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Old 10-28-2015, 07:16 AM   #41
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I really do not care what they publish or say on this topic at all: I love bacon and many other processed meats and will eat as much as I can (read as much as wife will allow), as often as I can (read as often as wife will allow) for as long as I can (read as long as wife will allow)!
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Old 10-28-2015, 08:43 AM   #42
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How can you have any pudding if you don't eat your meat?
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Old 10-28-2015, 10:12 AM   #43
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Guess what happens with the celery seed extact? Combine it with meat, and it forms the same nitrates as are used in traditional curing! But, but, but... it's 'natural'!
I also heard that celery contains a lot of dihydrogen monoxide! That sounds dangerous to me!!!!
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Old 10-28-2015, 10:13 AM   #44
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Well, it wouldn't hurt my feelings at all if they stopped selling doughnuts with bacon sprinkles on them. The taste of maple frosting with bacon bits is just wrong. I hate it when I unknowingly get one and bite into it!

Give me maple doughnuts or give me bacon and eggs, but please, don't mix them together!
Totally agree! And please get rid of those chocolate/bacon concoctions!
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Old 10-28-2015, 10:24 AM   #45
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Totally agree! And please get rid of those chocolate/bacon concoctions!
While we are doing that, can we please get rid of 'white chocolate'?

Bacon adds a lot of flavor to things. One does not have to consume huge amounts of it to benefit from it. A few slices in a two pound meat loaf works wonders.
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Old 10-28-2015, 12:49 PM   #46
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Wanna get even with the WHO? How about one of these sandwiches!

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SILVER PALM'S THREE LITTLE PIGGY SANDWICH DOUBLE SMOKED HAM, PORK TENDERLOIN, BACON, GRUYERE CHEESE & A FRIED EGG ON A BRIOCHE BUN $13.95
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Old 10-28-2015, 01:49 PM   #47
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As it happens, I just got back from the store where I bought two pounds of the thick-sliced bacon I like (8-9 slices per pound). That will last the two of us about 10 days.
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Old 10-28-2015, 01:57 PM   #48
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As it happens, I just got back from the store where I bought two pounds of the thick-sliced bacon I like (8-9 slices per pound). That will last the two of us about 10 days.
Oh yum, eat an extra slice for me, ok? I love bacon, and that sounds so delicious.
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Old 10-28-2015, 02:16 PM   #49
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We always steer clear of that cancer-giving bacon and always reach for the bacon with the "non-carcinogenic" label.
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Old 10-28-2015, 02:35 PM   #50
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We always steer clear of that cancer-giving bacon and always reach for the bacon with the "non-carcinogenic" label.
Haven't seen that label yet, but I'm sure I will soon.
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Old 10-28-2015, 02:38 PM   #51
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Old 10-28-2015, 03:22 PM   #52
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Haven't seen that label yet, but I'm sure I will soon.
Makes one wonder it some company has not snagged "Cancer Free Meat" as a trade mark.
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Old 10-28-2015, 03:58 PM   #53
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Wanna get even with the WHO? How about one of these sandwiches!


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This looks surprisingly reminiscent of a cross section of a coronary artery lined by a nasty looking plaque that has eroded and caused a nice occlusive thrombus. Sandwich art imitating life (oh no wait, death!).
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Old 10-28-2015, 04:14 PM   #54
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Texas Motor Speedway preps Jeff Gordon special: a bacon doughnut sundae

http://www.guidelive.com/food-and-dr...-aaa-texas-500
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Old 10-28-2015, 04:52 PM   #55
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The bottom line for me is, we are all going to take the long dirt nap sooner or later, so you might as well enjoy the ride as long as you can. I had lunch the other day with a work buddy who is 87, still smokes, has his bourbon every day and is still sharp as a tack.

Bring on the bacon and processed meats.
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Old 10-28-2015, 06:29 PM   #56
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Texas Motor Speedway preps Jeff Gordon special: a bacon doughnut sundae
Truly discusting!
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Old 10-28-2015, 07:36 PM   #57
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Why even bother wakening up in the morning if I can't have bacon! I will take my chances. I come from a long line of carnivores. My dad and grandfather were/are meat and potatoes kind of guys. As a matter of fact, Dad and I take one weekend a year and process several hundred pounds of polish, chorizo, pan, and italian sausage. Dad built an awesome smokehouse and it's alot of fun. I believe I will take my chances and enjoy the venison, pork and beef that we use to make some of the tastiest sausage around!
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Old 10-28-2015, 10:09 PM   #58
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I grow my own pork, cure and smoke the pork bellies myself. I could add carcinogens but I don't. Raise it yourself and you can decide what goes in and what doesn't. And some people say farmers are dumb. Sheeze!
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Old 10-29-2015, 08:27 AM   #59
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I grow my own pork, cure and smoke the pork bellies myself. I could add carcinogens but I don't. Raise it yourself and you can decide what goes in and what doesn't. And some people say farmers are dumb. Sheeze!
What do you cure it with? AFAIK, it is the nitrates that are the carcinogenic concern. And, AFAIK, most curing involves nitrates (maybe some use only sodium?), even the 'uncured' meats that use some celery derived product.

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Old 10-29-2015, 09:26 AM   #60
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Cold Smoking Meats: Don't Do It
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