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Weight Loss Forum / Low Carb / June 2006Let's have a hurrah for bacon!
C'mon. I know there's a crowd of enthusiasts out there. > C'mon. I know there's a crowd of enthusiasts out there. Find me a low salt one, then I'll join the crowd. ;-)  SignaturePeace! Om "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson >> C'mon. I know there's a crowd of enthusiasts out there. > > Find me a low salt one, then I'll join the crowd. ;-) John Morrell Lower Sodium Bacon My local grocery store carries it, it's good stuff - it's certainly not *low* sodium, but it's far less salty than the standard bacon. > >> C'mon. I know there's a crowd of enthusiasts out there. > > [quoted text clipped - 4 lines] > My local grocery store carries it, it's good stuff - it's certainly not > *low* sodium, but it's far less salty than the standard bacon. The other alternative is fresh pork. <G> Grilled with mesquite smoke, it's like salt free bacon. SignaturePeace! Om "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson > > [quoted text clipped - 12 lines] > > I love making ham salad with the little canned hams but find them soo salty. I tried soaking them overnight including a peeled potato (something I heard along the way). It gets rid of some of the salt but they are still on the salty side for me. Linda > Find me a low salt one, then I'll join the crowd. ;-) I buy low sodium bacon all the time. It's not hard to find here. There are at least three brands from which to choose. I only look at the one. Whenever it's on sale I buy at least 2 pkgs if not 4. AK in PA > > Find me a low salt one, then I'll join the crowd. ;-) > > I buy low sodium bacon all the time. It's not hard to find here. There are > at least three brands from which to choose. I only look at the one. > Whenever it's on sale I buy at least 2 pkgs if not 4. > AK in PA Brands? :-) SignaturePeace! Om "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson >> I buy low sodium bacon all the time. It's not hard to find here. There >> are >> at least three brands from which to choose. I only look at the one. > Brands? :-) yes, Oscar Mayer, Hatfield, Kunzler to name three. AK in PA > >> I buy low sodium bacon all the time. It's not hard to find here. There > >> are [quoted text clipped - 4 lines] > yes, Oscar Mayer, Hatfield, Kunzler to name three. > AK in PA Ok, but what about Nitrite content? SignaturePeace! Om "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson > Ok, but what about Nitrite content? I don't care about it. But I went and looked at a package. Sodium Nitrate is the last item on the ingredients list. Hatfield lower sodium bacon lowers sodium content by 28%. Actual numbers for sodium per serving are reg. bacon 280mgs., lower sodium bacon 180mgs. That's all the info I have, AK in PA > > Ok, but what about Nitrite content? > [quoted text clipped - 5 lines] > That's all the info I have, > AK in PA Ok. :-) It's just that sodium nitrate (aside from being considered a carcinogen) also contributes to the sodium content... I can get nitrate free bacon at Sun Harvest. Its' in the freezer section. Sausage too. <G> SignaturePeace! Om "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson > C'mon. I know there's a crowd of enthusiasts out there. Ya know what.... after doing LC for 8 years, I hardly ever eat bacon anymore. It's just too salty for my taste buds I think? SignatureJK Sinrod www.sinrodstudios.com www.MyConeyIslandMemories.com I soak mine overnight in cold water in the refrigerator. Removes the salt, and leaves a good taste. :-) -- Cheri > Ya know what.... after doing LC for 8 years, I hardly ever eat bacon >anymore. It's just too salty for my taste buds I think? [quoted text clipped - 4 lines] >www.sinrodstudios.com >www.MyConeyIslandMemories.com > I soak mine overnight in cold water in the refrigerator. Removes the > salt, and leaves a good taste. :-) > > -- > Cheri Huh. I do that for green salad olives, usually 2 soaks. I've never thought about doing that with bacon. I'll have to try it. SignaturePeace! Om "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson I got it out of the Neanderthin book. It tastes great and turns out really crisp. Without all the salt, you can really taste the bacon if that makes sense. :-) -- Cheri OmManiPadmeOmelet wrote in message ... >> I soak mine overnight in cold water in the refrigerator. Removes the >> salt, and leaves a good taste. :-) [quoted text clipped - 12 lines] >"My mother never saw the irony in calling me a Son of a bitch" >-- Jack Nicholson > I got it out of the Neanderthin book. It tastes great and turns out > really crisp. Without all the salt, you can really taste the bacon if > that makes sense. :-) > > -- > Cheri It makes perfect sense... I'm no salt lover! Try it with salad olives sometime. Dump the brine, fill with purified water, soak overnight. Repeat. After the second soaking, they taste like olives instead of sea water. <G> SignaturePeace! Om "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson I'll do that. I never thought of doing it with olives, and that's one thing about olives that I don't like. Most of them are too salty for me. Thanks. -- Cheri OmManiPadmeOmelet wrote in message ... >It makes perfect sense... >I'm no salt lover! [quoted text clipped - 12 lines] >"My mother never saw the irony in calling me a Son of a bitch" >-- Jack Nicholson > I'll do that. I never thought of doing it with olives, and that's one > thing about olives that I don't like. Most of them are too salty for me. > Thanks. > > -- > Cheri It's nice to exchange cool ideas here... <G> I'd done it with olives for years and never thought to do that to bacon! Thank you......... :-) SignaturePeace! Om "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson Hurrah!!! -- Cheri Dr. Ernst Primer (again) wrote in message <1150853952.423517.28860@p79g2000cwp.googlegroups.com>... >C'mon. I know there's a crowd of enthusiasts out there. > C'mon. I know there's a crowd of enthusiasts out there. Yes indeed:) I have 3 rashers plus the fat from my SO's 3 rashers for breakfast every day:) > > C'mon. I know there's a crowd of enthusiasts out there. > > Yes indeed:) I have 3 rashers plus the fat from my SO's 3 rashers for > breakfast every day:) You're awesome! I love "thick cut" bacon. I have it nearly every morning. I even cook my scrambled eggs in some of the bacon fat most of the time. That felt like a confession. "Hi, I'm Dr. Primer, and I'm a bacon addict...." >> > C'mon. I know there's a crowd of enthusiasts out there. >> [quoted text clipped - 9 lines] > > "Hi, I'm Dr. Primer, and I'm a bacon addict...." LOL I juice bacon slowly in a pan for a warm salad dressing, and I just throw the byproducts in the bowl for crunch. :) > > > C'mon. I know there's a crowd of enthusiasts out there. > > [quoted text clipped - 9 lines] > > "Hi, I'm Dr. Primer, and I'm a bacon addict...." > I juice bacon slowly in a pan for a warm salad dressing, and I just throw > the byproducts in the bowl for crunch. :) I personally use it mostly as a flavor additive and rarely eat it by itself. Bacon bits in Salads, and pre-cooked bacon added to black soybean soups. I've also found that it enhances stir fry's if used in subtle amounts. The smoky flavor is very pleasing and compliments the ginger, garlic and oyster sauce which are the other three main flavorings in a lot of asian foods. SignaturePeace! Om "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson >I juice bacon slowly in a pan for a warm salad dressing, and I just throw > the byproducts in the bowl for crunch. :) I don't understand. Please explain what you mean by "I juice bacon." Pat > >I juice bacon slowly in a pan for a warm salad dressing, and I just throw > > the byproducts in the bowl for crunch. :) > > I don't understand. Please explain what you mean by "I juice bacon." > > Pat I assumed he (she?) was referring to using the warm bacon fat as an oil base for a salad dressing. Not a bad idea, but a little hardcore for me. I prefer olive oil for my salad dressings. Pat, 062506 I just meant I cooked it in a skillet and poured juice and all in the salad as if the grease was the goal and the bacon what is left over. Now you've rendered the humor from my little funny. That's a joke too! RENDER. Get it? Jimmy > > >I juice bacon slowly in a pan for a warm salad dressing, and I just throw > > > the byproducts in the bowl for crunch. :) [quoted text clipped - 6 lines] > oil base for a salad dressing. Not a bad idea, but a little hardcore > for me. I prefer olive oil for my salad dressings. > Pat, 062506 > I just meant I cooked it in a skillet and poured juice and all in the salad > as if the grease was the goal and the bacon what is left over. Now you've > rendered the humor from my little funny. That's a joke too! RENDER. Get it? > Jimmy Oh. I guess I have just never thought of bacon grease as "juice." Pat >> Pat, 062506 >> I just meant I cooked it in a skillet and poured juice and all in the [quoted text clipped - 7 lines] > > Pat Orange juice, lemon juice, pig juice? |
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