http://www.recfoodcooking.com

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

I'll go for the stripes this time, thank you!

Felice

"ChattyCathy" > wrote in message
...
> http://www.recfoodcooking.com
>
> --
> Cheers
> Chatty Cathy
>
> Egg tastes better when it's not on your face...
>

Felice wrote:
> I'll go for the stripes this time, thank you!

Damn you!

On Sun, 08 Jun 2008 17:10:50 -0400, Felice wrote:

> I'll go for the stripes this time, thank you!

> Felice

It's yours ;-)
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

"ChattyCathy" > wrote in message
...
> http://www.recfoodcooking.com
>
> --
> Cheers
> Chatty Cathy
>
> Egg tastes better when it's not on your face...
>

I'll take bacon any which way it comes - pan-fried, grilled, whatever,
though there may be an ever so slight preference towards pan-fried


but I have never been able to understand why you would pour maple syrup over
bacon
bleeeccchhh <s>

Michael "Dog3" wrote:

> "Felice" >
> : in rec.food.cooking
>
>> I'll go for the stripes this time, thank you!
>>
>> Felice
>
> Pan fried is winning! I haven't won a TFH in quite awhile.

I frequently do my bacon in my Foreman grill; that was not a listed choice.


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On Sun, 08 Jun 2008 21:40:29 -0700, Blinky the Shark wrote:

>
> I frequently do my bacon in my Foreman grill; that was not a listed choice.

Well, exsqueeze me! <grin> You got one of those? Obviously you like it.
Do you do steaks on it too?

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Mon, 09 Jun 2008 04:11:16 +0000, MG wrote:


> I'll take bacon any which way it comes - pan-fried, grilled, whatever,
> though there may be an ever so slight preference towards pan-fried
>
>
> but I have never been able to understand why you would pour maple syrup
> over bacon
> bleeeccchhh <s>

I've never tried it, so I can't say. It's not 'done' here IN RSA. Probably
because I've yet to see a bottle of *real* maple syrup here. All I've seen
is the 'fake' stuff, which is a waste of time, IMHO.

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

ChattyCathy > wrote in
:

> On Mon, 09 Jun 2008 04:11:16 +0000, MG wrote:
>
>
>> I'll take bacon any which way it comes - pan-fried, grilled,
>> whatever, though there may be an ever so slight preference towards
>> pan-fried
>>
>>
>> but I have never been able to understand why you would pour maple
>> syrup over bacon
>> bleeeccchhh <s>
>
> I've never tried it, so I can't say. It's not 'done' here IN RSA.
> Probably because I've yet to see a bottle of *real* maple syrup here.
> All I've seen is the 'fake' stuff, which is a waste of time, IMHO.
>



That's along the lines of tomato sauce on your carrots.


No *real* maple syrup??


I'm sure one of the US foodies will send you a bottle.


Won't they?

--
Peter Lucas
Brisbane
Australia


The path of a warrior never deviating,
one has to become not just a part of nature
but a force of nature,
acting in accordance with the laws of the universe.
(Getsumei No Michi, the Moonlit Path)

On Mon, 09 Jun 2008 16:46:50 +0000, PeterLucas wrote:

> ChattyCathy > wrote in
> :
>
>> On Mon, 09 Jun 2008 04:11:16 +0000, MG wrote:

>>> but I have never been able to understand why you would pour maple
>>> syrup over bacon
>>> bleeeccchhh <s>
>>
>> I've never tried it, so I can't say. It's not 'done' here IN RSA.
>> Probably because I've yet to see a bottle of *real* maple syrup here.
>> All I've seen is the 'fake' stuff, which is a waste of time, IMHO.
>>
> That's along the lines of tomato sauce on your carrots.

LOL!
> >
> No *real* maple syrup??

Not that I've seen, dammit.
>
> > I'm sure one of the US foodies will send you a bottle.
> >
> Won't they?

I'm pretty sure they would. Several r.f.c-ers have kindly offered to send
me stuff that's not available here. However, I have so far declined,
because the cost of postage and packaging would probably cost them more
than the item(s) in question. Sigh.

Which reminds me about you wanting one of those 'hand grillers' for the
'BBQ'. Have you found one anywhere locally yet?

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

ChattyCathy wrote:

> http://www.recfoodcooking.com

When I first read the question I thought it was
going to be about whether you like your bacon
crisp or soft or something else. I don't think
it matters what method you use to cook it as much
as the end result. I chose pan-fried, just because
I've always done it that way and don't want to bother
learning to do it in the oven or microwave or whatever.
Besides, I save the bacon grease and always use it to
cook my eggs or french toast or pancakes or potatoes,
etc. in after I fry the bacon! Can't do that if you
do it in the microwave or oven. Sheesh!

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Jun 9, 10:51*am, Kate Connally > wrote:
> When I first read the question I thought it was
> going to be about whether you like your bacon
> crisp or soft or something else. *I don't think
> it matters what method you use to cook it as much
> as the end result. *

I think it depends on the quantity you're making. Pan frying gives
you the most control, but using the oven or broiler is more efficient
if you're cooking a large quantity.

>I chose pan-fried, just because
> I've always done it that way and don't want to bother
> learning to do it in the oven or microwave or whatever.
> Besides, I save the bacon grease and always use it to
> cook my eggs or french toast or pancakes or potatoes,
> etc. in after I fry the bacon! *Can't do that if you
> do it in the microwave or oven. *Sheesh!

Bacon grease is also a good addition to the oil you fry chicken in.

I use a combination method for an ordinary morning. (mcinl, natch) I
put 4 slices of bacon between paper towels and zap for a minute, then
put it in the pan and fry it. The preliminary zapping facilitates
separating the pieces and also eliminates any tendency for them to
curl in the pan. The pan can be heating while the bacon is in the
microwave. -aem

"aem" > wrote in message
...

I use a combination method for an ordinary morning. (mcinl, natch) I
put 4 slices of bacon between paper towels and zap for a minute, then
put it in the pan and fry it. The preliminary zapping facilitates
separating the pieces and also eliminates any tendency for them to
curl in the pan. The pan can be heating while the bacon is in the
microwave.

Oh, I like the combo trick, which seems it would have both the quickness of
the microwave and the crispness of the skillet.

Felice

Felice wrote:

> Oh, I like the combo trick, which seems it would have both the quickness of
> the microwave and the crispness of the skillet.
>
> Felice
>
>
When I use the microwave oven for bacon, it comes out very crispy. Just
messy on the nuker... so if I'm making bacon for more than just myself,
I bake it in my Pyrex roasting (Lasagna) pan. Comes out great and no mess.

On Sun, 08 Jun 2008 23:08:29 +0200, ChattyCathy
> wrote:

>http://www.recfoodcooking.com

My favorite way is to line a large jelly roll pan with foil and put 2
cooling racks in it. Layer the bacon in it and bake it in the gas
grill with the two outside burners on the lowest setting. When done,
the fat can be poured into a jar and the foil gets tossed. The pan
and the racks go in the dishwasher and it's done. No mess. I never
do it in a pan anymore. The mess just isn't worth it.

Lou

On Mon, 09 Jun 2008 18:19:16 +0200, ChattyCathy
> wrote:

>On Mon, 09 Jun 2008 04:11:16 +0000, MG wrote:
>
>
>> I'll take bacon any which way it comes - pan-fried, grilled, whatever,
>> though there may be an ever so slight preference towards pan-fried
>>
>>
>> but I have never been able to understand why you would pour maple syrup
>> over bacon
>> bleeeccchhh <s>
>
>I've never tried it, so I can't say. It's not 'done' here IN RSA. Probably
>because I've yet to see a bottle of *real* maple syrup here. All I've seen
>is the 'fake' stuff, which is a waste of time, IMHO.

I don't do syrup on bacon either, but I was at a brunch a few years
ago and was served something that was quite good. The hostess used
very thick bacon and marinated it overnight in syrup and lots of brown
sugar. Then gave each piece a few twists and baked it. The sugar and
syrup clung to it because the twists formed little pockets. It was
interesting and good. Someday I'll try it myself.

Lou

On Mon 09 Jun 2008 12:23:28p, Lou Decruss told us...

> On Sun, 08 Jun 2008 23:08:29 +0200, ChattyCathy
> > wrote:
>
>>http://www.recfoodcooking.com
>
> My favorite way is to line a large jelly roll pan with foil and put 2
> cooling racks in it. Layer the bacon in it and bake it in the gas
> grill with the two outside burners on the lowest setting. When done,
> the fat can be poured into a jar and the foil gets tossed. The pan
> and the racks go in the dishwasher and it's done. No mess. I never
> do it in a pan anymore. The mess just isn't worth it.
>
> Lou
>

That's a great idea, Lou!

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/09(IX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Butterflies are not insects. They are
self-propelled flowers.
-------------------------------------------

On Mon, 09 Jun 2008 13:51:31 -0400, Kate Connally >
wrote:

>ChattyCathy wrote:
>
>> http://www.recfoodcooking.com
>
>When I first read the question I thought it was
>going to be about whether you like your bacon
>crisp or soft or something else.

So are you unhappy with this survey too?

>I don't think it matters what method you use to cook it as much
>as the end result.

The method might improve the end result.

> I chose pan-fried, just because
>I've always done it that way and don't want to bother
>learning to do it in the oven or microwave or whatever.

LOL. Learning a better way is going to take how long do you think?

>Besides, I save the bacon grease and always use it to
>cook my eggs or french toast or pancakes or potatoes,
>etc. in after I fry the bacon! Can't do that if you
>do it in the microwave or oven.

Bullshit.

>Sheesh!

You're an idiot

Lou

Felice wrote:

>
> "aem" > wrote in message
> ...
>
> I use a combination method for an ordinary morning. (mcinl, natch) I put
> 4 slices of bacon between paper towels and zap for a minute, then put it
> in the pan and fry it. The preliminary zapping facilitates separating the
> pieces and also eliminates any tendency for them to curl in the pan. The
> pan can be heating while the bacon is in the microwave.
>
> Oh, I like the combo trick, which seems it would have both the quickness
> of the microwave and the crispness of the skillet.

The noncurling is an interesting sidelight.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project --> http://improve-usenet.org
Found 5/08: a free GG-blocking news *feed* --> http://usenet4all.se

On Mon, 09 Jun 2008 20:08:24 GMT, Wayne Boatwright
> wrote:

>On Mon 09 Jun 2008 12:23:28p, Lou Decruss told us...
>
>> On Sun, 08 Jun 2008 23:08:29 +0200, ChattyCathy
>> > wrote:
>>
>>>http://www.recfoodcooking.com
>>
>> My favorite way is to line a large jelly roll pan with foil and put 2
>> cooling racks in it. Layer the bacon in it and bake it in the gas
>> grill with the two outside burners on the lowest setting. When done,
>> the fat can be poured into a jar and the foil gets tossed. The pan
>> and the racks go in the dishwasher and it's done. No mess. I never
>> do it in a pan anymore. The mess just isn't worth it.
>>
>> Lou
>>
>
>That's a great idea, Lou!

I've been doing it for many years. I've even posted it before. If
you keep the heat just under 300f the fat doesn't burn and pours out
easily. At that temp the bacon stays flat and the pan cleans up like
a charm. It should be easy in your hot climate. I've got most of our
friends doing it this way and they all rave about how easy the cleanup
is.

Lou

ChattyCathy wrote:

> On Sun, 08 Jun 2008 21:40:29 -0700, Blinky the Shark wrote:
>
>
>> I frequently do my bacon in my Foreman grill; that was not a listed
>> choice.
>
> Well, exsqueeze me! <grin> You got one of those? Obviously you like it. Do
> you do steaks on it too?

Yeppers. And chicken and fish and lamb and pork.


--
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Killing all posts from Google Groups
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Blinky the Shark wrote:

> ChattyCathy wrote:
>
>> On Sun, 08 Jun 2008 21:40:29 -0700, Blinky the Shark wrote:
>>
>>
>>> I frequently do my bacon in my Foreman grill; that was not a listed
>>> choice.
>>
>> Well, exsqueeze me! <grin> You got one of those? Obviously you like it.
>> Do you do steaks on it too?
>
> Yeppers. And chicken and fish and lamb and pork.

And lions and tigers and bears. Oh my!


--
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Killing all posts from Google Groups
The Usenet Improvement Project --> http://improve-usenet.org
Found 5/08: a free GG-blocking news *feed* --> http://usenet4all.se

ChattyCathy > wrote in newsxd3k.883$c_2.345
@fe101.usenetserver.com:


>>
>> > I'm sure one of the US foodies will send you a bottle.
>> >
>> Won't they?
>
> I'm pretty sure they would. Several r.f.c-ers have kindly offered to
send
> me stuff that's not available here. However, I have so far declined,
> because the cost of postage and packaging would probably cost them
more
> than the item(s) in question. Sigh.



Yeah, Om and I know about that one!!

http://tinyurl.com/467ktz




>
> Which reminds me about you wanting one of those 'hand grillers' for
the
> 'BBQ'. Have you found one anywhere locally yet?
>


Still not, as yet.

The quest continues :-)



--
Peter Lucas
Brisbane
Australia


The path of a warrior never deviating,
one has to become not just a part of nature
but a force of nature,
acting in accordance with the laws of the universe.
(Getsumei No Michi, the Moonlit Path)

Lou sez about doing bacon in the oven:
>
> I've been doing it for many years. I've even posted it before. If
> you keep the heat just under 300f the fat doesn't burn and pours out
> easily.

Sure does. One morning I "easily" poured it down my arm instead of into the
waiting container. Indescribable!

At that temp the bacon stays flat and the pan cleans up like
> a charm. It should be easy in your hot climate. I've got most of our
> friends doing it this way and they all rave about how easy the cleanup

Felice

On Mon 09 Jun 2008 09:31:12p, Felice told us...

> Lou sez about doing bacon in the oven:
>>
>> I've been doing it for many years. I've even posted it before. If
>> you keep the heat just under 300f the fat doesn't burn and pours out
>> easily.
>
> Sure does. One morning I "easily" poured it down my arm instead of into
> the waiting container. Indescribable!

Ouch! You poor dear! Grease burns are really horrible.

> At that temp the bacon stays flat and the pan cleans up like
>> a charm. It should be easy in your hot climate. I've got most of our
>> friends doing it this way and they all rave about how easy the cleanup
>
> Felice
>
>
>



--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/09(IX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
If she doesn't scare ya, no evil thing
will...
-------------------------------------------

"Lou Decruss" > wrote

>>I've never tried it, so I can't say. It's not 'done' here IN RSA. Probably
>>because I've yet to see a bottle of *real* maple syrup here. All I've seen
>>is the 'fake' stuff, which is a waste of time, IMHO.
>
> I don't do syrup on bacon either, but I was at a brunch a few years
> ago and was served something that was quite good. The hostess used
> very thick bacon and marinated it overnight in syrup and lots of brown
> sugar. Then gave each piece a few twists and baked it. The sugar and
> syrup clung to it because the twists formed little pockets. It was
> interesting and good. Someday I'll try it myself.
>
> Lou
>

I do something similar on my smoker. No syrup, though. Just bacon and
brown sugar, "marinated" overnight and then smoked low-and-slow 'til the
bacon is done. It's called pig candy, and yes, it's a type of candy, not
for everyday consumption.

BOB

"ChattyCathy" > wrote in message
...
> http://www.recfoodcooking.com
>
> --
> Cheers
> Chatty Cathy
>
> Egg tastes better when it's not on your face...
>

I picked pan fried 'cuz it's what I like from the choices listed.

My favorite is cooked in the smoker, with little or no smoke, mostly a
neutral charcoal.
It's probably similar to the oven cooked since I don't use much smoke, but,
as a bonus, it sure does a nice job of seasoning the inside of the smoker.

BOB

On Tue, 10 Jun 2008 06:49:16 -0400, " BOB" > wrote:

>"Lou Decruss" > wrote
>
>>>I've never tried it, so I can't say. It's not 'done' here IN RSA. Probably
>>>because I've yet to see a bottle of *real* maple syrup here. All I've seen
>>>is the 'fake' stuff, which is a waste of time, IMHO.
>>
>> I don't do syrup on bacon either, but I was at a brunch a few years
>> ago and was served something that was quite good. The hostess used
>> very thick bacon and marinated it overnight in syrup and lots of brown
>> sugar. Then gave each piece a few twists and baked it. The sugar and
>> syrup clung to it because the twists formed little pockets. It was
>> interesting and good. Someday I'll try it myself.
>>
>> Lou
>>
>
>I do something similar on my smoker. No syrup, though. Just bacon and
>brown sugar, "marinated" overnight and then smoked low-and-slow 'til the
>bacon is done. It's called pig candy, and yes, it's a type of candy, not
>for everyday consumption.
>
>BOB
>

LOL. Yes candy would be a good way to describe it. I have done bacon
in my smoker, but I've never done the method you or I described. The
times I did bacon I used some broiling racks from discarded ovens
because the smoke would ruin my nice pans. When they get too nasty I
toss them. I see them in resale stores for a few bucks all the time.
I keep a few around and when I run low I start looking for more.
They're also handy for smoking meatloaf. The fat drips down to the
tray for making smoked gravy. It's the best meatloaf and gravy I've
ever had.

Lou

On Tue, 10 Jun 2008 00:31:12 -0400, "Felice" >
wrote:

>Lou sez about doing bacon in the oven:
>>
>> I've been doing it for many years. I've even posted it before. If
>> you keep the heat just under 300f the fat doesn't burn and pours out
>> easily.
>
>Sure does. One morning I "easily" poured it down my arm instead of into the
>waiting container. Indescribable!

OUCH!!! I'll be THAT left a mark!!!. I hope you healed well. But
that's another reason to cook bacon outside.

Lou

"Lou Decruss" > wrote in message
...
> On Tue, 10 Jun 2008 06:49:16 -0400, " BOB" > wrote:
>
>>"Lou Decruss" > wrote
>>
>>>>I've never tried it, so I can't say. It's not 'done' here IN RSA.
>>>>Probably
>>>>because I've yet to see a bottle of *real* maple syrup here. All I've
>>>>seen
>>>>is the 'fake' stuff, which is a waste of time, IMHO.
>>>
>>> I don't do syrup on bacon either, but I was at a brunch a few years
>>> ago and was served something that was quite good. The hostess used
>>> very thick bacon and marinated it overnight in syrup and lots of brown
>>> sugar. Then gave each piece a few twists and baked it. The sugar and
>>> syrup clung to it because the twists formed little pockets. It was
>>> interesting and good. Someday I'll try it myself.
>>>
>>> Lou
>>>
>>
>>I do something similar on my smoker. No syrup, though. Just bacon and
>>brown sugar, "marinated" overnight and then smoked low-and-slow 'til the
>>bacon is done. It's called pig candy, and yes, it's a type of candy, not
>>for everyday consumption.
>>
>>BOB
>>
>
> LOL. Yes candy would be a good way to describe it. I have done bacon
> in my smoker, but I've never done the method you or I described. The
> times I did bacon I used some broiling racks from discarded ovens
> because the smoke would ruin my nice pans. When they get too nasty I
> toss them. I see them in resale stores for a few bucks all the time.
> I keep a few around and when I run low I start looking for more.
> They're also handy for smoking meatloaf. The fat drips down to the
> tray for making smoked gravy. It's the best meatloaf and gravy I've
> ever had.
>
> Lou

I use those half sheet pans from a restaurant supply, lined with waxed
paper. It's messy to lift the waxed paper from the pans and into the trash,
but just a little soap and water soak and they're clean. These sheet pans
are reserved for the smoker.

BOB