Thread: Bacon!

A big BLT with home grown tomatoes.

I think you could but bacon on anything and it would be good. Kids will eat their vegetables if you put bacon in them.

Rick

Originally Posted by Lynn

Any point to this post??

Lynn

My sincerest apologies to anyone offended. The topic simply reminded me of some of the jokes and laughs a good friend of mine(a Cohen by name) used to have. I wasnt thinking at the moment that some would not appreciate this brand of off color humor, Once again, my apologies.
Kelly

Straight Razor Place Forums - Bacon...

Yup Bacon makes the world more bareable

I've been getting slabs and slicing my own for a while now, the only way to go. The flavors and textures are FAR greater than the watered down pre sliced stuff from the mega marts.

I'm making a pasta sauce now with slab bacon, my own tomato, carrots, garlic, and capers. Sear it all off deglase with a white wine (or home made pepper vodka ) add a pat of butter and toss in your favorite pasta shape

Originally Posted by nun2sharp

My sincerest apologies to anyone offended. The topic simply reminded me of some of the jokes and laughs a good friend of mine(a Cohen by name) used to have. I wasnt thinking at the moment that some would not appreciate this brand of off color humor, Once again, my apologies.
Kelly

FWIW, I laughed pretty hard

DC, I think we would all do that if we knew how to handle a knife. I'm trying to learn, but I'm pretty miserable when it comes to honing knives, and that doesn't help when I'm trying to slice stuff. The other day I had trouble with a freakin' tomato...

I've been trying to think of all the dishes I can make with bacon, and possibly inventing new ones. I actually considered it with salmon. Pitiful, I know.

Originally Posted by Quick Orange

FWIW, I laughed pretty hard

It was meant to be ironic more than anything.

This morning I cooked up a pound of thick sliced double smoked bacon from the Hungarian meat market. There was a discussion about cooking too much bacon. After she had a slice I was told I didn't cook enough.

Pork - Weebl's Stuff

There is a world of different ways to cut bacon

However keeping the meat side down and the fat side up makes thing alot more stable A long thin slicer is good, but it can be done with a smaller blade as well. The less slices made the more consistant the cut, but at times thats not really needed so use what your used to. I've used long and short, thin and thick knives, even cleavers. Once you get a feeling of what the knife can do you'll start getting better. Sharpness helps but thats another discussion all together.

Look for the social forum "In the Kitchen" and we can talk kitchen knives

And once the knives are acceptably sharp... get a slab of bacon

I love bacon. It should be baked until right between chewy and crispy.
Toss in some bread, eggs and coffee and you have the breakfast of champions.

Sooo... streaky or back bacon? I've noticed when I cross the pond the bacon tends to be streaky and done to a crisp, which I quite like as a change, particularly when served up with pancakes and maple syrup. But over here I do like to buy thick cut back bacon. A traditional English fry-up isn't complete without a couple of slices of thick back bacon (to go with the fried mushroom, fried sausage, fried egg, fried beans, and fried bread )

And what do we reckon on smoked or unsmoked?

Must be smoked bacon though I never refuse the unsmoked.

Also you forgot the black pudding on the list of fry up materials!

Gareth