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Bacon is the enemy...

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  • #16
    Originally posted by sbhikes View Post
    Oh my, then you must learn to make a good pork belly. With the crispy skin and everything. You won't be bitter anymore.
    That's what I said... Pork BELLY!
    So delicious!
    My low sodium circumstances led me to a new LOVE.
    Don't tell any one... but it's BETTER than bacon.
    I don't want a rush on the stuff.
    I can still get it pretty cheap.
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.

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    • #17
      Oh my, then you must learn to make a good pork belly. With the crispy skin and everything. You won't be bitter anymore.
      Nah, I just slice it myself and use it in cooking. I just wish I could cure it myself. But I almost mustered the art of making crackling every time on all the endless shoulder, leg etc roasts that we've got.

      This year we are ordering all the fat from the pig, including the one that is supposed to be used for feeding birds, and I am rendering my own lard. I am on the fence about trying yet again to ask for UN-cured pork belly....
      My Journal: http://www.marksdailyapple.com/forum/thread57916.html
      When I let go of what I am, I become what I might be.

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      • #18
        Originally posted by cori93437 View Post
        I had saltless bacon for dinner...
        Oh sorry, I mean porkbelly!
        Ahhh, yeah...
        Slow roasted... sticky... crispy skin topped... delicious pork BELLY!

        It was my last piece.
        I need to get MOAR.
        How do you cook it? I had pork belly at a Milwaukee Brewers game this year (who knew??) and fell in love. It was on a round of pan fried polenta, but i can live without that. I've never seen it in my co-op or health food store. Is it a specialty item hidden behind the counter for only the smart people who know whom to ask?

        As far as bacon goes, I try to stick to the brands that have no nitrates/nitrites added. Not sure what help that is, since the added celery powder in 'free' bacon contains naturally occurring nitrites.
        sigpic
        Age 48
        Start date: 7-5-12
        5'3"
        121lbs
        GOAL: to live to be a healthy and active 100


        "In health there is freedom. Health is the first of all liberties."
        Henri Frederic Amiel

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        • #19
          With bacon prices going up, I'll need to cut back just because of the cost.

          Also, Costco sells low sodium bacon - its just not the same!

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          • #20
            Originally posted by PHaselow View Post
            How do you cook it? I had pork belly at a Milwaukee Brewers game this year (who knew??) and fell in love. It was on a round of pan fried polenta, but i can live without that. I've never seen it in my co-op or health food store. Is it a specialty item hidden behind the counter for only the smart people who know whom to ask?

            As far as bacon goes, I try to stick to the brands that have no nitrates/nitrites added. Not sure what help that is, since the added celery powder in 'free' bacon contains naturally occurring nitrites.
            There are a million fancy recipes for "pork belly" if you google.
            For me personally... most of the time I refer a "less is more" approach.
            I use a square of pork belly about the size of my hand or so...
            Score the skin into about inch to half inch diamond shapes...
            A very light sprinkle of salt on both sides that I rub in well.
            (I'm on a low sodium diet for medical reasons, but a small amount of salt is really necessary to get the right skin texture IMO)
            And that's it.

            In the oven on a lined baking tray @ 350 for a while until the fat begins to render, the skin is looking glossy/beginning to turn yellowy golden, and the meat is cooking... then up the temperature to 450... once the skin is crisp and it looks done I turn on the broiler for just a few minutes (watching it pretty closely) so that the skin starts to get that popped texture.

            Sorry I don't have better cooking times... I cook by feel.

            SOOO goood!
            It's so simple.
            And so tasty.
            I mean, it's pork at it's most basic. And it's delicious IMO.
            “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
            ~Friedrich Nietzsche
            And that's why I'm here eating HFLC Primal/Paleo.

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            • #21
              stupid question..but most of the bacon i see has sugar in it...what kind do y'all get? is the sugar so little that you dont worry about it?

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              • #22
                Good news is demand should drop, so prices should go down.
                SW (207lbs) 8/1/2012
                CW (188lbs)
                Primal Since 8/1/2102

                Bike commute to work 20 miles/day ~ rain, shine, or snow.

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                • #23
                  Walmart sells pork belly - at least in Calgary - sliced up nice in a little stryrofoam meat package - looks like a pale version of bacon.

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                  • #24
                    Originally posted by ashley.thepie.rat View Post
                    stupid question..but most of the bacon i see has sugar in it...what kind do y'all get? is the sugar so little that you dont worry about it?
                    Well, in Japan you can't really get bacon in its traditional form. There's stuff that's basically just thin sliced pork rashers, uncured, no additives. Looks like bacon, cooks like bacon. Tastes like pork. I like it more now, but at first it was a little disappointing. I do miss the occasional cured bacon though.

                    As for sugar, I'd say that's the least of the concerns with bacon additives. Try to get nitrite-free, organic bacon if you can. If its intensively farmed hormone-laden additive-stuffed bacon, it's no better than eating the patty from a big mac.
                    My Journal: Englishman In Oz, Skinny to Muscle in a Primal Way

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                    • #25
                      Originally posted by Englishman in Oz View Post
                      ...according to this woeful piece on Yahoo today. Apparently bacon is the second biggest contributor to salt in our diets after, yep, you guessed it, bread. So naturally, it's time to quit the bacon.

                      Let the facepalms commence...
                      what the hell is so bad about salt, seeing as how its essential for life!
                      Paleo since November 2011 - Carnivore since June 2012
                      Before and after pics
                      http://www.marksdailyapple.com/forum/thread65846.html
                      Primal Sucess Story
                      http://www.marksdailyapple.com/forum/thread65400.html
                      Primal Journal
                      http://www.marksdailyapple.com/forum...tml#post955444

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                      • #26
                        Originally posted by Leida View Post
                        But last year, when we asked for our pork belly from our pork to be left uncured, but cut up into 1 lbs pieces, we've got... cured, unsliced bacon. The worst of both worlds. I am still bitter.
                        I tried the same thing. It looked and tasted very... gray.
                        Durp.

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                        • #27
                          I think I'll just quit bread... oh wait... I already have :P.

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                          • #28
                            Originally posted by BennettC View Post
                            what the hell is so bad about salt, seeing as how its essential for life!
                            You haven't heard? Scientists and doctors have just found out that life is bad for you.

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                            • #29
                              lol, had me cracking up when i read this
                              Paleo since November 2011 - Carnivore since June 2012
                              Before and after pics
                              http://www.marksdailyapple.com/forum/thread65846.html
                              Primal Sucess Story
                              http://www.marksdailyapple.com/forum/thread65400.html
                              Primal Journal
                              http://www.marksdailyapple.com/forum...tml#post955444

                              Comment


                              • #30
                                thanks. i figured sugar was the least of our worries but wanted to double check :]

                                Originally posted by Englishman in Oz View Post
                                Well, in Japan you can't really get bacon in its traditional form. There's stuff that's basically just thin sliced pork rashers, uncured, no additives. Looks like bacon, cooks like bacon. Tastes like pork. I like it more now, but at first it was a little disappointing. I do miss the occasional cured bacon though.

                                As for sugar, I'd say that's the least of the concerns with bacon additives. Try to get nitrite-free, organic bacon if you can. If its intensively farmed hormone-laden additive-stuffed bacon, it's no better than eating the patty from a big mac.

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