#2 2008-06-04 03:27:38
Mmmm---, I need this for my emergency food supply!
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#3 2008-06-04 03:49:25
Careful, fnord, if word gets out that you have canned bacon, you can bet your ass is gonna get swamped in Mad-Maxian food raiders in the post-apocalypse to come.
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#4 2008-06-04 20:40:56
What's with the quasi-hebraic font on the can?
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#5 2008-06-04 20:44:37
pALEPHx wrote:
What's with the quasi-hebraic font on the can?
They will be used as artillery in the upcoming Middle Eastern conflicts. We'll drop them all over the Middle East, and after the survivors of the war become hooked on bacon everyone will renounce their respective religions and there will finally be peace in the Middle East.
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#6 2008-06-04 23:19:32
If bacon can't do it, nothing can.
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?#8 2008-06-05 09:11:15
If you get a properly smoked and cured ham leg, it will hang for years. I have personally had 15 year old ham that has just hung in a cool dry place and cured.
Now if they could just figure out how I can skip the step of having to operate the can opener or heat it up. Perhaps some kind of self heating foil pouch?
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#9 2008-06-05 18:45:07
GooberMcNutly wrote:
If you get a properly smoked and cured ham leg, it will hang for years. I have personally had 15 year old ham that has just hung in a cool dry place and cured.
Now if they could just figure out how I can skip the step of having to operate the can opener or heat it up. Perhaps some kind of self heating foil pouch?
If you're in the market for a good country ham, I can turn you onto a place in the middle of goddamned nowhere South Carolina that makes the best in the world. The hams hang in a chicken wire cage to keep the dogs (and possibly also the negroes) out of them.
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#10 2008-06-06 09:56:18
Honey, I grew up on the southern border of Virginia, right outside of Smithfield, right in the middle of Virginia hams and boiled peanuts. I have been named after the most important plant in the world, the ground nut, the pinder, the ever loving goober. And when you feed your hawgs all them lovely peanut chaff, corn cobs and acorns, you get yourself some fine hocks ready for curing.
But the oldest ham I ever had was in Spain in Jerez. 15 year old jamon serrano, carved so thin you could read through it and served with the driest sherry you can imagine.
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#11 2008-06-06 10:23:10
when you feed your hawgs all them lovely peanut chaff, corn cobs and acorns, you get yourself some fine hocks
Oh Gawd ain't that the truth...I haven't had a Smithfield ham in ages, and right now I miss them so...
Sometimes living in Texas feels like exile.
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#12 2008-06-06 12:45:52
GooberMcNutly wrote:
Honey, I grew up on the southern border of Virginia, right outside of Smithfield, right in the middle of Virginia hams and boiled peanuts. I have been named after the most important plant in the world, the ground nut, the pinder, the ever loving goober. And when you feed your hawgs all them lovely peanut chaff, corn cobs and acorns, you get yourself some fine hocks ready for curing.
But the oldest ham I ever had was in Spain in Jerez. 15 year old jamon serrano, carved so thin you could read through it and served with the driest sherry you can imagine.
Some good hams come out of Smithfield, but I'll put this stuff up against any of it in the Pepsi Challenge.
Last edited by jesusluvspegging (2008-06-06 12:46:53)
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