Dakinate your Bacon, (Yet again another Sunday breakfast!)

[perc-o-prince]

You can't beat MB!

Well,

Some people are lucky enough to have Price Rite nearby (Ron, the Worcester contingency, et cetera), and they're even more budget friendly. Ron shops there quite often, and says the produce is of excellent quality. I wish they'd either come to this area, or that MB would open one closer (nearest one is about 20 minutes away!).

Chuck

 

[bendix5]

You can get coconut oil at health food stores, whole foods etc. I order it on line http://www.tropicaltraditions.com/ They have all sorts of goodies made with the oils as well as pure oil for cooking etc. Jon your breakfast looks great. I will try the bacon with the syrup. My wife brought some back from her train trip with her mom this past summer. They went back to the old family farm that was owned by her great grandparents in Maine. A nice older couple owns it now. They learned about tapping the trees for the syrup. They had agreat time. The farm is on the Hancock lake. Dano

 

[jetcone]

Dano let us know what you think

homemade syrup is sooo good!
Terry the butter pre-server keeps a stick fresh and slices it off into pats when you open it up. So it does both, hence pre-server!!

Yes Greg why don't you have one of these??

 

[gansky1]

Those potatoes look delicious! You know you're always welcome here anytime you want - but you have to fry on the GE Induction in the garage...

This has been a fattening week on AW! Pies, cake, cookies, two brunches. I have a waistline AND a butter pre-server. Which came first? I'm gonna have to start smoking again just to resist!

MMMMMMMM. Marlboro.

 

[tlee618]

Greg, you are so funny!! Jon thanks for explaining the butter pre-server. Does it some how keep the butter soft as well? We have to get that out next time and try it out Greg!

 

[jeffg]

My mom did a very similar potato side dish.. Grated into very thin slices and cooked well-done in corn or vegetable oil. One of the keys is to use a cast iron skillet with plenty of oil. The iron imparts an amazing flavor to the oil (and then to the potatoes) that you can't get any other way.

It's a real heart-stresser though. The potatoes absorb a lot of fat, so people with heart problems should steer clear.

 

[toggleswitch2]

I saw that price too, it's probably $7.99 per kilo UNIT pricing, which is $3.63 per pound. Does that price make sense?

Or perhaps meat is department 799.

 

[frigilux]

Damn it, Jon Charles!! Every time you flash a pic of that beefy restaurant range, I go into severe griddle-envy, LOL! What an awesome feature.

 

[jetcone]

Yes I oaid $2.66 for the package

that $7.99 is some bulk price like half a pig or something.
Glad you like the range griddle it is so easy to cook on.

 

[tomturbomatic]

I shred raw potatoes with the shredding disc in the Cuisinart and fry them in canola oil. I fixed them at the first meal we ever ate together at John & Jeff's house in 1981. I asked for a large skillet and the only large one they had was their electric skillet so I used that. They don't take that long to make. The crispy outside and the tender inside are so good. If you don't have a no-stickum pan (as Julia child called them in the 60s), spray your skillet with a no stick spray before adding the oil and you will be able to turn the potatoes in one piece, especially if you have one of the wide, almost semi-circular pancake turners. One baking size potato will fill a 10 inch skillet once it's all patted into place. I salt and pepper the top side at the start of frying and then apply the S&P to the cooked side after turning. The crunchiness of the outer crust makes a nice texture contrast when served with broiled or baked fish. They are great with burgers and meatloaf, too.

I fell in love with hash browns at the Waffle House, Dobbs House and Toddle House restaurants of my youth in the Decatur & Avondale areas of Atlanta's suburbs. The original Waffle House in Avondale is now a museum. I loved to sit at the counter in these restaurants so I could watch the Hobart Turtleback perform; it provided the floor show with the meal.

 

[58limited]

You are right, Jon.

I tried the bacon tonight and it was great. I like caramelized sugar anyway and this didn't impart a maple flavor to the bacon like store bought maple bacon has. I love maple syrup, just not on meats (until now with your method).

I also tried the potatoes and they turned out awesome. I used a little too much butter (is that possible?) but I think I will use this method more often - it only took ten minutes to prepare and cook everything.