OT: Rind on bacon

[hgww]

Presumably they can't think of anything else that is likely to make them a decent income or they like that sort of work.

[pamela]

[snip]

Oh Lord! Pass the sick bag.

I wonder how many hundred got food poisoning from that place.

[alan_m]

Its always worth looking at

before deciding to use your local takeaway or restaurant.

Some of the establishment with low rating may have spent a fortune front of house.

[pamela]

That site's may be using this data:-

I see there's another restaurant only a few doors away whose rating is almost as bad as the one in the newspaper:-

Tasty Chicken & Pizza, 122 Hoe Street, Walthamstow, E17 4QR Tassili, 134 Hoe Street, Walthamstow, E17 4QR

Maybe Alan, our eagle-eyed Google Maps stalker, will magic up some relevant streetviews.

[Rick... (The other Rick)]

Sorry for the late reply.

Why don't you make your own bacon? It's dead easy.

If you want smoked bacon (the best IMO) that is also dead easy.

I've just finished a lovely piece of smoked back, about 2Kg in weight and now in the process of curing two pieces of belly for streaky bacon.

For curing all you need is salt and some large freezer bags and maybe some Sodium Nitrite

For the smoker, some plumbing parts an aquarium air pump and a cardboard box as well as some hardwood sawdust, Oak is good..

Here are instructions for Dry-cured streaky bacon

Enjoy...

Rick... (The other Rick)

[AnthonyL]

Nice idea thanks - though I don't particularly like smoked - well kippers but not meats.

[Mary Fisher]

All the bacon we buy is rinded - and with all the fat. But we buy a whole pig at a time from the organic rare-breed farmer/breeder who kills and butchers and dry cures the bacon. We don't HAVE to buy the whole pig, you can just have bacon if you want.

[Tim Watts]

Mmmm... Sounds delicious.

Just had a thought - might get down to the Weald Smokery in Kent - if anyone does proper bacon, it would be them...