Someone needs to pay, maybe.

Someone needs to pay, maybe. (Full Version)

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jlf1961 -> Someone needs to pay, maybe. (10/21/2013 9:44:53 AM)
After a long hiatus out of an attempt to live more healthy, bacon and sausage has returned to my diet, in moderation of course. However, in the old days, I could fry up some bacon or sausage and have enough grease left in the frying pan to add flour to and make gravy... Not anymore, fry a pound of Jimmy Dean for sausage gravy and there is barely any grease in the pain. We are being ripped off!! Same with thick cut bacon, fry a pound and there is only enough grease to scramble two eggs. What has happened to the fat?

ShaharThorne -> RE: Someone needs to pay, maybe. (10/21/2013 9:50:23 AM)
They are making the pigs leaner...

jlf1961 -> RE: Someone needs to pay, maybe. (10/21/2013 9:54:51 AM)
quote: ORIGINAL: ShaharThorne They are making the pigs leaner... Why would anyone want skinny pigs?

DaddySatyr -> RE: Someone needs to pay, maybe. (10/21/2013 10:12:33 AM)
Why anyone would want to eat anything that comes from a pig is beyond me but, I have found that Turkey bacon is really quite tasty. Beef Sausage has always been my personal choice. To answer the question; I believe that companies are engaging in a pre-emptive strike before certain tides that have been set in motion allow the government to dictate what can be sold "for the 'good' of the people" and in the interests of "keeping health care costs down for everyone". It's a conspiracy, to be sure.

OsideGirl -> RE: Someone needs to pay, maybe. (10/21/2013 10:16:49 AM)
I can't do Turkey Bacon...it's a FrankenFood. I only do uncured bacon or Canadian Bacon.

eulero83 -> RE: Someone needs to pay, maybe. (10/21/2013 10:34:26 AM)
If pork belly is not fat enough use the jaw, if you want more fat than the back is the ultimate choice. Maybe you bought a piece that didn't come from the lower belly but more close to the lion, another possibility is you're cooking at an higher temperature than ususal and the fat browns before melting.

eulero83 -> RE: Someone needs to pay, maybe. (10/21/2013 10:47:18 AM)
quote: ORIGINAL: DaddySatyr Why anyone would want to eat anything that comes from a pig is beyond me but is it a religious healt or taste issue?

needlesandpins -> RE: Someone needs to pay, maybe. (10/21/2013 11:15:28 AM)
a very lean pig is an untasty pig. pig needs some fat to keep the meat moist. i am very fussy about fat on meat unless it's crispy and on a pig once it's cooked, but you do need it on the meat to start with. the trouble that you American have is the you insist on dunking everything in fricking brine first. That's a killer for good bacon. dry cured bacon from free range pig is the only way to go. as for all this 'leaner meat means healthier people' bullshit........yeah how's that working out already. back in the day animals were fatter, tasted better, and people were thinner because they didn't eat so much. i watch some of the food programs from you guys, and your portions could feed at least two of us. as always; it's not what you eat, it's how much of it you eat without exercising to burn it off in most cases. needles

DaddySatyr -> RE: Someone needs to pay, maybe. (10/21/2013 12:19:41 PM)
quote: ORIGINAL: eulero83 quote: ORIGINAL: DaddySatyr Why anyone would want to eat anything that comes from a pig is beyond me but is it a religious healt or taste issue? It's sort of neither yet all of them. I'm neither Jewish nor Muslim but I find the thought of eating pig meat revolting. I believe they're filthy animals that live in their own mess and that can't be healthy. As far as taste; I have to admit for yearning for a nicely done pork chop, every once-in-a-while but all I need is to think about that nasty, shit-living pig and I'm relieved of that desire.

needlesandpins -> RE: Someone needs to pay, maybe. (10/21/2013 1:01:43 PM)
actually given the choice the pig is one of the cleanest creatures there is. if he lives in filth it's because humans make him. you eat beef and yet yard or barn reared beef are some of the filthiest kept animals there are. if you made the choice to eat free range you'd be eating a pig that lives a clean life. it's rare for any animal to choose to live in squalor, but all commercially reared barn animals will be deep littered. needles

leonine -> RE: Someone needs to pay, maybe. (10/21/2013 1:28:05 PM)
quote: ORIGINAL: needlesandpins a very lean pig is an untasty pig. pig needs some fat to keep the meat moist. i am very fussy about fat on meat unless it's crispy and on a pig once it's cooked, but you do need it on the meat to start with. the trouble that you American have is the you insist on dunking everything in fricking brine first. That's a killer for good bacon. dry cured bacon from free range pig is the only way to go. There's nothing wrong with brine curing, when I had a farm we made ham and bacon that way and it was lovely, but you have to let it dry out afterwards. Factories leave as much water in as they can because it puts up the weight, that's why mass produced bacon leaves white scum in the pan instead of fat. quote: as for all this 'leaner meat means healthier people' bullshit........yeah how's that working out already. back in the day animals were fatter, tasted better, and people were thinner because they didn't eat so much. i watch some of the food programs from you guys, and your portions could feed at least two of us. as always; it's not what you eat, it's how much of it you eat without exercising to burn it off in most cases. needles A friend of my wife's had a book by some American exercise guru, and she was all about "you eat fat you'll get fat." I read halfway through then realised that she'd made an elementary mistake in the arithmetic in all her energy charts; and she must have known it was wrong, because the book was the second edition, and someone would have pointed it out by then. Fat is just another source of calories, and calorie intake is good or bad depending on what you do with it. Burn it all off and you'll be fit: sit around not using the energy you ate, and it'll go to your butt. Your choice. A 19th century book on farming said that you should feed a pig till it was too fat to walk before you killed it. But that was food for people who worked with their hands all day, and when they didn't walk they rode a horse; they needed a high-calorie diet that would make anyone but a professional sportsman into a lardball these days.

eulero83 -> RE: Someone needs to pay, maybe. (10/21/2013 1:39:01 PM)
I quote what needlesandpins said, pig can survive in filthy condition and can digest anything, this doesn't mean they have to live there, if it happens it's because some take advantage of it, and bovines in intensive breeding farms live in shit and are fed worse. About the pig I have that issue with pig skin, also when it is used for zampone, that's something I don't like to eat, but I don't find gross the meat.

kiwisub12 -> RE: Someone needs to pay, maybe. (10/21/2013 1:55:51 PM)
Pigs can be housebroken. They don't voluntarily live in their own faeces - they are forced to by the farmer. I read somewhere that pigs eliminate in the same place if given the option, so their living space is clean. However, if factory standards are up to par, what is on their skin won't transfer to the meat, so pig meat should be not cleaner or dirtier than chicken or cow meat.

eulero83 -> RE: Someone needs to pay, maybe. (10/21/2013 2:00:10 PM)
quote: ORIGINAL: leonine Fat is just another source of calories, and calorie intake is good or bad depending on what you do with it. Burn it all off and you'll be fit: sit around not using the energy you ate, and it'll go to your butt. Your choice. I don't completely agree, not all calories are worth the same, like not all the carbs or fats are the same, if you eat foods with a high amount of fat you'll feel hungry soon after, like if you eat pure sugar, as you said that was a kind of diet for people that were continously doing endurance jobs, if you don't use calories from fats (or high glycemic index) quickly yes you'll get fat, it's the problem with junk food it doesn't keep you satiated.

DesFIP -> RE: Someone needs to pay, maybe. (10/21/2013 3:10:04 PM)
I doubt that in a year or two, the amount of fat per rasher of bacon has changed. I do believe that Jeff's cooking two slices now, thin sliced, and not four or five thick sliced bacon. I make two pieces of bacon on rare occasion to go with two fried eggs. It leaves a moderate amount of fat. My son, who lifts weights, makes eight slices which leave a lot of fat simply because it's four times the amount. And if you cook them until crispy and not to the just chewy stage, they also render out more fat.

jlf1961 -> RE: Someone needs to pay, maybe. (10/21/2013 3:15:44 PM)
Due to the number of people here in the house, I usually cook a pound of bacon at a time. I use thick sliced bacon, and do not cook till crispy, never liked burnt bacon, and end up with just a couple of table spoons of fat in the pan. Even less for a pound of sausage. As for putting the stuff in brine, I only buy naturally smoked bacon.

eulero83 -> RE: Someone needs to pay, maybe. (10/21/2013 3:21:17 PM)
OT: just a curiosity, are you talking about breakfast or dinner?

eulero83 -> RE: Someone needs to pay, maybe. (10/21/2013 3:29:32 PM)
quote: ORIGINAL: jlf1961 Due to the number of people here in the house, I usually cook a pound of bacon at a time. I use thick sliced bacon, and do not cook till crispy, never liked burnt bacon, and end up with just a couple of table spoons of fat in the pan. Even less for a pound of sausage. As for putting the stuff in brine, I only buy naturally smoked bacon. if you didn't changed your cooking habits my guess is you are buying a sidecut instead of pure belly, I suggest you to switch to a back cut like Lardo [image]http://0.tqn.com/d/italianfood/1/0/4/0/1/lardosliced.jpg[/image] I'm sure you'll have all the fat you need.

OsideGirl -> RE: Someone needs to pay, maybe. (10/21/2013 4:14:31 PM)
You're basing your comments based on the experience of shopping for food where you're at. In the US, small butcher shops with custom cuts have pretty much disappeared. We're stuck with what ever the grocery stores carry.

freedomdwarf1 -> RE: Someone needs to pay, maybe. (10/21/2013 4:27:06 PM)
quote: ORIGINAL: OsideGirl You're basing your comments based on the experience of shopping for food where you're at. In the US, small butcher shops with custom cuts have pretty much disappeared. We're stuck with what ever the grocery stores carry. I agree. eulero lives in italy where all sorts of bacon cuts are available from virtually all fat to virtually no fat. We get the same wonderful choice here too. Unfortunately, for the majority of the US, you have what we call "streaky" bacon - one of the fattiest and cheapest cuts available and is cut from the belly. Our normal bacon is what you'd call Canadian bacon where you get a decent piece of meat with a small tail-end of the belly. We also have something called 'through-cut' which has the whole section of the back right through to the bottom end of the belly in a single rasher. You guys over the pond really miss out when it comes to bacon cuts.

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