Bacon - A question
Sep 27, 2014 13:17:03 #
OK, so here is a topic set to garner a debate (maybe). So here I am making breakfast this morning and as I relesh the smell of frying bacon in the morning I started to wonder - who makes the best bacon? I am not talking about homemade bacon where you got the pig, butchered it and cured it yourself or in some restaurant where they might have access to their own private supply that nobody else can get. I am talking about regular store bought or otherwise commercially available bacon that anybody can obtain. And so, let the debate begin.....Watch out Porky, you're going down!
Sep 27, 2014 13:46:02 #
MikeFromMT wrote:
OK, so here is a topic set to garner a debate (may... (show quote)
I'm not so sure there's a specific brand. Every brand varies from batch to batch. Sometimes it's very heavily fat, other times it's fairly lean. Sometimes you cook it not quite enough and that doesn't taste as good as cooking it just right. But sometimes I like it a little bit over-cooked but not burned. A pig is a pig is a pig so the brand does affect that factor either. The smoking of the meat is the main variant I suppose. I personally like Maple smoked bacon but every brand can do that too. Then there's artificial tastes instead of smoking.
See what you've done now? I have to go eat bacon!!! I'll use research as my excuse to my wife why I have to eat pounds and pounds.
For years, I've threatened that I'd like a birthday present of just sitting around for hours eating as much bacon as I want while sipping coffee until I've had all I can endure but I suppose that would also end up being my last birthday...
Sep 27, 2014 13:56:30 #
Sep 27, 2014 14:25:49 #
Bram boy
Loc: Vancouver Island B.C. Canada
MikeFromMT wrote:
OK, so here is a topic set to garner a debate (may... (show quote)
YUMmmhmmmmmmm, the best we ever had was the bacon we took with
us when we went camping when our kid's were young . it was called tulip brand and came in a taller blue tin and folded . there was a red and white tin
also . I never could taste the difference . as they were both great . yes canned
bacon who would thought , you still had to cook it , it was just like raw when it came out of the tin . but it would last for years , like any other canned product . but you can't find it any more , it came from Denmark, it was great
maybe if you went to a Danish delicatessen . if you find it , try it , it was so good we bought it year round .
Sep 27, 2014 14:28:31 #
There are 2 places in Calgary (that I know of) have EXCELLANT bacon. More on the lean side and very tasty. Both places are in the same mall. A polish sausage place called Polscan and an excellant butcher shop called "The Better Butcher". You can match but you can't exceed the taste of bacon from either place. As a matter of fact, I fried up 4 slices for myself this morning! EXCELLANT!
Sep 27, 2014 14:38:31 #
jkoar wrote:
Simply put ... You either like bacon or you're wrong!
agreed, but it seems like they are now putting bacon on every damn thing doesnt help the dish & it doesnt help the bacon...
Sep 27, 2014 14:41:48 #
There are some pretty good local, thick cut slab bacon producers around that are pretty good. For regular store bought, I prefer Oscar Meyer bacon, flavor is not to overbearing and it is consistent in taste. I do however buy the pre-cooked Hormel (it's thicker) when I want some, "right now" bacon. Great for that quick craving.. Toast an English muffin, put a couple pieces of pre-cooked bacon on it with a slice of cheese and pop it in the microwave for 30 seconds. Or just a good ole BLT. I would eat a lot more vegetables if they tasted like bacon.
Sep 27, 2014 18:35:02 #
I used some apple infused bacon today. I cooked it ahead because I'm going to make one of my super omelets tomorrow. I let my veggies sauté in the bacon grease, red & green sweet pepper, jalepeno, loads of onions and garlic. When making the omelet, I add both shaved parmesan and goats milk cheese. After an omelet like that, I'm good for nearly the next week! :D
Sep 27, 2014 20:59:24 #
Right now bacon? Cooking bacon is very messy. This is why I bake the whole package. 1 1/2 pounds. I lay a paper towel on a paper plate. One layer of cooked bacon then another paper towel. Continue this. When cool the paper plate slides in a gallon ziplock and into the freezer. Need two slices? Remove slices then cook eggs. Bacon is now ready for your breakfast.
Old Salt wrote:
There are some pretty good local, thick cut slab b... (show quote)
Sep 27, 2014 21:00:44 #
Sep 27, 2014 21:05:46 #
boydimages wrote:
Right now bacon? Cooking bacon is very messy. This is why I bake the whole package. 1 1/2 pounds. I lay a paper towel on a paper plate. One layer of cooked bacon then another paper towel. Continue this. When cool the paper plate slides in a gallon ziplock and into the freezer. Need two slices? Remove slices then cook eggs. Bacon is now ready for your breakfast.
Right now bacon, no mess, no grease, not frozen. :thumbup:
Sep 27, 2014 21:12:26 #
dljen wrote:
I used some apple infused bacon today. I cooked it ahead because I'm going to make one of my super omelets tomorrow. I let my veggies sauté in the bacon grease, red & green sweet pepper, jalepeno, loads of onions and garlic. When making the omelet, I add both shaved parmesan and goats milk cheese. After an omelet like that, I'm good for nearly the next week! :D
There is no such thing as bacon grease. There is however Elixir of bacon.
Sep 27, 2014 21:21:26 #
Bacon cooks very well in a panini press, or a lid flipping "George Forman" style grill, but some are better than others. Yum. You cook your bacon and follow it with a burger, not wasting the residual elixir.
Sep 27, 2014 21:28:17 #
boberic wrote:
There is no such thing as bacon grease. There is however Elixir of bacon.
Elixir ? :thumbup: :thumbup: :thumbup: :thumbup:
Sep 27, 2014 21:34:21 #
MikeFromMT wrote:
OK, so here is a topic set to garner a debate (may... (show quote)
Is there anyone out there that does not like bacon?
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