BACON!

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toggleswitch2

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I think we need a bacon recipe thread!

Who doesn't like bacon, unless prohibited by religious/dietary "law" ? Arteries be damned!

I had to order a BLT in that the whole buildng was wafting in its enticing aroma today. (We have a cafe in the office buildng).

It wasn't quite GadgetGary's BLT or turkey club, but let's just say it ticked my G-Spot (that Greek-spot or Gay-spot, to you mister! LOL)

MMMMMMMMMMMM GOOD

OK Rich & Chuck. I'll bet your bacon recipes are major irresistable temptation!
 
No recipe needed

Just fried in the pan the ol' fashioned way.

I know you can put bacon on top of a meatloaf, in green beans (with an onion), on top of baked bean casseroles, etc. This is mostly southern cooking stuff. Any "Yankee" recipes or are you guys too sophisticated for that? LOL
 
See? I do eat fish occasionally.

Yankees, sophisiticated? HA!

We just have to spend time indoors in winter and invent things to do!

I actually has a southern-style meal the other day when a young lady from Tennesse cooked for me with Tilapia fried in a blackened cast-iron skillet (tons of oil and butter) greenbeans and potates, steamed, then finised off in the skillet with drippings and rice on the side.

All that was missing was..the bacon.

MMMMMM good.
 
Fried crispy preferably by someone else is how I like it and in a BLT with Miracle Whip (accept no substitutes)
I'm not fond of bacon or bacon bits added to other things. I don't like it on a hamburger for example or on a meatloaf or bits on a baked potato or in a salad. No sir, just with eggs and hashbrowns and toast etc or in the sandwich. And I don't want maple flavored bacon either, the other one who lives here stinks the place up with it, makes me wanna gag. So remember that if'n when I ever come to visit.. make a note of it LOL
 
I usually cook mine in the oven. I put foil down on a cookie sheet and line up the package of bacon and cook it all at once. No turning it over. I just let it cook at 350 until done.

Jim
 
Crumbled

It's like "Magic Sprinkles" that make everything better! I've read that you're not supposed to freeze it, but I've done it all the time and never noticed any loss of taste or quality. Of course, only keep it that way 3 or 4 months tops. I peel it out of the package and put about 4 strips on wax paper, then continue with wax paper in between each row. Put in a ziploc bag and squeeze out the air. Always handy when you need "that extra something" for a dish or casserole.
 
BLT"S

A couple times a year, I just die for one, usually in the summer when the tomatoes are elixirs. But I take the lazy shortcut and nuke the bacon in several layers of paper toweling. It comes out great, crispy and perfect and fast. Of course, the towels are probably carcinogenic, but hey, it's bacon, Bubba.

Pete, you've got me wiggling again. Are you ever not funny? I know...I know... not during BM's.
 
Any self-respecting dinner salad isn't a salad without bacon crumbles. And not those nasty fake ones either. :-)
 
Bacon, smoked provolone and carmelized onions (carmelized in the bacon drippings, of course) over a half-pound onion soup burger nestled on a leaf of Romaine lettuce between a toasted bun gently slathered with Caesar salad dressing.

Pardon me. I seem to be drooling.
 
Who grew up in a house where mom saved the bacon grease in a jar in the fridge, and then used it to cook with?

*raises hand*

How 'bout a bacon wrapped Filet Mignon topped with a little Blue Cheese?!
 
Toggles I like Oscar Mayer bacon.
And my grandmother use to make country slab bacon with the rind on it that you chew forever.
My friends use the microwave because they don't want the grease in there kitchen but i will cook it that way when in a hurry, but like ( sudsmen ) i like it in a cast iron skillet or pan fried it taste much better traditional.
Oooh Lee you said the blacker the better hmmm lol.
They say that Turkey bacon has more sodium in it then pork go figure.

Darren k.
 
Speaking of Bacon...

...I recently found that Rath bacon is actually still being made, although of course not here in beautiful downtown Waterloo, Iowa - that hasn't happened since '83, if I'm correctly informed. But - the John Morrell company (based in Cincinnati) has the rights to the name and produces Rath Black Hawk bacon today. I have not yet been able to get my hands on any to do some tasting; I'd like to know of Morrell uses the Rath company's cure and if the bacon tastes anything like it did. The "Black Hawk" name was used on Rath's premium product in the old days; it's the name of the Iowa county in which Waterloo is located.

Oddly, neiher Hy-Vee nor Fareway carries the product; the only source listed on the Morrell website is Wal-Mart, and there's only one Wal-Mart in Waterloo that has a grocery section (the other is next to a huge Hy-Vee). Anyway, when I get a chance, I'll be doing a taste test to see if the Holy Trinity can be re-united - that's Chase & Sanborn coffee, Rath bacon, and Sioux Bee honey for Sunday's brunch. There are some real memories of East Point, Georgia, from about 1955-61, there.

danemodsandy++2-19-2010-12-45-18.jpg
 
I love the cast-iron skillet method but the best way I've found to do it for a crowd is in the oven so I don't have to cook in batches. I uses a baking pan that has a cooling rack on it (see link below for an example) and cook it on convection @ 325 for 20-25 minutes. I think the convection cooking helps both sides get crispy since the fat just drips down into the pan so it doesn't come out drowned in grease either (although I still dab it off a bit if it isn't very lean.)

 
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