Kevin's Watch

Unfortunately Sam's is located very inconveniently from work. I'll just have to wait for another day.

Dang!

Prebe wrote:So? Isn't that a desire that can be consummated almost effortlessly and with remarkable celerity?

No, making bacon is a lot of work (ok, maybe not a lot but some)
Separating the few pieces you want from the package, frying it takes some time and attention and then cleaning the pan is a pain.
And then my whole downstairs smells like bacon for most of the remaining day which isn't a bad thing usually.

And don't even mention those "heat and go" bacon monstrosities.
I've had it.
It suffices.
But it doesn't come close to real warm crispy greasy bacon.......

I tried an amazingly easy recipe last weekend.

several pieces of cooked bacon, broken up
6 eggs
1/2 cup of milk (1/4 of water could be substituted for that I would imagine)
A few slices of white American cheese broken into small pieces
Pillsbury crescent rolls
Some salt and pepper too

(the recipe called for a lot more cheese and to make it cheddar not American but I find the American milder. I prefer tasting the egg and too cheddar is overwhelming, imo)

Scramble the eggs, milk, bacon and cheese together and pour into a nonstick pan with the bottom lined with the rolled out crescent rolls (like a pie crust).
Bake at 350 until......i have no idea, my oven is like 50 degrees hotter than it should be so I always have to go by sight, should be 15 or 20 minutes I would guess.

It was just plain old goodness!

Sounds yummers HLT. A real cholesterol/saturated fat explosion, just the way we like it!

Thanks for reviving the thread btw. Your little bacon baskets made me remember this. Some seriously f*cked up sh*t!"

Prebe wrote:Sounds yummers HLT. A real cholesterol/saturated fat explosion, just the way we like it!

When it comes to yummy stuff you need to toss caring about your health out the window!

"meat helmets"....WTF?

High Lord Tolkien wrote:

Prebe wrote:So? Isn't that a desire that can be consummated almost effortlessly and with remarkable celerity?

No, making bacon is a lot of work (ok, maybe not a lot but some)
Separating the few pieces you want from the package, frying it takes some time and attention and then cleaning the pan is a pain.
And then my whole downstairs smells like bacon for most of the remaining day which isn't a bad thing usually.

And don't even mention those "heat and go" bacon monstrosities.
I've had it.
It suffices.
But it doesn't come close to real warm crispy greasy bacon.......

Frying bacon? Who fries bacon anymore?

Place a rack in a small low-sided baking dish.
Drape raw bacon slices over rack.
Bake in 400ºF oven for 15 to 20 minutes; check for doness.
That's the way to make bacon.
mmm...

High Lord Tolkien wrote:I tried an amazingly easy recipe last weekend.

That does sound yummy!

Menolly wrote:

for 15 to 20 minutes;

See, Menolly, that's the problem with yours! Fry in about 90 seconds!

Oh, and to cut down on the washing up, a mate of mine has come up with a way to microwave bacon that works quite well. Can't remember the timing, but put the bacon between 2 paper plates, microwave for a minute or so, take out and drain fat, then put back in microwave upside down for another minute or so.

High Lord Tolkien wrote:www.bbqaddicts.com/blog/recipes/bacon-explosion/

Wow. Incredible. And I haven't even tasted it yet.

rdhopeca wrote:

High Lord Tolkien wrote:www.bbqaddicts.com/blog/recipes/bacon-explosion/

Wow. Incredible. And I haven't even tasted it yet.

Ditto...

Does that look good or what.

Oh boy....I just found this website and made it my homepage: bacontoday.com/

In his signature, Vader wrote:Don't fry bacon naked.

hehehe

I just noticed that.

My advice...

Don't fry bacon at all!!

Oven bake it.

I'm pretty sure I gave directions for doing such earlier in this thread.

And the Lord said: "Let there be bacon!"

Wow...
...feels arteries clogging...

"Clogging"? I think my arteries just *congealed*....

The New York Times has just learned about the Bacon Explosion:

www.nytimes.com/2009/01/28/dining/28bac ... ?_r=1&8dpc

There was a piece in a BBC documentary about farming recently, that talked about this guy....

www.blackbacon.com/fermanagh-herald.html

Last weekend we stayed at a middle-of-nowhere guest house, to see Arlo Guthrie play there, and they had 'black bacon' on the menu, so I had to try it. Very very nice! (It's still pink, btw, but it was the thickest bacon I'd ever had)

Stonemaybe wrote:There was a piece in a BBC documentary about farming recently, that talked about this guy....

www.blackbacon.com/fermanagh-herald.html

Last weekend we stayed at a middle-of-nowhere guest house, to see Arlo Guthrie play there, and they had 'black bacon' on the menu, so I had to try it. Very very nice! (It's still pink, btw, but it was the thickest bacon I'd ever had)

Was it Alice's Restaurant?

Was it Alice's Restaurant?

I wish!

Y'know, I used to love bacon in all shapes and sizes and such. Lately, cooking bacon for Sunday breakfast, which we rarely do anyway, has been making me gaggy. Just thinking about it now makes me feel nauseated.
However, I'm still fine with it in things.

I think it started after some weird hanging microwave bacon tree thingy that Carla got. It dripped everything down into the dish and I maybe have never viewed bacon as pleasantly since.