Text 35097, 148 rader
Skriven 2013-03-21 08:44:02 av Dave Drum (1:18/200.0)
  Kommentar till text 35060 av RUTH HANSCHKA (1:123/140)
Ärende: Susie Creemcheez
========================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  ->  -> keeping your eggs waaaaay too long if that's the case.

 ->  ->  SR> Not rotten eggs, just egg smell. They do have one. The hot
 ->  ->  SR> grease doesn't do much for me either.

 ->  -> Hot oil/grease has a comforting odor to me. But, I have never
 ->  -> detected any noticeable "egg" smell from frying fresh eggs.

 ->  SR> Your nose must not work too well then; I can smell them all the way
 ->  SR> down the hall.

 -> My nose works just fine, thank you very much.

 RH> Maybe I'm just more sensitive to that particular one.

 ->  ->  SR> This was in a previous century, before the advent of the
 ->  ->  SR> Internet and computers in every dorm room.

 -> So were the times of which I am speaking.

 RH> Not however in the same location. I could have gotten real bagels if
 RH> I'd had a car on campus or a fridge with a freezer big enough to hold
 RH> more than a mini ice cube tray and one or two popsicles.

I only lived dormitory life for one year (1962-63) at University of Illinois
Chambana campus. Cars were NOT allowed to freshmen and sophomores, there were
NO fridges or even hot plates allowed in the rooms.
 
 ->  -> So? More time to run down the corner store and buy some bagels.
 ->  -> Lender's been

 ->  SR> Corner store? There was a convenience store, but it wasn't very and
 ->  SR> didn't have frozen stuff much other than ice cream.  Like I said,
 ->  SR> previous century.

 -> Possibly in your tiny little corner of the world. We had a Mom & Pop in
 -> every neighbourhood. With bagels and fresh produce, etc. Pop likely was
 -> the butcher, too.

 RH> No such animal close to my dorm.  No fresh produce, no fresh meat.
 RH> There was a small grocery store near campus, but without a car you
 RH> couldn't haul much or get there easily.

So? What's your point? The shoe leather express didn't work for you? Even if
you could haul a lot, where would you store it? A package of bagels, a brick of
cream cheese and a six pack of cold beverage was not a very heavy load -- and
would be consumed in one evening -- assuming the room mate helped out.
 
 ->  ->  -> take it out of the realm of Kosher.   Bv)=

 ->  ->  SR> The bacon took care of that part.

 ->  -> Don't tell Listermann's or Jennie-O or Oscar Mayer or Godschalls ...
 ->  -> all purveyors of turkey bacon and/or hams. Much of it actually
 ->  -> Kosher. I'm disappointed in you Ruth - I thought you were faster
 ->  -> on the uptake than that.

 ->  SR> I said BACON, not bacon substitute.  To go Kosher you could use soy
 ->  SR> "bacon" too, but it ain't bacon. I've eaten the soy bacon, and
 ->  SR> turkey bacon so- called; it's not bacon.

 -> That's a parochial attitude. Soy bacon is not even meat - it's a pretend
 -> meat. I am talking about real meat that is not pork. Just because you
 -> don't think cured turkey is bacon (or ham) doesn't take it from really
 -> being bacon (or ham).

 RH> Not parochial, exact.  Bacon is made from pork and pork alone.  No
 RH> others need apply; they are bacon-like substances. It's kind of like
 RH> calling red clam soup Manhattan Clam Chowder.

Ah, but if it has tatties and all the other chowder stuff then it is, in fact,
chowder. You and the missing moderator not withstanding.
 
 ->  -> that greasy, oily, crispy texture and flavor I remember from my
 ->  -> sacrilegious youth."

 ->  SR> Sounds like it tastes good, but it's not really bacon.  To make
 ->  SR> bacon you have to start with a pig.  They sell beef "bacon" here
 ->  SR> in the Kosher sections, but it's nothing like the real deal.

 -> See above. If I and others want to call turkey, or ovine meat or bovine
 -> meat cured in a brine of sodium nitrite, occasionally sodium nitrate
 -> or potassium nitrate (saltpeter); with sodium ascorbate or erythorbate
 -> added to accelerate curing and stabilize color; With flavorings such as
 -> brown sugar or maple used for some products; And sodium polyphosphates;
 -> bacon then nothing the USDA or Single Ruth says will stop us. Nor our
 -> Rabbis.

 RH> Say what you like, but it still isn't bacon. You can claim the Cubs
 RH> will win the Series this year too; it still isn't happening.

I'd never claim the Cubs will even have a winning record. But, then I never
thought Marv Throneberry and company would ever win the NL pennant - much less
a world series.

And, yeah, it is too bacon. You can call it what you like.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Jalapeno & Bacon Chicken 
 Categories: Poultry, Chilies, Cheese, Citrus
      Yield: 6 servings

      6    Chicken breast halves or
           - large thighs; skinned
      1 tb Chilli spice mix
           Salt
    1/2 c  Chicken broth
      2 tb Lemon juice
    1/3 c  Pickled jalapeno slices;
           - drained
      1 tb Cornstarch
      1 tb Cold water
      8 oz Pkg cream cheese; softened,
           - cut in cubes
      2 sl turkey bacon; crisp-cooked,
           - drained, crumbled

  Sprinkle chicken with chilli spice and a little salt.
  Arrange chicken, bone-side down, in a 4 1/2 to 6 quart
  slow cooker. Pour chicken broth and lemon juice around
  chicken in cooker. Top with jalapeno pepper slices.

  Cover and cook on low-heat setting for 5 to 6 hours or on
  high-heat setting for 2 1/2 to 3 hours.

  Transfer chicken and jalapenos to a serving platter,
  reserving cooking liquid. Cover chicken with foil to keep
  warm.

  If using low-heat setting, turn to high heat setting, For
  sauce, in a small bowl combine cornstarch and water; stir
  into liquid in cooker. Add cream cheese; whisking until
  combined. Cover and cook about 15 minutes more or until
  thickened. Sprinkle chicken with bacon. Serve sauce with
  chicken.

  From: http://www.diabeticconnect.com

  Uncle Dirty Dave's Archives

MMMMM
 
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