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Happy National Bacon Day

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Bryan Simmons

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Dec 30, 2021, 9:55:07 AM12/30/21
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To those of you who celebrate it.

https://nationaltoday.com/national-bacon-day/

--Bryan

f...@sdf.org

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Dec 30, 2021, 12:55:11 PM12/30/21
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On 2021-12-30, Bryan Simmons <bryang...@gmail.com> wrote:

> To those of you who celebrate it.

> https://nationaltoday.com/national-bacon-day/

today I learned National Bacon Day is a thing.

i always make my bacon late winter or very early spring. now i want to
make it on National Bacon Day.

so here's a question.

my bacon recipe is a three stage process. curing, drying, cold smoking,
in that order. should the process be started or finished on National
Bacon Day?

--
f...@sdf.org
SDF Public Access UNIX System - https://sdf.org

Bruce

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Dec 30, 2021, 1:00:23 PM12/30/21
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On Thu, 30 Dec 2021 17:55:06 GMT, f...@sdf.org wrote:

>On 2021-12-30, Bryan Simmons <bryang...@gmail.com> wrote:
>
>> To those of you who celebrate it.
>
>> https://nationaltoday.com/national-bacon-day/
>
>today I learned National Bacon Day is a thing.

It's when you celebrate the life of the pig.

>i always make my bacon late winter or very early spring. now i want to
>make it on National Bacon Day.
>
>so here's a question.
>
>my bacon recipe is a three stage process. curing, drying, cold smoking,
>in that order. should the process be started or finished on National
>Bacon Day?

What counts is the pie hole.

Judith Latham

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Dec 30, 2021, 1:42:59 PM12/30/21
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On 12/30/2021 1:00 PM, Bruce wrote:
> On Thu, 30 Dec 2021 17:55:06 GMT, f...@sdf.org wrote:
>
>> On 2021-12-30, Bryan Simmons <bryang...@gmail.com> wrote:
>>
>>> To those of you who celebrate it.
>>
>>> https://nationaltoday.com/national-bacon-day/
>>
>> today I learned National Bacon Day is a thing.
>
> It's when you celebrate the life of the pig.

Happy Birthday Jill !!!

>
>> i always make my bacon late winter or very early spring. now i want to
>> make it on National Bacon Day.
>>
>> so here's a question.
>>
>> my bacon recipe is a three stage process. curing, drying, cold smoking,
>> in that order. should the process be started or finished on National
>> Bacon Day?
>
> What counts is the pie hole.

Again, Happy Birthday Jill !!!



bruce bowser

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Dec 30, 2021, 2:16:28 PM12/30/21
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Celebrate fully cooked bacon. Its easy to put on a toasted fried chicken filet hero with miracle whip, a few slices of ham, lettuce, tomato and plenty of salt.

Michael Trew

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Dec 30, 2021, 2:36:47 PM12/30/21
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On 12/30/2021 12:55, f...@sdf.org wrote:
> On 2021-12-30, Bryan Simmons<bryang...@gmail.com> wrote:
>
>> To those of you who celebrate it.
>
>> https://nationaltoday.com/national-bacon-day/
>
> today I learned National Bacon Day is a thing.
>
> i always make my bacon late winter or very early spring. now i want to
> make it on National Bacon Day.
>
> so here's a question.
>
> my bacon recipe is a three stage process. curing, drying, cold smoking,
> in that order. should the process be started or finished on National
> Bacon Day?

That depends... how long does it take to complete from start to finish?
You might not want to be bothered starting the process on Christmas
day. Likewise, you might not want to finish it on New Years day, if you
are otherwise preoccupied during those holidays.

dsi1

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Dec 30, 2021, 2:45:15 PM12/30/21
to
That's interesting. We got married on National-Bacon-Day. Now I'll be able to remember our anniversary.

GM

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Dec 30, 2021, 2:51:31 PM12/30/21
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So were you and The Little Bride "makin' bacon" on yer wedding night, lol...???

;o)

--
GM

Michael Trew

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Dec 30, 2021, 4:22:14 PM12/30/21
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On 12/30/2021 14:16, bruce bowser wrote:
> Celebrate fully cooked bacon. Its easy to put on a toasted fried chicken filet hero with miracle whip, a few slices of ham, lettuce, tomato and plenty of salt.

Miracle whip is salad dressing.

I was always disappointed at the "fully cooked bacon".

I just picked up an antique cast iron "bacon press" that gets hot
sitting on the griddle, and you set it on top of the bacon to weight it
down to cook down flat. It should also work well for burgers.

jmcquown

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Dec 30, 2021, 5:40:53 PM12/30/21
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I bake a pound of bacon at a time on a slotted broiler pan. Example of
the type of slotted broiler pan I'm talking about:

https://tinyurl.com/mzh4e4r2

The bacon comes out evenly cooked, as crisp as you'd like (depends on
the cooking time) and it's not swimming in the bacon fat. The fat drips
down into the pan below. I know you like to save and use bacon grease
so there's a recommendation for you. The bacon also doesn't curl up so
no need for a bacon press.

Bake at 400F 15-20 minutes (to desired crispness). You don't have to
turn the bacon, either.

Jill

GM

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Dec 30, 2021, 5:44:51 PM12/30/21
to
bruce bowser wrote:

> Celebrate fully cooked bacon. Its easy to put on a toasted fried chicken filet hero with miracle whip, a few slices of ham, lettuce, tomato and plenty of salt.


I dig the "plenty of salt" recommendation, bb...

;-D

--
GM

Hank Rogers

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Dec 30, 2021, 6:52:03 PM12/30/21
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Naaw, Popeye was doing that for him.


Michael Trew

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Dec 31, 2021, 12:42:55 AM12/31/21
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My stove didn't come with a broiler pan like that (most do seem to have
one), maybe because mines a top broiler. I'll have to find a pan like
that. I always cook the whole bacon package in the oven, but it's
swimming in grease, as you say. It would be more convenient to cook
with the slotted pan.

I usually leave it cooked soft, except for what's to be eaten today. I
drain the grease into a jar and put the today's bacon back in to crisp
up. Those soft slices stored in the fridge fry up nicely, a few at a
time on a later date. They only take a couple minutes to crisp up, and
leave just enough grease to fry a couple of eggs.

Cindy Hamilton

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Dec 31, 2021, 5:13:58 AM12/31/21
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On Thursday, December 30, 2021 at 4:22:14 PM UTC-5, Michael Trew wrote:
> On 12/30/2021 14:16, bruce bowser wrote:
> > Celebrate fully cooked bacon. Its easy to put on a toasted fried chicken filet hero with miracle whip, a few slices of ham, lettuce, tomato and plenty of salt.
> Miracle whip is salad dressing.
>
> I was always disappointed at the "fully cooked bacon".

It's bowser. Either he's a troll, trying to stir people up, or he's got the
worst possible taste in food.

Either way, I treat him as a troll: ignore him unless it's amusing to reply.

Cindy Hamilton

GM

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Dec 31, 2021, 5:24:19 AM12/31/21
to
bb's "Celebrate fully cooked bacon" comment is sheer advertising "genius", lol...

And this is a boy who likes his salt, so it seems...

--
GM

Bruce

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Dec 31, 2021, 5:37:36 AM12/31/21
to
I don't think he's a troll. Hank Rogers, GM and the other froggers are
trolls. Nevertheless, people sometimes talk to them as if they're
normal, decent people. Why? Because they have an enemy in common.

RFC, for all your double standards

Bruce

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Dec 31, 2021, 5:40:05 AM12/31/21
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f...@sdf.org

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Dec 31, 2021, 7:40:37 AM12/31/21
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On 2021-12-30, Michael Trew <michae...@att.net> wrote:

> I just picked up an antique cast iron "bacon press" that gets hot
> sitting on the griddle, and you set it on top of the bacon to weight it
> down to cook down flat. It should also work well for burgers.

it does work great for burgers. the only burgers i make now are
smashburgers. whether i'm cooking them on the stove or a grill i use a
Lodge iron griddle (flat side) and a bacon press. a spritz of cooking
spray or a wipe of oil on the press helps prevent sticking, as does
pre-heating the press.

i've been tempted to get a Blackstone flat top grill for such things,
but i'm cooking mainly for two and have plenty of iron cookware to use
on the grills.

f...@sdf.org

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Dec 31, 2021, 7:45:06 AM12/31/21
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On 2021-12-30, Michael Trew <michae...@att.net> wrote:
that settles it. the most work starting the cure, the least work is
hanging the slabs of cured meat in the smoker and lighting the pellets.
plus, it's not really bacon until after it's smoked so finishing it on
National Bacon Day it is.

f...@sdf.org

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Dec 31, 2021, 8:03:27 AM12/31/21
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On 2021-12-31, GM <gregorymorr...@gmail.com> wrote:

> And this is a boy who likes his salt, so it seems...

being on a low sodium diet (from hypertension) is exactly the reason i
learned how to make my own bacon. typically bacon is cured with 2-3% (by
weight) salt and i make it with 1-1.5% and compensate with other
seasonings to add flavor.

once a year i'll get a slab of pork belly, about 10-12 pounds, slice it
into quarters and season each quarter differently when curing. 1/3 of it
i give away to family, the rest gets used as side dishes. 1/4 to 3/8
inch thick fresh sliced bacon, a couple pieces is practicaly a meal in
itself.

next time i make it, i'll post photos.

Sheldon Martin

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Dec 31, 2021, 8:20:09 AM12/31/21
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On Fri, 31 Dec 2021 Bruce fromamstoz wrote:
>On Thursday, December 30, 2021 f...sdf.org wrote:
>> On 2021-12-30, Bryan Simmons wrote:
>>
>> > To those of you who celebrate it.
>>
>> > https://nationaltoday.com/national-bacon-day/
>> today I learned National Bacon Day is a thing.
>>
>> i always make my bacon late winter or very early spring. now i want to
>> make it on National Bacon Day.
>>
>> so here's a question.
>>
>> my bacon recipe is a three stage process. curing, drying, cold smoking,
>> in that order. should the process be started or finished on National
>> Bacon Day?
>>
>> SDF Public Access UNIX System - https://sdf.org

I presume the day it's eaten.

Mike Duffy

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Dec 31, 2021, 9:27:05 AM12/31/21
to
On Fri, 31 Dec 2021 02:13:54 -0800, Cindy Hamilton wrote:

> It's bowser. Either he's a troll, trying to stir people up, or he's got
> the worst possible taste in food.

He is what is known as a 'latent' troll. He's ashamed of the trollish
tendencies he feels within himself, and until now, he has always been
able to keep his troll personality under control.

But some day, something will set his off, and he will become a 'raging' /
'flaming' troll.


In any case, there is nothing wrong with mixing bacon, chicken, and ham
together with lettuce & tomato; Subway (tm) does that all the time. And I
am sometimes forced to use MW (Mayonaisse of Wife) when I have run out of
the good stuff.

But when more salt is needed, I apply it indirectly via feta, olives,
kosher dill pickles or even anchovies. Life is too short as it is.

Cindy Hamilton

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Dec 31, 2021, 9:36:11 AM12/31/21
to
On Friday, December 31, 2021 at 9:27:05 AM UTC-5, Mike Duffy wrote:
> On Fri, 31 Dec 2021 02:13:54 -0800, Cindy Hamilton wrote:
>
> > It's bowser. Either he's a troll, trying to stir people up, or he's got
> > the worst possible taste in food.
> He is what is known as a 'latent' troll. He's ashamed of the trollish
> tendencies he feels within himself, and until now, he has always been
> able to keep his troll personality under control.
>
> But some day, something will set his off, and he will become a 'raging' /
> 'flaming' troll.
>
>
> In any case, there is nothing wrong with mixing bacon, chicken, and ham
> together with lettuce & tomato; Subway (tm) does that all the time.

Scarcely a glowing endorsement. I haven't had Subway food in about
25 years because it was such a disappointment.

Plus, he recommended pre-cooked bacon (although he referred to it as
"fully cooked"). That's the only kind of bacon that's easy to add to a
chicken sandwich.

> And I
> am sometimes forced to use MW (Mayonaisse of Wife) when I have run out of
> the good stuff.

Stock more spare good stuff. I've got a jar in the fridge and two in the
pantry.

> But when more salt is needed, I apply it indirectly via feta, olives,
> kosher dill pickles or even anchovies. Life is too short as it is.

Eh. I just salt my BLT. The bacon is salty enough for itself and the
tomato, but the bread and lettuce need a little help.

Cindy Hamilton

Ophelia

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Dec 31, 2021, 9:48:07 AM12/31/21
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What are 'smashburgers please?

f...@sdf.org

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Dec 31, 2021, 10:05:36 AM12/31/21
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the idea is to get a lovely maillard reaction, that is get a nice
browned sear, to enhance flavor, and lock the juices inside. i'll never
make burgers another way unless i'm headed for a weekend of drunken
camping and grab a box of frozen patties at a store.

i take 1 lb ground sirlon and season it. then 1/4 the sirloin into 1/4
pound portions and roll them into meatballs. preheat a griddle or pan,
whatever works, set the meatballs one at a time on the nice hot griddle
and flatten them until they're about 3/8 inch thick with a bacon press
as mentioned above, or a small saucepan with wax or parchment paper
between the man and the meat. don't lift or slide them around until they
are ready to flip, and then only flip them exactly once, and give them
another press onto the griddle. it takes a bit of practice to know when
to flip them, you can tell by the juices coming to the top of them.

for better info on when to flip them (visuals are worth a thousand
words), are plenty of videos about making smashburgers on youtube.

GM

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Dec 31, 2021, 10:58:54 AM12/31/21
to
Mike Duffy wrote:

> On Fri, 31 Dec 2021 02:13:54 -0800, Cindy Hamilton wrote:
>
> > It's bowser. Either he's a troll, trying to stir people up, or he's got
> > the worst possible taste in food.
> He is what is known as a 'latent' troll. He's ashamed of the trollish
> tendencies he feels within himself, and until now, he has always been
> able to keep his troll personality under control.
>
> But some day, something will set his off, and he will become a 'raging' /
> 'flaming' troll.


Kinda like "Bruce" is a 'latent' homosexual...???

Will he then one day become a 'raging'/'flaming homosexual'...???

"OH, the HUMANITY...!!!"

;o)

--
GM

Bruce

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Dec 31, 2021, 1:51:10 PM12/31/21
to
On 2021-12-31 15:05:30 +0000, f...@sdf.org said:

> On 2021-12-31, Ophelia <Oph...@elsinore.me.uk> wrote:
>> On 31/12/2021 12:40, f...@sdf.org wrote:
>>> On 2021-12-30, Michael Trew <michae...@att.net> wrote:
>
>>>> I just picked up an antique cast iron "bacon press" that gets hot
>>>> sitting on the griddle, and you set it on top of the bacon to weight it
>>>> down to cook down flat. It should also work well for burgers.
>
>>> it does work great for burgers. the only burgers i make now are
>>> smashburgers. whether i'm cooking them on the stove or a grill i use a
>>> Lodge iron griddle (flat side) and a bacon press. a spritz of cooking
>>> spray or a wipe of oil on the press helps prevent sticking, as does
>>> pre-heating the press.
>
>>> i've been tempted to get a Blackstone flat top grill for such things,
>>> but i'm cooking mainly for two and have plenty of iron cookware to use
>>> on the grills.
>
>> What are 'smashburgers please?
>
> the idea is to get a lovely maillard reaction, that is get a nice
> browned sear, to enhance flavor, and lock the juices inside.

Most non cooks like to say maillard reaction. Sounds so pro.

You could have just stuck with browned.

Jeßus

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Dec 31, 2021, 1:59:58 PM12/31/21
to
On Fri, 31 Dec 2021 02:13:54 -0800 (PST), Cindy Hamilton
<angelica...@yahoo.com> wrote:


>Either way, I treat him as a troll: ignore him unless it's amusing to reply.

Thing is, he seemed to have shown up here purely because other groups
have died off. bruce bowser was in many old groups I used to inhabit,
across a broad range of topics. His only criteria for participation
seems to be that the group is active, with regular posters.

RFC is the pretty much only group I visit these days, let alone post
to. I give the aus groups a wide birth now.

f...@sdf.org

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Dec 31, 2021, 2:19:59 PM12/31/21
to
your opinion is noted and discarded.

when troglodytes such as myself get a chance to use words you don't
understand, i'm going to use them every time.

followup set.

Bruce

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Dec 31, 2021, 2:25:13 PM12/31/21
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Did you drive them nuts with your Jehovah's Witness act?

GM

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Dec 31, 2021, 2:26:09 PM12/31/21
to
, Jeßus wrote:

> On Fri, 31 Dec 2021 02:13:54 -0800 (PST), Cindy Hamilton
> <angelica...@yahoo.com> wrote:
> >Either way, I treat him as a troll: ignore him unless it's amusing to reply.
> Thing is, he seemed to have shown up here purely because other groups
> have died off. bruce bowser was in many old groups I used to inhabit,
> across a broad range of topics. His only criteria for participation
> seems to be that the group is active, with regular posters.


He writes some pretty goofy stuff, and he does not have "evil" intent, so he's okay in my
book... he comes up with some great non - sequiturs, too, especially with Cindy...

He's also not a pathetic attention hound à la "Miss Bwuthie", another factor in his favour...

AND he annoys Jill, *always* a plus in my book, lol...


> RFC is the pretty much only group I visit these days, let alone post
> to. I give the aus groups a wide birth now.


Yup, except for this place, Usenet is dead to me...

--
GM

Bruce

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Dec 31, 2021, 2:26:41 PM12/31/21
to
That was a fake Bruce. The real Bruce says: maillard away to your
heart's content!

GM

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Dec 31, 2021, 2:28:12 PM12/31/21
to
+100

--
GM

dsi1

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Dec 31, 2021, 2:36:47 PM12/31/21
to
Smashburgers are American style hamburgers that start off as balls of hamburgers that are smashed thinly while frying. The burgers end up thin and crispy. If you're doing it right, there will be holes in your burger. The Koreans know how to do it right. I predict that in a decade or so, the average N. Korean will weigh as much as the Americans.

https://www.youtube.com/watch?v=vEyEG7I5Imo&t=62s

Bruce

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Dec 31, 2021, 2:45:16 PM12/31/21
to
Where will they get that much food?

dsi1

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Dec 31, 2021, 3:24:29 PM12/31/21
to
Did I say "N. Korean?" Indeed I did. I meant "S. Korean." Thanks for bringing that to my attention. That old age is setting in fast!

Jeßus

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Dec 31, 2021, 3:25:10 PM12/31/21
to
It'll be a shame when Usenet finally dies. In many ways it's
surprising there are still so many servers available, or that Usenet
even still exists at all.

Bruce

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Dec 31, 2021, 4:05:01 PM12/31/21
to
Maybe there's money in providing binary newsgroups and the text
newsgroups tag along.

Bruce

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Dec 31, 2021, 4:05:40 PM12/31/21
to
On Fri, 31 Dec 2021 12:24:26 -0800 (PST), dsi1
Lol, ok.

Leonard Blaisdell

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Dec 31, 2021, 4:12:06 PM12/31/21
to
On 2021-12-31, Bruce <Br...@notreal.invalid> wrote:

> That was a fake Bruce. The real Bruce says: maillard away to your
> heart's content!


I used to shoot a lot of mallards. Maillard is French for duck, right?

Ophelia

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Dec 31, 2021, 4:12:36 PM12/31/21
to
Thank you very much:)

Jeßus

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Dec 31, 2021, 4:18:02 PM12/31/21
to
On 31 Dec 2021 21:11:59 GMT, Leonard Blaisdell
<leobla...@sbcglobal.net> wrote:


>I used to shoot a lot of mallards. Maillard is French for duck, right?

Could be. They tend to react the same to French shotgun pellets.

Ophelia

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Dec 31, 2021, 4:18:22 PM12/31/21
to
Thank, D :)

Bruce

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Dec 31, 2021, 4:41:36 PM12/31/21
to
On Fri, 31 Dec 2021 21:18:16 +0000, Ophelia <Oph...@elsinore.me.uk>
wrote:
Yes. Ghe Ghe Ghe :)))))))))))

Bruce

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Dec 31, 2021, 4:43:05 PM12/31/21
to

Bruce

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Dec 31, 2021, 4:43:45 PM12/31/21
to
Eat more meat. Ghe.

Bruce

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Dec 31, 2021, 4:44:26 PM12/31/21
to
On Fri, 31 Dec 2021 14:48:00 +0000, Ophelia <Oph...@elsinore.me.uk>
wrote:
You silly twat. Ghe.

Bruce

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Dec 31, 2021, 4:45:14 PM12/31/21
to
This is not my frogger

Bryan Simmons

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Dec 31, 2021, 4:53:48 PM12/31/21
to
On Friday, December 31, 2021 at 8:36:11 AM UTC-6, Cindy Hamilton wrote:
> On Friday, December 31, 2021 at 9:27:05 AM UTC-5, Mike Duffy wrote:
>
> >
> > In any case, there is nothing wrong with mixing bacon, chicken, and ham
> > together with lettuce & tomato; Subway (tm) does that all the time.
> Scarcely a glowing endorsement. I haven't had Subway food in about
> 25 years because it was such a disappointment.
>
Subway's bread smells like vomit.
>
> Cindy Hamilton

--Bryan

Leonard Blaisdell

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Dec 31, 2021, 4:53:49 PM12/31/21
to
On 2021-12-31, Bruce <Br...@notreal.invalid> wrote:

> Maybe there's money in providing binary newsgroups and the text
> newsgroups tag along.


I'd bet on it.

Dave Smith

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Dec 31, 2021, 4:54:38 PM12/31/21
to
Maybe it is French for a burned duck, but that might just be an old canard.

Dave Smith

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Dec 31, 2021, 4:58:20 PM12/31/21
to
I thought more and more people were opting for nonbinary these days.

Bruce

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Dec 31, 2021, 6:03:15 PM12/31/21
to
On 31 Dec 2021 21:11:59 GMT, Leonard Blaisdell
<leobla...@sbcglobal.net> wrote:

Uhm, Ghe Ghe Ghe.

Leonard Blaisdell

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Dec 31, 2021, 6:21:21 PM12/31/21
to
On 2021-12-31, Dave Smith <adavid...@sympatico.ca> wrote:

> I thought more and more people were opting for nonbinary these days.


You're on a roll! :-)

Dave Smith

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Dec 31, 2021, 7:08:17 PM12/31/21
to
;-)

Michael Trew

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Dec 31, 2021, 8:45:03 PM12/31/21
to
On 12/31/2021 5:13, Cindy Hamilton wrote:
> On Thursday, December 30, 2021 at 4:22:14 PM UTC-5, Michael Trew wrote:
>> On 12/30/2021 14:16, bruce bowser wrote:
>>> Celebrate fully cooked bacon. Its easy to put on a toasted fried chicken filet hero with miracle whip, a few slices of ham, lettuce, tomato and plenty of salt.
>> Miracle whip is salad dressing.
>>
>> I was always disappointed at the "fully cooked bacon".
>
> It's bowser. Either he's a troll, trying to stir people up, or he's got the
> worst possible taste in food.
>
> Either way, I treat him as a troll: ignore him unless it's amusing to reply.
>
> Cindy Hamilton

I think it's a cross between. I usually find his posts rather amusing,
either way. If a troll, than he does it just right; about 10 posts per
day. Enough to laugh at, not enough to be incredibly annoying. Also, I
might be the only other one here who is amused by the ancient posts that
he drudges up.

Michael Trew

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Dec 31, 2021, 8:57:00 PM12/31/21
to
On 12/31/2021 13:59, Jeßus wrote:
> On Fri, 31 Dec 2021 02:13:54 -0800 (PST), Cindy Hamilton
> <angelica...@yahoo.com> wrote:
>
>> Either way, I treat him as a troll: ignore him unless it's amusing to reply.
>
> Thing is, he seemed to have shown up here purely because other groups
> have died off. bruce bowser was in many old groups I used to inhabit,
> across a broad range of topics. His only criteria for participation
> seems to be that the group is active, with regular posters.
>
> RFC is the pretty much only group I visit these days, let alone post
> to. I give the aus groups a wide birth now.

I have a list of newsgroups that I still glance at and occasionally post
to. None as frequently as here. I see very few members of this group
anywhere else; I think that most people here don't post elsewhere. None
are as active as RFC, but many are still on topic and aren't
spammed-out. I've made a list an e-mailed it to a few people.

GM

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Dec 31, 2021, 8:59:58 PM12/31/21
to
I like bb's "daffy" style and the old and odd "incongruous" posts that he replies to...

I'd miss him if he left...

--
GM

Michael Trew

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Dec 31, 2021, 9:01:52 PM12/31/21
to
On 12/31/2021 7:45, f...@sdf.org wrote:
> On 2021-12-30, Michael Trew<michae...@att.net> wrote:
>> On 12/30/2021 12:55, f...@sdf.org wrote:
>>> On 2021-12-30, Bryan Simmons<bryang...@gmail.com> wrote:
>
>>>> To those of you who celebrate it.
>
>>>> https://nationaltoday.com/national-bacon-day/
>
>>> today I learned National Bacon Day is a thing.
>
>>> i always make my bacon late winter or very early spring. now i want to
>>> make it on National Bacon Day.
>
>>> so here's a question.
>
>>> my bacon recipe is a three stage process. curing, drying, cold smoking,
>>> in that order. should the process be started or finished on National
>>> Bacon Day?
>
>> That depends... how long does it take to complete from start to finish?
>> You might not want to be bothered starting the process on Christmas
>> day. Likewise, you might not want to finish it on New Years day, if you
>> are otherwise preoccupied during those holidays.
>
> that settles it. the most work starting the cure, the least work is
> hanging the slabs of cured meat in the smoker and lighting the pellets.
> plus, it's not really bacon until after it's smoked so finishing it on
> National Bacon Day it is.

Sounds like a plan! Care to mail some my way? ;)

Michael Trew

unread,
Dec 31, 2021, 9:05:09 PM12/31/21
to
On 12/31/2021 14:19, f...@sdf.org wrote:
> On 2021-12-31, Bruce<Bru...@us.net> wrote:
>> On 2021-12-31 15:05:30 +0000, f...@sdf.org said:
>
>>> On 2021-12-31, Ophelia<Oph...@elsinore.me.uk> wrote:
>
>>>> What are 'smashburgers please?
>
>>> the idea is to get a lovely maillard reaction, that is get a nice
>>> browned sear, to enhance flavor, and lock the juices inside.
>
>> Most non cooks like to say maillard reaction. Sounds so pro.
>
>> You could have just stuck with browned.
>
> your opinion is noted and discarded.

LOL! Perfect response.

Jeßus

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Dec 31, 2021, 9:05:36 PM12/31/21
to
I used tomainly inhabit the .aus groups, but unfortunately they're
full of Australians of course, so I give them a wide berth these days.
Things have changed a lot in recent years.

Used to frequent some binary groups, but now kinda redundant for me.
All up, back in the day, I'd be a regular in 20-30 groups.

Michael Trew

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Dec 31, 2021, 9:06:32 PM12/31/21
to
I never make them this way, but I like the idea of it! Nice and simple,
just heat up, and smash while cooking. I hope to put my bacon press to
good use in a day or two trying it out.

GM

unread,
Dec 31, 2021, 9:10:17 PM12/31/21
to
Best retort of the day, had me laffin'... *perfect* response to *any* of Miss Bwuthie's posts...

Maybe as the evening progresses we'll have some more hilarity...

--
GM

Michael Trew

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Dec 31, 2021, 9:12:42 PM12/31/21
to
On 12/31/2021 14:36, dsi1 wrote:
> On Friday, December 31, 2021 at 4:48:07 AM UTC-10, Ophelia wrote:
>> On 31/12/2021 12:40, f...@sdf.org wrote:
>>> On 2021-12-30, Michael Trew<michae...@att.net> wrote:
>>>
>>>> I just picked up an antique cast iron "bacon press" that gets hot
>>>> sitting on the griddle, and you set it on top of the bacon to weight it
>>>> down to cook down flat. It should also work well for burgers.
>>>
>>> it does work great for burgers. the only burgers i make now are
>>> smashburgers. whether i'm cooking them on the stove or a grill i use a
>>> Lodge iron griddle (flat side) and a bacon press. a spritz of cooking
>>> spray or a wipe of oil on the press helps prevent sticking, as does
>>> pre-heating the press.
>>>
>>> i've been tempted to get a Blackstone flat top grill for such things,
>>> but i'm cooking mainly for two and have plenty of iron cookware to use
>>> on the grills.
>>>
>> What are 'smashburgers please?
>
> Smashburgers are American style hamburgers that start off as balls of hamburgers that are smashed thinly while frying. The burgers end up thin and crispy. If you're doing it right, there will be holes in your burger. The Koreans know how to do it right. I predict that in a decade or so, the average N. Korean will weigh as much as the Americans.
>
> https://www.youtube.com/watch?v=vEyEG7I5Imo&t=62s

Yum! Those remind me a lot of the Steak N Shake burgers... that video
made me hungry. Even better; topped off with hot peppers on the side.
Now that almost all of the Steak N Shakes are dead, I'll have to try
this. I can have that grease bomb once or twice per year, then I'm set
for a good while.

Michael Trew

unread,
Dec 31, 2021, 9:19:50 PM12/31/21
to
On 12/31/2021 8:03, f...@sdf.org wrote:
> On 2021-12-31, GM<gregorymorr...@gmail.com> wrote:
>
>> And this is a boy who likes his salt, so it seems...
>
> being on a low sodium diet (from hypertension) is exactly the reason i
> learned how to make my own bacon. typically bacon is cured with 2-3% (by
> weight) salt and i make it with 1-1.5% and compensate with other
> seasonings to add flavor.
>
> once a year i'll get a slab of pork belly, about 10-12 pounds, slice it
> into quarters and season each quarter differently when curing. 1/3 of it
> i give away to family, the rest gets used as side dishes. 1/4 to 3/8
> inch thick fresh sliced bacon, a couple pieces is practicaly a meal in
> itself.
>
> next time i make it, i'll post photos.

A guy in Minnesota makes home made bacon for the meet that we have in
early August every year. Some of it is sliced insanely thick, but I
like the thinner stuff. Boy, is it ever good! I don't know if you were
here when I posted, so I'll share a few pictures again.

Home-made ready to be sliced on the right:
https://i.ibb.co/RhCqwtR/IMG-20210814-082137289.jpg

https://i.ibb.co/vVV6PVK/IMG-20210814-082120447.jpg

https://i.ibb.co/BskJ5y4/IMG-20210815-083325394.jpg

Bruce

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Dec 31, 2021, 10:26:48 PM12/31/21
to
On Fri, 31 Dec 2021 21:01:53 -0500, Michael Trew
Sure, but will you pay for the shipping? Sorry, that was an obscene
question.

Bruce

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Dec 31, 2021, 10:27:44 PM12/31/21
to
Yes, you mainly.

Bruce

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Dec 31, 2021, 10:28:43 PM12/31/21
to
Wasn't that your pal Greg Sorrow? I can't be bothered checking.

Bruce

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Dec 31, 2021, 10:30:00 PM12/31/21
to
On Thursday, December 30, 2021 at 11:55:11 AM UTC-6, f...@sdf.org wrote:
> On 2021-12-30, Bryan Simmons <bryang...@gmail.com> wrote:
>
> > To those of you who celebrate it.
>
> > https://nationaltoday.com/national-bacon-day/
> today I learned National Bacon Day is a thing.
>
> i always make my bacon late winter or very early spring. now i want to
> make it on National Bacon Day.
>
> so here's a question.
>
> my bacon recipe is a three stage process. curing, drying, cold smoking,
> in that order. should the process be started or finished on National
> Bacon Day?
>
> --
> f...@sdf.org
> SDF Public Access UNIX System - https://sdf.org


Canned is cooked. Frozen is not cooked. Do we have to explain
everything to this guy?

Bruce

unread,
Dec 31, 2021, 10:33:30 PM12/31/21
to
On Fri, 31 Dec 2021 07:58:50 -0800 (PST), GM
<gregorymorr...@gmail.com> wrote:

>Mike Duffy wrote:
>
>> On Fri, 31 Dec 2021 02:13:54 -0800, Cindy Hamilton wrote:
>>
>> > It's bowser. Either he's a troll, trying to stir people up, or he's got
>> > the worst possible taste in food.
>> He is what is known as a 'latent' troll. He's ashamed of the trollish
>> tendencies he feels within himself, and until now, he has always been
>> able to keep his troll personality under control.
>>
>> But some day, something will set his off, and he will become a 'raging' /
>> 'flaming' troll.
>
>
>Kinda like "Bruce" is a 'latent' homosexual...???
>
>Will he then one day become a 'raging'/'flaming homosexual'...???
>
>"OH, the HUMANITY...!!!"
>
>;o)

Uhm, Ghe Ghe Ghe.

Bruce

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Dec 31, 2021, 10:34:48 PM12/31/21
to
On Thursday, December 30, 2021 at 12:42:59 PM UTC-6, Judith Latham wrote:
> On 12/30/2021 1:00 PM, Bruce wrote:
> > On Thu, 30 Dec 2021 17:55:06 GMT, f...@sdf.org wrote:
> >
> >> On 2021-12-30, Bryan Simmons <bryang...@gmail.com> wrote:
> >>
> >>> To those of you who celebrate it.
> >>
> >>> https://nationaltoday.com/national-bacon-day/
> >>
> >> today I learned National Bacon Day is a thing.
> >
> > It's when you celebrate the life of the pig.
> Happy Birthday Jill !!!
> >
> >> i always make my bacon late winter or very early spring. now i want to
> >> make it on National Bacon Day.
> >>
> >> so here's a question.
> >>
> >> my bacon recipe is a three stage process. curing, drying, cold smoking,
> >> in that order. should the process be started or finished on National
> >> Bacon Day?
> >
> > What counts is the pie hole.
> Again, Happy Birthday Jill !!!

Gary

unread,
Jan 1, 2022, 9:49:49 AM1/1/22
to
On 12/31/2021 10:29 PM, Bruce wrote:
> Canned is cooked. Frozen is not cooked.

Not in all cases. Alaskan king crab is killed immediately, cooked, then
frozen.


Cindy Hamilton

unread,
Jan 1, 2022, 10:11:29 AM1/1/22
to
Perhaps "frozen is not necessarily cooked" or "frozen does not equal cooked".

I can't even remember the first iteration of this; frogger Bruce has posted it
so many times.

Cindy Hamilton

bruce bowser

unread,
Jan 1, 2022, 10:48:02 AM1/1/22
to
On Saturday, January 1, 2022 at 9:49:49 AM UTC-5, Gary wrote:
So is SPAM.

Ophelia

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Jan 1, 2022, 11:39:02 AM1/1/22
to
I would like to see yours too! I will try out his recipe first and then
yours too if that is ok! It was very kind of him to share his :-))))

Bruce

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Jan 1, 2022, 6:23:30 PM1/1/22
to
On Sat, 01 Jan 2022 14:26:43 +1100, Bruce <Br...@notreal.invalid>
wrote:
Dit is mijn kikker. Ghe Ghe Ghe.

Bruce

unread,
Jan 1, 2022, 6:24:01 PM1/1/22
to
On Sat, 01 Jan 2022 14:27:39 +1100, Bruce <Br...@notreal.invalid>
wrote:

Bruce

unread,
Jan 1, 2022, 6:24:16 PM1/1/22
to
On Sat, 01 Jan 2022 14:28:38 +1100, Bruce <Br...@notreal.invalid>
wrote:

Bruce

unread,
Jan 1, 2022, 6:24:26 PM1/1/22
to
On Fri, 31 Dec 2021 19:29:57 -0800 (PST), Bruce <froma...@gmail.com>
wrote:

Bruce

unread,
Jan 1, 2022, 6:53:34 PM1/1/22
to
On Fri, 31 Dec 2021 19:19:53 GMT, f...@sdf.org wrote:

>On 2021-12-31, Bruce <Bru...@us.net> wrote:
>> On 2021-12-31 15:05:30 +0000, f...@sdf.org said:
>
>>> On 2021-12-31, Ophelia <Oph...@elsinore.me.uk> wrote:
>>>> On 31/12/2021 12:40, f...@sdf.org wrote:
>>>>> On 2021-12-30, Michael Trew <michae...@att.net> wrote:
>
>>>>>> I just picked up an antique cast iron "bacon press" that gets hot
>>>>>> sitting on the griddle, and you set it on top of the bacon to weight it
>>>>>> down to cook down flat. It should also work well for burgers.
>
>>>>> it does work great for burgers. the only burgers i make now are
>>>>> smashburgers. whether i'm cooking them on the stove or a grill i use a
>>>>> Lodge iron griddle (flat side) and a bacon press. a spritz of cooking
>>>>> spray or a wipe of oil on the press helps prevent sticking, as does
>>>>> pre-heating the press.
>
>>>>> i've been tempted to get a Blackstone flat top grill for such things,
>>>>> but i'm cooking mainly for two and have plenty of iron cookware to use
>>>>> on the grills.
>
>>>> What are 'smashburgers please?
>
>>> the idea is to get a lovely maillard reaction, that is get a nice
>>> browned sear, to enhance flavor, and lock the juices inside.
>
>> Most non cooks like to say maillard reaction. Sounds so pro.
>
>> You could have just stuck with browned.
>
>your opinion is noted and discarded.
>
>when troglodytes such as myself get a chance to use words you don't
>understand, i'm going to use them every time.
>
>followup set.

Bruce

unread,
Jan 1, 2022, 7:10:12 PM1/1/22
to
On Sat, 01 Jan 2022 16:53:27 -0700, Bruce <Br...@notreal.invalid>
wrote:

f...@sdf.org

unread,
Jan 4, 2022, 4:10:39 PM1/4/22
to
am going to be making some soon. i'm out of it and refuse to wait nearly
a year to make more.

sure, i can send some prints of photos. :D

but seriously, we're kicking around the idea of going to High Point
Raceway in Mount Morris in June for some pro MX. has been a couple
decades since i've been out that way, and just maybe i could deliver
some myself. i'm in Western NY outside of Buffalo.

f...@sdf.org

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Jan 4, 2022, 4:22:14 PM1/4/22
to
On 2022-01-01, Michael Trew <michae...@att.net> wrote:
beautiful. this guy bacons. and i guarantee it doesn't taste anything
like the packaged bacon typically found in stores. it's much much better.

> https://i.ibb.co/vVV6PVK/IMG-20210814-082120447.jpg

> https://i.ibb.co/BskJ5y4/IMG-20210815-083325394.jpg

f...@sdf.org

unread,
Jan 4, 2022, 4:27:25 PM1/4/22
to
On 2022-01-01, Bruce <froma...@gmail.com> wrote:
> On Thursday, December 30, 2021 at 11:55:11 AM UTC-6, f...@sdf.org wrote:
>> On 2021-12-30, Bryan Simmons <bryang...@gmail.com> wrote:

>> > To those of you who celebrate it.

>> > https://nationaltoday.com/national-bacon-day/
>> today I learned National Bacon Day is a thing.

>> i always make my bacon late winter or very early spring. now i want to
>> make it on National Bacon Day.

>> so here's a question.

>> my bacon recipe is a three stage process. curing, drying, cold smoking,
>> in that order. should the process be started or finished on National
>> Bacon Day?

> Canned is cooked. Frozen is not cooked. Do we have to explain
> everything to this guy?

what in the actual fuck does that have to do with anything that i wrote?

are you ok?

bob

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Jan 4, 2022, 6:14:47 PM1/4/22
to
He preaches the gospel of vegetarianism according to the Bruce. He's a
savior of the planet and has other off qualities.

Michael Trew

unread,
Jan 5, 2022, 11:30:48 AM1/5/22
to
One of the childish people who imitate Bruce was responding to you.

f...@sdf.org

unread,
Jan 5, 2022, 3:36:20 PM1/5/22
to
this Bruce shit is indeed infantile. and it nymshifts to evade filters.

must. practice. self. restraint. by. ignoring. it. !

Bruce 7

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Jan 5, 2022, 3:59:56 PM1/5/22
to
Yes. Ghe Ghe Ghe :)))))))))))

Bruce 7

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Jan 5, 2022, 4:13:31 PM1/5/22
to
On Wed, 05 Jan 2022 20:36:13 GMT, f...@sdf.org wrote:

I nymshift in an attempt to distinguish myself from my froggers,
dummy.

Bruce 7

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Jan 5, 2022, 4:17:09 PM1/5/22
to
On Thu, 06 Jan 2022 08:13:24 +1100, Bruce 7 <br...@notreal.invalid>
wrote:
This is my frogger.

Dave Smith

unread,
Jan 9, 2022, 1:31:48 PM1/9/22
to
Can you go into more detail? I don't get it
--
This is NOT a post by Dave Smith

Dave Smith

unread,
Jan 10, 2022, 4:41:55 PM1/10/22
to
Yes. Ghe Ghe Ghe :)))))))))))

Dave Smith

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Jan 11, 2022, 3:48:21 PM1/11/22
to

Dave Smith

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Jan 12, 2022, 9:53:08 PM1/12/22
to
This is NOT my frogger.

Dave Smith

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Jan 15, 2022, 12:20:43 PM1/15/22
to
Yes. Ghe Ghe Ghe :)))))))))))
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