Aaron Posted July 17, 2009 Share Posted July 17, 2009 Agreed on Beercon. However, A coke with a belt of Gibson's Finest added to it would get things rolling quite nicely. As a matter of fact....chug-a-lug! Quote Link to comment Share on other sites More sharing options...
Jim Warman Posted July 17, 2009 Share Posted July 17, 2009 Yes indeed... GOLD label, to be sure.... If I'm not expecting good company, the Spanish would say "tiempo para whiskey barato!!!!" (Time for cheap whiskey). Quote Link to comment Share on other sites More sharing options...
Mekanik Posted July 17, 2009 Author Share Posted July 17, 2009 Hmmmm...... Canadian bacon? Like as in "bacon made in Canada"? Years ago, a meat packers named Gainers ate the big green wiener (pun intended) because they made union bacon..... and the unions killed the goose that laid the golden egg (or is that killed the pig that offered the golden rasher?). Oddly, Union bacon might also be Canadian bacon - or it could be US bacon, too... Non-union bacon (I prefer not to call it scab bacon) is about reasonably priced.... Kosher bacon, OTOH, THAT would be quite the find..... LMFAO!!! Jim, you crack me up. There is no way i would eat "scab bacon". I've got a really good recipe for a bacon souffle if anyone is interested. it goes great with a side of bacon and coffee. What is beercon? Quote Link to comment Share on other sites More sharing options...
Aaron Posted July 17, 2009 Share Posted July 17, 2009 Beercon V Technician Fluid Quote Link to comment Share on other sites More sharing options...
Brad Clayton Posted July 17, 2009 Share Posted July 17, 2009 Not much of a drinker here, but I could go with a Cherry DR. Pepper. Quote Link to comment Share on other sites More sharing options...
Jim Warman Posted July 17, 2009 Share Posted July 17, 2009 Originally Posted By: Jim Warman Hmmmm...... Canadian bacon? Like as in "bacon made in Canada"? Years ago, a meat packers named Gainers ate the big green wiener (pun intended) because they made union bacon..... and the unions killed the goose that laid the golden egg (or is that killed the pig that offered the golden rasher?). Oddly, Union bacon might also be Canadian bacon - or it could be US bacon, too... Non-union bacon (I prefer not to call it scab bacon) is about reasonably priced.... Kosher bacon, OTOH, THAT would be quite the find..... LMFAO!!! Jim, you crack me up. There is no way i would eat "scab bacon". I've got a really good recipe for a bacon souffle if anyone is interested. it goes great with a side of bacon and coffee. What is beercon? Souffle? Qu'est ce que c'est souffle? (lap that one up Dwayne ). I thought souffle was something they feed to interior decorators????? Bacon is meant to be wrapped around chunks of dead moose or pieces of dead cow when we throw them on the grille..... At one time, I assumed that bacon was my friend.... I would fry copious amounts of my friend as accompaniment to large gatherings of cackleberries (I'll take the brown, free range eggs, thank yew - yes the ones with the yolks that are damned near orange and chock full of BAD cholesterol) and loaves upon loaves of farmers toast (white bread fried in bacon fat - if you need a recipe, "google" HEART ATTACK) - that was until I discovered that hardened arteries was the only thing allowing me (and what's left of my liver) to stand erect..... I miss my friend Quote Link to comment Share on other sites More sharing options...
LARRY BRUDZYNSKI Posted July 17, 2009 Share Posted July 17, 2009 Beercon V Technician Fluid Go North my friend!!!! They have Beercon Stores that sell nothing else but BEER!!! Brewers Retail is the name BEER is their game. Usually they will have a liquor store close by. As for ( Beercon V Technician Fluid ) Thats all of us. Quote Link to comment Share on other sites More sharing options...
Mekanik Posted July 17, 2009 Author Share Posted July 17, 2009 Souffle? Qu'est ce que c'est souffle? (lap that one up Dwayne ). I thought souffle was something they feed to interior decorators????? C'mon Jim. Interior decorator my ass. Souffle makes a good breakfast if you have really 'manly' stuff to do during the day. It's a great way to start the day if your going to be cuttling down trees all day like the guys in 'Heli-logger', or if your going to be king crab fishing for 20 hours straight. Quote Link to comment Share on other sites More sharing options...
Keith Browning Posted July 17, 2009 Share Posted July 17, 2009 Since we raised the issue of borders and names for bacon... what is the product the Brit's call "proper bacon?" Quote Link to comment Share on other sites More sharing options...
LARRY BRUDZYNSKI Posted July 17, 2009 Share Posted July 17, 2009 Quote: Souffle makes a good breakfast I'll agree with that as long as you have plenty of hot sauce to go with it. Quote Link to comment Share on other sites More sharing options...
Mekanik Posted July 18, 2009 Author Share Posted July 18, 2009 Quote: Souffle makes a good breakfast I'll agree with that as long as you have plenty of hot sauce to go with it. Well thats a given. I didn't even think it was necessary to mention hot sauce. Quote Link to comment Share on other sites More sharing options...
Jim Warman Posted July 18, 2009 Share Posted July 18, 2009 Souffle, quiche, fritatta - is there really a difference? All of these invoke a mental picture of..... well... perhaps we'll leave that faltering by the wayside. "Real Men Don't Eat Quiche"..... 'Nuff said.... Now... English bacon (and I do feel somewhat qualified to expound on the subject), is cut from the back of the pig.... But let's get aquainted with some of the differences. Canadian back bacon (cut, strangely enough, from the back of the pig) is cut so that it looks rather like medallions of meat. English bacon is cut so that it appears to be a rasher of meat - that is to say, elongated like "traditional" North American bacon but without the great big slash of pork fat running through it. All bacon cut from the back of the pig is "gently" fatted (for want of a better term) with small streaks of fat and much more meat. The bacon that most are acquainted with is cut low on the pig - from the side or even close into the belly - contains those big, artery clogging bursts of fat that Emeril loves so much. Another part of the bacon 'mystique' is the manner in which it was cured.... salted, brined, smoked (smoked in what kind of smoke, too) or a combination of curing methods. All of these can add or detract from the meat.... Not being totally familiar with "American" bacon (other than American bacon must come from American pigs - not sure if they have to take the oath of allegience before they are slaughtered or not), I <ASSUME> it to partly resemble American beer. It will be side or low bacon and feature that gaping gash of piggy fat (the stuff that piggy puffs should be fried in) and shrivel up to about nothing when fully cooked.... Back to Canadian bacon.... it can be side bacon - it might be belly bacon or it could be back bacon (usually cut in the aforementioned medallions). But it's only claim to Canadianna resides in the citizenship of the animal.... English bacon... "Ya fuckin' colonists... us workin' class blokes would be sittin' down for a plate o' bangers an' mash... Why, for tuppence ah'd stick that bacon up thah fuckin' jumpah.... ya fuckin' poofy bastuhds". Some history for this particular rant. A couple of weeks ago, my loving bride and I were sent to Edmonton. I "rediscovered" a pub called "Sherlock Holmes" on Bourbon Street in West Ed Mall... These bloody colonists had decided that Canadian palates couldn't handle the wonders of a truly English dish... Yes, these animals had taken the kidney out of steak and kidney pie - THE HORROR!!!! What next? Mushy peas that aren't????? Next trip, I might have to settle for Toad in th' 'Ole..... Ayup. Quote Link to comment Share on other sites More sharing options...
LARRY BRUDZYNSKI Posted July 18, 2009 Share Posted July 18, 2009 I just had to....I Googled bacon and came up with this site...I may even place a order myself.... http://www.gratefulpalate.com/?p=Page_24 Quote Link to comment Share on other sites More sharing options...
Aaron Posted July 18, 2009 Share Posted July 18, 2009 Bookmarked. You work tomorrow, Larry? Quote Link to comment Share on other sites More sharing options...
Mekanik Posted July 19, 2009 Author Share Posted July 19, 2009 Interesting. I never really thought about it, but Canadian bacon does not have the streaks of fat. Without the fat though, it' just ham. Sorry. Quote Link to comment Share on other sites More sharing options...
LARRY BRUDZYNSKI Posted July 19, 2009 Share Posted July 19, 2009 Quote: You work tomorrow, Larry? Monday-Friday no weekends. Quote Link to comment Share on other sites More sharing options...
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