Makin Bacon!

[Pariah]

BTW, I had some bacon in the fridge that was nearing it's "use by" date, so I cooked t up and am using it on sandwiches this week. Oh, man. Bacon is that "little extra" that puts things over the top.

 

[Linderbee]

BTW, I had some bacon in the fridge that was nearing it's "use by" date, so I cooked t up and am using it on sandwiches this week. Oh, man. Bacon is that "little extra" that puts things over the top.

I have 2 packages of bacon in my fridge, and I sense BLT's in my near future...

with avacado

 

[D-Dogg]

I have 2 packages of bacon in my fridge, and I sense BLT's in my near future...

with avacado

I'm a bit confused as to what smiley to give you. I thought one of these or a

but it's a instead for that very well targeted tiny type.

 

[schutd]

chewy = undercooked

No such thing. Bacon is cured/smoked/aged. Its like proscuitto. Technically, you dont need to cook bacon at all. Should you? Of course, but only because most peple eat BAR-S garbage, not artisnally produced bacons.

 

[Linderbee]

I'm a bit confused as to what smiley to give you. I thought one of these or a

but it's a instead for that very well targeted tiny type.

Guess what we had for dinner tonight?? Freakin' awesome BLT's & french fries.

but rest assured, dcr would have no part of the avocado. My older two & I, on the other hand....

No such thing. Bacon is cured/smoked/aged. Its like proscuitto. Technically, you dont need to cook bacon at all. Should you? Of course, but only because most peple eat BAR-S garbage, not artisnally produced bacons.

? What does that mean?

 

[schutd]

Artisinally? I cant spell it. Artisanally? I looked it up. Artisanal.

definition: Products produced in traditional ways. Often hand-crafted by small, family-owned farms or entities.

Make sense now? A small scale farmer or even a large scale supplier who only buys from small scale producers (like Niman Ranch for example), generally has more control over the quality of their product. You pay more, but they make infinitely better food, both for you and tasting. Most pork belly (that gets turned into bacon) is cured in nitrites (salts, esentially) and then aged, or smoked. Smoking is a form of cooking, and if smoked long enough, raising the internal temperature to say 150 degrees or so, you no longer need to cook it. You could eat thatbacon right out the package. But mass produced stuff doesnt get made that way, and the quality of the raw materials (in this instance, pigs) is drastically reduced to give the consumer a lower price point. So those SOBs need to be cooked to death. If I'm eating bar s bacon (I dont generally, but much like a hot girl, I would never throw bacon outta my bed), I cook it til its crispy. If Im eating Niman Ranch bacon (about 3 dollars a pound more expensive), I breathe hot air on it, and pop that isht in my mouth.

Man, I love talking about food. You guys are nice to put up with me.

 

[Mulli]

Schutd, you ever hear of Shopsin's? I just watched a documentary about it. It is a restaurant from the Village. (east Village?)

Crazy show. Crazy chef. Looks like decent grub. Parties of five or more get kicked out.

 

[Hollywood]

Yesterday, I had bacon that was slightly chewy. I just fried some myself and it is pretty crispy with chewy bits of fats.

I like bacon either way.

Has this been resolved yet?

Yes but some on the burnt side don't want to acknowledge defeat.

 

[schutd]

Ive heard of shopsins, and recall hearing good things, but Im not initimately familiar with it. What was the documentary called?

 

[Linderbee]

Artisinally? I cant spell it. Artisanally? I looked it up. Artisanal.

definition: Products produced in traditional ways. Often hand-crafted by small, family-owned farms or entities.

Make sense now? A small scale farmer or even a large scale supplier who only buys from small scale producers (like Niman Ranch for example), generally has more control over the quality of their product. You pay more, but they make infinitely better food, both for you and tasting. Most pork belly (that gets turned into bacon) is cured in nitrites (salts, esentially) and then aged, or smoked. Smoking is a form of cooking, and if smoked long enough, raising the internal temperature to say 150 degrees or so, you no longer need to cook it. You could eat thatbacon right out the package. But mass produced stuff doesnt get made that way, and the quality of the raw materials (in this instance, pigs) is drastically reduced to give the consumer a lower price point. So those SOBs need to be cooked to death. If I'm eating bar s bacon (I dont generally, but much like a hot girl, I would never throw bacon outta my bed), I cook it til its crispy. If Im eating Niman Ranch bacon (about 3 dollars a pound more expensive), I breathe hot air on it, and pop that isht in my mouth.

Man, I love talking about food. You guys are nice to put up with me.

Thank you! Never heard the word before, but now that you've described/defined it, I'm guessing Artisan is its root? I've never seen it with the "al" on the end. I have to admit, though, it looks like Artis-anal to me...

 

[dreamcastrocks]

Yes but some on the burnt side don't want to acknowledge defeat.

Who's on the burnt side?

 

[schutd]

Who's on the burnt side?

most likely the artis - anal set.

 

[Hollywood]

Who's on the burnt side?

burnt=crispy

 

[Heucrazy]

burnt=crispy

burning your bacon while trying to make it crisy = crappy cook

 

[Hollywood]

burning your bacon while trying to make it crisy = crappy cook

If you are trying to make it crispy you are already a crappy cook. How crispy you make it is not really relevant.

 

[Heucrazy]

If you are trying to make it crispy you are already a crappy cook. How crispy you make it is not really relevant.

You know nothing about cooking. If I was the mod of this forum I would have you banned. You and the rest of your under-cooked meats affecinados.