meatloaf109
1st Lieutenant
Possibly. Can I order extra bacon when I'm done with that?
Jes' a little extra energy. You know us old guys need all the help we can get!
...and All is alright with the World.
- Thread starter Njaco
- Start date
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Jes' a little extra energy. You know us old guys need all the help we can get!
Matt308
Glock Perfection
Negative. Negative. Break. Break. That deserves Lucky13 giving him a pearl necklace.
Readie
Chief Master Sergeant
Chris, I know we share the same language but, sometimes you guys turn of phrase, while pleasing to the ear, does not make any sense.
Is that line from 'Uncommon Valour'? The guy with explosives....?
Where was I ?
Bacon...hahaha....hump.
Readie
Chief Master Sergeant
The Ridiculous Food of Upstate New York: British Style Back Bacon, an American Review.
Flickr: Discussing British v's American Bacon in BACON
Which is best American or British bacon. Bearing in mind that we were eating bacon long before anyone even though to sail across the Atlantic
Flickr: Discussing British v's American Bacon in BACON
Which is best American or British bacon. Bearing in mind that we were eating bacon long before anyone even though to sail across the Atlantic
N4521U
Colonel
If Your bacon is like Aussie bacon, thick like roof shingles and unable to get Crispy!
Then American thin bacon it is!!!!!! Hands down!
Then American thin bacon it is!!!!!! Hands down!
mikewint
Captain
Lots of confusion, time for some BACONOLOGY:
In the United States the USDA defines bacon as "the cured belly of a swine carcass"; other cuts and characteristics must be separately qualified such as "smoked pork loin bacon". Four 14-gram (0.5 oz) slices of bacon together contain 7.45 grams (0.26 oz) of fat, of which about half is monounsaturated, a third is saturated and a sixth is polyunsaturated, and 7.72 grams (0.27 oz) of protein. Four pieces of bacon can also contain up to 800 mg of sodium, which is roughly equivalent to 1.92 grams of salt. The fat and protein content varies depending on the cut and cooking method. As far as the "drippings" are concerned, One teaspoon (4 g or 0.14 oz) of bacon grease has 38 calories (160 kJ). It is composed almost completely of fat, with very little additional nutritional value. Bacon fat is roughly 40% saturated.
There are various types of bacon depending upon the cut of meat from which rashers are derived:
Side bacon, comes from pork belly. It is very fatty with long layers of fat running parallel to the rind. This is the most common form of bacon in the United States.
Pancetta is Italian streaky bacon, smoked or aqua (unsmoked), with a strong flavor. It is generally rolled up into cylinders after curing.
Middle bacon (Australia/New Zeland), from the side of the animal, is intermediate in cost, fat content, and flavor between streaky bacon and back bacon.
Back bacon (rashers or, in the United States, Canadian bacon) comes from the loin in the middle of the back of the pig. It is a very lean, meaty cut of bacon, with less fat compared to other cuts. It has a ham-like texture. Most bacon consumed in the United Kingdom is back bacon.
Cottage bacon is thinly sliced lean pork meat from a shoulder cut that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying.
Jowl bacon is cured and smoked cheeks of pork.
Slab bacon typically has a medium to very high fraction of fat. It is made from the belly and side cuts, and from fatback.
Collar bacon is taken from the back of a pig near the head.
Hock, from the hog ankle joint between the ham and the foot.
Gammon, from the hind leg, traditionally "Wiltshire cured".
Picnic bacon is from the picnic cut, which includes the shoulder beneath the blade. It is fairly lean, but tougher than most pork cuts.
In the United States the USDA defines bacon as "the cured belly of a swine carcass"; other cuts and characteristics must be separately qualified such as "smoked pork loin bacon". Four 14-gram (0.5 oz) slices of bacon together contain 7.45 grams (0.26 oz) of fat, of which about half is monounsaturated, a third is saturated and a sixth is polyunsaturated, and 7.72 grams (0.27 oz) of protein. Four pieces of bacon can also contain up to 800 mg of sodium, which is roughly equivalent to 1.92 grams of salt. The fat and protein content varies depending on the cut and cooking method. As far as the "drippings" are concerned, One teaspoon (4 g or 0.14 oz) of bacon grease has 38 calories (160 kJ). It is composed almost completely of fat, with very little additional nutritional value. Bacon fat is roughly 40% saturated.
There are various types of bacon depending upon the cut of meat from which rashers are derived:
Side bacon, comes from pork belly. It is very fatty with long layers of fat running parallel to the rind. This is the most common form of bacon in the United States.
Pancetta is Italian streaky bacon, smoked or aqua (unsmoked), with a strong flavor. It is generally rolled up into cylinders after curing.
Middle bacon (Australia/New Zeland), from the side of the animal, is intermediate in cost, fat content, and flavor between streaky bacon and back bacon.
Back bacon (rashers or, in the United States, Canadian bacon) comes from the loin in the middle of the back of the pig. It is a very lean, meaty cut of bacon, with less fat compared to other cuts. It has a ham-like texture. Most bacon consumed in the United Kingdom is back bacon.
Cottage bacon is thinly sliced lean pork meat from a shoulder cut that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying.
Jowl bacon is cured and smoked cheeks of pork.
Slab bacon typically has a medium to very high fraction of fat. It is made from the belly and side cuts, and from fatback.
Collar bacon is taken from the back of a pig near the head.
Hock, from the hog ankle joint between the ham and the foot.
Gammon, from the hind leg, traditionally "Wiltshire cured".
Picnic bacon is from the picnic cut, which includes the shoulder beneath the blade. It is fairly lean, but tougher than most pork cuts.
Last edited:
Readie
Chief Master Sergeant
Ok Mike, that's the Pig covered...now, what about Turkey bacon?
yulzari
Staff Sergeant
Oh the blessings of living in France...............
N4521U
Colonel
Turkeybacon is a swear word,dontcha know.
Readie
Chief Master Sergeant
The question remain though....
- Thread starter
- #452
Njaco
The Pop-Tart Whisperer
Turkey bacon is like a bad man's wig. 'nuff said.
mikewint
Captain
By definition TURKEY Bacon is an oxymoron much as PORK Veal
Readie
Chief Master Sergeant
'Turkey bacon' seems to be alive and well in the US of A and Canada.
Is it the same as emission controls in California?
Jack and Guac Turkey Bacon Burger | Nutritional Information | Jennie-O Turkey Store
The 'all American turkey cheeseburger'.
Turkey bacon - Wikipedia, the free encyclopedia
Butterball - Bacon - Turkey Bacon
I thought that 'butterball' was hardely a term of endearment too....
Are you hiding some secret desire to eat fowl over swine that we need to know about?
Is it the same as emission controls in California?
Jack and Guac Turkey Bacon Burger | Nutritional Information | Jennie-O Turkey Store
The 'all American turkey cheeseburger'.
Turkey bacon - Wikipedia, the free encyclopedia
Butterball - Bacon - Turkey Bacon
I thought that 'butterball' was hardely a term of endearment too....
Are you hiding some secret desire to eat fowl over swine that we need to know about?
mikewint
Captain
By all means let us look at the health benefits of Turkey. Consumer Reports, a large US based independent testing organization, recently tested Turkey products purchased direct from the supermarkets and found:
In our first-ever lab analysis of ground turkey bought at retail stores nationwide, more than half of the packages of raw ground meat and patties tested positive for fecal bacteria. Some samples harbored other germs, including salmonella and staphylococcus aureus, two of the leading causes of foodborne illness in the U.S. Overall, 90 percent of the samples had one or more of the five bacteria for which we tested.
Adding to the concern, almost all of the disease-causing organisms in our 257 samples proved resistant to one or more of the antibiotics commonly used to fight them. Turkeys are given antibiotics to treat acute illness; but healthy animals may also get drugs daily in their food and water to boost their rate of weight gain and to prevent disease. Many of the drugs are similar to antibiotics important in human medicine.
•Sixty-nine percent of ground-turkey samples harbored enterococcus, and 60 percent harbored Escherichia coli. Those bugs are associated with fecal contamination. About 80 percent of the enterococcus bacteria were resistant to three or more groups of closely related antibiotics (or classes), as were more than half of the E. coli.
•Three samples were contaminated with methicillin-resistant staphylococcus aureus (MRSA), which can cause fatal infections.
•Ground turkey labeled "no antibiotics," "organic," or "raised without antibiotics" was as likely to harbor bacteria as products without those claims. (After all, even meat from organic birds can pick up bacteria during slaughter or processing.) The good news is that bacteria on those products were much less likely to be antibiotic-*resistant superbugs.
In our first-ever lab analysis of ground turkey bought at retail stores nationwide, more than half of the packages of raw ground meat and patties tested positive for fecal bacteria. Some samples harbored other germs, including salmonella and staphylococcus aureus, two of the leading causes of foodborne illness in the U.S. Overall, 90 percent of the samples had one or more of the five bacteria for which we tested.
Adding to the concern, almost all of the disease-causing organisms in our 257 samples proved resistant to one or more of the antibiotics commonly used to fight them. Turkeys are given antibiotics to treat acute illness; but healthy animals may also get drugs daily in their food and water to boost their rate of weight gain and to prevent disease. Many of the drugs are similar to antibiotics important in human medicine.
•Sixty-nine percent of ground-turkey samples harbored enterococcus, and 60 percent harbored Escherichia coli. Those bugs are associated with fecal contamination. About 80 percent of the enterococcus bacteria were resistant to three or more groups of closely related antibiotics (or classes), as were more than half of the E. coli.
•Three samples were contaminated with methicillin-resistant staphylococcus aureus (MRSA), which can cause fatal infections.
•Ground turkey labeled "no antibiotics," "organic," or "raised without antibiotics" was as likely to harbor bacteria as products without those claims. (After all, even meat from organic birds can pick up bacteria during slaughter or processing.) The good news is that bacteria on those products were much less likely to be antibiotic-*resistant superbugs.
- Thread starter
- #456
Njaco
The Pop-Tart Whisperer
'Turkey bacon' seems to be alive and well in the US of A and Canada.
Is it the same as emission controls in California?
Jack and Guac Turkey Bacon Burger | Nutritional Information | Jennie-O Turkey Store
The 'all American turkey cheeseburger'.
Turkey bacon - Wikipedia, the free encyclopedia
Butterball - Bacon - Turkey Bacon
I thought that 'butterball' was hardely a term of endearment too....
Are you hiding some secret desire to eat fowl over swine that we need to know about?
Thats the problem......its alive!!!!!!
Readie
Chief Master Sergeant
Ummm...
Health Benefits Between Bacon Turkey Bacon | Healthy Living - azcentral.com
Hardely 'healthy living' eh Mike.
I wonder what other **** is in the food we eat...maybe best not to know ;-(
Health Benefits Between Bacon Turkey Bacon | Healthy Living - azcentral.com
Hardely 'healthy living' eh Mike.
I wonder what other **** is in the food we eat...maybe best not to know ;-(
mikewint
Captain
In the US, the FDA publishes Filth Standards for Food products, setting what are terrmed "Action levels":
CHOCOLATE AND CHOCOLATE LIQUOR
•Insect filth: Average is 60 or more insect fragments per 100 grams when 6 100-gram subsamples are examined OR any 1 subsample contains 90 or more insect fragments
•Rodent filth: Average is 1 or more rodent hairs per 100 grams in 6 100-gram subsamples examined OR any 1 subsample contains 3 or more rodent hairs
CITRUS FRUIT JUICES, CANNED
•Insects and insect eggs: 5 or more Drosophila and other fly eggs per 250 ml or 1 or more maggots per 250 ml
RED FISH AND OCEAN PERCH
•Parasites: 3% of the fillets examined contain 1 or more parasites accompanied by pus pockets
MACARONI AND NOODLE PRODUCTS
•Insect filth: Average of 225 insect fragments or more per 225 grams in 6 or more subsamples
•Rodent filth: Average of 4.5 rodent hairs or more per 225 grams in 6 or more subsamples
PEANUT BUTTER
•Insect filth: Average of 30 or more insect fragments per 100 grams
•Rodent filth: Average of 1 or more rodent hairs per 100 grams
POPCORN
•Rodent filth: 1 or more rodent excreta pellets are found in 1 or more subsamples, and 1 or more rodent hairs are found in 2 or more other subsamples OR 2 or more rodent hairs per pound and rodent hair is found in 50% or more of the subsamples OR 20 or more gnawed grains per pound and rodent hair is found in 50% or more of the subsamples
WHEAT FLOUR
•Insect filth: Average of 75 or more insect fragments per 50 grams
•Rodent filth: Average of 1 or more rodent hairs per 50 grams
CHOCOLATE AND CHOCOLATE LIQUOR
•Insect filth: Average is 60 or more insect fragments per 100 grams when 6 100-gram subsamples are examined OR any 1 subsample contains 90 or more insect fragments
•Rodent filth: Average is 1 or more rodent hairs per 100 grams in 6 100-gram subsamples examined OR any 1 subsample contains 3 or more rodent hairs
CITRUS FRUIT JUICES, CANNED
•Insects and insect eggs: 5 or more Drosophila and other fly eggs per 250 ml or 1 or more maggots per 250 ml
RED FISH AND OCEAN PERCH
•Parasites: 3% of the fillets examined contain 1 or more parasites accompanied by pus pockets
MACARONI AND NOODLE PRODUCTS
•Insect filth: Average of 225 insect fragments or more per 225 grams in 6 or more subsamples
•Rodent filth: Average of 4.5 rodent hairs or more per 225 grams in 6 or more subsamples
PEANUT BUTTER
•Insect filth: Average of 30 or more insect fragments per 100 grams
•Rodent filth: Average of 1 or more rodent hairs per 100 grams
POPCORN
•Rodent filth: 1 or more rodent excreta pellets are found in 1 or more subsamples, and 1 or more rodent hairs are found in 2 or more other subsamples OR 2 or more rodent hairs per pound and rodent hair is found in 50% or more of the subsamples OR 20 or more gnawed grains per pound and rodent hair is found in 50% or more of the subsamples
WHEAT FLOUR
•Insect filth: Average of 75 or more insect fragments per 50 grams
•Rodent filth: Average of 1 or more rodent hairs per 50 grams
- Thread starter
- #459
Njaco
The Pop-Tart Whisperer
d@mn, I'm going back to eating................................nope, won't go there.
Readie
Chief Master Sergeant
Nice.
Makes MaccyD's look almost appetising....almost.
Makes MaccyD's look almost appetising....almost.
