Text 4711, 78 rader
Skriven 2010-12-07 01:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: less savoury 853
========================
 -=> Jim Weller said to Jon Justvig <=-

 > The bacon does have too much salt.
 JW> Unsliced slab bacon can be soaked in water to remove salt. You loose
 JW> some of the smokiness too though.

Raw sliced bacon can be quickly rinsed in cold water and
doesn't suffer if dried carefully afterward.

 > I cannot eat the fat on the bacon.  I love the lean.
 JW> Mitchell's is so lean that it barely throws off enough fat to fry up
 JW> some hash browns and eggs for a complete breakfast. There's never
 JW> any left over. And as such it's really cheaper than the so-called
 JW> cheap brands when you consider how much edible meat you get per
 JW> pound of raw.

Where is Jon Justvig from? It might be worth discussing
the kinds of bacon available. Here in New England, 90%
of bacon sold is the streaky fatty stuff, with a very
small market for cured loin, either in smoked ("Canadian")
or wet-cured ("Irish" or "Scottish") versions.

 -=> Jim Weller said to Dave Drum <=-

 DD> I am sorry I assumed that you lot would be as clewless as your South
 DD> of The Border neighbours. Love Canal and other messes
 JW> I remember reading that the Ohio River once caught on fire.

Cuyahoga, and it's said to have been ablaze a dozen times.

 JW> We have our own messes; google the Athabaska River-oil sands
 JW> controversy, the Sydney Nova Scotia tar ponds, Sarnia, Ontario's
 JW> chemical valley or for that matter the huge amount of arsenic stored
 JW> underground at the defunct Giant Yellowknife mine which we don't
 JW> know how to dispose of.

Where there's mining there's pollution. A big old tradeoff.

MMMMM----- Recipe via Meal-Master (tm) v7.06

      Title: Danish Pea Soup with Pork
 Categories: Soups, One dish, Pork
   Servings:  6

      1 lb Yellow Split Peas, washed *
      2 lb Lean Bacon or smoked pork **
      3 x  Med Carrots, scraped
           Celery root, peeled & 1/4-ed
      4 x  Med Leeks, white parts   ***
      2 x  Med Onions, peeled & halved
    1/2 ts Dried Thyme
  1 1/2 ts Salt
    1/4 ts Pepper
      1 lb Pork Sausage links   ****

  *     and drained
  **    in one piece
  ***   use white parts of leeks only, cleaned and washed
  ****  cook and drain sausage links
         Soak peas in cold water according to package directions. Put in a
  large kettle with 6 cups water. Cook slowly, covered, 1 1/2 hours, until
  tender. Put bacon, carrots, celery root, leeks, onions, thyme, salt, and
  pepper in another kettle. Cover with water. Cook slowly, covered, 40
  minutes until vegetables and bacon are tender. Take out bacon; slice and
  keep warm. Remove vegetables and add to cooked split peas with as much as
  the broth in which the vegetables were cooked as desired to thin the soup.
  Reheat, if necessary. Ladle soup, including vegetables, into wide soup
  plates and serve sliced bacon and the cooked sausage links separately on a
  platter.
   Serve with dark bread, mustard, and beer.
   Serves 6 to 8.

  from a file called SOUPS.MMF

MMMMM
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