It looks like you're using an Ad Blocker.

Please white-list or disable AboveTopSecret.com in your ad-blocking tool.

Thank you.

 

Some features of ATS will be disabled while you continue to use an ad-blocker.

 

EPIC - Infants reaction to tasting Bacon for the first time.

page: 5
38
<< 2  3  4    6 >>

log in

join
share:

posted on Dec, 30 2015 @ 12:41 PM
link   

originally posted by: 123143
Guess I should keep the Search tab open.


When you get some let me know and I will give you a recipe that will make you the hero of the evening.




posted on Dec, 30 2015 @ 12:41 PM
link   
a reply to: grainofsand

Yeah that's pretty much it, more fat, more flavour and easier to crisp up, though that budget crap doesn't do it justice, too thin and injected with water etc Go get some from a decent butcher, nicely smoked, decent cut and doesn't shrink to the size of a peanut when cooked.



posted on Dec, 30 2015 @ 12:42 PM
link   
a reply to: 123143

Always
It is dog eat dog world
Or pig ... oh forget it



posted on Dec, 30 2015 @ 12:46 PM
link   
Have enjoyed this little respite with the #1 meat and all of you.

Alas, I'm queuing up John Wayne in "Rio Bravo".

Beer in hand, I wish you all well.



posted on Dec, 30 2015 @ 12:48 PM
link   

originally posted by: 123143
Beer in hand, I wish you all well.


Bacon up that beer son!!!!



posted on Dec, 30 2015 @ 12:48 PM
link   
a reply to: AugustusMasonicus

Being a bit thick ... I had to look up what the word meant
Apparently there is an Irish company giving the Italians a run for their money
"Guanciale Wars" here we go



posted on Dec, 30 2015 @ 12:49 PM
link   
a reply to: artistpoet

No worries. There is no such thing as bad bacon, get which ever one you can.



posted on Dec, 30 2015 @ 12:52 PM
link   
a reply to: AugustusMasonicus

Thank you for your esteemed advice
Unfortunately I do not eat Bacon ...




posted on Dec, 30 2015 @ 12:53 PM
link   
a reply to: valiant
Ah okay, I actually get my bacon from the local organic farm, I want the meat not fat,US bacon sounds crap to me, poor persons bacon.
I'm even more amused they are so needlessly drama queens about their crap fatty bacon now ...I'll stick with real meat.



posted on Dec, 30 2015 @ 12:58 PM
link   
a reply to: AugustusMasonicus

Only Bacon gone bad
I used to work a Saturday job for a local butcher ... way back when
One job was making burgers

The Bacon ends were stored in the fridge ... when they started to go black
"Put them in the burgers" said the boss
But but there are maggots in it said I
"They add to the taste" he quipped

Thought you might appreciate me sharing that with you ... or perhaps not




posted on Dec, 30 2015 @ 01:01 PM
link   
a reply to: grainofsand

You're the same as me Dad, he won't touch the American stuff, say's he wants meat on his sandwich, and if he wants a sandwich of fat he'll just make bread and dripping



posted on Dec, 30 2015 @ 01:09 PM
link   
a reply to: valiant
Haha I'm definitely with your dad on that!
I'm buying meat not fat every time, just had a lovely bacon sandwich and just a sliver of fat.
Maybe that's my problem, more fat and I might gush over bacon like US members seem to.



posted on Dec, 30 2015 @ 01:14 PM
link   
a reply to: artistpoet


Sweet, extra protein.



posted on Dec, 30 2015 @ 01:18 PM
link   

originally posted by: grainofsand
a reply to: valiant
Ah okay, I actually get my bacon from the local organic farm, I want the meat not fat,US bacon sounds crap to me, poor persons bacon.
I'm even more amused they are so needlessly drama queens about their crap fatty bacon now ...I'll stick with real meat.



Meat isn't flavor, or at least not like fat is.

All the flavor is in the fat. All of it. The flavor in the meat lacks depth and substance.

If i am going to eat lean bacon, ill just go with tofurken or something.

Out of curiosity, do you know what the slaughter weight for a hog in the UK is?



posted on Dec, 30 2015 @ 01:34 PM
link   
a reply to: bigfatfurrytexan To me it's all about the meat when it's between my teeth, that pleasure of nourishment is more satisfying than I would trade for fat taste.
...i don't know the weights sorry but I'll ask when next at the farm shop.



posted on Dec, 30 2015 @ 01:39 PM
link   
a reply to: grainofsand

my dad was, and my sister is, like this. THey are not big fans of animal fats at all, and my sister won't eat a meat from the bone (she requires it to be processed to avert her gag reflex).

When i have time a little later ill look up the weights. Im just curious if we fatten our hogs more in the US than the UK.



posted on Dec, 30 2015 @ 01:41 PM
link   
a reply to: Lysergic




Wow what a boring child.


Really??? Why would you say that?
You might be missing something.



posted on Dec, 30 2015 @ 01:56 PM
link   
a reply to: bigfatfurrytexan
Texture chewing meat compared to fat, I'll enjoy more fat than meat if I'm poor for sure, but I prefer meat.
Be interested in the slaughter ages/stats if you find out, nice one.



posted on Dec, 30 2015 @ 05:02 PM
link   

originally posted by: artistpoet
The child does not know what Bacon is ...

Sure he does. He knows it's euphoria on a plate. He's practically high-fiving god there with each bite.

As to why American bacon is so beloved, my vegetarian kid will tell you straight up -- nothing else tastes like (real) bacon, and it's awesome. Come on now, we're not all 7 of 9 downing bland nutritional supplements, taste isn't irrelevant.



posted on Dec, 30 2015 @ 05:36 PM
link   
a reply to: grainofsand

So...interesting numbers:

www.teagasc.ie...

In Ireland, which I am using as an analog for the whole of the UK (i presume ag practices are similar throughout the isles), it looks like the average weight (in pounds) was 180lb in 2010. That is up considerably from the 60's where 130lbs was more typical Which blows my mind, as I feel a solid hunt for wild hog is in the 120lb range, which is a HUGE wild hog. Ive seen many pigs in the 400lb range, personally.

The target slaughter weight in the US is closer to 250lbs. Without knowing the typical hog breed slaughtered from each, it is hard to draw any further conclusions, but assuming that all domesticated pigs are from the same 3 hogs found in domesticated US pork....it looks like our farmers aim for a slightly higher weight for slaughter. Which would support the notion that US bacon eaters prefer little less lean on their bacon.

All that aside: its the ages old argument between filet mignon (very lean beef) and ribeye (wonderful fat distribution). If you like fat, you'll choose a ribeye. If you like lean, the filet or t-bone is more your style.




top topics



 
38
<< 2  3  4    6 >>

log in

join