Food

[geoffbot]

It was wonderful Geoff, the green tea race balanced the bitter greens and the sweetish glaze perfectly.

Good!

[geoffbot]

Chicken meatballs

[BlackNomad]

Others have advocated cooking bacon in the oven but it seems sacrilegious to me. Maybe I should try it.

I learnt it last year, think from food.com (?) - it's less messy and if you use large cookie sheet you can have a lot of bacon at once.

[BlackNomad]

The only wrong way to cook bacon is to not cook bacon. That doesn't really make sense, kinda like not eating bacon.

Salo/slanina/solonyna is common in Eastern Europe, Russia, Ukraine - which is salted/cured pork fat.
Google "russian salted fat" - interesting read. Not exactly bacon, but I love it too.

[BlackNomad]

I know I eat way too much red meat probably, but you've got to die one day, might as well enjoy my time here.

True.

[Der Amf]

A few years ago I made the decision that I was only going to buy meat if there was some kind of reassurance that the animal had had something other than a utterly godforsaken life. For beef and chicken and pork and sausages this was possible (most the time) but I couldn't find bacon with any kind of welfare indicator, so I stopped eating it. Having been brought up to cook in a vaguely french way, this was disruptive, as virtually every dish seemed to have a bit of bacon in there somewhere. But there were ways. For example, for Boeuf a la Bourgignon-style dishes, smoked paprika fills in the baconny kind of gap opening up by simply omitting it.

[geoffbot]

My wife is very keen on high welfare meat. The stuff that advertises itself as such rather; I'm sure my local butcher is kind to his animals, but I can't prove it.

[Der Amf]

At the time I was living in Kilburn and I figured that at none of my options was there much chance of gratuitous pleasantness towards the beasts

[BlackNomad]

Veg Joe Frazier (as we used to call it)
Catering size quantities as usual

Reminds me of my childhood: I grew up in a big family and my mother and grandmother used pots like that one.
And we had this thing outside, only it was knee-high.

[Henry Krinkle]

A few years ago I made the decision that I was only going to buy meat if there was some kind of reassurance that the animal had had something other than a utterly godforsaken life. For beef and chicken and pork and sausages this was possible (most the time) but I couldn't find bacon with any kind of welfare indicator, so I stopped eating it. Having been brought up to cook in a vaguely french way, this was disruptive, as virtually every dish seemed to have a bit of bacon in there somewhere. But there were ways. For example, for Boeuf a la Bourgignon-style dishes, smoked paprika fills in the baconny kind of gap opening up by simply omitting it.

I do the same. I buy virtually all my meat directly from the producer. Easiest way to find out. But even if one can't do that there is no need to give up bacon. It is almost the easiest preserved meat to make. If you've got a fridge, a piece of side pork, or pork loin, or tenderloin and salt you're set. If you've got some sugar too, that's even better.

Fish is harder well over a thousand miles from any ocean.