General Forums => The O' Club => Topic started by: EagleDNY on November 26, 2017, 06:30:30 PM
Title: The BACON question continues....
Post by: EagleDNY on November 26, 2017, 06:30:30 PM
Ahhh yes, BACON. As we consider this extremely important subject, I want to hear the following.
1. Your favorite type of bacon. 2. Your favorite thing to put bacon in.
Any other pertinent or interesting bacon information should be added for the consideration of our connoisseurs afterwards.
1. THICK CUT MAPLE BACON. Forget that wimpy thin bacon, and jump right onto a thick slab of maple bacon. 2. POTATO SALAD. I know this one will seem a bit strange, but my old mum had the perfect potato salad recipe - potatoes, hard boiled eggs, mayo to hold it together, and BACON. Lots and lots of lovely bacon. You could eat it for breakfast, lunch, or with dinner -- it worked everywhere.
BACON FACTS: In the UK, the style of bacon we get in the USA is called "fatty bacon" - the "english" bacon is a pork loin cut like bacon and cured. It is delicious -- and if you read in a book about some WW2 spitfire pilot eating a "bacon sandwich" think of it more like a ham sandwich than a BLT style sandwich, just using a thick slab of the english style bacon.
Title: Re: The BACON question continues....
Post by: Skuzzy on November 26, 2017, 07:08:24 PM
Thick cut smoked bacon, broken up in Mac n Cheese.
Title: Re: The BACON question continues....
Post by: Randy1 on November 26, 2017, 08:24:19 PM
Wrights used to be a quality bacon but seems to be slipping of late.
An odd but wonderful combination, Toast with a thick coat of grape jelly then bacon to make a breakfast sandwich. We make our own grape jelly from muscadines.
Title: Re: The BACON question continues....
Post by: eddiek on November 26, 2017, 08:35:15 PM
Wrights used to be a quality bacon but seems to be slipping of late.
An odd but wonderful combination, Toast with a thick coat of grape jelly then bacon to make a breakfast sandwich. We make our own grape jelly from muscadines.
Wrights got bought out by Tyson several years back. That in itself started the downward trend in quality. I have several friends who hung it up not long after Tyson took over. Wrights used to make good quality bacon and hams..........not much different than the competition nowadays.
Title: Re: The BACON question continues....
Post by: ghi on November 26, 2017, 08:43:11 PM
Title: Re: The BACON question continues....
Post by: icepac on November 26, 2017, 11:24:16 PM
My favorite bacon is the stuff you find at the officer's club at large military bases on sunday brunch.
Whoever does it for Ft. Myers in VA had it from soft and spongy to almost black crispy and every bit in between..........all in the same large tray at the buffet.
Title: Re: The BACON question continues....
Post by: Wiley on November 27, 2017, 12:06:58 AM
I have never met a bacon I didn't like, but I think my favorite is pancetta. It comes in discs, and it is somewhat spicy on top of the smoke, and it is delicious.
Strip bacon, thick cut smoked or maple, I'm not picky.
Wiley.
Title: Re: The BACON question continues....
Post by: BuckShot on November 27, 2017, 06:43:10 AM
Bacon from the grain fed, free range, Prince Edward Island pigs my neighbor raised. They had a 100 x 100 yard pen with their own wallow/ stream in the back. In the summer they would be in it with just the tops of their heads and noses above the surface. They were happy and you can taste it.
I take it straight up off the pan!
Title: Re: The BACON question continues....
Post by: zack1234 on November 27, 2017, 07:43:13 AM
Bacon is awesome
Title: Re: The BACON question continues....
Post by: bustr on November 27, 2017, 04:26:24 PM
Why not use pork belly and cut it into 3-4 inch slabs. Then slow roast it 250-275 until it's crispy on the outside. If you want some quick crisp, place it under the broiler at the end for a few minutes. One big mouth full is over whelming and it makes great sandwiches. You can dry brine it 1-4 days sitting on a screen uncovered in the fridge so your brine gets in deep. It doesn't take much salt, just time, and you can add anything else you do with a porkbutt or shoulder when you dry brine it for smoking or slow roasting. Chinese and Korean grocery stores carry this already cut into slabs, you just have to look around for it at regular grocery stores or find a butcher. In Asia they will simmer them in a sauce that is 1:1:1 similar in components to the Japanese soysauce:sake:merin. That is a whole other kind of pork goodness in your mouth, gets better if you sprinkle in some red pepper flakes.
One day I realized store bought bacon, even thick bacon, ended up too small for a long enjoyable eating session. My COSTCO had the pre cut belly slabs one day because of the local Asian customer base, and that was all she wrote. It was like bacon right out of the Flintstones..... :O
Title: Re: The BACON question continues....
Post by: icepac on November 27, 2017, 04:37:26 PM
A strip of bacon a day reduces your chance of becoming an insurgent by 300%.
But, if the apocalypse comes upon us, there is hope.
Title: Re: The BACON question continues....
Post by: wil3ur on November 27, 2017, 05:13:13 PM
There's a restaurant that does a pork belly bloody mary that's absolutely delicious. When the hot dripping fat from the belly hits the cold glass and congeals along the lip, you know flavor is near! :banana:
Title: Re: The BACON question continues....
Post by: bustr on November 27, 2017, 05:50:14 PM
A strip of bacon a day reduces your chance of becoming an insurgent by 300%.
But, if the apocalypse comes upon us, there is hope.
When I was a kid in Pakistan we had canned things like that at the commissary because of issues with perishable food and the real logistics of delivering products like that into the interior during the early 60's. I drank powdered milk and ate powdered ice-cream from a box you added powdered milk to and put in the freezer for three years. On toward the last year there, a giant freezer unit was put in and real meat products were flown in and put there to be thawed for the commissary. Come to think of it, I don't remember eating anything pork during those three years. But, my father was friends with the mayor of Peshawar and they would trade Playboys for whiskey. Muslims can drink whiskey like a fish but, only when they were on the air station trading the whisky for Playboys and other things with their American friends. Well it is logical, our grounds keepers and construction workers were locals, they were Muslim, and would have gone ballistic smelling bacon in the morning. Must be why I like bacon so much, I spent three years bacon deprived as a child.
Title: Re: The BACON question continues....
Post by: SPKmes on November 27, 2017, 07:05:42 PM
There is no question.... BACON just is !!!!
Title: Re: The BACON question continues....
Post by: EagleDNY on November 27, 2017, 07:05:57 PM
Why not use pork belly and cut it into 3-4 inch slabs. Then slow roast it 250-275 until it's crispy on the outside. If you want some quick crisp, place it under the broiler at the end for a few minutes. One big mouth full is over whelming and it makes great sandwiches. You can dry brine it 1-4 days sitting on a screen uncovered in the fridge so your brine gets in deep. It doesn't take much salt, just time, and you can add anything else you do with a porkbutt or shoulder when you dry brine it for smoking or slow roasting. Chinese and Korean grocery stores carry this already cut into slabs, you just have to look around for it at regular grocery stores or find a butcher. In Asia they will simmer them in a sauce that is 1:1:1 similar in components to the Japanese soysauce:sake:merin. That is a whole other kind of pork goodness in your mouth, gets better if you sprinkle in some red pepper flakes.
One day I realized store bought bacon, even thick bacon, ended up too small for a long enjoyable eating session. My COSTCO had the pre cut belly slabs one day because of the local Asian customer base, and that was all she wrote. It was like bacon right out of the Flintstones..... :O
Your suggestion has been taken to heart at the Ordinary Pub in Savannah, GA. I did a food tour there and they served us a pork belly slider on a donut roll (donut roll: take a glazed donut and cut it in half like a sandwich bun). So you had a hot donut roll with a sizzling slab of fried pork belly on the inside - your cholesterol count triples from just being in the same room with it, but it is freakin' delicious.
Title: Re: The BACON question continues....
Post by: Brooke on November 27, 2017, 09:39:47 PM
My daughter Viv's first complete sentence was "I love bacon."
Title: Re: The BACON question continues....
Post by: zack1234 on November 28, 2017, 07:32:59 AM
Is bacon ok for vegetarians to eat?
And how is bacon grown on trees or in the ground?
Title: Re: The BACON question continues....
Post by: nooby52 on November 28, 2017, 10:07:39 AM
Thick-cut bacon of any flavor (flavour?) wrapped around a Jalapeno pepper which is stuffed with cheese then deep fried (called an Armadillo Egg, in some places). Washed down with Shiner Bock. Yummmmm.....
Title: Re: The BACON question continues....
Post by: EagleDNY on November 28, 2017, 12:43:00 PM
Thick-cut bacon of any flavor (flavour?) wrapped around a Jalapeno pepper which is stuffed with cheese then deep fried (called an Armadillo Egg, in some places). Washed down with Shiner Bock. Yummmmm.....
Hmm... that sounds pretty interesting. I have a local near my office that wraps thick cut bacon around dates (yum yum).
This issue of deep frying bacon is worthy of consideration as well - normally when you fry bacon it is in that lovely pork fat, but in a deep fryer you will be using some other kind of oil I have also recently been given a bacon baking rack (baking the bacon works out pretty well and is simpler than frying it).
All this lovely bacon talk is going to make me go have a bacon-filled lunch.
Title: Re: The BACON question continues....
Post by: wil3ur on November 28, 2017, 12:44:39 PM
Yes... Not only that...but.... if everyone ate bacon there would be world peace..... those who refuse to eat bacon are the ones who make this world the tumultuous place it is....
Title: Re: The BACON question continues....
Post by: wil3ur on November 28, 2017, 03:44:07 PM
Bacon and whirled peas is also delicious! :old:
Title: Re: The BACON question continues....
Post by: Curval on November 28, 2017, 03:51:20 PM
Chris P Bacon:
http://www.youtube.com/watch?v=pMA3x-bc8iM
Title: Re: The BACON question continues....
Post by: Shuffler on November 28, 2017, 04:12:57 PM
Honey Maple Smoked bacon wrapped shrimp.
Thick sliced bacon in cabbage.
Title: Re: The BACON question continues....
Post by: Zoney on November 28, 2017, 04:57:00 PM
Take a jalapeno pepper and slice in half the long way. Pull our the seeds and stuff with creme cheese. Wrap in bacon, (2 slices if you love bacon). Bake at 375 degrees F for 50 minutes turning them over several times. The last 5 minutes broil them on high, turning once.
Mmmmm mmmm good.
I started making these about 6 months ago an now make a couple dozen a week. I pre-make them but I do not pre-cook them because reheating them makes the bacon soggy.
Big one's take 2 slices of bacon, small one's take one. Use tooth picks to hold the bacon in place so they stay together when you turn them.
Title: Re: The BACON question continues....
Post by: ghi on November 28, 2017, 06:24:35 PM
https://youtu.be/lMxY5ysCm-4
Title: Re: The BACON question continues....
Post by: Brooke on November 28, 2017, 10:35:07 PM
It starts out as a seed that sprouts up through the soil. It then symbiotically utilizes a Sus domesticus to transform itself into the final stage of it's life cycle, which is bacon.
Title: Re: The BACON question continues....
Post by: zack1234 on November 29, 2017, 07:56:12 AM
Outstanding
Title: Re: The BACON question continues....
Post by: bustr on November 29, 2017, 02:16:27 PM
It starts out as a seed that sprouts up through the soil. It then symbiotically utilizes a Sus domesticus to transform itself into the final stage of it's life cycle, which is bacon.
Sound like a reverse mutation from tree to aborigine in the second book of Ender's Game.....
Title: Re: The BACON question continues....
Post by: morfiend on November 29, 2017, 04:48:12 PM
Everyone knows bacon is grown in Canada! In the high Arctic,it the only thing you can grow there!
I mean what do you think Canadian bacon is??? :devil
A traditional Canadian meal,barley sandwich,bacon and a maple syrup chaser!!!
:salute
Title: Re: The BACON question continues....
Post by: zack1234 on November 29, 2017, 11:52:36 PM
Maple syrup on meat is a abomination, its like eating chocolate with Soup :old:
In Mediterranean countries they do not have bacon, they fry up wafer thin ham which turns into slime and serve it with snotty eggs and cheese made out of white rubber :old:
Title: Re: The BACON question continues....
Post by: Randy1 on November 30, 2017, 10:48:42 AM
Google buffalo turds. They are wonderful use for bacon. I even have a buffalo turd rack.
Title: Re: The BACON question continues....
Post by: EagleDNY on November 30, 2017, 07:16:28 PM
It starts out as a seed that sprouts up through the soil. It then symbiotically utilizes a Sus domesticus to transform itself into the final stage of it's life cycle, which is bacon.
Have never heard that logic before... I love it! :aok
I too am now a vegetarian!
Wiley.
Title: Re: The BACON question continues....
Post by: JimmyC on December 06, 2017, 10:05:27 PM
I like all bacon, crispy, fatty,thick thin.. love the rind too.. my kids call it meat chewing gum and the relish it.. I made my own bacon once from our own pigs, salted and air dried.. ferkin Yum! little known fact when ever you say Beer Can you sound like a Jamaican saying bacon.
Title: Re: The BACON question continues....
Post by: zack1234 on December 07, 2017, 02:35:08 AM
Are pigs related to Rabbits and can you make Rabbit bacon?
Title: Re: The BACON question continues....
Post by: EagleDNY on December 07, 2017, 06:27:56 PM
They got a new kitchen gadget making the rounds of stores this Christmas - the "Air Fryer" - which apparently uses superheated air to mimic deep frying. I saw an example where a woman did a batch of shrimp in it and they looked fabulous. A) does anybody have one, and B) if you do - have you tried BACON in it?
Title: Re: The BACON question continues....
Post by: BaldEagl on December 08, 2017, 12:48:30 AM
Just making sure you all know you can freeze cooked bacon. I do it all the time.
Place a servings worth in a plastic storage bag and freeze it. 45 seconds wrapped in a paper towel (to prevent splatter) on a microwave safe plate on high in the microwave and you'll have hot bacon. It's almost as good as fresh from the pan and you'll be glad you can have hot bacon any time you want without the fuss of cooking it (by itself, breakfast sandwiches, omelets, BLT's, burgers, ...).
Title: Re: The BACON question continues....
Post by: Kingpin on December 13, 2017, 04:28:33 PM
Pablo and Jose were lost in the desert. After wandering for several days without finding food or water, they rested in the shade of a large rock at the base of a small ridge, ready to give up and pondering their fate. Suddenly Jose broke their desperate silence:
"Pablo, do you smell that!?" "Smell what?" asked Pablo. "I smell BACON!" exclaimed Jose, "It's coming from over this hill!" "I don't smell anything," said Pablo, sniffing the air. "Follow me!" Jose shouted, excitedly stumbling to his feet.
Using the last of their strength, Pablo and Jose climbed to the other side of the small ridge. Finding the shade of another large rock, they stopped and Jose pointed to the center of a nearby clearing.
"See! I told you I smelled BACON!" said Jose, pointing toward a squat tree in the center of the clearing. At the tip of every branch, glistening in the desert sun, was what looked like a large strip of bacon. "Look, it's a BACON TREE!" cried Jose, nearly moved to tears. "We are saved!" "No, no. We must be delusional." said Pablo, "There is no such thing as a bacon tree," he insisted. "You'll see!" replied Jose. "I'm going to get us some bacon from that bacon tree." And with that Jose stood up and started into the clearing toward the small lone tree.
About halfway to the tree, all hell broke loose: flares, explosions and gunfire erupted, seemingly from every direction, engulfing the clearing and surrounding poor Jose. Sprinting and dodging left and right Jose bolted from the clearing, with mortar, rocket and gunfire exploding all around him. Miraculously uninjured, Jose reached the safety of the large rock and flung himself down beside his friend Pablo. "Pablo!" gasped Jose, wide-eyed and breathing heavily, "You were right. It's NOT a bacon tree. It was a hambush."
And thus ends the story of the Bacon Tree.
Title: Re: The BACON question continues....
Post by: zack1234 on December 14, 2017, 07:42:42 AM
+1 :rofl
Title: Re: The BACON question continues....
Post by: Tec on December 14, 2017, 08:33:30 AM
How is there a three page thread about the bacon question? The answer to Bacon is always yes.
Title: Re: The BACON question continues....
Post by: Becinhu on December 14, 2017, 12:03:17 PM
Anyone who says no to bacon cannot be trusted.
Sent from my iPhone using Tapatalk
Title: Re: The BACON question continues....
Post by: 8thJinx on December 14, 2017, 12:16:48 PM
I know it's from the other side, but what about fat back? Spicy, barbecue, plain?
Title: Re: The BACON question continues....
Post by: ebfd11 on December 14, 2017, 08:16:43 PM