Really good soup!

Julie Bove

unread,

Mar 18, 2016, 12:41:25 AM3/18/16

to

I finally got around to making this soup:

http://www.foodlushblog.com/2011/03/recipe-knockoff-campbells-bean-with-bacon-soup.html

The amount of beans may have been slightly off as I used dried instead of
canned and I accidentally dropped a few down the sink as I was draining the
water off. I can't have carrots so omitted those. I also only had celery
hearts so used a little more of those and added some dried celery leaves and
parsley. I also only used a potato masher in the soup. I tend to use that
for beans. No sense in having to hunt down and plug in the immersion
blender when the old fashioned way does just fine.

I actually like this better than Campbell's. Winner! And it makes a
reasonable amount unlike some bean soup recipes that make a ton.

Julie Bove

unread,

Mar 18, 2016, 1:51:24 AM3/18/16

to

"Sqwertz" <swe...@cluemail.compost> wrote in message
news:1wf7s5iz...@sqwertz.com...

> On Thu, 17 Mar 2016 21:41:12 -0700, Julie Bove wrote:
>
>> I finally got around to making this soup:
>>

>> http://www.foodlushblog.com/...
>
> Irony: Julie reading a blog entitled "Food Lush".

I don't read the blog. I just got the recipe there. I don't usually read
blogs.

Sqwertz

unread,

Mar 18, 2016, 12:11:17 PM3/18/16

to

On 3/17/2016 10:51 PM, Sqwertz wrote:
> Irony: Julie reading a blog entitled "Food Lush".
>

> -sw
Your woman abuse is as grotesque, unprovoked, and ugly as anything
anyone in this medium has ever done.

You are a pathological woman-hater and a deeply disturbed and wounded
little man:

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw

I didn't think Julie was even capable of using the phone.

-sw

You seem to have a problem remembering things. Maybe you should have
written down the once you realized you liked it.

-sw

Wow. She catches on quick when her mind isn't clouded by irrational
spite.

-sw

Congratulations! Your post has been approved by Julie.

[High Five]

-sw

Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove.

-sw

You can't rent this stuff at Red Box.

-sw

You tell him Julie!

<snort>

-sw

That wasn't your original argument. Your argument was that you
couldn't remember where you got them. Then when somebody tells you
how to solve that problem, you come up with a different argument to
explain why the proposed solution won't work.

Same 'ol song and dance.

-sw

<snip rest unread>

-sw

So WTF are you basing your unfounded theories on? Angela was about 3
years old and you had left grade school decades earlier. What would
have been your direct experience with the New York public school
system in the early 2000's?

-sw

What I'm trying to say is that Julie is full of shit again. It's
amazing how much time Julie spends describing her miserable fantasy
world.

-sw

Again, only in YOUR house.

-sw

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Sqwertz

unread,

Mar 18, 2016, 12:14:50 PM3/18/16

to

On 3/17/2016 10:51 PM, Sqwertz wrote:
> Irony: Julie reading a blog entitled "Food Lush".
>
> -sw

You criminally STALK and ABUSE women, you sick little dwarfy man!

Here's what you did when you went all over the Usenet impersonating the
well-liked regular named "sf" and posting all her personal data on the
net against her will, including her:

* home address
* age
* cell phone number
* husband's name

etc.

YOU did that, you evil bastard!

And then you had the hubris to actually GLOAT about in public saying:

----------------------------------------------------------------------------------
swe...@cluemail.compost
<1qauy6zyozuo9$.d...@sqwertz.com>
Wed, 25 Nov 2015 21:18:00 -0600
MicroPlanet-Gravity/3.0.4
ab...@blocknews.net

She should call the cops. I've already publicly admitted it is me so
a conviction should be a piece of cake and then forging would stop.
So what's stopping her? I think she suffers from Bovism - she just
loves the attention and drama and screw the rest of the group.

-sw

-----------------------------------------------------------------------------------

And before that you literally stalked poor Omelet, a local Auustin
favorite, right off the Usenet!

In your worst moment ever you actually begged her to KILL you:

-----------------------------------------------------------------------------------
swe...@cluemail.compost
<i6x4dy0h0232$.d...@sqwertz.com>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

Then after having your nose rubbed in your filthy criminal stalking you
came back with, not an apology, nor the slightest remorse, just this:

"The facebook group is much more pleasant."

But we all know that's only because you cower over there in mortal fear
of being booted by the FB admins.

You're _so done_ here virus, I mean really fucking done.

I'm making you a project like no other, expect a lot more of your evil
abuse and hatred to be aired for all to see here.

And we both know there's a google archive full of your hatred of women
just waiting to be hung out on the virtual clothesline to dry.

Enjoy then, you rotten, worthless misogynistic bastard!

John Kuthe

unread,

Mar 18, 2016, 12:46:41 PM3/18/16

to

Yep! Home made beats processed food crap every time, almost! I feel the same way about my home made "baked beans", much better than that canned crap!

Cooking is COOL! :-)

John Kuthe...

Julie Bove

unread,

Mar 18, 2016, 2:08:19 PM3/18/16

to

"John Kuthe" <johnk...@gmail.com> wrote in message
news:f56ab50a-5edc-4241...@googlegroups.com...

I prefer my own baked beans too. Alas, the only other person I know who
likes them is my nephew. The others prefer canned.

John Kuthe

unread,

Mar 18, 2016, 2:57:23 PM3/18/16

to

The canned baked beans are overly sweet and mushy! I like my beans a little el dente.

John Kuthe...

cshenk

unread,

Mar 18, 2016, 6:10:05 PM3/18/16

to

Julie Bove wrote in rec.food.cooking:

Actually, looks good! I got a chuckle though out of this part:

Just like Campbell's used to make, except not from a can.
•3 cans white beans, rinsed and drained (I used cannelini because it's
what I had on hand; navy beans would be even better)

Yes, looks like about 8 cups of soup there?

--

Julie Bove

unread,

Mar 18, 2016, 6:21:36 PM3/18/16

to

"John Kuthe" <johnk...@gmail.com> wrote in message

news:e77d7d81-58eb-48e1...@googlegroups.com...

Mine are sweet but from caramelized onions, mainly. They are cooked to
death though so quite soft. But the sauce is very thick.

Julie Bove

unread,

Mar 18, 2016, 6:23:43 PM3/18/16

to

"cshenk" <csh...@cox.net> wrote in message
news:ysqdnfKemsQq4XHL...@giganews.com...

> Julie Bove wrote in rec.food.cooking:
>
>> I finally got around to making this soup:
>>
>> http://www.foodlushblog.com/2011/03/recipe-knockoff-campbells-bean-wit
>> h-bacon-soup.html
>>
>> The amount of beans may have been slightly off as I used dried
>> instead of canned and I accidentally dropped a few down the sink as I
>> was draining the water off. I can't have carrots so omitted those.
>> I also only had celery hearts so used a little more of those and
>> added some dried celery leaves and parsley. I also only used a
>> potato masher in the soup. I tend to use that for beans. No sense
>> in having to hunt down and plug in the immersion blender when the old
>> fashioned way does just fine.
>>
>> I actually like this better than Campbell's. Winner! And it makes a
>> reasonable amount unlike some bean soup recipes that make a ton.
>
> Actually, looks good! I got a chuckle though out of this part:
>
> Just like Campbell's used to make, except not from a can.

> .3 cans white beans, rinsed and drained (I used cannelini because it's

> what I had on hand; navy beans would be even better)
>
> Yes, looks like about 8 cups of soup there?

About that.

John Kuthe

unread,

Mar 19, 2016, 1:51:40 PM3/19/16

to

I sweeten mine with a little brown sugar and some molasses. I sweat 3 large chopped red onions in bacon fat too and put this in towards the end of the mix for the final cook, plus crumbled up bacon from the rendering of the bacon grease. YUM!

John Kuthe...

Julie Bove

unread,

Mar 19, 2016, 7:34:57 PM3/19/16

to

"John Kuthe" <johnk...@gmail.com> wrote in message

news:1619ed4e-f3f6-46ab...@googlegroups.com...

Bacon in mine too. I use a mix of sweet and white onions. Mostly
caramelized and some raw. I like to eat them cold with more raw onion on
top.

unread,

Mar 20, 2016, 9:33:10 AM3/20/16

to

dsi1 wrote:
>
> I stuck a chicken in the slow cooker and it's been going for 2 days. This morning I added some shitake mushrooms...

Whoa! You are my new superhero! :-D

jmcquown

unread,

Mar 20, 2016, 9:48:08 AM3/20/16

to

It should be the title of a new book, "Two Days in a Slow Cooker!" ;)

Jill

dsi1

unread,

Mar 20, 2016, 6:15:52 PM3/20/16

to

Better make that 3 days. I'm eating the soup now and it's damn tasty. I highly recommend not doing this because my guess is that you could be in for an unpleasant time or die a horrible death. :)

Cheri

unread,

Mar 21, 2016, 1:12:11 AM3/21/16

to

"jmcquown" <j_mc...@comcast.net> wrote in message
news:mSxHy.53427$Na1....@fx18.iad...

By Sqwertz, based on his own experience in it. Now, that would be great. LOL

Cheri

Helpful person

unread,

Mar 22, 2016, 9:56:01 AM3/22/16

to

On Saturday, March 19, 2016 at 10:51:44 PM UTC-4, Julie Bove wrote:
> I love bacon by itself but I find when it is in something, if there is too
> much, it can be overwhelming and make the dish greasy. In fact, I trimmed
> most of the fat off of what I used in the soup.

Try dicing the bacon and frying it by itself until fully rendered. You can then remove the meat which has now lost nearly all of the fat and add it to the dish you are making. (You can save the fat and when enough is collected form it into a brick and put it outside for the woodpeckers.)

http://www.richardfisher.com

Julie Bove

unread,

Mar 22, 2016, 4:26:29 PM3/22/16

to

"Helpful person" <rrl...@yahoo.com> wrote in message
news:c7b80f7b-5766-479b...@googlegroups.com...

---

What? How do you think I made it for the soup? That's exactly how. But
there were still fatty bits and I cut those off.

Helpful person

unread,

Mar 23, 2016, 8:26:42 AM3/23/16

to

On Tuesday, March 22, 2016 at 4:26:29 PM UTC-4, Julie Bove wrote:
> "Helpful person" wrote in message

Then you didn't do as I suggested because if properly diced and rendered there is no fat left.

http://www.richardfisher.com

jmcquown

unread,

Mar 24, 2016, 10:08:36 AM3/24/16

to

Agreed. It needs to be cooked crisp and the fat will be rendered out of
it. Sure, bacon will soften up a bit when added to soup but it won't be
"greasy".

Jill

Helpful person

unread,

Mar 24, 2016, 11:01:35 AM3/24/16

to

The you have that wonderful bacon fat left which can be used when roasting potatoes (that my wife won't let me use).

http://www.richardfisher.com

Janet B

unread,

Mar 24, 2016, 11:28:25 AM3/24/16

to

On Thu, 24 Mar 2016 10:08:28 -0400, jmcquown <j_mc...@comcast.net>
wrote:

low and slow will render all the fat. It isn't a couple of minutes in
the pan.
Janet US

Brooklyn1

unread,

Mar 24, 2016, 12:19:59 PM3/24/16

to

On Thu, 24 Mar 2016 09:28:20 -0600, Janet B <nos...@cableone.net>
wrote:

It's a lot easier and produces a more flavorful soup when the diced
bacon is cooked in the pot to a normal doneness at the beginning and
at some point the fat is skimmed from the surface. Rendering the fat
from frying and then tossing the fat the smokey flavor gets tossed as
well... better to let the smokiness flavor the soup's liquid and then
skim the fat. It's not possible to render out all the fat from frying
anyway lest you burn the bacon, and you'd still need to blot those
bits with paper towels, then you may as well just use Bacon Bits...
more fat can be removed by simmering and skimming, the preparation is
a lot easier, there'll be a smokier flavor, and no burned bacon
flavor. Actually I never use bacon in soups, I can get a good smokey
flavor from smoked ham hocks and also adds gelatin, and I still skim
most of the fat. I think if you're going to use that fried bacon
procedure to acquire smoke flavored soup you'd do better simply adding
Bacon Bits, or better yet a few drops of artificial smoke.

Janet B

unread,

Mar 24, 2016, 12:33:27 PM3/24/16

to

On Thu, 24 Mar 2016 12:19:12 -0400, Brooklyn1
<grave...@verizon.net> wrote:

snip

I think if you're going to use that fried bacon
>procedure to acquire smoke flavored soup you'd do better simply adding
>Bacon Bits, or better yet a few drops of artificial smoke.

I agree.
Janet US

Helpful person

unread,

Mar 24, 2016, 12:58:59 PM3/24/16

to

About 15 minutes does it.

http://www.richardfisher.com

jmcquown

unread,

Mar 24, 2016, 3:45:35 PM3/24/16

to

I don't know what you mean by low & slow. I usually bake a pound of
bacon at a time on a slotted broiler pan until crisp. The fat drips
down to the pan below. Takes about 20-30 minutes, depending on your
oven, and I turn the bacon once or twice. That's sort of slow, I guess.
The bacon turns out as crisp as I want it to be.

If using it in soup, it crumbles easily. Point is, the soup does not
come out greasy because the fat has been rendered off the crisply cooked
bacon.

Jill

unread,

Mar 25, 2016, 8:17:28 AM3/25/16

to

Yabbut... she wouldn't like smoked pork chops.

Jill

sf

unread,

Mar 25, 2016, 3:04:17 PM3/25/16

to

On Fri, 25 Mar 2016 08:17:22 -0400, jmcquown <j_mc...@comcast.net>

Which is exactly why I've bowed out of participating in the "free
association" (Freud) sessions she conducts here. Heaven forbid she
should be interrupted with viable alternatives to her various
dilemmas, real or imagined.

--

sf

Julie Bove

unread,

Mar 25, 2016, 5:18:55 PM3/25/16

to

"jmcquown" <j_mc...@comcast.net> wrote in message

news:n%9Jy.36766$Xy.1...@fx38.iad...

I don't like any smoked foods or any pork chops.

graham

unread,

Mar 25, 2016, 5:24:21 PM3/25/16

to

I thought you liked porkies!

Dave Smith

unread,

Mar 25, 2016, 5:49:00 PM3/25/16

to

On 2016-03-25 3:04 PM, sf wrote:

>> Yabbut... she wouldn't like smoked pork chops.
>>
>
> Which is exactly why I've bowed out of participating in the "free
> association" (Freud) sessions she conducts here. Heaven forbid she
> should be interrupted with viable alternatives to her various
> dilemmas, real or imagined.

Don't worry. I told you guys a long time ago that it is all about the
attention she gets from her idiocy.

Julie Bove

unread,

Mar 25, 2016, 6:58:25 PM3/25/16

to

"sf" <s...@geemail.com> wrote in message
news:gg2bfb5681grk5v71...@4ax.com...

Somebody said if I cooked the bacon for long enough, I would get a smoky
flavor. I can't remember who said that. And I had no dilemma. I had good
soup. People were making up problems that didn't happen.

Julie Bove

unread,

Mar 25, 2016, 6:59:08 PM3/25/16

to

"graham" <gst...@shaw.ca> wrote in message
news:nd4a40$ml3$1...@dont-email.me...

The only pork product I like is bacon.

Janet B

unread,

Mar 25, 2016, 7:06:17 PM3/25/16

to

No, no one said that. You read two different messages wrong and used
your own interpretation. It was said that if the bacon is cooked
slowly most all of the fat would be rendered away. Actually, you may
have put 3 or 4 messages together.
Janet US

sf

unread,

Mar 25, 2016, 10:17:02 PM3/25/16

to

Dave, I was the first one to see her for who she is and got shouted
down by everyone, including you - so stop your preaching. You're a
typical man who thinks your POV is the only one. Just like nb. He's
always right too.

--

sf

sf

unread,

Mar 25, 2016, 10:19:13 PM3/25/16

to

Which begs a question about why she used bacon.

--

sf

Julie Bove

unread,

Mar 26, 2016, 1:59:03 AM3/26/16

to

"sf" <s...@geemail.com> wrote in message

news:6bsbfb9c72ujhii2k...@4ax.com...

What? What in the hell would you think I should use in bean with bacon soup
if not bacon?

jmcquown

unread,

Mar 27, 2016, 10:41:43 AM3/27/16

to

On 3/25/2016 5:18 PM, Julie Bove wrote:
>
> "jmcquown" <j_mc...@comcast.net> wrote in message
> news:n%9Jy.36766$Xy.1...@fx38.iad...
>>>

>> Yabbut... she wouldn't like smoked pork chops.
>
> I don't like any smoked foods or any pork chops.

Odd, then, you just posted yesterday you cooked pork chops. You posted
in reply to Sheldon's assertion no one other than him can buy good pork
chops:

"Damn! I made pork chops last night. Maybe they were fake?"

Who, if anyone in the household, ate these alleged real pork chops?

Jill

MisterDiddyWahDiddy

unread,

Mar 27, 2016, 10:45:15 AM3/27/16

to

You could make hers w/o the bacon fat.
>

--Bryan

Julie Bove

unread,

Mar 27, 2016, 10:46:15 AM3/27/16

to

"jmcquown" <j_mc...@comcast.net> wrote in message

news:DiSJy.150937$IO5.1...@fx07.iad...

Husband and daughter but I had to mince hers. She still can't fully open
her mouth or chew well.

unread,

Mar 27, 2016, 5:36:12 PM3/27/16

to

It was Sheldon, upthread (somewhere around the 24th or 25th):

>Rendering the fat
>from frying and then tossing the fat the smokey flavor gets tossed as
>well... better to let the smokiness flavor the soup's liquid and then
>skim the fat.

This is what Julie seemed to remember from Sheldon's post:

>Somebody said if I cooked the bacon for long enough, I would get a smoky
>flavor. I can't remember who said that. And I had no dilemma. I had good
>soup. People were making up problems that didn't happen.

Cindy Hamilton

John Kuthe

unread,

Mar 27, 2016, 6:04:58 PM3/27/16

to

Well, that's probaby true, because if you cook anything too long it will start to burn, producing smoke flavors! I kinda like when I cook a big pot of brown rice and I let it go a little too lonbg and get some burnt at the bottom! Imparts a nice smoky flavor to the rice!!

John Kuthe...

Brooklyn1

unread,

Mar 27, 2016, 7:02:05 PM3/27/16

to

I didn't say any such thing.

Julie Bove

unread,

Mar 27, 2016, 7:17:03 PM3/27/16

to

"sf" <s...@geemail.com> wrote in message

news:js5gfblavseoimii4...@4ax.com...

Actually it's Deanne. And I often don't eat what I cook. I won't have the
Easter pie either. Or the steak.

Julie Bove

unread,

Mar 27, 2016, 7:19:38 PM3/27/16

to

"jmcquown" <j_mc...@comcast.net> wrote in message

news:dtSJy.141525$KS7....@fx06.iad...

> On 3/25/2016 10:19 PM, sf wrote:
>> On Fri, 25 Mar 2016 15:23:55 -0600, graham <gst...@shaw.ca> wrote:
>>
>>> On 25/03/2016 3:18 PM, Julie Bove wrote:
>>>>
>>>> "jmcquown" <j_mc...@comcast.net> wrote in message
>>>> news:n%9Jy.36766$Xy.1...@fx38.iad...
>>>>> On 3/25/2016 12:17 AM, sf wrote:
>
>>>>>> If someone doesn't want to use bacon, a smoked pork chop works. They
>>>>>> usually come in packages of two. Use one and freeze the other.
>>>>>>
>>>>> Yabbut... she wouldn't like smoked pork chops.
>>>>
>>>> I don't like any smoked foods or any pork chops.
>>>
>>> I thought you liked porkies!
>>
>> Which begs a question about why she used bacon.
>>
> Bean with bacon soup does require bacon. She said the soup was greasy
> even though she trimmed the fat off the bacon. She doesn't understand if
> you cook it down the fat renders out. Drain the bacon, pat it dry, let it
> sit a bit. Proceed from there. It's pretty simple.
>

Liar! I said it was *not* greasy! The soup was great and there w3ere no
problems wi9th it. Read the subject.

> No one is telling her she has to buy smoked bacon. But perhaps in Bothell
> there is no such thing as cured but not smoked raw bacon. Do they sell
> canned unsmoked bacon? ;)

Yoder's sells canned bacon. I haven't tried it. Stop looking for problems.
There weren't any.

Julie Bove

unread,

Mar 27, 2016, 7:20:19 PM3/27/16

to

"jmcquown" <j_mc...@comcast.net> wrote in message

news:CvSJy.82744$X_.4...@fx04.iad...

> On 3/25/2016 6:58 PM, Julie Bove wrote:
>> Somebody said if I cooked the bacon for long enough, I would get a smoky
>> flavor. I can't remember who said that. And I had no dilemma. I had
>> good soup. People were making up problems that didn't happen.
>
> You said it was greasy. To me that sounds like a problem.

I said it wasn't greasy. Learn to read.

Julie Bove

unread,

Mar 27, 2016, 7:22:17 PM3/27/16

to

"sf" <s...@geemail.com> wrote in message

news:6v5gfb5be79u5d3qo...@4ax.com...

I am starting to think you are all crazy. How long ago did I make this
soup? It's all gone now and it was yummy. I had no problems with it. Oh.
But you want problems so you will make them up.

Julie Bove

unread,

Mar 27, 2016, 7:22:59 PM3/27/16

to

"jmcquown" <j_mc...@comcast.net> wrote in message

news:goWJy.54222$JR.2...@fx44.iad...

I thought that is what someone here said. Perhaps I misunderstood.

dsi1

unread,

Mar 27, 2016, 7:47:15 PM3/27/16

to

They're all crazy alright - crazy about your soup! That must have been some good soup!

Julie Bove

unread,

Mar 27, 2016, 11:25:50 PM3/27/16

to

"dsi1" <dsi...@yahoo.com> wrote in message
news:6a502308-9c4f-4595...@googlegroups.com...

That's why it's all gone!

Cindy Hamilton

unread,

Mar 28, 2016, 6:55:23 AM3/28/16

to

Sure you did, unless someone was impersonating you. Here's the entire post,
with headers:

X-Received: by 10.25.136.134 with SMTP id k128mr1207379lfd.5.1458836399212;
Thu, 24 Mar 2016 09:19:59 -0700 (PDT)
X-BeenThere: rec.food...@googlegroups.com
Received: by 10.25.152.136 with SMTP id a130ls226933lfe.33.gmail; Thu, 24 Mar
2016 09:19:54 -0700 (PDT)
X-Received: by 10.112.235.42 with SMTP id uj10mr1242978lbc.22.1458836394556;
Thu, 24 Mar 2016 09:19:54 -0700 (PDT)
Path: m7ni7533lbd.0!nntp.google.com!proxad.net!feeder1-2.proxad.net!weretis.net!feeder6.news.weretis.net!usenet.blueworldhosting.com!feeder01.blueworldhosting.com!peer01.iad.highwinds-media.com!news.highwinds-media.com!feed-me.highwinds-media.com!post01.iad.highwinds-media.com!fx33.iad.POSTED!not-for-mail
From: Brooklyn1 <grave...@verizon.net>
Newsgroups: rec.food.cooking
Subject: Re: Really good soup!
Message-ID: <nv28fbpluq84cg1o7...@4ax.com>
References: <ncg0nl$41u$1...@dont-email.me> <5359c6ca-8990-4426...@googlegroups.com> <ncl31u$1p1$1...@dont-email.me> <c7b80f7b-5766-479b...@googlegroups.com> <ncs9ji$ara$1...@dont-email.me> <a10e02d7-1ccf-463c...@googlegroups.com> <zxSIy.24789$HL....@fx41.iad> <uq18fbp4mji75b6ur...@4ax.com>
User-Agent: ForteAgent/8.00.32.1272
MIME-Version: 1.0
Lines: 53
X-Complaints-To: ab...@easynews.com
Organization: Forte - www.forteinc.com
X-Complaints-Info: Please be sure to forward a copy of ALL headers otherwise we will be unable to process your complaint properly.
Date: Thu, 24 Mar 2016 12:19:12 -0400
X-Received-Bytes: 3605
X-Received-Body-CRC: 2496138208
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit

On Thu, 24 Mar 2016 09:28:20 -0600, Janet B <nos...@cableone.net>
wrote:

>On Thu, 24 Mar 2016 10:08:28 -0400, jmcquown <j_mc...@comcast.net>
>wrote:
>

>>On 3/23/2016 8:26 AM, Helpful person wrote:
>>> On Tuesday, March 22, 2016 at 4:26:29 PM UTC-4, Julie Bove wrote:
>>>> "Helpful person" wrote in message
>>>> news:c7b80f7b-5766-479b...@googlegroups.com...
>>>> On Saturday, March 19, 2016 at 10:51:44 PM UTC-4, Julie Bove wrote:
>>>>> I love bacon by itself but I find when it is in something, if there is too
>>>>> much, it can be overwhelming and make the dish greasy. In fact, I trimmed
>>>>> most of the fat off of what I used in the soup.
>>>>
>>>> Try dicing the bacon and frying it by itself until fully rendered. You can
>>>> then remove the meat which has now lost nearly all of the fat and add it to
>>>> the dish you are making. (You can save the fat and when enough is collected
>>>> form it into a brick and put it outside for the woodpeckers.)
>>>>
>>>> http://www.richardfisher.com
>>>>
>>>> ---
>>>>
>>>> What? How do you think I made it for the soup? That's exactly how. But
>>>> there were still fatty bits and I cut those off.
>>>
>>> Then you didn't do as I suggested because if properly diced and rendered there is no fat left.
>>>
>>Agreed. It needs to be cooked crisp and the fat will be rendered out of
>>it. Sure, bacon will soften up a bit when added to soup but it won't be
>>"greasy".
>>
>>Jill

>low and slow will render all the fat. It isn't a couple of minutes in
>the pan.
>Janet US

It's a lot easier and produces a more flavorful soup when the diced
bacon is cooked in the pot to a normal doneness at the beginning and
at some point the fat is skimmed from the surface. Rendering the fat

from frying and then tossing the fat the smokey flavor gets tossed as
well... better to let the smokiness flavor the soup's liquid and then

skim the fat. It's not possible to render out all the fat from frying
anyway lest you burn the bacon, and you'd still need to blot those
bits with paper towels, then you may as well just use Bacon Bits...
more fat can be removed by simmering and skimming, the preparation is
a lot easier, there'll be a smokier flavor, and no burned bacon
flavor. Actually I never use bacon in soups, I can get a good smokey
flavor from smoked ham hocks and also adds gelatin, and I still skim
most of the fat. I think if you're going to use that fried bacon
procedure to acquire smoke flavored soup you'd do better simply adding
Bacon Bits, or better yet a few drops of artificial smoke.

Janet

unread,

Mar 28, 2016, 9:18:04 AM3/28/16

to

In article <nd9pfb$12a$1...@dont-email.me>, juli...@frontier.com says...

Neither do the people you cook it for...

Janet UK