sportster73hp
50 Cal.
- Joined
- Jan 16, 2020
- Messages
- 1,014
- Reaction score
- 784
I worked with that lady. And she has two kayaks on the roof rack.…with a COEXIST bumper sticker!!!! Funny thread gents, awesome!!!
And a kayak on top!
I worked with that lady. And she has two kayaks on the roof rack.…with a COEXIST bumper sticker!!!! Funny thread gents, awesome!!!
And a kayak on top!
As a kid here in Florida I ate my share of squirrel and dumplings and "swamp cabbage" which is the heart of the sabal palm. One main seasoning was always bacon drippings. Granny kept a coffee can off to the side of the stove (kerosene) filled with drippings and they were used in almost everything she cooked. Some folks now say "It's a wonder that stuff didn't kill you". Collard greens without bacon drippings are definitely not as good. I'm 82 and my cholesterol is great. I still eat my share of bacon. Granny died at 93 and not from eating bacon fat, the doctor said she "just wore herself out".I would not use bacon grease on my muzzleloaders. The folks who know can debate the types of salts that are in bacon and bacon grease. All I can say is that it tastes salty, and while I have not actually tried it as a gun grease or patch lube, I‘m not willing to take a chance with it, as there are so many other products out there that are known to work well.
I think there was a character in one of William Faulkner’s books or stories who decided to kill a man. He got an old ten-gauge shotgun from somewhere, and the story described how he made a cleaning rod out of cane, cleaned up the gun, and greased it with bacon grease. The next day, the gun looked as if it had been dusted with snuff.
One other thing that has not been addressed is that bacon has to get pretty hot to cook, and I think bacon grease gets overheated in the process. It isn’t just greasy, but is also kind of sticky, and kind of brownish in color. On the other hand, pure lard, as well as beef and mutton tallow, is slick and greasy, and very white. Again, I have not actually experimented with bacon grease in shooting, but I just can’t come up with a good reason to do so.
The question was a good one, though, and led to a fun discussion.
As a post script, I don’t eat bacon much any more, but I have it once in a while and I love it. However, I discovered that there is a special ”bacon cooker” that you use in the microwave. It’s like a hard plastic plate with high, narrow ridges on it, spaced about half an inch apart. You lay a paper towel on it, lay the bacon on the towel, then put another layer or two of paper towel on top. Microwave it on high for about 55 seconds per strip of bacon. You have to experiment a little with the cooking time, but once you get it figured out, the bacon comes out perfect. It cooks a lot faster than in a skillet on the stovetop, and all of the grease ends up in the paper towels. There’s minimal cleanup. However, you still get that bacon aroma wafting through the house and hanging in the air for hours afterward.
Life is good, and it’s even better with bacon.
Notchy Bob
It is very good on pancakesBeen saving bacon grease from microwaving strips for breakfast. Currently storing in a lidded plastic gallon icecream container. What are some good uses for this product in muzzle loading?
And...Merry Christmas to all of you! You are a valued set of folks in my life.
Dan
Obviously you danced with the wrong girl.In 1976, I slow danced with a girl. We both were interested in the other. During the dance I remember her sniffing. She lost all interest in me immediatly. I was confused, as is normal for such matters when you are 14 YO. 40 years later my sister broke the news. The reason the girl lost interest in me was because I smelled like bacon! It was off putting for her. I had cooked bacon for breakfast.
Hey Hey, let's not get all anti kyaki here.And a kayak on top!
I lived in south Florida for a year and never understood why they called those "cabbage palms""swamp cabbage"
Mystery solved!I just put a little bacon grease on my cast iron skillet, followed by 2 eggs and 2 slices of bologna. Got em cooked up, put between 2 slices of bread and 2 slices of American cheese. Added a little more bacon grease to the skillet and fried the sammich. So dang good! That’s why I’m sitting here on the interweb instead of doing something outside.
This is a gimmick like "Global Climate Change". The diagnosis "High Chloesterol" is used nearly universally by medial providers these days. It ensures that they get a recurrent income from repeat blood testing and "follow-up" visits. whether they get any return from pharma for the prescription drug sales is anybody's guess. There is No one-to-one link between this treatment and cardiac health. In diabetes, for example, there is. You fail to take your insulin properly, you die.Yup, butter
I was just reading today that the cholesterol/heart disease connection has never been "connected". Acceptable scientific papers still refer to it as "The lipid ( cholesterol) HYPOTHESIS" (my upper case).
Most people way over cook brussels sprouts and cabbage no overcooking no bad smell tastes great. Love raw cabbage or crocked in salt, bio food.There are people out there who DON’T like Brussel sprouts?
And a Merry Christmas to all as well from Canada.Been saving bacon grease from microwaving strips for breakfast. Currently storing in a lidded plastic gallon icecream container. What are some good uses for this product in muzzle loading?
And...Merry Christmas to all of you! You are a valued set of folks in my life.
Dan
Its not THAT corrosive it dosn,t seep into the barrel in any normal use no worse that the powder. Ive never use Pyrodex ect so I cant speak for them sorts , I've carried my rifles days at a time with out problems . RudyardM/l barrel steel is not made for salt to be used in it. Black powder is bad enough w/o adding more corrosives to it.
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