For a saturday, early-afternoon breakfast, I typically make bacon in my cast iron skillet. To make sure it is evenly cooked, I either constantly apply pressure with the spatula, or I use a bacon press. This is my favourite kind of bacon, greasy, krispy but slightly chewy- delicious.
If time is of the essense, I usually bust out a cookie sheet (covered in aluminium foil) and either a roasting rack or a cooling rack. I then put the oven on a 500˚ broil, slap the bacon on the rack and put it in the oven. This cooks the bacon really fast and evenly. It's not bad and much better than microwave bacon (which I use when I'm being lazy).
For all the kosher folk, how do you cook your mutton?
[ April 13, 2006, 08:43 PM: Message edited by: Primal Curve ]
Posted by mr_porteiro_head (Member # 4644) on :
I boil it in my oatmeal. Posted by vonk (Member # 9027) on :
you can cook bacon in the oven? crazy.
i love using the left over bacon greese to cook my eggs. mm mm unhealthy.
also, i have an Egg and Muffin toaster. it is amazing, it cooks bacon and eggs and toasts bread all at the same time. look it up, its amazing.
Posted by rivka (Member # 4859) on :
quote:Originally posted by Primal Curve: For all the kosher folk, how do you cook your mutton?
*snort* Exactly the same way I cook bacon: not at all.
Posted by Farmgirl (Member # 5567) on :
I only eat beef or turkey bacon. Doesn't cook as well as the pork bacon (doesn't have enough fat to cook like that) but I like it. Do it pretty much the same as you do with your cast iron, but probably on lower heat otherwise it sticks really bad.
Posted by Primal Curve (Member # 3587) on :
You can blame Miracle Max for my bacon/mutton association.
Posted by Sharpie (Member # 482) on :
I'd never seen bacon cooked in the oven until recently, either. I always thought it had to spatter everywhere and make you hop around the kitchen.
Aren't little red burn dots on your forearms a sign of a good cook?
Posted by mr_porteiro_head (Member # 4644) on :
quote:I always thought it had to spatter everywhere and make you hop around the kitchen.
If it doesn't cause pain, is it really bacon?
Posted by Sharpie (Member # 482) on :
Exactly!
Posted by mr_porteiro_head (Member # 4644) on :
It's like removing the thorns from a rose.
Posted by Noemon (Member # 1115) on :
quote:Originally posted by rivka:
quote:Originally posted by Primal Curve: For all the kosher folk, how do you cook your mutton?
*snort* Exactly the same way I cook bacon: not at all.
You eat your mutton and bacon raw? Posted by martha (Member # 141) on :
I haven't ever cooked bacon because pigmeat is gross (it has nothing to do with my religion, I swear!)... but I recently discovered a sandwich (at Cafe Koko in Greenfield, MA) which makes bacon essential:
sourdough bread freshly-made pesto, spread on like mayo avocado tomato sprouts bacon!
So thank you for this thread, PC, because now I know how to cook bacon so I can make this sandwich myself.
Posted by vonk (Member # 9027) on :
oooh, that sounds like a BALT. i love BALTs. with lots and lots of mayo.
(BALT = bacon, avocado, lettuce, tomato)
Posted by Jon Boy (Member # 4284) on :
I usually do it in the oven. It's so easy to clean up.
Also, call me dense, but I just realized why Miracle Max would be eating mutton instead of bacon.
Posted by Primal Curve (Member # 3587) on :
Just be careful with the broiler method, martha. If you don't watch it, it'll burn the bacon in a hurry!
That's one of the nice parts about bacon and similarly-prepared meats. They cook really, really fast under high heat.
If you're making it in the skillet, I highly recommend adding some freshly-cracked black pepper. It's delicious.
Posted by prolixshore (Member # 4496) on :
When I worked in the kitchen at a country club I had to make 40-50 pounds of bacon every morning. I used the oven method, since obviously that was the only fast way to do that much. I've been a fan of the oven method ever since. Mmmmmm...Bacon.
I just read an advertisement for a meal that is french fries covered in cheese and bacon covered in a philly cheesesteak. All this food thought is making me hungry.
--ApostleRadio
Posted by Primal Curve (Member # 3587) on :
Oh, in addition, when I cook bacon in the skillet, I don't use really high heat. Because bacon is a mixture of muscle and fat, it tends to curl (hence the need for a bacon press). I've found that too high of head will cause the bacon to curl too quickly and it's much harder to cook evenly. So, cut the heat back a bit (between Medium and Medium-High, depending upon your stove) and you should be okay.
Posted by mr_porteiro_head (Member # 4644) on :
quote:I haven't ever cooked bacon because pigmeat is gross
Pigmeat is the most magical of all meats. :drool:
Posted by Bella Bee (Member # 7027) on :
American bacon is weird. What's with the cooking it until it's dry and brittle? I can't understand why anyone would want their bacon to be crunchy.
Posted by mr_porteiro_head (Member # 4644) on :
I can't understand why anyone would want their bacon to be soggy.
Posted by Primal Curve (Member # 3587) on :
Why would I want a deep-fried Mars bar?
Posted by pfresh85 (Member # 8085) on :
If I cook bacon (which is a big if while I'm at college), I do it in the microwave. Put the bacon between two paper towels on a plate and let it cook away. This is just because I'm lazy. If I had the time (and wanted to put forth the effort), I'd cook it on the stove in a pan. I usually only do that though if I'm making a big breakfast for many people (like making biscuits from scratch, cooking bacon and sausage, etc.).
Posted by Primal Curve (Member # 3587) on :
Doing a bit of research on British bacon, I've discovered that some people like it soggy and others like it crispy, it's just kind of hard to get it crispy. So, I guess it's not just us crazy Americans that like our bacon crispy.
Posted by mr_porteiro_head (Member # 4644) on :
quote:Originally posted by Primal Curve: Why would I want a deep-fried Mars bar?
I can't figure out if this is a rhetorical or a trick question.
Posted by Primal Curve (Member # 3587) on :
Either way, it was not directed at you.
Posted by mr_porteiro_head (Member # 4644) on :
Posted by Teshi (Member # 5024) on :
I am of the not burnt to a crisp style of bacon consuming people. I like to be able to taste the meat not just the char.
quote:American bacon is weird. What's with the cooking it until it's dry and brittle? I can't understand why anyone would want their bacon to be crunchy.
Exactly.
It's not soggy, it's all juicy and YUM.
Posted by pfresh85 (Member # 8085) on :
I prefer my bacon to be stiff, but not burnt to a crisp. Cooked too long, it's burnt and tastes bad. Cooked too little, it is soggy and not appealing. You've got to do it just right though. This is easier to do on a stove top than in a microwave though.
Posted by Primal Curve (Member # 3587) on :
quote:Originally posted by mr_porteiro_head:
I can't decide if this makes me want to give you a hug or a swift kick in the mouth.
Posted by prolixshore (Member # 4496) on :
quote: Bacon, super-crispy. Almost burned. Cremated
--Dale Cooper, Twin Peaks, ordering bacon.
Posted by pH (Member # 1350) on :
I cook my bacon in the microwave.
I'm much too adept at starting fires while frying things.
-pH
Posted by Uprooted (Member # 8353) on :
Miracle Max liked his mutton nice and lean. I like my bacon crispy, but with a little chewiness to it. He probably wouldn't think that was "perky."
Posted by El JT de Spang (Member # 7742) on :
One of the best omelets in the world is served at a greasehole in Butte, MT. The bacon and cheese (my personal favorite) consists of about a half pound of thick sliced bacon cut into thin strips, width-wise. The bacon is dropped into the deep fryer and fried, then dumped on the grill, where the eggs mixture is poured over it. Cheese comes last (but not least). This is hands down the most efficient way to make an omelet that I've ever seen and has the side-effect of being unfreakingbelievable. There's no wasted motion, and each part takes the same time it takes to prep the next step.
Posted by mr_porteiro_head (Member # 4644) on :
Deep-fried bacon.
Brilliant! Posted by ketchupqueen (Member # 6877) on :
Bacon in cold skillet, laid flat in one layer. Cold skillet to stove. Turn on heat to about medium, medium-low. Leave alone. When bacon begins to sizzle, leave alone. When bacon accumulates lots of melted-off fat and begins to bubble, remove from heat, drain off fat, and turn. Return to heat and cook until done, draining fat again if necessary. Drain on paper towels and eat.
This results in perfect-tasting, flat, crispy strips of bacon-- perfect for a BAM, bacon, avocado, and mayo on toasted sourdough or honey-wheat, with optional sprouts.
Posted by El JT de Spang (Member # 7742) on :
Clearly, I'm gonna have to go to the store and purchase some bacon.
Posted by dkw (Member # 3264) on :
Me too.
Posted by maui babe (Member # 1894) on :
I bought some bacon at my daughter's request this weekend and cooked some for the girls' breakfast this morning. In a non-stick skillet, cooked till crisp but not burned. Then I poured off the grease and cooked the eggs in the same pan. My girls were shocked and happy that I actually cooked for them at 5:40 am.
I have a wonderful recipe for broccoli salad that has bacon in it, but my two youngest, who are the only ones with me at this time, don't like it. I also like to use bacon in baked beans. Corn bread baked in a little bit of bacon drippings is to die for too.
I suppose it's no wonder I struggle with my weight. <sigh>
Posted by pfresh85 (Member # 8085) on :
I think I may have to go buy some bacon as well. This thred is making me hungry for breakfast foods (which is saying something since I'm not usually a breakfast sort of guy).
Posted by pH (Member # 1350) on :
quote:a greasehole in Butte
/twelve.
-pH
Posted by smitty (Member # 8855) on :
I tried the broiling method for turkey-bacon turkey burgers tonight. With Turkey Bacon, I didn't notice a difference between frying and broiling. That's my new cooking method.
Posted by Tatiana (Member # 6776) on :
I like to cook bacon crispy but not burnt. I start it out in a skillet on medium high heat, then as soon as it shrinks and a pool of grease forms in the bottom of the pan, I turn it way down low and let it gently foam itself done, turning it over with a fork from time to time to keep it from burning. When it gets done (or almost done) foaming, I put it on paper towels to dry. This seems consistently to produce very crispy bacon that's not burnt. It's not terribly fast, but since I'm also making biscuits from scratch, which bake for 20 minutes, I just put the bacon on first and I'm not in any hurry. When the biscuits come out of the oven, it's time to start cooking the eggs while someone else butters the biscuits.
I don't eat bacon anymore, since I'm vegetarian, but that's how I cook it for meat-eating friends. I love making breakfast!
Posted by pH (Member # 1350) on :
How can you cook bacon and not eat it?
You're INHUMAN!
-pH
Posted by Dan_raven (Member # 3383) on :
Note--Never--never--never
cook bacon in the nude.
Posted by ketchupqueen (Member # 6877) on :
Have you seen that ad from England for the "less splatter" bacon where the family of nudists are camping and cooking bacon?
Posted by Uprooted (Member # 8353) on :
kq: I haven't seen that, but it sure sounds funny!
Posted by quidscribis (Member # 5124) on :
I miss bacon. Posted by Tstorm (Member # 1871) on :
I cook for myself only.
Bacon is bought pre-cooked and microwaved for 5-10 seconds per slice. I use a plate and some papertowels for the grease.
I indulge myself when cooking other things. Bacon needs to be simple at this point. Posted by Kwea (Member # 2199) on :
I use regular bacon, in the microwave.
If done properly it tastes great and doesn't curl much. Posted by Mr.Funny (Member # 4467) on :
Heh. My mom usually gets the pre-cooked microwaveable stuff that Tstorm mentioned. It's very convenient, though not as tasty.
Posted by rivka (Member # 4859) on :
quote:Originally posted by Noemon: You eat your mutton and bacon raw?
Indeed. Every speck of bacon and mutton I eat is raw.
Posted by Primal Curve (Member # 3587) on :
Which is none at all.
Pre-cooked bacon is overpriced tripe. You can cook raw bacon in the microwave so buying it pre-cooked is pointless.
Posted by KarlEd (Member # 571) on :
quote:Originally posted by Mr.Funny: Heh. My mom usually gets the pre-cooked microwaveable stuff that Tstorm mentioned. It's very convenient, though not as tasty.
I think that must depend on brand, or maybe prep time. I use the "pre-cooked" microwave stuff almost exclusively. It's perfect for two of us since we don't eat bacon enough to justify cooking a whole package of the raw stuff. It's quick and easy. No spatter, and to me it tastes just like the spattery stuff. Also it's ready in 5 seconds. It keeps well in the fridge, so I can grab a couple of slices for a sandwich and it's done in the time it takes to unwrap a slice of cheese. ( dang cheese wrappers clinging like a drowning man to a life vest.)
Posted by Sopwith (Member # 4640) on :
I'm a big fan of the oven method for cooking bacon. To help it get more of the fat out, start it in a cold oven, don't preheat.
Also, half a strip of bacon wrapped around a water chestnut (secured by a toothpick) and deep fried is a great ors d'ouerve. (If you add a bit of chicken liver, it become rumaki).
Posted by Squid Martigan (Member # 9276) on :
I just can't understand this "keep the fat out of the pan" business. Being a long-time bacon lover, I was mystified by the phenomenon of the first skillet of bacon never turning out as well as subsequent pans (in one cooking, of course). I'd follow all the suggestions mentioned in here, and on the bacon packaging, about starting with a cold pan, etc. The bacon still didn't turn out like the occasional perfect bacon slice I'd encounter when others cook it. See, perfect bacon, to me, isn't exactly crispy-- that would diminish the fatty goodness of somewhat softer-cooked bacon, though when cooked too soft one gets the melted marshmallow effect from the white bits. Not only that, but if the bacon is cooked too slowly the meat gets chewy (very bad) and the fat gets chunky. This also happens if there's too much moisture in the pan, which is why one should never, ever cover a pan while cooking bacon (unless it ignites in flame). No, perfect bacon requires fast cooking, to the point where the fat itself becomes slightly crisped on its surface, such that the bacon and especially the fat parts go **squick** between the teeth. That **squick** is the crunch-like sound of oxidized fatty bit. I realized one day, while far from a stove, the solution-- the reason batches after the first come out so much better is because the heat isn't being transferred directly to the bacon by the surface of the skillet-- it's being transferred to the strips through the melted bacon grease! This means that the very best bacon gets that way by being deep fried in bacon grease! I searched for a cache of bacon fat in an old pickle jar and fished couch-coins enough for a pack of American bacon so that I could test my hypothesis. I heated up enough bacon fat in the otherwise empty pan until it was uber-hot, and then quickly places several strips into the grease. In a far shorter time than I was used to bacon taking to cook (think seconds, really) the bacon had become my mind's ideal, the pinnacle, the apex of imagined bacon-goodness. Here was bacon in its truest platonic form, made solid by this simple act of fatty fat deep-fry cooking. I pulled the bacon from the grease to drain on paper towels for a few seconds before trying a piece. The flavor, the texture, the **squick** was absolutely perfect. I'd discovered the secret, and now I've passed it on to all of you. Don't believe the lies about bacon presses and dry skillets. Comparing properly-made bacon to dry skillet or oven-cooked bacon is like comparing freshly homemade ice cream to reconstituted dry milk. Seriously, people! Try it my way. You'll see.
Posted by Squid Martigan (Member # 9276) on :
**squick** defined as "bacon-deliciousness crunch characteristic of properly oxidixed fatty portions from careful cooking of bacon" could also be rendered as **squi-crunch**.
Anyway, when it's there, the bacon is delicious.
Posted by Squid Martigan (Member # 9276) on :
That bacon that's flavored with just a tiny bit of sweetness is just wonderful. Definitely worth trying, especially if one can find it in a bacon that's also a little less super-salty than most of the cheap brands in stores.
And someone please use my cooking method and let me know what you think. I expect it'll be the most delicious bacon you've cooked. Don't forget-- the secret is that the bacon must be deep-fried in its own grease so that all the cooking heat comes directly from the grease, not the griddle.
Posted by Squid Martigan (Member # 9276) on :
Ah, yes, it's maple-cured sweet bacon that's so darn good. Mmmmmm.
Posted by Artemisia Tridentata (Member # 8746) on :
Bacon cooked by Boy Scouts over a small propane stove, is how I usually have it. However, every third time, on average, it results in a large secondary conflagration. I prefer sausage as it is not so flammable.
[ March 22, 2006, 04:54 PM: Message edited by: Artemisia Tridentata ]
Posted by Squid Martigan (Member # 9276) on :
I myself find sausage splatter to be far more unwieldy...
Posted by El JT de Spang (Member # 7742) on :
Depends on what kind of sausage. Patties are splatterific, links a lot less so.
Posted by Squid Martigan (Member # 9276) on :
Though I've never cooked bacon outdoors...
Posted by Squid Martigan (Member # 9276) on :
Links are okay if they've been skewered decently at the start of the cooking process so that explosive pressures aren't introduced while heating, eventually leading to critical link mass, or CLM. A typical sausage can produce a grease-splosion on the order of fiteen Nagasakis.
Posted by Rico (Member # 7533) on :
This thread is making me hungry!
I usually just cook it in a pan at medium-high heat and let it cook with it's own juices. I don't like cooking bacon too much because of the splatter though, which is probably a good thing because the hassle of cooking it is one of the things that keep me from eating it very often.
Posted by Squid Martigan (Member # 9276) on :
There's very little hassle with my method because the bacon slices are submerged, and then only for a very short cooking time. Try it! You'll see.
Posted by Squid Martigan (Member # 9276) on :
I guess I should clarify that the bacon slices aren't floating around in a deep pot of grease, just a centimeter in a flat pan, like a frying pan. It doesn't really matter if one uses cast iron, though it'd probably produce better bacon if one is using an electric stove, which may heat the pan very unevenly.
Posted by Squid Martigan (Member # 9276) on :
Mmmm. I love bacon.
Posted by Primal Curve (Member # 3587) on :
Oxidation? You don't understand cooking science, do you?
Posted by Squid Martigan (Member # 9276) on :
No. I must mean burnination. Oxidation is a slow (or fast) chemical reaction, right? Like iron oxidizes to form rust, and paper burns/oxidizes to form ashes... yes? What's the word for heating something until it just begins to show some effect that's not necessarily visible, like the forward edge of crispization on a fatty bit of bacon?
Posted by Squid Martigan (Member # 9276) on :
I like "crispization."
Posted by Squid Martigan (Member # 9276) on :
Though "crispitation" sort of evokes the beginnings of it a bit better...
Posted by El JT de Spang (Member # 7742) on :
Oxidation is refers to an actual chemical reaction, whereby something reacts with oxygen and loses an electron. I'm not positive, but pretty sure this doesn't happen with bacon. I call what you're talking about 'crisping'.
ps - If you notice something you want to add to your post, or change about it, rather than posting again most people find it simpler to click the icon of pencil and paper above the post you wish to modify. This allows you to edit it and include whatever it is you may've forgotten.
Welcome, btw.
Posted by Squid Martigan (Member # 9276) on :
Does editing a post still make the thread jump to the top?
Posted by El JT de Spang (Member # 7742) on :
Nope. It used to, but not since the great forum software updating of '05.
Posted by Squid Martigan (Member # 9276) on :
Well, I want people to try my bacon method. Maybe if I keep this thread from going off the first page, someone will read it and try it.
Posted by El JT de Spang (Member # 7742) on :
I personally decided not to ever try it based just on how insistent you are about it.
Posted by Squid Martigan (Member # 9276) on :
Why would you be so mean about it? It's good! I promise!
Posted by ludosti (Member # 1772) on :
I deliberately do not cook bacon the way Squid does. I prefer my bacon to be very crisp but not burned - there's a small window between sorta crispy and burnt, so it has to be pulled at just the right time to account for the temperature carry-over. I've found that my bacon actually cooks faster when I drain off the molten fat reserves that collect as the bacon cooks - given the warpage of the pan, the grease collects in certain areas and the bacon in those areas cooks slower than the bacon not sitting in its own grease.
I really like bacon but I only buy it every once in a while, since it's not terribly good for you...mmm delicious piggy goodness....
Posted by Primal Curve (Member # 3587) on :
The browning of meat is referred to as the "Maillard Reaction" and is, in fact, a chemical reaction. The sugars and amino acids in on the surface of the meat bond in the presense of heat (though it works best with dry heat) and cause that browning we know so well and makes meat taste so damn good.
Oh, and Squid, this isn't a chat room. Confine your points into one post. Shamelessly bumping threads makes you look like a moron.
Posted by Squid Martigan (Member # 9276) on :
Thank you for the proper name for that. I will try not to act like such a moron.
Posted by Lyrhawn (Member # 7039) on :
Almost anyone who has had bacon in a somewhere near decent restaurant has had their bacon cooked in an oven.
I used to like my bacon somewhat chewy, but not I just like it done, but I hate burnt bacon. Cooked is fine, but if I can't bite into it in a sandwich without having to chew it for a minute, it's not good bacon.
Oh how I love the honey bacon we put on BLTs at work, and the bacon in the Pepper Jack Stack.
*mouth watering*
Posted by rivka (Member # 4859) on :
quote:Originally posted by El JT de Spang: Oxidation is refers to an actual chemical reaction, whereby something reacts with oxygen and loses an electron.
Not all oxidation reactions have oxygen as the oxidizing agent. In fact, I don't believe it's even true to say that most do.
So, did anyone try my method yet?
Posted by pfresh85 (Member # 8085) on :
I bought some bacon at the store this morning because of this thread. I blame Hatrack for my bacon consumption.
Posted by quidscribis (Member # 5124) on :
I still can't cook bacon in my house. I'll likely never cook bacon ever again unless Fahim dies first, and he's been given explicit instructions that he's not allowed to. So, no.
Posted by Primal Curve (Member # 3587) on :
Gah. I hate not being a chemist.
Posted by Squid Martigan (Member # 9276) on :
Yeah, thinking about this made me hungry, too, so since today was a day off work, I thought it'd be a perfect time to make some BLTs! They were delicious. My special "happy bacon make" method is the profounding super-power goodness!
Posted by Squid Martigan (Member # 9276) on :
Does anyone know if Orson Scott Card likes bacon?
Posted by Squid Martigan (Member # 9276) on :
I also wonder, if someone ate a Piggie (Speaker For the Dead) would its meat taste like earth pork?
Posted by aiua (Member # 7825) on :
Guys, it can't just be crispy. It has to melt in your mouth, just crumble away into bacon bliss. And the really good stuff should not leave the roof of your mouth feeling raw.
Personally, I eat more bacon in salad than with breakfast.
Seven or eight slices of bacon, chopped into small pieces and fried until crispy (and melty!). Keep them bits in the pan and add 1/4 C vinegar, 1/4 C brown sugar and a bit of pepper. Boil that, stirring constantly, until it forms a thick syrup. Take it off the heat and add some chopped lettuce, then pour that lettuce and the bacony syrup over the rest of the lettuce (about a head) and eat immediately!
It's fabulous and I can't eat it without getting it all over my chin. Enjoy!
I'm actually in the process of making some right now.
Posted by Squid Martigan (Member # 9276) on :
That sounds delicious, aiua, and really, that dissolving-in-the-mouth thing is a great way to describe proper bacon, and really represents my ideal.
Posted by Squid Martigan (Member # 9276) on :
Today I ate bacon in a salad. I suppose doing so defeats the point of both bacon and salad, but it was very yummy.
Posted by El JT de Spang (Member # 7742) on :
Have you taken the time to peruse the non-bacon related parts of hatrack, Squid? I think you might find something else you enjoy discussing, if you're interested.
Posted by Noemon (Member # 1115) on :
There are non-bacon related parts of the forum? I always thought that that was a myth.
Posted by Squid Martigan (Member # 9276) on :
A haiku about cooking bacon:
first opened quiver Crackle, Anticipate death as crisps, delicious
Posted by Squid Martigan (Member # 9276) on :
Mmm, just finished off my last four slices. Have to go to the store soon to get some more! Are there any dishes that one wouldn't normally think of including bacon in that have been good with it?
Posted by Squid Martigan (Member # 9276) on :
Oh, before I forget-- has anyone tried fluffy scrambled eggs with cooked crispy bacon mixed into the eggs? It's heavy but really darn good.
Posted by opiejudy (Member # 9301) on :
i cook my bacon int he cast iron skillet and it is not too crispy it is sort of crispy around the edges and chewy inside. I have never tried the oven. I also sometimes put many pieces (we buy it from teh butcher, so its not like a package thing) But what might be equivalent to a whole package of bacon in the pan at once and cook it by moving it around every few seconds...Lots of fats comes out at once and sort of "marinates" the bacon while its cooking and it has a great flavor.
Posted by Squid Martigan (Member # 9276) on :
opiejudy-- everyone thinks you're supposed to cook the fat out of the bacon, but what relly makes the flavor great is to cook the fat on the bacon-- in the melted bacon grease, the fat on the meat will fry like any other part, to be crisp and delicious. It'll shrink a bit, but that's okay. It's great!
Posted by Squid Martigan (Member # 9276) on :
From salt pig curing its origin underwhelms Fried results are grand
Posted by Squid Martigan (Member # 9276) on :
Actually the last line would be better as,
"Fried result so grand"
Posted by Squid Martigan (Member # 9276) on :
Squinchy fat goodness Such fine anticipation My heart cannot wait
Posted by Primal Curve (Member # 3587) on :
Hmmm... <considers deleting thread, if just to get under Martigan's skin>
Posted by Squid Martigan (Member # 9276) on :
Why would you want to do that, Primal Curve?
Posted by El JT de Spang (Member # 7742) on :
So all the bacon related thoughts in your brain will have no way out, hopefully leading to a highly amusing *head asplodes*
Posted by The Pixiest (Member # 1863) on :
quote:Originally posted by El JT de Spang: Oxidation is refers to an actual chemical reaction, whereby something reacts with oxygen and loses an electron. I'm not positive,
You are if you lose an electron.
(Sorry, I finally got around to reading this thread.)
Pix
Posted by Primal Curve (Member # 3587) on :
For a second, I thought you were punning "Election" and "Electron."
Posted by Primal Curve (Member # 3587) on :
quote:Originally posted by Squid Martigan: Why would you want to do that, Primal Curve?
Because you annoy me.
Posted by Squid Martigan (Member # 9276) on :
I annoy you? I have tried to be as nice as I can! I always welcome people's thoughts, and comments, and suggestions, and consider all friendly words as well as it is possible for me to do. I like people, but now you are making me feel as though you are a disgruntled neighbor, and I don't want a disgruntled neighbor. I want to make everyone happy, but I "annoy" you. That's mean.
Posted by breyerchic04 (Member # 6423) on :
Post in another thread, show that you like the community.
Posted by Squid Martigan (Member # 9276) on :
I don't understand why it is imperative that I stop replying on this discussion topic.
Posted by breyerchic04 (Member # 6423) on :
It isn't as much that as that you start somewhere else.
Posted by Squid Martigan (Member # 9276) on :
Are other people on the discussion board that don't diversify their discussion topics are ostracized? I looked on some other topics and people usually seem to get mad only when another person talking on the topic becomes disrespectful, not because the person has posted multiple times on that topic!
Posted by Squid Martigan (Member # 9276) on :
I am curious-- do I annoy anyone besides Primal? And what is bad about me liking to make bacon?
Posted by El JT de Spang (Member # 7742) on :
quote:Are other people on the discussion board that don't diversify their discussion topics are ostracized?
That's tough to answer, because I've never seen any other member refuse to post in more than one thread.
quote:And what is bad about me liking to make bacon?
Nothing at all. Making bacon, both literally and figuratively, is one of the funnest things you can do. But when it seems your only interest is bacon, you come off a little weird. Just so you know. You aren't annoying me, beyond keeping this thread afloat for days after it would've normally gone to sleep with the fishes. But people do things that annoy me more than that all the time.
More than anything, you're making me curious as to what drives a man who's compelled to talk about bacon and nothing else. Does he eat bacon at every meal? Ya just can't do that! Is his dog named 'Bacon'? Does he work for Hormel? Just some things I've been kicking around.
Posted by Squid Martigan (Member # 9276) on :
I talk about a lot more than bacon! And I don't eat bacon at every meal. I just like it a lot, is all. Oh, and I don't like any hormel products. I think the stuff they make is usually gross.
Posted by Squid Martigan (Member # 9276) on :
Oh! I highly suggest avoiding the bacon in Subway sandwiches. It's just not good.
Posted by Uprooted (Member # 8353) on :
My goodness, Squid, are you really someone else?
If you really are a new member, welcome, and hope to see you posting on other topics. Hatrack can be a very enjoyable place.
Posted by pooka (Member # 5003) on :
Squid, I might try your method if you would put it in a post that had paragraph breaks.
I read about a method of cooking salt pork where you par boil* the strips, then dip them in flour, and then panfry them. I haven't actually tried it. But it would be good knowing it violated every diet known to man.
*par boil = place in water in a cold pan and heat to boiling.
Posted by Squid Martigan (Member # 9276) on :
Er, isn't par-boiling when you lower something into water that's already boiling for just a few seconds, like tomatoes for fifteen seconds for removal of the skin?
That does sound like it'd be tasty, but horribly unhealthy!
Posted by ElJay (Member # 6358) on :
Nope, that's blanching. Par-boiling is boiling until not fully cooked.
Posted by Primal Curve (Member # 3587) on :
<is getting tempted to delete the thread by outside influences>
Back, you foul demon! BACK, I say!
Posted by Squid Martigan (Member # 9276) on :
Hey Primal Curve-- I branched out and posted on the Flaming Lips discussion!
Posted by Primal Curve (Member # 3587) on :
You like the Flaming Lips? My estimation of your character has just improved.
Posted by Squid Martigan (Member # 9276) on :
I am a HUGE Lips Fan. That's "Flaming-" and not "pork-", to recycle my own stupid joke.
Posted by Squid Martigan (Member # 9276) on :
Parboiled floured deep fried Allures sizzle curls bursting hot bite, flavor time
Posted by Squid Martigan (Member # 9276) on :
Hmm... in the second line, "sizzle" should come before "allures."
Posted by El JT de Spang (Member # 7742) on :
Congrats on branching out, Squid.
Posted by Squid Martigan (Member # 9276) on :
Thank you! As you can see, this doesn't mean I've abandoned bacon!
Posted by Primal Curve (Member # 3587) on :
This is much better than deleting the thread.
<evil grin>
Posted by dawnmaria (Member # 4142) on :
Primal, I think I love you! You are deliciously evil, not unlike bacon! Posted by Squid Martigan (Member # 9276) on :
Deleting threads seems pretty mean, and I guess this gives you some happiness? Eh, you seem pretty funny, Primal Curve. Have I really seemed like I "won't shut up about it"?
Posted by Squid Martigan (Member # 9276) on :
I do feel honored to have my name in the discussion title! (Even if it's a little frown-hearted)
Posted by vonk (Member # 9027) on :
"frown-hearted"? is that a Care Bears reference?
and squid, will you marry me? you can just cook bacon all day long and serve it to me, and i'll go to work and support you. cool?
Posted by Kristen (Member # 9200) on :
I have never cooked bacon for myself.
However, the delicious and crispy Canadian bacon at the Original Pancake House is one of my few non-vegetarian indulgences.
Posted by vonk (Member # 9027) on :
Original Pancake House? I've heard of International House of Pancakes and Waffle House, but neffer Pancake House. crazy.
Posted by Goody Scrivener (Member # 6742) on :
mmmmmmmmmmm OPH........... I haven't gone there in a long time...
Posted by prolixshore (Member # 4496) on :
Original Pancake House is delicious. I should go there before I leave South Carolina since they don't have them in Pittsburgh. Mmmmm.
--ApostleRadio
Posted by El JT de Spang (Member # 7742) on :
Do not sully the bacon thread with talk of Canadian bacon! Canadian bacon is inferior in every way, and does not deserve to call itself bacon of any kind! Posted by prolixshore (Member # 4496) on :
Canadian Bacon can be good in its own way, but it is only tangentially related to the far superior regular bacon.
--ApostleRadio
Posted by Squid Martigan (Member # 9276) on :
Hah! Canadian Bacon is merely thinly-sliced ham with "canadian bacon" printed on the package.
Posted by jeniwren (Member # 2002) on :
I think canadian bacon pizza is in order for lunch. Thanks for the idea!
(We had bacon with dinner last night. Breakfast for dinner is the best.)
Posted by Primal Curve (Member # 3587) on :
Canadian bacon and Pineapple?
Posted by Noemon (Member # 1115) on :
You know, I have to say that I laugh, aloud, every time I see this thread's title. Every. Single. Time.
Posted by starLisa (Member # 8384) on :
quote:Originally posted by rivka:
quote:Originally posted by Noemon: You eat your mutton and bacon raw?
Indeed. Every speck of bacon and mutton I eat is raw.
Why don't you like mutton? I've had mutton shwarma in Israel, and it's yummy. Mutton is to lamb as beef is to veal, is all.
Posted by starLisa (Member # 8384) on :
quote:Originally posted by Squid Martigan: I also wonder, if someone ate a Piggie (Speaker For the Dead) would its meat taste like earth pork?
Piggies taste like chicken.
Posted by starLisa (Member # 8384) on :
quote:Originally posted by pooka: *par boil = place in water in a cold pan and heat to boiling.
Do you know that I've never known what par-boil means? It never occurred to me to look it up, either, because it wasn't that important, but I had no idea that it was like the frog thing
Thanks, pooka. Learn something new every day, I guess.
Posted by Primal Curve (Member # 3587) on :
quote:Originally posted by Noemon: You know, I have to say that I laugh, aloud, every time I see this thread's title. Every. Single. Time.
<bows> I thought it'd be a gas.
Posted by ClaudiaTherese (Member # 923) on :
quote:Originally posted by starLisa: Piggies taste like chicken.
Has anyone else ever read that weird short story by Quine?
Posted by The Rabbit (Member # 671) on :
quote:Originally posted by starLisa:
quote:Originally posted by pooka: *par boil = place in water in a cold pan and heat to boiling.
Do you know that I've never known what par-boil means? It never occurred to me to look it up, either, because it wasn't that important, but I had no idea that it was like the frog thing
Thanks, pooka. Learn something new every day, I guess.
I'm sorry to report, that pooka has provided incorrect information on parboiling. Parboil, means to cook partially by boiling. Most commonly this is done by first bringing the water to a boil, and then briefly immersing the object to be cooked in the boiling water.
If you follow pooka's instructions, you won't have proper controll over the cooking time and so you are as likely to end up with something fully cooked as partially cooked.
Posted by aspectre (Member # 2222) on :
At least this isn't a LastPost thread... Oh wait... I've got the last post!
[ April 07, 2006, 06:14 PM: Message edited by: aspectre ]
Posted by Primal Curve (Member # 3587) on :
Now I'm really tempted to delete the thread.
Posted by rivka (Member # 4859) on :
I have nothing against mutton. If I saw it at the butcher's for a decent price, I might try it.
But I don't believe I ever have. *shrug*
They have bison, sometimes.
Posted by jeniwren (Member # 2002) on :
PC: No, just canadian bacon. I don't really like pineapple on pizza. It's great in cake though, especially doused in whipped cream with bananas and strawberries.
Posted by El JT de Spang (Member # 7742) on :
Canadian bacon, pineapple, and shrimp is where it's at.
Posted by Squid Martigan (Member # 9276) on :
Shrimp on pizza? Have to try that.
Posted by ElJay (Member # 6358) on :
Shrimp and tomato slices on pizza. MMMmmmmm!
Posted by breyerchic04 (Member # 6423) on :
Shrimp and roasted red potatoes on Alfredo sauce pizza.
Posted by ElJay (Member # 6358) on :
Actually, a place near here makes a shrimp pesto pizza that's really good, too.
Posted by ClaudiaTherese (Member # 923) on :
Fresh tomato slices on pizza is the height of pizza yummification.
Posted by aspectre (Member # 2222) on :
Awww c'mon Squid Martigan, you're slacking and Begging the Question is catching up with us.
Microwave-cook grits in a deep bowl using an appropriately sized small plate as a cover: light on the salt, and with the minimum recommended amount of water so that the grits will be somewhat on the firm side. Remember to stir when halfway cooked to ensure thorough mixing of grits and water -- careful the plate and bowl will be hot hot hot -- then finish cooking with the plate/cover on.
While the grits are cooking, roll three or four strips or more of bacon. Stand the individual rolls on top of the grits with the meatiest side down. Cover bowl and cook until the fat has mostly become rendered off the strips.
When the bacon is done, immediately put the small plate (careful hot) on the counter, then place the cooked bacon on it. Stir the bacon grease into the grits. Put the bacon back on the grits. Place bowl on the now cooler plate to carry to the table.
Sorry, I'm a complete&total troglodyte when it comes to bacon. As long as ya start with decent bacon -- ie not the brands which have been artificial 'this-and-that'ed to death -- I'll enjoy bacon however its served, from lots&lots-of-fat-left to burnt-to-charcoal, as long as it isn't raw or partially raw. I suspect I'd like it raw except I'm totally brainwashed about the dangers of eating raw pork -- trichinosis/etc -- and so get too squicked out by the thought to even try uncooked bacon, not even the ones that are cured in a genuine smokehouse.
[ April 09, 2006, 03:30 PM: Message edited by: aspectre ]
Posted by Squid Martigan (Member # 9276) on :
Sorry about the slacking, aspectre, I've been working a lot!
Posted by Squid Martigan (Member # 9276) on :
So I went to the grocery store yesterday, early morning, to buy some bacon to make cobb salad for lunch, and saw that the store brand was on sale, a buy one, get one free deal. I think that worked out to 2 pounds of bacon for three and-a-half dollars. So I brought home the bacon, fired up the old bacon fat, and did my best to cook these. I'm sad to say that this bacon did not pass muster-- a consequence of it being cheap bacon, or perhaps a cause? The texture was wrong, too meaty and chewy, like I'd deep-fried sliced ham, and the flavor didn't resemble bacon at all. There wasn't any of that cured-ness to it, for flavor or saltiness. They were plain strips of meaty stuff with almost no flavor. I was very disappointed.
Let this be a lesson-- though the most inexpensive bacon may look appealing from a volume/price perspective, you may find yourself feeding that cheap crap to the cat.
Posted by Squid Martigan (Member # 9276) on :
Has anyone else had a bad experience with cheap bacon? The kind that was so bad was Southern Home, which has been good in the past but this last time was just awful!
Posted by Primal Curve (Member # 3587) on :
<plays "The Star Spangled Banner" on a reverse-strung lefty Strat>
Posted by Squid Martigan (Member # 9276) on :
I did that once, with three pedals hooked up to sound like that famous rendition, and my electric buzz-prone American Standard (which wasn't strung lefty) set up nicely the day before by my friend Ivan who works at Independence Luthier. Lots of crackles and hum amongst the octave doubling and rotating cab whorl, and some great musical sounds, too, which I'd hoped for as I had memorized the piece note-for-note.
Posted by Squid Martigan (Member # 9276) on :
Make that four chained effects. I did this a while ago.
Posted by Squid Martigan (Member # 9276) on :
Why did you bring up the Star-Spangled Banner, Primal?
Posted by The Rabbit (Member # 671) on :
quote:Originally posted by Squid Martigan: Has anyone else had a bad experience with cheap bacon? The kind that was so bad was Southern Home, which has been good in the past but this last time was just awful!
In what way was this bacon awful. Had it gone rancid?
Posted by jeniwren (Member # 2002) on :
A little slow but:
quote:Fresh tomato slices on pizza is the height of pizza yummification.
*nods vigorously* That's one of my faves. I love that combo fresh out of the oven, where you get that wonderful mix of hot and cold in your mouth. I like fresh tomatoes on tacos for the same reason.
Posted by breyerchic04 (Member # 6423) on :
He didn't bring up the banner, he brought up Hendrix.
Posted by Primal Curve (Member # 3587) on :
Now I've got "Foxy Lady" stuck in my head.
Posted by aspectre (Member # 2222) on :
Better than the "Squiddy Laddy" stuck in mine. Too much Lovecraft.
Posted by Squid Martigan (Member # 9276) on :
No, he may have been referencing Hendrix, but he definitely said "Star-Spangled Banner."
Posted by breyerchic04 (Member # 6423) on :
Because that is considered by many to have been his defining moment.
Posted by Primal Curve (Member # 3587) on :
breyer's right. The whole thing should go without explanation, however.
Posted by breyerchic04 (Member # 6423) on :
Didn't I tell you that I knew exactly what you were thinking?
Posted by Squid Martigan (Member # 9276) on :
Update! Publix bacon is pretty good. Texture-wise, it's quite appealing, with a good crunch. It tastes pretty good, if you like super-salty bacon. I enjoyed the first couple of pieces, but the saltiness of it got to me after that, and I couldn't eat any more straight.
I don't usually buy products from Hormel, but I gave their Black Label Sugar-Cured variety a try, and it turned out to be pretty good. I was especially pleased that it was slightly less salty than most of the comparably-priced bacons, and the "sugar-cured"-ness tasted a lot stronger than in most sweet bacons. It was a good experience, which I wasn't expecting. I suggest this variety of bacon.
I experimentally tried flash-bacon-cooking a different kind of cured meat to see how it would taste. I tried a few slices of Italian-style dry salami, very thinly-sliced, in hot bacon fat after I'd finished cooking that batch of Publix bacon. The salami sizzled up and crisped within seconds, just like bacon would, so I prematurely anticipated that this experiment would result in something pleasantly tasty. I was dead wrong. the result tasted like a rancid hot dog dipped in vinegar. Definitely not recommended.
Posted by aspectre (Member # 2222) on :
Serves you right for defiling the purity of the true salami. Such experiments should be confined to fake "luncheon meat" salami, at least it would deserve being boiled in oil. Depending on your preferences, it might even taste better.
Posted by Squid Martigan (Member # 9276) on :
I wouldn't eat luncheon meat "salami" anyway. That is disgusting.
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dang cheese wrappers clinging like a drowning man to a life vest.)
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Serves you right for defiling the purity of the true salami. Such experiments should be confined to fake "luncheon meat" salami, at least it would deserve being boiled in oil. Depending on your preferences, it might even taste better.