Are you already in, going in, or returning from having been in? This doesn't change the answer, I suppose. If you're going in to be able more discreetly to mark your territory then it doesn't count.
I don't know about bacon of the month (I like good apples and oranges but am not in any of those fruit-of-the-month clubs) but if you think artisinal bacon isn't a good thing then you don't know about how bacon used to be made and how it's made (in factories, from factory raised hogs) now.
Calling it "artisinal" is perhaps silly, but I'd rather have bacon made by traditional methods, whether from some redneck smokehouse that's still using those methods, or by someone was learend 'em recently enough to think they're artisinal.
Hog factories, chicken factories, and meat from both sealed in waterlogged packaging seems more like endtimes time me.
I couldn't find a description of the different varieties, but I'd like to know what they're offering. My grandfather adored onions. Before it caused him heart burn, he would have gladly eaten a bermuda onion like an apple. Someone got him an onion of the month gift certificate which was the perfect present for him.
By the by, bacon differs not just in cooking style, but the location from whence the bacon is cut. Canadian bacon comes from the back, everything else, as far as I'm aware, uses the cut from the stomach.
I figured you jews and muslims might not know that.
"From whence" is one of those logical pleonasms with a surprisingly long and distinguished pedigree, i.e., Shakespeare (or another guy by that name) used it.
actually,"the apostopher's" birthday is coming up, Nov. 28th. Sagittarian, don't you know.
thanks for the tip..." no other club in the universe gives you as much pleasure and sheer delight as The Bacon of the Month Club" hmmm...definately sounds right up his alley.
sheer delight indeed.
Posted by
roberta aka mrs. apostropher |
Link to this comment |
10- 8-05 9:29 PM
Now if they can just 'round up some artisinal whores (courtesans?) to come over and cook up that bacon for you, then they'll have a real moneywinner on their hands.
And not to get all preachy, but factory-farmed meat really is an abomination, for the animals themselves, for the poor f&%#ers who work there, for the surrounding communities that have to put up with the massive stench and pollution, for the environment, and, by all indications, for the consumer, healthwise.
The only things it's got going for it is that it's cheap, but that's primarily because the producers get huge water subisidies and don't have to pay for most of the externalities they create.
Bacon of the Month is some pretty damn expensive bacon, but in most areas of the country it's possible to get serious quality bacon, from a local producer who pasture-raises animals, for a lot less.
Bacon from the farmers market in our old home in Illinois was truly a transcendent experience. I hope we can drop the word artisanal from our vocabulary but keep enjoying slow food, hand made by local farms.
Oops. I forgot to get back to this thread earlier.
Yes, ogged, really I was--but no longer am--in the Bacon of the Month Club. It was a gift from my wife. And yes, the bacon is really, really good; it's like a different food from what they sell at the store, almost. Leaner, and with significantly more subtle flavors (though they are also quite salty, like the bacon we all know [well, except our Kosher/Halal/Buddhist friends]).
The people who run the thing have all sorts of unhealthy but delicious "_____ of the Month" clubs, too.
You know, despite the fact that I would never have dreamed of using their services, and would have sneered at anyone I knew who did, when I googled BaconWhores for the link and found out that it was actually a hoax (I had suspected so before when I first saw the site (via, naturally, Teh Apostropher), but then it was just so well done), I felt inexplicably sad.
Chinese sages (Buddhist monks) have such low body fat that they auto-mummify odorlessly. (The bad smell from cadavers comes from fat). After a month drying out they gild the eminent ones and hang them up in the meditation hall.
Jeremy Bentham, by contrast, required elaborate preparation.
I think I've mentioned this before, but the most popular property casebook includes a photo of Jeremy Bentham's course in order to illustrate the ways society caters to the desires of the dead.
This is the best example I've heard in a long time of the genius of capitalism.
Posted by Adam Kotsko | Link to this comment | 10- 8-05 5:13 PM
Which is your favorite perk?
I'm looking forward to the informative notes, but I can see the weirdness of a rubber pig toy trumping all comers. Bet that comic is hilarious, too.
Coming in on Saturday night doesn't count unless I actually do work, right?
Posted by FL | Link to this comment | 10- 8-05 6:02 PM
Are you already in, going in, or returning from having been in? This doesn't change the answer, I suppose. If you're going in to be able more discreetly to mark your territory then it doesn't count.
Posted by ben wolfson | Link to this comment | 10- 8-05 6:04 PM
I just got in.
By the way, have we talked about the Pork Dukes yet?
Posted by FL | Link to this comment | 10- 8-05 6:38 PM
Totally check out this track. Cool.
You had better be working right now, Ben.
Posted by FL | Link to this comment | 10- 8-05 6:41 PM
Just takin' a bathroom break, boss.
Is your time zone a matter of public record, then? I wasn't sure.
Posted by ben wolfson | Link to this comment | 10- 8-05 6:48 PM
I define "night" broadly, so as to get extra martyr credit.
Posted by FL | Link to this comment | 10- 8-05 7:17 PM
Isn't anytime after 5pm "night"? This isn't a "late afternoon" "early evening" kinda crowd, is it?
Posted by ogged | Link to this comment | 10- 8-05 7:19 PM
Completely unrelated to anything, but i'm at my cousin's wedding right now. They have internet access at the reception.
My cousin is geekawesome.
That is all.
Posted by Matt F | Link to this comment | 10- 8-05 7:19 PM
Boy, that is awesome. Your cousin deserves some bacon.
Posted by ogged | Link to this comment | 10- 8-05 7:26 PM
Clearly, you've never been a member of the Bacon of the Month Club. That is some m-fucking good bacon.
If it's a harbinger of the End Times, I just hope that whether I'm with the lambs or the goats, they're feeding my group bacon that good.
Posted by dj moonbat | Link to this comment | 10- 8-05 7:26 PM
You're a member?! For realz?
Posted by ogged | Link to this comment | 10- 8-05 7:30 PM
I don't know about bacon of the month (I like good apples and oranges but am not in any of those fruit-of-the-month clubs) but if you think artisinal bacon isn't a good thing then you don't know about how bacon used to be made and how it's made (in factories, from factory raised hogs) now.
Calling it "artisinal" is perhaps silly, but I'd rather have bacon made by traditional methods, whether from some redneck smokehouse that's still using those methods, or by someone was learend 'em recently enough to think they're artisinal.
Hog factories, chicken factories, and meat from both sealed in waterlogged packaging seems more like endtimes time me.
Posted by TomF | Link to this comment | 10- 8-05 7:46 PM
I'm just poking fun at calling it "artisanal," not that big-grocery bacon is the bacon standard.
Posted by ogged | Link to this comment | 10- 8-05 7:55 PM
I couldn't find a description of the different varieties, but I'd like to know what they're offering. My grandfather adored onions. Before it caused him heart burn, he would have gladly eaten a bermuda onion like an apple. Someone got him an onion of the month gift certificate which was the perfect present for him.
Posted by bostoniangirl | Link to this comment | 10- 8-05 8:00 PM
I realized I was taking it too seriously--my real failing as a commenter.....
Is this more apocalyptic-- Necktie of the month?
Or "nut of the month"....
There's a "weed of the month club" for Florida k-12 librarians use to cut back their collection (Quick! Call Nicholson Baker!). This month's weed? WWII!
Posted by TomF | Link to this comment | 10- 8-05 8:07 PM
Shouldn't it be "the apotropher"?
Posted by Michael | Link to this comment | 10- 8-05 8:10 PM
By the by, bacon differs not just in cooking style, but the location from whence the bacon is cut. Canadian bacon comes from the back, everything else, as far as I'm aware, uses the cut from the stomach.
I figured you jews and muslims might not know that.
Posted by Michael | Link to this comment | 10- 8-05 8:12 PM
Isn't "from whence" pleonastic?
Love,
My Inner Ben
Posted by FL | Link to this comment | 10- 8-05 8:13 PM
[redacted]
Posted by [redacted] | Link to this comment | 10- 8-05 8:14 PM
Isn't "from whence" pleonastic??
This is, like, adessed to Weiner or someone else not me, right?
Posted by Michael | Link to this comment | 10- 8-05 8:18 PM
Now can I mention Boston Buns?
Posted by Armsmasher | Link to this comment | 10- 8-05 8:19 PM
No, that *doesn't* mean that he's commenting via blackberry from inside my ass.
Which is also not to say that he isn't.
Posted by Michael | Link to this comment | 10- 8-05 8:19 PM
"From whence" is one of those logical pleonasms with a surprisingly long and distinguished pedigree, i.e., Shakespeare (or another guy by that name) used it.
Posted by slolernr | Link to this comment | 10- 8-05 8:22 PM
22. go ahead, mention away.
Posted by Anonymous | Link to this comment | 10- 8-05 8:23 PM
everything else, as far as I'm aware, uses the cut from the stomach.
So my feelings of fondness toward pork belly is actually dependent on my underlying fondness towards bacon? Interesting.
Posted by ben wolfson | Link to this comment | 10- 8-05 8:24 PM
"pleonasms" sounds dirty.
Posted by Michael | Link to this comment | 10- 8-05 8:24 PM
Interesting
It is?
Posted by slolernr | Link to this comment | 10- 8-05 8:24 PM
How about pleonasty?
Posted by slolernr | Link to this comment | 10- 8-05 8:25 PM
pork is traif, ben.
Posted by Rabbi Michael | Link to this comment | 10- 8-05 8:26 PM
29: still dirty.
Posted by Michael | Link to this comment | 10- 8-05 8:26 PM
24 - It's also in the King James Bible.
Posted by teofilo | Link to this comment | 10- 8-05 9:07 PM
actually,"the apostopher's" birthday is coming up, Nov. 28th. Sagittarian, don't you know.
thanks for the tip..." no other club in the universe gives you as much pleasure and sheer delight as The Bacon of the Month Club" hmmm...definately sounds right up his alley.
sheer delight indeed.
Posted by roberta aka mrs. apostropher | Link to this comment | 10- 8-05 9:29 PM
Mission accomplished!
Posted by ogged | Link to this comment | 10- 8-05 9:31 PM
[redacted]
Posted by [redacted] | Link to this comment | 10- 8-05 10:29 PM
Now if they can just 'round up some artisinal whores (courtesans?) to come over and cook up that bacon for you, then they'll have a real moneywinner on their hands.
Posted by Mitch Mills | Link to this comment | 10- 9-05 2:14 AM
And not to get all preachy, but factory-farmed meat really is an abomination, for the animals themselves, for the poor f&%#ers who work there, for the surrounding communities that have to put up with the massive stench and pollution, for the environment, and, by all indications, for the consumer, healthwise.
The only things it's got going for it is that it's cheap, but that's primarily because the producers get huge water subisidies and don't have to pay for most of the externalities they create.
Bacon of the Month is some pretty damn expensive bacon, but in most areas of the country it's possible to get serious quality bacon, from a local producer who pasture-raises animals, for a lot less.
Posted by Mitch Mills | Link to this comment | 10- 9-05 2:31 AM
Bacon from the farmers market in our old home in Illinois was truly a transcendent experience. I hope we can drop the word artisanal from our vocabulary but keep enjoying slow food, hand made by local farms.
Posted by cw | Link to this comment | 10- 9-05 7:38 AM
Oops. I forgot to get back to this thread earlier.
Yes, ogged, really I was--but no longer am--in the Bacon of the Month Club. It was a gift from my wife. And yes, the bacon is really, really good; it's like a different food from what they sell at the store, almost. Leaner, and with significantly more subtle flavors (though they are also quite salty, like the bacon we all know [well, except our Kosher/Halal/Buddhist friends]).
The people who run the thing have all sorts of unhealthy but delicious "_____ of the Month" clubs, too.
Posted by dj moonbat | Link to this comment | 10- 9-05 9:21 AM
You know, despite the fact that I would never have dreamed of using their services, and would have sneered at anyone I knew who did, when I googled BaconWhores for the link and found out that it was actually a hoax (I had suspected so before when I first saw the site (via, naturally, Teh Apostropher), but then it was just so well done), I felt inexplicably sad.
Posted by Mitch Mills | Link to this comment | 10- 9-05 12:20 PM
Bacon can also be made from the shoulder and the jowl. If you ever get a chance to try guanciale (italian jowl bacon), do so.
Posted by Chopper | Link to this comment | 10- 9-05 1:29 PM
Japanese sage bacon? Czech mutton bacon? Venezuelan beaver bacon?
Posted by John Emerson | Link to this comment | 10- 9-05 2:52 PM
Sage doesn't have enough lipids, I think, to be eligible for baconizing.
Posted by ben wolfson | Link to this comment | 10- 9-05 2:59 PM
Sage doesn't have enough lipids, I think, to be eligible for baconizing.
Much less a Japanese sage; those guys practically live on rice and green tea.
Posted by dj moonbat | Link to this comment | 10- 9-05 4:06 PM
Chinese sages (Buddhist monks) have such low body fat that they auto-mummify odorlessly. (The bad smell from cadavers comes from fat). After a month drying out they gild the eminent ones and hang them up in the meditation hall.
Jeremy Bentham, by contrast, required elaborate preparation.
Posted by John Emerson | Link to this comment | 10-10-05 6:28 AM
Continuing my trend of being late to every thread:
I can't figure out what's so radical about this bacon.
Posted by eb | Link to this comment | 10-11-05 9:25 AM
I think I've mentioned this before, but the most popular property casebook includes a photo of Jeremy Bentham's course in order to illustrate the ways society caters to the desires of the dead.
Posted by washerdreyer | Link to this comment | 10-11-05 9:29 AM
what's so radical about this bacon.
Its call for state ownership of the means of production, of course.
Posted by apostropher | Link to this comment | 10-11-05 9:32 AM
"course" s/b "corpse"
Posted by washerdreyer | Link to this comment | 10-11-05 11:07 AM