Food Thread: Bacon And Beans Together Again!

It is glaringly obvious that we do not discuss bacon nearly enough on these august pages. And not just the luscious, unctuous, rich, smoky deliciousness of the best part of the pig! No, we should also chat about cooking it!

All of you microwave aficionados may now go to another room...the grownups are talking.

My preferred technique is to start the bacon (thick-cut if possible) in a cold oven set to 375 degrees convection. Then after about 15 minutes, take them out and flip the strips. Another 10-15 minutes should do nicely for very crispy, which was what I was shooting for today!

Cleaning the pan is another issue for another day.

******
This is a tough one.

Oh...wait...no it isn't

Cyclospora Outbreak Linked to Iceberg Lettuce in 5 States

On July 17, 2026, Taylor Farms initiated a recall of all iceberg lettuce sourced from central Mexico. The recall includes iceberg lettuce sold at retail stores and restaurants. It also includes other recalled products distributed to food service customers. A complete list of those products is included in the recall notice.

Maybe buying produce from 3rd World sh*tholes isn't such a good idea. We already import 3rd world workers to pick and process the stuff in our fields...why do we also have to buy their (literal) sh*t?

I cannot wait for the time when robotic picking and processing decreases the number of primitives handling our food, and an administration that sees domestic food production as a national security imperative. Do I care whether we overspend on government support for farmers? No, I do not. We already piss away billions of dollars on stupid price supports and all sorts of other wasteful programs. Maybe subsidizing domestic production is a good idea!

******
This is from commenter and pellet grill maven "Gunslinger."

Those ribs look great, and they were the impetus for my little chat last week with the butcher shop supervisor at my go-to market. He will save me a couple of uncut beef rib racks the next time they go on sale! Yippee!

But on to Gunslinger's cook!

That’s a large cookie sheet, or jelly roll pan, as my Mom would pedantically call it. Mustard for the binder, and kosher salt, garlic salt, and coarse-ground pepper is all.
Started the cook about 4pm at 235 degrees. Let it cook until 7, then spritzed it with beef broth every hour until I hit the sack at 10.
Got up at 5:30, put the temp probe in, and started spritzing it again each hour. It was 174 degrees when I started with the probe. Monitored it constantly. There were many temp stalls all throughout the day. 2 degree rises in 2 or 3 hours. These stalls are normal, but sheesh!
It got to be 5:30 Sunday evening, but only 198 degrees internal temp, but had to eat! Work night and all…
It turned out wonderfully, with no indication that it should have continued to 205 degrees, my ideal internal temp.

They look spectacular. I think beef ribs, when done well, are at the top of the beef pyramid. Well, maybe they share the top with a couple of other cuts, but you get the point!

******
Sourdough Discard Crackers for the win! Yup, they are tasty, and easy, and very forgiving. The only problem is that I have modified my sourdough bread process so that I no longer have discard. When I make crackers I have to make discard first. So it isn't really "discard," it's more like "excard?" Or maybe I will stay in my lane and avoid creating new words.

Anyway, they are fun to make, fun to eat, and are strangely satisfying to put out for guests. "Why yes, those are homemade crackers!"

Pro tip: Use lots of butter!

******
Here's another look at Cast Iron pans.

[Hat Tip: Kathy]

******
As much as I love British cooking, and I think it is very, very, underrated, sometimes I see recipes on British cooking websites and I scratch my head and think, "Guys, are you serious? Do you know your reputation?"

Here's one of them. It's not that it sounds horrible; it's that it is more in tune with a college junior in his first apartment that he shares with three friends. Yes, it is food. Yes, it is filling. But do you really need to publicize it?
Sausage and baked bean casserole
Hell, they even use canned baked beans!

******

[Hat Tip: dhmosquito]
******
The garlic is harvested! And it looks...well...sigh. Send all of your excellent home-grown garlic to: cbd dot aoshq at gmail dot com.

Rumor has it that the Bourbon Bubble is bursting. I have seen no evidence of decreasing prices, but maybe the bursting started somewhere else! I think the sweet spot is $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.

The problem...or the solution...is to buy lots of bourbon, take tasting notes, and eventually arrive at your favorites! It should take forty or fifty years, but it is worth it!

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at July 19, 2026 04:01 PM (Ia/+0)

2 Ambrosia

Posted by: AZ deplorable moron at July 19, 2026 04:01 PM (NnhvP)

3 It's... wait for it....

Martini Time 🍸

Posted by: Martini Farmer at July 19, 2026 04:05 PM (jehhT)

4 The Kale is a Lie?

Posted by: Stephen Price Blair at July 19, 2026 04:05 PM (sk9DV)

5 Pizza soon. Haven't in awhile as way to hot but nice out today

Posted by: Skip at July 19, 2026 04:05 PM (Ia/+0)

6 Bacon, yum

Posted by: Scuba_Dude at July 19, 2026 04:06 PM (dZE4s)

7 My favorite Brussels Sprouts recipe involves bacon. You cook up about a pound of bacon while sauteing the Sprouts. Once the Sprouts are done you throw them in the garbage and eat the bacon.

Brussels Sprouts make me Phlegmish. As do Belgian waffles and Stella Artois.

Posted by: Chairborne!...Desk From Above! at July 19, 2026 04:06 PM (Kakst)

8 Got bacon this week, had egg, cheese and bacon on toasted English muffin this morning.

Posted by: Skip at July 19, 2026 04:07 PM (Ia/+0)

9 Cain’s plant offering to God, which was rejected, was probably kale.

Posted by: NemoMeImpuneLacessit at July 19, 2026 04:07 PM (P6E1+)

10 I do thick cut bacon on a foil lined baking sheet in the oven at 400 degrees for 16 minutes with a flip when it is down to the 3-4 minute mark. Sometimes I have to give it another minute or so but it comes out fine. And there is no clean up mess.

If you want to save the bacon grease you just pour it off into a container.

Posted by: Mister Scott (Formerly GWS) at July 19, 2026 04:09 PM (0N4FZ)

11 I dug up a bucket of garlic, I am leaving a bunch for seed and cloves for re-planting this fall.
In the next couple of days I should be out trimming the heads I dug for storage, since they should be dry by then.

The nice thing about raising my own garlic is that I can use a whole head if I feel like it. I often do.

I also dug a bucket of potatoes this morning, about 1/5th of the bed I am letting the rest stay into the ground until the vines fully die.

Posted by: Kindltot at July 19, 2026 04:09 PM (rbvCR)

12 Will CBD and Piper please report to the Thunderdome, please.

Posted by: AoSHQ Announcer Voice at July 19, 2026 04:10 PM (B0NCh)

13 Cleaning the pan is another issue for another day.

I use a baking sheet lined with heavy duty Al foil (cheap at Costco). No cleanup needed.

Posted by: Archimedes at July 19, 2026 04:10 PM (Riz8t)

14 ...If you want to save the bacon grease you just pour it off into a container.

Or drink it as an aperitif.

Well, maybe not, but sopping it up with good crusty bread? Yes. Definitely.

Posted by: Chairborne!...Desk From Above! at July 19, 2026 04:11 PM (Kakst)

15 Cain’s plant offering to God, which was rejected, was probably kale.
Posted by: NemoMeImpuneLacessit at July 19, 2026 04:07 PM (P6E1+)

Naaa.
It was okra.

Posted by: Diogenes at July 19, 2026 04:11 PM (2WIwB)

16 The Korean BBQ place uses oven cleaner to clean the grates in the middle of the table that the patrons cook their own thin sliced meat.

I bet that would work on the bacon pan if you aren't using an Aluminum cookie sheet.

Posted by: Kindltot at July 19, 2026 04:12 PM (rbvCR)

17 Naaa.
It was okra.
Posted by: Diogenes at July 19, 2026 04:11 PM (2WIwB)

*looks around for Publius and/or Miley*

Posted by: I am the Shadout Mapes, the Housekeeper at July 19, 2026 04:12 PM (B0NCh)

18 I had four full-size strips of bacon placed alongside a take-out lettuce and chicken salad today (sort of a chicken parmesan but not exactly). Yum.

Posted by: m at July 19, 2026 04:13 PM (6wpGE)

19 My preferred method of cooking bacon is to buy a bag of precooked bacon crumbles at Costco.

My bacon grease needs are met with "BaconUp" brand packaged bacon grease.

And I don't grow my own barley to make beer, either.

Posted by: Idaho Spudboy at July 19, 2026 04:13 PM (NeM+a)

20 I dug up a bucket of garlic, I am leaving a bunch for seed and cloves for re-planting this fall.

Posted by: Kindltot at July 19, 2026 04:09 PM (rbvCR)

I don't like being mocked.

Posted by: CharlieBrown'sDildo at July 19, 2026 04:14 PM (l4RKn)

21 Nice paean to bacon CBD

I keep some render in the fridge to fry eggs.

Posted by: San Franpsycho at July 19, 2026 04:15 PM (RIvkX)

22 I also did ribs this week. Mine were St. Louis pork ribs. The ribs were done at the same time as I smoked a pork shoulder for pulled pork.

In both cases, I used a custom rub. I started the shoulder at 745 at 270F, and added the ribs at 1215. I thought that might be a bit high for ribs, but it was not, and besides, it's what people like Franklin use. If it's good enough for him, it's good enough for me.

Both meats were done at about 1630, and were excellent.

BTW, I highly recommend a spreadsheet for keeping track of your procedures and experiences with smoked meats. You'd be amazed at how many times you'll go back to check what you did before. It makes it much easier to optimize things.

Posted by: Archimedes at July 19, 2026 04:16 PM (Riz8t)

23 Making steak for dinner. It’s Argentinian. Maybe with Spanish rice? So all bases covered.

Also, that halftime show was better than anything the NFL has done in the last forever.

Posted by: Piper at July 19, 2026 04:17 PM (Dd38x)

24 That bacon would look awesome on some lightly toasted bread with lettuce(not the explosive diarrhea kind) tomatoes and avocado..

Posted by: Diogenes at July 19, 2026 04:17 PM (2WIwB)

25 I dug up a bucket of garlic, I am leaving a bunch for seed and cloves for re-planting this fall.

Posted by: Kindltot at July 19, 2026 04:09 PM (rbvCR)

I don't like being mocked.

Costco has bags of excellent CA garlic for a very reasonable price. I'm just sayin'. No feces (to the best of my knowledge).

Posted by: Archimedes at July 19, 2026 04:18 PM (Riz8t)

26 If you people think that I didn't save the the bacon fat, then I clearly have not communicated my food thoughts clearly.

It might be time for a shock to the system.

Posted by: CharlieBrown'sDildo at July 19, 2026 04:18 PM (l4RKn)

27
And I don't grow my own barley to make beer, either.

Posted by: Idaho Spudboy

How about your Hops. You're in the right zone!

Posted by: AZ deplorable moron at July 19, 2026 04:18 PM (NnhvP)

28 "Cleaning the pan is another issue for another day."

_____________________________

I was under the impression that you had a dog.

Posted by: Orson at July 19, 2026 04:19 PM (dIske)

29 A robot can't stop a homeless guy from sh&tting all over a field. Solving that issue is not as simple as switching to robots...

Posted by: Nova Local at July 19, 2026 04:19 PM (tOcjL)

30 I like filé gumbo, but I like okra gumbo too. I do not like boiled okra served by themselves, but fried okra I find quite acceptable. De gustibus non est disputandum.

Posted by: NemoMeImpuneLacessit at July 19, 2026 04:19 PM (P6E1+)

31 [] A robot can't stop a homeless guy from sh&tting all over a field. Solving that issue is not as simple as switching to robots...

One armed with sensors and a flamethrower can.

Posted by: Archimedes at July 19, 2026 04:20 PM (Riz8t)

32 If the robots pick the lettuce, there won’t be anybody in the field to relieve himself on the crop.

Posted by: NemoMeImpuneLacessit at July 19, 2026 04:21 PM (P6E1+)

33 My grandma did not keep bacon fat on the stove but there was always a jar of schmaltz in the fridge.

Posted by: San Franpsycho at July 19, 2026 04:21 PM (RIvkX)

34 Amazon sold me 5 packs of thick cut bacon for $1.49/lb. Needless to say, tomorrow's dinner is bacon, eggs, and asparagus (maybe wrapped in more bacon) with fruit.

I love Amazon grcoery delivery b/c something is either widly low mispriced or just doorbusted.

2 weeks ago, it was 39 cents bagged baby carrots.
Last week, it was 89 cents strawberries.
Today was the $1.49 bacon.
Usually limited to 5...and I tend to get all 5.

It's not even short dated or weirdly made. It's nice, good food.

Posted by: Nova Local at July 19, 2026 04:21 PM (tOcjL)

35 Homeless guys live in cities where the handouts are easier.

Posted by: NemoMeImpuneLacessit at July 19, 2026 04:22 PM (P6E1+)

36 Is aluminum foil also haram is CBDland?

Posted by: Aetius451AD work phone at July 19, 2026 04:23 PM (zZu0s)

37 Will Kale taste better if you cook it in bacon grease?...

Posted by: jim (in Kalifornia) at July 19, 2026 04:26 PM (l3cgK)

38 I am liking the way the ceramic griddle is frying the bacon

Posted by: Skip at July 19, 2026 04:26 PM (Ia/+0)

39 Bacon. 400 degrees in oven on foil lined 11X17 baking sheet. 18-22 mins. I'll start checking around 15 mins and flip. Even better put baking racks on top of baking sheet to lift bacon out of the grease. Either way works fine and clean up is easy-peasy.

Posted by: olddog in mo at July 19, 2026 04:26 PM (nT/TX)

40 The bacon and ribs look yummy. I just finished lunch. Beanie weenies. It was good; a little Tabasco to liven it up.

Posted by: Alberta Oil Peon at July 19, 2026 04:26 PM (1z8ji)

41 I made a batch of bacon yesterday in the oven (broiler on low, 9 minutes a side) and used some of the precious porcine grease to oil up the an I used for cornbread.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 19, 2026 04:26 PM (kpS4V)

42 33 My grandma did not keep bacon fat on the stove but there was always a jar of schmaltz in the fridge.

Posted by: San Franpsycho at July 19, 2026 04:21 PM (RIvkX)

I keep mine in the fridge. Use it when I fry up eggs, cook refried beans and for other things.
No, not PDiddy things.

Posted by: jim (in Kalifornia) at July 19, 2026 04:26 PM (l3cgK)

43 40 The bacon and ribs look yummy. I just finished lunch. Beanie weenies. It was good; a little Tabasco to liven it up.

Posted by: Alberta Oil Peon at July 19, 2026 04:26 PM (1z8ji)

I made chorizo beans and chorizo and eggs for breakfast...

Posted by: jim (in Kalifornia) at July 19, 2026 04:27 PM (l3cgK)

44 I save the grease in the fridge too.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 19, 2026 04:28 PM (kpS4V)

45 I made chorizo beans and chorizo and eggs for breakfast...

No spam?

Posted by: Archimedes at July 19, 2026 04:28 PM (Riz8t)

46 Tonight is a meeting of Greece meets Mexico...spouse is beer brewing and I needed something in a crock and the fridge...

So, I decided to put the new Greek chickpeas at my local Aldi's to work in a salad with cucumber, celery, grape tomatoes, and green onions (with extra lemon, olive oil, and salt). Then, I've got pork carnitas in the crockpot that will become taquitos (small tortillas - just cheese, onion, and cilantro for those who desire it). Then, strawberries and grapes.

So, another version of buffet dinner.

I made a lentil salad this week with different veg and thinning out a deli olive-topped hummus with olive oil and lemon that the family loved...so moving back to the chickpeas was an easy call...

Posted by: Nova Local at July 19, 2026 04:28 PM (tOcjL)

47 If the robots pick the lettuce, there won’t be anybody in the field to relieve himself on the crop.
Posted by: NemoMe

But then how will we spread diseases?
~Taylor farms.

Posted by: AZ deplorable moron at July 19, 2026 04:29 PM (NnhvP)

48 One armed with sensors and a flamethrower can.
Why just one arm?

Posted by: Commissar of plenty and festive little hats at July 19, 2026 04:32 PM (t2Ch6)

49 Stealing and paraphrased from a very funny lady:

There are two kinds of people: one says, 'I like bacon.' as in 'I enjoy bacon.'; the other says, 'I like bacon.' as in 'I like to breathe!'.

Posted by: Nazdar at July 19, 2026 04:32 PM (NcvvS)

50 Is Taylor Farms owned by the CCP?

Posted by: NemoMeImpuneLacessit at July 19, 2026 04:33 PM (P6E1+)

51 45 I made chorizo beans and chorizo and eggs for breakfast...

No spam?

Posted by: Archimedes at July 19, 2026 04:28 PM (Riz8t)

Nope. The chorizo beans do fine by themselves in corn tortillas, or with the chorizo and eggs in a corn tortilla.

Posted by: jim (in Kalifornia) at July 19, 2026 04:33 PM (l3cgK)

52 49 Stealing and paraphrased from a very funny lady:

There are two kinds of people: one says, 'I like bacon.' as in 'I enjoy bacon.'; the other says, 'I like bacon.' as in 'I like to breathe!'.

Posted by: Nazdar at July 19, 2026 04:32 PM (NcvvS)

There's a third type that loves their bacon sexually. We don't talk about them...

Posted by: jim (in Kalifornia) at July 19, 2026 04:33 PM (l3cgK)

53 We take the same approach of cooking bacon in the oven. But we put it on parchment paper. Makes the pan easy to clean and easy to pour off the fat. I have an old coffee mug that has become my bacon fat receptacle. Best way to make fried eggs.

Posted by: JTB at July 19, 2026 04:34 PM (yTvNw)

54 So, another version of weaned on cock

Posted by: Commissar of plenty and festive little hats at July 19, 2026 04:34 PM (t2Ch6)

55 Bacon is a chameleon food it can be breakfast lunch, dinner, and appetizer. It can be the main, a side, or an ingredient . Thick or thin. Crispy or unctuous. It can be wrapped around or rolled.

Posted by: San Franpsycho at July 19, 2026 04:34 PM (RIvkX)

56 We use parchment paper to line the pan when baking bacon. Saves the grease and little to no clean up!

Posted by: DanMa'am at July 19, 2026 04:35 PM (8uzBS)

57 53 We take the same approach of cooking bacon in the oven. But we put it on parchment paper. Makes the pan easy to clean and easy to pour off the fat. I have an old coffee mug that has become my bacon fat receptacle. Best way to make fried eggs.

Posted by: JTB at July 19, 2026 04:34 PM (yTvNw)

Fried eggs indeed. Dad used to cook up a few pounds of bacon, then plop the eggs into the bacon grease, poaching them. Best Eggs Eva. The poor dogs would be at the windows trying to get inside...

Posted by: jim (in Kalifornia) at July 19, 2026 04:35 PM (l3cgK)

58 Cooking bacon in the oven is like wearing sweatpants on the bus. It says, "I have given up and do not deserve properly cooked bacon."

Posted by: San Franpsycho at July 19, 2026 04:36 PM (RIvkX)

59 First time I've ever grown jalapenos. Picking the first one to use at dinner tonight.

Posted by: Guy Mohawk at July 19, 2026 04:36 PM (n5tGW)

60 Hello Foodsters.

Chips and watching flopball with a nice glass of wine. My services are subject to the dinner prep summons.

Might be a merciful reprieve from the game.

Posted by: Pete Bogs Agentic alter ego at July 19, 2026 04:37 PM (Oom6t)

61 "As much as I love British cooking,"...... Now that's a phrase you don't hear every day, or actually, hardly ever.

Posted by: Rufus T. Firefly at July 19, 2026 04:37 PM (EIx/N)

62 I don't like to do bacon in the oven because of splatter. Once that fat bakes onto the glass, it's really hard to remove. I cook mine in my Ninja Foodi Grill. The fat can easily be poured out of the catch pan, and I can soak the grill grid in the sink. And it's perfect every time!

Posted by: Dash my lace wigs! at July 19, 2026 04:38 PM (h7ZuX)

63 Boy F. is in the kitchen right now marinating the chicken for Katsu tonight.

Posted by: San Franpsycho at July 19, 2026 04:39 PM (RIvkX)

64 When I was a kid I would often go camping with my buddy and his dad, and often a couple other friends. His dad would fry up a bunch of bacon in a large cast iron pan, then fry a bunch of eggs. Every now and then he would fry up a few brook trout if he caught any.

Heaven.

Posted by: Pug Mahon, Rock 'n' Roll Martian at July 19, 2026 04:39 PM (0aYVJ)

65 No, not PDiddy things.
Posted by: jim (in Kalifornia) at July 19, 2026 04:26 PM (l3cgK)

Typically this topic is reserved for the ONT.

Posted by: Pete Bogs Agentic alter ego at July 19, 2026 04:40 PM (Oom6t)

66 Saw an interesting to clean bacon grease.
Place in bottle while liquid, add water cap tightly, shake well, place upside down in frig over night.

Remove from frig, open and pour out water with debris. You'll be left with clean bacon fat in the jar.

Posted by: AZ deplorable moron at July 19, 2026 04:40 PM (NnhvP)

67 There's a third type that loves their bacon sexually. We don't talk about them...
Posted by: jim (in Kalifornia) at July 19, 2026 04:33 PM (l3cgK)

Oh they will on the ONT. When somebody’s mom isn’t a prominent topic.

Posted by: Pete Bogs Agentic alter ego at July 19, 2026 04:43 PM (Oom6t)

68 Saw an interesting to clean bacon grease.
Place in bottle while liquid, add water cap tightly, shake well, place upside down in frig over night.

Remove from frig, open and pour out water with debris. You'll be left with clean bacon fat in the jar.

Posted by: AZ deplorable moron at July 19, 2026 04:40 PM

You can do that with any fat we do that with the left over liquid from a brisket. It makes a very nice aus ju for the left over brisket.

Posted by: Mister Scott (Formerly GWS) at July 19, 2026 04:43 PM (0N4FZ)

69 You can do that with any fat we do that with the left over liquid from a brisket. It makes a very nice aus ju for the left over brisket.
Posted by: Mister Scott

In my smoker there are no drippings to save.

Posted by: AZ deplorable moron at July 19, 2026 04:45 PM (NnhvP)

70 59 First time I've ever grown jalapenos. Picking the first one to use at dinner tonight.

Posted by: Guy Mohawk at July 19, 2026 04:36 PM (n5tGW)

Wash your hands very, very well afterwards...

Posted by: jim (in Kalifornia) at July 19, 2026 04:45 PM (l3cgK)

71 Cooking bacon in the oven is like wearing sweatpants on the bus. It says, "I have given up and do not deserve properly cooked bacon."
Posted by: San Franpsycho at July 19, 2026 04:36 PM (RIvkX)

I usually do it in a pan on stove top as God and George Washington intended. I am usually making eggs as well and look at that! The grease is already in the pan!

Posted by: Aetius451AD work phone at July 19, 2026 04:45 PM (zZu0s)

72 Right now I'm finding the bacon grease cup to be more captivating than the world cup.

Posted by: Rev. Wishbone at July 19, 2026 04:46 PM (sYM3s)

73 In my smoker there are no drippings to save.
Posted by: AZ deplorable moron at July 19, 2026 04:45 PM (NnhvP)

Time to up your game, Buddy!

Posted by: the coyote lurking out behind AZ Deplorable's shop at July 19, 2026 04:47 PM (1z8ji)

74 It pays to label your packs of frozen food with the date. Found a package of chicken thighs in the big freezer that I didn't remember. It was dated from 2012. I briefly considered stewing the pieces but they made an Egyptian mummy look lithe and well hydrated. Figured if I could live without them for 14 years, I didn't need to continue the relationship.

Posted by: JTB at July 19, 2026 04:47 PM (yTvNw)

75 61 "As much as I love British cooking,"...... Now that's a phrase you don't hear every day, or actually, hardly ever.

Posted by: Rufus T. Firefly at July 19, 2026 04:37 PM (EIx/N)

Hello faggot lovers! Have you tried our faggots?

Posted by: Birdseye Faggots in Gravy at July 19, 2026 04:48 PM (l3cgK)

76 I usually do it in a pan on stove top as God and George Washington intended. I am usually making eggs as well and look at that! The grease is already in the pan!
Posted by: Aetius451AD work phone at July 19, 2026 04:45 PM (zZu0s)
====
Cast iron?

Posted by: San Franpsycho at July 19, 2026 04:48 PM (RIvkX)

77
Time to up your game, Buddy!
Posted by: the coyote lurking
You might get invited for pulled pork next winter... maybe!

Posted by: AZ deplorable moron at July 19, 2026 04:50 PM (NnhvP)

78 I bake bacon on a rack in a foiled lined baking pan.

Don't need to flip it.

After it reaches the desired level of doneness the strips are laid out on a bunch of paper towels and the precious liquid gold from the foil lined pans is poured into a small Mason jar used to fry eggs the rest of the week.

Aldi sells a thick sliced peppercorn bacon that is the best choice for this method.

Oven fried bacon cooked on a rack is almost completely flat.

Posted by: Quarter Twenty at July 19, 2026 04:50 PM (2Ez/1)

79 small Mason jar used to fry eggs

How do you keep the jar from breaking?

Posted by: AZ deplorable moron at July 19, 2026 04:52 PM (NnhvP)

80 I had about half of a blueberry pancake from Cafe Amsterdam (local eatery) in a to-go box in my fridge. Their pancakes are about the size of a standard dinner plate and a good 1/2-3/4" thick. My diabeeeeetus will allow only me to eat about half of one without getting in trouble, so I usually come home with something.

I keep meaning to ask them what they use for levening, because that fluffiness is way beyond the capacity of the amateur-level baking powder I have.

I just had that and four slices of bacon for lunch. I'm a "breakfast any time" guy.

If anyone gives a crap about ghey European kickball games: at 72 minutes into the game there's no score for either the Argies or the Spaniards. Exciting. Not.

I will give the announcers credit for trying their best to make this dull shite exciting, but it's not working for me.

Posted by: Rodrigo Borgia at July 19, 2026 04:53 PM (IG3/x)

81 74 It pays to label your packs of frozen food with the date. Found a package of chicken thighs in the big freezer that I didn't remember. It was dated from 2012. I briefly considered stewing the pieces but they made an Egyptian mummy look lithe and well hydrated. Figured if I could live without them for 14 years, I didn't need to continue the relationship.

Posted by: JTB at July 19, 2026 04:47 PM (yTvNw)

There was a frozen duck in my freezer for at least 10 years...I thawed it, baked it, and it was just fine.

Posted by: Birdseye Faggots in Gravy at July 19, 2026 04:53 PM (l3cgK)

82 I cannot wait for the time when robotic picking and processing decreases the number of primitives handling our food, "

Something tells me y'all haven't seen lettuce harvested... in a while.

This tale goes back to the cheap labor bit...

Posted by: man at July 19, 2026 04:53 PM (XuXeR)

83 off faggotty sock...

Posted by: jim (in Kalifornia) at July 19, 2026 04:54 PM (l3cgK)

84 Lazy dinner tonight. Jersey Mike's original Italian sub and chips. Maybe a piece of cantaloupe for dessert.

Posted by: Tuna at July 19, 2026 04:54 PM (lJ0H4)

85 I bake bacon on a rack in a foiled lined baking pan.

Don't need to flip it.

After it reaches the desired level of doneness the strips are laid out on a bunch of paper towels and the precious liquid gold from the foil lined pans is poured into a small Mason jar used to fry eggs the rest of the week.

Aldi sells a thick sliced peppercorn bacon that is the best choice for this method.

Oven fried bacon cooked on a rack is almost completely flat.

Posted by: Quarter Twenty at July 19, 2026 04:50 PM

I do that on my pellet grill when I want some extra smoke on the bacon for burgers and such. 400 until it just starts to crisp up and then pull it. That method takes way more time than just tossing it in the oven for bacon and eggs.

Posted by: Mister Scott (Formerly GWS) at July 19, 2026 04:54 PM (0N4FZ)

86 Wash your hands very, very well afterwards..."

Nah. Go ahead and rub your eyes...

*no, don't

Posted by: man at July 19, 2026 04:55 PM (XuXeR)

87 Cast iron?
Posted by: San Franpsycho at July 19, 2026 04:48 PM (RIvkX)

I actually have 2. One from my grandparents that is enameled. On the cooking surface. EVERYTHING sticks to that surface. Also, a Lodge that is probably... 70 years newer?

Plus the enamel probably is leaded and leeches all sorts of shit to food.

Posted by: Aetius451AD work phone at July 19, 2026 04:55 PM (zZu0s)

88 Well, back to the salt mines. But Imma put a can of Shiner Bock in the coozy to ward off thirst.

Posted by: Alberta Oil Peon at July 19, 2026 04:56 PM (1z8ji)

89 Wash your hands very, very well afterwards...
Posted by: jim (in Kalifornia) at July 19, 2026 04:45 PM (l3cgK)

But rub your eyes before you scrub! I only had to try that once.

Posted by: Pete Bogs Agentic alter ego at July 19, 2026 04:57 PM (Oom6t)

90 The absolute best way to cook bacon is to deep fry it.

Nope, not making this up. It cooks super-fast and is perfectly (and evenly) crispy throughout. Then you have all that yummy bacon grease in there just waiting for fries, chicken tenders, breaded mushrooms...

If you're of the deep frying persuasion, the next time you change the oil in your fryer, fry a package of bacon in it before anything else.

Thank me later.

Posted by: Rodrigo Borgia at July 19, 2026 04:58 PM (IG3/x)

91 90 The absolute best way to cook bacon is to deep fry it.

Nope, not making this up. It cooks super-fast and is perfectly (and evenly) crispy throughout. Then you have all that yummy bacon grease in there just waiting for fries, chicken tenders, breaded mushrooms...

If you're of the deep frying persuasion, the next time you change the oil in your fryer, fry a package of bacon in it before anything else.

Thank me later.

Posted by: Rodrigo Borgia at July 19, 2026 04:58 PM (IG3/x)

I found that to be true. When the skillet is so full of bacon grease that the fresh bacon sinks in it, the bacon cooks very evenly...

Posted by: jim (in Kalifornia) at July 19, 2026 04:59 PM (l3cgK)

92 >>>I do that on my pellet grill when I want some extra smoke on the bacon for burgers and such. That method takes way more time than just tossing it in the oven for bacon and eggs.
Posted by: Mister Scott (Formerly GWS) at July 19, 2026 04:54 PM (0N4FZ)
****
That's my preferred way to cook bacon too. I cook up at least a pound. Comes out great but it is time consuming.

Posted by: Rufus T. Firefly at July 19, 2026 05:00 PM (EIx/N)

93 Argentina still has zero shots on goal at 82 minutes...they have Spain right where they want them...

Posted by: Nova Local at July 19, 2026 05:01 PM (tOcjL)

94 Similar method for cooking bacon in the oven, but I use the broiler pan so that all the bacon grease (YUM!!!!!) collects in the bottom so I can save it for later.

-SLV

Posted by: Shy Lurking Voter at July 19, 2026 05:01 PM (7kJyR)

95 93 Argentina still has zero shots on goal at 82 minutes...they have Spain right where they want them...

Posted by: Nova Local at July 19, 2026 05:01 PM (tOcjL)

hey, that would make for an interesting sport...each time a team shoots a goal, the entire team has to take a shot...

Posted by: jim (in Kalifornia) at July 19, 2026 05:03 PM (l3cgK)

96 > 93 Argentina still has zero shots on goal at 82 minutes...they have Spain right where they want them...
Posted by: Nova Local at July 19, 2026 05:01 PM (tOcjL)

I've got it playing in another tab, switching back to it whenever I hear the crowd roaring.

So far it's never been anything of note. Soccer fans appear to be easily amused.

I've also noticed that (as advertised) these players take a dive at the slightest excuse.

They go down faster than a Norfolk whore on fleet payday.

Posted by: Rodrigo Borgia at July 19, 2026 05:04 PM (IG3/x)

97 Bacon in Oven: Line pan with foil, then overlay with parchment paper.

Posted by: RS at July 19, 2026 05:05 PM (GYx3d)

98 Tried something I hadn't done before. Cooked some ground lamb and drained off the excess grease. Sautéed onion and garlic in the pan then added the lamb again with rosemary and red wine. Simmered that for awhile and then added mushroom caps Simmered awhile longer then added asparagus tips. Served that over a cheesey polenta.

Posted by: Ben Had at July 19, 2026 05:06 PM (abScH)

99
They go down faster than a Norfolk whore on fleet payday.
Posted by: Rodrigo Borgia

That isn't fast.
~KH

Posted by: AZ deplorable moron at July 19, 2026 05:07 PM (NnhvP)

100 90 The absolute best way to cook bacon is to deep fry it.
----
There's a reason why the Bacon Wench is the most popular 'Ette at the TXMOME...

Posted by: "Perfessor" Squirrel at July 19, 2026 05:08 PM (FZ29D)

101 98 Tried something I hadn't done before. Cooked some ground lamb and drained off the excess grease. Sautéed onion and garlic in the pan then added the lamb again with rosemary and red wine. Simmered that for awhile and then added mushroom caps Simmered awhile longer then added asparagus tips. Served that over a cheesey polenta.
Posted by: Ben Had at July 19, 2026 05:06 PM (abScH)

OH HELL! You had me at the onion and garlic part, but that sounds AMAZING!

-SLV

Posted by: Shy Lurking Voter at July 19, 2026 05:09 PM (7kJyR)

102 Perfessor, Amen!

Posted by: Ben Had at July 19, 2026 05:09 PM (abScH)

103 The red card on Argentina will be the game in extra time.

Posted by: Nova Local at July 19, 2026 05:11 PM (tOcjL)

104 FOX News

"Khamenei Reportedly Flees Iran As Questions Swirl About His Whereabouts"

Maybe he's hanging out with Mitch.

Posted by: mnw at July 19, 2026 05:13 PM (RCjYY)

105 103 The red card on Argentina will be the game in extra time.

Posted by: Nova Local at July 19, 2026 05:11 PM (tOcjL)

Is the red card a red herring?

Posted by: jim (in Kalifornia) at July 19, 2026 05:13 PM (l3cgK)

106 103 The red card on Argentina will be the game in extra time.
Posted by: Nova Local at July 19, 2026 05:11 PM (tOcjL)

Difference between US football and this so-called futbol. That would have be a righteous hit by a linebacker.

-SLV

Posted by: Shy Lurking Voter at July 19, 2026 05:13 PM (7kJyR)

107 104 FOX News

"Khamenei Reportedly Flees Iran As Questions Swirl About His Whereabouts"

Maybe he's hanging out with Mitch.

Posted by: mnw at July 19, 2026 05:13 PM (RCjYY)

He's communing with the 12th Imam...

Posted by: jim (in Kalifornia) at July 19, 2026 05:14 PM (l3cgK)

108 > He's communing with the 12th Imam...
Posted by: jim (in Kalifornia) at July 19, 2026 05:14 PM (l3cgK)

What's that, Lassie? Did the ayatollah fall down the well again?

Posted by: Rodrigo Borgia at July 19, 2026 05:15 PM (IG3/x)

109 Bacon in the oven works OK, I think it is more suited to institutional cooking, almost the only practical way for large quantities. I like the idea of thick cut Bacon more than the typical result. It tends to be tough.

Posted by: Common Tater at July 19, 2026 05:17 PM (3ErUN)

110 I've had some deep fried bacon somewhere. Can't recollect where off the top of my head. Served by a wench though.

Posted by: javems at July 19, 2026 05:18 PM (a/LVK)

111 106 103 The red card on Argentina will be the game in extra time.
Posted by: Nova Local at July 19, 2026 05:11 PM (tOcjL)

Difference between US football and this so-called futbol. That would have be a righteous hit by a linebacker.

-SLV

Posted by: Shy Lurking Voter at July 19, 2026 05:13 PM (7kJyR)

I still have to chuckle...
https://youtu.be/JYqfVE-fykk&t=156

Posted by: jim (in Kalifornia) at July 19, 2026 05:19 PM (l3cgK)

112 Not a surprise to the Horde but I use cast iron for 80 percent or more of my cooking these days, mostly Lodge. Besides the usual skillets and Dutch ovens I got a couple of their enameled Dutch ovens and a skillet made in the USA before they were discontinued. (That was a bummer.) I won't knowingly use cookware made in China.. Their cast iron bread pans make the best quick breads.

I believe learning to use cast iron cookware has made me a better cook. If nothing else it gives my arms a workout every time.

Posted by: JTB at July 19, 2026 05:20 PM (yTvNw)

113 Oven fried bacon cooked on a rack is almost completely flat.
——

You say that like it’s a good thing? I like the folds and ridges. I prefer frying in a pan. Easier to gauge the perfect level of done-ness. Oven baked tends to make a lot of smoke too.

Posted by: Common Tater at July 19, 2026 05:23 PM (3ErUN)

114 I have a cast iron dutch oven and 12" fry pan from my grands, they are WELL-SEASONED!

-SLV

Posted by: Shy Lurking Voter at July 19, 2026 05:24 PM (7kJyR)

115 They're not showing all of the celebrities in their posh accommodations now. This WC is an agonizing slog.

Posted by: Rev. Wishbone at July 19, 2026 05:24 PM (sYM3s)

116 Is there such a thing as bacon that has been 'too well cooked - (a/k/a 'overcooked')? I think not. Bacon is God's Perfect Food Group.

Posted by: Dr_No at July 19, 2026 05:26 PM (ayRl+)

117 115 They're not showing all of the celebrities in their posh accommodations now. This WC is an agonizing slog.
Posted by: Rev. Wishbone at July 19, 2026 05:24 PM (sYM3s)

The celebs are a few gallons into their chardonnay at this point.

-SLV

Posted by: Shy Lurking Voter at July 19, 2026 05:26 PM (7kJyR)

118 I have a cast iron dutch oven and 12" fry pan from my grands, they are WELL-SEASONED!

-SLV

Posted by: Shy Lurking Voter at July 19, 2026 05:24 PM

Nothing seasons cast iron like bacon. If I have to re season my pans I fry some bacon in them and let them cool off. Wipe the excess off and then run the pan under hot water with no soap and just a sponge and you have a very well seasoned cast iron pan.

Posted by: Mister Scott (Formerly GWS) at July 19, 2026 05:27 PM (0N4FZ)

119 Bacon can surely get burnt. Not good. You have Failed the first test of Baconry skills

Posted by: Common Tater at July 19, 2026 05:27 PM (3ErUN)

120 Is there such a thing as bacon that has been 'too well cooked - (a/k/a 'overcooked')? I think not. Bacon is God's Perfect Food Group.
Posted by: Dr_No at July 19, 2026 05:26 PM (ayRl+)
----
Yes. You can can char it into a lump of carbon. It's not as tasty when that happens.

The trick is to find that "Goldilocks Zone" where it's not rubbery and chewy and not a blackened stick.

Posted by: "Perfessor" Squirrel at July 19, 2026 05:28 PM (FZ29D)

121 Nothing seasons cast iron like bacon. If I have to re season my pans I fry some bacon in them and let them cool off. Wipe the excess off and then run the pan under hot water with no soap and just a sponge and you have a very well seasoned cast iron pan.
Posted by: Mister Scott (Formerly GWS) at July 19, 2026 05:27 PM (0N4FZ)

True! I like to make cornbread in the fry pan. Rub some bacon grease into it. Preheat in the oven. Pour the cornbread mix in, and stick it back in the oven until done. It NEVER sticks!

-SLV

Posted by: Shy Lurking Voter at July 19, 2026 05:31 PM (7kJyR)

122 Spotted on the clearance rack at the liquor store:

Single malt
100% barley malt
Aged in oak casks

Made by the Bulleit bourbon and rye folks in Kentucky.

The word "Scotch" was not on the label.

Should I go back and buy it? Perchance to put it in an "Old Knobgobbler" bottle and see if my Scotch-drinking friends notice the difference?

Posted by: Idaho Spudboy at July 19, 2026 05:31 PM (NeM+a)

123 Yes. You can can char it into a lump of carbon. It's not as tasty when that happens.

Posted by: "Perfessor" Squirrel at July 19, 2026 05:28 PM (FZ29D)

Not "as" tasty. But I will still eat it.

Posted by: Dash my lace wigs! at July 19, 2026 05:31 PM (h7ZuX)

124 “Seasoning” is a thin layer of completely carbonized fat. Coal black. Bacon frying helps to maintain that for sure. Vegetable fats turn sticky, and rancid. No bueno!

Posted by: Common Tater at July 19, 2026 05:32 PM (3ErUN)

125 I've had some deep fried bacon somewhere. Can't recollect where off the top of my head. Served by a wench though.

Posted by: javems at July 19, 2026 05:18 PM (a/LVK)

I've heard rumors of this marvelousness....

Posted by: CharlieBrown'sDildo at July 19, 2026 05:32 PM (l4RKn)

126 > I think beef ribs, when done well, are at the top of the beef pyramid.

When you don't have 24hrs to cook and when you have more guests than USDA Prime Filet Mignon, a reverse sear on a pellet smoker then appropriately sliced yields probably the best fajita filling a person can ever expect to eat. Pairs well with cilantro lime rice and Elote (Mexican street corn).

Posted by: Community Notes at July 19, 2026 05:33 PM (NzX/y)

127 116 Is there such a thing as bacon that has been 'too well cooked - (a/k/a 'overcooked')? I think not. Bacon is God's Perfect Food Group.

Posted by: Dr_No at July 19, 2026 05:26 PM (ayRl+)

Yes, when it becomes a burnt sacrifice, only appealing to deities...

Posted by: jim (in Kalifornia) at July 19, 2026 05:34 PM (l3cgK)

128 @ 74 It pays to label your packs of frozen food with the date. Found a package of chicken thighs in the big freezer that I didn't remember. It was dated from 2012. Posted by: JTB at July 19, 2026 04:47 PM (yTvNw)
________________________________

I label and date ALL of my groceryin' the minute it comes out of the bag. The black Sharpie pen is your friend. I also ('cos I'm anal-retentive to a fault) re-arrange the food in the freezer each time I add new stuff. Pain in the ass, yeah, but the new stuff always goes to the bottom of the stacks. That way, I'm always pulling from the old stock first. Except for those times when I screw up and forget to move something …

Posted by: Dr_No at July 19, 2026 05:34 PM (ayRl+)

129 The old joke: My wife treats me like a god! All my meals are burnt beyond recognition...

Posted by: jim (in Kalifornia) at July 19, 2026 05:35 PM (l3cgK)

130 Bacon grease is the perfect fat for frying salmon. It needs no other flavoring.

Posted by: Wenda at July 19, 2026 05:35 PM (u84c/)

131 Inspired by the top photo to bake up six half pieces of thick sliced bacon. Now doing a bit of yard work, prepping to replace a few fence posts. Afterward, will have a fried egg, ham and bacon sandwich on oatmeal molasses toast.

Posted by: From about That Time at July 19, 2026 05:36 PM (sl73Y)

132 “Seasoning” is a thin layer of completely carbonized fat.

Posted by: Common Tater at July 19, 2026 05:32 PM (3ErUN)

It's actually polymerized fat. If it were carbonized, it would be burnt.

Posted by: CharlieBrown'sDildo at July 19, 2026 05:36 PM (l4RKn)

133 A mixture of bacon grease and pecan oil makes the most amazing fried chicken.

Posted by: Ben Had at July 19, 2026 05:37 PM (abScH)

134 130 Bacon grease is the perfect fat for frying salmon. It needs no other flavoring.

Posted by: Wenda at July 19, 2026 05:35 PM (u84c/)

I use it instead of lard for frying beans.

Posted by: jim (in Kalifornia) at July 19, 2026 05:37 PM (l3cgK)

135 If you can see splotches, colors, rust spots, that is not seasoning, it looks like a layer of varnish, that isn’t seasoning.

For outdoor use you want to season the whole damn thing, top bottom and sides, handle. It’s also a way of rustproofing more or less.

Interestingly Teflon is a sort of synthetic carbon. That’s what seasoning is, a naturally durable carbonized finish.

Posted by: Common Tater at July 19, 2026 05:37 PM (3ErUN)

136 135 If you can see splotches, colors, rust spots, that is not seasoning, it looks like a layer of varnish, that isn’t seasoning.

For outdoor use you want to season the whole damn thing, top bottom and sides, handle. It’s also a way of rustproofing more or less.

Interestingly Teflon is a sort of synthetic carbon. That’s what seasoning is, a naturally durable carbonized finish.

Posted by: Common Tater at July 19, 2026 05:37 PM (3ErUN)

Teflon does have carbon atoms in it...also fluorine...

Posted by: jim (in Kalifornia) at July 19, 2026 05:38 PM (l3cgK)

137 Baked my six half pieces in a 9x5 pan with tinfoil on the bottom, one corner prepped to facilitate fat run off to the bacon fat jar. Easy peasy clean up.

Posted by: From about That Time at July 19, 2026 05:39 PM (sl73Y)

138 Bacon grease is my lubricant of choice for searing a good-quality filet or ribeye.

Posted by: Cicero (@cicero43) at July 19, 2026 05:40 PM (6/7Fs)

139 I am enjoying having deviled eggs with cooked bacon mixed up with the yolks and other ingredients .

Posted by: FenelonSpoke at July 19, 2026 05:41 PM (jt/rW)

140 The other great thing about bacon grease is, it has a half-life of about 15,000 years.

Posted by: Cicero (@cicero43) at July 19, 2026 05:41 PM (6/7Fs)

141 Baked my six half pieces in a 9x5 pan with tinfoil on the bottom, one corner prepped to facilitate fat run off to the bacon fat jar.

Posted by: From about That Time at July 19, 2026 05:39 PM (sl73Y)

I have been assured that baking bacon is wrong.

If it is wrong...I don't want to be right!

Posted by: CharlieBrown'sDildo at July 19, 2026 05:41 PM (l4RKn)

142 Wishing had a bottle of red wine to go with the pizza

Posted by: Skip at July 19, 2026 05:42 PM (Ia/+0)

143 It's actually polymerized fat. If it were carbonized, it would be burnt.
——

Well, Ok. But the entire piece itself will be coal black when seasoned. That’s what I’m getting at. It’s sort of like spit shining a boot, if you’re familiar with that.

The nutbars and overachievers will display a mirror finish on their cast iron. I just want my stuff not to rust, and eggs not to stick. Cast iron makes the best omelets and scrambled, taters, etc.

Heat retention, the mass of it, just cooks things better. Sometimes people say “even heat”, but it gets hot spots. But it excels for frying

Posted by: Common Tater at July 19, 2026 05:42 PM (3ErUN)

144 I'm a true believer in cast iron when I have time to let it pre-heat thoroughly. Sadly the previous homeowner was apparently a true believer in glass(?)-top stoves, which... scratch easily.

Posted by: RandomDave at July 19, 2026 05:42 PM (aJQbY)

145 141 Baked my six half pieces in a 9x5 pan with tinfoil on the bottom, one corner prepped to facilitate fat run off to the bacon fat jar.

Posted by: From about That Time at July 19, 2026 05:39 PM (sl73Y)

I have been assured that baking bacon is wrong.

If it is wrong...I don't want to be right!

Posted by: CharlieBrown'sDildo at July 19, 2026 05:41 PM (l4RKn)

Yes, the same with maple syrup and french toast...

Posted by: jim (in Kalifornia) at July 19, 2026 05:45 PM (l3cgK)

146 Heat retention, the mass of it, just cooks things better. Sometimes people say “even heat”, but it gets hot spots. But it excels for frying

Posted by: Common Tater at July 19, 2026 05:42 PM (3ErUN)

That has been my experience also. I love my big, heavy cast-iron pan, but it definitely cooks unevenly compared to steel.

Posted by: CharlieBrown'sDildo at July 19, 2026 05:45 PM (l4RKn)

147 Bacon grease is great in lieu of Butter, when short on it. Cookies are excellent, biscuits, corn bread. I haven’t tried putting it on toast. Maybe?

Posted by: Common Tater at July 19, 2026 05:45 PM (3ErUN)

148 Have any of those Troublesome Texans show up here yet?

Posted by: Duncanthrax at July 19, 2026 05:45 PM (0sNs1)

149 There is plenty of food that we consume that does not readily come from the United States. And there is some that can come cheaper from elsewhere (but nobody can beat the productivity of the American farmer. Our ranchers and farmers are always in Beast Mode thanks to our freedoms and as a result they feed the entire damn world. Anyway,..). So…yeah, I guess we can go autarky here, but where will the coffee come from, or the cashews? The bananas?

Posted by: Cow Demon at July 19, 2026 05:47 PM (4g5V+)

150 I haven’t tried putting it on toast. Maybe?

Posted by: Common Tater at July 19, 2026 05:45 PM (3ErUN)

My dad would sometimes put chicken fat on toast.

Posted by: CharlieBrown'sDildo at July 19, 2026 05:48 PM (l4RKn)

151 We are experimenting with frozen lasagna tonight. Frozen home made lasagna from this past winter.

I am.... dubious.

But I've also had two Martinis. My GaF meter is low. And I have wine.

Posted by: Martini Farmer at July 19, 2026 05:48 PM (jehhT)

152 Advice/ suggestions please. I have some thick cut bone in pork chops that I want to cook but I despair at tough pork. I was going to put a dry rub on them , leave overnight and then cook. My plan is to wrap them in foil and put them in the oven for about 4 to 6 hours at 200 to see if they get fall off the bone tender.

Posted by: Ben Had at July 19, 2026 05:49 PM (abScH)

153 So…yeah, I guess we can go autarky here, but where will the coffee come from, or the cashews? The bananas?

Posted by: Cow Demon at July 19, 2026 05:47 PM (4g5V+)

National security demands that we feed ourselves. Adding non-essentials from overseas is fine, as long as they aren't filthy, like Mexican lettuce.

Posted by: CharlieBrown'sDildo at July 19, 2026 05:50 PM (l4RKn)

154 People who consume kale smoothies die.

People who use bacon grease conserved in coffee cans die.

Always understand that no matter what, one day you will die. Don’t hasten the process, sure, but keep that simple fact in mind.

Posted by: Cow Demon at July 19, 2026 05:50 PM (4g5V+)

155 I have access to tailpipe bananas.

Posted by: Axel Foley at July 19, 2026 05:50 PM (6/7Fs)

156 My plan is to wrap them in foil and put them in the oven for about 4 to 6 hours at 200 to see if they get fall off the bone tender.

Posted by: Ben Had at July 19, 2026 05:49 PM (abScH)

Hmmm.... reverse sear? Maybe two hours, then finish in a pan?

Posted by: CharlieBrown'sDildo at July 19, 2026 05:52 PM (l4RKn)

157 CBD, yes, a reverse sear was the plan. I guess I can just keep checking for tenderness after a couple of hours.

Posted by: Ben Had at July 19, 2026 05:54 PM (abScH)

158 So…yeah, I guess we can go autarky here, but where will the coffee come from,

Coffee: Hawaii (Kona)
Cashews: Hawaii, Florida (albeit very small amounts)
Bananas: Hawaii, Florida and Puerto Rico

Posted by: Community Notes at July 19, 2026 05:54 PM (pawvM)

159 Advice needed: I like sun tea but the gallon container is a PITA to pour out of, being basically a wide-mouth jar. Every time I've bought a glass container with a spigot at the bottom so you don't have to lift it to pour but can chuck in tea bags and sit it in the sun to brew, the damn thing leaks. Anybody have one of those that works and could you tell me what brand it is? I'm done with blind-ordering one from Amazon and hoping it won't leak and that the spigot will work properly after it arrives! Thanks.

Posted by: tankascribe at July 19, 2026 05:54 PM (NtoJk)

160 National security demands that we feed ourselves. Adding non-essentials from overseas is fine, as long as they aren't filthy, like Mexican lettuce.
Posted by: CharlieBrown'sDildo at July 19, 2026 05:50 PM (l4RKn)

For me…not even national security. It’s simpler: we can. Shorter distances. Logistics. We have a vast array of climates and soil types that can grow many things and an amazing ag sector which does not get near enough love. All I’m saying is.

1) it could come cheaper from elsewhere.
2) it could be better elsewhere (I want wine from Germany rather than CA)
3) even so, we cannot grow everything

How DARE you imply that cashews are non-essential! Or coffee! Or bananas! : )

Posted by: Cow Demon at July 19, 2026 05:56 PM (4g5V+)

161 Coffee: Hawaii (Kona)
Cashews: Hawaii, Florida (albeit very small amounts)
Bananas: Hawaii, Florida and Puerto Rico
Posted by: Community Notes at July 19, 2026 05:54 PM (pawvM)

To sustain 300 million people, good luck.

Posted by: Cow Demon at July 19, 2026 05:57 PM (4g5V+)

162 @ 152 Advice/ suggestions please. I have some thick cut bone in pork chops that I want to cook but I despair at tough pork. I was going to put a dry rub on them , leave overnight and then cook. My plan is to wrap them in foil and put them in the oven for about 4 to 6 hours at 200 to see if they get fall off the bone tender. Posted by: Ben Had at July 19, 2026 05:49 PM (abScH)
________________________

Ben Had, IMHO and after many many pieces of 'too tough' pork (usually a tenderloin, but occasionally pork chops), I use the following steps: (1) remove silverskin; (1) season the tenderloin; (3) insert thermometer with pointer at correct temp (usually 180°F); (4) remove from oven at 160°F; (5) place in cast iron (Le Creuset porcelained) 6-qt pot; (6) add stock and seasonings (7) let cook at low temp for 3-4 hrs; (

remove and let cool; (9) slice and eat. Yeah, it'll be tender … adjust these steps for chops.

Posted by: Dr_No at July 19, 2026 05:59 PM (ayRl+)

163 ****My dad would sometimes put chicken fat on toast.
Posted by: CharlieBrown'sDildo at July 19, 2026 05:48 PM (l4RKn)*****
Yes!!, On toasted real rye bread with a sprinkling of kosher salt on top. Yum!!! Thanks for the memory CBD.

Posted by: Rufus T. Firefly at July 19, 2026 06:02 PM (EIx/N)

164 153 So…yeah, I guess we can go autarky here, but where will the coffee come from, or the cashews? The bananas?

Posted by: Cow Demon at July 19, 2026 05:47 PM (4g5V+)

National security demands that we feed ourselves. Adding non-essentials from overseas is fine, as long as they aren't filthy, like Mexican lettuce.

Posted by: CharlieBrown'sDildo at July 19, 2026 05:50 PM (l4RKn)

Or Chinese garlic...

Posted by: jim (in Kalifornia) at July 19, 2026 06:02 PM (l3cgK)

165 Or Chinese garlic...

Posted by: jim (in Kalifornia) at July 19, 2026 06:02 PM (l3cgK)

Shudder....

Posted by: CharlieBrown'sDildo at July 19, 2026 06:03 PM (l4RKn)

166 163 ****My dad would sometimes put chicken fat on toast.
Posted by: CharlieBrown'sDildo at July 19, 2026 05:48 PM (l4RKn)*****
Yes!!, On toasted real rye bread with a sprinkling of kosher salt on top. Yum!!! Thanks for the memory CBD.

Posted by: Rufus T. Firefly at July 19, 2026 06:02 PM (EIx/N)

Butter on fresh corn tortillas with a dash of salt...

Posted by: jim (in Kalifornia) at July 19, 2026 06:04 PM (l3cgK)

167 166 163 ****My dad would sometimes put chicken fat on toast.
Posted by: CharlieBrown'sDildo at July 19, 2026 05:48 PM (l4RKn)*****
Yes!!, On toasted real rye bread with a sprinkling of kosher salt on top. Yum!!! Thanks for the memory CBD.

Posted by: Rufus T. Firefly at July 19, 2026 06:02 PM (EIx/N)

Butter on fresh corn tortillas with a dash of salt...

Posted by: jim (in Kalifornia) at July 19, 2026 06:04 PM (l3cgK)

But I've also rubbed bread in the fat left over after cooking in the oven as well...

Posted by: jim (in Kalifornia) at July 19, 2026 06:04 PM (l3cgK)

168 ***Always understand that no matter what, one day you will die. Don’t hasten the process, sure, but keep that simple fact in mind.
Posted by: Cow Demon at July 19, 2026 05:50 PM (4g5V+)***
Well, thanks for bringing that ray of sunshine to the food thread.

Posted by: Rufus T. Firefly at July 19, 2026 06:06 PM (EIx/N)

169 @ 165 Or Chinese garlic... Posted by: jim (in Kalifornia) at July 19, 2026 06:02 PM (l3cgK)
Shudder.... Posted by: CharlieBrown'sDildo at July 19, 2026 06:03 PM (l4RKn)
______________________________

Kroger & W'mart usually carry World Market garlic. I decided to call them and ask which country their garlic comes from. Imagine my surprise when I was informed that they grow all their own garlic in the Newnited States. Now it's my 'go-to' brand.

Posted by: Dr_No at July 19, 2026 06:07 PM (ayRl+)

170 165 Or Chinese garlic...

Posted by: jim (in Kalifornia) at July 19, 2026 06:02 PM (l3cgK)

Shudder....

Posted by: CharlieBrown'sDildo at July 19, 2026 06:03 PM (l4RKn)

Yeah, don't ask me to choose my ~~poison~~ disease...

Posted by: jim (in Kalifornia) at July 19, 2026 06:07 PM (l3cgK)

171 I'm a big beef ribs fan. Lately the cost for a short rib pack is akin to a former porterhouse except a porterhouse is up to 25 plus... I used to do a sweet and sour rib deal when the Chicken Tonight in a jar product was on the shelves.. boo hoo who the hell decided Chicken Tonight was a no no??

Posted by: Yer Sistahs Tomato at July 19, 2026 06:08 PM (aaVMM)

172 I always add just a touch of water to the pan after cooking lamb chops and soak slices of sourdough bread in the juice.

Posted by: Ben Had at July 19, 2026 06:08 PM (abScH)

173 Well, thanks for bringing that ray of sunshine to the food thread.
Posted by: Rufus T. Firefly at July 19, 2026 06:06 PM (EIx/N)

No problem!

That’s intended to lift a burden. Eat what you like, but keep things in balance, and chances are you will live a long and mostly healthy life. There is no Universal Rule Book because we are all individuals. And enjoy, which is the #1 purpose of the food thread.

Posted by: Cow Demon at July 19, 2026 06:10 PM (4g5V+)

174 Yesterday was our 50th anniversary. Still use the cast iron pan that was gifted to us as wedding present. No idea if its a Lodge, but it is perfectly seasoned and as slick a non-stick pan!

Posted by: DanMa'am at July 19, 2026 06:10 PM (8uzBS)

175 I used to do a sweet and sour rib deal when the Chicken Tonight in a jar product was on the shelves.. boo hoo who the hell decided Chicken Tonight was a no no??
Posted by: Yer Sistahs Tomato at July 19, 2026 06:08 PM (aaVMM)

IKR?

Posted by: Cow Demon at July 19, 2026 06:10 PM (4g5V+)

176 DanMa'am, congratulations. Look forward to seeing you both soon.

Posted by: Ben Had at July 19, 2026 06:11 PM (abScH)

177 Before the pandemic, Costco sold a pork crown roast stuffed and tied. All you had to do was throw it in the oven and serve the pork just a bit over medium rare. It was fantastic. I can’t find it anymore. It was so very good. Those chops were insane.

Posted by: nurse ratched. at July 19, 2026 06:12 PM (MLtjZ)

178 To sustain 300 million people, good luck.

That would be static analysis, if the US was forced to source all of its own food, production would ramp up.

But, and this is the real argument. We are accustomed to buying seasonal foods year round.

For Oranges: Florida: October - June, California: November - July; when US production winds down, then South Africa, Chile and Australia: June-October; Peru: June-September.

Apples, a bit different because they can be cold stored, but to keep supplied year-round, imports from the southern hemisphere kick in.

Lettuce is interesting because we should be able to get it from California's Salinas Valley. But Mexico has high elevations so they can grow it too. I'm guessing that Mexico's Taylor Farms had contracts to provide lettuce at scale for risk diversification.

It works, until it doesn't.

Posted by: Community Notes at July 19, 2026 06:12 PM (PVBkQ)

179 **I always add just a touch of water to the pan after cooking lamb chops and soak slices of sourdough bread in the juice.
Posted by: Ben Had at July 19, 2026 06:08 PM (abScH)**
I need to go get some lamb chops this week. Thank you for reminding me Ben Had.

Posted by: Rufus T. Firefly at July 19, 2026 06:12 PM (EIx/N)

180 Curiosity query: Is anyone on the thread still using the old 'P-38' or 'P-51' military can openers? Bonus round question: Why do they have those numbers in their designation? Bueller … ?

Posted by: Dr_No at July 19, 2026 06:14 PM (ayRl+)

181
Coffee: Hawaii (Kona)
Cashews: Hawaii, Florida (albeit very small amounts)
Bananas: Hawaii, Florida and Puerto Rico
Posted by: Community Notes at July 19, 2026 05:54 PM (pawvM)

And actually, PR can grow coffee.

But PR and HI will never grow much. When they can combine to beat the coffee production of Brazil, give me a call. (This from someone who likes Kona coffee.)

Posted by: Cow Demon at July 19, 2026 06:15 PM (4g5V+)

182
Usha Vance gave birth to baby boy.

Congratulations to the Vance family!

Posted by: four seasons at July 19, 2026 06:15 PM (/QHx4)

183 A lot of people presume produce is grown in fields.

When I left California there were multi-level grow farms, internal, that produced 2, maybe 3X what they did in the ground. Acres of them.

12 years ago.

Not everything you eat that's "green" is grown in the ground.

Posted by: Martini Farmer at July 19, 2026 06:16 PM (jehhT)

184 180 Curiosity query: Is anyone on the thread still using the old 'P-38' or 'P-51' military can openers? Bonus round question: Why do they have those numbers in their designation? Bueller … ?

Posted by: Dr_No at July 19, 2026 06:14 PM (ayRl+)

To cut your way out of P-38 and P-51 airplanes?

Posted by: jim (in Kalifornia) at July 19, 2026 06:17 PM (l3cgK)

185 I have the meu planned for the week but I need a meat/ fish to go with Greek potatoes .

Then again, I could eat my weight in those potatoes

Posted by: Ben Had at July 19, 2026 06:17 PM (abScH)

186 Curiosity query: Is anyone on the thread still using the old 'P-38' or 'P-51' military can openers? Bonus round question: Why do they have those numbers in their designation? Bueller … ?
Posted by: Dr_No at July 19, 2026 06:14 PM (ayRl+)

Q1: Yes. Two of them. keep them in my camping gear.
Q2: No friggin' idea, dreams of being kick-ass fighter planes, maybe?

Posted by: Pug Mahon, Rock 'n' Roll Martian at July 19, 2026 06:18 PM (0aYVJ)

187 LET’S GO MARINERS!

Posted by: nurse ratched. at July 19, 2026 06:19 PM (nwZ1c)

188 @ 184 180 Curiosity query: Is anyone on the thread still using the old 'P-38' or 'P-51' military can openers? Bonus round question: Why do they have those numbers in their designation? Bueller … ? Posted by: Dr_No at July 19, 2026 06:14 PM (ayRl+)
To cut your way out of P-38 and P-51 airplanes?
Posted by: jim (in Kalifornia) at July 19, 2026 06:17 PM (l3cgK)
______________________

Close, but no cigar. The numbers indicate the number of punches it took to go completely around the C-ration can(-s) in the Magical Brown Box. I still have mine. Now they serve in a self-defence role …

Posted by: Dr_No at July 19, 2026 06:20 PM (ayRl+)

189 Funny thing about the P-38. Being a southpaw I had to learn to use it backwards.

Posted by: Pug Mahon, Rock 'n' Roll Martian at July 19, 2026 06:20 PM (0aYVJ)

190 And actually, PR can grow coffee.

3-4 years before first meaningful harvest from year 0 planting.
5-7 years before productive maturity
8-20 year 0 trees peak production.

Posted by: Community Notes at July 19, 2026 06:20 PM (9s47C)

191 Thanks, Ben Had. Can't wait to see you, too!

Posted by: DanMa'am at July 19, 2026 06:20 PM (8uzBS)

192 188 @ 184 180 Curiosity query: Is anyone on the thread still using the old 'P-38' or 'P-51' military can openers? Bonus round question: Why do they have those numbers in their designation? Bueller … ? Posted by: Dr_No at July 19, 2026 06:14 PM (ayRl+)
To cut your way out of P-38 and P-51 airplanes?
Posted by: jim (in Kalifornia) at July 19, 2026 06:17 PM (l3cgK)
______________________

Close, but no cigar. The numbers indicate the number of punches it took to go completely around the C-ration can(-s) in the Magical Brown Box. I still have mine. Now they serve in a self-defence role …

Posted by: Dr_No at July 19, 2026 06:20 PM (ayRl+)

The P-38 was 38 mm long, the P-51 was 51 mm long. At least that's what the intertubes say...

Posted by: jim (in Kalifornia) at July 19, 2026 06:21 PM (l3cgK)

193 @ 192 188 @ 184 180 Curiosity query: Is anyone on the thread still using the old 'P-38' or 'P-51' military can openers? Bonus round question: Why do they have those numbers in their designation? Bueller … ? Posted by: Dr_No at July 19, 2026 06:14 PM (ayRl+)
To cut your way out of P-38 and P-51 airplanes?
Posted by: jim (in Kalifornia) at July 19, 2026 06:17 PM (l3cgK)
______________________

Close, but no cigar. The numbers indicate the number of punches it took to go completely around the C-ration can(-s) in the Magical Brown Box. I still have mine. Now they serve in a self-defence role …

Posted by: Dr_No at July 19, 2026 06:20 PM (ayRl+)

The P-38 was 38 mm long, the P-51 was 51 mm long. At least that's what the intertubes say...
________________________________

Sounds close enough to right for me … they're one helluva 'surprise' weapon to keep handy when walking thru a parking lot. Too small to be readily seen, too sharp to not be effective. Go for the face and eyes first if y' hafta use it.

Posted by: Dr_No at July 19, 2026 06:24 PM (ayRl+)

194 I was in the MRE era of the Army, so I had to acquire my P-38s from elsewhere, but I can't remember where I got them. Still, nice to have around, like the church key I got when I arrived at my battalion in Germany. I still have that on my key ring. Still comes in handy sometimes, but bottled beer is pretty scarce now.

Posted by: Pug Mahon, Rock 'n' Roll Martian at July 19, 2026 06:26 PM (0aYVJ)

195 Dr_No, thank you for your suggestion.

Posted by: Ben Had at July 19, 2026 06:27 PM (abScH)

196 Pizza is pretty good
Had whole milk mozzarella, sweet peppers, fresh oregano, pepperoni, pizza sauce and store dough.

Posted by: Skip at July 19, 2026 06:28 PM (Ia/+0)

197 @194 I was in the MRE era of the Army, so I had to acquire my P-38s from elsewhere, but I can't remember where I got them. Still, nice to have around, like the church key I got when I arrived at my battalion in Germany. I still have that on my key ring. Still comes in handy sometimes, but bottled beer is pretty scarce now
Posted by: Pug Mahon, Rock 'n' Roll Martian at July 19, 2026 06:26 PM (0aYVJ)
__________________________

We were still finishing off the leftover C-rats when I was in, but the MREs were being issued as field rats when I mustered out.

Posted by: Dr_No at July 19, 2026 06:28 PM (ayRl+)

198 182
Usha Vance gave birth to baby boy.

Congratulations to the Vance family!

Posted by: four seasons at July 19, 2026 06:15 PM (/QHx4
Yes Yes!! They named him AD Vance

Posted by: Yer Sistahs Tomato at July 19, 2026 06:30 PM (aaVMM)

199 We were still finishing off the leftover C-rats when I was in, but the MREs were being issued as field rats when I mustered out.
Posted by: Dr_No at July 19, 2026 06:28 PM (ayRl+)

Sad for me, but I had MREs before they thought to add the little Tabasco bottles. That would have helped a lot.

Posted by: Pug Mahon, Rock 'n' Roll Martian at July 19, 2026 06:30 PM (0aYVJ)

200 Spain won. Argentina now has to accept all their refugees

Posted by: gKWVE at July 19, 2026 06:31 PM (gKWVE)

201 @ 199 We were still finishing off the leftover C-rats when I was in, but the MREs were being issued as field rats when I mustered out.Posted by: Dr_No at July 19, 2026 06:28 PM (ayRl+)

Sad for me, but I had MREs before they thought to add the little Tabasco bottles. That would have helped a lot. Posted by: Pug Mahon, Rock 'n' Roll Martian at July 19, 2026 06:30 PM (0aYVJ)
________________________

Yeah, I wish the C-rats had been issued with TabSauce too, but nooooo. On the other hand, they contained cigarettes and a more generous helping of 'wipe & dipe' paper (knowhutimean?). The canned peaches were always good, and I never minded the ham & eggs that some troops hated.

Posted by: Dr_No at July 19, 2026 06:33 PM (ayRl+)

202 > Still, nice to have around, like the church key I got when I arrived at my battalion in Germany. I still have that on my key ring. Still comes in handy sometimes, but bottled beer is pretty scarce now.
Posted by: Pug Mahon, Rock 'n' Roll Martian at July 19, 2026 06:26 PM (0aYVJ)
------------
True story

I was pulled over by a Washington D.C. cop about a half century ago. Placed keys, wallet, etc on the back of my '66 Chevelle. He pulled out my keyring with a "church key" and asked; "what's this?!"

I said "it's a church key."

He paused, then said.... OK... you're good to go.
--------------
Back in the day the "capitol city" wasn't so fucked up.

Posted by: Martini Farmer at July 19, 2026 06:34 PM (jehhT)

203 You put a P-38 on your keychain. Then someday, you might be the Man of the Hour, when a can needs opening by someone in distress. I use it sometimes when I can’t find the “real” can opener.

Sometimes hide stuff from myself. Gotta keep things interesting, I guess

Posted by: Common Tater at July 19, 2026 06:35 PM (OWbRf)

204 I'm three lies for the price of one.

Posted by: MRE at July 19, 2026 06:38 PM (2Ez/1)

205 Yeah, I wish the C-rats had been issued with TabSauce too, but nooooo
——-

McGilhenney (sp) has a long relationship with the military. They had so many requests for it they started sending pallets of it overseas, gratis. They even had a C-Rat cookbook they put together for the troops. I would not be surprised if the little MRE bottles they provide were given away too, or at least they aren’t making bank. Always have a soft spot for Avery, LA for this reason

Posted by: Common Tater at July 19, 2026 06:39 PM (OWbRf)

206 And pizza stone, 450 degrees 18 minutes
Is a bit thicker as usually 15 minutes

Posted by: Skip at July 19, 2026 06:39 PM (Ia/+0)

207 @ 205 Yeah, I wish the C-rats had been issued with TabSauce too, but nooooo
——- McGilhenney (sp) has a long relationship with the military. They had so many requests for it they started sending pallets of it overseas, gratis. They even had a C-Rat cookbook they put together for the troops. I would not be surprised if the little MRE bottles they provide were given away too, or at least they aren’t making bank. Always have a soft spot for Avery, LA for this reason Posted by: Common Tater at July 19, 2026 06:39 PM (OWbRf)
___________________________

In an odd turn of events, after my discharge I sold industrial chemicals and the Avery Island farm(-s) were a client. One of the workers there shared a li'l secret about how they knew when the peppers were ready to pick. The pickers all carried a short stick with one end painted red. They'd hold that up to the peppers for a color match. If the two matched up, the peppers were ready to pick. That little stick's 'official' name at Avery Island was 'baton rouge'. Sound familiar … ?

Posted by: Dr_No at July 19, 2026 06:44 PM (ayRl+)

208 Skip, I am surprised you haven't built your own pizza oven.

Posted by: Ben Had at July 19, 2026 06:44 PM (abScH)

209 Dr_No, what a fun story.

Posted by: Ben Had at July 19, 2026 06:46 PM (abScH)

210 No pizza stone
Often thought to make a outside pizza oven with wood fire

Posted by: Skip at July 19, 2026 06:46 PM (Ia/+0)

211 200 Spain won. Argentina now has to accept all their refugees
Posted by: gKWVE at July 19, 2026 06:31 PM (gKWVE)

Queen Letizia is happy and that is all that matters.

Soccer still sucks.

Posted by: Cow Demon at July 19, 2026 06:47 PM (4g5V+)

212 203 You put a P-38 on your keychain. Then someday, you might be the Man of the Hour, when a can needs opening by someone in distress. I use it sometimes when I can’t find the “real” can opener.

Sometimes hide stuff from myself. Gotta keep things interesting, I guess

Posted by: Common Tater at July 19, 2026 06:35 PM (OWbRf)

P-51s are a bit bigger and fit my ham hands better

Posted by: javems at July 19, 2026 06:48 PM (a/LVK)

213 @ 211 200 Spain won. Argentina now has to accept all their refugees Posted by: gKWVE at July 19, 2026 06:31 PM (gKWVE)
Queen Letizia is happy and that is all that matters. Soccer still sucks. Posted by: Cow Demon at July 19, 2026 06:47 PM (4g5V+)
________________________

Query: Has there ever been a time when soccer didn't suck … ?

Posted by: Dr_No at July 19, 2026 06:49 PM (ayRl+)

214 Finally getting to latest Directors Series video

Posted by: Skip at July 19, 2026 06:50 PM (Ia/+0)

215 Was hoping for Argentina to win, so I could send congratulations to a online friend

Posted by: Skip at July 19, 2026 06:52 PM (Ia/+0)

216 They still put P-38s in the T-Ration boxes, as they were large flat cans for mass feeding.

The drill sergeants would line up 2 privates with a T-Rat and a P-38 and “Ready Set Go!”. There’s probably 3 feet to open, it was hilarious to see someone reach muscle failure with a can opener.

Posted by: Common Tater at July 19, 2026 06:52 PM (OWbRf)

217 CBD. Thank you for the food thread. Always an inspiration.

Posted by: Ben Had at July 19, 2026 06:53 PM (abScH)

218 Thank you for the food thread. Always an inspiration.

Posted by: Ben Had at July 19, 2026 06:53 PM (abScH)

My pleasure young lady!

Posted by: CharlieBrown'sDildo at July 19, 2026 06:54 PM (l4RKn)

219 Right, P-38s are in no way ergonomic or anything like that. But they work great in a pinch. That’s why you put one on your key chain. You’ll never notice it, but it’s there if you need it.

Posted by: Common Tater at July 19, 2026 06:55 PM (OWbRf)

220 @ 216 They still put P-38s in the T-Ration boxes, as they were large flat cans for mass feeding. The drill sergeants would line up 2 privates with a T-Rat and a P-38 and “Ready Set Go!”. There’s probably 3 feet to open, it was hilarious to see someone reach muscle failure with a can opener. Posted by: Common Tater at July 19, 2026 06:52 PM (OWbRf)
_____________________________

I am SO glad I never had to work a T-Rat box. I still wish the Mess Hall had had the Magic Potato Peeling Machine when I was assigned KP. Back then, we did it all hand-peeled …

Posted by: Dr_No at July 19, 2026 06:55 PM (ayRl+)

221 FYI ... Bacon Up is shelf-stable bacon fat sold in many stores in the same location as Crisco.

Posted by: Kathy at July 19, 2026 06:55 PM (MOK4W)

222 I will fess up. In a pinch, for a quick BLT., I have used the precooked nuke it bacon.

Posted by: Ben Had at July 19, 2026 06:58 PM (abScH)

223 Right, P-38s are in no way ergonomic or anything like that. But they work great in a pinch. That’s why you put one on your key chain. You’ll never notice it, but it’s there if you need it.
Posted by: Common Tater at July 19, 2026 06:55 PM (OWbRf)

Until, of course, it gets slightly bent and will open up and start trying to dig a hole in your thigh. Then you invest in a bit o electrical tape.

Posted by: Kindltot at July 19, 2026 07:01 PM (rbvCR)

224 Oh, good, Food Thread is still live.

Bacon & Egg sandwiches for dinner. With the ingredients sticking out beyond the bread and runny yolk to sop up with the end of the bread. Mmm-mmm.

After that settled a bit, inspired to have some ice cream for desert. Being as how it's National Ice Cream Day.

Right, Marco?
https://bit.ly/rubio-natl-ice-cream-day

Aaaaand, willowed. NOOD GUNS
https://acecomments.mu.nu/?post=420617
Watching Cowboy Kent Rollins podcast from three weeks ago, Independence Day, talking about food from the Wild West and sponsors thereof, like T Roosevelt and Buffalo Bill.

https://youtu.be/flVzAsdoPOI

Posted by: mindful webworker - with chocolate sauce at July 19, 2026 07:03 PM (p+5Bi)

225 My wife also bakes bacon and solved the problem of a messy container by lining the cookie sheet with overlapping sheets of aluminum foil. It also keeps the grease from adhering so she can save it for later use.

Posted by: Mongo at July 19, 2026 07:56 PM (zYrhy)

226 “I cook up at least a pound. Comes out great but it is time consuming.”

Sounds like me…
I use a ‘70s era electric skillet. It takes me a hour to cook a pound of bacon. I’m extremely particular. I don’t like curly bacon. I cook it ensuring it stays flat and is the perfect consistency. Not fatty, not dry.
In fact, it’s only slightly less done than CBD’s intro picture. Mine is still barely flexible, but his appears to be trending towards crumbly upon handling.
I use it on sandwiches exclusively, mainly breakfast ones
This weekend was with Spam!

Posted by: Gunslinger at July 19, 2026 08:23 PM (qfGxA)

227 I cut a whole frozen thing of bacon into cubes and slow-cook them on the stovetop for an hour or whenever I feel like checking it again, then high heat to sear them on the outside. That gets me the crispy-but-not-hard outside with a creamy center.

Posted by: bravokilo at July 20, 2026 02:25 AM (/xFxI)

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