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

Banana Republicans Go Off Half-Cocked

The idiom to “go off half-cocked” came from incidents in which a flintlock or matchlock gun would fire prematurely, before the trigger was pulled.

As used in modern context, it means:

• to take a premature or ill-considered action; to act too soon, prematurely, or without reflection;

• to do or say something without preparing for, or thinking about it;

• to go into action too early, or without thinking.

That certainly seems to be the case with several Banana Republicans recently. Banana Republicans lead Banana Republics, right?

An article published last week by the notoriously unreliable British tabloid “The Daily Mail” – which is infamous for habitually and recklessly publishing sensationalistically inaccurate fear-mongering stories – stated a deliberate lie which falsely claimed that President Joe Biden’s climate proposals would deliberately limit Americans’ red meat consumption.

Shortly after that scurrilously false story was published, numerous

Beef, Pork, Chicken Prices to INCREASE Significantly

Concentrated American Business Operations Spell Economic Disaster

We apparently either forgot, or didn’t learn our lessons in the events which led up to the Great Depression.

https://www.bloomberg.com/opinion/articles/2020-04-30/the-coronavirus-won-t-bring-the-end-of-big-meat-processing-plants

Colloquially, through our nation’s Federal laws governing business practice and ownership, etc., we’ve “put all our eggs in one basket.” As a result, when one factory or industry hiccups or sneezes, the entire system gets sick. The same principle is true for many other businesses and aspects of our economy.

You’ve probably read my expressions on a topic very much like this before.

“The concentration of America’s meat packing industry is ultimately a symptom of its weakness, rather than its strength.”

Despite being the world’s second-largest meat consumer after China, the U.S. slaughters almost all of its annual production of meat in just 835 facilities.

Five decades ago (in most American’s lifetimes) there were OVER 10 times as many such facilities. Anecdotally, an Epidemiologist friend share that, “Growing up in the 50’s there were dairy farms all over the South. There are very few now.”

That’s:
🐖130 million pigs
🐄33.6 million cows
🐑2.3 million sheep

If anything, those figures significantly understate how extremely concentrated the slaughter industry is.

In fact, about 66% of America’s pork is processed through 24 giant facilities owned by just 4 companies:
1.) Smithfield Foods Inc.; 2.) JBS SA; 3.) Tyson Foods Inc., and; 4.) Clemens Family Corp.

Over 80% of beef comes from just 12 abattoirs owned by 4 companies:
1.) Tyson; 2.) JBS SA; 3.) Cargill Inc., and; 4.) Marfrig Global Foods SA.

And of the two groups of meat processors which represent 50% of the meat categories consumed in America, pork and beef, 2 companies – Tyson, and JBS SA – own or control a significant portion of that market, 25%, based upon the number of competitors in the 2 categories, pork and beef.

Tyson, which is headquartered in Arkansas, is American-owned, unlike Smithfield which is headquartered in Virginia, and owned by Chinese interests. However, a full 66% of Tyson’s operations are overseas, and the company boasts that they control 20% of the entire American market share of meat by writing that “1 in 5 pounds of chicken, beef, & pork in the U.S. is produced by Tyson Foods.”

Chicken farmers are modern-day sharecroppers, and Tyson acknowledges as much by writing that, “We supply the birds and feed, and provide technical advice, while the poultry farmer provides the labor, housing and utilities.”

The North American Meat Institute (NAMI), a Washington, D.C. based lobbying organization for the major players in the corporate-owned industrialized meat industry – NOT mom & pop-owned Family Farms, which are increasingly rare – writes this on their website about the meat industry in America:

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?

Medical News You Can Use: “Dr. Atkins Was Right” Edition – Carbs Make You Fat, Not Just Inactivity

Researchers: Diet To Blame For Obesity, Not Lack Of Physical Activity

Lack of physical activity is not to blame for the prevalence of obesity, but rather the wrong diet, report physicians from the United States, United Kingdom, and South Africa who published their findings in the “British Journal of Sports Medicine.” However, they emphasized that even regular exercise cannot compensate for poor dietary habits.

Excess consumption of sugar and carbohydrates is mainly responsible for obesity, say the experts. Even 40% of people with a normal BMI will consequently have metabolic abnormalities normally associated with obesity.

But it is problematic that the public firmly believes that development is exclusively due to lack of physical activity. That misconception is due almost exclusively to

Cooking Tips & Tricks: Just in time for Independence Day, July 4th cookouts and get togethers!

What’s your favorite outdoor cooked food? Barbecue? Grilling? Chicken? Beef? Pork? Fish?

What’s the deal with marinades?

Bunk, or not?

And what’s a “smoke ring” on barbecue?

And what about the red stuff that runs out of beef when it’s cut after cooking – is it blood?

For answers to all those questions, and ~more!~ tune in to

Inequality in Government: Is there Racism in Mississippi? In 2014? Say it ain’t so!

It occurred to me recently in a couple conversations I had with friends in various parts of our United States, that equal representation is a matter with which we still struggle.

While on occasion I’ve opined about injustice through inequality – the United States’ Constitution guarantees Equal Protection and Equal Rights under law via the 14th Amendment – it occurred to me recently that there are some who “just don’t get it.”

More to the point, I was spurred by a photograph sent to me by a friend in one of our Northern sister states – the Land of the Frozen Chosen, sometimes also referred to as “The Great White North.”

In gentleness, I refer, of course, to Minnesota.

It was a photograph of my friend’s co-worker which sparked my interest, and subsequent curiosity.

The co-worker was Afro-American, aka “Black.”

I was somewhat surprised to see a Black person in Minnesota, so I queried the Census Bureau for some Quick Statistics about our United States.

Here’s what I found:
Only 5.5% of Minnesota’s population is Black.

In comparison to the United States at large, 13.1% of our American population in general is Black. And in Alabama, 26.5% are Black, while in neighboring Mississippi, 37.4% of that state’s residents are Black. Alabama’s Eastern neighbor Georgia has a closely similar percentage with a 31.2% Black population, while Tennessee is nearly half, with a 17% Black population.

Examining some other states, I found that Alabama’s Southern neighbor, Florida has a very closely similar Black population with 16.6%, while Louisiana’s Black population is just about double with 32.4%. The “Natural State” of Arkansas has a 15.6% Black population, while North and South Carolina are almost evenly tied with 22 & 28% respectively.

On the other hand, Texas has a lower Black population than either Tennessee or Arkansas with only 12.3%.

Kentucky? Only 8.1% of Kentuckians are Black.

Interestingly, of the 16 players on the Kentucky Wildcats Basketball team, only 6 are not Black. In other words, 62.5% of the team is Black – a clear majority. And yet, the state’s general population is completely and disproportionately unrepresentative of the team.

What about Virginia? With a 19.7% Black population, Virginia stands in distinct contrast to West Virginia, which only has a 3.5% Black population – a very stark contrast, indeed.

But what about some of the other Midwestern states?

Missouri has an 11.7% Black population, while only 3.2% of corn-fed Iowans are Black.

From Minnesota moving West, South Dakota has a mere 1.7% Black population, while Montana…

Well.. there just about no Black folks in that state, at all. Only a mere 0.6% – 6/10ths on one percent – of that state’s residents are Black.

A casual observation would be that it’s mighty White up North.

But let’s bring it back on home to Mississippi…

In a recent post shared by someone else on

For want of Barbecue, BBQ, Bar-B-Q, Bar-B-Que!

To be honest with you, I’ve hardly had any barbecue at all this season (which begins in the Spring) – and I’ve certainly not cooked any! I think, more than anything, that’s what I really miss… the cooking!

I’ve written about barbecue, the process and procedure, but not extensively.

Typically, when I order barbecue, I like to sample three sides which have traditionally accompanied barbecue. They are slaw, potato salad, and baked beans.

My choice of meat is pulled pork. I enjoy ribs, of course, but pulled pork is my standard. Although, there are times when a sampling of ribs or brisket are available.

Now, as a ‘purist,’ I do not believe that chicken can be barbecued, neither turkey, nor beef.

True.

No beef.

No poultry.

Only pork.

So there’s my bias.

Of course, I’ve never

Is Schizophrenic Science partially to blame for American Obesity?

There’s no question but that America’s increase in overall obesity is due in large part to two factors: Diet & Exercise.

More specifically, it is Poor Diet & Lack of Exercise which has brought about much – if not all – of our increased waistlines, and the accompanying health problems associated with obesity – diabetes, joint failure, etc.

To be certain, however, our nation is perhaps THE best fed – er, make that MOST fed – nation in the world, bar none. And, generally speaking, even when discounting obesity, we are a large people in stature precisely because of our excellent nutritional status. Other, lesser developed nations do not fare as well, literally and figuratively, because of that reason. People in Southeast Asian nations, the Far East, nations in the African continent, in central Europe and in South America… there are few people in the world whom are as giant – and I do NOT mean obese – as Americans.

Even before obesity became a public health issue, Americans were considered people of large stature because of our ability to produce food. There was no scarcity of it.

Now, however, the changing tide of work – with a move toward a computer-driven and service economy – Americans have increasingly become sedentary. Desk jobs, or jobs which require little physical activity, are commonplace, and along with those changes have come health problems as a natural consequence of extra weight.

Again, considering the technological changes which have occurred in our nation, the jobs some of our forebears once worked are nothing like the ones we work today. Whereas once, they labored manually, the mechanization of labor reduced their need to exert themselves as strenuously. And today, one farmer can sit in an air-conditioned tractor outfitted with GPS navigation, cellular telephone, and more, and work several hundreds – if not thousands – of acres, and not even break a sweat. Previously, that was unimaginable. Now, it’s commonplace.

Given that our lifestyles have been significantly changed because of mechanization & technology, it should also be understood that

The “How’s,” “Why’s,” and “Wherefore’s” of Barbecue

The annual "RC Cola & Moon Pie Festival" is held in Bell Buckle, TN. - Image by Miss Millificent via Flickr

As I had previously mentioned, barbecue is poor folks food.

Why?

Because ‘back in the day’ – even TOday – poor folks did not have electricity, and certainly did not even have the earliest of refrigerators, the venerable icebox – which was a primitive insulated cabinet into which a large block of ice was placed in the top. Why the top? If you recall your third grade science lesson, cool temperature air falls. The only ‘cooling system’ poor folks had was a creek, upon which they would build a small ‘house’ – or more accurately, a shed – to cool their food. Therefore, they did not have the luxury of storing raw meat. Not having the ability to refrigerate or freeze fresh meat meant that it had to be cooked, prepared and otherwise preserved – either through smoking, salting or other methods such as sausage making.

A common method of preserving meat was to smoke it.

Meat – again, which was most often pork – would be

How to make a simple, inexpensive barbecue smoker

For those uninitiated in the finer things of Southern culture, Barbecue is a staple Southern food.

In fact, it’s one of the primary food groups.

Snake Handler Double IPA

It’s right alongside beer.

Yep, there’s bread, also known as the “staff of life” more often, though, it’s cornbread; there’re vegetables, which include tomatoes, green beans, black-eyed peas, corn on the cob; liquid refreshments which include sweet tea, beer – and then… there’s barbecue.

It’s official… I’m a nerd.

Image via Wikipedia Centers for Disease Control and Prevention

Hey!

What do you read for fun?

It seemed an entirely apropos title for this entry.

What DO I read “for fun”?

Well, here are two excerpts from items I’m now reading.

Thanksgiving Carp (or should it be “crap”?)

My Thanksgiving this year was unremarkable.

I said jokingly – although with serious intent – that I should’ve gone to the homeless shelter to eat. At least that way I would’ve had some turkey, dressing and traditional food!

The ironic part of it all, was that I bought enough groceries to feed an army: 25 lb turkey, 20 lb ham, 10 lb pork tenderloin, 7 lb of three types sausage, 2 lb slab-cut bacon, mushrooms (shitake, portobello & white), onions, leeks, fresh spinach, cream, genuine maple syrup, pecans, walnuts, tomato paste, salad dressings, cheeses, and much, much more (over $300 worth)! The meat is now residing in the freezer, while the other perishables are in the refrigerator’s cooler drawer.

Perhaps it was my Matthew 22:9 moment. The well-read will recall that is the parable of the feast taught by Jesus Christ, in which the king made ready a feast but the invited guests didn’t show up. So, he commanded his servants to go out into the city streets, highways and byways and bid all to come to the feast.

My roommate is “vegetabletarian,” wasn’t invited anywhere by anyone she knew, and I didn’t get the invite from my folks because they were invited by my brother’s in-laws (Clifford & Jolene) to their place. I thought that was kind’a ass-holey of them, not my folks, to not invite me. I’m the elder of two, have neither spouse nor children, and don’t lead a secret life. Which is to say, C&J and all the gang know that. I guess they gave me the great big “FUCK YOU” this year.

But oh, dear LORD… don’t let ’em think for one moment they might be “dissing” me – their artificially nice world would cave in around them. But know what’s weird? He’s a Baptist-turned-Independent “holiness” preacher.

See what I mean? At least if I ate with the homeless folks, I’d have been around some folks that would’ve taken an interest in me.

As it was, I enjoyed the fellowship of one human being – my roommate and her dog Atticus – and one other… Mr. Jack Daniel’s whiskey.

Okay, enough carping.

So, the first turkey I had this season was at – of all places – a Chinese restaurant, the Sunday after Thanksgiving! Oh yeah… I also had some of my favorites: octopus salad, raw oysters, shrimp and kimchi, along with some beef – cooked, of course (though I’ve eaten it raw… yum! *LOL*).

I had a couple of laughs that day with my waitress and the folks at the table next to mine. I’m a personable fellow, and I like to laugh and smile.

Folks that know me, know that.

In retrospect, I suppose it all worked out for the best… though I still think it sucks.