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Dr. Bob is Robert Hsiung, MD,
bob@dr-bob.orgShown: posts 1 to 9 of 9. This is the beginning of the thread.
Posted by Joan797 on May 29, 2006, at 7:37:44
I can't even tell what it is. Rolls of meat? Bread?
What's it all about Alfie?
Posted by Larry Hoover on May 29, 2006, at 8:30:38
In reply to I don't get the picture, posted by Joan797 on May 29, 2006, at 7:37:44
> I can't even tell what it is. Rolls of meat? Bread?
>
> What's it all about Alfie?It is something like a ham, but it is made from whole boneless pork loins. That pink circle is a cross-section of the eye of the loin from some obviously well chosen pork loins. Those are huge, as loins go. Those are premier quality sweet pickled boneless pork loins, also known as back bacon, also known as Canadian bacon.
It is almost an irony. The American meat market had a great demand for pork bellies (still sold on the Chicago commodities exchange), to make the sort of bacon that you think of when you think bacon. The bacon with the sizzle and the stripes of meat and fat.
The loins were actually a left-over of meeting that demand. Sort of like, "We fooled those 'Mericans. Got them to pay top dollar for the belly meat, and we got left with all these loins. Might as well make bacon from those!"
It is back bacon because it's from the back of the pig. As compared to side bacon, which comes from its flank. When people are living "high off the hog", they are literally eating meat from the back (loin), as compared to all the other bits.
I hope that wasn't too much information.
Lar
Posted by llrrrpp on May 29, 2006, at 9:37:20
In reply to Re: I don't get the picture » Joan797, posted by Larry Hoover on May 29, 2006, at 8:30:38
Wow,
I love pork loins. Lean, and tender. Good flavor. They make my favorite kind of chop. Good on the grill, good in cubes on skewers, good in stirfries.Now I have a newfound respect for Canadian bacon. I love too much information. Keep it coming Lar!
One of these days I'll give you a split of my jeopardy winnings.
Do they make "natural" style canadian bacon, without sulfites and such? I try to avoid cured meats.
oink!
-ll
Posted by Larry Hoover on May 29, 2006, at 10:44:55
In reply to Re: I don't get the picture, posted by llrrrpp on May 29, 2006, at 9:37:20
> Wow,
> I love pork loins. Lean, and tender. Good flavor. They make my favorite kind of chop. Good on the grill, good in cubes on skewers, good in stirfries.
>
> Now I have a newfound respect for Canadian bacon. I love too much information. Keep it coming Lar!Perhaps you ought to have newfound respect for Canadians? <teasingly>
> One of these days I'll give you a split of my jeopardy winnings.
You're on! Now, the telepathy thing is the hard part. But, I'll happily cash your cheque. Note the Canadian spelling of cheque.
> Do they make "natural" style canadian bacon, without sulfites and such? I try to avoid cured meats.
>
> oink!
> -llUhhhhhh, you can't make it bacon without the salts. You'd have boneless pork loin, without the pink-inducing salts.
Lar
Posted by llrrrpp on May 29, 2006, at 10:53:29
In reply to Re: I don't get the picture » llrrrpp, posted by Larry Hoover on May 29, 2006, at 10:44:55
Larry,
I have newfound respect for Canadians every day. One of my bestest friends is Canadian. She's cool. Now that I have heard of the mythic buttertart I'm filling out my immigration papers. Does Canadia have any provinces in the subtropics perchance? I don't really like temperature extremes.In regard to sulfites and such. I think NaCl is okay, and smoke, and sunshine, but the pink-inducing stuff kinda freaks me out. I special order beef jerky from this place in New Mexico where they don't add that stuff in there. It tastes better, and it doesn't give me a sore throat if I eat too much. (just a sore tummy)
No need for telepathy on jeopardy. just keep the information coming on babble. I'll use my brand spankin' new hippocampal cells to consolidate all of this terribly useful knowledge into some kind of easily retrieved representation. That's nerdish for memory.
fondly yours,
-ll
Posted by Larry Hoover on May 29, 2006, at 11:28:57
In reply to Re: I don't get the picture, posted by llrrrpp on May 29, 2006, at 10:53:29
> Larry,
> I have newfound respect for Canadians every day. One of my bestest friends is Canadian. She's cool. Now that I have heard of the mythic buttertart I'm filling out my immigration papers. Does Canadia have any provinces in the subtropics perchance? I don't really like temperature extremes.Ummm, no. When we divided the continent, y'all drew the line across. I would have loved it, had they drawn it up and down. The guys with the guns took the warm part, seems to me.
If I am not presenting a factoid (psuedojame just fixed one), I believe that substantially more than 90% of the Canadian population lives within 100 miles of the border with the U.S. I do not believe that is a coincidence. We're doing the best we can, to keep warm. But the dang border.....
All those stories about Maine winters. Or Nebraskan storms. Heh. All of Canada is north of you. That said, southern Ontario is at a similar latitude as is northern California.
There are way more people in California than there are in all of Canada.
> In regard to sulfites and such. I think NaCl is okay, and smoke, and sunshine, but the pink-inducing stuff kinda freaks me out.
The pink-inducing stuff is called saltpeter. A.k.a. potassium nitrate. I was holding out details on you. Protecting a Canadian icon, methinks.
> I special order beef jerky from this place in New Mexico where they don't add that stuff in there. It tastes better, and it doesn't give me a sore throat if I eat too much. (just a sore tummy)
Eh? Jerky is dried meat, flavoured for convenience. There is no need for anything being added to it. Microbes simply can't metabolize the protein if the water concentration gets below a certain level. Dried meats don't rot. All the flavourings are elective. Even the salt, to be totally honest, but it does improve the likelihood that the meat will get to the sub-microbial moisture content without rotting along the way. Salts disrupt the osmotic water balance, pulling water out of cells, including microbe cells. They die, trying to pump water back in, losing energy all the while. The salt just poops them out, until they die.
Truly, though, jerky is dried meat. Not salted or flavoured dried meat. You can easily make your own. There is no need to pay other people to do it, and you control the flavour precisely. All you need is a dessicator.
A clothes-line works, too, if you put it in the shade, and the surrounding humidity is somehow limited.
It's the thickness of the slice that determines jerky success or failure. Surface area to volume ratio.
> No need for telepathy on jeopardy. just keep the information coming on babble. I'll use my brand spankin' new hippocampal cells to consolidate all of this terribly useful knowledge into some kind of easily retrieved representation. That's nerdish for memory.
Re: jeopardy. I probbly wouldn't do so good on there, because I don't know American history, and I don't do names well. Names of chemicals, I do fine. Names of people, I screw those up. Literary references, and all that.
Well, relatively, I'd not do so well.
Also, there is an age issue. They've proven that a substantial difference in the ability to press the response button comes with aging. Younger people just keep beating older folk to the buzzer. If you're paying attention, you'll not often see three people competing who are vastly different in age. They try to keep the playing field pretty level.
> fondly yours,
> -llGrinningly yours,
Lar
Posted by llrrrpp on May 29, 2006, at 11:55:40
In reply to Re: I don't get the picture » llrrrpp, posted by Larry Hoover on May 29, 2006, at 11:28:57
Larry writes "The pink-inducing stuff is called saltpeter. A.k.a. potassium nitrate. I was holding out details on you. Protecting a Canadian icon, methinks."
They use saltpeter for making gunpowder too, I think. I guess the Canadians should have invested more saltpeter into their military and secured a subtropical province. Instead they just used it to salt their piggies...There's a cave near where I grew up where the mountain folk made saltpeter from bat guano, and used it to fight the (american) Civil War. They also used the cave for other chemistry projects (moonshine)
i don't get along well in California. Too crowded. I hate the freeways, and the shiny cars, and the ... don't get me started.
Commercially available jerky has a somewhat high moisture content, because they think people like their jerky to be chewy. i think that's why they add so many chemicals I like mine a little more on the crunchy/crispy side. My preferred jerky has beef, salt, black pepper, dried chili and garlic powder. That's all. Salt is good for killing all kinds of ickies, but it makes the meat taste GOOD!
I'm not quite ready to take on a homemade beef jerky project, although the warm weather is just about right. I'm concerned that a 'Battleship Potemkin' situation might arise. mutiny via maggots.
re. jeopardy:
Could you design a pharmacological intervention that might help you get around the reaction time limitation of middle age?
Also, we need someone to help us out in a few categories- American history... I can study up a bit on this. Rock music- you've got us covered, and I can handle the classical stuff (do you think it's a coincidence that so many of the great composers had mental illness? Beethoven, Schumann, Berlioz, Tchaikovsky, Elvis, Cobain, etc...?) But American politics is not something I follow closely, and I don't know much about western religions, or movies, or great authors. Food. yes, i think we'll do just fine on that one. psychology. check. natural sciences, check. I'm concerned about the humanities, I guess. economics. Oh, I feel woefully inadequate. nevermind. no jeopardy for me this year... maybe I'll write a dissertation instead.
procrastinatingly yours,
-ll
Posted by Phillipa on May 29, 2006, at 12:58:52
In reply to Re: I don't get the picture » Joan797, posted by Larry Hoover on May 29, 2006, at 8:30:38
I wish he would change the picture. Love Phillipa ps I don't like it at all but that's just me
Posted by Phillipa on May 29, 2006, at 13:02:16
In reply to Re: I don't get the picture » Larry Hoover, posted by Phillipa on May 29, 2006, at 12:58:52
Wasn't saltpeder given to the troops so they wouldn't desire sex or is it just rumor or a joke. Love Phillipa
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