Foodie Thread

[spikepipsqueak]

: D

I may as well just have diluted some ... Vegemite?

Bonox and the Campbell's stock are both beef. My real whinge is that the stock made it saltier than if I'd just flung a teaspoon of Bonox in. It's really watery, so it took ages to reduce the dish to something presentable.

I'm just going back to making my own.

 

[ZiprHead]

Pizza from the little Italian restaurant around the corner. Price just shy of 17 bucks.

 

[steve_bank]

Poor man's vanilla latte.

1/2 cup coffee, 1/2 cup whole milk, vanilla extract.

Good cold in the summer.

 

[spikepipsqueak]

I want some of that pizza and I will be trying the vanilla extract idea.

Sharing something I did not know.

Even if a chilli isn't registering much on your taste buds it will leave enough capsaicin on your fingers (if you are infra-dig enough to eat your tuna patties with your fingers) to do horrible things to your eyes, if you rub them.

 

[ZiprHead]

I want some of that pizza and I will be trying the vanilla extract idea.

Here a better photo of how the pizzas usually look. The one I posted above was kind of sloppy.

 

[spikepipsqueak]

I have bitched about this before, in regard to bacon.

Smoking is a preservation technique. The addition of nitrates is a preservation technique. Air exclusion packaging is a preservation technique. Refrigeration ... you get my drift.

How does bacon go nasty in any timeframe shorter than a century?

I bought a smoked hock 5 days ago, left it in the original packaging until I went to make pea-and-ham this morning. That hock is currently making my kitchen smell like rotting meat.

 

[gmbteach]

I have bitched about this before, in regard to bacon.

Smoking is a preservation technique. The addition of nitrates is a preservation technique. Air exclusion packaging is a preservation technique. Refrigeration ... you get my drift.

How does bacon go nasty in any timeframe shorter than a century?

I bought a smoked hock 5 days ago, left it in the original packaging until I went to make pea-and-ham this morning. That hock is currently making my kitchen smell like rotting meat.

Hmmmm. Pea and hame soup.

I roast my hock for a bit first, brings out more flavour.

 

[ZiprHead]

I have bitched about this before, in regard to bacon.

Smoking is a preservation technique. The addition of nitrates is a preservation technique. Air exclusion packaging is a preservation technique. Refrigeration ... you get my drift.

How does bacon go nasty in any timeframe shorter than a century?

I bought a smoked hock 5 days ago, left it in the original packaging until I went to make pea-and-ham this morning. That hock is currently making my kitchen smell like rotting meat.

I get my bacon fresh out of the meat case at the store I mentioned earlier. You can choose Armour or their store brand.

 

[ZiprHead]

I have bitched about this before, in regard to bacon.

Smoking is a preservation technique. The addition of nitrates is a preservation technique. Air exclusion packaging is a preservation technique. Refrigeration ... you get my drift.

How does bacon go nasty in any timeframe shorter than a century?

I bought a smoked hock 5 days ago, left it in the original packaging until I went to make pea-and-ham this morning. That hock is currently making my kitchen smell like rotting meat.

Hmmmm. Pea and hame soup.

Umm. Much better than aim and pee soup...

 

[WAB]

I have bitched about this before, in regard to bacon.

Smoking is a preservation technique. The addition of nitrates is a preservation technique. Air exclusion packaging is a preservation technique. Refrigeration ... you get my drift.

How does bacon go nasty in any timeframe shorter than a century?

I bought a smoked hock 5 days ago, left it in the original packaging until I went to make pea-and-ham this morning. That hock is currently making my kitchen smell like rotting meat.

Hmmmm. Pea and hame soup.

Umm. Much better than aim and pee soup...

Whoah...you caught it right before I deleted it. I feared it was in bad taste.

 

[ZiprHead]

I made meatballs for the first time today. A pound of ground beef, a pound of ground Italian sausage. Garlic, Worsteshire(sp?) sauce, Italian seasoning, bread crumbs, two eggs, salt and pepper.

Baked for 35 minutes at 400 degrees. They came out very tasty.

 

[spikepipsqueak]

I have bitched about this before, in regard to bacon.

Smoking is a preservation technique. The addition of nitrates is a preservation technique. Air exclusion packaging is a preservation technique. Refrigeration ... you get my drift.

How does bacon go nasty in any timeframe shorter than a century?

I bought a smoked hock 5 days ago, left it in the original packaging until I went to make pea-and-ham this morning. That hock is currently making my kitchen smell like rotting meat.

Hmmmm. Pea and hame soup.

Umm. Much better than aim and pee soup...

Whoah...you caught it right before I deleted it. I feared it was in bad taste.

Well yes, it would be a bad taste, but I'm not drinkin' THAT.

 

[steve_bank]

I looked at different foods for emergencies, here in Seattle a big earthquake. I looked at bacon.

Not practical as a long term food. I wet with canned salmon, enough for three weeks. Shelf life in years.

AI Overview Smoked ham generally stays good in the refrigerator for 3 to 5 days once opened. Unopened, vacuum-sealed smoked ham can last up to 2 weeks, while whole, unsliced, and vacuum-sealed smoked hams may last even longer. In the freezer, smoked ham maintains quality for 1–2 months, though it remains safe to eat indefinitely.

Was it Ben Franklin who said fish and smoked ham stink in three days?


It all depends. Traditional bacon was heavily salted.

AI Overview
In the 19th-century American West, frontiersmen and settlers preserved bacon by heavy dry-curing with salt, occasionally smoking it, and packing it in bran-lined barrels. The heavy salt drew out moisture and created an inhospitable environment for bacteria, allowing the meat to last for months without modern refrigeration.

The preservation and storage methods for 19th-century bacon required several key processes:The Dry-Cure: Pork belly or "beef navel" was rubbed down thoroughly with coarse salt and sometimes a mixture of brown sugar and spices. It was left to rest for up to a month to completely dehydrate the meat.Smoking: After curing, slabs were smoked over low heat. This hardened the exterior of the bacon, creating a tough, protective outer layer that locked pathogens out while keeping the inside of the slab viable.

Bacon has too much salt for me to eat regularly.

 

[gmbteach]

I looked at different foods for emergencies, here in Seattle a big earthquake. I looked at bacon.

Not practical as a long term food. I wet with canned salmon, enough for three weeks. Shelf life in years.

AI Overview Smoked ham generally stays good in the refrigerator for 3 to 5 days once opened. Unopened, vacuum-sealed smoked ham can last up to 2 weeks, while whole, unsliced, and vacuum-sealed smoked hams may last even longer. In the freezer, smoked ham maintains quality for 1–2 months, though it remains safe to eat indefinitely.

Was it Ben Franklin who said fish and smoked ham stink in three days?


It all depends. Traditional bacon was heavily salted.

AI Overview
In the 19th-century American West, frontiersmen and settlers preserved bacon by heavy dry-curing with salt, occasionally smoking it, and packing it in bran-lined barrels. The heavy salt drew out moisture and created an inhospitable environment for bacteria, allowing the meat to last for months without modern refrigeration.

The preservation and storage methods for 19th-century bacon required several key processes:The Dry-Cure: Pork belly or "beef navel" was rubbed down thoroughly with coarse salt and sometimes a mixture of brown sugar and spices. It was left to rest for up to a month to completely dehydrate the meat.Smoking: After curing, slabs were smoked over low heat. This hardened the exterior of the bacon, creating a tough, protective outer layer that locked pathogens out while keeping the inside of the slab viable.

Bacon has too much salt for me to eat regularly.

I think the saying is ‘fish and company both stink after three days’

 

[steve_bank]

I looked at different foods for emergencies, here in Seattle a big earthquake. I looked at bacon.

Not practical as a long term food. I wet with canned salmon, enough for three weeks. Shelf life in years.

AI Overview Smoked ham generally stays good in the refrigerator for 3 to 5 days once opened. Unopened, vacuum-sealed smoked ham can last up to 2 weeks, while whole, unsliced, and vacuum-sealed smoked hams may last even longer. In the freezer, smoked ham maintains quality for 1–2 months, though it remains safe to eat indefinitely.

Was it Ben Franklin who said fish and smoked ham stink in three days?


It all depends. Traditional bacon was heavily salted.

AI Overview
In the 19th-century American West, frontiersmen and settlers preserved bacon by heavy dry-curing with salt, occasionally smoking it, and packing it in bran-lined barrels. The heavy salt drew out moisture and created an inhospitable environment for bacteria, allowing the meat to last for months without modern refrigeration.

The preservation and storage methods for 19th-century bacon required several key processes:The Dry-Cure: Pork belly or "beef navel" was rubbed down thoroughly with coarse salt and sometimes a mixture of brown sugar and spices. It was left to rest for up to a month to completely dehydrate the meat.Smoking: After curing, slabs were smoked over low heat. This hardened the exterior of the bacon, creating a tough, protective outer layer that locked pathogens out while keeping the inside of the slab viable.

Bacon has too much salt for me to eat regularly.

I think the saying is ‘fish and company both stink after three days’

Correct, it was.

Maybe I should have said Smoked ham and visitors stink in three days'.

 

[pood]

I want some of that pizza and I will be trying the vanilla extract idea.

Here a better photo of how the pizzas usually look. The one I posted above was kind of sloppy.

View attachment 53928

I haven’t had pizza in so long, I am salivating just looking at that.

I am trying to eat healthy, so today I had Singapore mei fun loaded with shrimp and veggies, and tomorrow bok choy is on the menu.

However, I also live one block away from Lombardi’s, the first pizzeria in the U.S. (1905), and now I am thinking of a pizza pigout!

 

[ZiprHead]

However, I also live one block away from Lombardi’s, the first pizzeria in the U.S. (1905), and now I am thinking of a pizza pigout!

I thought it was a toss up between Famous Ray's and Ray's Famous pizza. Both claim to have invented pizza, iirc. You surely know better about those claims than I do.

 

[pood]

However, I also live one block away from Lombardi’s, the first pizzeria in the U.S. (1905), and now I am thinking of a pizza pigout!

I thought it was a toss up between Famous Ray's and Ray's Famous pizza. Both claim to have invented pizza, iirc. You surely know better about those claims than I do.

The Pizza Hall of Fame (whatever that is! I just looked this up and lazily accepted AI text) cites Lombardi’s as the first pizzeria in the U.S. but some other sources claim this may not be true. So it’s murky. Pizza itself was actually invented sometime in the 18th century, it appears.

 

[gmbteach]

I am eating a rather bland low fodmap diet at present. I had another bout of diverticulitis that landed me in hospital on antibiotics for a few days. It means I can have anything clear, or with no fibre. Getting quite sick of chicken and mashed potatoes! However, coco pops, fruit loops, cheesecake, ice cream and chocolate are all ok.

I’m reintroducing fibre gradually so food should get more interesting.