Bob (this one) wrote:
> Kate Connally wrote:
>
> > "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=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.
> >
> >
> > 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.
> >
> >
> >>In a BLT with green tomatoes, it creates a startling but wonderful
> >>sandwich.
> >
> >
> > 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
> tomato provides a bit of acid sharpness that balances the sugary
bacon
> very nicely.


Yum. I'll try it. We love green tomatoes here.


While we're on the subject of bacon, have you ever eaten peanut butter
and crispy bacon sandwiches? They are soooo GOOD!


Dog