Bacon

[sgt.null]

when I ate meat I would make liver when Julie went away for a weekend.

mushrooms, onions and bacon in pan. dredge liver in flower, cook in an inch of oil. make gravy in pan with shrroms, onions and bacon. drown fried liver in that gravy.

[Avatar]

Duck wrote:

Avatar wrote
Quote:
Country fried? Enlighten the poor South African?


You take a piece of steak, usually a cheaper, tougher cut and you pound it to tenderize it then you bread it and deep fry it. Make gravy out of the drippings and cover it with that. Really nasty stuff. Yech! I always fondly referred to it as "twice-eaten steak".

Aah, thanks guys...must have missed it.


Deep fried steak? Man...what a waste. *shakes head* Nothing like that here. We do have tenderised steak which has been...well...pounded, but we still grill or fry it. The only meat I've ever seen crumbed is like shnitzel probably.

(A german restuarant I sometimes go to does pork schnitzel topped with a round of deep fried camonbert, topped with cranberry jelly. Now that is good. )

Liver? No thanks. don't eat organs.

Or seafood Cail.

But, to get back to bacon, we do have these awesome bacon&cherry skewers. Rashers of bacon, folded and threaded onto a skewer, interspersed with whole cherries and marinaded in a sweet cherry-type sauce. Those grilled are just incredible. (Thanks. Now I'm starving. )

--A

[A Gunslinger]

Quick update...almost went with bacon, but was seduced at the last minute by some swordfish.

I want you all to know that I was not LITERALLY seduced by some swordfish... I am not THAT easy.

[stonemaybe]

Oh Sheisse! Just went to make my normal Friday bacon butty breakfast and I HAVE NO BACON.

[DukkhaWaynhim]

Thanks guys... you just sucked all the passion out of my breakfast bowl of oatmeal with all your talk of bacon and gravy and Am-biscuits (not to be confused with Brit-biscuits).

Now I've got visions of bacon dancing in my head. One of the things I admire about Southern cooking is the tendency to think of bacon as a garnish----kinda like meat parsley.

DW

[Warmark]

I prefer Grilled bacon, on a roll.

Yum.

[Avatar]

One of the things I admire about Southern cooking is the tendency to think of bacon as a garnish----kinda like meat parsley.

--A

[sgt.null]

being of French heritage we think of gravy as one of the food groups.

[Prebe]

being of French heritage we think of gravy as one of the food groups.

Bien sur! Moi aussi.

I always figure out what sauce I'd like to eat, and then figure out what meat/fish/poultry/vegetables/fatty things will make that sauce. I tend to think of the sauce as an integral part of any dish. I hate the restaurants that serve a steak with "a choice of 4 different sauces". Sheesh! You KNOW it won't match, and is not an integral part of the dish!

[sgt.null]

A1 buddy.

or worse, ketchup. (shudder)

[Prebe]

or worse, ketchup. (shudder)

[DukkhaWaynhim]

I must say that a little bit of ketchup on a hamburger is great (when mixed with a little bit of mayo and a generous dollop of mustard), but I'd have to have a pretty horrific cut of steak before I'd consider ketchup as a sauce for it.

Had my first bacon-wrapped filet mignon a few weeks back. Deeee-lish-eeee-o-s-o in the extreme. I don't even want to know how much butter that sucker was fried in, but every bite melted in my mouth like carnivorous cotton candy.

DW

[Menolly]

Since I like my bacon of the non-crisp variety, I found the easiest way for me to get it perfect everytime is to oven bake it.

Preheat oven to 400º F.
Place the bacon on a rack in a shallow jelly roll pan.
Bake in the 400º oven for 10 to 15 minutes.

For me, the 10 minute baking cooks it perfectly.

[A Gunslinger]

bakin' bacon? Wheeee!

[High Lord Tolkien]

Carando (or Farmhouse) Cider House Bacon.

Good Lord!
It's so good........
I could, with no exageration, eat a pound and want some more.

Now I'm freaking starving!

[Menolly]

HLT, is that a nationwide brand?

[High Lord Tolkien]

I don't know.
I do know that it's almost NEVER on sale!


www.carando.com/products/cider-house-bacon.html

[Prebe]

I think I'd prefer the Danish version: Half a pound of bacon and half a pound of unsmoked pork belly in thin slices all roasted in a skillet until crisp. Remove meat and add a pound of diced and peeled apples to the fat and cook under lid until apples are tender and almost (though not quite) turned to apple sauce. Serve bacon/crisp pork belly hot on thick slices of rye bread. Top with the "allmost apple sauce" from the skillet. Serve a stout or other dark, tasty beer. YUM!

[High Lord Tolkien]

I think I'd prefer the Danish version: Half a pound of bacon and half a pound of unsmoked pork belly in thin slices all roasted in a skillet until crisp. Remove meat and add a pound of diced and peeled apples to the fat and cook under lid until apples are tender and almost (though not quite) turned to apple sauce. Serve bacon/crisp pork belly hot on thick slices of rye bread. Top with the "allmost apple sauce" from the skillet. Serve a stout or other dark, tasty beer. YUM!

What time should I be at your house?

[Menolly]

Ah...the Cider House Bacon is a Carrando product. We have stores that carry that brand. If I have to, perhaps I can special order it.

The site has directions for oven baking that bacon as well, yum yum.

Prebe, now you've done it. The only time I like crispy bacon is on BLAT's and Club sandwiches. But, I think I need to give that Danish sandwich a try!