The Official "Say Anything" Thread

[Bick]

Is anyone else as unproductive today as I am?  Having to defend oneself is very distracting.

1. Pedaled my Non-575 Mtn bike over to Snooze.  Consumed Bay of Pigs...
2. Went to Home Depot.  Bought wire.  Fixed fuel pump wiring harness on Benz...
3. Assisted in distracting Stella with Bacongate investigation...

Pretty productive day. 

[elyse]

i'd like to pose a question..... is microwaveable bacon truly bacon at all?

[DarkMonster620]

I'm supposed to believe you had a pork chop?  Where is my proof?!  And besides, a chop is NOT bacon, brother.
And what is your point about $8.00 for a lb of bacon?  Where is your loyalty?!  You're nothing short of a hypocrite!

Come on, who's next?!     

Well, yes I did only have one !!!

Me hypocrite? Me? My supermarket budget for a month is $300.00 ... can't do more ... but, if you graciously give me a paid job for let's say, $17.50/hr, I'll buy more ... I'm loyal, just can't afford to really really indulge ...

[DarkMonster620]

i'd like to pose a question..... is microwaveable bacon truly bacon at all?

We need another trial here !!!

And I do confess of not eating enough !!!! GIMME MONEY!!!!

[Bick]

We need another trial here !!!

And I do confess of not eating enough !!!! GIMME MONEY!!!!

More indictments in Bacongate?!!!

[Bick]

i'd like to pose a question..... is microwaveable bacon truly bacon at all?

It is.  As long as it is made from Pig.

[The Bacon Junkie]

MY bacon image, not poached from google or any other source, was from MY iPhone so derbying to your FB
page would simply be redundant Mr. Bacon.  



Is anyone else as unproductive today as I am?  Having to defend oneself is very distracting.

I was simply pointing the way to the proof of MY eating of bacon that you seem to so desperately need...    

[Stella]

I've only seen a picture of you holding your bacon.

[elyse]

It is.  As long as it is made from Pig.

hmmm... i'm thinking the use of forensic science may be in order...or the u.s.d.a as an expert witness...either one

[AJ]

...
And YOU missy!  You who posts on the drunkled thread claiming to be inebriated when I in fact, I
witnessed you drinking nothing but ROOT beer!  So where is MY evidence that you do indeed drink
adult beverages?  Hmmmmm??!!


Come on, who's next?!    

 

Distractions distractions, my dear, you STILL have provided neither evidence nor witnesses!!!


I have to run but I'll be back for more Bacongate ... and to comment on my boozahol consumption

[Stella]

i'd like to pose a question..... is microwaveable bacon truly bacon at all?

Bacon is bacon.  Cooking/reheating method is irrelevant. 

[Stella]

Well, yes I did only have one !!!

Me hypocrite? Me? My supermarket budget for a month is $300.00 ... can't do more ... but, if you graciously give me a paid job for let's say, $17.50/hr, I'll buy more ... I'm loyal, just can't afford to really really indulge ...

I hear:


blahblahblahblahblahblahblahblahblahblahblahblah....

[Stella]

 

Distractions distractions, my dear, you STILL have provided neither evidence nor witnesses!!!


I have to run but I'll be back for more Bacongate ... and to comment on my boozahol consumption

I show evidence, you show evidence.  Simple as enjoying a nice refreshing alcoholic beverage.

   

[elyse]

Bacon is bacon.  Cooking/reheating method is irrelevant. 

says the defendant... 

[Bick]

From the indisputable authority of the internet...

http://en.wikipedia.org/wiki/Bacon
No reference to cooking or reheating.

Just the specific cut and curing process of the pig parts.

Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon must be cooked before eating. Boiled bacon is ready to eat, as is some smoked bacon, but may be cooked further before eating.

Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States, where it is almost always prepared from pork belly (typically referred to as "streaky", "fatty", or "American style" outside of the US and Canada). The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon.

Bacon may be eaten smoked, boiled, fried, baked, or grilled, or used as a minor ingredient to flavor dishes. Bacon is also used for barding and larding roasts, especially game, e.g. venison, pheasant. The word is derived from the Old High German bacho, meaning "buttock", "ham" or "side of bacon", and cognate with the Old French bacon.[1]

In continental Europe, this part of the pig is usually not smoked like bacon is in the United States; it is used primarily in cubes (lardons) as a cooking ingredient, valued both as a source of fat and for its flavor. In Italy, this is called pancetta and is usually cooked in small cubes or served uncooked and thinly sliced as part of an antipasto.

Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as "bacon".[2] Such use is common in areas with significant Jewish and Muslim populations.[3] The USDA defines bacon as "the cured belly of a swine carcass"; other cuts and characteristics must be separately qualified (e.g., "smoked pork loin bacon"). For safety, bacon must be treated to prevent trichinosis,[4] caused by Trichinella, a parasitic roundworm which can be destroyed by heating, freezing, drying, or smoking.[5]

Bacon is distinguished from salt pork and ham by differences in the brine (or dry packing). Bacon brine has added curing ingredients, most notably sodium nitrite, and occasionally sodium nitrate or potassium nitrate (saltpeter); sodium ascorbate or erythorbate are added to accelerate curing and stabilize color. Flavorings such as brown sugar or maple are used for some products. If used, sodium polyphosphates are added to improve sliceability and reduce spattering when the bacon is pan fried. Today, a brine for ham, but not bacon, includes a large amount of sugar. Historically, "ham" and "bacon" referred to different cuts of meat that were brined or packed identically, often together in the same barrel.