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MoSup is blessed with uncanny senses of hearing and taste, much to my
dismay at times, ahem. She can, for instance, tell if I
sectioned her grapefruit with a knife used to slice garlic, and
not washed. Usually she let's things like that go, but when it
comes to bacon she's fussy and outspoken.
The Greeper and Joe bought me a gourmet bacon of the month deal once,
and we're talking expensive stuff here. It was all quite good,
and served to set a new taste standard. Ordinarily I buy
whatever's on sale. Gwaltney, Smithfield, Giant brand. All
crap to her. Last month BJ's had a deal on Oscar Meyer, so I
bought several packs, and that more than passed muster. It has
taste, and renders little fat. Last night I bought Oscar Meyer
Extra-Thick (Applewood Smoked) from Giant (2 for $7). Horry
Clap! This is the best bacon evah!
Normally a pound of bacon will yield two of these glasses of fat.
Look at this! Maybe 2 TBSP. And, the bacon is
T-A-S-T-Y-licious. I will buy this stuff, even at full price from
now on.
You're welcome.
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Perhaps it's because I have not yet had my second morning martini, but those 2 black splotches on the bacon are bring back memories of NASA's Viking 1 Face on Mars photo. I'm getting such a creepy feeling. Anyway, back to the liquor cabinet, and thanks for the bacon tip Rodge.......
ReplyDeleteThat was distracting, so I scraped the black off.
ReplyDeleteI always welcome tips on improving my bacon intake. Thank you so much.
ReplyDeleteIt's another case of cheaper is not always better, sometimes you really do get more for your money when you buy the good stuff.
We've taken to baking the bacon on a sheet in the oven when making enough for everyone. It shrinks less and cooks evenly. I recently saw Alton Brown cooking it in a waffle maker. I bet a George Foreman Grill does a nice job.
AWM
WV: distory: [n] The inaccurate Liberal version of history.
But, with so little fat displacement, you'll need to cook about 100 lbs of bacon to yield enough goodness to make a batch of biscuits (not that 100 lbs of bacon is bad thing...)
ReplyDeleteMmmm.
ReplyDeleteMakes me wanna park in front of CAIR HQ, drop the tailgage, fire up the camp stove, and fry up a batch.
I bought some bacon the other day that was lacking in flavor.
ReplyDeletePulled out the bacon salt from Woot and fixed it right up.
Won't buy that bacon again, but the Bacon salt made it good and flavorful.
The wifey has me on some stupid diet where I have to eat bacon and eggs for breakfast, bacon and fish or chicken for lunch and steak and yard waste for dinner.
Sounds dumb to me, but have offed 22 lbs so far this month.
low carb diet
ReplyDeletepanko bacon?
ReplyDeleteYES!
ReplyDeleteThat really looks superb! I must buy that next time!
ReplyDeleteWe also cook our bacon in the oven. Cept we put it on the cookie cooling rack and then put it on a baking sheet with a high lip on all sides. Catches all the bacon FAT and separates it. Comes out real crisp. Trick is when it's done, you gotta take your spatula and take it off the rack as soon as it comes out otherwise it will stick. Also the longer you leave it in there, the crispier and dryer it becomes. To the point of melts in your mouth.
ReplyDeletedepending on the thickness of the bacon it's about 20 - 25 mins at a 400•F oven.
Now I am always in charge of making the bacon, but if I let my husband make it, case in point what happened yesterday, it comes out raw and inedible. hehe
DougM can we use a koran to fule the fire?
ReplyDelete