"dsi1" wrote in message
...

On Tuesday, July 30, 2019 at 9:44:36 AM UTC-10, Jinx the Minx wrote:
> 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.

Most things can be improved by deep frying it. How about a nice deep fried
Spam musubi? Why thank you, don't mind if I do.

https://i.pinimg.com/originals/b8/7f...509125b8ab.jpg

====

Gosh, that is new!!! I make musubi but have never fried it!!