microwave cooking bacon

[Ginger Spice]

But you're already so hot
How could you ever burn yourself?

Oh, I like you

 

[homer]

Oh, I like you

Does that mean Senior Di$count? *Ka-ching $$$*

 

[Ginger Spice]

Does that mean Senior Di$count? *Ka-ching $$$*

I said I like you, not love you

 

[Happy2]

Oh, I like you

What a shame I dont see girls under 30 Eh Ginger

 

[Phoebe]

What a shame I dont see girls under 30 Eh Ginger

See put ya contacts back in ya old bastard!!

 

[homer]

I said I like you, not love you

Oh like = no di$count? and love = heavy di$count....dammit, you need to pay this lovely lady a lot, a whole lot more compliments, H2. Senior Di$count awaits.

 

[Phoebe]

Oh like = no di$count? and love = heavy di$count....dammit, you need to pay this lovely lady a lot, a whole lot more compliments, H2. Senior Di$count awaits.

Love means you may have to pay more in the end, so I would go for like.... could be cheaper in the long run!!

 

[homer]

Butt butt...if you read clearly, she said and I quote "I said I like you, not love you ", end quote. That sounds to me like gives you squat, and love gives you some.

 

[Phoebe]

Butt butt...if you read clearly, she said and I quote "I said I like you, not love you ", end quote. That sounds to me like gives you squat, and love gives you some.

Like = you pay her to leave
Love = you pay her when the love drys up to leave and continue to pay long after she is gone! she wins either way .... Sucks to be you at the moment....

 

[Ginger Spice]

What a shame I dont see girls under 30 Eh Ginger

Oh no. Dreams crushed.

 

[Phoebe]

Oh no. Dreams crushed.

Thats how men feel 24/7/365 ....

 

[homer]

Like = you pay her to leave
Love = you pay her when the love drys up to leave and continue to pay long after she is gone! she wins either way .... Sucks to be you at the moment....

Ahhh....that explains it. The never ending matrimonial paychecks when love ends..love truly hurts...
I know i suck...i suck very well actually...but this only applies to ladies only.

 

[Happy2]

As long as H2 isn't makin bacon by porking the pigs.
On topic - if you like your bacon crisp pan fry some thinly sliced kaiserfleisch

or
1. Take a frying pan add some rosemary, and thyme, put on a medium heat and add the bacon.

2. Cook on each side until the bacon is brown.

3. Add about 1/3 can Guinness (1/3 pint), and reduce until you get a treacly mess in the pan and coating the bacon.

4. Keep cooking until you have enough crunchy bits.

5. Stick bacon in roll, add HP sauce to taste. Drink freshly made coffee. Enjoy.

In the purest and simplest sense, bacon is a belly of pork which has been cured by salting; but of course there are numerous regional variations of bacon; some smoked, some not, some cooked and some raw - some don't even use belly pork, but another cut entirely.

Historically, bacon was a staple food for the working class. Pigs were cheap and easy to breed for the table, as they will eat virtually anything (including cars if you believe Emir Kusturica). Bacon is always cured, or salted - a process that draws moisture out of the meat and significantly delays spoilage, so it can be kept for long periods. In addition, many styles of bacon are smoked, which combined with the fatty nature of pork belly provides bacon with a rich and hearty flavour - meaning a little went a long way to feeding the whole family.

The English word is derived from the Old French word, bakko; meaning ham. The Modern French word bacon came to mean any cut of pork, usually salted. The French even had a term repas baconique, which was a festival where only pork was served. The English perfected the technique of salt curing and smoking belly pork and borrowed the French term for the meat, and the word was returned to the French and now means what it does in English speaking countries; salted belly of pork.

The traditional preparation of bacon involves salt - and lots of it. Once the pig has been slaughtered, the belly is removed and rubbed with dry salt. The moisture that is drawn out of the pork due to simple osmosis quickly forms a brine. The belly is left to steep and cure in this salty liquid and turned daily, for up to 2 weeks. Once fully cured, the belly is washed of excess salt and then given one of three treatments - air-drying, cold-smoking or hot-smoking. The first two result in raw bacon, much in the same manner that gravlax and smoked salmon result in raw fish. Hot smoked bacon on the other hand has been cooked through.

These days most bacon found in supermarkets is hot smoked, but not in the traditional manner. The whole process is expedited (and therefore much cheaper) by first injecting the un-cured belly with brine, then an atomized smoke and hot water solution is injected to cook and provided a smoky flavour to the belly. This is bacon at its most pointless, and when prepared in such a manner it tends to ooze moisture in the pan and end up dry. The flavour also suffers, instead of a full and delicious natural smoke flavour, a pale chemical imitation is the result.

The only way to get real bacon these days is to visit specialist butchers that prepare their own. Not only will you receive a superior product, but you will be supporting a dying art that if we are not careful, will disappear forever. German and Austrian butchers make a product called kaiserfleisch or sometimes speck, and good Italian butchers will make pancetta. These are both prepared in a very similar manner to good quality bacon. Of course, you could try visiting a specialist English or Irish butcher and ask for raw or green bacon, which ideally should be cold smoked.

Bacon is not made form the same pigs you get regular pork from. Table pork is produced form 3 different grades of pigs; porkers, superporkers and finishers. These tend to have lean meat and a dressed weight of up to 60 kg. Pigs bred for bacon production are known as baconers and are sold at an age of around 24 weeks. They have a higher body fat ratio than regular pigs and can weigh up to a whopping 100 kg.

There are several different varieties of bacon. Middle bacon rashers possess the familiar bacon shape, that is a thin strip of belly pork with a lean round piece of loin at one end. Streaky bacon is the same cut minus the round loin end. Picnic or café bacon is various off cuts of pork that are pressed into a pseudo-bacon shape and should obviously be avoided. Gammon is a specialty of the United Kingdom that is a joint of pork - not the belly, that is cured and prepared in the same manner as regular bacon.

Just as there are a large variety of bacon styles, there is an equally large array of cooking methods, depending on the dishes country of origin.

In Britain and countries influenced by their cuisine, such as the United States, Australia and New Zealand, bacon is cut into thin rashers, then grilled or fried. It is generally considered a breakfast dish, witnessed most often in the famous dish of bacon and eggs. In Germanic countries bacon tends to be cut into thicker slabs, then poached or braised. The cooked bacon is often served up with an accompaniment of cabbage or potatoes. This is rich and robust fare perfect for colder climates. French influenced cuisine tends to use bacon as a flavouring agent, rather than a solo ingredient. This is typified by lardons, which are small dice or rectangular strips of bacon that are cooked at the beginning of a dish to enrich the final result with a nice smoky, salty pork flavour.

I tried your bacon and Guiness for lunch Nomansland Very nice
I altered one thing
Coffee with it Nah I had the rest of the Guiness
Bloody lovely Thanks

 

[Mrs Langtrees]

I always think it the sauce you add to your bacon sandwich, I like mine on fresh bread with hp sauce or one of the smoked hickory sauces.

 

[Phoebe]

Sourdough bread toasted, bacon crispy , butter on bread and Tomato sauce, orgasmic....

 

[XLNC]

I always think it the sauce you add to your bacon sandwich, I like mine on fresh bread with hp sauce or one of the smoked hickory sauces.

I hope you meant HP sauce. Or did you turn our favourite pirate into sauce?

 

[XLNC]

I must ask Your XLNC Where's your sausage ?

It's always BYO sausage for a Ginger brekkie.

Perhaps the lovely lady has all ready eaten it

Probably. It's a Vienna sausage, barely a mouthful.

 

[Phoebe]

It's always BYO sausage for a Ginger brekkie.

Probably. It's a Vienna sausage, barely a mouthful.

Awwwwwww poor baby!!

 

[Miss Monique]

Probably. It's a Vienna sausage, barely a mouthful.

Size is not important luv it's how you use it. More than a mouthful is a waste of a man ops I mean sausage

 

[XLNC]

Size is not important luv it's how you use it. More than a mouthful is a waste of a man ops I mean sausage

Thank you, Miss. Us OADs are always getting the short end, continually ribbed.

 

[Happy2]

Doesn't matter how small Still check out the size of the girls teeth
Maybe when we fellas are getting the health check we should do a mouth and tooth measurement on the ladies
I still have my grandfather's horse tooth rasp if any men wish to borrow it No one likes a tooth scrape
Not even AOD's

 

[Miss Monique]

Nothing worse then sharp fangs

Forgive me but what is AOD's?

 

[Phoebe]

Nothing worse then sharp fangs

Forgive me but what is AOD's?

Teeth are great....

 

[Happy2]

Nothing worse then sharp fangs

Forgive me but what is AOD's?

I take it you have never met His XLNC Miss M
Our great forum identity is what you would call rather a height challenged man of a extremely odious nature and has skin so alabaster white as to have a bluish tinge
All that is to long
So we agreed to shorten it to
Odious Albino Dwarf OAD

 

[chibi]

We seriously need to consider selling a bacon-flavoured lube...

 

[Happy2]

mm male chauvinist lube
Doesn't sound sexy

 

[homer]

I hope you meant HP sauce. Or did you turn our favourite pirate into sauce?

Let's not go there.

 

[XLNC]

Let's not go there.

Why not? He is a saucy pirate.

 

[homer]

Why not? He is a saucy pirate.

Is that speaking from personal experience? I see the sauce has a profound effect of you extending your red tongue.

 

[Nomansland]

I always think it the sauce you add to your bacon sandwich, I like mine on fresh bread with hp sauce or one of the smoked hickory sauces.

Maple syrup or a light honey banksia or peppermint or some balsamic glaze