Though I don’t eat them much any more I was raised on bacon and eggs in rural Gettysburg.
They are the most basic of All American foods and anyone that says otherwise can eat a can of bent dix.
Think I’m gonna have some B&E’s tomorrow morning, and maybe some home fries too.
PA CatJune 11, 2021, 2:38 PM
Ghost– Bacon and eggs must be a rural Pennsylvania thing; my dad always cooked up a panful on weekends (along with home fries– we always called them raw fries because they were made from fresh potatoes). For one thing, the bacon from the Lancaster Farmers’ Market was a real treat– nobody raised pigs like the Amish did in those days. And don’t get me started on the pork sausages . . . .
Mike SeyleJune 11, 2021, 3:56 PM
Smoked sausage, the hog shot by my aunt when they opened the short hog pen door, because she was a better shot than my uncle. But he had taken the mule and skid out to get hickory, and he smoked the links. He shared them with my grandmother, who cooked them in an iron skillet, and the ends would puff out a little from the intestines that encircled them. The small propane stove warmed the kitchen, closed off from the rest of the farmhouse until the sun came up. Only thing better was venison tenderloin, cooked in that same iron skillet. Or maybe it wasn’t better. Just both best. I have the skillet, which outlives generations of the clan, but don’t hunt anymore and don’t have a pig, so the skillet cooks other things now and then that never will taste as good as those smoked sausage links, and the venison tenderloin. Placed before me by my grandmother.
Kevin in PAJune 11, 2021, 6:37 PM
I don’t watch tv so, I was not familiar with this guy, but there was some funny stuff in there. I especially liked @ 1:30 “When it comes to government hearings, the only type of witness I enjoy being is a hostile one. That’s why I intend to answer every question with a question”…and @about 15 min, the skit about vegan bacon. Laughed out loud at – ” making sure no one has to eat this”.
Tomorrow is Saturday. I’m gonna have bacon and eggs too!
ghostsniperJune 11, 2021, 7:03 PM
A 1″ thick slab of Scrapple, pan fried til it’s seared on both sides, then slathered in thick maple syrup. dawgeez…..
DaveJune 11, 2021, 7:07 PM
Never heard of this clown before, BUT that was funny. Thanks.
gwbnycJune 11, 2021, 8:16 PM
scrapple?
…sounds offal.
boogerJune 11, 2021, 11:52 PM
I just killed, cooked and ate a black crappie. It was, well, offal. No shit.
KathleenLeeJune 12, 2021, 2:11 AM
Ghost– Bacon and eggs must be a rural Pennsylvania thing; my dad always cooked up a panful on weekends (along with home fries– we always called them raw fries because they were made from fresh potatoes). For one thing, the bacon from the Lancaster Farmers’ Market was a real treat– nobody raised pigs like the Amish did in those days. And don’t get me started on the pork sausages . . . .
MMinWAJune 12, 2021, 3:06 AM
Put me in the I have no idea who this guy is column too…and I made it 9 minutes…there were a few good laughs.
I guess I’m culturally adrift.
H (science denier)June 12, 2021, 5:42 AM
“shoot me in the head” heh-heh.
Boat GuyJune 12, 2021, 7:04 AM
Hardly a “rural Pennsylvania thing”, not even an “American thing” ; the Brits eat lots of bacon and eggs. I don’t much care for the way they do them, but those are two things one can count on from our English cousins. Make mine just crisp and basted, the way Nana used to do – a long way from “rural Pennsylvania”
Boat GuyJune 12, 2021, 7:06 AM
I didn’t know anything of the character or the show until a co-worker said ” You’re Ron Swanson! “. Gotta say I was flattered once I saw the clips.
ghostsniperJune 12, 2021, 7:41 AM
I’ve heard the Egyptians skarfed down a lot of bacon and eggs 3000 years ago and so did those gnarly cave mens, though the eggs were considerably bigger back then. 1 Pterodactyl egg would feed a fambly of 6 for 3 days. So no way bacon and eggs could be a Pennsylvania thing, nor even an english thing.
In 2004 after hurricane Charlie and our power had been out for 7 days there was no ice nor cold water to be found in a 50 mile radius. I was Jonesing for both real bad. Then out of the blue my cousin shows up with 4 huge coolers in the bed of his truck slammed with crushed and block ice and about 40 1 gal containers of COLD ass water. Heaven! After everybody was fully hydrated my cousin said right out loud, “I need some bacon and eggs!”. He was starving, afterall, he just spent 25 hours on the road nonstop from Gettysburg, PA. So don’t tell me it ain’t a Pennsylvania thing. Motherfuckers there will kick your ass all day long over a plate of that stuff. When I said I grew up on that shit I meant it. Yes, as a kid I used to put ketchup on egg sandwiches.
Snakepit KansasJune 13, 2021, 5:56 AM
Mr. Seyle,
Agreed. Venison tenderloin is a rare treat. Seared in a skillet with olive oil, soy sauce, coarse ground black pepper and a bit of minced onion. Cooked rare and served with a decent Cabernet or Zinfandel (no, not white zinfandel, c’mon man!). I would save those small strips of meat for me and Dad after a successful hunt.
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Though I don’t eat them much any more I was raised on bacon and eggs in rural Gettysburg.
They are the most basic of All American foods and anyone that says otherwise can eat a can of bent dix.
Think I’m gonna have some B&E’s tomorrow morning, and maybe some home fries too.
Ghost– Bacon and eggs must be a rural Pennsylvania thing; my dad always cooked up a panful on weekends (along with home fries– we always called them raw fries because they were made from fresh potatoes). For one thing, the bacon from the Lancaster Farmers’ Market was a real treat– nobody raised pigs like the Amish did in those days. And don’t get me started on the pork sausages . . . .
Smoked sausage, the hog shot by my aunt when they opened the short hog pen door, because she was a better shot than my uncle. But he had taken the mule and skid out to get hickory, and he smoked the links. He shared them with my grandmother, who cooked them in an iron skillet, and the ends would puff out a little from the intestines that encircled them. The small propane stove warmed the kitchen, closed off from the rest of the farmhouse until the sun came up. Only thing better was venison tenderloin, cooked in that same iron skillet. Or maybe it wasn’t better. Just both best. I have the skillet, which outlives generations of the clan, but don’t hunt anymore and don’t have a pig, so the skillet cooks other things now and then that never will taste as good as those smoked sausage links, and the venison tenderloin. Placed before me by my grandmother.
I don’t watch tv so, I was not familiar with this guy, but there was some funny stuff in there. I especially liked @ 1:30 “When it comes to government hearings, the only type of witness I enjoy being is a hostile one. That’s why I intend to answer every question with a question”…and @about 15 min, the skit about vegan bacon. Laughed out loud at – ” making sure no one has to eat this”.
Tomorrow is Saturday. I’m gonna have bacon and eggs too!
A 1″ thick slab of Scrapple, pan fried til it’s seared on both sides, then slathered in thick maple syrup. dawgeez…..
Never heard of this clown before, BUT that was funny. Thanks.
scrapple?
…sounds offal.
I just killed, cooked and ate a black crappie. It was, well, offal. No shit.
Ghost– Bacon and eggs must be a rural Pennsylvania thing; my dad always cooked up a panful on weekends (along with home fries– we always called them raw fries because they were made from fresh potatoes). For one thing, the bacon from the Lancaster Farmers’ Market was a real treat– nobody raised pigs like the Amish did in those days. And don’t get me started on the pork sausages . . . .
Put me in the I have no idea who this guy is column too…and I made it 9 minutes…there were a few good laughs.
I guess I’m culturally adrift.
“shoot me in the head” heh-heh.
Hardly a “rural Pennsylvania thing”, not even an “American thing” ; the Brits eat lots of bacon and eggs. I don’t much care for the way they do them, but those are two things one can count on from our English cousins. Make mine just crisp and basted, the way Nana used to do – a long way from “rural Pennsylvania”
I didn’t know anything of the character or the show until a co-worker said ” You’re Ron Swanson! “. Gotta say I was flattered once I saw the clips.
I’ve heard the Egyptians skarfed down a lot of bacon and eggs 3000 years ago and so did those gnarly cave mens, though the eggs were considerably bigger back then. 1 Pterodactyl egg would feed a fambly of 6 for 3 days. So no way bacon and eggs could be a Pennsylvania thing, nor even an english thing.
In 2004 after hurricane Charlie and our power had been out for 7 days there was no ice nor cold water to be found in a 50 mile radius. I was Jonesing for both real bad. Then out of the blue my cousin shows up with 4 huge coolers in the bed of his truck slammed with crushed and block ice and about 40 1 gal containers of COLD ass water. Heaven! After everybody was fully hydrated my cousin said right out loud, “I need some bacon and eggs!”. He was starving, afterall, he just spent 25 hours on the road nonstop from Gettysburg, PA. So don’t tell me it ain’t a Pennsylvania thing. Motherfuckers there will kick your ass all day long over a plate of that stuff. When I said I grew up on that shit I meant it. Yes, as a kid I used to put ketchup on egg sandwiches.
Mr. Seyle,
Agreed. Venison tenderloin is a rare treat. Seared in a skillet with olive oil, soy sauce, coarse ground black pepper and a bit of minced onion. Cooked rare and served with a decent Cabernet or Zinfandel (no, not white zinfandel, c’mon man!). I would save those small strips of meat for me and Dad after a successful hunt.