Bacon

BadKen wrote:

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I think I will be making that when I get home.

On a different note. Do not buy bacon soap in a tin. I received it as a gift and it smells horrible.

BadKen wrote:

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Even better with waffles.

Katy wrote:
BadKen wrote:

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Even better with waffles.

bacon-pancakes with waffles. Wow, you really know how to live it up.

I am having bacon and eggs for supper. mmmm bacon. I cooked the bacon first and not much is left for the meal... I should go back to the weight watchers thread.

Found these in the grocery store yesterday and they are every bit as good as I thought they would be.

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Everybody wants bacon! The Perfect Bacon Bowl, auto-running sound included... Never have a boring meal again! They promise!

It also says to start with a cold pan and turn the slices often. I can vouch that this works. Haven't tried the rinse though.

brouhaha wrote:

It also says to start with a cold pan and turn the slices often. I can vouch that this works. Haven't tried the rinse though.

And I can totally vouch for cooking bacon in the oven. Been doing that my whole life. So much easier and you can do a ton at once.

Do you like bacon but are tired of the high price it brings?

Buy smoked pork jowl. It's actually a superior piece of fatty pork and is typically ~$1/lb.

I'm not sure if it's available outside of the South, typically. But in my house "bacon" is typically jowl rather than belly.

In Italy, it's the preferred preserved pork meat and cured it's called Guanciale.

I've tried the oven, and the microwave, and I don't like the resulting flavor or the texture. What I do when I want to cook more than a few strips is use a sauce pan with a lid. Seriously. Works well. I cook an entire package at once this way. Cut the bacon into quarters, separate the slices, dump all of it in the sauce pan. Cook on medium-high heat, take the lid off every so often to stir it to keep the pieces cooking evenly. If you don't stir it, you get some half raw and some burnt beyond use. Lift the pan off the heat for a moment while stirring to avoid any grease splatters. Don't worry about draining the rendered fat. The trick seems to be to take it off the heat right before you think its done. I then scoop the bacon out, spread it on a few paper towels and let it cool for a few minutes. Quick, easy, no mess (except your hands when you separate the sliced slices) and you end up with bacon that is slightly chewy, crispy and very flavorful.

The biggest problem is avoiding snacking on the bacon like its chips, and managing to save some for cooking.

Lester_King wrote:

Do you like bacon but are tired of the high price it brings?

Buy smoked pork jowl. It's actually a superior piece of fatty pork and is typically ~$1/lb.

I'm not sure if it's available outside of the South, typically. But in my house "bacon" is typically jowl rather than belly.

In Italy, it's the preferred preserved pork meat and cured it's called Guanciale.

You can cure your own guanciale if you are so inclined, Ruhlman's and Polcyn's Charcuterie presents it as the easiest and most foolproof of all meat-curing projects.

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Isn't that the kid that tried to kill us all with Swine Flu?

That is going to be the healthiest kid in the world. Building immunities like a BOSS!

Coldstream wrote:

Isn't that the kid that tried to kill us all with Swine Flu?

Everything old is new again.

You are now, officially, internet old...

Better not use this unless you keep your fridge stocked:

Oscar Mayer Wake Up & Smell the Bacon App link: https://itunes.apple.com/WebObjects/...

With nearly two million mentions of #bacon on Instagram, it seems people never get tired of bacon. That's why our team decided to develop a device to give folks what they long for most, said Tom Bick, senior director of integrated marketing and advertising at Oscar Mayer. (via http://www.digitaljournal.com/pr/177... )

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I cooked bacon today for the first time in my Japanese house. Today, my friends, my Japanese house became my Japanese home.

A good friend had a birthday yesterday, so I made him some bacon pecan chocolate cookies. Chopped up 5 strips of bacon and used the bacon fat with some butter as the base for the batter.

When he opened the box, the room started smelling like someone just cooked some bacon.

They were super tasty.

Coldstream wrote:

I cooked bacon today for the first time in my Japanese house. Today, my friends, my Japanese house became my Japanese home. :D

We soooo need a like button on this site

m0nk3yboy wrote:
Coldstream wrote:

I cooked bacon today for the first time in my Japanese house. Today, my friends, my Japanese house became my Japanese home. :D

We soooo need a like button on this site ;)

I got to taste one of kaostheory's bacon cookies, and they were very delicious! Could have used a tad more bacon, though...

kaostheory wrote:

A good friend had a birthday yesterday, so I made him some bacon pecan chocolate cookies.

I'm pretty sure this ranks you as the greatest friend in the history of ever.

The recipe...

Chocolate, Bacon, Pecan Cookies
*WARNING: BACON!*

The mix-ins
5 strips of bacon, chopped
1/2 cup of pecans, toasted and chopped
2/3 cup of semi-sweet chocolate chips

The base
the grease from 7 strips of bacon
1/4 cup of unsalted butter, room temp
1/3 cup sugar
1/3 cup light brown sugar

The batter
1 egg
1/2 tsp vanilla extract
The flour
1 cup all purpose flour
1 tsp salt
1 tsp baking soda.

The cooking!
Get the butter and egg warming to room temp
Bake 7 strips of bacon in the oven @ 400 (start bacon in cold oven)
Cook until crispy (~20 minutes)
Turn the oven down to 350

Pour the grease into a container and put into fridge/freezer to solidify
While waiting, toast the pecans (I used the pan I cooked the bacon on to add that extra bacon awesome)

Chop 5 slices of bacon and 1/2 cup of pecans

Whisk together "The flour"
Eat a strip of bacon as a reward (you only need 5 strips after all)

Combine "The base"
use a mixer to get "The base" all silky smooth.
add "The batter" to "The base" and repeat the above
add "The flout" to "The base/batter" and once more with gusto! (Careful with the gusto, lest you end up covered in flour)
add "The mix-ins" and stir well

Make roughly even tablespoon sized balls of cookie dough and put them 2-3 inches apart on a cookie sheet.
Insert sheet into 350 degree oven for 10-15 minutes

For thicker cookies, put the balls of dough in the fridge for an hour before cooking them

While you wait, reward yourself yet again with that last strip of bacon. You deserve it!

How did I now know there was a bacon thread?

*follow*

So I was jonesing for a snack the other day and the salsa in my fridge just happened to be sitting next to a jar of bacon pieces. Well something clicked in my brain and I poured a bunch of bacon into my salsa.

Best idea I've ever had, the bacon and salsa together is spectacular!