Report on Alton Brown's City Ham



sf replied to Steve (I undid top-posting, which causes crabs):

>> Nothing you wrote proves your original point (or disproves ours).
>> I especially like d the part about salt water brining being a
>> pickle. That's a classic.
>>
>> For economy sake, commercial hams nowdays are injected with a
>> brining solution containing nitrites. Not long ago they were
>> simply soaked in that same solution. A brine contains salt.
>> Sodium nitrite (and nitrate) is a salt.
>
> Who are you replying to?
> ``````````

Steve was replying to ***** Katz. ***** had made the completely ignorant
(and yet typical for *****) assertion that the method used to make "city"
hams wasn't a cure, it was a pickle.

Bob
 
One time on Usenet, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
said:

> sf replied to Steve (I undid top-posting, which causes crabs):

So *that's* what causes those... ;-)


--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~
 
On 28 Dec 2005 14:58:12 -0600, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

> Steve was replying to ***** Katz. ***** had made the completely ignorant
> (and yet typical for *****) assertion that the method used to make "city"
> hams wasn't a cure, it was a pickle.

I love pickles. As long as they're dill and garlic. Wait. That
would be weird on ham.

Carol, who has decided to decline Sheldon's offer of a ham dinner
 
On Wed, 28 Dec 2005 21:04:49 GMT, [email protected]
(S'mee) wrote:

> One time on Usenet, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
> said:
>
> > sf replied to Steve (I undid top-posting, which causes crabs):
>
> So *that's* what causes those... ;-)

How did I miss that, Bob? Hilarious!

Carol
 
On Tue, 27 Dec 2005 23:37:09 -0800, sf
<[email protected]> wrote:

>Who are you replying to?

Certainly you use a threaded newsreader. Don't go Katz on me.

-sw
 
On Wed, 28 Dec 2005 16:38:17 -0600, Damsel in dis Dress
<[email protected]> wrote:

>On 28 Dec 2005 14:58:12 -0600, "Bob Terwilliger"
><virtualgoth@die_spammer.biz> wrote:
>
>> Steve was replying to ***** Katz. ***** had made the completely ignorant
>> (and yet typical for *****) assertion that the method used to make "city"
>> hams wasn't a cure, it was a pickle.
>
>I love pickles. As long as they're dill and garlic. Wait. That
>would be weird on ham.

Shedon wants to let the ham sit at room temp for 2-3 weeks and
wait until it ferments, just like a pickle. I think that's what
he was trying to say, at least <shrug>

-sw
 
Steve Sqwertz squirted:

> On Tue, 27 Dec 2005 23:37:09 -0800, sf
> <[email protected]> wrote:
>
> >Who are you replying to?
>
> Certainly you use a threaded newsreader. Don't go Katz on me.
>


L - A - M - E retort, Sqwertz!

--
Best
Greg
 
On Wed, 28 Dec 2005 19:38:02 -0600, Steve Wertz
<[email protected]> wrote:

> Shedon wants to let the ham sit at room temp for 2-3 weeks and
> wait until it ferments, just like a pickle. I think that's what
> he was trying to say, at least <shrug>

Sounds yummy! When's dinner?

Carol
 
On Wed, 28 Dec 2005 19:34:36 -0600, Steve Wertz wrote:

> On Tue, 27 Dec 2005 23:37:09 -0800, sf
> <[email protected]> wrote:
>
> >Who are you replying to?
>
> Certainly you use a threaded newsreader. Don't go Katz on me.
>
> -sw

I'd already deleted the first half the thread and it wasn't worth
googling.
--

Practice safe eating. Always use condiments.
 
On Wed, 28 Dec 2005 18:00:08 -0800, sf
<[email protected]> wrote:

>On Wed, 28 Dec 2005 19:34:36 -0600, Steve Wertz wrote:
>
>> On Tue, 27 Dec 2005 23:37:09 -0800, sf
>> <[email protected]> wrote:
>>
>> >Who are you replying to?
>>
>> Certainly you use a threaded newsreader. Don't go Katz on me.
>
>I'd already deleted the first half the thread and it wasn't worth
>googling.

I never delete anything. I've got all my text groups going back
at least 4 years. That way I can go back and finger point: "Back
in 1999 you said..." without having to rely on the lame
Deja-Google.

ObFood: Veal piccata for dinner tonight. Cadbury Creme Eggs for
dessert.

-sw
 
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