Using a Induction hot plate as a slow cooker

[horusprim]

I am thinking on a buying a induction hot plate from Amazon.com
(http://www.amazon.com/Max-Burton-6000-1800-Watt-Induction/dp/
B000MVN1M6/ref=cm_cr_pr_product_top).

I wanted know if there was any reason I could not use it as a
makeshift heat in a slow cooker application? In other words, place a
cast iron dutch oven, with the slow cooking food, on the induction hot
plate. Next, leave and go to work. Then come back to a hot meal.

[spamtrap1888]

Why not just get a West Bend oblong slow cooker?

[ImStillMags]

On Feb 16, 1:27 pm, horusprim <horusp...@yahoo.com> wrote:

You probably could, but your electric bill would suffer. You need to
check on the difference between using a crockpot and an induction
cooker. Big difference in electric usage.

[pltr...@xhost.org]

I do this all the time, for chili and other items, with the very same
Burton hob and either a 7-qt. Le Creuset or a 6-qt. Calphalon
non-stick pot. Works fine.

-- Larry

[ImStillMags]

On Feb 16, 1:27 pm, horusprim <horusp...@yahoo.com> wrote:

I checked and you can get one of these fancy schmancy programable
cookers for way less than the indudction top and it will cost you way
less to use.

http://www.amazon.com/Hamilton-Beach-Forget-6-Quart-Programmable/dp/B001AO2PXK/ref=sr_1_cc_1?ie=UTF8&qid=1297896122&sr=1-1-catcorr

[pltr...@xhost.org]

On Wed, 16 Feb 2011 14:37:53 -0800 (PST), ImStillMags
<sitar...@gmail.com> wrote:

>You probably could, but your electric bill would suffer. You need to
>check on the difference between using a crockpot and an induction
>cooker. Big difference in electric usage.

Yes -- in favor of the induction hob. Induction is extremely
efficient. Much more so than an antique heating element and a ceramic
vessel.

-- Larry

[David Harmon]

On Wed, 16 Feb 2011 14:46:44 -0800 (PST) in rec.food.cooking,
ImStillMags <sitar...@gmail.com> wrote,

>On Feb 16, 1:27�pm, horusprim <horusp...@yahoo.com> wrote:
>> I am thinking on a buying a induction hot plate from Amazon.com
>> (http://www.amazon.com/Max-Burton-6000-1800-Watt-Induction/dp/
>> B000MVN1M6/ref=cm_cr_pr_product_top).
>>
>> I wanted know if there was any reason I could not use it as a
>> makeshift heat in a slow cooker application? In other words, place a
>> cast iron dutch oven, with the slow cooking food, on the induction hot
>> plate. Next, leave and go to work. Then come back to a hot meal.
>
>I checked and you can get one of these fancy schmancy programable
>cookers for way less than the indudction top

But the induction hob will do a lot more; it's 1800 Watts! I want
one, and I already have the slow cooker. Nobody is buying it *just*
for that!

> and it will cost you way less to use.

How did you check that part?

[David Harmon]

On Wed, 16 Feb 2011 18:06:25 -0500 in rec.food.cooking,
pltr...@xhost.org wrote,

But the advantage of the crock pot is that it has an insulated
sleeve around the whole thing. Efficiency is mainly a matter of how
much heat is lost without heating what needs it. That Dutch oven
sitting there bare is going to lose heat.

The other question is, how well does the temperature control on the
induction hob work when you turn it down low?

[Jim Elbrecht]

On Wed, 16 Feb 2011 21:10:53 -0800, David Harmon <sou...@netcom.com>
wrote:

Physics class?<g> Once you have them both [because you *will* own
them both] you can prove the theory with one of these;
http://www.newegg.com/Product/Product.aspx?Item=N82E16882715001
P3 Kill-a-watt meter.

It's a handy $20 gadget to have around anyway.

Jim

[Nunya Bidnits]

Re: v0mol652ninj0ckkr...@4ax.com

pltr...@xhost.org <pltr...@xhost.org> wrote:

But the crockpot has better insulation value with a thick ceramic liner that
is a fantastic heatsink, surrounded by metal with an airspace between. I'd
bet on the crockpot to use less energy over the long haul.

[Nunya Bidnits]

Re: ruOdnYC5KIbBM8HQ...@earthlink.com

David Harmon <sou...@netcom.com> wrote:

Just an observation that anything that is 1800 watts is going to suck up
more juice than a crockpot.

But yeah, those hobs are pretty cool. In barbecue competitions we use
portable heating devices such as propane and butane burners for everything
from heating sauces to breakfast meals to using in preparation of
ingredients for side dish competitions. However the 1800 Watts is an issue.
We have a couple 2000W Honda generators, but those serve multiple purposes,
including sometimes a deep fryer and countertop oven. Either of those
requires a dedicated generator. Often we buy extra power service which
powers a three door counter height commercial fridge, pumps, trailer
lighting, and so forth. But one of the Hondas is usually ready for emergency
use since power supply at some of the competitions is notoriously
unreliable.

Anyway I'd love to try one but I'm not it's practical without another high
dollar quiet generator to support it. I would like to have more heating
capacity though and get away from the one propane camp stove we carry, but
I'm more inclined to get another butane burner. I can get two of those for
the price of an induction hob and maybe have change left over.

MartyB

[J. Clarke]

In article <ijju1k$br8$1...@news.eternal-september.org>,
nunyab...@eternal-september.invalid says...

>
> Re: ruOdnYC5KIbBM8HQ...@earthlink.com
>
> David Harmon <sou...@netcom.com> wrote:
>
> > On Wed, 16 Feb 2011 14:46:44 -0800 (PST) in rec.food.cooking,
> > ImStillMags <sitar...@gmail.com> wrote,
> >> On Feb 16, 1:27 pm, horusprim <horusp...@yahoo.com> wrote:
> >>> I am thinking on a buying a induction hot plate from Amazon.com
> >>> (http://www.amazon.com/Max-Burton-6000-1800-Watt-Induction/dp/
> >>> B000MVN1M6/ref=cm_cr_pr_product_top).
> >>>
> >>> I wanted know if there was any reason I could not use it as a
> >>> makeshift heat in a slow cooker application? In other words, place a
> >>> cast iron dutch oven, with the slow cooking food, on the induction
> >>> hot plate. Next, leave and go to work. Then come back to a hot meal.
> >>
> >> I checked and you can get one of these fancy schmancy programable
> >> cookers for way less than the indudction top
> >
> > But the induction hob will do a lot more; it's 1800 Watts! I want
> > one, and I already have the slow cooker. Nobody is buying it *just*
> > for that!
> >
> >> and it will cost you way less to use.
> >
> > How did you check that part?
>
> Just an observation that anything that is 1800 watts is going to suck up
> more juice than a crockpot.

Well, yeah but when you've got to turned up to 1800 watts it's not going
to be doing anything resembling slow cooking either.

[Nunya Bidnits]

Re: MPG.27c778527...@hamster.jcbsbsdomain.local

J. Clarke <jclark...@cox.net> wrote:

>>
>> Just an observation that anything that is 1800 watts is going to
>> suck up more juice than a crockpot.
>
> Well, yeah but when you've got to turned up to 1800 watts it's not
> going to be doing anything resembling slow cooking either.

Perhaps, but that woulld depend on how the controls work. Regardless I can't
see it being more efficient that a low wattage well-insulated crockpot vs. a
bare metal and porcelain pot sitting on a hotplate.

MartyB

[horusprim]

On Feb 16, 5:42 pm, pltrg...@xhost.org wrote:
> On Wed, 16 Feb 2011 13:27:10 -0800 (PST), horusprim
>

Thanks for your review.

Can you comment on the temperature settings? Can you set it to cook at
a specific temperature; like a regular, electric hot plate?

[drago...@gmail.com]

Do you know that you can actually buy a NUWAVE Pressure Cooker that works on an Induction hot plate? The Pressure Cooker does slow cooking, faster.

[MisterDiddyWahDiddy]

This one is aluminum, so it wouldn't work on induction, but it's little
and kinda cute.

http://www.target.com/p/imusa-aluminum-pressure-cooker-small/-/A-10827938

https://www.facebook.com/PetrieMuseum/photos/a.423825750405.220730.52119490405/10153715638470406

--Bryan

[Gary]

drago...@gmail.com wrote:
>
> The Pressure Cooker does slow cooking, faster.

LOL There's our oxymoron for the week. ;-D

[S Viemeister]

My Fagor pressure cooker works on my induction hob.

[Don Wiss]

On Wednesday, February 16, 2011 at 4:27:10 PM UTC-5, horusprim wrote:
> I am thinking on a buying a induction hot plate from Amazon.com

> http://www.amazon.com/Max-Burton-6000-1800-Watt-Induction/dp/B000MVN1M6/

That one is awfully expensive! This one for much less has higher ratings:
http://www.amazon.com/dp/B0045QEPYM

I have this one. It is wonderful. I have a slow cooker, so I have not tried
using it as one. The bottom temperature is 140F. What is a slow cooker?

Don. http://paleofood.com/ (e-mail at page bottom).

[Don Wiss]

On Sat, 05 Dec 2015 11:44:36 -0500, Don Wiss wrote:

>That one is awfully expensive! This one for much less has higher ratings:
>http://www.amazon.com/dp/B0045QEPYM

I find there is a newer model of the one I bought a year and a half ago.
The visible difference is the front panel is sloped. The problem with the
none sloped panel is very wide pans will extend over the panel and the heat
of the pan can melt the panel some. This doesn't reduce functionality, but
cosmetically looks bad. So this is the one you now want:

http://www.amazon.com//dp/B00GMCAM2G

Don. www.donwiss.com (e-mail link at home page bottom).

[graham]

Replying to a 4.5yr old post.

--

[dsi1]

I use my induction range for slow cooking with no problem. I'll leave stuff on, go to work, and come back 10 hrs later. I'll also use the oven as a slow cooker - put a pork butt in and go to bed or go to work. I'll also use my rice cooker on the warm setting as a slow cooker and have left beef shortribs in there for days. These techniques work like a Maverick missile i.e., fire and forget. :)

[dalep]

I live in a cold climate, so I like to use the oven set on low and my stock pot or dutch oven as a slow cooker. The oven on low puts a low steady heat into the house and gives a slow controlled heat for cooking. Great to come home to on a cold evening!! Yes, I have a big crock pot that I hate. I do use it in the summer when I do not want the oven on. I guess I do not see the difference between an induction single burner and using a stove burner on the lowest setting.

DaleP

[userunk...@gmail.com]

On Wednesday, February 16, 2011 at 2:27:10 PM UTC-7, horusprim wrote:

We use our induction top stove to do slow cooking and it is so much more precise and energy efficient than any other method that it is a no brainer for us. It's by far the best way to go for slow cooking.

[userunk...@gmail.com]

The precision is near perfect for induction, our stove can melt and hold chocolate without scorching, or boil water a lot faster than a high power microwave oven, and anything in between with precise control to one degree.

[vicki....@student.nmt.edu]

What temps do you set your induction cooktop to slow cook? What temp should I use when the recipe says to slow cook on High? or Low? Thanks :)

[Nancy2]

The big question for me would be the size of,the warming plate. If I leave the
house empty for a day, with a crockpot turned on, I put it in the dry kitchen sink,
just in case it goes crazy and sets itself on fire. Will a warming tray or
Induction device fit in the sink?

N.

[dsi1]

That depends on the wattage of the unit and the control settings. My Samsung range will do a nice boil on a pot of stew at 5 on the big element. I like to do most of my frying between 7 and 10. I can do a very slow simmer at about 3. You could probably keep something warm on 2. I don't go much lower than that. The lowest setting would be .5 but I've never had occasion to use it. Oddly enough, the range calls that "simmer."

[itsjoan...@webtv.net]

On Friday, January 6, 2017 at 4:31:49 PM UTC-6, vicki....@student.nmt.edu wrote:
>
> What temps do you set your induction cooktop to slow cook? What temp should I use when the recipe says to slow cook on High? or Low? Thanks :)
>
>

Watch the national news for a burned down dorm due to
an unattended induction cooktop.

[dsi1]

Induction cooktops are pretty darn safe. I don't believe that I could come up with a way to cause a fire with one of those. That would be an interesting challenge.

[itsjoan...@webtv.net]

;-)

[sf]

On Wed, 16 Feb 2011 13:27:10 -0800 (PST), horusprim

<horu...@yahoo.com> wrote:

> I am thinking on a buying a induction hot plate from Amazon.com
> (http://www.amazon.com/Max-Burton-6000-1800-Watt-Induction/dp/
> B000MVN1M6/ref=cm_cr_pr_product_top).
>
> I wanted know if there was any reason I could not use it as a
> makeshift heat in a slow cooker application? In other words, place a
> cast iron dutch oven, with the slow cooking food, on the induction hot
> plate. Next, leave and go to work. Then come back to a hot meal.

That is a good time to break out a decent thermometer and check to see
what temperature it is, then you can calibrate the setting to what the
low setting on a slow cooker should read. I tried using my rice
cooker as a slow cooker and it worked for me. My experiment was
tomatoes (no meat), so I knew I wouldn't make myself sick if it was
too far off.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

[Dave Smith]

On 2017-01-06 7:21 PM, dsi1 wrote:
> On Friday, January 6, 2017 at 12:31:49 PM UTC-10,
> vicki....@student.nmt.edu wrote:
>> On Saturday, December 5, 2015 at 1:03:10 PM UTC-7, dsi1 wrote:
>
>>
>> What temps do you set your induction cooktop to slow cook? What
>> temp should I use when the recipe says to slow cook on High? or
>> Low? Thanks :)
>
> That depends on the wattage of the unit and the control settings. My
> Samsung range will do a nice boil on a pot of stew at 5 on the big
> element.

You boil stews? That makes the meat tough.

I like to do most of my frying between 7 and 10. I can do a
> very slow simmer at about 3. You could probably keep something warm
> on 2. I don't go much lower than that. The lowest setting would be .5
> but I've never had occasion to use it. Oddly enough, the range calls
> that "simmer."
>

---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

[dsi1]

I made a pretty good stew a couple of days ago. The large chunks of chuck was fried in oil and braised. I set the range to 3 and took a nap for around 3 hours. I had the stew with some stinky pickled radish. I ate the cold radish first. It was good eats alright.

https://www.amazon.com/photos/share/r2T8vfCFkZAlWMkIsOzNeTLFCo1ge2hfbYdWj9gmlOI

[Ophelia]

wrote in message
news:1bc03d74-b3f9-4cb9...@googlegroups.com...

====

I can't help with the induction hot plate but I wonder if this might help.
My sous vide machine doubles as as slow cooker and I have to enter the temps
(unlike a slow cooker that give low, med. high.

low 82c
Medium 93c
HIgh 100c

I hope that might help

--
http://www.helpforheroes.org.uk

[Ophelia]

"dsi1" wrote in message
news:e390c3c8-4d2c-45d0...@googlegroups.com...

=============

Looks good:)) I made a beef stew in my 'slow cooker' last week and I put it
on 93c (medium) 4-6 hours.



--
http://www.helpforheroes.org.uk

[Nancy2]

ds, appliances can set themselves on fire....it can be caused by a faulty electrical
connection where the plug attaches to the appliance. It doesn't have to be a high temp...
my mom had an iron that shorted itself out,burned the ironing board cover, and melted
its own bottom plate. It was just plugged in like usual. So, you never know.....

N.

[dsi1]

Slow cooking is just wonderful. It's more efficient, easier, and tastier. I got the urge to cook up some pork belly. Hoo boy!

[dsi1]

I know what you're saying. My friend's range element shorted out and created a ball of plasma that melted a hole the size of a quarter through a steel pan. I didn't believe it possible until I saw the hole.

OTOH, I'll bet that the majority of fires are not caused by a failure of the electrical parts. Mostly they're caused by operator error. Induction ranges pretty much removes that possibility.

[Ophelia]

"dsi1" wrote in message
news:7ecfdd5e-2288-4eeb...@googlegroups.com...

Slow cooking is just wonderful. It's more efficient, easier, and tastier. I
got the urge to cook up some pork belly. Hoo boy!

==================

You will love it:)) I do:)

--
http://www.helpforheroes.org.uk

[dsi1]

It's an underappreciated hunk of meat by most Westerners. One of my favorite way to prepare it is rafute.

http://www.flickriver.com/photos/tags/rafute/interesting/

[Ophelia]

"dsi1" wrote in message
news:b3d8a3f5-a39e-4f74...@googlegroups.com...

===================

That is new to me. I usually like to roast belly pork with the skin on and
it is lovely and crispy.

I hadn't actually heard of it and had to search:)

--
http://www.helpforheroes.org.uk

[Nancy2]

Isn't pork belly just a huge chunk of uncut bacon? What is there to eat? Small
strips of meat among all that gelatinous fat? There is a pic when I Googled it,
compliments of Gordon Ramsey, and that is what it looks like.

I can't imagine eating bacon fat like that....my bacon has to be fried crispy,
brown and thin-cut. If someone put a piece of pork belly in front of me, I
would probably gag before taking a bite. Am I wrong about it?

N.

[Gary]

Hopefully, I will be sitting next to you and I'll gladly take your
portion. ;)

[Nancy2]

Gary, you are welcome to it. ;-))

it seems to me that it is one of those formerlyreally ignored cuts of meat, or cheap ones,
like short ribs, that seem to have become a fad and risen to the top of menus on a chef's
whim, and nobody wants to be the last to exalt its virtues.....

N.

[Ophelia]

"Gary" wrote in message news:587240E2...@att.net...

===

Not if I get there first ... ;-)



--
http://www.helpforheroes.org.uk

[lucreti...@fl.it]

Yes and no. If I cook it, first I leave it in the fridge for 24 hours
uncovered with the fat criss crossed and salt rubbed in.

Roast on a rack slowly and the skin on top becomes gorgeous crackling
and most of the fat drains away. Yes, there isn't much meat but if
you like crackling yum yum :)

[lucreti...@fl.it]

I'd fight you for it :)

[lucreti...@fl.it]

Well hardly, I used to look forward to when my grandmother cooked it
and that's a looooonnnnggg time ago :)

[Dave Smith]

I am with you Nancy. I am not a fan of eating fat. I will eat fatty
bacon, but when there are huge wads of fat in it I tend to cut it off
and give it to the dog. Some people love it. I don't eat the layer of
fat around strip steaks, T bones, pork chops and lamb chops, and I will
trim off most of the fat on roast beef and pork. Some people love it.

[Ophelia]

wrote in message news:34h47c5776g3okmsn...@4ax.com...

============

Thatsthewaytodoit!! <g>



--
http://www.helpforheroes.org.uk

[Ophelia]

"Nancy2" wrote in message
news:e391d3c6-030a-4c1a...@googlegroups.com...

===========

I made ribs for the first time yesterday and he loved them. Probably not
the recommended way to cook them, but the recipe I found had them sous vide
first and then finished off on griddle.

--
http://www.helpforheroes.org.uk

[sf]

On Sun, 8 Jan 2017 05:28:53 -0800 (PST), Nancy2
<ellor...@gmail.com> wrote:

It yicks us out too. I've seen some pictures that show very lean
belly meat, but it's not sold that way at my grocery stores.

[lucreti...@fl.it]

On Sun, 08 Jan 2017 09:33:12 -0800, sf <s...@geemail.com> wrote:

>On Sun, 8 Jan 2017 05:28:53 -0800 (PST), Nancy2
><ellor...@gmail.com> wrote:
>
>> Isn't pork belly just a huge chunk of uncut bacon? What is there to eat? Small
>> strips of meat among all that gelatinous fat? There is a pic when I Googled it,
>> compliments of Gordon Ramsey, and that is what it looks like.
>>
>> I can't imagine eating bacon fat like that....my bacon has to be fried crispy,
>> brown and thin-cut. If someone put a piece of pork belly in front of me, I
>> would probably gag before taking a bite. Am I wrong about it?
>>
>
>It yicks us out too. I've seen some pictures that show very lean
>belly meat, but it's not sold that way at my grocery stores.

Can't be helped if you don't understand how to cook it, but all the
more for those of us who do and love it.

[dsi1]

Oddly enough, pork belly boiled in shoyu is the dish most identified with the Okinawans. Those guys eat a lot of pork belly.

The Okinawan people were considered dirty pig farmers by the Japanese because of their long history of raising pigs. It's like how the Brits looked down upon the Irish for being dirty potato farmers. It's the plight of those folks we call "dirt poor."

Oddly enough, the Japanese are starting to get a taste for American style pork.

https://www.pork.org/features/japan-develops-taste-thick-cut-u-s-pork/

[Ophelia]

wrote in message news:iq357c1asj2tjkfsl...@4ax.com...

==

What more can I say <g>



--
http://www.helpforheroes.org.uk

[Ophelia]

"dsi1" wrote in message
news:0b689dd6-1bf8-428b...@googlegroups.com...

===============

Well, new good food is always welcome:)) I learn a lot here as well as get
ideas for the more dinners:))

--
http://www.helpforheroes.org.uk

[dsi1]

You are right the pork belly is uncured bacon. Americans have a long history of avoiding fat in their meats. The Asians are typically not averse to eating a big hunk of fat. OTOH, I can see trends arising where the situation is reversing. In the future, Asians could be avoiding fatty meat and Americans, not so much.

[Ophelia]

"dsi1" wrote in message
news:b81d1f6a-008f-4c54...@googlegroups.com...

===================

For me, fat gives a lot of flavour. If it is cooked properly, much of that
fat cooks out. I will never buy very lean meats.


--
http://www.helpforheroes.org.uk

[sf]

You can have it. I'm not interested in eating 80% fat.

[lucreti...@fl.it]

You show your ignorance yet again, that's all cooked out in the
process.

[sf]

Try improving your reading comprehension.

[Dave Smith]

Yeah right. There is nothing left but air.
The people who like to eat that fat are going to be terribly
disappointed to learn that what they think they are eating has all been
cooked out.

[lucreti...@fl.it]

My reading comprehension is fine - it would seem it is yours that is
out of kilter. Can you not understand the fat is rendered from the
skin and meat, ergo we are not eating 80% fat. Even if I was, I can
afford to, maybe that's your problem, you can't afford the calories??
Try a good morning jog up and down the hills in SF.

[lucreti...@fl.it]

On Sun, 8 Jan 2017 17:19:19 -0500, Dave Smith
<adavid...@sympatico.ca> wrote:

>On 2017-01-08 4:47 PM, lucreti...@fl.it wrote:
>> On Sun, 08 Jan 2017 12:11:39 -0800, sf <s...@geemail.com> wrote:
>>
>
>>>> Can't be helped if you don't understand how to cook it, but all the
>>>> more for those of us who do and love it.
>>>
>>> You can have it. I'm not interested in eating 80% fat.
>>
>> You show your ignorance yet again, that's all cooked out in the
>> process.
>>
>Yeah right. There is nothing left but air.
>The people who like to eat that fat are going to be terribly
>disappointed to learn that what they think they are eating has all been
>cooked out.

It is cooked on a rack, very slowly, and the fat is rendered. You
can't comprehend that?? I could care less if you would like to eat
the fat, I don't wish to, but I do love the crackling that results.
Better even than on a piece of roast pork.

[Dave Smith]

On 2017-01-08 5:38 PM, lucreti...@fl.it wrote:
> On Sun, 8 Jan 2017 17:19:19 -0500, Dave Smith

> process.
>>>
>> Yeah right. There is nothing left but air.
>> The people who like to eat that fat are going to be terribly
>> disappointed to learn that what they think they are eating has all been
>> cooked out.
>
> It is cooked on a rack, very slowly, and the fat is rendered. You
> can't comprehend that??

Are you going to keep on insisting that 100% of the fat is rendered?

[dsi1]

I like your way of thinking. This is the golden age for foodies. There's an entire generation raised on cooking shows that is open to new ideas and techniques. These young people are going to change the foods of the US and Europe. Well alright. :)

[Bruce]

On Sun, 8 Jan 2017 15:59:00 -0800 (PST), dsi1 <dsi...@yahoo.com>
wrote:

>On Sunday, January 8, 2017 at 9:51:24 AM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> news:b81d1f6a-008f-4c54...@googlegroups.com...
>>

>> You are right the pork belly is uncured bacon. Americans have a long history
>> of avoiding fat in their meats. The Asians are typically not averse to
>> eating a big hunk of fat. OTOH, I can see trends arising where the situation
>> is reversing. In the future, Asians could be avoiding fatty meat and
>> Americans, not so much.
>>
>> ===================
>>
>> For me, fat gives a lot of flavour. If it is cooked properly, much of that
>> fat cooks out. I will never buy very lean meats.
>>
>>
>> --
>> http://www.helpforheroes.org.uk
>
>I like your way of thinking. This is the golden age for foodies. There's an entire generation raised on cooking shows that is open to new ideas and techniques. These young people are going to change the foods of the US and Europe. Well alright. :)

I thought we were going to have a world-wide famine and be forced to
eat locusts and the emergency cans of spam in the back of our
pantries. I like your more positive outlook towards the future.

[lucreti...@fl.it]

On Sun, 8 Jan 2017 18:22:13 -0500, Dave Smith
<adavid...@sympatico.ca> wrote:

>On 2017-01-08 5:38 PM, lucreti...@fl.it wrote:
>> On Sun, 8 Jan 2017 17:19:19 -0500, Dave Smith
>> process.
>>>>
>>> Yeah right. There is nothing left but air.
>>> The people who like to eat that fat are going to be terribly
>>> disappointed to learn that what they think they are eating has all been
>>> cooked out.
>>
>> It is cooked on a rack, very slowly, and the fat is rendered. You
>> can't comprehend that??
>
>Are you going to keep on insisting that 100% of the fat is rendered?
>

Where did I say 100% ?? I am going to refrain from what I really want
to say to you!!!

[lucreti...@fl.it]

On Mon, 09 Jan 2017 11:41:48 +1100, Bruce <Br...@invalid.invalid>
wrote:

I'd sooner be dead if I had to eat Spam, locusts seem very attractive
compared to that!

[dsi1]

On Sunday, January 8, 2017 at 2:41:53 PM UTC-10, Bruce wrote:
> On Sun, 8 Jan 2017 15:59:00 -0800 (PST), dsi1 <dsi10yahoo.com>

In the short run, the new culinary culture is going to explode. In the long run, we'll probably be eating synthesized foods. Real foods that take a long time to produce or use a lot of resources will mostly be eaten by the rich. My suggestion is that we enjoy all this while we can. Someday, even Spam will be fake so you better act fast.

http://bakingbites.com/2015/05/hawaiian-spam-pineapple-upside-down-cake/

[Bruce]

On Sun, 8 Jan 2017 16:58:56 -0800 (PST), dsi1 <dsi...@yahoo.com>

I agree that eating animals is too laborious and will become something
for the rich and the rural. In 25 years, "meat" as eaten by the masses
will never have had eyes. If it tastes the same and has the same
texture, why not?

[Bruce]

On Sun, 08 Jan 2017 20:57:09 -0400, lucreti...@fl.it wrote:

>On Mon, 09 Jan 2017 11:41:48 +1100, Bruce <Br...@invalid.invalid>
>wrote:
>
>>On Sun, 8 Jan 2017 15:59:00 -0800 (PST), dsi1 <dsi...@yahoo.com>
>>wrote:
>>

>>>I like your way of thinking. This is the golden age for foodies. There's an entire generation raised on cooking shows that is open to new ideas and techniques. These young people are going to change the foods of the US and Europe. Well alright. :)
>>
>>I thought we were going to have a world-wide famine and be forced to
>>eat locusts and the emergency cans of spam in the back of our
>>pantries. I like your more positive outlook towards the future.
>
>I'd sooner be dead if I had to eat Spam, locusts seem very attractive
>compared to that!

Yes, a plague of locusts might be a good thing in the future. "Mummy,
they're coming. Turn on the deep-fryer!"

[Janet]

In article <5ea60978-0b97-4f76...@googlegroups.com>,
ellor...@gmail.com says...

>
> Isn't pork belly just a huge chunk of uncut bacon? What is there to eat? Small
> strips of meat among all that gelatinous fat? There is a pic when I Googled it,
> compliments of Gordon Ramsey, and that is what it looks like.
>
> I can't imagine eating bacon fat like that....my bacon has to be fried crispy,
> brown and thin-cut. If someone put a piece of pork belly in front of me, I
> would probably gag before taking a bite. Am I wrong about it?
>
> N.

Yes

Janet UK

[Dave Smith]

And that is an admission that you were wrong?

[Janet]

In article <iq357c1asj2tjkfsl...@4ax.com>,
lucreti...@fl.it says...

Haven't you noticed, the people who love it are the ones who have
actually tasted it :-)

Janet UK

[Dave Smith]

You said it when you posted in response to sf and said " You show your

ignorance yet again, that's all cooked out in the process."

It is not all cooked out. Perhaps you actually did a little research
and saw how wrong you are so you clammed up rather than admitting your
error. A 3 oz serving of fully cooked pork belly has 21 grams of fat 7
grams of which is saturated fat. That 3 0z serving has only 13 grams of
protein.

Perhaps sf was off the mark about your reading comprehension and the
problem is with you not understanding your own written comments.



https://www.eatthismuch.com/food/view/fully-cooked-pork-belly,137140/

[sf]

On Sun, 8 Jan 2017 21:52:31 -0500, Dave Smith
<adavid...@sympatico.ca> wrote:

> Perhaps sf was off the mark about your reading comprehension and the
> problem is with you not understanding your own written comments.

I wasn't off the mark at all. I said they don't sell lean pork belly
here, and it's something she has consistently failed to comprehend.
Now she's trying a different tact.

[sf]

On Mon, 9 Jan 2017 01:39:27 -0000, Janet <nob...@home.com> wrote:

> Haven't you noticed, the people who love it are the ones who have
> actually tasted it :-)

Boy are you missing the point and yes, I've tasted it.

[Ophelia]

wrote in message news:ftn57cpi6rtiqjjqq...@4ax.com...

===

I have spam in my store but that is for dire emergency:) D likes it but not
me:)



--
http://www.helpforheroes.org.uk

[Ophelia]

"dsi1" wrote in message
news:11710d9d-601f-4d2a...@googlegroups.com...

=====================

A butcher I used to use, said to me one day,"You are very unusual!" I asked
why and he said because everyone else asks for very lean meat:))



--
http://www.helpforheroes.org.uk

[lucreti...@fl.it]

On Sun, 8 Jan 2017 20:35:13 -0500, Dave Smith

Go to settings and turn off the Avast sig for heavens sake!

No it is not an admission I am wrong - I never suggested 100% of the
fat was gone, merely the excess. People who like roast belly of pork
like it because it is a great purveyor of crackling, rather than meat.
I don`t think you know shit about what you`re saying, doesn`t sound
like you have had it correctly cooked, however as usual in your
parking lot police manner you decided to be judge and jury.

[lucreti...@fl.it]

On Mon, 9 Jan 2017 08:42:52 -0000, "Ophelia" <OphEl...@gmail.com>

If we are going to have roast beast I phone the butcher a couple of
weeks beforehand and he will put aside a piece that still has the fat
on it. I feel roast prime rib just doesn`t have such great flavour
unless it has cooked with the fat attached - that`s not saying you
have to eat it, but cook it with the fat.

[Dave Smith]

On 2017-01-09 7:15 AM, lucreti...@fl.it wrote:
> On Sun, 8 Jan 2017 20:35:13 -0500, Dave Smith
> <adavid...@sympatico.ca> wrote:

>
> Go to settings and turn off the Avast sig for heavens sake!

Is it too challenging for you to edit out on your own?

> No it is not an admission I am wrong - I never suggested 100% of the
> fat was gone, merely the excess.

Yes you did say 100% was gone. You said You show your ignorance yet

again, that's all cooked out in the process."

All is 100%.

[Gary]

lucreti...@fl.it wrote:

>
> "Ophelia" wrote:
> >A butcher I used to use, said to me one day,"You are very unusual!" I asked
> >why and he said because everyone else asks for very lean meat:))
>
> If we are going to have roast beast I phone the butcher a couple of
> weeks beforehand and he will put aside a piece that still has the fat
> on it. I feel roast prime rib just doesn`t have such great flavour
> unless it has cooked with the fat attached - that`s not saying you
> have to eat it, but cook it with the fat.

I agree with you both. When buying just ground beef, I always buy the
higher fat (75% lean) instead of the lean kind (90% lean). The flavor
comes from the fat and when cooking, lots of the fat is rendered out but
it leaves the flavor. Those higher fat burgers taste much better than
the lean ones.

Nicely, the higher fat beef is also the low cost kind. A win-win
situation here.

[lucreti...@fl.it]

On Mon, 09 Jan 2017 09:10:38 -0500, Gary <g.ma...@att.net> wrote:

>lucreti...@fl.it wrote:
>>
>> "Ophelia" wrote:
>> >A butcher I used to use, said to me one day,"You are very unusual!" I asked
>> >why and he said because everyone else asks for very lean meat:))
>>
>> If we are going to have roast beast I phone the butcher a couple of
>> weeks beforehand and he will put aside a piece that still has the fat
>> on it. I feel roast prime rib just doesn`t have such great flavour
>> unless it has cooked with the fat attached - that`s not saying you
>> have to eat it, but cook it with the fat.

>
>I agree with you both. When buying just ground beef, I always buy the
>higher fat (75% lean) instead of the lean kind (90% lean).

Me too - that extra lean stuff is like cardboard, zero flavour.

[Gary]

Nancy2 wrote:
>
> Gary, you are welcome to it. ;-))
>
> it seems to me that it is one of those formerlyreally ignored cuts of meat, or cheap ones,
> like short ribs, that seem to have become a fad and risen to the top of menus on a chef's
> whim, and nobody wants to be the last to exalt its virtues.....
>
> N.

You render out much of the fat. I'm talking about taste buds here and
not
health. Eat that wonderful stuff once in awhile, just don't eat it
often. That's the bottom line with food.

No matter what you do, you *will* die.

[Dave Smith]

There is not a heck of a lot of fat in beef short ribs. It is a tough
meat that needs to be braised to develop flavour and to make them
tender. We used to eat them frequently when we were first married. They
were really cheap, and my wife is the braising queen. I keep an eye out
for them on sale prices because I am not interested in paying almost as
much for steak and having to spend a lot on other ingredients and to go
to all that effort to cook them.

[lucreti...@fl.it]

Pork belly is a treat here and I stick with čat a little of everything
and not too much of anything` has worked very well for me healthwise.

[Bruce]

That's anecdotal. Some chain smokers live until a 100.

[dsi1]

It's my policy to mostly agree with butchers and other people that are handy with knifes or might have quick access to one. :)

[dsi1]

The Okinawan will love fatty pork belly and will eat it most of the time. Oddly enough, they have one of the longest lifespans of humans. I don't suggest that people switch over to fatty meats since it's probably in their genes to live long.

[lucreti...@fl.it]

On Mon, 9 Jan 2017 15:27:07 -0800 (PST), dsi1 <dsi...@yahoo.com>
wrote:

>On Monday, January 9, 2017 at 11:07:37 AM UTC-10, Bruce wrote:
>> On Mon, 09 Jan 2017 16:44:42 -0400, lucreti...@fl.it wrote:
>>
>> >On Mon, 09 Jan 2017 10:07:01 -0500, Gary <g.ma...@att.net> wrote:
>> >
>> >>Nancy2 wrote:
>> >>>
>> >>> Gary, you are welcome to it. ;-))
>> >>>
>> >>> it seems to me that it is one of those formerlyreally ignored cuts of meat, or cheap ones,
>> >>> like short ribs, that seem to have become a fad and risen to the top of menus on a chef's
>> >>> whim, and nobody wants to be the last to exalt its virtues.....
>> >>>
>> >>> N.
>> >>
>> >>You render out much of the fat. I'm talking about taste buds here and
>> >>not
>> >>health. Eat that wonderful stuff once in awhile, just don't eat it
>> >>often. That's the bottom line with food.
>> >>
>> >>No matter what you do, you *will* die.
>> >

>> >Pork belly is a treat here and I stick with ?at a little of everything

>> >and not too much of anything` has worked very well for me healthwise.
>>
>> That's anecdotal. Some chain smokers live until a 100.
>
>The Okinawan will love fatty pork belly and will eat it most of the time. Oddly enough, they have one of the longest lifespans of humans. I don't suggest that people switch over to fatty meats since it's probably in their genes to live long.

I know the Okinawans live long lives, 100 is nothing to them. Not 100
living in the nursing home, 100 fully independent. Quite marvellous.
Yes they do have fat in their diet.

[Bruce]

Now that the Okinawans are eating a lot more fat, rice and bread,
their life expectancy is actually shorter than the Japanese average.
The Okinawans don't prove you right. It's more like they prove you
wrong :)

"The traditional Okinawan diet as described above was widely practiced
on the islands until about the 1960s. Since then, dietary practices
have been shifting towards Western and Japanese patterns, with fat
intake rising from about 6% to 27% of total caloric intake and the
sweet potato being supplanted with rice and bread.[9] This shifting
trend has also coincided with a decrease in longevity, where Okinawans
now have a lower life expectancy than the Japanese average."
https://en.wikipedia.org/wiki/Okinawa_diet

[Bruce]

On Mon, 9 Jan 2017 15:27:07 -0800 (PST), dsi1 <dsi...@yahoo.com>
wrote:

>On Monday, January 9, 2017 at 11:07:37 AM UTC-10, Bruce wrote:
>> On Mon, 09 Jan 2017 16:44:42 -0400, lucreti...@fl.it wrote:
>>
>> >On Mon, 09 Jan 2017 10:07:01 -0500, Gary <g.ma...@att.net> wrote:
>> >
>> >>Nancy2 wrote:
>> >>>
>> >>> Gary, you are welcome to it. ;-))
>> >>>
>> >>> it seems to me that it is one of those formerlyreally ignored cuts of meat, or cheap ones,
>> >>> like short ribs, that seem to have become a fad and risen to the top of menus on a chef's
>> >>> whim, and nobody wants to be the last to exalt its virtues.....
>> >>>
>> >>> N.
>> >>
>> >>You render out much of the fat. I'm talking about taste buds here and
>> >>not
>> >>health. Eat that wonderful stuff once in awhile, just don't eat it
>> >>often. That's the bottom line with food.
>> >>
>> >>No matter what you do, you *will* die.
>> >

>> >Pork belly is a treat here and I stick with ?at a little of everything

>> >and not too much of anything` has worked very well for me healthwise.
>>
>> That's anecdotal. Some chain smokers live until a 100.
>
>The Okinawan will love fatty pork belly and will eat it most of the time. Oddly enough, they have one of the longest lifespans of humans. I don't suggest that people switch over to fatty meats since it's probably in their genes to live long.

The more they eat fat, the younger they die.

https://en.wikipedia.org/wiki/Okinawa_diet

[Ophelia]

"dsi1" wrote in message
news:48c46d71-fea8-4674...@googlegroups.com...

================

LOL well thank goodness he wasn't cross with me ... quite admiring in fact
<g>


--
http://www.helpforheroes.org.uk

[lucreti...@fl.it]

On Tue, 10 Jan 2017 12:44:46 +1100, Bruce <Br...@invalid.invalid>

I simply agreed with dsi they live long lives! Not a question of
right or wrong, they do and are heavily studied because of it.

[Gary]

lucreti...@fl.it wrote:
>
> I simply agreed with dsi they live long lives! Not a question of
> right or wrong, they do and are heavily studied because of it.

The indigenous people that live above the Arctic Circle also live
long lives and eating whale, seal, walrus blubber and not so many
vegetables. Maybe it's just the extreme cold that keeps them living
so long.

"You don't live longer, it seems like it." heheh ;)

[Nancy2]

Gary, everyone knows that meat keeps longer in the cold....and we are
made out of meat. ;-))

N.

[dsi1]

On Monday, January 9, 2017 at 1:30:10 PM UTC-10, lucreti...@fl.it wrote:
> On Mon, 9 Jan 2017 15:27:07 -0800 (PST), dsi1 <dsi1yahoo.com>

I have seen these 100 year old folks. It is quite remarkable although I can't imagine myself being that old.