Author Topic: The First Word in Bacon is pronounced "Bake" (Read 28305 times)

just Warren · « **Reply #50 on:** December 28, 2010, 03:45:03 PM »

As I recall they took cooked bacon and laid it in strips in the bottom form of their waffle maker and then poured in the batter and viola bacon-waffle!

RoadKingLarry · « **Reply #51 on:** December 29, 2010, 05:41:37 AM »

I've got a couple of duroc feeder pigs. They are about 12 weeks old and still sort of cute. My 3 year old grand daughter likes to go and see them if she is at the house at feeding time.
She knows pigs are made of bacon.
And Ham.
Smart girl.

seeker_two · « **Reply #52 on:** December 29, 2010, 09:27:10 AM »

Quote from: RoadKingLarry on December 29, 2010, 05:41:37 AM

She knows pigs are made of bacon.
And Ham.
Smart girl.

Don't forget to tell her about pulled pork....can't have her education being incomplete now, can we?....

HankB · « **Reply #53 on:** January 06, 2011, 05:49:57 PM »

On the Travel Channel tonight, 01/06/11 (check local listings for time, CST listed below)

7:00pm - 8:00pm, TRAVEL (33)
Bacon Paradise
The country's best bacon dishes are sampled from coast to coast.

TVG (CC) close

MillCreek · « **Reply #54 on:** January 06, 2011, 05:59:53 PM »

^^^ Sir, you have my undying gratitude for providing this information. Please accept the thanks of a grateful APS.

Sergeant Bob · « **Reply #55 on:** January 06, 2011, 06:52:16 PM »

Quote from: HankB on January 06, 2011, 05:49:57 PM

On the Travel Channel tonight, 01/06/11 (check local listings for time, CST listed below)

7:00pm - 8:00pm, TRAVEL (33)
Bacon Paradise
The country's best bacon dishes are sampled from coast to coast.

TVG (CC) close

Sure glad I tuned into APS 2nite! Got it on speed dial.

Mmmm! Slater's 50/50! Bacon burgers with bacon...

just Warren · « **Reply #56 on:** January 12, 2011, 09:18:36 PM »

Quote from: Warren on December 26, 2010, 08:22:32 PM

Here's a place that serves burgers that are half ground beef and half BACON!!

I made some 1/2 beef 1/2 bacon patties today and they were OK, nothing spectacular. Of course they probably use higher grade meats than I do, plus have a recipe they've worked out and are professionals so they likely can put together a much better product than I can.

Since I would be grinding it I purchased the odds and ends package of irregular bacon pieces that were not fit to go in the normal packaging. Cheaper and just as good and had a nice variety of thicknesses and fat content so I think I'm only going to buy that from now on.

RoadKingLarry · « **Reply #57 on:** January 12, 2011, 11:08:19 PM »

Out of a sense of morbid curiosity I tired the oven method of cooking bacon.

crap.

It was just as good and maybe a bit better than cooking it in my big ole cast iron skillet. and it sure made less of a mess.

Sergeant Bob · « **Reply #58 on:** January 13, 2011, 05:57:22 PM »

Quote from: RoadKingLarry on January 12, 2011, 11:08:19 PM

Out of a sense of morbid curiosity I tired the oven method of cooking bacon.

crap.

It was just as good and maybe a bit better than cooking it in my big ole cast iron skillet. and it sure made less of a mess.

Delightful innit?

Marnoot · « **Reply #59 on:** January 14, 2011, 12:02:40 AM »

I used to bake my bacon, but I've discovered the bacon press. I heat up the pan with the press (a circle of ridged cast-iron with a handle) in it, then put in the bacon and put the press back on top. It keeps the bacon flat and seems to have improved the texture and flavor, at least in the couple batches I've tried.

Gowen · « **Reply #60 on:** January 14, 2011, 01:02:55 AM »

This thread needs to be pinned to the top of the forum as the "Official Bacon thread."

I just found a site called Bacon of the month club. Bacon shipped to your door every month.

brimic · « **Reply #61 on:** January 14, 2011, 10:32:30 AM »

Quote

For darn near perfectly cooked bacon, put it in the oven on a foiled cookie sheet, bake at 375 for 20-25 minutes.

Ayep. Just learned this from my Mom when I was home for the holidays, except she lines the cookie sheets with parchment paper. Bacon never tasted so good.

280plus · « **Reply #62 on:** January 14, 2011, 10:46:54 AM »

Well, seeing how I haven't read this one at all but it keeps popping back up I thought I'd just mention I had EXTRA THICK bacon this morning with the French Toast.

just Warren · « **Reply #63 on:** January 23, 2011, 04:05:17 AM »

Cooking bacon in the totally normal Swedish way.

TechMan · « **Reply #64 on:** January 23, 2011, 08:23:51 AM »

Quote from: Nick1911 on December 14, 2010, 05:40:57 PM

Then, take it out at 15 minutes, and cover with brown sugar and ground pecans.

A slight variation to your recipe: http://www.deepsouthdish.com/2009/01/pig-candy-aka-brown-sugar-bacon.html

Ben · « **Reply #65 on:** January 23, 2011, 11:13:29 AM »

I always use brown sugar when I bake my bacon. I'm gonna have to give that brown sugar + chili powder variation a whirl though.

Desertdog · « **Reply #66 on:** January 23, 2011, 04:35:40 PM »

Now that the bacon turned out so good, I am going to bake sausage and see if it can turn out as good.

vaskidmark · « **Reply #67 on:** February 04, 2011, 12:59:31 PM »

Whu cars aboot speling?

http://www.thebredafallacy.com/2011/02/youre.html

Whin your write yore wright.

stay safe.

Desertdog · « **Reply #68 on:** February 05, 2011, 12:35:50 PM »

Quote

Now that the bacon turned out so good, I am going to bake sausage and see if it can turn out as good.

Cooked 1 1/2 lb link sausage for about 30 minutes, and just have to heat 30 seconds. Time saver.

eyebrows · « **Reply #69 on:** February 05, 2011, 08:00:52 PM »

:) My SO is outta town and left me alone with the bread machine.
I've completed the first of my experiments: CinnaBacon Nut

It's ok but on the bland side, could be sweeter and more baconey.
I used on handful+ of real bacon chopped. next time I'd use two+ and add probably less than a 1/4tsp of salt and use more sugar and cinnamon.

RocketMan · « **Reply #70 on:** February 05, 2011, 08:17:45 PM »

Quote from: eyebrows on February 05, 2011, 08:00:52 PM

:) My SO is outta town and left me alone with the bread machine.
I've completed the first of my experiments: CinnaBacon Nut

It's ok but on the bland side, could be sweeter and more baconey.
I used on handful+ of real bacon chopped. next time I'd use two+ and add probably less than a 1/4tsp of salt and use more sugar and cinnamon.

If at first you don't succeed, and all that. Let us know how the second batch comes out.

Gowen · « **Reply #71 on:** February 05, 2011, 11:26:05 PM »

liquid meat: http://www.youtube.com/watch?v=RWPRqDs9Ywk

Jones bacon soda.

Harold Tuttle · « **Reply #72 on:** February 05, 2011, 11:31:08 PM »

i made some moar bacon turtles tonight

Jim147 · « **Reply #73 on:** February 05, 2011, 11:52:19 PM »

I had my bacon for diner tonight. I ate at least 3/4 of a pound.

My BBQ bean recipe starts with 2 pounds of bacon. Sometimes I forget to put the rest of the stuff in it.

jim

Ben · « **Reply #74 on:** February 12, 2011, 02:07:55 PM »

Me and the dog are grilling up some bacon and beer outside for brunch. Then we're throwing some fillets on and she gets a whole one on account of it's her birthday.

News:

Author Topic: The First Word in Bacon is pronounced "Bake" (Read 28305 times)