Bacon

[JStep]

as a librarian and historian i fully agree with the concept of transparency.


why dont you reprint said PM here so we can all share in your joy.

Here ya go, you asked for it.

neon tetra wrote:
a) Don't call me a troll.

Then quit trolling

Quote:

I've never trolled anyone on this board.
Being against the mass-killing of hundreds of thousands of innocent civilians does not equal 'trolling'.

Straw man argument, no one ever said that.

Quote:


b) Please name ONE example of me making "inflammatory posts attacking people".

See the entire thread you started accusing anyone in the military of being a m,ass murderer.

Quote:


Seriously, n00b, get a clue.

ad hominem will get you nowhere.

Quote:

Don't think you're being 'cool' by joining the mob of ignorance on here. Because, truth be told, for each of the few shitheads who cheer-on the war, I get far more private messages from people supporting my stance.

Sure, I'm sure you do, Dorothy.

Quote:


And hog farming is absolutely destroying most of North Carolina, as well as other regions. They actually found parasites in the waterways there that were previously undiscovered. They look like hypodermic needles & they eat the flesh of animals. It is killing off everything. But hey, white trash need their bacon, right?
If you really need to eat pig, make sure it's free-range & organically farmed.

Calling me a n00b and white trash while at the same time claiming you're not trolling or attacking people. Brilliant, Now stay out of my mailbox

.

[Eric]

Is Everclear made out of corn?

Pretty much every thing is make of corn. Including vodka. I don't know what the characteristic that makes vodka "vodka" if it isn't brewed from potatoes.
On the other hand, I'm still trying to wrap my head around "rum" make from potatoes with flavorings added. I know, central Europe, but is it really rum if it isn't made from sugar cane?
It's a twisted world when you let liquor companies define drinks.

The cheaper the liquor the cheaper the ingredients. "Well" level booze is going to be made from the cheapest stuff they can find, so you're going to get more flavored grain alcohol than the real thing. Higher end alcohols are going to be made with purer grains, better distillation, etc.

"Vodka" is basically just pure alcohol cut with water- it's the percentage of alcohol that makes it vodka. Flavor it with juniper and you have gin (London dry gin has more stuff in it). Potato vodkas are rarer now, but there are still some made, but they're higher end. Basically any high starch/ high sugar carbohydrate works to make it.

In most places rum has to have a percentage of molasses or sugar cane in it to be called "rum". However, if you want real 100% sugar cane rum, look for "rhum agricole".

I am a library of useless knowledge.

[moonrise]

drum roll,,,,,,,,,,,,,,,,,I like to do ~Flambe Bacon!~

Everclear (or moonshine, haha, if/when I can get my hands on some) works great! (rum is too sweet, trust me I tried it already, yuk)

~Flambe Bacon; adds a classy new dimension to the term ~Pig Out~ heh heh

If anyone tries this, drain the fat out of the pan of almost fully cooked bacon first, for an average pan of 8 to 10 strips, add about two shots (or more) of everclear and light 'er up! Use a long tong fork and stir the strips and lift them up say 4 to 8 inches in the flames over the flaming pan (be sure the pan handle is not plastic)...stirring/lifting keeps the fire effects going real good and crisps the edges of the bacon. The alcohol will burn itself out, if it doesn't, a lid to smother works just fine. That's my recipe of the day folks, YUM and FUN!

btw, people who say bacon doens't help for hyrdation, seems we used to take salt pills when I was in a survival/backpacking school back in the 70's...TTITD is not backpacking but the energy expended is fairly close, duh...now that I'm an adult, I'd rather have salt from Bacon anyday. I tested the flambe bacon recipe in the breezy/windy outdoors. I think it'll work just fine for burning man camps...flambe flames are about 3 to 5 feet tall and very visible in the morning/daylight, stuff burns bright white light...everclear is expensive, try not to use/burn up too much, haha.

(I'm workin' on ~Rum Flambe Pancakes next...apple/spice or plain...details to follow...)

mini disclaimer here: Obviously, try to choose a calm weather morning if you attempt to flambe yer bacon, step out of shade/overhead structures, don't spill anything (moop hassles) and don't be afraid of fire, (helps if you LIKE/LOVE fire) practice before next year if possible.

[theCryptofishist]

Is Everclear made out of corn?

Pretty much every thing is make of corn. Including vodka. I don't know what the characteristic that makes vodka "vodka" if it isn't brewed from potatoes.
On the other hand, I'm still trying to wrap my head around "rum" make from potatoes with flavorings added. I know, central Europe, but is it really rum if it isn't made from sugar cane?
It's a twisted world when you let liquor companies define drinks.

The cheaper the liquor the cheaper the ingredients. "Well" level booze is going to be made from the cheapest stuff they can find, so you're going to get more flavored grain alcohol than the real thing. Higher end alcohols are going to be made with purer grains, better distillation, etc.

"Vodka" is basically just pure alcohol cut with water- it's the percentage of alcohol that makes it vodka. Flavor it with juniper and you have gin (London dry gin has more stuff in it). Potato vodkas are rarer now, but there are still some made, but they're higher end. Basically any high starch/ high sugar carbohydrate works to make it.

In most places rum has to have a percentage of molasses or sugar cane in it to be called "rum". However, if you want real 100% sugar cane rum, look for "rhum agricole".

I am a library of useless knowledge.

Misa told me about the potato rum. I'm guessing that in Czech it's cheaper to go with potatoes. Or maybe it's central Europe. I guess there are those "classic" coors commercials nattering on about the grain, so if it grows in CO, why not CE? (That's Central Europe, not Church of England--who says abbreviations save space and time?) I certainly have no problem believing that sugar cane doesn't grow there.

[Jerome Templaugh]

as a librarian and historian i fully agree with the concept of transparency.


why dont you reprint said PM here so we can all share in your joy.

Here ya go, you asked for it.

neon tetra wrote:
a) Don't call me a troll.

Then quit trolling

Quote:

I've never trolled anyone on this board.
Being against the mass-killing of hundreds of thousands of innocent civilians does not equal 'trolling'.

Straw man argument, no one ever said that.

Quote:


b) Please name ONE example of me making "inflammatory posts attacking people".

See the entire thread you started accusing anyone in the military of being a m,ass murderer.

Quote:


Seriously, n00b, get a clue.

ad hominem will get you nowhere.

Quote:

Don't think you're being 'cool' by joining the mob of ignorance on here. Because, truth be told, for each of the few shitheads who cheer-on the war, I get far more private messages from people supporting my stance.

Sure, I'm sure you do, Dorothy.

Quote:


And hog farming is absolutely destroying most of North Carolina, as well as other regions. They actually found parasites in the waterways there that were previously undiscovered. They look like hypodermic needles & they eat the flesh of animals. It is killing off everything. But hey, white trash need their bacon, right?
If you really need to eat pig, make sure it's free-range & organically farmed.

Calling me a n00b and white trash while at the same time claiming you're not trolling or attacking people. Brilliant, Now stay out of my mailbox

.

thank you sir...duly noted.

[BAS]

Pretty much every thing is make of corn. Including vodka. I don't know what the characteristic that makes vodka "vodka" if it isn't brewed from potatoes.
On the other hand, I'm still trying to wrap my head around "rum" make from potatoes with flavorings added. I know, central Europe, but is it really rum if it isn't made from sugar cane?
It's a twisted world when you let liquor companies define drinks.

The cheaper the liquor the cheaper the ingredients. "Well" level booze is going to be made from the cheapest stuff they can find, so you're going to get more flavored grain alcohol than the real thing. Higher end alcohols are going to be made with purer grains, better distillation, etc.

"Vodka" is basically just pure alcohol cut with water- it's the percentage of alcohol that makes it vodka. Flavor it with juniper and you have gin (London dry gin has more stuff in it). Potato vodkas are rarer now, but there are still some made, but they're higher end. Basically any high starch/ high sugar carbohydrate works to make it.

In most places rum has to have a percentage of molasses or sugar cane in it to be called "rum". However, if you want real 100% sugar cane rum, look for "rhum agricole".

I am a library of useless knowledge.

Misa told me about the potato rum. I'm guessing that in Czech it's cheaper to go with potatoes. Or maybe it's central Europe. I guess there are those "classic" coors commercials nattering on about the grain, so if it grows in CO, why not CE? (That's Central Europe, not Church of England--who says abbreviations save space and time?) I certainly have no problem believing that sugar cane doesn't grow there.

For some reason, potato vodka seems to be smoother than grain alcohol-- maybe potato vodka gets filtered better because it is considered higher end?

Anyway, I was joking about it being made out of corn-- it was meant as a reply to an earlier post (although now I don't recall which one.)

FWIW, hog farming really is destroying the coast of North Carolina. It is so bad that my right wing relatives were actually against Jesse Helms, because he was supported by the hog industry. (They like to vacation at Sunset Beach while visiting their daughter/my cousin.)

I still like pork products, so I am morally compromised on the issue.

[theCryptofishist]

The thing is that pigs can be "grown" anywhere. Admittedly, the industrial farming people have it set up so that they can make maximum profit by cutting out everything possible. But they can be raised in more responsible ways. In one the conference rooms at work they have a poster for an ecological way of raising family pigs in the Pacific islands. It's under the house, but it's thought out so that--well something. I haven't read it in a while. We might have to eat less of it, but it's completely possible to raise pigs so we don't have fistula in our rivers and estuaries. We just have to decide to do it that way.

[BAS]

...or the hog shit lagoons. Yeah, the reason pigs are found all over the South Pacific is sailors used to drop them off at any island they anchored near, since pigs can grow almost anywhere there is water and something resembling food. I'd just as soon eat pigs (and other food) raised in some non-environmental-disaster producing fashion-- unfortunately, my budget makes buying anything but the cheapest stuff difficult.

[JStep]

drum roll,,,,,,,,,,,,,,,,,I like to do ~Flambe Bacon!~

Everclear (or moonshine, haha, if/when I can get my hands on some) works great! (rum is too sweet, trust me I tried it already, yuk)

~Flambe Bacon; adds a classy new dimension to the term ~Pig Out~ heh heh

If anyone tries this, drain the fat out of the pan of almost fully cooked bacon first, for an average pan of 8 to 10 strips, add about two shots (or more) of everclear and light 'er up! Use a long tong fork and stir the strips and lift them up say 4 to 8 inches in the flames over the flaming pan (be sure the pan handle is not plastic)...stirring/lifting keeps the fire effects going real good and crisps the edges of the bacon. The alcohol will burn itself out, if it doesn't, a lid to smother works just fine. That's my recipe of the day folks, YUM and FUN!

That sounds friggin awesome!

[maryanimal]

I'm practicing on my chocolate covered bacon recipes. If anyone would like a sample pm me your address and I'll send you some! Dark or milk chocolate! I use good thick cut bacon. I'm trying to work on my webpage and have pictures and hopefully creat new flavors!

[Liz Estrada]

[The CO]

chocolate covered bacon recipes.

<Drools on self>

My oldest daughter (JekJek, culinary student, mid-term paper on the versatility of bacon) makes Chocolate Covered Bacon (It should be capitalized). I got a half pound for my birthday.

OregonRed made Praline Bacon for a holiday party recently, and it was truly meat candy.

Bacon.

[maryanimal]

chocolate covered bacon recipes.

<Drools>

My oldest daughter (JekJek, culinary student, mid-term paper on the versatility of bacon) makes Chocolate Covered Bacon (It should be capitalized). I got a half pound for my birthday.

OregonRed made Praline Bacon for a holiday party recently, and it was truly meat candy.

Bacon.

Dang CO, you are the lucky one having a chef in the family! Especially a bacon afficianado! I, sir, and envious.

[BAS]

Aw crud! Chocolate covered bacon, and me going on a diet starting Jan. 2nd! It figures...

(Goes out of room, huddles in bed feeling sorry for himself.)

[The CO]

Don't worry BAS, you still have a few days!

[^Rhino!]

I'm waiting and looking constantly for new bacon products.

One of y'all mentioned Burger's Smokehouse down in California, Missouri, with the extra thick bacon steaks. (*drool*) That's in my neck of the woods, so to speak. I'll concur on their quality. We get it in the grocery stores here.

We had a dozen folks in the Black Rock Beacon camp this year, and we brought 85 pounds of bacon. 60 pounds or more was gone in a week's time. Bacon was available 24 hours a day.

The place I want to go to to try the original......Sodolak's, in Snook, Texas. They're the home of deep-fried chicken-fried bacon. I can already feel arteries clogging just thinking about it. Heaven.

Love my bacon.

[JStep]

We had a dozen folks in the Black Rock Beacon camp this year, and we brought 85 pounds of bacon. 60 pounds or more was gone in a week's time. Bacon was available 24 hours a day.

And where are you camping???

[weirdscience]

[weirdscience]

[maryanimal]

Coolobeans! Bacon floss!

try these!

[MisaBlue]

You just photoshop this right?!

[maryanimal]

You just photoshop this right?!

Nope! I wonder if it really tastes like bacon?

[BAS]

I'm tempted to ask where I can get Bacon Floss-- only I'm afraid I might forget what I am doing and swallow the stuff!

[Fire_Moose]

Bacon Kevin Bacon

[^Rhino!]

I'm sitting here enjoying my own spreadable bacon-bourbon jam.

WTF, you say?

It's like a bacon flavored culinary claymore mine going off on my palate, a hedonist's delight .

It took work, but I made it. Now I can enjoy bacon as a spreadable lunchmeat.

To make it, you need the following:

24 oz. (2 pkg.) bacon
1 medium onion
1tsp garlic powder
1/2 cup brown sugar
1/4 cup maple syrup
1/2 cup white vinegar
6 tablespoons of brewed coffee
6 tablespoons of bourbon

First, cut the bacon into 1" long pieces, cook, and drain the grease. Take a tablespoon of the grease and cook the onions until they're translucent. Then, add the garlic, brown sugar, maple syrup, vinegar, coffee, and bourbon and add them into the skillet; cook all together until the mixture boils.

After it starts to boil, empty the mix into a slow cooker, and cook for about 4 hours until the mix turns brown...it's caramelizing. Then, pour it all into a food processor and pulverize it until it's spreadable. Makes about 3 cups.

This stuff will make your mouth do the happy dance anytime. I served up my first batch at the Interfuse midwest regional burn, and it turned people into my willing servants.

[JStep]

Mmmm, this I have to try! (Now to go buy a food processor...)

[^Rhino!]

Before you do buy a food processor.....a blender will do.

One last bit.....I plan on fine-tuning the recipe just a smidgen (now THERE is a culinary measurement I don't know what it means).

Instead of using maple syrup, I'm going to use agave syrup; instead of bourbon, use tequila....and add serrano peppers (finely diced, of course)

THAT will be called bacon-tequila-pepper jam.

I wonder if you could roll it up in a corn torilla, deep fry it, and call it a bacon-pepper taquito.

Oh, yes.....the possibilities excite me.

[JStep]

Before you do buy a food processor.....a blender will do.

One last bit.....I plan on fine-tuning the recipe just a smidgen (now THERE is a culinary measurement I don't know what it means).

Instead of using maple syrup, I'm going to use agave syrup; instead of bourbon, use tequila....and add serrano peppers (finely diced, of course)

THAT will be called bacon-tequila-pepper jam.

I wonder if you could roll it up in a corn torilla, deep fry it, and call it a bacon-pepper taquito.

Oh, yes.....the possibilities excite me.

I can see many variations on the theme. Your southwest version sounds delish. Maybe with a touch of mesquite smoke flavor? mmmmm

[JStep]

^rhino:

So I posted your recipe on my girlfriend's facebook page.... Forgot about it. Well, we're visiting her parents in Wisconsin over the weekend and as an early birthday gift, her mom opens the fridge and presents me with a mason jar full of your spread. I tried just a small (pea sized) touch of it and it's delicious! Great job on the recipe!