| ~patches~ |
Thanks to the poster who suggested peameal bacon!
For the past few days I've been curing my first batch of *real* Canadian
bacon aka peameal bacon. This bacon gets its name from the ground peas
that provide an outer coating. It is very easy to make but it takes 5
days to cure. Peameal bacon is healthier for you because it is leaner.
We often have it for dinner in the winter. It is more expensive than
regular bacon but more filling so you use less. The stores here seldom
put it on special because it is so popular. Making at home will be
about 1/2 the cost of store bought or less when I can get the pork
tenderloin on sale. Recipe included as per day what I did.
Day 1 - Mix 1 tbsp Morton's Tender Quick (curing salt) with 1 tsp sugar
for each 1 lb pork tenderloin. Here's a pic of the tenderloin that was
almost 1 lb along with the mixed salt & sugar. The mix was rubbed into
the pork tenderloin then the pork was sealed in a ziploc and put in the
fridge. That's it for 5 days.
http://tinypic.com/eq6vcw.jpg - what's needed to make peameal bacon.
This is a really small pork tenderloin but will do nicely for experimenting.
Today - I added the coating then sliced to fry some up to try. Here's a
couple of pics. Note this was a very small pork tenderloin because I
was experimenting so the slices are smaller than normal. Peameal is
great fried or baked. A small tenderloin like this one would likely be
enough servings for at least 2 people with left overs and peameal bacon
sandwiches are really good.
http://tinypic.com/eq6sts.jpg - coating added
http://tinypic.com/eq6uq9.jpg - sliced
End result - I'm more than please with the results. At 1/2 the price &
great taste peameal bacon will find its way onto our table more often!
In the winter this served along with mashed potatoes topped with chili
sauce makes wonderful comfort food.
http://tinypic.com/eq6w02.jpg
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| projectile vomit chick |
On Mon, 17 Oct 2005 12:04:38 -0400, in rec.food.cooking, ~patches~
<noones_home@thisaddress.com> chugged a warm Schlitz and belched
forth:
>Thanks to the poster who suggested peameal bacon!
>
>For the past few days I've been curing my first batch of *real* Canadian
>bacon aka peameal bacon. This bacon gets its name from the ground peas
>that provide an outer coating. It is very easy to make but it takes 5
>days to cure. Peameal bacon is healthier for you because it is leaner.
> We often have it for dinner in the winter. It is more expensive than
>regular bacon but more filling so you use less. The stores here seldom
>put it on special because it is so popular. Making at home will be
>about 1/2 the cost of store bought or less when I can get the pork
>tenderloin on sale. Recipe included as per day what I did.
>
>Day 1 - Mix 1 tbsp Morton's Tender Quick (curing salt) with 1 tsp sugar
>for each 1 lb pork tenderloin. Here's a pic of the tenderloin that was
>almost 1 lb along with the mixed salt & sugar. The mix was rubbed into
>the pork tenderloin then the pork was sealed in a ziploc and put in the
>fridge. That's it for 5 days.
>http://tinypic.com/eq6vcw.jpg - what's needed to make peameal bacon.
>This is a really small pork tenderloin but will do nicely for experimenting.
>
>
>Today - I added the coating then sliced to fry some up to try. Here's a
>couple of pics. Note this was a very small pork tenderloin because I
>was experimenting so the slices are smaller than normal. Peameal is
>great fried or baked. A small tenderloin like this one would likely be
>enough servings for at least 2 people with left overs and peameal bacon
>sandwiches are really good.
>http://tinypic.com/eq6sts.jpg - coating added
>http://tinypic.com/eq6uq9.jpg - sliced
>
>End result - I'm more than please with the results. At 1/2 the price &
>great taste peameal bacon will find its way onto our table more often!
>In the winter this served along with mashed potatoes topped with chili
>sauce makes wonderful comfort food.
>http://tinypic.com/eq6w02.jpg
>
>
What do you weigh now, 500 lbs?
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| Boron Elgar |
On Mon, 17 Oct 2005 18:08:03 GMT, projectile vomit chick
<neg@ivecreep.com> wrote:
>What do you weigh now, 500 lbs?
And were not bulimic, as your name indicates, would you?
Boron
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| kilikini |
"Boron Elgar" <boron_elgar@hotmail.com> wrote in message
news:7bq7l151m87cj5mihhf2knkc902gbmg47c@4ax.com...
> On Mon, 17 Oct 2005 18:08:03 GMT, projectile vomit chick
> <neg@ivecreep.com> wrote:
>
>
> >What do you weigh now, 500 lbs?
>
>
> And were not bulimic, as your name indicates, would you?
>
> Boron
Hee hee hee, that was a good zinger, Boron. :~)
kili
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| Sheldon |
~patches~ wrote:
>
> For the past few days I've been curing my first batch of *real* Canadian
> bacon aka peameal bacon. This bacon gets its name from the ground peas
> that provide an outer coating. It is very easy to make but it takes 5
> days to cure. Peameal bacon is healthier for you because it is leaner.
> We often have it for dinner in the winter. It is more expensive than
> regular bacon but more filling so you use less. The stores here seldom
> put it on special because it is so popular. Making at home will be
> about 1/2 the cost of store bought or less when I can get the pork
> tenderloin on sale.
Peameal bacon is made from pork *loin*, NOT tenderloin... big, BIG
difference!
Peameal bacon is exactly, precisely the same as Canadian bacon, but
peameal bacon is not smoked, that's all, and that's why the coating, to
prevent mold... it's been nigh a hundred years since actual peas were
used, for a long, long time now, since Europeans found the New World
maize, peameal bacon has been coated with cornmeal. Personally I think
peameal bacon really sucks, without being smoked it tastes like, well
salt[period] Canadian bacon is far better.
Sheldon
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| ~patches~ |
X-No-archive: yes
Boron Elgar wrote:
>>What do you weigh now, 500 lbs?
>
>
>
> And were not bulimic, as your name indicates, would you?
good one!
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| Sheldon |
projectile vomit chick wrote:
> ~patches~ chugged a warm Schlitz and belched forth:
> >
> >For the past few days I've been curing my first batch of *real* Canadian
> >bacon aka peameal bacon.
Naturaly this is untrue, they are not the same, Canadian bacon is
smoked, peameal is not smoked.
> What do you weigh now, 500 lbs?
Nah, probably an emaciated waif... that scuz she shows in those
fercocktah pics she claims are hers looks inedible even by Biafra
victims... that sludge she calls chicken stock looks exactly like what
one would find in a NYC subway terlit hasn't been flushed in weeks...
even has the same viscous lumps what appears to be the perfunctory
coagulated TP... I think I saw a tampon string in one jar.
Sheldon
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| projectile vomit chick |
On 17 Oct 2005 11:58:56 -0700, in rec.food.cooking, "Sheldon"
<PENMART01@aol.com> chugged a warm Schlitz and belched forth:
>
>projectile vomit chick wrote:
>> ~patches~ chugged a warm Schlitz and belched forth:
>> >
>> >For the past few days I've been curing my first batch of *real* Canadian
>> >bacon aka peameal bacon.
>
>Naturaly this is untrue, they are not the same, Canadian bacon is
>smoked, peameal is not smoked.
>
>> What do you weigh now, 500 lbs?
>
>Nah, probably an emaciated waif... that scuz she shows in those
>fercocktah pics she claims are hers looks inedible even by Biafra
>victims... that sludge she calls chicken stock looks exactly like what
>one would find in a NYC subway terlit hasn't been flushed in weeks...
>even has the same viscous lumps what appears to be the perfunctory
>coagulated TP... I think I saw a tampon string in one jar.
>
>Sheldon
*snork*
Sheldon, you are the main reason I keep reading this group.
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| JohnHancock |
projectile vomit chick wrote:
> On Mon, 17 Oct 2005 12:04:38 -0400, in rec.food.cooking, ~patches~
> <noones_home@thisaddress.com> chugged a warm Schlitz and belched
> forth:
>
>>Thanks to the poster who suggested peameal bacon!
>>
>>For the past few days I've been curing my first batch of *real* Canadian
>>bacon aka peameal bacon. This bacon gets its name from the ground peas
>>that provide an outer coating. It is very easy to make but it takes 5
>>days to cure. Peameal bacon is healthier for you because it is leaner.
>> We often have it for dinner in the winter. It is more expensive than
>>regular bacon but more filling so you use less. The stores here seldom
>>put it on special because it is so popular. Making at home will be
>>about 1/2 the cost of store bought or less when I can get the pork
>>tenderloin on sale. Recipe included as per day what I did.
>>
>>Day 1 - Mix 1 tbsp Morton's Tender Quick (curing salt) with 1 tsp sugar
>>for each 1 lb pork tenderloin. Here's a pic of the tenderloin that was
>>almost 1 lb along with the mixed salt & sugar. The mix was rubbed into
>>the pork tenderloin then the pork was sealed in a ziploc and put in the
>>fridge. That's it for 5 days.
>>http://tinypic.com/eq6vcw.jpg - what's needed to make peameal bacon.
>>This is a really small pork tenderloin but will do nicely for experimenting.
>>
>>
>>Today - I added the coating then sliced to fry some up to try. Here's a
>>couple of pics. Note this was a very small pork tenderloin because I
>>was experimenting so the slices are smaller than normal. Peameal is
>>great fried or baked. A small tenderloin like this one would likely be
>>enough servings for at least 2 people with left overs and peameal bacon
>>sandwiches are really good.
>>http://tinypic.com/eq6sts.jpg - coating added
>>http://tinypic.com/eq6uq9.jpg - sliced
>>
>>End result - I'm more than please with the results. At 1/2 the price &
>>great taste peameal bacon will find its way onto our table more often!
>>In the winter this served along with mashed potatoes topped with chili
>>sauce makes wonderful comfort food.
>>http://tinypic.com/eq6w02.jpg
>>
>>
>
>
> What do you weigh now, 500 lbs?
Sorry but she hasn't reached your level yet, and probably never will.
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| JohnHancock |
Sheldon wrote:
>
> Nah, probably an emaciated waif... that scuz she shows in those
> fercocktah pics she claims are hers looks inedible even by Biafra
> victims... that sludge she calls chicken stock looks exactly like what
> one would find in a NYC subway terlit hasn't been flushed in weeks...
> even has the same viscous lumps what appears to be the perfunctory
> coagulated TP... I think I saw a tampon string in one jar.
>
I think you have her cooking confused with yours. If anyone would know
about cooking like you describe above it would be you swill maker.
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| MoM |
"JohnHancock" <JohnHancock@gnn.com> wrote in message
news:uyV4f.11454$MN6.2723@fed1read04...
> projectile vomit chick wrote:
>> On Mon, 17 Oct 2005 12:04:38 -0400, in rec.food.cooking, ~patches~
>> <noones_home@thisaddress.com> chugged a warm Schlitz and belched
>> forth:
>>
>>>Thanks to the poster who suggested peameal bacon!
>>>
>>>For the past few days I've been curing my first batch of *real* Canadian
>>>bacon aka peameal bacon. This bacon gets its name from the ground peas
>>>that provide an outer coating. It is very easy to make but it takes 5
>>>days to cure. Peameal bacon is healthier for you because it is leaner.
>>> We often have it for dinner in the winter. It is more expensive than
>>>regular bacon but more filling so you use less. The stores here seldom
>>>put it on special because it is so popular. Making at home will be
>>>about 1/2 the cost of store bought or less when I can get the pork
>>>tenderloin on sale. Recipe included as per day what I did.
>>>
>>>Day 1 - Mix 1 tbsp Morton's Tender Quick (curing salt) with 1 tsp sugar
>>>for each 1 lb pork tenderloin. Here's a pic of the tenderloin that was
>>>almost 1 lb along with the mixed salt & sugar. The mix was rubbed into
>>>the pork tenderloin then the pork was sealed in a ziploc and put in the
>>>fridge. That's it for 5 days.
>>>http://tinypic.com/eq6vcw.jpg - what's needed to make peameal bacon. This
>>>is a really small pork tenderloin but will do nicely for experimenting.
>>>
>>>
>>>Today - I added the coating then sliced to fry some up to try. Here's a
>>>couple of pics. Note this was a very small pork tenderloin because I was
>>>experimenting so the slices are smaller than normal. Peameal is great
>>>fried or baked. A small tenderloin like this one would likely be enough
>>>servings for at least 2 people with left overs and peameal bacon
>>>sandwiches are really good.
>>>http://tinypic.com/eq6sts.jpg - coating added
>>>http://tinypic.com/eq6uq9.jpg - sliced
>>>
>>>End result - I'm more than please with the results. At 1/2 the price &
>>>great taste peameal bacon will find its way onto our table more often! In
>>>the winter this served along with mashed potatoes topped with chili sauce
>>>makes wonderful comfort food.
>>>http://tinypic.com/eq6w02.jpg
>>>
>>>
>>
>>
>> What do you weigh now, 500 lbs?
>
> Sorry but she hasn't reached your level yet, and probably never will.
You mean she hasn't dropped to his level or vomitus either.
MoM
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