Carrot Bacon? Really?
annie1992
4 years ago
Featured Answer
Sort by:Oldest
Comments (26)
foodonastump
4 years agoplllog
4 years agoRelated Discussions
Where does bacon come from?
Comments (10)Our local heritage guild is developing a heritage village with old houses, churches, etc. One of the things they want to include is a vegetable garden so visitors, especially children, can see how produce is grown. It is a shame more people don't expose their children to farm life in some way - whether it is just visiting the farm or reading it from books or the internet. My family was at a local grocery store a few months ago where they had live catfish, tilapia, etc. in a big tank. The guys in the seafood dept. would clean the fish as requested by the customer - filets, steaks, etc. We watched them clean a really big catfish. It wasn't any big deal to me to see the fish guts, but my boys really thought I would be grossed out. It was the first time they had seen a fish being cleaned and they were fascinated by all the slimey stuff that is inside a fish. I was glad they got to see that and know that to eat fish, we have to kill it first - see it's head get cut off and all those guts pulled out to get to the good parts. It is just a part of life. I think that as parents, we're responsible for making sure our kids know where their food comes from - not just the grocery store....See MoreMy first try at canadian bacon
Comments (36)Chase, you need the pink salt and/or stuff like it in cured and semi-cured sausages/hams/bacon/etc. Things that you hang to air dry, stuff that will be kept in the rafters all year. So, today's home smoker needn't worry about it too much, I don't think. Except I'd be leery of omitting it from a recipe that had it in. Morton sells a cure mix. If you go to their website there is a smattering of info on it. Sorry, just re-read your post and see that I'm not answering it, heh. No, pink salt is not pink...that is a reference to the fact that it maintains pink in the meat it is curing. So you don't get the grey sausage or bacon. Except when it (the salt) is artificially dyed pink so you don't fill your salt shaker with it I guess. Pink salt is a mixture of table salt and sodium nitrate or nitrite. Nitrite is most common. Its also called Prague powder, probably only in the trade tho. Oh, and for those worried about amount of nitrates/nitrites, pink salt is 94-95% salt and 4-5% nitrites. So very little goes into a batch of whatever. Sodium nitrate and or nitrite is water soluble so any plant grown in soil that uptakes a lot of water has naturally occurring nitrites/nitrates. Lettuce is one. As I said earlier, your Caesar salad probably contains more nitrates/nitrites than your bacon and eggs, no matter who makes the bacon. Celery is another veggie with lots of nitrates/nitrites. Of course depending on where it is grown...the soil it is grown in specifically. Man, I ramble on and on when its late and I'm tired,eh? Here is a link that might be useful: This is what I use....See MoreFloof - Local Bacon, what do you have?
Comments (27)There are a lot of ways to respond, watchme, but here's one: Q- What kind of bacon do you like? A - Bacon? No, we don't eat it anymore, we're concerned about the health risks. There's nothing more to it than that, with a bit more information filled in. That's normal in conversation. As far as your saying "some of the oldest, healthiest posters here are those that pretty much eat what they want." I suspect some (maybe many) of the posters here are smokers. Do you think that disproves the consensus of opinion among all the experts that smoking is bad for human health in many ways? Or since people here who eat bacon or diets unhealthy in other ways aren't dead yet (and they'are numerous, judging from many comments made from time to time about what's for dinner or what's being eaten) , that that suggests that those who try to eat more carefully and avoid dangerous foods are wasting their time with something that's unnecessary? Or that isn't important for good health and longevity? I hope not....See MoreWhat's the secret to really crisp bacon?
Comments (18)The last time I made bacon, I accidentally left it in too long and it was very crispy without being burned. I loved it but my husband likes his still soft. So, in the oven just like Lizbeth said above, 400 on the sheet pan and cooked it for 15 minutes on the middle rack. Checked it and it was too raw still, thought "oh 10 more minutes" so I set the time and didn't check it again. It was almost burned but not quite. To me it was SOOO good! I can't remember if I turned it after 15 minutes but I think that I did....See Morelisaam
4 years agolisaam
4 years agoplllog
4 years agoparty_music50
4 years agoplllog
4 years agonancyofnc
4 years agoseagrass_gw Cape Cod
4 years agoagmss15
4 years agobragu_DSM 5
4 years agoannie1992
4 years agoghostlyvision
4 years agolindac92
4 years agoplllog
4 years agosleevendog (5a NY 6aNYC NL CA)
4 years agoannie1992
4 years agolisaam
4 years agoJasdip
4 years agolast modified: 4 years ago2ManyDiversions
4 years agomercurygirl
4 years agoplllog
4 years agolast modified: 4 years agoannie1992
4 years agoplllog
4 years ago2ManyDiversions
4 years ago
Related Stories
HOLIDAYSFeast Your Eyes on Holiday Dishes Around the World
See traditional Christmas and New Year’s favorites from different countries, along with festive holiday table decor
Full StoryFARM YOUR YARDCool-Season Vegetables: How to Grow Beets
Give canned versions of this fall and spring garden favorite the heave-ho and discover its true flavor and colors
Full StoryFEEL-GOOD HOME21 Ways to Waste Less at Home
Whether it's herbs rotting in the fridge or clothes that never get worn, most of us waste too much. Here are ways to make a change
Full StoryKITCHEN DESIGN16 Scrumptious Eat-In Kitchens and What They Want You to Serve
Whether apple-pie cheerful or champagne sophisticated, these eat-in kitchens offer ideas to salivate over
Full StoryBEFORE AND AFTERSA ‘Brady Bunch’ Kitchen Overhaul for Less Than $25,000
Homeowners say goodbye to avocado-colored appliances and orange-brown cabinets and hello to a bright new way of cooking
Full StoryFRONT YARD IDEAS10 Ideas for a Front-Yard Edible Garden Your Neighbors Will Love
Choosing attractive, well-mannered plants and sharing the bounty will go a long way toward keeping the peace
Full StoryCHRISTMASGift Giving the Simple-ish Way
If buying holiday gifts drives you to the spiked holiday punch, try these easier but still rewarding traditions
Full StoryMOST POPULARThanksgiving Tales: When the Turkey Tanks
Houzz readers prove adept at snatching victory from the jaws of entertaining defeat
Full StoryGARDENING 101What to Do in Your Edible Garden After the Summer Harvest
Set up your veggie garden to be productive and healthy year after year with this fall checklist
Full Story
foodonastump