Nancy Young wrote:
> aem wrote:
>> On Jul 22, 7:20 am, "Nancy Young" > wrote:
>>> The recipe was in my paper today, I'm sure it's in a lot of papers
>>> being an AP article. It sounds good to me, to put on burgers. I might
>>> give this a shot.
>>>
>>> Tomatoes, bacon make a fine jam
>>>
>>> 09:13 AM CDT on Wednesday, July 22, 2009
>>> The Associated Press
>>> Nothing says jam has to taste fruity. This sweet-and-savory tomato
>>> jam is spiked with smoked bacon, making it the perfect condiment for
>>> a grilled cheese. It also adds spunk to tuna salad and has just the
>>> right tangy flavor for burgers.
>>>
>>> Larry Crowe/AP
>>> Tomato is a fruit, right? Then why not make a jam?
>>> View larger More photos Photo store If you prefer a peppery kick, up
>>> the ground black pepper or add finely diced jalapeño peppers.
>>>
>>> This jam will keep in the refrigerator for three to four days. The
>>> best bet is to refrigerate a small amount for immediate use, then
>>> divide the rest into small canning jars and freeze. It will keep for
>>> up to 2 months. Thaw overnight in the refrigerator.
>>> [snip recipe]
>>
>> I just bought extra bacon -- the store had a 2 for 1 sale -- this will
>> help me use some of it. Grilled cheese and burgers for sure, adding
>> it to tuna salad seems pretty iffy. It would go well with eggs and
>> home fries, too.
>
> Agreed on the tuna salad. And the only reason I have bacon right
> now is the 2 for 1 sale ... has bacon been $6.99 a pound at the
> supermarket for a long time now?

Wow, I thought prices around here were bad! Or are you referring
to good deli bacon rather than packaged bacon like Sugardale?
I quit buying the good stuff some years ago when it went to $4 or
more per pound. Now I buy mostly Sugardale thick sliced, but only
when it's on sale. There was a sale a few months ago when they had
it 5 for $10. You don't have to buy 5 packages to get the lower
price but I bought 5 anyway to stock up. I'm still using it.

> I missed that. Anyway, this stuff
> just looks useful to me, hard to go wrong with bacon and tomato, a
> match made in heaven.

Sounds wonderful to me. I saved the recipe and may give it a try
one of these days. I think you could use it on anything you would
put ketchup on. I think it would be good on pierogi! (I know, I'm
weird. I've always put ketchup on pierogi. The last year or so I
started frying bacon with them as well - saw a post on rfc where
someone said their grandmother did it that way. Yum! So, bacon
and ketchup - except for nowadays, since I discovered Thai sweet
chilli sauce, I usually mix the ketchup half and half with the chilli
sauce and use that. Yum!)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?