How do you think I made it for the soup? That's exactly how. But
>> there were still fatty bits and I cut those off.
>
> Then you didn't do as I suggested because if properly diced and rendered there is no fat left.
>
Agreed. It needs to be cooked crisp and the fat will be rendered out of
it. Sure, bacon will soften up a bit when added to soup but it won't be
"greasy".

Jill

On Thursday, March 24, 2016 at 10:08:36 AM UTC-4, Jill McQuown wrote:
> On 3/23/2016 8:26 AM, Helpful person wrote:
> > On Tuesday, March 22, 2016 at 4:26:29 PM UTC-4, Julie Bove wrote:
> >> "Helpful person" wrote in message
> >> ...
> >> On Saturday, March 19, 2016 at 10:51:44 PM UTC-4, Julie Bove wrote:
> >>> I love bacon by itself but I find when it is in something, if there is too
> >>> much, it can be overwhelming and make the dish greasy. In fact, I trimmed
> >>> most of the fat off of what I used in the soup.
> >>
> >> Try dicing the bacon and frying it by itself until fully rendered. You can
> >> then remove the meat which has now lost nearly all of the fat and add it to
> >> the dish you are making. (You can save the fat and when enough is collected
> >> form it into a brick and put it outside for the woodpeckers.)
> >>
> >> http://www.richardfisher.com
> >>
> >> ---
> >>
> >> What? How do you think I made it for the soup? That's exactly how. But
> >> there were still fatty bits and I cut those off.
> >
> > Then you didn't do as I suggested because if properly diced and rendered there is no fat left.
> >
> Agreed. It needs to be cooked crisp and the fat will be rendered out of
> it. Sure, bacon will soften up a bit when added to soup but it won't be
> "greasy".
>
> Jill

The you have that wonderful bacon fat left which can be used when roasting potatoes (that my wife won't let me use).

http://www.richardfisher.com

On Thu, 24 Mar 2016 10:08:28 -0400, jmcquown >
wrote:

>On 3/23/2016 8:26 AM, Helpful person wrote:
>> On Tuesday, March 22, 2016 at 4:26:29 PM UTC-4, Julie Bove wrote:
>>> "Helpful person" wrote in message
>>> ...
>>> On Saturday, March 19, 2016 at 10:51:44 PM UTC-4, Julie Bove wrote:
>>>> I love bacon by itself but I find when it is in something, if there is too
>>>> much, it can be overwhelming and make the dish greasy. In fact, I trimmed
>>>> most of the fat off of what I used in the soup.
>>>
>>> Try dicing the bacon and frying it by itself until fully rendered. You can
>>> then remove the meat which has now lost nearly all of the fat and add it to
>>> the dish you are making. (You can save the fat and when enough is collected
>>> form it into a brick and put it outside for the woodpeckers.)
>>>
>>> http://www.richardfisher.com
>>>
>>> ---
>>>
>>> What? How do you think I made it for the soup? That's exactly how. But
>>> there were still fatty bits and I cut those off.
>>
>> Then you didn't do as I suggested because if properly diced and rendered there is no fat left.
>>
>Agreed. It needs to be cooked crisp and the fat will be rendered out of
>it. Sure, bacon will soften up a bit when added to soup but it won't be
>"greasy".
>
>Jill
low and slow will render all the fat. It isn't a couple of minutes in
the pan.
Janet US

On Thu, 24 Mar 2016 09:28:20 -0600, Janet B >
wrote:

>On Thu, 24 Mar 2016 10:08:28 -0400, jmcquown >
>wrote:
>
>>On 3/23/2016 8:26 AM, Helpful person wrote:
>>> On Tuesday, March 22, 2016 at 4:26:29 PM UTC-4, Julie Bove wrote:
>>>> "Helpful person" wrote in message
>>>> ...
>>>> On Saturday, March 19, 2016 at 10:51:44 PM UTC-4, Julie Bove wrote:
>>>>> I love bacon by itself but I find when it is in something, if there is too
>>>>> much, it can be overwhelming and make the dish greasy. In fact, I trimmed
>>>>> most of the fat off of what I used in the soup.
>>>>
>>>> Try dicing the bacon and frying it by itself until fully rendered. You can
>>>> then remove the meat which has now lost nearly all of the fat and add it to
>>>> the dish you are making. (You can save the fat and when enough is collected
>>>> form it into a brick and put it outside for the woodpeckers.)
>>>>
>>>> http://www.richardfisher.com
>>>>
>>>> ---
>>>>
>>>> What? How do you think I made it for the soup? That's exactly how. But
>>>> there were still fatty bits and I cut those off.
>>>
>>> Then you didn't do as I suggested because if properly diced and rendered there is no fat left.
>>>
>>Agreed. It needs to be cooked crisp and the fat will be rendered out of
>>it. Sure, bacon will soften up a bit when added to soup but it won't be
>>"greasy".
>>
>>Jill
>low and slow will render all the fat. It isn't a couple of minutes in
>the pan.
>Janet US

It's a lot easier and produces a more flavorful soup when the diced
bacon is cooked in the pot to a normal doneness at the beginning and
at some point the fat is skimmed from the surface. Rendering the fat
from frying and then tossing the fat the smokey flavor gets tossed as
well... better to let the smokiness flavor the soup's liquid and then
skim the fat. It's not possible to render out all the fat from frying
anyway lest you burn the bacon, and you'd still need to blot those
bits with paper towels, then you may as well just use Bacon Bits...
more fat can be removed by simmering and skimming, the preparation is
a lot easier, there'll be a smokier flavor, and no burned bacon
flavor. Actually I never use bacon in soups, I can get a good smokey
flavor from smoked ham hocks and also adds gelatin, and I still skim
most of the fat. I think if you're going to use that fried bacon
procedure to acquire smoke flavored soup you'd do better simply adding
Bacon Bits, or better yet a few drops of artificial smoke.

On Thu, 24 Mar 2016 12:19:12 -0400, Brooklyn1
> wrote:

snip
I think if you're going to use that fried bacon
>procedure to acquire smoke flavored soup you'd do better simply adding
>Bacon Bits, or better yet a few drops of artificial smoke.

I agree.
Janet US

On Thursday, March 24, 2016 at 11:28:25 AM UTC-4, Janet B wrote:
> On Thu, 24 Mar 2016 10:08:28 -0400, jmcquown >
> wrote:
>
> >On 3/23/2016 8:26 AM, Helpful person wrote:
> >> On Tuesday, March 22, 2016 at 4:26:29 PM UTC-4, Julie Bove wrote:
> >>> "Helpful person" wrote in message
> >>> ...
> >>> On Saturday, March 19, 2016 at 10:51:44 PM UTC-4, Julie Bove wrote:
> >>>> I love bacon by itself but I find when it is in something, if there is too
> >>>> much, it can be overwhelming and make the dish greasy. In fact, I trimmed
> >>>> most of the fat off of what I used in the soup.
> >>>
> >>> Try dicing the bacon and frying it by itself until fully rendered. You can
> >>> then remove the meat which has now lost nearly all of the fat and add it to
> >>> the dish you are making. (You can save the fat and when enough is collected
> >>> form it into a brick and put it outside for the woodpeckers.)
> >>>
> >>> http://www.richardfisher.com
> >>>
> >>> ---
> >>>
> >>> What? How do you think I made it for the soup? That's exactly how. But
> >>> there were still fatty bits and I cut those off.
> >>
> >> Then you didn't do as I suggested because if properly diced and rendered there is no fat left.
> >>
> >Agreed. It needs to be cooked crisp and the fat will be rendered out of
> >it. Sure, bacon will soften up a bit when added to soup but it won't be
> >"greasy".
> >
> >Jill
> low and slow will render all the fat. It isn't a couple of minutes in
> the pan.
> Janet US

About 15 minutes does it.

http://www.richardfisher.com

On 3/24/2016 11:28 AM, Janet B wrote:
> On Thu, 24 Mar 2016 10:08:28 -0400, jmcquown >
> wrote:
>
>> On 3/23/2016 8:26 AM, Helpful person wrote:
>>> On Tuesday, March 22, 2016 at 4:26:29 PM UTC-4, Julie Bove wrote:
>>>> "Helpful person" wrote in message
>>>> ...
>>>> On Saturday, March 19, 2016 at 10:51:44 PM UTC-4, Julie Bove wrote:
>>>>> I love bacon by itself but I find when it is in something, if there is too
>>>>> much, it can be overwhelming and make the dish greasy. In fact, I trimmed
>>>>> most of the fat off of what I used in the soup.
>>>>
>>>> Try dicing the bacon and frying it by itself until fully rendered. You can
>>>> then remove the meat which has now lost nearly all of the fat and add it to
>>>> the dish you are making. (You can save the fat and when enough is collected
>>>> form it into a brick and put it outside for the woodpeckers.)
>>>>
>>>> http://www.richardfisher.com
>>>>
>>>> ---
>>>>
>>>> What? How do you think I made it for the soup? That's exactly how. But
>>>> there were still fatty bits and I cut those off.
>>>
>>> Then you didn't do as I suggested because if properly diced and rendered there is no fat left.
>>>
>> Agreed. It needs to be cooked crisp and the fat will be rendered out of
>> it. Sure, bacon will soften up a bit when added to soup but it won't be
>> "greasy".
>>
>> Jill
> low and slow will render all the fat. It isn't a couple of minutes in
> the pan.
> Janet US
>
I don't know what you mean by low & slow. I usually bake a pound of
bacon at a time on a slotted broiler pan until crisp. The fat drips
down to the pan below. Takes about 20-30 minutes, depending on your
oven, and I turn the bacon once or twice. That's sort of slow, I guess.
The bacon turns out as crisp as I want it to be.

If using it in soup, it crumbles easily. Point is, the soup does not
come out greasy because the fat has been rendered off the crisply cooked
bacon.

Jill

On Thursday, March 24, 2016 at 3:45:35 PM UTC-4, Jill McQuown wrote:
> On 3/24/2016 11:28 AM, Janet B wrote:

> > low and slow will render all the fat. It isn't a couple of minutes in
> > the pan.
> > Janet US
> >
> I don't know what you mean by low & slow. I usually bake a pound of
> bacon at a time on a slotted broiler pan until crisp. The fat drips
> down to the pan below. Takes about 20-30 minutes, depending on your
> oven, and I turn the bacon once or twice. That's sort of slow, I guess.
> The bacon turns out as crisp as I want it to be.

For those of us who cook bacon in a pan on the stovetop, there's a
great deal of difference between cooking it on "high" and on "low".
"High" almost always results in burned yet un-rendered bacon.


Cindy Hamilton

"jmcquown" > wrote in message
...
> On 3/23/2016 8:26 AM, Helpful person wrote:
>> On Tuesday, March 22, 2016 at 4:26:29 PM UTC-4, Julie Bove wrote:
>>> "Helpful person" wrote in message
>>> ...
>>> On Saturday, March 19, 2016 at 10:51:44 PM UTC-4, Julie Bove wrote:
>>>> I love bacon by itself but I find when it is in something, if there is
>>>> too
>>>> much, it can be overwhelming and make the dish greasy. In fact, I
>>>> trimmed
>>>> most of the fat off of what I used in the soup.
>>>
>>> Try dicing the bacon and frying it by itself until fully rendered. You
>>> can
>>> then remove the meat which has now lost nearly all of the fat and add it
>>> to
>>> the dish you are making. (You can save the fat and when enough is
>>> collected
>>> form it into a brick and put it outside for the woodpeckers.)
>>>
>>> http://www.richardfisher.com
>>>
>>> ---
>>>
>>> What? How do you think I made it for the soup? That's exactly how.
>>> But
>>> there were still fatty bits and I cut those off.
>>
>> Then you didn't do as I suggested because if properly diced and rendered
>> there is no fat left.
>>
> Agreed. It needs to be cooked crisp and the fat will be rendered out of
> it. Sure, bacon will soften up a bit when added to soup but it won't be
> "greasy".

Just as easy to cut the fat out. I don't need the grease for anything. And
I don't like bacon cooked until crisp in my soup.

"jmcquown" > wrote in message
...
> On 3/24/2016 11:28 AM, Janet B wrote:
>> On Thu, 24 Mar 2016 10:08:28 -0400, jmcquown >
>> wrote:
>>
>>> On 3/23/2016 8:26 AM, Helpful person wrote:
>>>> On Tuesday, March 22, 2016 at 4:26:29 PM UTC-4, Julie Bove wrote:
>>>>> "Helpful person" wrote in message
>>>>> ...
>>>>> On Saturday, March 19, 2016 at 10:51:44 PM UTC-4, Julie Bove wrote:
>>>>>> I love bacon by itself but I find when it is in something, if there
>>>>>> is too
>>>>>> much, it can be overwhelming and make the dish greasy. In fact, I
>>>>>> trimmed
>>>>>> most of the fat off of what I used in the soup.
>>>>>
>>>>> Try dicing the bacon and frying it by itself until fully rendered.
>>>>> You can
>>>>> then remove the meat which has now lost nearly all of the fat and add
>>>>> it to
>>>>> the dish you are making. (You can save the fat and when enough is
>>>>> collected
>>>>> form it into a brick and put it outside for the woodpeckers.)
>>>>>
>>>>> http://www.richardfisher.com
>>>>>
>>>>> ---
>>>>>
>>>>> What? How do you think I made it for the soup? That's exactly how.
>>>>> But
>>>>> there were still fatty bits and I cut those off.
>>>>
>>>> Then you didn't do as I suggested because if properly diced and
>>>> rendered there is no fat left.
>>>>
>>> Agreed. It needs to be cooked crisp and the fat will be rendered out of
>>> it. Sure, bacon will soften up a bit when added to soup but it won't be
>>> "greasy".
>>>
>>> Jill
>> low and slow will render all the fat. It isn't a couple of minutes in
>> the pan.
>> Janet US
>>
> I don't know what you mean by low & slow. I usually bake a pound of bacon
> at a time on a slotted broiler pan until crisp. The fat drips down to the
> pan below. Takes about 20-30 minutes, depending on your oven, and I turn
> the bacon once or twice. That's sort of slow, I guess. The bacon turns
> out as crisp as I want it to be.
>
> If using it in soup, it crumbles easily. Point is, the soup does not come
> out greasy because the fat has been rendered off the crisply cooked bacon.

I only needed 6 slices for this recipe. The rest of the fat was used to
cook the other vegetables. But I did not use all of the fat. Soup was
fine. And I didn't want a smoke flavor. I hate that.

On Thursday, March 24, 2016 at 4:34:44 PM UTC-6, Julie Bove wrote:
> "jmcquown" > wrote in message
> ...
> > On 3/24/2016 11:28 AM, Janet B wrote:
> >> On Thu, 24 Mar 2016 10:08:28 -0400, jmcquown >
> >> wrote:
> >>
> >>> On 3/23/2016 8:26 AM, Helpful person wrote:
> >>>> On Tuesday, March 22, 2016 at 4:26:29 PM UTC-4, Julie Bove wrote:
> >>>>> "Helpful person" wrote in message
> >>>>> ...
> >>>>> On Saturday, March 19, 2016 at 10:51:44 PM UTC-4, Julie Bove wrote:
> >>>>>> I love bacon by itself but I find when it is in something, if there
> >>>>>> is too
> >>>>>> much, it can be overwhelming and make the dish greasy. In fact, I
> >>>>>> trimmed
> >>>>>> most of the fat off of what I used in the soup.
> >>>>>
> >>>>> Try dicing the bacon and frying it by itself until fully rendered.
> >>>>> You can
> >>>>> then remove the meat which has now lost nearly all of the fat and add
> >>>>> it to
> >>>>> the dish you are making. (You can save the fat and when enough is
> >>>>> collected
> >>>>> form it into a brick and put it outside for the woodpeckers.)
> >>>>>
> >>>>> http://www.richardfisher.com
> >>>>>
> >>>>> ---
> >>>>>
> >>>>> What? How do you think I made it for the soup? That's exactly how.
> >>>>> But
> >>>>> there were still fatty bits and I cut those off.
> >>>>
> >>>> Then you didn't do as I suggested because if properly diced and
> >>>> rendered there is no fat left.
> >>>>
> >>> Agreed. It needs to be cooked crisp and the fat will be rendered out of
> >>> it. Sure, bacon will soften up a bit when added to soup but it won't be
> >>> "greasy".
> >>>
> >>> Jill
> >> low and slow will render all the fat. It isn't a couple of minutes in
> >> the pan.
> >> Janet US
> >>
> > I don't know what you mean by low & slow. I usually bake a pound of bacon
> > at a time on a slotted broiler pan until crisp. The fat drips down to the
> > pan below. Takes about 20-30 minutes, depending on your oven, and I turn
> > the bacon once or twice. That's sort of slow, I guess. The bacon turns
> > out as crisp as I want it to be.
> >
> > If using it in soup, it crumbles easily. Point is, the soup does not come
> > out greasy because the fat has been rendered off the crisply cooked bacon.
>
> I only needed 6 slices for this recipe. The rest of the fat was used to
> cook the other vegetables. But I did not use all of the fat. Soup was
> fine. And I didn't want a smoke flavor. I hate that.

I agree with you 100% on smoke flavor, but a really well wood smoked meat is heaven!

John Kuthe...

On 3/24/2016 6:34 PM, Julie Bove wrote:
> I only needed 6 slices for this recipe. The rest of the fat was used to
> cook the other vegetables. But I did not use all of the fat. Soup was
> fine. And I didn't want a smoke flavor. I hate that.

You said you used four slices of bacon and trimmed it of fat.

Never mind. No one told you to smoke the bacon or to buy smoked bacon.
Where did that come from?

We were talking about your REALLY GOOD SOUP! which you obviously still
had some problem with. Sheesh.

Jill

On Thu, 24 Mar 2016 21:04:54 -0400, jmcquown >
wrote:

> On 3/24/2016 6:34 PM, Julie Bove wrote:
> > I only needed 6 slices for this recipe. The rest of the fat was used to
> > cook the other vegetables. But I did not use all of the fat. Soup was
> > fine. And I didn't want a smoke flavor. I hate that.
>
> You said you used four slices of bacon and trimmed it of fat.
>
> Never mind. No one told you to smoke the bacon or to buy smoked bacon.
> Where did that come from?
>
> We were talking about your REALLY GOOD SOUP! which you obviously still
> had some problem with. Sheesh.
>
If someone doesn't want to use bacon, a smoked pork chop works. They
usually come in packages of two. Use one and freeze the other.

--

sf

On 3/25/2016 12:17 AM, sf wrote:
> On Thu, 24 Mar 2016 21:04:54 -0400, jmcquown >
> wrote:
>
>> On 3/24/2016 6:34 PM, Julie Bove wrote:
>>> I only needed 6 slices for this recipe. The rest of the fat was used to
>>> cook the other vegetables. But I did not use all of the fat. Soup was
>>> fine. And I didn't want a smoke flavor. I hate that.
>>
>> You said you used four slices of bacon and trimmed it of fat.
>>
>> Never mind. No one told you to smoke the bacon or to buy smoked bacon.
>> Where did that come from?
>>
>> We were talking about your REALLY GOOD SOUP! which you obviously still
>> had some problem with. Sheesh.
>>
> If someone doesn't want to use bacon, a smoked pork chop works. They
> usually come in packages of two. Use one and freeze the other.
>
Yabbut... she wouldn't like smoked pork chops.

Jill

On Fri, 25 Mar 2016 08:17:22 -0400, jmcquown >
wrote:

> On 3/25/2016 12:17 AM, sf wrote:
> > On Thu, 24 Mar 2016 21:04:54 -0400, jmcquown >
> > wrote:
> >
> >> On 3/24/2016 6:34 PM, Julie Bove wrote:
> >>> I only needed 6 slices for this recipe. The rest of the fat was used to
> >>> cook the other vegetables. But I did not use all of the fat. Soup was
> >>> fine. And I didn't want a smoke flavor. I hate that.
> >>
> >> You said you used four slices of bacon and trimmed it of fat.
> >>
> >> Never mind. No one told you to smoke the bacon or to buy smoked bacon.
> >> Where did that come from?
> >>
> >> We were talking about your REALLY GOOD SOUP! which you obviously still
> >> had some problem with. Sheesh.
> >>
> > If someone doesn't want to use bacon, a smoked pork chop works. They
> > usually come in packages of two. Use one and freeze the other.
> >
> Yabbut... she wouldn't like smoked pork chops.
>

Which is exactly why I've bowed out of participating in the "free
association" (Freud) sessions she conducts here. Heaven forbid she
should be interrupted with viable alternatives to her various
dilemmas, real or imagined.


--

sf

"jmcquown" > wrote in message
...
> On 3/25/2016 12:17 AM, sf wrote:
>> On Thu, 24 Mar 2016 21:04:54 -0400, jmcquown >
>> wrote:
>>
>>> On 3/24/2016 6:34 PM, Julie Bove wrote:
>>>> I only needed 6 slices for this recipe. The rest of the fat was used
>>>> to
>>>> cook the other vegetables. But I did not use all of the fat. Soup was
>>>> fine. And I didn't want a smoke flavor. I hate that.
>>>
>>> You said you used four slices of bacon and trimmed it of fat.
>>>
>>> Never mind. No one told you to smoke the bacon or to buy smoked bacon.
>>> Where did that come from?
>>>
>>> We were talking about your REALLY GOOD SOUP! which you obviously still
>>> had some problem with. Sheesh.
>>>
>> If someone doesn't want to use bacon, a smoked pork chop works. They
>> usually come in packages of two. Use one and freeze the other.
>>
> Yabbut... she wouldn't like smoked pork chops.

I don't like any smoked foods or any pork chops.

On 25/03/2016 3:18 PM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 3/25/2016 12:17 AM, sf wrote:
>>> On Thu, 24 Mar 2016 21:04:54 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 3/24/2016 6:34 PM, Julie Bove wrote:
>>>>> I only needed 6 slices for this recipe. The rest of the fat was
>>>>> used to
>>>>> cook the other vegetables. But I did not use all of the fat. Soup
>>>>> was
>>>>> fine. And I didn't want a smoke flavor. I hate that.
>>>>
>>>> You said you used four slices of bacon and trimmed it of fat.
>>>>
>>>> Never mind. No one told you to smoke the bacon or to buy smoked bacon.
>>>> Where did that come from?
>>>>
>>>> We were talking about your REALLY GOOD SOUP! which you obviously still
>>>> had some problem with. Sheesh.
>>>>
>>> If someone doesn't want to use bacon, a smoked pork chop works. They
>>> usually come in packages of two. Use one and freeze the other.
>>>
>> Yabbut... she wouldn't like smoked pork chops.
>
> I don't like any smoked foods or any pork chops.

I thought you liked porkies!