Comments on: Bacon in a can for victory! http://boingboing.net/2010/02/15/bacon-in-a-can-for-v.html Brain candy for Happy Mutants Thu, 23 May 2013 19:52:00 +0000 hourly 1 http://wordpress.org/?v=3.4.1 By: JustOk http://boingboing.net/2010/02/15/bacon-in-a-can-for-v.html#comment-714308 JustOk Wed, 30 Nov -0001 00:00:00 +0000 #comment-714308 You had me at bacon. You had me at bacon.

]]> By: Comedian http://boingboing.net/2010/02/15/bacon-in-a-can-for-v.html#comment-714313 Comedian Wed, 30 Nov -0001 00:00:00 +0000 #comment-714313 Modern canned bacon sounds dreadful by comparison. http://www.avclub.com/articles/taste-test-yoders-canned-bacon-and-oscar-mayer-ful,2481/ Modern canned bacon sounds dreadful by comparison.

http://www.avclub.com/articles/taste-test-yoders-canned-bacon-and-oscar-mayer-ful,2481/

]]> By: igpajo http://boingboing.net/2010/02/15/bacon-in-a-can-for-v.html#comment-715131 igpajo Wed, 30 Nov -0001 00:00:00 +0000 #comment-715131 Okay so this morning I was making some Hormel bacon and I figured I'd give it a try with a slice or two. Boiled for a little less then 5 minutes, dried it off and slapped it on a hot griddle and fried it. It got crispy fast, but it was the blandest bacon I've ever tasted. Boiled the flavor right out of it. I think KeithIrwin was right, doesn't really serve a purpose with modern bacon. Okay so this morning I was making some Hormel bacon and I figured I’d give it a try with a slice or two. Boiled for a little less then 5 minutes, dried it off and slapped it on a hot griddle and fried it. It got crispy fast, but it was the blandest bacon I’ve ever tasted. Boiled the flavor right out of it. I think KeithIrwin was right, doesn’t really serve a purpose with modern bacon.

]]> By: Iskander http://boingboing.net/2010/02/15/bacon-in-a-can-for-v.html#comment-714398 Iskander Wed, 30 Nov -0001 00:00:00 +0000 #comment-714398 No need to send this to Scalzi. <em>p(He's already seen it) = 1</em> No need to send this to Scalzi.

p(He’s already seen it) = 1

]]> By: Anonymous http://boingboing.net/2010/02/15/bacon-in-a-can-for-v.html#comment-714165 Anonymous Wed, 30 Nov -0001 00:00:00 +0000 #comment-714165 "Overseas sliced" I'm thinking that yesteryear's "war rations" are today's generic consumer goods... “Overseas sliced”

I’m thinking that yesteryear’s “war rations” are today’s generic consumer goods…

]]> By: igpajo http://boingboing.net/2010/02/15/bacon-in-a-can-for-v.html#comment-714175 igpajo Wed, 30 Nov -0001 00:00:00 +0000 #comment-714175 Mmm...bacon. So on the foil lid it says "Boil slices in water for 5 minutes. Remove, drain, and Fry." Why would you boil it before frying? Is that to kill any bacteria? Is this something they used to do because of different shipping methods? Just curious since I've only ever baked or fried my bacon. The thought of boiling the bacon first just sounds wrong. Unless it's for the purpose of killing bacteria. Mmm…bacon.
So on the foil lid it says “Boil slices in water for 5 minutes. Remove, drain, and Fry.” Why would you boil it before frying? Is that to kill any bacteria? Is this something they used to do because of different shipping methods? Just curious since I’ve only ever baked or fried my bacon. The thought of boiling the bacon first just sounds wrong. Unless it’s for the purpose of killing bacteria.

]]> By: KeithIrwin http://boingboing.net/2010/02/15/bacon-in-a-can-for-v.html#comment-714437 KeithIrwin Wed, 30 Nov -0001 00:00:00 +0000 #comment-714437 The boiling is probably to remove excesses as indicated. It probably won't do much with modern bacon because modern bacon isn't really cured, it's just infused with salt water. After Italy surrendered in WW2, they had problems with food shortages, so the US sent them surplus ratios. As a result, they had good amounts of bacon and eggs. This lead to the spreading of the recipe for pasta carbonara which had formerly just been a regional dish (and not served that commonly). The boiling is probably to remove excesses as indicated. It probably won’t do much with modern bacon because modern bacon isn’t really cured, it’s just infused with salt water.

After Italy surrendered in WW2, they had problems with food shortages, so the US sent them surplus ratios. As a result, they had good amounts of bacon and eggs. This lead to the spreading of the recipe for pasta carbonara which had formerly just been a regional dish (and not served that commonly).

]]> By: Antinous / Moderator http://boingboing.net/2010/02/15/bacon-in-a-can-for-v.html#comment-714186 Antinous / Moderator Wed, 30 Nov -0001 00:00:00 +0000 #comment-714186 <i>The thought of boiling the bacon first just sounds wrong.</i> Some cured foods benefit from pre-prep like soaking or boiling to get rid of excess salt, nitrates, etc. The thought of boiling the bacon first just sounds wrong.

Some cured foods benefit from pre-prep like soaking or boiling to get rid of excess salt, nitrates, etc.

]]> By: SamSam http://boingboing.net/2010/02/15/bacon-in-a-can-for-v.html#comment-714444 SamSam Wed, 30 Nov -0001 00:00:00 +0000 #comment-714444 Hmmm, I think it would be an interesting experiment. There's no reason that it would be soggy. Not if you dried it off first and then fried it nice and crisp. There are many situations in which a nice braise helps tenderize the proteins in the meat before a serious sear crisps them up. It's probably unlikely that this would transfer to a piece of meat cut as thinly as bacon, though. I think that there's probably an 90% chance that this would turn out worse than frying alone, 8% chance that it wouldn't be significantly different, and a 2% chance that it could actually be quite good. Maybe I'll try this tonight, since no one's at home tonight so they won't think I'm too weird... Hmmm, I think it would be an interesting experiment. There’s no reason that it would be soggy. Not if you dried it off first and then fried it nice and crisp.

There are many situations in which a nice braise helps tenderize the proteins in the meat before a serious sear crisps them up. It’s probably unlikely that this would transfer to a piece of meat cut as thinly as bacon, though.

I think that there’s probably an 90% chance that this would turn out worse than frying alone, 8% chance that it wouldn’t be significantly different, and a 2% chance that it could actually be quite good. Maybe I’ll try this tonight, since no one’s at home tonight so they won’t think I’m too weird…

]]> By: igpajo http://boingboing.net/2010/02/15/bacon-in-a-can-for-v.html#comment-714199 igpajo Wed, 30 Nov -0001 00:00:00 +0000 #comment-714199 Hmm. Might have to try it sometime just to see what effect it has. Thanks! Hmm. Might have to try it sometime just to see what effect it has. Thanks!

]]> By: SamSam http://boingboing.net/2010/02/15/bacon-in-a-can-for-v.html#comment-718296 SamSam Wed, 30 Nov -0001 00:00:00 +0000 #comment-718296 Glad you did it before I ever got around to it then. Hooray science! Glad you did it before I ever got around to it then. Hooray science!

]]> By: Rich Keller http://boingboing.net/2010/02/15/bacon-in-a-can-for-v.html#comment-714464 Rich Keller Wed, 30 Nov -0001 00:00:00 +0000 #comment-714464 As far as I'm concerned, Bacon in a Can is a victory unto itself. As far as I’m concerned, Bacon in a Can is a victory unto itself.

]]> By: Chuck http://boingboing.net/2010/02/15/bacon-in-a-can-for-v.html#comment-714981 Chuck Wed, 30 Nov -0001 00:00:00 +0000 #comment-714981 At first I thought it was a bacon version of the ice cream push up. At first I thought it was a bacon version of the ice cream push up.

]]> By: frogworth http://boingboing.net/2010/02/15/bacon-in-a-can-for-v.html#comment-714217 frogworth Wed, 30 Nov -0001 00:00:00 +0000 #comment-714217 Just look at it. Just look at it.

]]> By: memoi2001 http://boingboing.net/2010/02/15/bacon-in-a-can-for-v.html#comment-714234 memoi2001 Wed, 30 Nov -0001 00:00:00 +0000 #comment-714234 I think the boiling is for the same reason salted meat has to be soaked. It doesn't seem to mention how it's conserved, but it doesn't look like vacuum packed so I'd guess salted or somesuch? I doubt normal bacon would benefit from boiling though, quite the opposite even.. Soggy bacon, yuch... I think the boiling is for the same reason salted meat has to be soaked.

It doesn’t seem to mention how it’s conserved, but it doesn’t look like vacuum packed so I’d guess salted or somesuch?
I doubt normal bacon would benefit from boiling though, quite the opposite even..
Soggy bacon, yuch…

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