Text 4619, 82 rader
Skriven 2010-12-05 22:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JON JUSTVIG
Ärende: Bacon & Eggs
====================
-=> Quoting Jon Justvig to Jim Weller <=-


    To: Dave Drum

> The bacon does have too much salt.

Unsliced slab bacon can be soaked in water to remove salt. You loose
some of the smokiness too though. You take the rind off the bacon
and slice it after it is finished soaking.

> I've been using a generic brand of bacon.
     
Bacon is one the foods I'll pay a premium for, to get good quality.
I only buy Mitchell's Heritage bacon. Mitchell's got bought out by
Canada Packers but they kept the brand intact and the quality up. It
only costs about 25% more than national brand names and double that
of generic bacon. It is quite lean, double smoked naturally, sliced
double thick and not too salty or plumped up with liquids (it
doesn't piss skanky yellow fluid when it hits the pan). Only
available in western Canada I'm afraid.

> I cannot eat the fat on the bacon.  I love the lean.

Mitchell's is so lean that it barely throws off enough fat to fry up
some hash browns and eggs for a complete breakfast. There's never
any left over. And as such it's really cheaper than the so-called
cheap brands when you consider how much edible meat you get per
pound of raw.

    To: Jim Weller

> I love omlettes too.  I make mine with the egg folded over with
> small cubed ham pieces with a little bit of cheddar cheese

Ever make a Western AKA a Denver omelette? Ham, onion and green
pepper. Also very tasty.

> Feel just fine, so I just make sure I'm not excessive about the
> amount of salt/fat intake I get.

As I get older I tend to watch those things more carefully too.

> I've never had fried cabbage or soybeans.

"Fried" cabbage is actually briefly sauteed or stir fried, with
just enough moisture that it half steams at the same time.

The young green soybeans were a new thing to me too.

 JW> Norwegian Eggs, Asparagus with Cheese Sauce and Bacon

> What a coicidence

It wasn't you know; I picked it on purpose. [g]

> What does asparagus taste like?

It has hints of pea-, green bean- and artichoke-like flavours but it
really is unique. It needs to be as fresh as possible, and not
canned to truly appreciate it.

    To: Dale Shipp

> What health risks are there for too much salt?

It can aggravate high blood pressure but I don't think it causes it
in the first place. So if your pressure is good don't worry about
it.



Cheers

YK Jim


... Creativity is allowing yourself to make mistakes.

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