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- Thread starter Dirty Dog
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Xue Sheng
All weight is underside
Well, its official, I have signed up for the requisite retirement seminars...after that it is a meeting or 2 to find out if it will be 2025, 2026, or 2027 and get a solid date set..... I doubt 2025, but I have high hopes for 2026..... but 2027 is still a possibility
Wing Woo Gar
Senior Master
So you are from the planet Bacon, that makes sense. The minerals in the Baconite take away your superpower. I’m imagining a planet made of bacon… I want to visit.
Xue Sheng
All weight is underside
THERE IS NO PLANET BACON!!!!!! Bacon is just foul vile carcinogenic coronary inducing slab of overly salty filth
Steve
Mostly Harmless
Awesome. And congrats.
Steve
Mostly Harmless
Not a bacon thing, but bacon adjacent. There is a Norwegian dish called ribbe. I’ve never had this dish but am very interested yo try it. It’s pork belly with the spare ribs still attached scored and roasted. I’ve been trying to find a butcher who can provide this cut locally for years, without luck.
But my luck has recently turned. A friend of mine owns a pig farm and he is going to sell me one. If it’s as good as it looks, I’ll order another for Christmas dinner.
Crazy crispy traditional Norwegian "Ribbe" pork belly - SY Selkie
Ribbe, or juleribbe is one of the most iconic dishes in the traditional Norwegian kitchen. Made from pork belly, the goal is the juiciest meat with the crispiest rind. This method is by far the easiest way of getting the most spectacularly crispy rind and mouth watering meat.
sailingselkie.no
Xue Sheng
All weight is underside
Looks interestingNot a bacon thing, but bacon adjacent. There is a Norwegian dish called ribbe. I’ve never had this dish but am very interested yo try it. It’s pork belly with the spare ribs still attached scored and roasted. I’ve been trying to find a butcher who can provide this cut locally for years, without luck.
But my luck has recently turned. A friend of mine owns a pig farm and he is going to sell me one. If it’s as good as it looks, I’ll order another for Christmas dinner.
Crazy crispy traditional Norwegian "Ribbe" pork belly - SY Selkie
Ribbe, or juleribbe is one of the most iconic dishes in the traditional Norwegian kitchen. Made from pork belly, the goal is the juiciest meat with the crispiest rind. This method is by far the easiest way of getting the most spectacularly crispy rind and mouth watering meat.sailingselkie.no
There was this fast food thing I saw all over Norway when I was there. It was a foot long hot dog with some sort of sauce on it, wraped in bacon and servered in a bun... and no, I didn't try it
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Steve
Mostly Harmless
My grandma was from Norway, and one of my fond memories is going to the our Norwegian Constitution Day parade, eating as many hot dogs as I could. There was also a lot of cake. I get the impression that Norwegians like their hot dogs, but I don’t know for sure. I definitely do.
Seattle has a great Syttende mai parade. Very fun.
Xue Sheng
All weight is underside
I ate a lot of fish in Norway when I was there, it was all good, and I am not a fan of fish usually. But that was in Bergan, right on the ocean and they had a fresh fish market there that was the catch of the day. And they would cook it for you too.My grandma was from Norway, and one of my fond memories is going to the our Norwegian Constitution Day parade, eating as many hot dogs as I could. There was also a lot of cake. I get the impression that Norwegians like their hot dogs, but I don’t know for sure. I definitely do.
Seattle has a great Syttende mai parade. Very fun.
Wing Woo Gar
Senior Master
You ain’t got to lie to kick it homie!
Wing Woo Gar
Senior Master
Methinks Xue doth protest too much.
My landlord and his buddy (my dentist) went fishing today. Caught a 250 pound tuna. Took them two hours to land it.
They sold a hundred, fifty pounds of it at the dock and took the rest of it home. They just dropped off a nice big piece to me.
Tomorrow night’s dinner I’m going to roast some broccoli and make some rice pilaf. Chocolate ice cream and orange sherbet for desert.
They sold a hundred, fifty pounds of it at the dock and took the rest of it home. They just dropped off a nice big piece to me.
Tomorrow night’s dinner I’m going to roast some broccoli and make some rice pilaf. Chocolate ice cream and orange sherbet for desert.
_Simon_
Senior Master
Sheeeeesh.... considering booking a flight for a lovely dinner like that......
HighKick
Master Black Belt
My SIL had two as 'pets' that free ranged. Every metal object on their farm (including barns, house, vehicles, etc...) are dented. Vile creatures. I realize it is the most eaten meat worldwide, but hard pass for me. Just way too different from how cattle are maintained to make it practical for us. Clearly, free range is a very bad idea.
donald1
Senior Master
I knew an older one once named buddy. Mean old goat with long horns and he knew where the tips were. Loved hitting trees.
HighKick
Master Black Belt
She still has one older goat with no horns that ranges with the cattle. I believe it thinks it is a cow now.
Xue Sheng
All weight is underside
Nor do I
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