On Tue, 30 Jul 2019 09:08:20 -0400, Gary > wrote:

>Bruce wrote:
>>
>> If you're already deep-frying the rest of your dinner, why not
>> deep-fry some dead pig bits as well?
>
>Much better than tossing a live animal into the hot skillet like
>the Japanese like to do.
>
>Oh never mind. They only do that with live seafood and you don't
>care about them. Not cute enough to be concerned about.

Meat eater starts to preach. Always a hoot.

U.S. Janet B. > wrote:
> On Tue, 30 Jul 2019 06:52:14 -0500, Sqwertz >
> wrote:
>
>> On Mon, 29 Jul 2019 22:43:12 -0400, Ed Pawlowski wrote:
>>
>>> How do you cook your bacon?
>>>
>>> I do it in the fry pan or on a griddle. Tried it once in the oven and
>>> did not care for the texture. Tried it in the microwave and did not
>>> care for that one either, so back to frying.
>>
>> Oven. NO RACK! It has to fry its in its grease, not drip off.
>>
>> -sw
>
> exactly
>

I can never go back to pan frying!

Gary > wrote:
> sssssssssssssssssssssssssssssssssssssssssssssEd Pawlowski wrote:
>>
>> On 7/30/2019 2:25 AM, dsi1 wrote:
>> ssssssssss
>>>>
>>>> The oven is easier, the bacon stays flat, but the texture is just not
>>>> the same. I'll stick to the fry pan.
>>>
>>> Dredge the bacon in flour, fry in a good amount of oil till brown. Do
>>> not overcook. The bacon will be crispy without frying it all to hell.
>>> It's done in about half the time.
>>>
>>
>> Never heard of that for bacon. May try it one day. My mother used to
>> do that for scrapple. I wonder if it would work with Spam.
>
> Probably would, Ed. I did see a documentary/cooking show where
> bacon was floured then fried in oil. Floured and fried scrapple
> and spam would be worth trying.
>

Fried Spam is delish all on its own. Why ruin it with starchy coating? On
the other hand, I I have floured and fried side pork in the past. Mostly
the flour just served as thickener for the gravy. Yum. Need to make that
again sometime soon, because its been years.

On Tuesday, July 30, 2019 at 1:28:50 PM UTC-5, Cindy Hamilton wrote:
>
> The grease is about 25% of the point of cooking bacon. We
> save it and use it for cooking eggs, browning onions,
> and a whole raft of other things.
>
YES!

On Tue, 30 Jul 2019 13:07:41 -0400, Gary > wrote:

wrote:
>>
>> Gary wrote:
>> >Note: Ferrets are always welcome here - they don't cook bacon.
>>
>> Do they eat it?
>
>I've shared a life with 4 ferrets (so far). Just like people,
>they all have their food likes and dislikes. Each one has their
>favorites completely different from the others. One of them liked
>bacon. One absolutely loved mayo. On and on. Each time I made a
>meal, the ferrets would show up to see what I was eating. Curious
>and all that.
>
>I always let them go right up and check out my plate. Always a
>taste whether they liked it or not. If they liked it, I'd let
>they have at it and yes, eat right off my plate. Germs didn't
>bother me, we all lived together and shared family germs.
>
>All did like the occasional potato chip. I suspect it was the
>salt they loved.
>
>And all did mostly perfer their "warm gravy meal" that I made.
>Blend of 3 ferret foods, powdered in a coffee grinder then mixed
>with faucet hot water. (served as warm, not hot)

Lol ferrets are like cats, no accounting for taste

On Tue, 30 Jul 2019 18:59:20 -0300, wrote:

>On Tue, 30 Jul 2019 13:07:41 -0400, Gary > wrote:
>
wrote:
>>>
>>> Gary wrote:
>>> >Note: Ferrets are always welcome here - they don't cook bacon.
>>>
>>> Do they eat it?
>>
>>I've shared a life with 4 ferrets (so far). Just like people,
>>they all have their food likes and dislikes. Each one has their
>>favorites completely different from the others. One of them liked
>>bacon. One absolutely loved mayo. On and on. Each time I made a
>>meal, the ferrets would show up to see what I was eating. Curious
>>and all that.
>>
>>I always let them go right up and check out my plate. Always a
>>taste whether they liked it or not. If they liked it, I'd let
>>they have at it and yes, eat right off my plate. Germs didn't
>>bother me, we all lived together and shared family germs.
>>
>>All did like the occasional potato chip. I suspect it was the
>>salt they loved.
>>
>>And all did mostly perfer their "warm gravy meal" that I made.
>>Blend of 3 ferret foods, powdered in a coffee grinder then mixed
>>with faucet hot water. (served as warm, not hot)
>
>Lol ferrets are like cats, no accounting for taste

Ferrets taste like cat?

And here I thought they tasted like chicken.....

Cindy Hamilton wrote:
> On Tuesday, July 30, 2019 at 9:22:03 AM UTC-4, songbird wrote:
>> Ed Pawlowski wrote:
>> > How do you cook your bacon?
>> >
>> > I do it in the fry pan or on a griddle. Tried it once in the oven and
>> > did not care for the texture. Tried it in the microwave and did not
>> > care for that one either, so back to frying.
>> >
>> > Last weekend my daughter stayed over. For breakfast, I let my SIL make
>> > the bacon in the oven. It was OK, but still prefer frying.
>> >
>> > The oven is easier, the bacon stays flat, but the texture is just not
>> > the same. I'll stick to the fry pan.
>>
>> we get packages of pre-cooked crumbled stuff, works
>> great, just nuke them a bit to get them to the desired
>> amount of crunch. best thing - no grease to deal with
>> or dispose of.
>
> The grease is about 25% of the point of cooking bacon. We
> save it and use it for cooking eggs, browning onions,
> and a whole raft of other things.

we cook with butter or olive oil depending upon
what we're making. very rare to use other vegetable
oils in anything but we have some on hand - the
black walnut cookie recipe calls for it.

i'm not against using rendered animal fats in
cooking, it is one reason why i like beef in that
the fat is a good way to keep warm in the winter.
we're not much on pastries here so i have no real
use for lard and i don't make tamales either, if
i make refried beans i much prefer butter for
the flavor than lard. i'd much rather just have
some crumbled bacon on them if i was actually
after bacon flavor and pretty much the same with
anything else.


>> figured the price per lb of what you
>> buy and then throw away the grease it's close enough
>> in price. so our cooking of bacon comes down to putting
>> a little in a cup or bowl and nuking it for 15-30
>> seconds or so.
>
> Well, to each their own. I buy quality bacon and use
> everything but the steam.

obviously.

Grandma used it in a lot of things including when she
made her cracked wheat bread. always good. they used
bacon grease like butter.


songbird

On 7/30/2019 6:51 PM, songbird wrote:
> Cindy Hamilton wrote:
>> On Tuesday, July 30, 2019 at 9:22:03 AM UTC-4, songbird wrote:
>>> Ed Pawlowski wrote:
>>>> How do you cook your bacon?
>>>>
>>>> I do it in the fry pan or on a griddle. Tried it once in the oven and
>>>> did not care for the texture. Tried it in the microwave and did not
>>>> care for that one either, so back to frying.
>>>>
>>>> Last weekend my daughter stayed over. For breakfast, I let my SIL make
>>>> the bacon in the oven. It was OK, but still prefer frying.
>>>>
>>>> The oven is easier, the bacon stays flat, but the texture is just not
>>>> the same. I'll stick to the fry pan.
>>>
>>> we get packages of pre-cooked crumbled stuff, works
>>> great, just nuke them a bit to get them to the desired
>>> amount of crunch. best thing - no grease to deal with
>>> or dispose of.
>>
>> The grease is about 25% of the point of cooking bacon. We
>> save it and use it for cooking eggs, browning onions,
>> and a whole raft of other things.
>
> we cook with butter or olive oil depending upon
> what we're making. very rare to use other vegetable
> oils in anything but we have some on hand - the
> black walnut cookie recipe calls for it.
>
> i'm not against using rendered animal fats in
> cooking, it is one reason why i like beef in that
> the fat is a good way to keep warm in the winter.
> we're not much on pastries here so i have no real
> use for lard and i don't make tamales either, if
> i make refried beans i much prefer butter for
> the flavor than lard. i'd much rather just have
> some crumbled bacon on them if i was actually
> after bacon flavor and pretty much the same with
> anything else.
>
>
>>> figured the price per lb of what you
>>> buy and then throw away the grease it's close enough
>>> in price. so our cooking of bacon comes down to putting
>>> a little in a cup or bowl and nuking it for 15-30
>>> seconds or so.
>>
>> Well, to each their own. I buy quality bacon and use
>> everything but the steam.
>
> obviously.
>
> Grandma used it in a lot of things including when she
> made her cracked wheat bread. always good. they used
> bacon grease like butter.
>
>
> songbird
>
My mother always had a jar of it on the stove.

On Tuesday, July 30, 2019 at 6:44:09 PM UTC-5, Ed Pawlowski wrote:
>
> On 7/30/2019 6:51 PM, songbird wrote:
> >
> > Grandma used it in a lot of things including when she
> > made her cracked wheat bread. always good. they used
> > bacon grease like butter.
> >
> >
> > songbird
> >
> My mother always had a jar of it on the stove.
>
My grandmother and mom, too.

On 7/29/2019 8:43 PM, Ed Pawlowski wrote:

> How do you cook your bacon?
>
> I do it in the fry pan or on a griddle.

Likewise.

My late MIL always advocated "real fat" (butter, bacon grease, etc
.....specially fer baking), but lately I've become alarmed.

It seems to be clogging my veins! I can feel it, when I gei "clogged
up" and my heart begins to pound. My blood pressure is low, yet my
heart is pounding. What is that?

nb

On 2019-07-30 9:51 p.m., notbob wrote:
> On 7/29/2019 8:43 PM, Ed Pawlowski wrote:
>
>> How do you cook your bacon?
>>
>> I do it in the fry pan or on a griddle.
>
> Likewise.
>
> My late MIL always advocated "real fat" (butter, bacon grease, etc
> ....specially fer baking), but lately I've become alarmed.
>
> It seems to be clogging my veins!Â* I can feel it, when I gei "clogged
> up" and my heart begins to pound.Â* My blood pressure is low, yet my
> heart is pounding.Â* What is that?Â*
>
>
I would suggest that you go see a doctor. Your heart is pumping fast but
not creating any pressure, and that is not good, It could be atrial
fibrillation.

On Tuesday, July 30, 2019 at 9:44:36 AM UTC-10, Jinx the Minx wrote:
> Gary > wrote:
> > sssssssssssssssssssssssssssssssssssssssssssssEd Pawlowski wrote:
> >>
> >> On 7/30/2019 2:25 AM, dsi1 wrote:
> >> ssssssssss
> >>>>
> >>>> The oven is easier, the bacon stays flat, but the texture is just not
> >>>> the same. I'll stick to the fry pan.
> >>>
> >>> Dredge the bacon in flour, fry in a good amount of oil till brown. Do
> >>> not overcook. The bacon will be crispy without frying it all to hell.
> >>> It's done in about half the time.
> >>>
> >>
> >> Never heard of that for bacon. May try it one day. My mother used to
> >> do that for scrapple. I wonder if it would work with Spam.
> >
> > Probably would, Ed. I did see a documentary/cooking show where
> > bacon was floured then fried in oil. Floured and fried scrapple
> > and spam would be worth trying.
> >
>
> Fried Spam is delish all on its own. Why ruin it with starchy coating? On
> the other hand, I I have floured and fried side pork in the past. Mostly
> the flour just served as thickener for the gravy. Yum. Need to make that
> again sometime soon, because its been years.

Most things can be improved by deep frying it. How about a nice deep fried Spam musubi? Why thank you, don't mind if I do.

https://i.pinimg.com/originals/b8/7f...509125b8ab.jpg

On 7/30/2019 9:51 PM, notbob wrote:
> On 7/29/2019 8:43 PM, Ed Pawlowski wrote:
>
>> How do you cook your bacon?
>>
>> I do it in the fry pan or on a griddle.
>
> Likewise.
>
> My late MIL always advocated "real fat" (butter, bacon grease, etc
> ....specially fer baking), but lately I've become alarmed.
>
> It seems to be clogging my veins!Â* I can feel it, when I gei "clogged
> up" and my heart begins to pound.Â* My blood pressure is low, yet my
> heart is pounding.Â* What is that?Â*
>
> nb

Could be atrial fibrillation, could be a bad valve, etc. Time to see a
doctor, especially if you have a high heart rate. If your heart rate is
over 100 see you doctor asap. If it is over 120 head for the ER. NOW

On Tuesday, July 30, 2019 at 4:13:45 PM UTC-10, Dave Smith wrote:
> On 2019-07-30 9:51 p.m., notbob wrote:
> > On 7/29/2019 8:43 PM, Ed Pawlowski wrote:
> >
> >> How do you cook your bacon?
> >>
> >> I do it in the fry pan or on a griddle.
> >
> > Likewise.
> >
> > My late MIL always advocated "real fat" (butter, bacon grease, etc
> > ....specially fer baking), but lately I've become alarmed.
> >
> > It seems to be clogging my veins!Â* I can feel it, when I gei "clogged
> > up" and my heart begins to pound.Â* My blood pressure is low, yet my
> > heart is pounding.Â* What is that?Â*
> >
> >
> I would suggest that you go see a doctor. Your heart is pumping fast but
> not creating any pressure, and that is not good, It could be atrial
> fibrillation.

Good call.

dsi1 > wrote:
> On Tuesday, July 30, 2019 at 9:44:36 AM UTC-10, Jinx the Minx wrote:
>> Gary > wrote:
>>> sssssssssssssssssssssssssssssssssssssssssssssEd Pawlowski wrote:
>>>>
>>>> On 7/30/2019 2:25 AM, dsi1 wrote:
>>>> ssssssssss
>>>>>>
>>>>>> The oven is easier, the bacon stays flat, but the texture is just not
>>>>>> the same. I'll stick to the fry pan.
>>>>>
>>>>> Dredge the bacon in flour, fry in a good amount of oil till brown. Do
>>>>> not overcook. The bacon will be crispy without frying it all to hell.
>>>>> It's done in about half the time.
>>>>>
>>>>
>>>> Never heard of that for bacon. May try it one day. My mother used to
>>>> do that for scrapple. I wonder if it would work with Spam.
>>>
>>> Probably would, Ed. I did see a documentary/cooking show where
>>> bacon was floured then fried in oil. Floured and fried scrapple
>>> and spam would be worth trying.
>>>
>>
>> Fried Spam is delish all on its own. Why ruin it with starchy coating? On
>> the other hand, I I have floured and fried side pork in the past. Mostly
>> the flour just served as thickener for the gravy. Yum. Need to make that
>> again sometime soon, because its been years.
>
> Most things can be improved by deep frying it. How about a nice deep
> fried Spam musubi? Why thank you, don't mind if I do.
>
> https://i.pinimg.com/originals/b8/7f...509125b8ab.jpg
>

I wont eat anything wrapped in seaweed, but its otherwise A-ok.

On Tue, 30 Jul 2019 18:59:20 -0300, wrote:

>On Tue, 30 Jul 2019 13:07:41 -0400, Gary > wrote:
>
wrote:
>>>
>>> Gary wrote:
>>> >Note: Ferrets are always welcome here - they don't cook bacon.
>>>
>>> Do they eat it?
>>
>>I've shared a life with 4 ferrets (so far). Just like people,
>>they all have their food likes and dislikes. Each one has their
>>favorites completely different from the others. One of them liked
>>bacon. One absolutely loved mayo. On and on. Each time I made a
>>meal, the ferrets would show up to see what I was eating. Curious
>>and all that.
>>
>>I always let them go right up and check out my plate. Always a
>>taste whether they liked it or not. If they liked it, I'd let
>>they have at it and yes, eat right off my plate. Germs didn't
>>bother me, we all lived together and shared family germs.
>>
>>All did like the occasional potato chip. I suspect it was the
>>salt they loved.
>>
>>And all did mostly perfer their "warm gravy meal" that I made.
>>Blend of 3 ferret foods, powdered in a coffee grinder then mixed
>>with faucet hot water. (served as warm, not hot)
>
>Lol ferrets are like cats, no accounting for taste

Ferrets ARE cats, with minor cosmetic surgery.

On Wed, 31 Jul 2019 05:25:26 -0000 (UTC), Jinx the Minx
> wrote:

>dsi1 > wrote:
>> On Tuesday, July 30, 2019 at 9:44:36 AM UTC-10, Jinx the Minx wrote:
>>> Gary > wrote:
>>>>
>>>> Probably would, Ed. I did see a documentary/cooking show where
>>>> bacon was floured then fried in oil. Floured and fried scrapple
>>>> and spam would be worth trying.
>>>>
>>>
>>> Fried Spam is delish all on its own. Why ruin it with starchy coating? On
>>> the other hand, I I have floured and fried side pork in the past. Mostly
>>> the flour just served as thickener for the gravy. Yum. Need to make that
>>> again sometime soon, because its been years.
>>
>> Most things can be improved by deep frying it. How about a nice deep
>> fried Spam musubi? Why thank you, don't mind if I do.
>>
>> https://i.pinimg.com/originals/b8/7f...509125b8ab.jpg
>>
>
>I wont eat anything wrapped in seaweed, but its otherwise A-ok.

Seaweed can be very nice.

"Jinx the Minx" wrote in message ...

Gary > wrote:
> sssssssssssssssssssssssssssssssssssssssssssssEd Pawlowski wrote:
>>
>> On 7/30/2019 2:25 AM, dsi1 wrote:
>> ssssssssss
>>>>
>>>> The oven is easier, the bacon stays flat, but the texture is just not
>>>> the same. I'll stick to the fry pan.
>>>
>>> Dredge the bacon in flour, fry in a good amount of oil till brown. Do
>>> not overcook. The bacon will be crispy without frying it all to hell.
>>> It's done in about half the time.
>>>
>>
>> Never heard of that for bacon. May try it one day. My mother used to
>> do that for scrapple. I wonder if it would work with Spam.
>
> Probably would, Ed. I did see a documentary/cooking show where
> bacon was floured then fried in oil. Floured and fried scrapple
> and spam would be worth trying.
>

Fried Spam is delish all on its own. Why ruin it with starchy coating? On
the other hand, I I have floured and fried side pork in the past. Mostly
the flour just served as thickener for the gravy. Yum. Need to make that
again sometime soon, because its been years.

==

D. loves Spam!!! However it is cooked (if cooked) or however it is
served)) He got it a lot in the military)))

"dsi1" wrote in message
...

On Tuesday, July 30, 2019 at 9:44:36 AM UTC-10, Jinx the Minx wrote:
> Gary > wrote:
> > sssssssssssssssssssssssssssssssssssssssssssssEd Pawlowski wrote:
> >>
> >> On 7/30/2019 2:25 AM, dsi1 wrote:
> >> ssssssssss
> >>>>
> >>>> The oven is easier, the bacon stays flat, but the texture is just not
> >>>> the same. I'll stick to the fry pan.
> >>>
> >>> Dredge the bacon in flour, fry in a good amount of oil till brown. Do
> >>> not overcook. The bacon will be crispy without frying it all to hell.
> >>> It's done in about half the time.
> >>>
> >>
> >> Never heard of that for bacon. May try it one day. My mother used to
> >> do that for scrapple. I wonder if it would work with Spam.
> >
> > Probably would, Ed. I did see a documentary/cooking show where
> > bacon was floured then fried in oil. Floured and fried scrapple
> > and spam would be worth trying.
> >
>
> Fried Spam is delish all on its own. Why ruin it with starchy coating? On
> the other hand, I I have floured and fried side pork in the past. Mostly
> the flour just served as thickener for the gravy. Yum. Need to make that
> again sometime soon, because its been years.

Most things can be improved by deep frying it. How about a nice deep fried
Spam musubi? Why thank you, don't mind if I do.

https://i.pinimg.com/originals/b8/7f...509125b8ab.jpg

====

Gosh, that is new!!! I make musubi but have never fried it!!

"songbird" wrote in message ...

Cindy Hamilton wrote:
> On Tuesday, July 30, 2019 at 9:22:03 AM UTC-4, songbird wrote:
>> Ed Pawlowski wrote:
>> > How do you cook your bacon?
>> >
>> > I do it in the fry pan or on a griddle. Tried it once in the oven and
>> > did not care for the texture. Tried it in the microwave and did not
>> > care for that one either, so back to frying.
>> >
>> > Last weekend my daughter stayed over. For breakfast, I let my SIL make
>> > the bacon in the oven. It was OK, but still prefer frying.
>> >
>> > The oven is easier, the bacon stays flat, but the texture is just not
>> > the same. I'll stick to the fry pan.
>>
>> we get packages of pre-cooked crumbled stuff, works
>> great, just nuke them a bit to get them to the desired
>> amount of crunch. best thing - no grease to deal with
>> or dispose of.
>
> The grease is about 25% of the point of cooking bacon. We
> save it and use it for cooking eggs, browning onions,
> and a whole raft of other things.

we cook with butter or olive oil depending upon
what we're making. very rare to use other vegetable
oils in anything but we have some on hand - the
black walnut cookie recipe calls for it.

i'm not against using rendered animal fats in
cooking, it is one reason why i like beef in that
the fat is a good way to keep warm in the winter.
we're not much on pastries here so i have no real
use for lard and i don't make tamales either, if
i make refried beans i much prefer butter for
the flavor than lard. i'd much rather just have
some crumbled bacon on them if i was actually
after bacon flavor and pretty much the same with
anything else.


>> figured the price per lb of what you
>> buy and then throw away the grease it's close enough
>> in price. so our cooking of bacon comes down to putting
>> a little in a cup or bowl and nuking it for 15-30
>> seconds or so.
>
> Well, to each their own. I buy quality bacon and use
> everything but the steam.

obviously.

Grandma used it in a lot of things including when she
made her cracked wheat bread. always good. they used
bacon grease like butter.


songbird

====

Please would you define what you meant when you said:

" like beef in that the fat is a good way to keep warm in the winter."

"notbob" wrote in message ...

On 7/29/2019 8:43 PM, Ed Pawlowski wrote:

> How do you cook your bacon?
>
> I do it in the fry pan or on a griddle.

Likewise.

My late MIL always advocated "real fat" (butter, bacon grease, etc
.....specially fer baking), but lately I've become alarmed.

It seems to be clogging my veins! I can feel it, when I gei "clogged
up" and my heart begins to pound. My blood pressure is low, yet my
heart is pounding. What is that?

nb

=====

Scary !!! Please get it checked!!!

On Tue, 30 Jul 2019 18:46:06 -0400, Boron Elgar
> wrote:

>On Tue, 30 Jul 2019 18:59:20 -0300, wrote:
>
>>On Tue, 30 Jul 2019 13:07:41 -0400, Gary > wrote:
>>
wrote:
>>>>
>>>> Gary wrote:
>>>> >Note: Ferrets are always welcome here - they don't cook bacon.
>>>>
>>>> Do they eat it?
>>>
>>>I've shared a life with 4 ferrets (so far). Just like people,
>>>they all have their food likes and dislikes. Each one has their
>>>favorites completely different from the others. One of them liked
>>>bacon. One absolutely loved mayo. On and on. Each time I made a
>>>meal, the ferrets would show up to see what I was eating. Curious
>>>and all that.
>>>
>>>I always let them go right up and check out my plate. Always a
>>>taste whether they liked it or not. If they liked it, I'd let
>>>they have at it and yes, eat right off my plate. Germs didn't
>>>bother me, we all lived together and shared family germs.
>>>
>>>All did like the occasional potato chip. I suspect it was the
>>>salt they loved.
>>>
>>>And all did mostly perfer their "warm gravy meal" that I made.
>>>Blend of 3 ferret foods, powdered in a coffee grinder then mixed
>>>with faucet hot water. (served as warm, not hot)
>>
>>Lol ferrets are like cats, no accounting for taste
>
>Ferrets taste like cat?
>
>And here I thought they tasted like chicken.....

Hush up, Gary will have a fit

On Tue, 30 Jul 2019 17:50:26 -0700 (PDT), "
> wrote:

>On Tuesday, July 30, 2019 at 6:44:09 PM UTC-5, Ed Pawlowski wrote:
>>
>> On 7/30/2019 6:51 PM, songbird wrote:
>> >
>> > Grandma used it in a lot of things including when she
>> > made her cracked wheat bread. always good. they used
>> > bacon grease like butter.
>> >
>> >
>> > songbird
>> >
>> My mother always had a jar of it on the stove.
>>
>My grandmother and mom, too.

During the war in the UK rationing was severe and often for lunch my
grandmother cut what she called door stoppers of bread (nearly an inch
thick) spread it lavishly with drippings, not just bacon but also from
roast meat, then topped that with a heavy dose of rough salt. Tasted
marvellous!

On Wed, 31 Jul 2019 08:45:34 -0300, wrote:

>On Tue, 30 Jul 2019 17:50:26 -0700 (PDT), "
> wrote:
>
>>On Tuesday, July 30, 2019 at 6:44:09 PM UTC-5, Ed Pawlowski wrote:
>>>
>>> On 7/30/2019 6:51 PM, songbird wrote:
>>> >
>>> > Grandma used it in a lot of things including when she
>>> > made her cracked wheat bread. always good. they used
>>> > bacon grease like butter.
>>> >
>>> >
>>> > songbird
>>> >
>>> My mother always had a jar of it on the stove.
>>>
>>My grandmother and mom, too.
>
>During the war in the UK rationing was severe and often for lunch my
>grandmother cut what she called door stoppers of bread (nearly an inch
>thick) spread it lavishly with drippings, not just bacon but also from
>roast meat, then topped that with a heavy dose of rough salt. Tasted
>marvellous!

Hunger is the best sauce.

On Tue, 30 Jul 2019 20:25:38 -0700 (PDT), dsi1
> wrote:

>On Tuesday, July 30, 2019 at 4:13:45 PM UTC-10, Dave Smith wrote:
>> On 2019-07-30 9:51 p.m., notbob wrote:
>> > On 7/29/2019 8:43 PM, Ed Pawlowski wrote:
>> >
>> >> How do you cook your bacon?
>> >>
>> >> I do it in the fry pan or on a griddle.
>> >
>> > Likewise.
>> >
>> > My late MIL always advocated "real fat" (butter, bacon grease, etc
>> > ....specially fer baking), but lately I've become alarmed.
>> >
>> > It seems to be clogging my veins!* I can feel it, when I gei "clogged
>> > up" and my heart begins to pound.* My blood pressure is low, yet my
>> > heart is pounding.* What is that?*
>> >
>> >
>> I would suggest that you go see a doctor. Your heart is pumping fast but
>> not creating any pressure, and that is not good, It could be atrial
>> fibrillation.
>
>Good call.

High BG levels can cause the same symptoms.

John Kuthe wrote:
>
> WE (my Ex and I) had ferrets, early 1980s! They loved to come out from under the couch and nip at ankles! We had to warn guests!! :-)

Do you miss having ferrets now, John?

Boron Elgar wrote:
>
> wrote:
> >Lol ferrets are like cats, no accounting for taste
>
> Ferrets taste like cat?
> And here I thought they tasted like chicken.....

I'll never know about that, that's for sure. >:-[]

wrote:

> During the war in the UK rationing was severe and often for lunch my
> grandmother cut what she called door stoppers of bread (nearly an inch
> thick) spread it lavishly with drippings, not just bacon but also from
> roast meat, then topped that with a heavy dose of rough salt. Tasted
> marvellous!

Ever had bread toasted in a pan with bacon grease? Delicious!

Bruce wrote:
>
> wrote:
> >During the war in the UK rationing was severe and often for lunch my
> >grandmother cut what she called door stoppers of bread (nearly an inch
> >thick) spread it lavishly with drippings, not just bacon but also from
> >roast meat, then topped that with a heavy dose of rough salt. Tasted
> >marvellous!
>
> Hunger is the best sauce.

I remember once Cheri wrote that she would kill and eat her
beloved cat if she got hungry enough. I said nothing at the time
but I frowned at that comment. >;-o

wrote:
>
> Boron Elgar:
> >Ferrets taste like cat?
> >And here I thought they tasted like chicken.....
>
> Hush up, Gary will have a fit

No, I'm ok because no one in their right mind
would eat a ferret that tastes like chicken.

Chicken this week on sale for 69cents/lb

Compare that to ferrets:
Baby from pet store about $160/lb and this
was 10 years ago or so.

Even a rescue ferret will run you $50/lb or so.
Mia was a rescue weighing about 2lbs. Cost me
$100 but I did get a "rescue this ferret and get
2 nice cages free" deal.

On Wed, 31 Jul 2019 08:45:34 -0300, wrote:

>On Tue, 30 Jul 2019 17:50:26 -0700 (PDT), "
> wrote:
>
>>On Tuesday, July 30, 2019 at 6:44:09 PM UTC-5, Ed Pawlowski wrote:
>>>
>>> On 7/30/2019 6:51 PM, songbird wrote:
>>> >
>>> > Grandma used it in a lot of things including when she
>>> > made her cracked wheat bread. always good. they used
>>> > bacon grease like butter.
>>> >
>>> >
>>> > songbird
>>> >
>>> My mother always had a jar of it on the stove.
>>>
>>My grandmother and mom, too.
>
>During the war in the UK rationing was severe and often for lunch my
>grandmother cut what she called door stoppers of bread (nearly an inch
>thick) spread it lavishly with drippings, not just bacon but also from
>roast meat, then topped that with a heavy dose of rough salt. Tasted
>marvellous!

I don't think that was solely a result of rationing. My grandparents
ate bread that way. I think it was just people in the old country
didn't waste anything.

On Wed, 31 Jul 2019 10:52:44 -0400, Gary > wrote:

wrote:
>
>> During the war in the UK rationing was severe and often for lunch my
>> grandmother cut what she called door stoppers of bread (nearly an inch
>> thick) spread it lavishly with drippings, not just bacon but also from
>> roast meat, then topped that with a heavy dose of rough salt. Tasted
>> marvellous!
>
>Ever had bread toasted in a pan with bacon grease? Delicious!

Nope and I can't say I could eat a dripping wedge either these days,
but back then as very active kids it went down without a problem.

On Wed, 31 Jul 2019 10:53:36 -0400, Gary > wrote:

>Bruce wrote:
>>
>> wrote:
>> >During the war in the UK rationing was severe and often for lunch my
>> >grandmother cut what she called door stoppers of bread (nearly an inch
>> >thick) spread it lavishly with drippings, not just bacon but also from
>> >roast meat, then topped that with a heavy dose of rough salt. Tasted
>> >marvellous!
>>
>> Hunger is the best sauce.
>
>I remember once Cheri wrote that she would kill and eat her
>beloved cat if she got hungry enough. I said nothing at the time
>but I frowned at that comment. >;-o

I realise hunger could drive you but I could neither do it nor eat it
afterwards.

On Wed, 31 Jul 2019 11:57:24 -0400, Gary > wrote:

wrote:
>>
>> Boron Elgar:
>> >Ferrets taste like cat?
>> >And here I thought they tasted like chicken.....
>>
>> Hush up, Gary will have a fit
>
>No, I'm ok because no one in their right mind
>would eat a ferret that tastes like chicken.
>
>Chicken this week on sale for 69cents/lb
>
>Compare that to ferrets:
>Baby from pet store about $160/lb and this
>was 10 years ago or so.
>
>Even a rescue ferret will run you $50/lb or so.
>Mia was a rescue weighing about 2lbs. Cost me
>$100 but I did get a "rescue this ferret and get
>2 nice cages free" deal.

I saw the other day our SPCA had a ferret on the list.

On Wed, 31 Jul 2019 10:12:01 -0600, U.S. Janet B. >
wrote:

>On Wed, 31 Jul 2019 08:45:34 -0300, wrote:
>
>>On Tue, 30 Jul 2019 17:50:26 -0700 (PDT), "
> wrote:
>>
>>>On Tuesday, July 30, 2019 at 6:44:09 PM UTC-5, Ed Pawlowski wrote:
>>>>
>>>> On 7/30/2019 6:51 PM, songbird wrote:
>>>> >
>>>> > Grandma used it in a lot of things including when she
>>>> > made her cracked wheat bread. always good. they used
>>>> > bacon grease like butter.
>>>> >
>>>> >
>>>> > songbird
>>>> >
>>>> My mother always had a jar of it on the stove.
>>>>
>>>My grandmother and mom, too.
>>
>>During the war in the UK rationing was severe and often for lunch my
>>grandmother cut what she called door stoppers of bread (nearly an inch
>>thick) spread it lavishly with drippings, not just bacon but also from
>>roast meat, then topped that with a heavy dose of rough salt. Tasted
>>marvellous!
>
>I don't think that was solely a result of rationing. My grandparents
>ate bread that way. I think it was just people in the old country
>didn't waste anything.

Plus it filled the kids up easily and cheaply

On 7/31/2019 12:54 PM, wrote:
> On Wed, 31 Jul 2019 10:53:36 -0400, Gary > wrote:
>
>> Bruce wrote:
>>>
>>> wrote:
>>>> During the war in the UK rationing was severe and often for lunch my
>>>> grandmother cut what she called door stoppers of bread (nearly an inch
>>>> thick) spread it lavishly with drippings, not just bacon but also from
>>>> roast meat, then topped that with a heavy dose of rough salt. Tasted
>>>> marvellous!
>>>
>>> Hunger is the best sauce.
>>
>> I remember once Cheri wrote that she would kill and eat her
>> beloved cat if she got hungry enough. I said nothing at the time
>> but I frowned at that comment. >;-o
>
> I realise hunger could drive you but I could neither do it nor eat it
> afterwards.
>

While nice to think that, unless you are truly starving you never will
know for sure. Look at people that resorted to cannibalism to survive.
I bet they would have been happy to have a cat.

On 2019-07-31 10:52 a.m., Gary wrote:
> wrote:
>
>> During the war in the UK rationing was severe and often for lunch my
>> grandmother cut what she called door stoppers of bread (nearly an inch
>> thick) spread it lavishly with drippings, not just bacon but also from
>> roast meat, then topped that with a heavy dose of rough salt. Tasted
>> marvellous!
>
> Ever had bread toasted in a pan with bacon grease? Delicious!
>


My father loved that. He called it dip. He only had bacon on weekends.
He would fry up a bunch of bacon and then toss slices of bread in and
fry them until they were well browned.

On Wed, 31 Jul 2019 13:37:55 -0400, Ed Pawlowski > wrote:

>On 7/31/2019 12:54 PM, wrote:
>> On Wed, 31 Jul 2019 10:53:36 -0400, Gary > wrote:
>>
>>> Bruce wrote:
>>>>
>>>> wrote:
>>>>> During the war in the UK rationing was severe and often for lunch my
>>>>> grandmother cut what she called door stoppers of bread (nearly an inch
>>>>> thick) spread it lavishly with drippings, not just bacon but also from
>>>>> roast meat, then topped that with a heavy dose of rough salt. Tasted
>>>>> marvellous!
>>>>
>>>> Hunger is the best sauce.
>>>
>>> I remember once Cheri wrote that she would kill and eat her
>>> beloved cat if she got hungry enough. I said nothing at the time
>>> but I frowned at that comment. >;-o
>>
>> I realise hunger could drive you but I could neither do it nor eat it
>> afterwards.
>>
>
>While nice to think that, unless you are truly starving you never will
>know for sure. Look at people that resorted to cannibalism to survive.
>I bet they would have been happy to have a cat.

I could probably eat somebody else's cat, but not mine. Besides which
she is a skinny little 6lber, not worth killing

On Wed, 31 Jul 2019 11:57:24 -0400, Gary > wrote:

wrote:
>>
>> Boron Elgar:
>> >Ferrets taste like cat?
>> >And here I thought they tasted like chicken.....
>>
>> Hush up, Gary will have a fit
>
>No, I'm ok because no one in their right mind
>would eat a ferret that tastes like chicken.
>
>Chicken this week on sale for 69cents/lb
>
>Compare that to ferrets:
>Baby from pet store about $160/lb and this
>was 10 years ago or so.
>
>Even a rescue ferret will run you $50/lb or so.
>Mia was a rescue weighing about 2lbs. Cost me
>$100 but I did get a "rescue this ferret and get
>2 nice cages free" deal.

Were the cheeseburgers on special?

Ophelia wrote:
....
> Please would you define what you meant when you said:
>
> " like beef in that the fat is a good way to keep warm in the winter."
>
>

when you are cold it is nice to have fat in the diet
as it provides both calories and potential insulation
when turned into blubber.

beef and pork fat are pretty mild tasting in comparison
to venison and mutton.


songbird