"Jinx the Minx" wrote in message ...

Gary > wrote:
> sssssssssssssssssssssssssssssssssssssssssssssEd Pawlowski wrote:
>>
>> On 7/30/2019 2:25 AM, dsi1 wrote:
>> ssssssssss
>>>>
>>>> The oven is easier, the bacon stays flat, but the texture is just not
>>>> the same. I'll stick to the fry pan.
>>>
>>> Dredge the bacon in flour, fry in a good amount of oil till brown. Do
>>> not overcook. The bacon will be crispy without frying it all to hell.
>>> It's done in about half the time.
>>>
>>
>> Never heard of that for bacon. May try it one day. My mother used to
>> do that for scrapple. I wonder if it would work with Spam.
>
> Probably would, Ed. I did see a documentary/cooking show where
> bacon was floured then fried in oil. Floured and fried scrapple
> and spam would be worth trying.
>

Fried Spam is delish all on its own. Why ruin it with starchy coating? On
the other hand, I I have floured and fried side pork in the past. Mostly
the flour just served as thickener for the gravy. Yum. Need to make that
again sometime soon, because its been years.

==

D. loves Spam!!! However it is cooked (if cooked) or however it is
served)) He got it a lot in the military)))