Kate Connally wrote:

> "Bob (this one)" wrote:
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>>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=B0F 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.
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> Ooooh! That sounds yummy! I wish I had a place like that
> around here. I love thickly sliced bacon. It's so hard to
> find really good bacon that is thickly sliced and then there's
> the whole issue of the price of bacon these days. It's out
> of sight.
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>>In a BLT with green tomatoes, it creates a startling but wonderful
>>sandwich.
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> Okay, now you've lost me with the green tomatoes. But a
> regular blt with red tomatoes would be luscious with the
> candied bacon.

You'd think so, but with a ripe tomato, it's just too sweet. The green=20
tomato provides a bit of acid sharpness that balances the sugary bacon=20
very nicely.

Pastorio