Are You A Fan Of Bacon? You’ll Want To Read This.

Bacon is not my thing, per se, at least insofar as, once you’ve had the AUTHENTIC product, it’s difficult to return to the imposter.

By AUTHENTIC, I mean to refer to what some folks call “slab” bacon, which is smoked, and dried, so that the uncooked slab of bacon needs NO REFRIGERATION, and is often found hanging in the open in the grocer’s meat section.

This product is what some call “streaky bacon,” which is what the English call this type of American-produced bacon.

Now, remember… before refrigeration came along, the preservation of meats was done primarily by smoking, and curing — and THAT was a technique learnt from the Native Americans in the earliest days of American history, i.e., by the colonists at Jamestown, Plymouth, etc.

That is also why, when the first enduring “snap” of winter, i.e., COLD weather, came along, it was called “hog killing weather,” because the cool, even cold temperatures largely delayed (retarded), if not temporarily prevented, spoilage (as rancidness, referring to an oxidized, deteriorated state of fat), and deterioration (rotting) of the uncooked flesh. Lard would be rendered (changed in character) from fat, which is accomplished by heating it, most typically in a large cauldron suspended over an open fire, to melt it.

EVERY PART of the hog would be used, which how the phrase “everything but the squeal” originated. The fat, the jowl, the hock, the ham, the loin, the back strap, the trotters (feet), the ears, the liver, the heart, stomach, snout, skin, and even the intestines (chitlins, or chitterlings), were ALL used as some sort of food item.

Nowadays, the meat is processed wham-bam-thank-you-ma’am with numerous godforsaken chemicals, soaked in brine, injected with water and chemicals that make it soak up water (that’s bordering on fraud, to pump water into meat, or use chemicals to cause it to absorb water to increase its weight), injected with preservatives, nitrates (often as celery powder), nitrites (agents that interact with the hemoglobin naturally present in pork (blood in the flesh) that cause it to have an unnaturally red, or pink appearance and which eventually become nitrosamines, known carcinogenic compounds causative of stomach, bladder, colorectal, and breast cancers, vacuum packed, thrown in a refrigerator, and rushed to market.

Just read the labels sometimes, and look up things like sodium erythorbate (an anti-oxidant, color fixative, cure accelerator and synthetic variation of ascorbic acid, aka vitamin C), sodium phosphate — used to help meat retain moisture, and prevent development of rancid odor from the fat (which is deteriorating, or else it wouldn’t be added), HFCS (high fructose corn syrup) which is metabolized differently than sucrose (table sugar) and known to cause weight gain and Type II diabetes, sodium tripolyphosphate (STPP) which is an inorganic hydrophilic (attracts & retains water) emulsifier, and is even used in detergents, etc.

When cooked or broken down in the stomach, nitrites form nitrosamines (aka N-Nitroso Compound), which are known carcinogens, particularly among young children and pregnant women.

The USDA limits addition of nitrites (as sodium nitrite) in food to 200 parts per million. The thinking, or hope, is, that by adding ascorbic acid (aka sodium erythorbate, the synthetic form of vitamin C) to the processed food, it allegedly reduces formation of nitrosamines, though there is no conclusive scientific evidence proving it.

The addition of sodium nitrate is limited, whereas the addition of celery powder is unlimited, and is considered “organic.” Neither celery powder nor celery salt is regulated by the USDA, but chemically processed sodium nitrate is.

Nitrate residue on processed foods using “natural” sources of nitrates (such as celery powder), is often at least 10 times HIGHER than that found on traditionally cured products.‌

Essentially, it’s a bait-and-switch shell game — a culinary con game, and the consumer is the mark.

But to add insult to injury, today’s hogs are NOT

A Story of American National Interests… as told by a Piece of Bacon

THIS! is honest to goodness COUNTRY BACON !!😋

THIS! is honest-to-goodness COUNTRY BACON!!😋

NONE of that mass-produced, factory-farmed, Made-in-China, Made-for-China gobbledygook.

This does NOT need refrigeration!

And, these pieces are also cooked, of course.

Oh! And you KNOW, that since 2013, Smithfield Foods, in Smithfield, VA, a formerly-American-based company, has been OWNED BY THE COMMUNIST CHINESE “Shuanghui Group” (now known as “WH Group” because it sounds more “American,” you know) because Smithfield’s Wall$teet corporate owners sold their American birthright for a paltry bowl of porridge — a mere US$4.72B.

You DO recall that China is a Communist nation, don’t you?

WH Group’s “global headquarters is strategically located in Hong Kong, with regional headquarters in China and the U.S.,” while the “Headquarters Shuanghui Development in Luohe, Henan Province,” China, and WH Group’s U.S. Headquarters of their Smithfield Foods division is in Smithfield, Virginia.

WH Group is also one of the LARGEST FOREIGN OWNERS of American farmland, with 146,000 acres, and that separate sale (as part of Smithfield’s holdings) was worth US$500M, according to the USDA.

Put another way, 146,000 acres is 228.1252 square miles… that’s nearly 20% (18.79% exactly) of the entire state of

Alabama 3rd Most Foreign-Owned Farmland in USA

THIS! is honest-to-goodness COUNTRY🥓BACON!!😋

In its uncooked state (this is cooked), it does NOT require refrigeration!

NONE of that mass-produced, factory-farmed, Made-in-China, Made-for-China gobbledygook.

You KNOW that Smithfield Foods has been OWNED BY THE CHINESE “Shuanghui Group” (now called “WH Group” because it sounds more “American,” you know) since 2013 and paid US$4.72B to buy the Smithfield, VA-based American company.

WH Group’s “global headquarters is strategically located in Hong Kong, with regional headquarters in China and the U.S.,” while the “Headquarters Shuanghui Development in Luohe, Henan Province,” China, and WH Group’s U.S. Headquarters of their Smithfield Foods division is in Smithfield, Virginia.

For more information see: WH-Group.com

For more information see: Shuanghui.net

For more information see: SmithfieldFoods.com

WH Group is also one of the LARGEST FOREIGN OWNERS of American farmland, with 146,000 acres and that separate sale was worth US$500M, according to the USDA.

Put another way, 146,000 acres is 228.1252 square miles… that’s nearly 20% (18.79% exactly) of the entire state of Rhode Island, which has 1214 square miles.

Unbridled greed in the extreme, aka AVARICE, is to blame. And Americans laws DO NOT FORBID, nor punish, such BAD BEHAVIOR. In fact, it’s REWARDED & ENCOURAGED.

Blame Congress — which has been bought & paid-for by Corporate lobbyists — for their FAILURE TO PROTECT AMERICAN DOMESTIC INTERESTS. THAT is a matter of NATIONAL SECURITY.

But let’s do something else. Let’s examine HOW MUCH U.S. land is owned, or controlled by, foreign interests.

Using a 1978 law — the Agricultural Foreign Investment Disclosure Act, which requires foreign entities to report farmland transactions to the USDA’s Farm Service Agency — the Midwest Center for Investigative Reporting examined USDA & other Federal data to determine how much land is owned/controlled by foreign interests.

They found that in 2016, foreign investors that year acquired at least 1.6M acres of U.S. farmland. And USDA data shows that either through direct ownership, or long-term leases, foreign investors control at least

Better-than-Boston Baked Beans Recipe

Summer’ll be winding down soon enough, and you should have enjoyed at least ONE backyard barbecue in that time.

And just in the case you haven’t… here’s a recipe that’ll get you going!

The recipe is Complete!

With FREE “Easy-Peasy Instructions”!!

Better-than-Boston
Baked Beans

1 – 2 pounds navy beans (dry)
1 – 2 onions (red/yellow/white)
½ pound bacon
½ pound ground pork sausage
2 Tablespoons crushed garlic

Bacon Dangerous? More Than You Probably Wanted To Know.

NOTE TO THE READER: It’s almost impossible to discuss food and its preparation these days without getting into history, and business ethics practices. But before you go off half-cocked, know for a certainty that in NO WAY am I opposed to the consumption of pork, nor of bacon, neither of the flesh of any animal. Presumably, because you’re now more curious, you must read further to more precisely determine what is meant by the headline — especially, and particularly if you enjoy bacon.

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Earlier, I had replied to a friend who complained about having eaten “a cheeseburger for lunch and was tired and sleepy for most of the afternoon.”

My initial thought and response was “carbohydrate-induced somnolence,” and I wrote that “the meat patty was the only source of protein in the meal – if all you had was a cheeseburger. If you had fries with them, [that was] more simple carbs.”

Giving a rather simple analogous explanation, I stated that, “the (most likely highly-processed white) bread: Simple carbs – they burn quickly – like a bottle rocket. Up quick, burns out just as quickly.”

And from there, I wrote further about the addition of cheese on the burger, by writing “Cheese: Most likely “American” which is not genuinely cheese.”

From Cheese.com:
“American cheese is processed cheese made from a blend of milk, milk fats and solids, with other fats and whey protein concentrate. At first, it was made from a mixture of cheeses, more often than not Colby and Cheddar. Since blended cheeses are no longer used, it cannot be legally called “cheese” and has to be labelled as “processed cheese,” “cheese product,” etc. Sometimes, instead of the word cheese, it is called “American slices” or “American singles.” Under the U.S. Code of Federal Regulations, American cheese is a type of pasteurised processed cheese.”

From TasteOfHome.com:
“… it’s not actually cheese—at least, not legally. The FDA calls it “pasteurized processed American cheese product.” In order for a food product to be a true “cheese,” it has to be more than half cheese, which is technically pressed curds of milk. Each slice of American contains less than 51% curds, which means it doesn’t meet the FDA’s standard.”

And, here’s the Code of Federal Regulations on the matter:
Title 21, Volume 2 — 21CFR133.169 — Revised April 1, 2020.
PART 133 — CHEESES AND RELATED CHEESE PRODUCTS

Subpart B – Requirements for Specific Standardized Cheese and Related Products

Sec. 133.169 Pasteurized process cheese.

Food — it’s production, variety, growing, farming, harvesting, preparation, etc. — is an interest of mine, and like many others, I enjoy not only a good meal, but also have an interest in some understanding about the whys and wherefores of a particular dish’s origins — its history — which also give greater, and a more full understanding to us in numerous ways.

Nitrite-free, dry cured, air dried, pork bellies which will become bacon.
Image by The Elliott Homestead.

For example, the simple, almost ubiquitous dish of beans and rice is a fully complemented dish, meaning that it has a full and complete range of proteins. Beans, by themselves have very little protein, and are primarily carbohydrates, and the same holds true for rice – very little protein, and is primarily a carbohydrate. And the proteins that each separate food has – the rice and the beans – are not “complete” proteins, meaning that individually, they do not contain the 9 essential amino acids which are found in “complete” proteins, and which are necessary in order to build and repair protein tissues (muscles) in the body.

Without exception, ALL animal-based food — regardless of the origin/source — contain complete proteins, and that includes eggs, as well as muscle and organ tissue, though it does not include fat. Fat, however, is never found outside the presence of protein. Fats and proteins could be thought of as “kissing cousins,” because they’re ALWAYS found in combination with each other. They are NEVER apart. Where there’s fat, there’s protein. As an example, consider natural peanut butter — that is, peanut butter which only added ingredient is salt. Peanuts and salt SHOULD BE the ONLY ingredients in peanut butter, and technically, as well as legally, they are, but so many other products are mistakenly called “peanut butter” when they’re actually “peanut butter spread” or something else entirely different.

A simple, even cursory, examination of the labels of Jif®, Skippy®, Peter Pan®,  and other brands – including their websites – demonstrates that in the exceeding majority of cases, their most well-known, and most widely-sold products are NOT authentically genuine peanut butter. Each of those, and others’, products labels and websites state that their products are “peanut butter spreads,” rather than being “peanut butter.”

Peter Pan® brand is manufactured and distributed by Conagra Brands, while Jif® is owned by The J.M. Smucker Company, and Skippy® is owned by Hormel Foods, LLC.

The previous citations were necessary in order to understand what follows, to demonstrate that just because people call a thing by some name, the name by which they call it is not necessarily the proper term. A four-legged animal with hooves and horns could be a bull, a boar, a ram, or a buck, and are all males of the species of cattle, hogs, sheep, goats, and deer. But they’re not females.

And while we’re continuing on the topic of food…

I have come to loathe most commercially-available “bacon.”

Why?

Not only does it taste retched, but also because in the classic, traditional sense, it is NOT bacon.

Yes, it comes from a hog – and not always pork bellies – but the method in which it’s made (“processed,” would be a much more accurate term) bears little resemblance to traditional bacon. Modern “bacon” is flash-smoked, pressure-processed with nitrites, salt-cured, and hustled out the factory door just as quickly as possible in order to continue reaping corporate profits for their Wall$treet masters.

See: USDA Food Safety Inspection Service circular, “How is bacon made?” –and– “What are the methods of curing bacon?” –and– “What are nitrosamines and what cooking methods minimize their formation?” –and– “Can bacon be made without the use of nitrite?”:
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/bacon-and-food-safety

Traditional, original “Old Skool” bacon was/is often smoked in a smokehouse, which not only imparts unique flavor and aroma, but is an important part the preservative curing process – the main intent of which was/is to retard the spoiling process – or turned rancid, the term applied to fats and oils which have spoiled – “spoilage” being oxidation, including discouraging growth of

The Chinese Own Smithfield, And Germans Own Krispy Kreme. Which American Corporation Will Sell Out Next??

So… today, this morning, I spent about $10 with Krispy Kreme.

If you’re a Southerner reading this, you know what that means.

If you’re not a Southerner, or are otherwise uninformed, Krispy Kreme is the North Carolina-heeadquartered company that has for years made the most delightfully light, fluffy, airy doughnuts.

They’re NOT at all like Dunkin’ Doughnuts, which are heavy, doughy, bread-cake like doughnuts. There is NO comparison whatsoever.

It’s like the difference between a Model-T, and a F1. Even though they’re both cars, they’re worlds apart.

But what I wanted to focus upon is a portion of the brief, pleasant exchange I had with the clerk in the store.

I had decided to stop in as I was returning home from taking Queenie to the veterinarian’s office for ACL surgery today. As I was nearing the area, the thought “doughnuts” occurred to me, and I knew the KK was nearby. As I drew closer, another thought occurred to me: The locally-owned-and-hometown-operated doughnut shop a little further down the road.

Not wanting to drive any further, even though it wasn’t far, per se, I opted for the nearest shop, which was the KK.

Even though I’m not a “shopaholic,” nor adherent, nor promoter of “retail therapy,” I’m fortunate to live in an area that’s conveniently located to many different shops and retailers. Some folks have to drive quite a distance to do so almost anything, whereas I do not. So, I count my blessings, in a manner of speaking.

I had donned a facemask before I walked in, looked around briefly – I was the only customer present – and

Edible Fake Food Is A Real Problem, But Who Has Your Back?

Food Fraud: How Do You Know What You Buy Is What It’s Labeled As Being?

What is it, how often, and where does it occur?

Who does it?

What’s being done about it?

Sure, you may pooh-pooh the thought, the idea, the notion, that someone, anyone (people) could be defrauded in food purchases.

And quite frankly, the reason why, is that YOU TAKE IT FOR GRANTED.

Yes, 99.99% of ALL PEOPLE in the United States TAKE FOR GRANTED THAT THEIR FOOD IS WHAT IT IS LABELED TO BE.

Milk, for example, comes from a mammal, such as a cow, or goat – NOT a plant, NOT a nut (almond) – a MAMMAL.

Horse, or donkey milk isn’t a popular item in the States. And I don’t think that I’ve ever seen, or heard of camel’s milk anywhere stateside.

But, there is NO SUCH THING as “almond milk.” It’s actually a HIGHLY PROCESSED, chemically-produced, made-in-a-chemical-laboratory concoction that’s a poor wanna-be ALMOND JUICE, or some other disgusting kind of slurry of crushed almonds that couldn’t make the cut for edible snacks.

If you want REAL FOOD, only buy REAL FOOD.

Same thing goes for the gobbledygook parading as “turkey bacon.” There’s NO SUCH THING. BACON COMES FROM THE PORK BELLY – NOT GROUND-UP, HIGHLY PROCESSED TURKEY MEAT.

The etymology of the word “bacon” (its origin and derivation) is from the:

“early 14c., “meat from the back and sides of a hog” (originally either fresh or cured, but especially cured), from Old French bacon, from Proto-Germanic *bakkon “back meat” (source also of Old High German bahho, Old Dutch baken “bacon”). Slang phrase bring home the bacon first recorded 1908; bacon formerly being the staple meat of the working class and the rural population (in Shakespeare bacon is a derisive term for “a rustic”).”

Chicken, beef, pork… same thing. Not only is it by law, USDA inspected to be free from diseases or defects, and for cleanliness and sanitary conditions of slaughter and preparation, it’s the world’s HIGHEST quality for those reasons.

And, believe it, or else, in some nations – such as China, or India – food is REGULARLY adulterated (contaminated and mixed with) non-food items such as cellulose (paper/wood pulp), then sold to unsuspecting consumers. And, it’s NOT illegal.

Adulterated, and purposely mislabeled food is NOT a problem with a limited scope, or occurrence, and sadly, in recent years, with the proliferation and increase in global trade, it has increased in volume, and incidents, at home, and abroad.

For examples of other such instances, see:
• https://foodrevolution.org/blog/food-fraud-olive-oil-and-avocado-oil/

• https://globalnews.ca/news/4014182/food-fraud-avoiding-fake-product/

• https://www.forbes.com/sites/larryolmsted/2019/02/17/5-fake-foods-and-food-scams-you-need-to-avoid/

• https://www.europol.europa.eu/newsroom/news/over-%E2%82%AC100-million-worth-of-fake-food-and-drinks-seized-in-latest-europol-interpol-operation

• https://realfoodfakefood.com/

• https://www.independent.co.uk/news/world/asia/china-fake-food-sector-unlicensed-products-knock-offs-supply-chain-contamination-public-health-alibaba-walmart-inscatech-a7880341.html

• https://www.fraud.org/fraud_food

• https://nationalpost.com/life/food/food-fraud-hits-one-of-italys-most-famous-products-raising-questions-about-effectiveness-of-gourmet-labels

The United States’ food safety and health laws have historically prevented such abusive, deceptive practices from occurring. It doesn’t mean, however, that it never occurs. I have written about this subject previously.

And yet, mostly-Republican administrations (including this one) have attempted to cut back on

In Praise Of @Arbys Denali-Style Meat Mountain Sandwich: Have you tried it?

Arby’s promotional image of their “Meat Mountain” sandwich, a “secret menu,” hand-made custom sandwich which contains every meat and cheese offering they carry.

You MUST TRY THIS!

Arby’s has a sandwich called “Meat Mountain”…

…but it’s NOT listed on the menu!

In a manner of speaking, it’s been somewhat “under the radar” except to a few with specialized knowledge of it. It’s like a word-of-mouth menu item.

Apparently, it’s been around for quite some time, at least two, and very nearly three years – at least since August 2014.

Store associates will make it for customers who ask for it by name.

What is it?

Easy #Bacon Wrapped #Chicken #Tailgating #Recipe

Sweet Baby Chicken Bacon Wraps are a tasty combination of sweet and spicy.

With only four ingredients, or more, it’s a quick, easy, simple, affordable and satisfying heavy hors d’oeuvre to make for a crowd. Unless you’re cooking for the Los Angeles Rams.

As we march our way into the holiday season Hades, this is sure to be an outstanding addition to your next party or family get together. Even tailgating!

Sweet Chicken Bacon Wraps

Yield: 12-15 wraps

Ingredients:

Why the LGBT community should support Shirey Ice Cream in Florence, Alabama

Edwin Markham, American poet

Outwitted

He drew a circle that shut me out–

Heretic, a rebel, a thing to flout.

But Love and I had the wit to win:

We drew a circle that took him in!

by Edwin Markham, April 23, 1852 – March 7, 1940

That brief poem, or epigram, by Edwin Markham summarizes succinctly the idea upon which I will expound in this entry.

In the past several days, it came to light that a Shoals area Alabama entrepreneur, Garrett Shirey – who, with his brothers Reese & Austin, are founders and co-owners of Shirey Ice Cream in the northwest Alabama town of Florence, population 39,447 – had Tweeted at least two uncharacteristic and very unbecoming messages. The specific dates and times they were made, and the content can be seen in the screen shot images of the Tweets, both which appear later in this entry.

First, some background.

Smithfield Foods Chinese Pork Project is a Wall Street Happy Meal Deal: American Prices Will Increase

If you like bacon, ham, pork sausage, barbecue, ribs, or any other pork product – including cold cuts & pizza – get ready to pay at least 2 – 4 times more, and for shortages.

Why?

Wall Street minions – who manage Smithfield, an American company no more – have no patriotic qualms about taking food off your table and out of your mouth to feed the mouths of the people who steal our nation’s military secrets, defraud our motion picture & music copyrights, and have an historical track record of Shanghai-ing anyone & everyone who gets in their way.

You think I’m kidding, or that I don’t know what I’m writing about?

Just recollect back a few months – oh, say about 7 – to Thanksgiving in November 2012 when pecans were 2x – 3x the price they were usually.

And why was that?

After all, pecan farmers had a record bumper crop… and that typically translates into lower prices for consumers.

It’s because the Chinese suddenly discovered they liked pecans, and were willing to pay premium prices (translate: much MORE then you’re willing to pay), and so the growers shipped pecans over to China.

As I continue to contend, IT’S ALL ABOUT THE MONEY.

Okay… so it may cost more. So what?

How about this?

Were you aware that the Chinese company that bought Smithfield sold pigs that had been fed a substance banned in the USA & England & other nations?

Yup.

Shuanghui Group, China’s largest meat processor, sold pigs fed Clenbuterol in 2011. Here are three links about the ordeal.

And, would it surprise you to find out that Goldman Sachs is one of the top investors?

1.) “According to Chinese government data, 18 outbreaks of food-related clenbuterol poisoning occurred between 1998 and 2007. The most recent report indicates one person died and more than 1,700 others fell ill.”

2.) “Meanwhile, at Jiyuan Shuanghui’s processing facilities, of the 689 pigs awaiting slaughter, 19 tested positive for clenbuterol. Shuanghui, which counts Goldman Sachs among its investors, has shut down the Jiyuan branch affected by the contamination so it can conduct its own inspection.”

3.) “And in recent months the additive has earned notoriety in China after a string of people got sick from eating pork products full of it. Hundreds took ill in one incident in March, and this week, 286 people in Hunan province after eating pork contaminated with ractopamine, a chemical very similar to clenbuterol. Chinese livestock farmers began using clenbuterol in pig feed in the late 1980s to boost growth and get animals to market faster, but it was banned in 2002 as the health risks of eating the meat became better understood. Clenbuterol-tainted meat dizziness, headaches, hand tremors, and other unpleasantness. It’s especially risky for people with heart troubles.”

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Shuanghui Agrees to Acquire Smithfield Foods for $4.72B

By Shruti Date Singh and Jeffrey McCracken – May 29, 2013

Shuanghui International Holdings Ltd., China’s biggest pork producer, agreed to acquire Smithfield Foods Inc. (SFD) for about $4.72 billion to boost supplies for the nation that’s the biggest consumer of the meat.

Closely held Shuanghui, parent of Henan Shuanghui Investment & Development Co. (000895), will pay $34 a share for the Smithfield, Virginia-based producer, both companies said today in a statement. The offer is 31 percent more than yesterday’s closing share price.

China’s consumption of pork is rising with the expansion of its middle class while there are questions being asked about the safety of the country’s food supply. Smithfield’s livestock unit is the world’s largest hog producer, bringing about 15.8 million of the animals to market a year, according to the company’s website. It owns 460 farms and has contracts with 2,100 others across 12 U.S. states.

The takeover is valued at $7.1 billion including debt, which would make it the largest Chinese takeover of a U.S. company, according to

Burn the bacon slowly

Following is a repost of an earlier entry of mine hosted at another location.

Burn the bacon slooooowly…

Posted: January 5, 2009 1:52 am

This morning as I awakened, I had set the alarm for 0630 in the thoughts that I might attend the 0800 worship service.

I did not.

I was awake until around 0100 watching a DVD series of MI-5 episodes. It’s a BBC production, and a fine television series at that! As I watch their productions, I am coming to think that they are superior in their story telling to many of these made-in-Hollywood Americans.

Anyway, as I listened for the deep gurgling sounds of the coffee maker starting up – I had also set it for 0630 (or so I thought) – I did not hear it, and thought