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Ultimate Bacon Sarnie Poll........

Bacon Brown Red BBQ Mayo I Dont Dig on Swine

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Poll: Appropriate Condiment (22 members have cast votes)

You have to complete 250 battle in order to participate this poll.

So?

  1. HP? (4 votes [18.18%])

    Percentage of vote: 18.18%

  2. Daddies? (4 votes [18.18%])

    Percentage of vote: 18.18%

  3. Heinz Tomato? (6 votes [27.27%])

    Percentage of vote: 27.27%

  4. BBQ? (4 votes [18.18%])

    Percentage of vote: 18.18%

  5. Mayo? (2 votes [9.09%])

    Percentage of vote: 9.09%

  6. Another? Please Discuss... (2 votes [9.09%])

    Percentage of vote: 9.09%

  7. Yuk, Pigs Are Filthy Animals & I Don't Eat Filthy Animals! (0 votes [0.00%])

    Percentage of vote: 0.00%

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Erwin_Von_Braun #81 Posted 15 September 2018 - 10:38 AM

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View Postjabster, on 15 September 2018 - 09:18 AM, said:

 

For the rub, you may get a different flavour but the idea the oil seals the meat sounds like manure to me.

 

The steak part, yep that’s my thoughts on it and the only time I get fancy is with fillet. Add some Thyme and then in the sous vide for an hour or so. Finish it off in the pan.

 

That's why I love a T-Bone - fillet & sirloin in one big, juicy lump.

In fact, here's one I prepared earlier - wet weight was 32oz

 

DSC_0025.JPG

Just for giggles, this  is my most recent acquisition from the farm shop:

 

DSC_0001.JPG


 


 


 


 



jabster #82 Posted 15 September 2018 - 10:47 AM

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View PostErwin_Von_Braun, on 15 September 2018 - 09:38 AM, said:

 

That's why I love a T-Bone - fillet & sirloin in one big, juicy lump.

In fact, here's one I prepared earlier - wet weight was 32oz

 

DSC_0025.JPG

Just for giggles, this  is my most recent acquisition from the farm shop:

 

DSC_0001.JPG

 

 

Top of my steak list has to be rump as I think it has the best balance between tenderness and flavour with the advantage of being cheaper as well. One I can recommend is ox cheek and that’s when the sous vide comes into its own.

 

As for the bottom picture, is that a cured ham?



Nethraniel #83 Posted 15 September 2018 - 10:48 AM

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From a plain chemical point of view, the tasty aromatic compounds in herbs are lipophile. So, they dissolve and accumulate in oil and fat. This said, the aromatics go into the fat of the meat rather then the muscle cells. With that said, I would expect that the oil first extracts the aromatic compounds from the herbs and then it would go to the fatty parts of the meat more easily. However, the oil cannot penetrate very deep into the muscle fibres, because the cells are made mostly of water and charged liposaccharides. In the end I would say, it still works. 

Erwin_Von_Braun #84 Posted 15 September 2018 - 10:49 AM

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View Postjabster, on 15 September 2018 - 09:47 AM, said:

 

Top of my steak list has to be rump as I think it has the best balance between tenderness and flavour with the advantage of being cheaper as well. One I can recommend is ox cheek and that’s when the sous vide comes into its own.

 

As for the bottom picture, is that a cured ham?

 

It most certainly is sir.

Got three of them cured & smoked over oak - two sliced into middle-cut bacon.

 



jabster #85 Posted 15 September 2018 - 11:21 AM

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View PostErwin_Von_Braun, on 15 September 2018 - 09:49 AM, said:

 

It most certainly is sir.

Got three of them cured & smoked over oak - two sliced into middle-cut bacon.

 

 

That does sounds nice but unfortunately we’ve really tried to cut down on cured meats in the last several years. Something you may want to try is making your own salt beef. It does take a bit of time but it’s relatively simply.



jabster #86 Posted 15 September 2018 - 11:32 AM

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View PostNethraniel, on 15 September 2018 - 09:48 AM, said:

From a plain chemical point of view, the tasty aromatic compounds in herbs are lipophile. So, they dissolve and accumulate in oil and fat. This said, the aromatics go into the fat of the meat rather then the muscle cells. With that said, I would expect that the oil first extracts the aromatic compounds from the herbs and then it would go to the fatty parts of the meat more easily. However, the oil cannot penetrate very deep into the muscle fibres, because the cells are made mostly of water and charged liposaccharides. In the end I would say, it still works. 

 

It was more the idea that the reason dry rubs are better is because wet rubs seal the meat.


Edited by jabster, 15 September 2018 - 02:26 PM.


Erwin_Von_Braun #87 Posted 15 September 2018 - 11:33 AM

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View Postjabster, on 15 September 2018 - 10:21 AM, said:

 

That does sounds nice but unfortunately we’ve really tried to cut down on cured meats in the last several years. Something you may want to try is making your own salt beef. It does take a bit of time but it’s relatively simply.

 

Do you know what?

It's just occurred to me that I've never tried making my own salt beef - probably a good time to lay something down for Christmas - I'll look it up, thanks.

On that subject, fruit for the cake is soaking in rum as we converse.

10:35 Added after 1 minute

View PostNethraniel, on 15 September 2018 - 09:48 AM, said:

From a plain chemical point of view, the tasty aromatic compounds in herbs are lipophile. So, they dissolve and accumulate in oil and fat. This said, the aromatics go into the fat of the meat rather then the muscle cells. With that said, I would expect that the oil first extracts the aromatic compounds from the herbs and then it would go to the fatty parts of the meat more easily. However, the oil cannot penetrate very deep into the muscle fibres, because the cells are made mostly of water and charged liposaccharides. In the end I would say, it still works.

 

View Postjabster, on 15 September 2018 - 10:21 AM, said:

 

That does sounds nice but unfortunately we’ve really tried to cut down on cured meats in the last several years. Something you may want to try is making your own salt beef. It does take a bit of time but it’s relatively simply.

 

It is definitely a debate that has raged amongst BBQ types in the US for some time.

Personally, I prefer a dry rub, but it's all down to taste.



jabster #88 Posted 16 September 2018 - 08:22 AM

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View PostErwin_Von_Braun, on 15 September 2018 - 10:33 AM, said:

 

It is definitely a debate that has raged amongst BBQ types in the US for some time.

Personally, I prefer a dry rub, but it's all down to taste.

 

Food and WoT are a bit similar in that respect even as far as the no that doesn’t mean it tastes better it means you prefer the taste of it.



Erwin_Von_Braun #89 Posted 16 September 2018 - 09:12 AM

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View Postjabster, on 16 September 2018 - 07:22 AM, said:

 

Food and WoT are a bit similar in that respect even as far as the no that doesn’t mean it tastes better it means you prefer the taste of it.

 

Damn these heathens and their differences!

Everyone should think the way that I do!

:hiding:

 

 


 


Edited by Erwin_Von_Braun, 16 September 2018 - 09:14 AM.


jabster #90 Posted 16 September 2018 - 09:15 AM

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That felling when you see what’s happened to your post :)

Erwin_Von_Braun #91 Posted 16 September 2018 - 09:27 AM

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View Postjabster, on 16 September 2018 - 08:15 AM, said:

That felling when you see what’s happened to your post :)

 

It all went a tad pear shaped.

08:28 Added after 1 minute

Gone continental this morning - two pain au chocolat & a massive mug of Costa Rican coffee.


 



jabster #92 Posted 16 September 2018 - 09:39 AM

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View PostErwin_Von_Braun, on 16 September 2018 - 08:27 AM, said:

 

It all went a tad pear shaped.

08:28 Added after 1 minute

Gone continental this morning - two pain au chocolat & a massive mug of Costa Rican coffee.


 

 

It must be over ten years since I had a cup of coffee and yes I am one of those Brits that takes their own teabags when they go on holiday.

Erwin_Von_Braun #93 Posted 16 September 2018 - 09:47 AM

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View Postjabster, on 16 September 2018 - 08:39 AM, said:

 

It must be over ten years since I had a cup of coffee and yes I am one of those Brits that takes their own teabags when they go on holiday.

 

Same here, especially when I'm in the US - as much as I love those people, they haven't a scoobies about tea.

Erwin_Von_Braun #94 Posted 16 September 2018 - 12:23 PM

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Time for another one - got a couple of English muffins this time & a few slices of black pudding.

Going to give Jabsters recommendation a try & lace it with a dash of mustard.



jabster #95 Posted 16 September 2018 - 12:41 PM

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View PostErwin_Von_Braun, on 16 September 2018 - 11:23 AM, said:

Time for another one - got a couple of English muffins this time & a few slices of black pudding.

Going to give Jabsters recommendation a try & lace it with a dash of mustard.

 

Well I hope you like the idea. Every household should have a jar of English Mustard in my opinion.



Erwin_Von_Braun #96 Posted 16 September 2018 - 12:48 PM

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View Postjabster, on 16 September 2018 - 11:41 AM, said:

 

Well I hope you like the idea. Every household should have a jar of English Mustard in my opinion.

 

Complete agreement.

However, this is the part where I tell you I only have French Full-Grain :hiding:



OIias_of_Sunhillow #97 Posted 16 September 2018 - 12:51 PM

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View PostErwin_Von_Braun, on 16 September 2018 - 11:48 AM, said:

 

Complete agreement.

However, this is the part where I tell you I only have French Full-Grain :hiding:

 

Only excusable if it's Colman's

Erwin_Von_Braun #98 Posted 16 September 2018 - 12:53 PM

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View PostOIias_of_Sunhillow, on 16 September 2018 - 11:51 AM, said:

 

Only excusable if it's Colman's.

 

Maille :(

OIias_of_Sunhillow #99 Posted 16 September 2018 - 01:02 PM

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View PostErwin_Von_Braun, on 16 September 2018 - 11:53 AM, said:

 

Maille :(

 

:teethhappy:

 

If you like mustard, you just must visit the Colman's shop in Norwich city centre.

The smell is fantastic. The variety amazing. And some real gems in there.



Erwin_Von_Braun #100 Posted 16 September 2018 - 01:04 PM

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View PostOIias_of_Sunhillow, on 16 September 2018 - 12:02 PM, said:

 

:teethhappy:

 

If you like mustard, you just must visit the Colman's shop in Norwich city centre.

The smell is fantastic. The variety amazing. And some real gems in there.

 

If I'm ever in that part of the land, I shall have a nose.




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