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Quote:

Originally Posted by Bill Douglas (Post 6432982)

LOL, firstly I don't buy that cheap fatty sh it. . :)

what? it's almost by definition: bacon is fatty. pork belly right?

lean bacon? canadian bacon?

we raise a free range pig every year. this year was the first year the pig was fat enough to even make bacon. havent tried any, but i have a freezer full of uber organic bacon. the pigs ate a balance diet of veggies, nuts..and some pig food.
my neighbor lady hits the local markets for the toss outs..and i pic acorns for her.

Quote:

Originally Posted by Zeke (Post 6433021)

Really? I would sure not want to hear any of you bacon eaters say you wouldn't eat a hot dog because of the ingredients.

I get a kick out of people ordering a donut and low fat milk. I wonder if anyone ever ordered bacon and Egg Beaters. If I witnessed that I would probably choke to death from laughter.

But, it gets worse. In the South they like to put "fat back" in the collard greens. If that isn't the perfect dichotomy, I don't know what is.

There is so much oil and fat in your digestive tract that you can't absorb the nutrients from the greens.

So, it all just slides right on out.

Of course they don't sell any 32" waist pants down there either. Or 34.

Why? I do that all the time. It's called picking and choosing what I want to spend my calories on. I might eat a steak and veggies but ignore the potatoes and get a slice of pie for dessert instead. Or drink iced tea instead of a milkshake and get some onion rings, etc.

Fat is an essential nutrient. As long as you are aware that it's twice as calorie dense as carbs or protein and adjust accordingly you are golden.

Interesting how Americans got fatter so much quicker once the gummint started forcing low-fat and high starch food on us with their BS food pyramids.

I'm not in my best shape right now and could use some more exercise, but this southern boy's Levi 501's are 32x32, what are yours?

Quote:

Originally Posted by vash (Post 6434255)

If I get reincarnated, I want to be the free range pig at your place.

Our bacon tends to be Canadian bacon style. Lean. It could be shoulder bacon I don't know, but I don't buy that streaky bacon that would be pork belly. Also if it's "rindless" it's just a low fat cut of pork that's had the smoke house treatment.

In this country we get a lot of cheap bacon from places unknown :eek: such as Indonesia or thereabouts and it's full of water and preservatives. Plus the poor pig was rasied in a factory on a diet of anti-biotics, growth hormones and palm tree oil by-products.

I CANNOT BELIEVE I AM THE FIRST ONE TO SAY THIS!

George Foreman-style griddle. The one I use has removeable cooking surfaces. Ridged. Sloped. Grease drips into tray. Both sides cook evenly. Perfectly.

When done, griddles go into sink/dishwasher, tray empties however you do your grease. (I put a damp paper towel in a plastic dixie cup, tip the tray in, and when done, it goes in the sink, and the cup goes in the trash).

Perfect bacon every time; less done is on the outer edges, well done in the center of the griddles.

Quote:

Originally Posted by fingpilot (Post 6434862)

You must cook your bacon in shifts, because there is no way I am getting enough bacon on that thing for my family :D

Quote:

Originally Posted by Bill Douglas (Post 6434436)

i get it. in the States, it's all about the pork belly.

canadian bacon..i'm pretty sure it is from the backstraps..or loin. we call that "ham".

I give you bacon infused whiskey

Bacon infused whiskey