JIM WELLER wrote to DAVE DRUM <=-

wrapping all sorts of things with it has become a popular fad.

It has *always* been popular with me.

I like bacon too, always have, and had it for breakfast about 5
times a week while growing up (with ham or sausage the other 2 days)
but I don't eat it daily any more, just at Sunday brunch. And I
might lay a few half slices over the breast of a lean game bird
before roasting it or on top of an otherwise not overly fatty
meatloaf but I would never wrap a whole turkey up like a mummy with several pounds of it in a tight overlapping weave or make a
so-called "bacon explosion", which is a meatloaf made with 2 lbs of
bacon surrounding 2 lb of pork sausage and a viral internet thing.

I do bacon in some form nearly every day. But, usually as a layer on a sandwich, or crumbles on my salad. If I were wrapping a turkey with
bacon I'd compound the felony by using turkey "bacon".

On the rare occasion I eat out at lunchtime, I'll pick a bacon
mushroom burger over a cheeseburger every time though.

One of my fats food faves is Hardee's Mushroom Swiss Thickburger - add
bacon. With lots of napkins .... and if I remember before it drips, a
bib of some sort.

it has become much more expensive than the rest of the pig,
especially when considering the meat to fat ratio. (Most of us
here value bacon fat but the majority of the population
discards it.)

Most of the rest of the world's people have grown up in a
"disposable" economy where thrift and repurposing were never
factors.

I don't know about the whole world but that's certainly true in our
two countries, ever since the end of WWII.

The rest of the world is striving to catch up. Were I "on my uppers" I
could dine well with the largess of stupormarkup dumpsters given the
perfectly usable/edible food that's tossed in the bin routinely. There
is a lady in my town who makes a route every day salvaging dumpster
items for St. John's Breadline and the 8th Street Rescue Mission's (no
longer on 8th Street) soup kitchen. I've donated a few bucks from time
to time to help pay for gas and car repairs/maintenance.

Here, bad bacon is $4/lb, a lot of brand names are at $5.50 and
some super premium ones are as high as $8.

Well, yeah. You're at the farthest end of a loooooong supply
chain.

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.

You may not be at the bitter end. But you can see it fromm where you are.

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.

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.

Druther sub sausage .... which should be even less expensive. And far
more tasty.

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.

Now was I. I was criticising the mind-set that seems prevalent in our
S.O.G.

(I filled my freezer last week.)

Everybody should load up on pork right now!

I'm currently out of room in my freezer. Last thing in was 4 packages
of pork tenderloins (2 per pkg - average weight 2.5 lb/1140 g per pkg)
which were on sale @ U$1.29/lb. A lot of that will become chile verde.
Or pork loin chops for sandwiches. Or smothered pork, Or ......

The best of all possible worlds (to quote the late Harry Abraham)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quadruple Bypass Burger
Categories: Sandwiches, Beef, Cheese, Vegetables, Pork
Yield: 8000 Calories

2 lb Ground beef; in 4 patties
4 sl American cheese
8 sl Bacon; thick sliced
Lettuce & tomato
1/2 md Red onion; thick sliced
Gourmet sauce
Dill pickles; opt
1 Freshly baked bun; toasted

With four 1/2-pound patties, four slices of bacon, three
slices of cheese, lettuce, and tomato, it is estimated to
contain 8,000 calories.

Begin by spreading the "gourmet sauce" (or 1000 Island
Dressing) on the bottom of the bun. Place the first half-
pound burger patty. Top with a slice of cheese and two
slices of crisp-cooked bacon. Add an optional dill pickle
slice or two if desired.

Place the second half-pound burger patty on top and finish
the layer as above. Continue until you run out of patties.

Top the last layer with lettuce and tomato and more
"gourmet sauce" and the top of the bun.

Serve with an order of "Flatliner Fries".

SOURCE: Heart Attack Grill, Chandler, AZ.

From: http://www.slashdot.com

Uncle Dirty Dave's Archives

MMMMM

... "People with courage & character always seem sinister to the rest." H.Hesse

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