Kevin's Watch

Cagliostro wrote: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.

Baking strips of bacon in a conventional oven is the only way to go for plain bacon...

...IMNSHO, of course...

Yeah, Cag, a similar phenomenon put me off Wendy's for many years. The dining room must've been really cold that day, because as I ate my burger, I could see the "hot and juicy" drippings congealing on the paper. Urgh.

aliantha wrote:Yeah, Cag, a similar phenomenon put me off Wendy's for many years. The dining room must've been really cold that day, because as I ate my burger, I could see the "hot and juicy" drippings congealing on the paper. Urgh.

Although I never ate the hash brown patties (honestly I never liked them) there was a time when I used to get scrambled eggs and bacon and an english muffin at McDonald's.
They always toss in a hash brown whether you ask for it or not.
I usually just threw is away.
One day I left it in the bag on the floor of my car.
Do you know that within an hour the grease from the hash brown went through 8 napkins, the paper bag and made a newspaper unreadable!!!!
I was like....wtf? how much oil was in that sucker?
It made the bacon I was eating feel like I was eating a carrot or broccoli.

Menolly wrote:

Cagliostro wrote: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.

Baking strips of bacon in a conventional oven is the only way to go for plain bacon...

...IMNSHO, of course...

is there any way to get it crispy? i tried baking a small bacon weave and my wife, who likes hers crispy, was a bit disgusted

rdhopeca wrote: is there any way to get it crispy? i tried baking a small bacon weave and my wife, who likes hers crispy, was a bit disgusted

if you have any kind baking pans/dish/whatever that has the drip inserts that hold it off the bottom, use one of those. Depending on thickness, 5 min one side, flip, 2 min. HOT is key for crispy. 400+.
And do it in the broiler instead of the oven for SERIOUS speed (goes FAST though, easily burned, need one turnover usually...for me it's too fast a cook to make the eggs at the same time)

I've never turned it over
but yeah, lying flat on a rack over a baking sheet or drip pan is essential.
I've always done mine on 375º for between 20 minutes and half an hour, without flipping.
But then we are not super crispy lovers...

The British star cook Gary Rhodes puts the bacon slices on a slightly buttered tray and puts another slightly buttered tray on top, so the bacon slices get the heat from both sides in the oven. On TV it looked like the perfect bacon, though I never tried it this way.

Vader wrote:The British star cook Gary Rhodes puts the bacon slices on a slightly buttered tray and puts another slightly buttered tray on top, so the bacon slices get the heat from both sides in the oven. On TV it looked like the perfect bacon, though I never tried it this way.

He butters a tray, and lays the bacon directly on the buttered tray then covers them with a second buttered tray, Vader? They are not on a rack between the two trays so some fat drips away?

...wow...

Any idea of a temperature setting or for how long he bakes the bacon that way?

No, the bacon has direct contact to the trays - like in a waffle iron. He puts them on kitchen paper afterwards to get rid of excess fat.

I can't remember the exact oven settings, but the shows are being rerun every other week so I'll find out.

Let me get this straight. You're suggesting *buttering* a pan on which to make *bacon*??

WHY???

Fear of stick-age? I bet that's a fun set of pans to wash.

Has anyone tried turkey bacon in the oven? I'm wondering if the time/temp would have to be adjusted for the lesser amount of fat.

Wyldewode wrote:Fear of stick-age? I bet that's a fun set of pans to wash.

Has anyone tried turkey bacon in the oven? I'm wondering if the time/temp would have to be adjusted for the lesser amount of fat.

I haven't tried it, but I gaurantee it does, not only does it have less fat, but the fat drains from the 'meat' part much more quickly.

"Chicken fried bacon"

Since the dish is rich in saturated fat, many health experts suggest consuming it in moderation or not at all. Sally Squires of the Washington Post acknowledged chicken fried bacon's appeal to the palate, but suggests moderation.[9] Other experts note the dish's low nutritional benefits: "They've taken fat, they've double-coated it in fat, they've fried it in more fat, and then they've served it with a side order of fat."[2] Jane Hurley, senior nutritionist at the Center for Science in the Public Interest in Washington, D.C., stated she's "never heard of anything worse."[2]

While critics of the dish denounce its supposed negative health effects, lovers of the food speak as passionately about its qualities:
“ The moment when the crackle of the crust gives way to the fatty, salty taste of the pork is truly transcendent.[10] ”
“ That clogs arteries just to hear it, but it's to die for . . . It just melts in your mouth.



en.wikipedia.org/wiki/Chicken_fried_bacon

High Lord Tolkien wrote:"Chicken fried bacon"
en.wikipedia.org/wiki/Chicken_fried_bacon

Holy crap! Chicken fried bacon!

Wyldewode wrote:

High Lord Tolkien wrote:"Chicken fried bacon"
en.wikipedia.org/wiki/Chicken_fried_bacon

Holy crap! Chicken fried bacon!

OMG now I have two bacon recipes on my Bucket List!!!!

rdhopeca wrote:
OMG now I have two bacon recipes on my Bucket List!!!!

Update us when you try them.

Brings a whole new meaning to the term "heart attack on a plate"...

aliantha wrote: Brings a whole new meaning to the term "heart attack on a plate"...

www.youtube.com/watch?v=zbKRSYAuSNg

*keeping that clip far, far away from Hyperception*

Vader wrote:

aliantha wrote: Brings a whole new meaning to the term "heart attack on a plate"...

www.youtube.com/watch?v=zbKRSYAuSNg

Watching those people eat those towers of cholesterol makes me feel less guilty about ordering a Double Quarter Pounder with cheese (hold the mayo)