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Fried Ham - Better Than Bacon?
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Steve Freides
Dec 12, 2014, 12:24:43 PM12/12/14
to
I wanted to make a grilled cheese with bacon for my 18-year-old son, who
was home from high school (which is a few blocks away) because he had a
double free period at lunch time.
No bacon? No problem. I substituted deli Virginia Ham by making a fine
(1/2" dice), sauté pan with olive oil and 2 cloves of garlic, and fresh
ground black pepper. Sprinkled some of that in the middle of the
grilled cheese sandwiches (made them in the same pan without cleaning
it, of course, all the better to get some more flavor into the bread)
and made them as usual, then I asked my son if they were good - yes.
Same, better, or worse than bacon? Better.
The usual grilled cheese formula here is unsalted butter on the outside,
and a light dusting of garlic powder, oregano, and black pepper on the
inside.
I rest my case. :)
-S-
was home from high school (which is a few blocks away) because he had a
double free period at lunch time.
No bacon? No problem. I substituted deli Virginia Ham by making a fine
(1/2" dice), sauté pan with olive oil and 2 cloves of garlic, and fresh
ground black pepper. Sprinkled some of that in the middle of the
grilled cheese sandwiches (made them in the same pan without cleaning
it, of course, all the better to get some more flavor into the bread)
and made them as usual, then I asked my son if they were good - yes.
Same, better, or worse than bacon? Better.
The usual grilled cheese formula here is unsalted butter on the outside,
and a light dusting of garlic powder, oregano, and black pepper on the
inside.
I rest my case. :)
-S-
ImStillMags
Dec 12, 2014, 12:42:53 PM12/12/14
to
The sweetness of the cured ham makes for a wonderful crust on the ham and yummy fond in the pan that the eggs pick up.
spamtr...@gmail.com
Dec 12, 2014, 12:51:26 PM12/12/14
to
On Friday, December 12, 2014 9:24:43 AM UTC-8, Steve Freides wrote:
> I wanted to make a grilled cheese with bacon for my 18-year-old son, who
> was home from high school (which is a few blocks away) because he had a
> double free period at lunch time.
>
> No bacon? No problem. I substituted deli Virginia Ham by making a fine
> (1/2" dice), sauté pan with olive oil and 2 cloves of garlic, and fresh
> ground black pepper. Sprinkled some of that in the middle of the
> grilled cheese sandwiches (made them in the same pan without cleaning
> it, of course, all the better to get some more flavor into the bread)
> and made them as usual, then I asked my son if they were good - yes.
> Same, better, or worse than bacon? Better.
Did you fry the ham crispy? I prefer that to just heating them up.
> was home from high school (which is a few blocks away) because he had a
> double free period at lunch time.
>
> No bacon? No problem. I substituted deli Virginia Ham by making a fine
> (1/2" dice), sauté pan with olive oil and 2 cloves of garlic, and fresh
> ground black pepper. Sprinkled some of that in the middle of the
> grilled cheese sandwiches (made them in the same pan without cleaning
> it, of course, all the better to get some more flavor into the bread)
> and made them as usual, then I asked my son if they were good - yes.
> Same, better, or worse than bacon? Better.
A bacon and cheese sounds too rich to me. Today's deli ham has little
fat while cheese normally does.
Brooklyn1
Dec 12, 2014, 5:29:00 PM12/12/14
to
On Fri, 12 Dec 2014 12:25:13 -0500, "Steve Freides" <st...@kbnj.com>
wrote:
I like to place a slice of ham to fry and immediately pour pancake
batter over... even better is to top the slice of frying ham with a
slice of egg soaked bread (freedom toast n' ham), I like ham n' eggs,
I detest bacon. To me bacon is like artificially flavored lard, bacon
is more than 95% fattiness... I don't consider bacon a food, bacon is
a fat, a cheap fat.
wrote:
batter over... even better is to top the slice of frying ham with a
slice of egg soaked bread (freedom toast n' ham), I like ham n' eggs,
I detest bacon. To me bacon is like artificially flavored lard, bacon
is more than 95% fattiness... I don't consider bacon a food, bacon is
a fat, a cheap fat.
jmcquown
Dec 12, 2014, 8:13:57 PM12/12/14
to
On 12/12/2014 5:28 PM, Brooklyn1 wrote:
> On Fri, 12 Dec 2014 12:25:13 -0500, "Steve Freides" <st...@kbnj.com>
> wrote:
>
>> I wanted to make a grilled cheese with bacon for my 18-year-old son, who
>> was home from high school (which is a few blocks away) because he had a
>> double free period at lunch time.
>>
>> No bacon? No problem. I substituted deli Virginia Ham by making a fine
>> (1/2" dice), sauté pan with olive oil and 2 cloves of garlic, and fresh
>> ground black pepper. Sprinkled some of that in the middle of the
>> grilled cheese sandwiches (made them in the same pan without cleaning
>> it, of course, all the better to get some more flavor into the bread)
>> and made them as usual, then I asked my son if they were good - yes.
>> Same, better, or worse than bacon? Better.
>>
>
(snippage)
> On Fri, 12 Dec 2014 12:25:13 -0500, "Steve Freides" <st...@kbnj.com>
> wrote:
>
>> I wanted to make a grilled cheese with bacon for my 18-year-old son, who
>> was home from high school (which is a few blocks away) because he had a
>> double free period at lunch time.
>>
>> No bacon? No problem. I substituted deli Virginia Ham by making a fine
>> (1/2" dice), sauté pan with olive oil and 2 cloves of garlic, and fresh
>> ground black pepper. Sprinkled some of that in the middle of the
>> grilled cheese sandwiches (made them in the same pan without cleaning
>> it, of course, all the better to get some more flavor into the bread)
>> and made them as usual, then I asked my son if they were good - yes.
>> Same, better, or worse than bacon? Better.
>>
>
> I detest bacon. To me bacon is like artificially flavored lard, bacon
> is more than 95% fattiness... I don't consider bacon a food, bacon is
> a fat, a cheap fat.
>
can buy nice, thick cut bacon that isn't all fat. It doesn't all have
artificial stuff added, either. (Forget that fake maple cured crap.)
You're welcome to my share of ham. I'll eat it if it's served to me but
I don't go out of my way to buy it.
Jill
Dave Smith
Dec 12, 2014, 8:40:00 PM12/12/14
to
get great bacon from my butcher. I won't bother with the crap they sell
in the grocery store. It is all liquids and fat. My butchers bacon is
quite lean and doesn't shrivel up when it is cooked.
> You're welcome to my share of ham. I'll eat it if it's served to me but
> I don't go out of my way to buy it.
sandwich, even better if it is ham and pickle salad. Ham dinners and
ham steaks??? Only if it is served to me.
jmcquown
Dec 12, 2014, 8:57:24 PM12/12/14
to
On 12/12/2014 8:40 PM, Dave Smith wrote:
> On 2014-12-12 20:13, jmcquown wrote:
>> On 12/12/2014 5:28 PM, Brooklyn1 wrote:
>>
>>> I detest bacon. To me bacon is like artificially flavored lard, bacon
>>> is more than 95% fattiness... I don't consider bacon a food, bacon is
>>> a fat, a cheap fat.
>>>
>> I guess you've never had really good bacon. Even here in the sticks I
>> can buy nice, thick cut bacon that isn't all fat. It doesn't all have
>> artificial stuff added, either. (Forget that fake maple cured crap.)
>>
>
> Funny that a guy who knows all the best stuff can't find good bacon.
According to him he can find just about anything, and at prices from 20
> On 2014-12-12 20:13, jmcquown wrote:
>> On 12/12/2014 5:28 PM, Brooklyn1 wrote:
>>
>>> I detest bacon. To me bacon is like artificially flavored lard, bacon
>>> is more than 95% fattiness... I don't consider bacon a food, bacon is
>>> a fat, a cheap fat.
>>>
>> I guess you've never had really good bacon. Even here in the sticks I
>> can buy nice, thick cut bacon that isn't all fat. It doesn't all have
>> artificial stuff added, either. (Forget that fake maple cured crap.)
>>
>
> Funny that a guy who knows all the best stuff can't find good bacon.
years ago, too! Then again, he's a big fan of shopping at WalMart. ;)
> get great bacon from my butcher. I won't bother with the crap they sell
> in the grocery store. It is all liquids and fat. My butchers bacon is
> quite lean and doesn't shrivel up when it is cooked.
>
can also find it at the meat counter at Publix. I love bacon but I
don't eat it every week. When I do cook it I make a pound of it at a
time. It's nice to have some in the freezer to crumble into potato soup
or hey, add to twice baked potatoes. :)
>> You're welcome to my share of ham. I'll eat it if it's served to me but
>> I don't go out of my way to buy it.
>
> He is welcome to my share of ham too. I don't mind the occasional ham
> sandwich, even better if it is ham and pickle salad. Ham dinners and
> ham steaks??? Only if it is served to me.
>
We all know he adores Spam. Yes, this is the guy with superior taste.
Jill
James Silverton
Dec 12, 2014, 9:08:32 PM12/12/14
to
fried bacon and fried ham might be served. Bacon was very fatty and was
normally cooked until crisp. Ham had much less fat and I greatly
preferred it.
--
Jim Silverton (Potomac, MD)
Extraneous "not." in Reply To.
jmcquown
Dec 12, 2014, 9:30:45 PM12/12/14
to
that fatty these days. I do prefer it cooked crisp. It freezes well
and is nice to have for soup that calls for crumbled bacon.
I eat it if it's served to me but I've never been a big fan of ham,
fried or otherwise.
Jill
Ed Pawlowski
Dec 12, 2014, 10:00:57 PM12/12/14
to
On 12/12/2014 12:25 PM, Steve Freides wrote:
> No bacon? No problem. I substituted deli Virginia Ham by making a fine
> (1/2" dice), sauté pan with olive oil and 2 cloves of garlic, and fresh
> ground black pepper.
>
> No bacon? No problem. I substituted deli Virginia Ham by making a fine
> (1/2" dice), sauté pan with olive oil and 2 cloves of garlic, and fresh
> ground black pepper.
>
> I rest my case. :)
A good Virginia ham can come close to bacon in flavor. Sounds good the
way you made the sandwich.
Ed Pawlowski
Dec 12, 2014, 10:13:43 PM12/12/14
to
On 12/12/2014 5:28 PM, Brooklyn1 wrote:
> I detest bacon. To me bacon is like artificially flavored lard, bacon
> is more than 95% fattiness... I don't consider bacon a food, bacon is
> a fat, a cheap fat.
>
Most bacon is heavily injected with brine and is mostly fat. When
> is more than 95% fattiness... I don't consider bacon a food, bacon is
> a fat, a cheap fat.
>
fried, it leaves a load of grease and little is left. Last night we had
scrambled eggs with Cotswold cheese and I fried up a pound of Nodine's
black pepper bacon. It is very lean and left very little grease behind.
Best bacon I ever had.
The best supermarket bacon is Wright's, available at WalMart.
Steve Freides
Dec 12, 2014, 10:18:48 PM12/12/14
to
spamtr...@gmail.com wrote:
> On Friday, December 12, 2014 9:24:43 AM UTC-8, Steve Freides wrote:
>> I wanted to make a grilled cheese with bacon for my 18-year-old son,
>> who was home from high school (which is a few blocks away) because
>> he had a double free period at lunch time.
>>
>> No bacon? No problem. I substituted deli Virginia Ham by making a
>> fine (1/2" dice), sauté pan with olive oil and 2 cloves of garlic,
>> and fresh ground black pepper. Sprinkled some of that in the middle
>> of the grilled cheese sandwiches (made them in the same pan without
>> cleaning it, of course, all the better to get some more flavor into
>> the bread) and made them as usual, then I asked my son if they were
>> good - yes. Same, better, or worse than bacon? Better.
>
> Did you fry the ham crispy? I prefer that to just heating them up.
Yes, I think that's why it was good. The small size of the pieces
> On Friday, December 12, 2014 9:24:43 AM UTC-8, Steve Freides wrote:
>> I wanted to make a grilled cheese with bacon for my 18-year-old son,
>> who was home from high school (which is a few blocks away) because
>> he had a double free period at lunch time.
>>
>> No bacon? No problem. I substituted deli Virginia Ham by making a
>> fine (1/2" dice), sauté pan with olive oil and 2 cloves of garlic,
>> and fresh ground black pepper. Sprinkled some of that in the middle
>> of the grilled cheese sandwiches (made them in the same pan without
>> cleaning it, of course, all the better to get some more flavor into
>> the bread) and made them as usual, then I asked my son if they were
>> good - yes. Same, better, or worse than bacon? Better.
>
> Did you fry the ham crispy? I prefer that to just heating them up.
helped, and I used a medium flame so that I could let it gradually get
to where I wanted it without having to worry about it getting overdone.
> A bacon and cheese sounds too rich to me. Today's deli ham has little
> fat while cheese normally does.
-S-
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James Silverton
Dec 13, 2014, 8:09:31 AM12/13/14
to
On 12/13/2014 6:51 AM, lucreti...@fl.it wrote:
> If it was in the UK it might have been gammon - which I think is pork
> that has not been cured, sliced and fried. In the north I think they
> call it Green bacon. Ophelia probably knows, my memory is dim as I am
> not much of a breakfast eater :)
>
I remember talking about or seeing on menus "ham and eggs". I'd
forgotten about "gammon"; the word was never used in my family. There
were various categories of bacon with more or less fat. I think the
closest approach to American bacon was "streaky bacon". I never really
liked any form of bacon and my breakfast these days would make a vegan
happy....or do vegans stay away from milk?
> that has not been cured, sliced and fried. In the north I think they
> call it Green bacon. Ophelia probably knows, my memory is dim as I am
> not much of a breakfast eater :)
>
I remember talking about or seeing on menus "ham and eggs". I'd
forgotten about "gammon"; the word was never used in my family. There
were various categories of bacon with more or less fat. I think the
closest approach to American bacon was "streaky bacon". I never really
liked any form of bacon and my breakfast these days would make a vegan
happy....or do vegans stay away from milk?
Message has been deleted
Steve Freides
Dec 13, 2014, 9:36:20 AM12/13/14
to
my wife and #1 son ate the rest later in the afternoon, sort of an early
dinner or part of their dinners, anyway.
-S-
Bryan-TGWWW
Dec 13, 2014, 10:20:49 AM12/13/14
to
>
> Jill
--Bryan
Ed Pawlowski
Dec 13, 2014, 10:28:10 AM12/13/14
to
On Fri, 12 Dec 2014 23:51:05 -0600, Sqwertz <swe...@cluemail.compost>
wrote:
>
>The USDA says bacon can weigh no more after curing and smoking than it
>did from it's raw, unprocessed state. So there is virtually no room
>for bacon to be pumped full of extra water (unlike most of the other
>"pre-brined/water added" meats out there). Fat content varies, but
>the USDA only REQUIRES that it shrink up at least 60% (when cooked to
>a 7% water content). So they actually require it to be quite fatty -
>bacon that is TOO lean is actually illegal ;-)
>
Not exactly. That applies to bacon bits, not actual bacon. See page
85
http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/7620-3.pdf
! Cooked bacon bits or crumbles must shrink a minimum of
60%--Standards and Labeling
Policy Book.
>> The best supermarket bacon is Wright's, available at WalMart.
>
>Fortunately it's available at a lot of other places. My regular
>grocer usually offers free frozen hash browns or canned biscuits with
>a 24oz Wrights purchase, making it signoificantly cheaper than Walmart
>who practically never runs sales on food.
Locally, Stop & Shop has it for $8.99, WalMart is $8.49
I think I paid about $9 a pound for Nodines, but you get little
shrinkage, a better value as well as a better bacon. It is a 200 mile
round trip though.
wrote:
>
>The USDA says bacon can weigh no more after curing and smoking than it
>did from it's raw, unprocessed state. So there is virtually no room
>for bacon to be pumped full of extra water (unlike most of the other
>"pre-brined/water added" meats out there). Fat content varies, but
>the USDA only REQUIRES that it shrink up at least 60% (when cooked to
>a 7% water content). So they actually require it to be quite fatty -
>bacon that is TOO lean is actually illegal ;-)
>
Not exactly. That applies to bacon bits, not actual bacon. See page
85
http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/7620-3.pdf
! Cooked bacon bits or crumbles must shrink a minimum of
60%--Standards and Labeling
Policy Book.
>> The best supermarket bacon is Wright's, available at WalMart.
>
>grocer usually offers free frozen hash browns or canned biscuits with
>a 24oz Wrights purchase, making it signoificantly cheaper than Walmart
>who practically never runs sales on food.
Locally, Stop & Shop has it for $8.99, WalMart is $8.49
I think I paid about $9 a pound for Nodines, but you get little
shrinkage, a better value as well as a better bacon. It is a 200 mile
round trip though.
Brooklyn1
Dec 13, 2014, 12:24:11 PM12/13/14
to
James Silverton wrote:
>
>I seem to remember breakfast when I was growing up in Britain. Both
>fried bacon and fried ham might be served. Bacon was very fatty and was
>normally cooked until crisp. Ham had much less fat and I greatly
>preferred it.
I do like Canadian bacon, it's lean and not smoked. I like naturally
>
>I seem to remember breakfast when I was growing up in Britain. Both
>fried bacon and fried ham might be served. Bacon was very fatty and was
>normally cooked until crisp. Ham had much less fat and I greatly
>preferred it.
smoked fish and it's eaten cold, n0t cooked so produces no smoke at
home, but I really don't like the stench of American bacon frying, has
an awful chemical smoke smell even when naturally smoked due to it
being primarilly smoked fat so when fried and it shinks all that
stench is concentrated, and enven with a good exhaust fan there're
still lots of fumes produced. And I really don't see the point of
paying $5+/lb for what's mostly fat, that when cooked crisp as most
cook it that pound yields about 4-5 ounces and still mostly burned fat
(a proven carcinogen), and concentrated nitrates/nitrates, more
carcinogens.
http://nutritionfacts.org/video/carcinogens-in-the-smell-of-frying-bacon/
Market in town even has bacon on sale this week:
Hormel Black Label Sliced Bacon Original or Thick, 16 oz. pkg, $5.49.
Buy One, Get One FREE. Save with your TOPS BonusPlus.
Offer valid 12/07/2014 - 12/13/2014
I like pork but I don't eat much cured pork, mostly I eat fresh pork,
I roast fresh ham a couple three times a year and pork loin roasts on
the bone often... much better than thick cut pork chops and costs less
too. Mostly I eat pork and beef about equally, and some poultry... I
don't mind eating poultry but I really don't care to eat it after I've
prepared/handled it... something about handling raw poultry turns me
off of wanting to eat it.
Message has been deleted
jmcquown
Dec 13, 2014, 3:59:53 PM12/13/14
to
On 12/13/2014 8:53 AM, lucreti...@fl.it wrote:
> Thankfully we don't have any in our family - but yes - I think they
> drink soy milk, or almond or some such substitute which is likely
> going to kill them :)
>
How on earth do you milk a soybean? ;)
Jill
> drink soy milk, or almond or some such substitute which is likely
> going to kill them :)
>
How on earth do you milk a soybean? ;)
Jill
Message has been deleted
jmcquown
Dec 14, 2014, 11:41:44 AM12/14/14
to
On 12/13/2014 8:27 PM, Sqwertz wrote:
> Canada is a different product. And that's NOT what you're referring
> to.
>
> http://en.wikipedia.org/wiki/Back_bacon
>
> -sw
>
He likes "Canadian bacon" because it's like ham.
I think it was you and someone else who mentioned Wright's bacon. I
occasionally buy that brand, the thick cut. No, not at WalMart.
Jill
> On Sat, 13 Dec 2014 12:24:06 -0500, Brooklyn1 wrote:
>
>> I do like Canadian bacon, it's lean and not smoked.
>
> Canadian bacon as sold in the U.S. is definitely smoked. Bacon in
>
>> I do like Canadian bacon, it's lean and not smoked.
>
> Canada is a different product. And that's NOT what you're referring
> to.
>
> http://en.wikipedia.org/wiki/Back_bacon
>
> -sw
>
He likes "Canadian bacon" because it's like ham.
I think it was you and someone else who mentioned Wright's bacon. I
occasionally buy that brand, the thick cut. No, not at WalMart.
Jill
Message has been deleted
notbob
Dec 14, 2014, 12:48:21 PM12/14/14
to
On 2014-12-14, Sqwertz <swe...@cluemail.compost> wrote:
>
> All Wrights is thick cut. They used to be a mainly Texas bacon
> company, but when Tyson bought them they are now much more widely
> distributed (and manufactured - at a Tyson plant instead of in Texas).
Tyson? Bummer.
I will say one thing about Wright's bacon. You can find some really
lean packages. A two lb pack of Wrights bacon I bought from Safeway
was sooooo lean, I got zero bacon grease from the entire pkg.
I'm finding, more and more, I like the rendered grease from bacon even
more than I like the bacon, itself. ;)
nb
>
> All Wrights is thick cut. They used to be a mainly Texas bacon
> company, but when Tyson bought them they are now much more widely
> distributed (and manufactured - at a Tyson plant instead of in Texas).
Tyson? Bummer.
I will say one thing about Wright's bacon. You can find some really
lean packages. A two lb pack of Wrights bacon I bought from Safeway
was sooooo lean, I got zero bacon grease from the entire pkg.
I'm finding, more and more, I like the rendered grease from bacon even
more than I like the bacon, itself. ;)
nb
Dave Smith
Dec 14, 2014, 1:23:31 PM12/14/14
to
On 2014-12-14 11:41 AM, jmcquown wrote:
>> Canadian bacon as sold in the U.S. is definitely smoked. Bacon in
>> Canada is a different product. And that's NOT what you're referring
>> to.
>>
>> http://en.wikipedia.org/wiki/Back_bacon
>>
>> -sw
>>
> He likes "Canadian bacon" because it's like ham.
>
> I think it was you and someone else who mentioned Wright's bacon. I
> occasionally buy that brand, the thick cut. No, not at WalMart.
>
The one and only time found a product called Canadian bacon it was
>> Canadian bacon as sold in the U.S. is definitely smoked. Bacon in
>> Canada is a different product. And that's NOT what you're referring
>> to.
>>
>> http://en.wikipedia.org/wiki/Back_bacon
>>
>> -sw
>>
> He likes "Canadian bacon" because it's like ham.
>
> I think it was you and someone else who mentioned Wright's bacon. I
> occasionally buy that brand, the thick cut. No, not at WalMart.
>
smoked,. It looked more like a sort of processed ham. The stuff that we
eat that people seem to be calling Canadian bacon is what we call either
back bacon or peameal. It is a brined loin.
jmcquown
Dec 14, 2014, 6:18:55 PM12/14/14
to
Jill
jmcquown
Dec 14, 2014, 6:22:06 PM12/14/14
to
ham, too.
Jill
notbob
Dec 14, 2014, 6:39:10 PM12/14/14
to
Well ah.... harumphh! (grouse, snivel under breath....)
nb
nb
Dave Smith
Dec 14, 2014, 7:03:54 PM12/14/14
to
in Denmark, but they don't call them Danish. They are the same thing,
though much better there. This stuff called Canadian bacon... it is all
but unknown here. It is not at all like the peameal aka back bacon that
is very popular here.
Steve Freides
Dec 14, 2014, 7:39:58 PM12/14/14
to
Sqwertz wrote:
> On Sat, 13 Dec 2014 12:24:06 -0500, Brooklyn1 wrote:
>
> On Sat, 13 Dec 2014 12:24:06 -0500, Brooklyn1 wrote:
>
>> I do like Canadian bacon, it's lean and not smoked.
>
>
> Canadian bacon as sold in the U.S. is definitely smoked. Bacon in
> Canada is a different product. And that's NOT what you're referring
> to.
>
> http://en.wikipedia.org/wiki/Back_bacon
>
> You're an idiot.
> Canada is a different product. And that's NOT what you're referring
> to.
>
> http://en.wikipedia.org/wiki/Back_bacon
>
>
> -sw
He's in my killfile - I don't know why people bother with him.
-S-
Steve Freides
Dec 14, 2014, 7:41:07 PM12/14/14
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jmcquown wrote:
> US Canadian bacon does resemble slices of ham. To me it tastes like
> ham, too.
I had it this morning at a restaurant - I agree, was like having a thin
> US Canadian bacon does resemble slices of ham. To me it tastes like
> ham, too.
slice of ham steak.
-S-
Ed Pawlowski
Dec 14, 2014, 8:21:31 PM12/14/14
to
On 12/14/2014 6:22 PM, jmcquown wrote:
>>
> US Canadian bacon does resemble slices of ham. To me it tastes like
> ham, too.
>
> Jill
Yep, processed pork loin the same way ham is. Had some for breakfast
>>
> US Canadian bacon does resemble slices of ham. To me it tastes like
> ham, too.
>
> Jill
yesterday.
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