Join Early Retirement Today
Reply
 
Thread Tools Search this Thread Display Modes
Old 04-20-2008, 09:22 PM   #21
Thinks s/he gets paid by the post
Goonie's Avatar
 
Join Date: Oct 2006
Location: North-Central Illinois
Posts: 3,198
Quote:
Originally Posted by Want2retire View Post
Lots of bacon grease, butter, and lard, on a daily basis over years... I can almost hear my arteries hardening, thinking about the way many Americans cooked a century ago.
What do you mean "a century ago"? We still cook that way! Besides, I don't think it's possible to make a good flaky pie crust without lard, is it?

We fried pork chops in the CI skillet tonight. First we cooked up some bacon in it, then threw the chops in with the bacon grease. Used the bacon (broken up) in the turnip greens. When the chops were done, we drizzled some of the leftover skillet 'juice' (a.k.a. bacon grease) onto the greens. Mmm-Mmm, Good!

That's part of a 'balanced diet'......Last night I had grilled chicken with steamed veggies, and a BIG salad. So tonight bacon grease 'fix' balanced that out! Right?
__________________

__________________
Goonie is offline   Reply With Quote
Join the #1 Early Retirement and Financial Independence Forum Today - It's Totally Free!

Are you planning to be financially independent as early as possible so you can live life on your own terms? Discuss successful investing strategies, asset allocation models, tax strategies and other related topics in our online forum community. Our members range from young folks just starting their journey to financial independence, military retirees and even multimillionaires. No matter where you fit in you'll find that Early-Retirement.org is a great community to join. Best of all it's totally FREE!

You are currently viewing our boards as a guest so you have limited access to our community. Please take the time to register and you will gain a lot of great new features including; the ability to participate in discussions, network with our members, see fewer ads, upload photographs, create a retirement blog, send private messages and so much, much more!

Old 04-20-2008, 09:30 PM   #22
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
cute fuzzy bunny's Avatar
 
Join Date: Dec 2003
Location: Losing my whump
Posts: 22,697
BAAAAAACON!

I made a modified eggs benedict this morning with cut out rounds of whole grain bread, smoked pork chops sliced horizontally and then sauteed in butter, poached eggs and a whole big bunch of hollandaise.

I screwed up on that balance thing because I had a fried seafood platter for lunch and korean bulgogi beef and potato salad for dinner.

But I think we're back to the thick cut dry cure specialty bacon I got at costco tomorrow. With the last of our first batch of pancake batter from a spray can.
__________________

__________________
Be fearful when others are greedy, and greedy when others are fearful. Just another form of "buy low, sell high" for those who have trouble with things. This rule is not universal. Do not buy a 1973 Pinto because everyone else is afraid of it.
cute fuzzy bunny is offline   Reply With Quote
Old 04-21-2008, 07:31 AM   #23
Administrator
W2R's Avatar
 
Join Date: Jan 2007
Location: New Orleans
Posts: 38,934
Quote:
Originally Posted by Goonie View Post
What do you mean "a century ago"? We still cook that way! Besides, I don't think it's possible to make a good flaky pie crust without lard, is it?

We fried pork chops in the CI skillet tonight. First we cooked up some bacon in it, then threw the chops in with the bacon grease. Used the bacon (broken up) in the turnip greens. When the chops were done, we drizzled some of the leftover skillet 'juice' (a.k.a. bacon grease) onto the greens. Mmm-Mmm, Good!

That's part of a 'balanced diet'......Last night I had grilled chicken with steamed veggies, and a BIG salad. So tonight bacon grease 'fix' balanced that out! Right?
Frank and I were pretty "sinful" yesterday too, though we ate out. Our Cajun/Italian meal probably was 50% olive oil (not to mention the pasta), and it was SO good. At home, it's always something more along the lines of grilled chicken with steamfresh veggies, like what you had the night before.

I haven't had bacon in my refrigerator for at least 10 years, despite the fact that I am crazy about bacon. Obviously that is BECAUSE I am crazy about bacon, and would eat too much of it! And I used to make a pretty mean apple pie (peach too!) with a nice, flaky crust but haven't made one of those in over a decade, either.
__________________
Already we are boldly launched upon the deep; but soon we shall be lost in its unshored, harbourless immensities.

- - H. Melville, 1851
W2R is offline   Reply With Quote
Old 04-21-2008, 08:44 AM   #24
Recycles dryer sheets
BOBOT's Avatar
 
Join Date: Aug 2006
Posts: 415
Quote:
Originally Posted by Want2retire View Post

I haven't had bacon in my refrigerator for at least 10 years, despite the fact that I am crazy about bacon. Obviously that is BECAUSE I am crazy about bacon, and would eat too much of it! And I used to make a pretty mean apple pie (peach too!) with a nice, flaky crust but haven't made one of those in over a decade, either.
Hmm, W2R, maybe it's time to re-evaluate your priorities......
__________________
I still don't get it...
BOBOT is offline   Reply With Quote
Old 04-21-2008, 09:08 AM   #25
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
haha's Avatar
 
Join Date: Apr 2003
Location: Hooverville
Posts: 22,386
Quote:
Originally Posted by Want2retire View Post
Lots of bacon grease, butter, and lard, on a daily basis over years... I can almost hear my arteries hardening, thinking about the way many Americans cooked a century ago.
Intersting that it doesn't seem to have bothered their arteries much.

Now I'm off to the kitchen to fry some bacon.

Ha
__________________
"As a general rule, the more dangerous or inappropriate a conversation, the more interesting it is."-Scott Adams
haha is offline   Reply With Quote
Old 04-21-2008, 09:11 AM   #26
Administrator
W2R's Avatar
 
Join Date: Jan 2007
Location: New Orleans
Posts: 38,934
Quote:
Originally Posted by BOBOT View Post
Hmm, W2R, maybe it's time to re-evaluate your priorities......
Maybe so! With any luck I won't have to watch my weight quite so closely once I am ER'd, and can lead a more active life than just sitting in a cubicle all day long.
Quote:
Originally Posted by haha View Post
Intersting that it doesn't seem to have bothered their arteries much.

Now I'm off to the kitchen to fry some bacon.

Ha
Oh pooh! You lucky man. Enjoy! I expect my cholesterol might drop too, once I am ER'd. We shall see.
__________________
Already we are boldly launched upon the deep; but soon we shall be lost in its unshored, harbourless immensities.

- - H. Melville, 1851
W2R is offline   Reply With Quote
Old 04-21-2008, 09:22 AM   #27
Thinks s/he gets paid by the post
Goonie's Avatar
 
Join Date: Oct 2006
Location: North-Central Illinois
Posts: 3,198
Quote:
Originally Posted by Want2retire View Post
I haven't had bacon in my refrigerator for at least 10 years, despite the fact that I am crazy about bacon.
Quote:
Originally Posted by BOBOT View Post
Hmm, W2R, maybe it's time to re-evaluate your priorities......
W2R, there may be a possible problem in your future. I believe there's a law on the books in the great state of Missouri that requires the use and consumption of bacon!

Since old habits are hard to break, all of my relatives on my Dad's side of the family that either live in or have lived in MO, use bacon very religiously in meal preparation. BTW, almost all of them have lived fairly long lives.......mid to late 70's, all the way up to the late 90's. And not even one of them ever died from clogged arteries or other related diseases! I think it has something to do with the bacon grease lubing the inside of the arteries and veins to keep the blood slidin' right on through.
__________________
Goonie is offline   Reply With Quote
Old 04-21-2008, 09:26 AM   #28
Administrator
W2R's Avatar
 
Join Date: Jan 2007
Location: New Orleans
Posts: 38,934
Quote:
Originally Posted by Goonie View Post
W2R, there may be a possible problem in your future. I believe there's a law on the books in the great state of Missouri that requires the use and consumption of bacon!
Now that's MY kind of state!!

Quote:
Originally Posted by Goonie View Post
I think it has something to do with the bacon grease lubing the inside of the arteries and veins to keep the blood slidin' right on through.
Hmmm... sounds good to me! Not too logical, but good...
__________________
Already we are boldly launched upon the deep; but soon we shall be lost in its unshored, harbourless immensities.

- - H. Melville, 1851
W2R is offline   Reply With Quote
Old 04-21-2008, 09:29 AM   #29
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
HFWR's Avatar
 
Join Date: May 2005
Location: Lawn chair in Texas
Posts: 12,964
I don't eat much bacon, and certainly don't claim it's a "health food", but I'd bet it's at least as healthy as a donut..
__________________
Have Funds, Will Retire

...not doing anything of true substance...
HFWR is offline   Reply With Quote
Old 04-21-2008, 09:38 AM   #30
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
cute fuzzy bunny's Avatar
 
Join Date: Dec 2003
Location: Losing my whump
Posts: 22,697
And with that, I am pleased to present once again....the bacon maple bar...

__________________
Be fearful when others are greedy, and greedy when others are fearful. Just another form of "buy low, sell high" for those who have trouble with things. This rule is not universal. Do not buy a 1973 Pinto because everyone else is afraid of it.
cute fuzzy bunny is offline   Reply With Quote
Old 04-21-2008, 09:39 AM   #31
Administrator
W2R's Avatar
 
Join Date: Jan 2007
Location: New Orleans
Posts: 38,934
Quote:
Originally Posted by HFWR View Post
I don't eat much bacon, and certainly don't claim it's a "health food", but I'd bet it's at least as healthy as a donut..
I don't eat much of either, since I don't regard either as being very healthy. I must admit that if I found out I was dying in a month I'd buy out Krispy Kreme and then start frying up that bacon while working my way through the donuts...
__________________
Already we are boldly launched upon the deep; but soon we shall be lost in its unshored, harbourless immensities.

- - H. Melville, 1851
W2R is offline   Reply With Quote
Old 04-21-2008, 09:58 AM   #32
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
 
Join Date: Jul 2003
Location: Kansas City
Posts: 7,409
Quote:
Originally Posted by Goonie View Post
W2R, there may be a possible problem in your future. I believe there's a law on the books in the great state of Missouri that requires the use and consumption of bacon!

Since old habits are hard to break, all of my relatives on my Dad's side of the family that either live in or have lived in MO, use bacon very religiously in meal preparation. BTW, almost all of them have lived fairly long lives.......mid to late 70's, all the way up to the late 90's. And not even one of them ever died from clogged arteries or other related diseases! I think it has something to do with the bacon grease lubing the inside of the arteries and veins to keep the blood slidin' right on through.
Bacon! Bacon! Homemade bacon cheeseburgers the other night.

Good thing thing the curtains were down - teflon pan NOT cast iron.

I'd better get a grip and watch that sort of thing. Bacon without cast iron - a no no in MO - I've got more to learn.

heh heh heh
__________________
unclemick is offline   Reply With Quote
Old 04-21-2008, 10:19 AM   #33
Administrator
W2R's Avatar
 
Join Date: Jan 2007
Location: New Orleans
Posts: 38,934
Quote:
Originally Posted by unclemick View Post
Bacon! Bacon! Homemade bacon cheeseburgers the other night.

Good thing thing the curtains were down - teflon pan NOT cast iron.

I'd better get a grip and watch that sort of thing. Bacon without cast iron - a no no in MO - I've got more to learn.

heh heh heh
From where I sit that sounds like a Cheeseburger in Paradise....
__________________
Already we are boldly launched upon the deep; but soon we shall be lost in its unshored, harbourless immensities.

- - H. Melville, 1851
W2R is offline   Reply With Quote
Old 04-21-2008, 11:14 AM   #34
Thinks s/he gets paid by the post
 
Join Date: Dec 2007
Posts: 4,764
Quote:
Originally Posted by cute fuzzy bunny View Post
And with that, I am pleased to present once again....the bacon maple bar...

I love bacon. However the mixture of salty smoky tasty bacon does not appeal to me when it is tainted with the sweetness of maple.
__________________
Notmuchlonger is offline   Reply With Quote
Old 04-21-2008, 11:45 AM   #35
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
Moemg's Avatar
 
Join Date: Jan 2007
Location: Sarasota,fl.
Posts: 10,037
I was just at the gym and they have the food channel going constantly(What are they thinking ) . The chef was making a bread pudding using day old doughnuts. Yuck ! Even while sweating my a-- off that did not appeal to me .
__________________
Moemg is offline   Reply With Quote
Old 04-21-2008, 03:28 PM   #36
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
TromboneAl's Avatar
 
Join Date: Jun 2006
Posts: 11,199
Quote:
You may want to research this further. Unless you have a "commercial" grade stove, it will be pretty hard to cook with "too high heat."
The burners on my stove are only 8,000 BTU's/hr with propane. That can be inconvenient. Why don't non-commercial stoves give more heat?
__________________
Al
TromboneAl is offline   Reply With Quote
Old 04-21-2008, 03:48 PM   #37
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
RonBoyd's Avatar
 
Join Date: Dec 2007
Location: Denver, Colorado
Posts: 5,280
Quote:
Originally Posted by TromboneAl View Post
Why don't non-commercial stoves give more heat?
My first guess would be that it is a cost-cutting issue for competitive advantage; a commercial grade stove is very expensive -- 3 or 4 times more. More importantly, most people wouldn't know what to do with all that heat anyway. Therefore, that is much less important than, for example, a lower cost self-cleaning oven... or pretty knobs.

That and a commercial-grade stove is generally much larger and heavier. Kitchens in most (non-McMansion) homes are too small for that type of equipment.

It is a good question though. Perhaps someone knows the real reason.
__________________
RonBoyd is offline   Reply With Quote
Old 04-21-2008, 06:01 PM   #38
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
cute fuzzy bunny's Avatar
 
Join Date: Dec 2003
Location: Losing my whump
Posts: 22,697
I've got two burners on mine that do 12,500. Pretty sure you'd need a bigger gas line to go into one of the commercial jobs. A half inch line might not cut it.
__________________
Be fearful when others are greedy, and greedy when others are fearful. Just another form of "buy low, sell high" for those who have trouble with things. This rule is not universal. Do not buy a 1973 Pinto because everyone else is afraid of it.
cute fuzzy bunny is offline   Reply With Quote
Old 04-21-2008, 06:15 PM   #39
Thinks s/he gets paid by the post
Rambler's Avatar
 
Join Date: Jul 2007
Posts: 2,250
As far as I remember, cast iron actually likes high heat, as long as there is enough oil in the food being cooked.

When we designed our home, we put in an area for an outdoor kitchen in a screen room. Its not finished yet, but we plan to put in a couple of "Camp Chef" type stoves. I'm thinking one with a couple of 60k BTU burners, and one with 30k BTU burners. I'm going to install those on top of a stainless steel table, and that is where we will do our canning (if I can get DW to learn how with me). We are going to be planting a few fruit trees and would like to "put up" what we don't eat fresh. AND, I can use my dutch ovens out there to cook up a bunch of goodies when we have the crowd over for a meal.

R
__________________
Rambler is offline   Reply With Quote
Old 04-22-2008, 10:57 AM   #40
Thinks s/he gets paid by the post
 
Join Date: Mar 2007
Posts: 3,323
I'm pleased to report that I cooked salmon in butter for breakfast this a.m. (shut up..it's the Atkins diet), cooked on 5 instead of blasting the salmon on level 9 like I usually do which is the highest heat on the electric stove, and it came out great. No sticking! Going to wash it up with just water and a scrubbie, and it is good to go. Thanks for the help!
__________________

__________________
Please consider adopting a rescue animal. So very many need a furr-ever home and someone to love them! And if we all spay/neuter our pets there won't be an overpopulation to put to death.
Orchidflower is offline   Reply With Quote
Reply


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Stupidly good deal on cast iron pans cute fuzzy bunny Other topics 53 01-02-2008 03:09 PM
$2,500 for 4 Pots, And Other Mega-Mistakes FinallyRetired FIRE and Money 5 05-13-2007 07:28 PM
Poll: surgery or cast? wabmester Health and Early Retirement 32 01-13-2007 07:49 PM
Judge Pumps Iron While Judging Daneboy Other topics 9 07-01-2006 09:05 PM
Fishing Pod Cast? kayelem Other topics 1 02-20-2005 04:46 AM

 

 
All times are GMT -6. The time now is 09:57 AM.
 
Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2017, vBulletin Solutions, Inc.