Wednesday, December 29, 2010

QotD: ΒΑΚΩΝ ΛΑΒΕ!

Jim at The Travis McGee Reader on food prices and possible long lines at the bacon counter:
As bad as 2010 is, next year looks worse for the two basic food groups, i.e., (1) bacon and (2) everything lese.
We need to tap the national strategic pork belly reserves in that salt cave in Louisiana.

15 comments:

ViolentIndifference said...

ΒΑΚΩΝ ΛΑΒΕ!

I see what you did there.

SumDood said...

I see two equally valid (and equally interesting) corrections to your typo: "everything else", and "everything less".

Dam butt your slick...

TBeck said...

Thay can have my bacon when they pry it from my greasy, dead fingers!

dave said...

Solution: shoot your own. The little bastards are getting out of hand anyway.

swamprat said...

ya'll come on here an git yer bacon ya hear !

Tennessee Budd said...

We need to increase our treacle-mine production, as well.

George said...

I avoid the Regis and whosis show, BUT, was channel surfing this AM, and they were 'test drinking' a new soda release (from Jones Soft Drinks)...BACON flavored soda!
Might be good to stock up during the lean times!

Justthisguy said...

This really is Serious Business. I am checking my supplies of ammo and bacon and finding that I am deficient in both. I must repair this deficiency at once.

Ed Foster said...

Time for a case of Yoder's canned bacon. I tried a few cans and it's a really good buy. Three pounds of bacon cooked down to less than a pound, needing only a warm-up.

Local Stop and Shop is out of canned corned beef, and I got the last two cans of Spam. What's up anyway?

Borepatch said...

Entirely OT, and apropos nothing, but I suspect you'll be interested in this.

I expect that I'll post on this shortly, seeing as I had an ancestor with Beast Sherman, and that Lord Acton trembled to see him in Ireland. But no doubt you'll have something of note to say on it.

And also OT and apropos nothing, I'm entirely enjoying not having to shovel out two feet of Global Warming. Best wishes that for the gentle warming rays of a grateful sun up there in Hoosierland.

Matt G said...

My bride and I are already looking into how to cure our own hams and make our own bacon from freshly-obtained pork. We're laying in stores of salt, saltpeter (potassium nitrate, or "Pink salt"), pepper, and knowledge. Next, I need to build a smokehouse.

Tam said...

Borepatch,

"..Beast Sherman..."

You will find that "that bastard Sherman" is also acceptable in your new 'hood. ;)

Buffboy said...

Matt, if you are going to cure meat, or use cure as a flavor enhancement, making your own curing spice is a huge PITA to get right. There are many things that can go wrong in your quest of curing meat, why not eliminate one. Only one thing you need, Morton http://www.mortonsalt.com/products/meatcuring/index.html. Tender Quick (their Sugar Cures are good too), cure in a bag, and spice modify from there, is the only thing I've used for decades. Any added cost is negligible. Oh by the way, blend a little garlic powder (or whatever your favorite spices) to it in a shaker and try on venison burgers(it goes a longer way than regular salts, so don't get too heavy). You can use curing salts to great effect on so many things, with or without smoking, not just pork.

Matt G said...

We've been using it, Buffboy. Just trying to learn a bit of independence. We took a roast and made a very nice corned beef, last month.

Cybrludite said...

Good thing Backwoods Home had an article on canning your own bacon in the latest issue.

WV: cychannu, a type of Pokemon