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    FEMALEWRITER99   3,078
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Bacon

Monday, November 11, 2013

I'm officially giving up bacon. I can't even remember the last time I consumed it. It's tasty, sure, but it's also the lining of a pig's stomach.

Nasty.

There's nothing nutritious about it, either, and everywhere I look people are adding it into food. Bacon in pie? Cake? Cookies? Gone are the days where mom simply lined the meatloaf with it for extra flavor. I saw an episode of Diners, Drive Ins and Dives where you can get 'Bottomless Bacon' just by ordering a beer. They literally give you basket after basket of bacon.

Do we really want to be eating basket after basket filled with something off of a pig's stomach emoticon
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  Member Comments About This Blog Post:

DDOORN 11/12/2013 9:18AM

    Good plan! :-)

Don

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IMLOCOLINDA 11/12/2013 1:03AM

    This is from a post on "TODAY I FOUND OUT" and I will direct Sassy to read it.
"More interestingly, what part of a pig does bacon come from? Well that depends on the style. American Bacon, or “streaky bacon” as our lovely limey friends from the British Isles like to call it, is generally cut from the fatty sides of a pig’s belly. Who says belly fat is a bad thing? If you ever find yourself in an apocalyptic scenario with no food about, consider caging a few of us pot-bellied Americans. Bacon for everyone!

Now Canadian Bacon, known as “back bacon” to the English who apparently like to come up with their own names for everything Bacon related, is made up of the tender loins located on the back of Piglet and his swine friends. This obviously produces a more “meaty” strip of heaven, without as much artery lubricating fat.

Then of course, we have the sides of the pig, which are also used for Bacon, but to which no country has yet staked its name to. Might I propose we call it “English Bacon” so that the limeys won’t insist on coming up with a different name for the sweet meaty goodness that is side bacon?"

I love bacon. I'll never give it up...I even suggested that a lovely little bakery nearby that was looking for something new and exciting try maple sticks with bacon crumbles on top. I saw it on the porn channel-that The Food Network for those who don't know me! My foodie friends and I call it the porn channel because we feel like it really is porn for fat people/foodies!! And guess what...the Maple-Bacon bars are a big hit. I had to suggest they put a touch of liquid smoke in the maple frosting for the added smoke flavor it seemed to be lacking...but it's a big hit. What I love about Atkins is I can eat FAT!!

I've been involved in the food business for most of my life. We butchered all kinds of animals for food service. The dirtiest, nastiest of all animals is the chicken! I'd rather skin squid than deal with chicken...and I don't eat it...EVER!! So it's good that we can all find our own ways to get the vitamins and minerals and nutrients we need to keep us healthy and happy. Just for fun check out BOSS61's most recent blogs about picky eaters. You'll love it.
http://www.sparkpeople.comht
tp://www.sparkpeople.com/mypage
_public_journal_individual.asp?
blog_id=5536784

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REBELBLITZ 11/11/2013 4:46PM

    I love eating only plants. Keeps me healthy. emoticon

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KRITTEN1 11/11/2013 4:41PM

    emoticon

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PICKIE98 11/11/2013 4:13PM

    I concur with jacksgran..
Tripe is stomach lining..
bacon is an outer layer.. I do agree that it has few redeeming powers of nutrition, but just one of those very guilty, bad choices.. Balance is in everything.. We usually only eat in in BLT's or take the fat off and crumble on salads occasionally.
That basket of bacon with beer sounds like a gimmick to keep people drinking,, since beer is so salty.. talk about a heart attack!! !Whew!!

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JACKSGRAN 11/11/2013 4:01PM

    I think the lining of a pig's stomach is what we call 'Tripe' in the UK. I don't want to think about eating it.

Bacon is from the side of a pig - and is cured to give it the flavour. The same meat can be cooked in other ways without curing. If it isn't cured it's called pork. That's my understanding anyway.

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TAARON69 11/11/2013 3:46PM

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