Bob (this one) wrote:
> Dr. Dog wrote:
>
>> Ripper McGuinn wrote:
>>
>>>>> From one of my food magazines - fantastic if your're doing
>>>>> "Breakfast for Supper" along with poached eggs:
>>>
>>>
>>> Billionaire's Bacon
>>>
>>> sliced bacon (quantity to satisfy your requirements, at least four
>>> strips per person) brown sugar Place the brown sugar in a shallow pie
>>> plate. Place the bacon in the sugar and pat firmly, 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!
>>
>>
>>
>>
>> There's an easier method. 1) Fry bacon to crispness. 2) Pour off most,
>> but not all, of the bacon grease; 3)Throw in brown sugar and refry
>> quickly.
>>
>> I used to do this all the time, and put the whole sticky mess on plain
>> rice. Atkins would /not/ approve!
>
>
> I go to a local country market where they slice dry-cured bacon on a
> band saw to whatever thickness you'd like. I get it 1/4" thick for this.
> I put it on a rack over a 1/2-size baking sheet in a 250°F oven for
> about 1/2 hour, until the fat is rendered out of it and the bacon is
> light as a whisper. On some strips I drizzle honey. On others, maple
> sugar. On others brown sugar. And back into the oven for another 15
> minutes or so. The sugars melt into the bacon strips. I serve these as
> appetizers. People are astonished.
>
> In a BLT with green tomatoes, it creates a startling but wonderful
> sandwich.
>
> Pastorio
>


What do you do with the bacon grease? (you do save it, don't you?)

Bob