On 10-02-19 21:59, Jim Weller <=-
spoke to Dave Drum about bacon <=-
I'm not even at the very end, just the end of the highway. People
further north of me who must rely on a short season of ocean barging supplemented by air freight for perishables pay even more.
Or they barter for them with a certain close associate of yours:-}}
I, on the other hand, am 40 miles from a major pork processor
and within a mile or two of two excellent local slaughterhouse/
butcher shops.
Yeah, I know. We all have our different local advantages. Mine
include abundant wild caught walleyes, lake trout and arctic char.
For all the time we lived in Wisconsin, I do not think I ever had
walleye there (and certainly know that I never caught one). We did a
coach tour through Wisconsin and Michigan a bit more than a year ago.
We were scheduled to have dinner at a restaurant and had to preorder our
menu selections. They had walleye as one of the choices and I thought
"GREAT, I finally get to taste it". I have never had a worse piece of
fish in my life except for shark that tasted like ammonia. The fish was
very thin, less than the thickness of my little finger. It had a
breaded coating on it that was about half that thickness wrapped around
it. I strongly suspect that the fish had been cooked at least thirty
minutes before and then left under a warming lamp. It was so tough that
I almost bent a knife trying to cut it.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: GRILLED SALMON SANDWICH
Categories: Seafood, Sandwiches
Yield: 4 Servings
4 Salmon fillet, 3 oz;
-skinned
1/2 ts Tarragon, dried; crushed
1/4 ts Salt
1/8 ts Pepper, black
2 ts Olive oil
2 Garlic clove; minced
1/4 c Chicken broth
1 tb Sweet pickle relish
2 ts Lemon juice
1 pn Cayenne
1 1/2 c Boston lettuce leaves
1/2 c Plum tomatoes; sliced
4 sl Pumpernickel; 1 oz
Spray indoor ridged grill with nonstick cooking spray; heat over
medium heat. Or, prepare outdoor grill according to manufacturer's
directions.
Sprinkle salmon on both sides with tarragon, salt and black pepper.
Grill 5 minutes on each side, until fish is cooked through.
Meanwhile, to prepare sauce, in small nonstick skillet, heat oil. Add
garlic; cook, stirring constantly, 2 minutes. Stir in broth, relish,
lemon juice and red pepper; cook, stirring frequently, 2-3 minutes,
until sauce boils and reduces slightly. Remove from heat.
To assemble sandwich, divide lettuce and tomato evenly over bread.
Place salmon on top and drizzle evenly with sauce.
Each serving provides: 1/2FA, 2P, 1V, 1B, 10C, Per serving: 229 cal,
20 g pro, 8 g fat, 19 g car, 369 mg Na, 47 mg chol.
From: WWM May '91 ; Valerie Whittle
Submitted By BILL STONEMAN On 07-03-95
MMMMM
I was thinking of thinly sliced fried ham or smoked shoulder as the
bacon substitute.
Never really cared for fried ham. It always seemed either too bland
or overly salty - depending on the cure.
But if somebody is watching their pennies it's better than no cured
pork at all.
Right now pork is especially cheap [...] But that could end soon
Global tit-for-tat politics makes my head ache and
my butt tired. 2020 can't come fast enough for me.
I was commenting on the reality of economic policy decisions and
their impact on food and agriculture in general, not criticizing
any politicians in particular.
(I filled my freezer last week.)
Everybody should load up on pork right now!
From a series on sea vegetables ...
MMMMM-----Meal-Master - formatted by MMCONV 2.10
Title: Dulse
Categories: Vegetables, Info
Servings: 1 info file
dulse
Dulse has a chewy, fruit leather-like texture and a deeply savory,
bacony flavor that's especially enjoyable when it's pan-fried over medium-high heat until crisp.
It's saltier than nori, so you may not need any additional
salt when using it in your food.
Cook up onions and salt them with dulse flakes, then use them to
make baked beans or cassoulet, cioppino or chowder.
Crisp the dulse in a pan and use it in a sandwich with lettuce and
tomato for a vegetarian take on a BLT. Make a seafood and sea
vegetable paella and crumble toasted dulse over the top, along with charred lemons and plenty of clams and mussels. Toast it and grind
it in a spice grinder, then use it on top of popcorn, along with
olive oil.
Becky Selengut
From: Serious Eats
MMMMM-------------------------------------------------
Cheers
Jim
... A bacon explosion v-v-v-virgin I am. There, I said it!
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