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Mmm...bacon...

 
 
Montana
 
  1  
Reply Wed 28 Apr, 2004 04:33 pm
It actually still comes out quite salty, so all's good in love and food :-D
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doglover
 
  1  
Reply Wed 28 Apr, 2004 04:33 pm
I never eat bacon. Haven't had the 'real thing' in six or seven years. When I have a taste for bacon, I put some artificial bacon bits on a salad or put them in an egg omlet.
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cjhsa
 
  1  
Reply Wed 28 Apr, 2004 04:34 pm
I posted a recipe for Michigan Bean Bake awhile back. This one's pretty tasty. You can reduce the amount of sugar if you don't want it so sweet:
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cavfancier
 
  1  
Reply Wed 28 Apr, 2004 04:45 pm
Is there nothing the pig can't do for us?
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ehBeth
 
  1  
Reply Wed 28 Apr, 2004 05:17 pm
mmmmm, double smoked bacon in mrs. hamburger's best Birnen, Bohnen und Speck. That means autumn to me.

or, some nice double smoked bacon in hamburger's excellent braised red cabbage.

Grilled peameal bacon with some roasted asparagus - that is a springtime dream meal.

Thick-sliced, maple-cured bacon with banana pecan waffles. hmmmmm. Haven't made that in a while.
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cavfancier
 
  1  
Reply Tue 4 May, 2004 05:12 am
Ooh, I always use thick lardons of double-smoked bacon in my cider-braised red cabbage. Now, grilled peameal bacon and asparagus...I have to disagree here. I think the cornmeal detracts from the delicate asparagus flavour. Try this: lightly grilled asparagus wrapped with some very thin-cut Westphalian ham. Mmm....some fruit, cheese, crusty bread and a nice salad fills out a good lunch.
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Jim
 
  1  
Reply Tue 4 May, 2004 09:09 am
Bacon is verboten here in Sandland. But when I'm home in the States on holiday I eat enough to grow a curly tail and a snout.
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BumbleBeeBoogie
 
  1  
Reply Tue 4 May, 2004 09:45 am
Cav
When I get a bacon craving that I can't put off any longer, I like thick sliced peppered bacon or thin sliced maple bacon. Combine that with some cheese-chili or cinnamon-walnut-raisin toast from my favorite bakery (and maybe my favorite avocado-sour cream scrambled eggs) and some really good strawberries. Groan, I'm in hog heaven.

That's the breakfast (minus the scrambled eggs) that I fixed for my daughter before putting her on a plane back to California yesterday.

BBB
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ehBeth
 
  1  
Reply Tue 4 May, 2004 10:45 am
Nope. Not gonna do Westphalian with my asparagus. That would just be WRONG. The flavour of the Westphalian is too strong, to my taste, with the asparagus.
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margo
 
  1  
Reply Tue 4 May, 2004 02:10 pm
Cav

Do you have an easy recipe for pork and beans! It's seldom (make that (almost) never) served here - but I was thinking about it the other day - and now started to read this thread. Getting hungry!

Autumn now - just the weather for it!
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cjhsa
 
  1  
Reply Tue 4 May, 2004 02:13 pm
Margo, see the one I posted above for Michigan Bean Bake. Super easy.
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margo
 
  1  
Reply Tue 4 May, 2004 02:20 pm
Stumbled at the first hurdle!

What on earth are great northern beans?
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cavfancier
 
  1  
Reply Tue 4 May, 2004 02:20 pm
Great northern beans are just white kidney beans.
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margo
 
  1  
Reply Tue 4 May, 2004 02:21 pm
thanks
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cjhsa
 
  1  
Reply Tue 4 May, 2004 02:29 pm
Great Northerns are even hard to find in California, so I understand your stumbling. I found some at an outlet grocery that often has overstock items from other regions of the U.S.
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cavfancier
 
  1  
Reply Tue 4 May, 2004 02:30 pm
As they are 'northern' beans, they are pretty easy to find in Canada, canned and dried.
0 Replies
 
 

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