BACON.....yeah we're going there!!!!

#1

Alright folks…let’s here it. Everything bacon related belongs in this thread lol.

Favorite bacon dishes at home and locally?
Favorite brands?
cuts?
Recipes?
Pics?
wood type?
Curing methods?
And for anyone into healthier eating you can even join in on “nonpork” bacon. Anyone try whale bacon?
Is there anything bacon can’t enhance? :slight_smile:

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#2

Jr…next time you’re in Vegas, bellagio breakfast buffet has 12.00 all you can drink . Let’s say I’ve had some good “night’s” there. And yes, that’s a bloody mary, filet, and some kind of Chinese lomein and dumpling for breakfast. It’s quite an eclectic mix and like one of 4 plates I put down.

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#3

You’d probably get a lot more responses if you posted this on one of the Cooking Discussions boards.

In the meantime, how about a leisurely drive to Easton, PA in early November?

http://pabaconfest.com

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(Retired !) #4

Schaller & Weber double smoked bacon. It’s an indispensable basic ingredient for German cooking. Amazing stuff.

Traders Joe’s Applewood uncured bits and pieces also for flavoring.

Kirkland (Costco) for American bacon. 4 lbs is $10 and the cure is better than anything out there.

Real English bacon is something else, but you can’t get it here.

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(Junior) #5

Bacon falls into the boobs, booze and pizza category for me. Even when they are bad, they are still pretty dam good.

Favorite bacon would be a thick cut applewood grilled slice…via Peter Luger with their signature sauce. Doesn’t get much better than that for me.

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(Junior) #6

You know I bought this recently as a topping for some burgers I made, it was pretty much just crumpled up whole bacon, I was expecting pieces but 75% were whole slices.

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#7

Yeah there isn’t much bacon out there that I would turn down JR. Here is a weird one. In Japan they eat bacon soggy on purpose. I don’t know why they like it like that. Some places have two bacon bins if you hit a breakfast buffet. One will be soggy and one will be labeled “American style” bacon which is crsipy.

My dad actually brought over some Peter lugers bacon yesterday for the Giants game.

Ps
…this is a bacon only thread…no taylor swift! Lol

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(Junior) #8

I’m a “soggy bacon fan” too!! Only thin sliced I like it equally if it’s soggy or crisp, thick cut (Luger) has to be well done.

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(Joon) #9

Butter on Luger bacon is #truth

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#10

Has anyone tried the Arby’s pork belly sandwich?

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#11

Is there any brand available nation-wide that raises pigs humanely? I doubt it but thought I’d throw it out there.

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(Retired !) #12

Maybe this place:

Btw, this post would get censored at CH for having “political” content.

If that isn’t irony then I’m not sure what is…

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(Junior) #13

Yes I love BACON!!! No not this much!

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(Junior) #14

This use to be someones avatar over at Chow, anyone remember who it was? Would be good to bring them over if they aren’t already…always looking to recruit!!!

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(Retired !) #15

How about Roger Bacon:

Philosopher of science, or just a smoky breakfast treat?

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(Retired !) #16

Is Macon Bacon what you get for breakfast in Georgia, or just a euphemism for sex?

At least its 100% organic and sizzlin since '69.

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(Retired !) #17

A list for your further dissection and delectation:

http://certifiedhumane.org/whos-certified/

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(Retired !) #18

Why not?

She’s actually quite the cook !

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(Retired !) #19

Here she is cooking with Jamie Oliver:

He does not come off well by comparison, I think his ganache has no panache…

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(Retired !) #20

From Bon Appetit:

"Not everything Swift had to say made it onto the napkin. Here are a few other things she told us about cooking and eating:

You spend a lot of time on the road. What food is always in your dressing room or in the studio? Has it changed over the past few years?
Taylor Swift: I have so much water in my dressing room–because I drink, like, ten bottles of water a day. That’s pretty much all we have in there. I think we used to have veggie trays. Now that I think of it, I have no idea why I don’t have dressing-room food anymore. Now I’m angry! I have to make a few calls…

We heard you like to cook. What’s the most challenging thing you’ve made, and how did it turn out?
TS: I tend to try out new recipes for dinner parties–but not ones that intimidate me too much! The added pressure of cooking for people makes me choose simple recipes. Recently, I was at my friend Ashley’s house and she made this amazing honey-mustard salmon on rice. I got the recipe from her and made it for a dinner party with coconut rice. I’d never tried making fish before, so I’m still pretty proud to have that in my repertoire.
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What six foods are always in your refrigerator?
TS: 1. Eggs. I love making buckwheat crepes with ham, Parmesan cheese, and a fried egg on top. It’s my go-to breakfast. 2. Thinly sliced ham and chicken from the deli. I like to always have the option to make someone a sandwich. 3. Orange juice. I drink it with breakfast every morning. 4. Diet Coke. Because it understands me. 5. Parmigiano-Reggiano cheese. 6. There’s always some sort of binge food–like a tube of cinnamon rolls or a giant tub of cookie dough. Because I’m that girl.

What about home? What’s the favorite dish your mom makes?
TS: Her brisket and pot roast are out of this world. She also makes toffee with brown sugar, chocolate chips, butter, and Saltines. Those are high-calorie days for me.

Do you have a go-to dish that you make when you want to impress friends and family?
TS: If we’re in Nashville, I’ll make chicken and dumplings. It’s very southern, and I like a good theme. Sometimes I make my own pasta and I’ll do a lemon-Parmesan sauce with pine nuts.

Biggest food revelation you’ve ever had?
TS: When I figured out how to work my grill, it was quite a moment. I discovered that summer is a completely different experience when you know how to grill. I love to make burgers, grilled chicken with different marinades, garlic green beans, carrots and broccoli.

Do you have a favorite meal in Nashville?
TS: My absolute favorite meal in Nashville is sweet-potato pancakes at Pancake Pantry. A close second is the margherita pizza at City House. Or anything else on their menu.

What are some of your favorite dishes to whip up in the middle of winter?
TS: Winter is my favorite season because of the food and the smells and the spices and how everyone is feeling everything so intensely and giving each other things. I love nutmeg and cinnamon. I bake pumpkin bread for everyone I know and make ginger molasses cookies and hot chocolate and chai. It’s the most perfect time for baking for people you love."

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