Friday Afternoon Bacon Blogging — Crowd Sourced Edition
We’re getting plenty of suggestions for Bacon Blogging and this week’s entries come from RSmitty a faithful reader and the foodie team of UI and Free Radical.
This is from our favorite Republican, and I’d bet that either this woman or perhaps her T-Shirt is figuring prominently in work-escapist fantasies (just speculatin’ from the hints you been droppin’, Smitty!) Not sure where this came from, but thanks to the reader who sent it in:
And then there is this from UI and Free Radical — Bacon Tempura.
We would hold the next Drinking Liberally at a local establishment that would make us Bacon Tempura!
Tags: Bacon!
I suggested that? Sheesh, I must be bacon-spamming you so much, I forgot (mmm…bacon-spam…). I am curious, though, how did she get my shirt? Mrs Smitty won’t be happy about that.
Honestly, three things…(1)our favorite EX-Republican, (2)I really don’t think I sent that, so credit goes to someone else???, and (3) bacon tempura…gotta love that deep frying magic!!!
P.S.: I do enjoy how they tried to health-up that bacon tempura plate, right down to….HEY, is that clover as the on-top garnish?!?!
My philosophy is, “Anything God can make, man can make better through deep-frying.” Someday, some nice cardiologist is going to make a lot of money off of that philosophy.
OK, I can’t believe I’m doing this, but I’m actually going to utilize this thread. I have a question for all of you baconoisseurs out there. I have always believed that the correct way to serve bacon is crisp, almost to the point of being burnt. My wife prefers to leave it soft and mushy and whatnot. How should bacon properly be cooked? How does turkey bacon complicate things? Can this marriage be saved? Help!
Signed,
De-crisped in Delaware
Bacon tempura sounds really good to me.
I like my bacon on the crispy side, mainly because I don’t like chewy fat and I don’t really want to be reminded that I just swallowed a whole lot of fat. I think really you want the fat to no longer be white, but starting to brown. Other opinions?
Smitty — you are right that I mis-attributed that pic to you. It was forwarded to me by LG as coming from a faithful reader and I think I assumed it was you. That was the way I got the last thing you submitted. Sorry! Will buy you many beers at the next Drinking Liberally.
I see the source of confusion here. I sent the first picture to Cassandra and said it was submitted by one of our faithful readers. The tip, in fact, came from Roy Munson. Our other faithful reader.
I like my bacon not burned. I don’t really want it chewy, but I want it just in those few moments where you can drop it without shattering it, but it still has some crispiness.
Note to self: attend next drinking liberally and sit next to Cass. Oh, bring bacon, for no other reason other than to get into the next Bacon Blogging entry.
I actually thought it could be Munson…I only met the guy once, but knowing the connections, it was the first thought. Creepy.
UI – the just-turned-brown on the fat is a good rule of thumb in my book. It’s tasty, not chewy/stringy, and if done perfectly, passes the Geek test of not shattering.
Thank you, all bacontributors (that’s the last one, promise). The point about the fat I think is the winner. The way she undercooks it, I feel like I should trim the fat off it like a steak. Which is about like trimming the sugar out a Pixie Stick. It should be crisp and break when I bite it (the bacon, not the Pixie Stick), not chewey, but not so burnt as to shatter into ashes. Someday she’ll realize I’m always right. 😉
Jacques Pepin, who has never steered me wrong, says the best way to cook bacon is in the microwave on one of those bacon cookers that look sorta like a washboard, ya know, ridges. I’m going to pick one up the next time I visit Kitchen & Co. — I’ll let ya know.
I spent an evening with Jacques Pepin a few years ago when he was in town for the now-defunct Forum held at the Hotel duPont. He is a great guy, as was his co-guest Mario Batali.
I’ve heard from a bunch of sources that cooking bacon in the microwave is an excellent method. Probably easier to cleanup after too. Looking forward to hearing your review, Rebecca!
As for cooking — I like my bacon just barely crispy. When the fat just starts to brown, it is time to take it out. It will cook for a bit after that and get just crispy enough for a damn fine BLT.
simply none better: plenty delicious from raw to crispy to battered….
http://www.nueskes.com/products/bacon/Smoked_Bacon.cfm
LG, I’m green with envy, an evening with Jacques. And Mario. Wow! Musta been great.
That looks yummy, John.
For a local damn fine source of Applewood-smoked bacon, try the bacon sold at The Fresh Market up at The Shoppes at Brinton Lake on Rt 1.
Bacon glamor Shot: http://www.nueskes.com/products/image_detail.cfm?ID=30&name=Smoked%20Bacon
Our microwave is used for nothing except reheating — and bacon.
We don’t use any of the wavy plastic items (one of them even stands the bacon up to run off more of the fat, but it’s a pain to clean). We just slap paper towels on a micro-able plate; put on five slices with two little “standing waves” in each slice; put more paper towels on top of the bacon; and roast those suckers for 3-4 minutes, depending on how long the bacon package has been opened (yup, it makes a difference).
Bacon is crispy; clean-up is a easy; boys are happy. Success all around.
(UI — a little timing experimentation and you’ll get your bacon the way you like it; and your wife can set up hers on a different plate and have it her way.)
mmmmm, maybe spinach salad with bacon tonight…..