The Sewing Place

Bacon Bones...

Pinkstar

Re: Bacon Bones...
« Reply #15 on: February 03, 2018, 13:05:13 PM »
Whilst on the subject of bacon, whatever happened to the rind?  It seems that this is now a 'specialist' product  :angry: as it is not on the supermarket shelves and even a local butcher sells bacon without it.  I tracked some down some lovely stuff in Borough Market but, of course, had to pay the price.  I shall be haunting the local farmers' markets in my continuing search.

I dunno, but we always used to cut it off before cooking.

Roger

Re: Bacon Bones...
« Reply #16 on: February 03, 2018, 13:23:14 PM »
Hmm rinds... our local butcher leaves them on so I trim and fry them. Delicious :)
A bit of a vintage sewing machine nut! Singers: 500a, 401g, 48k Elnas: lotus SP & grasshopper, Bernina 530-2 F+R 504, Pfaff 30, Cresta T-132

Ravingdoll

Re: Bacon Bones...
« Reply #17 on: February 03, 2018, 14:38:32 PM »
I have my grandmother’s Good Housekeeping book from the early 1960s I think it is, it proudly has on the cover that it has ‘colour photos’.  Anyway the pictures of the food, such as the bacon rashers which are probably a third fat/rind and the fat marbelling in joints of beef shows how much food has changed over the years.  I don’t think olive oil, avocados, pasta etc get a look in. 

It also gives very useful tips on how you should do as much preparation early on in the day as you can so that your husband doesn’t have to come home to a frazzled wife and gives you time to take off your pinny, do your hair and lipstick and make sure you have his favourite drink poured.  That bit might have changed too! 

UttaRetch

Re: Bacon Bones...
« Reply #18 on: February 03, 2018, 16:20:18 PM »
What goes around comes around.

Ploshkin

Re: Bacon Bones...
« Reply #19 on: February 03, 2018, 16:26:41 PM »
Quote
Whilst on the subject of bacon, whatever happened to the rind?
Come to that, what's happened to the long tail on back rashers - that's the best bit.  You only seem to be able to get short back these days (with the tail cut off)
Life's too short for ironing.

Tamnymore

Re: Bacon Bones...
« Reply #20 on: February 03, 2018, 16:40:13 PM »
This thread is making me hungry! I tend to go easy on bacon and processed meat nowadays (nitrites  :'( ) but I did find some Ayrshire bacon in the local butcher so we enjoyed that this morning. Ayrshire rashers are long rashers of bacon that go right across the back - nom, nom, nom.  :P

I've tried the new naked bacon which 'may' be better for you. It was ok but not quite as nice as traditional bacon so I'll stick to the real thing as an occasional treat.
'One should either be a work of art, or wear a work of art.' Oscar Wilde

Efemera

Re: Bacon Bones...
« Reply #21 on: February 03, 2018, 16:57:43 PM »
Bones in the pressure cooker......

Roger

Re: Bacon Bones...
« Reply #22 on: February 03, 2018, 19:56:17 PM »
@Tamnymore I used to get traditional bacon but nitrate free from Devon Rose. Who are really lovely and very helpful around niche requirements.

I did the kids sprouts with garlic and bacon... which are always a favourite. No really they love them!
A bit of a vintage sewing machine nut! Singers: 500a, 401g, 48k Elnas: lotus SP & grasshopper, Bernina 530-2 F+R 504, Pfaff 30, Cresta T-132

crooknees

Re: Bacon Bones...
« Reply #23 on: February 05, 2018, 18:43:39 PM »
My butcher sells his bacon with the rinds on. I trim them off to prevent the bacon curling when it crisps. I always fry the rinds first to 'grease the pan'. when crisp, I chew them, while the rashers cook. :loveit:
Our living room, which used to have a cooking range fitted, has a grease stain in the plaster beside the chimney breast, where the side of bacon used to hang.
crooknees - buried under a mountain of fabric and yarn.

arrow

Re: Bacon Bones...
« Reply #24 on: February 07, 2018, 22:58:41 PM »
If I buy a packed of very thin bacon slices the rind is usually cut off, but if I buy a larger piece of bacon and cut it my self it's there. Bacon quality varies here, lots of producers sort of pump water into the bacon, with the excuse it loose some in the smoking process. Others are labeled "pure bacon, traditionally made", as a sell point that it's not "rehydrated". You probably don't have this problem in the UK. I tend to look for less fatty bacon, but I know several who insist the flavor is in the fat.

Francesca

Re: Bacon Bones...
« Reply #25 on: February 07, 2018, 23:03:28 PM »
I always cut the fat and rind off. Maybe I should post it to you all.

I don't like my bacon too crispy and at that stage, the fat is too slimy. So I usually trim it all off and half-share it between the cat and the boyfriend.

If I buy bacon just for myself, I buy medallions.