Dr. Dog wrote:

> Ripper McGuinn wrote:
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>>>> From one of my food magazines - fantastic if your're doing=20
>>>> "Breakfast for Supper" along with poached eggs:
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>> Billionaire's Bacon
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>> sliced bacon (quantity to satisfy your requirements, at least=20
>> four strips per person) brown sugar Place the brown sugar in a=20
>> shallow pie plate. Place the bacon in the sugar and pat firmly,=20
>> turning to coat both sides. Don't worry if some falls off. Remove
>> the bacon from the sugar and place on a greased cookie sheet (I
>> put mine on a rack as well) and bake in a preheated 425F oven
>> for fifteen minutes, turning once. Remove from the oven and let
>> cool - the sugar will have carmellized to a sweet varnish on the
>> bacon, making an already-delicious food irresistable!
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> There's an easier method. 1) Fry bacon to crispness. 2) Pour off=20
> most, but not all, of the bacon grease; 3)Throw in brown sugar and=20
> refry quickly.
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> I used to do this all the time, and put the whole sticky mess on=20
> plain rice. Atkins would /not/ approve!

I go to a local country market where they slice dry-cured bacon on a=20
band saw to whatever thickness you'd like. I get it 1/4" thick for=20
this. I put it on a rack over a 1/2-size baking sheet in a 250=B0F oven=20
for about 1/2 hour, until the fat is rendered out of it and the bacon=20
is light as a whisper. On some strips I drizzle honey. On others,=20
maple sugar. On others brown sugar. And back into the oven for another=20
15 minutes or so. The sugars melt into the bacon strips. I serve these=20
as appetizers. People are astonished.

In a BLT with green tomatoes, it creates a startling but wonderful=20
sandwich.

Pastorio