On Mon, 09 Jun 2008 18:19:16 +0200, ChattyCathy
> wrote:

>On Mon, 09 Jun 2008 04:11:16 +0000, MG wrote:
>
>
>> I'll take bacon any which way it comes - pan-fried, grilled, whatever,
>> though there may be an ever so slight preference towards pan-fried
>>
>>
>> but I have never been able to understand why you would pour maple syrup
>> over bacon
>> bleeeccchhh <s>
>
>I've never tried it, so I can't say. It's not 'done' here IN RSA. Probably
>because I've yet to see a bottle of *real* maple syrup here. All I've seen
>is the 'fake' stuff, which is a waste of time, IMHO.

I don't do syrup on bacon either, but I was at a brunch a few years
ago and was served something that was quite good. The hostess used
very thick bacon and marinated it overnight in syrup and lots of brown
sugar. Then gave each piece a few twists and baked it. The sugar and
syrup clung to it because the twists formed little pockets. It was
interesting and good. Someday I'll try it myself.

Lou