Secret Bacon Code

bluesbob · Post by **bluesbob** » Sun Aug 22, 2010 5:35 am

chris2010 wrote:
bluesbob wrote:The long sobs of the violins of Autumn,
Wounds my heart with monotonous languor.
by Paul Verlaine (1844-1896) , "Chanson d'automne", from PoÃ¨mes saturniens, in Paysages tristes, no. 5, published 1866

Sssshhh...it's a secret code.

chris2010 · Post by **chris2010** » Sun Aug 22, 2010 5:48 am

bluesbob wrote:
chris2010 wrote:
bluesbob wrote:The long sobs of the violins of Autumn,
Wounds my heart with monotonous languor.
by Paul Verlaine (1844-1896) , "Chanson d'automne", from PoÃ¨mes saturniens, in Paysages tristes, no. 5, published 1866
Sssshhh...it's a secret code.

pppsssttt..... Sorry...

oneeyeddick · Post by **oneeyeddick** » Tue May 17, 2011 8:19 pm

Bacon Needs a bump.

TurtleNut · Post by **TurtleNut** » Wed May 18, 2011 7:20 am

Post by **AntiM** » Wed May 18, 2011 7:50 am

Golly, I thought the bacon fairies tied the bacon onto the bacon bushes with pretty pink ribbons. I had no idea there was a living cute little piggie bleeding to death, my goodness! I was such a child.

Pass the long pork, please.

ygmir · Post by **ygmir** » Wed May 18, 2011 7:53 am

tn, yes, another PETAPOS........thanks for that.

Ugly Dougly · Post by **Ugly Dougly** » Wed May 18, 2011 9:33 am

It didn't work. We're still carnivores.

Abigail J · Post by **Abigail J** » Wed May 18, 2011 10:19 am

Doesn't the moderator take this junk down! Eeeek.

Post by **AntiM** » Wed May 18, 2011 11:38 am

Abigail J wrote:Doesn't the moderator take this junk down! Eeeek.

Yes, we do.

Ugly Dougly · Post by **Ugly Dougly** » Wed May 18, 2011 12:39 pm

When she feels like it.

Lassen Forge · Post by **Lassen Forge** » Mon May 23, 2011 2:41 pm

Someone apparently wasn't raised where they raise livestock for meat...

I could counter with my Cow Gutting shot, but for now I will refrain...

(Funny, I still remember the guys butchering a steer or a hog out in the barn with a certain amount of fondness... maybe it was the knowledge of the kickass barbecue yet to come?)

Then again... think I read somewhere PETA = Politically Engorged Twit Activists...

Apox · Post by **Apox** » Wed May 25, 2011 10:13 am

bacon flavored bacon...

or a bacon straw, kinda like what you did when you drink soda through twizzlers...

momodumpling · Post by **momodumpling** » Fri May 27, 2011 8:36 am

Can you get pork scratchings Stateside?

I was thinking they'd make an excellent salty playa snack, but I've really only seen them in small packet Mr. Porky's form behind the bar in every single pub in Britain. Not exactly bacon, but close enough (fried pig fat, oh yes) and not as greasy for carting around in the bumbag (fannypack, if you will).

Ugly Dougly · Post by **Ugly Dougly** » Fri May 27, 2011 9:37 am

BIENVENIDOS AL HOMBRE ARDIENTE!

Ugly Dougly · Post by **Ugly Dougly** » Fri May 27, 2011 1:40 pm

o el hombre quema...

MyDearFriend · Post by **MyDearFriend** » Fri May 27, 2011 5:21 pm

momodumpling wrote:Can you get pork scratchings Stateside?

I was thinking they'd make an excellent salty playa snack, but I've really only seen them in small packet Mr. Porky's form behind the bar in every single pub in Britain. Not exactly bacon, but close enough (fried pig fat, oh yes) and not as greasy for carting around in the bumbag (fannypack, if you will).

Around here we call them pork rinds, and they come in lots of flavors. Wal-Mart should have them, as well as any place that sells gasoline (petrol).

worksofheart · Post by **worksofheart** » Sat May 28, 2011 1:45 am

I really wasn't prepared for the tied up piggy pic...but it's kinda like the birds and the bees...we really DO know where it comes from, even without anyone showing us photos....

I'll take mine extra crispy, please!

Simon of the Playa · Post by **Simon of the Playa** » Mon May 30, 2011 9:44 am

TurtleNut wrote:

i like my pigs WRAPPED in a blanket, thank you very much...

momodumpling · Post by **momodumpling** » Mon May 30, 2011 3:15 pm

MyDearFriend wrote:
Around here we call them pork rinds, and they come in lots of flavors. Wal-Mart should have them, as well as any place that sells gasoline (petrol).

Heh, pork rinds. I was definitely a trucker in a past life. Not sure about the flavours... I just like mine salty.

Mojori · Post by **Mojori** » Wed Jun 08, 2011 1:24 am

Jim Gaffigan on bacon:

[youtube][/youtube]

LLQchasm · Post by **LLQchasm** » Mon Jun 20, 2011 7:37 pm

Jackass · Post by **Jackass** » Sun Aug 14, 2011 12:59 pm

LLQchasm wrote:

There's something so wrong about this (Insert sounds of projectile vomiting)

theCryptofishist · Post by **theCryptofishist** » Mon Aug 15, 2011 7:44 pm

Was one of those bags of pork rinds called "Oontz"?

Mr.Coffee · Post by **Mr.Coffee** » Mon Aug 15, 2011 10:02 pm

In case you guys were wondering, that must be a ceremonial sacrifice of some sort. If you properly slaughter a pig, they're not conscious for it, and you wouldn't be able to catch the blood with just a bowl like that. If you do it mass-market, pig enters trough alive, pig comes out end of trough dead.

this is a thread about bacon, we love it, know where it comes from, and are going to continue to eat it. Get over yourself.

Here and there · Post by **Here and there** » Wed Aug 17, 2011 2:45 am

Mr.Coffee wrote:In case you guys were wondering, that must be a ceremonial sacrifice of some sort.

Food is not always mass produced. You've heard of blood sausage? (biroldo, boudin noir, blutwurst, morcilla, black pudding ...)

Slide piggy through a trough as you behead him, and I would think that waste material from the intestines would get mixed in with the blood, as the sphincter opens up and everything pours out. Not acceptable for the sausage makers. In truth, pretty darn disgusting as thoughts go even for the meat, but as large intestinal contents are semi-liquid until toward the very end, there would be no way to separate the blood from the fecal material. How does one wash something off of a liquid?

You know, at this point, vegetarian food suddenly got a lot more appealing. But maybe that's just me.

J/J · Post by **J/J** » Wed Aug 17, 2011 8:42 am

BACON ADVENTURE. If the timing is right on our drive West we hope to stop in Des Moines, for bacon wrapped tatter tots at High Life Lounge (of man verses food fame) Leaving Adirondacks in TWO days for Black Rock City.

Soon!

http://www.yelp.com/biz/high-life-lounge-des-moines

Drawingablank · Post by **Drawingablank** » Wed Aug 17, 2011 10:51 am

tootsybean wrote:BACON ADVENTURE. If the timing is right on our drive West we hope to stop in Des Moines, for bacon wrapped tatter tots at High Life Lounge (of man verses food fame) Leaving Adirondacks in TWO days for Black Rock City. Soon!

http://www.yelp.com/biz/high-life-lounge-des-moines

You guys have been so quiet lately, I thought you had already left.

That place sounds awesome - sort of like my basement, but with tap beer. Hope to fit it into our driving schedule.

Sic Pup · Post by **Sic Pup** » Wed Aug 17, 2011 2:53 pm

Drawingablank wrote:
tootsybean wrote:BACON ADVENTURE. If the timing is right on our drive West we hope to stop in Des Moines, for bacon wrapped tatter tots at High Life Lounge (of man verses food fame) Leaving Adirondacks in TWO days for Black Rock City. Soon!

http://www.yelp.com/biz/high-life-lounge-des-moines
You guys have been so quiet lately, I thought you had already left.

That place sounds awesome - sort of like my basement, but with tap beer. Hope to fit it into our driving schedule.

Well it is 5 1/2 hours out of Chicago. That says LUNCH to me.

Thanks!

graidawg · Post by **graidawg** » Wed Aug 17, 2011 3:42 pm

momodumpling wrote:
MyDearFriend wrote:
Around here we call them pork rinds, and they come in lots of flavors. Wal-Mart should have them, as well as any place that sells gasoline (petrol).

Heh, pork rinds. I was definitely a trucker in a past life. Not sure about the flavours... I just like mine salty.

these are 2 different products. pork rinds are a kind of crispy baconny thing quite nice but not pork scratchings which are burnt pig skin if you are really lucky you will get a hairy bit, its like the crackling you get from a really good roast pork joint. sigh i suspect they are on list of things you arent allowed to bring through customs though.

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