Christine wrote:

> I am just reading this new cookbook, called FAT.
>
> I just came across a recipe the perfect BLT.
>
> It uses a bacon mayonnaise. The recipe uses liquid bacon fat.
> Otherwise, it looks like a standard mayo recipe.
>
> I have to try this....

I think a BLT with "normal" mayo provides sufficient bacon flavor for me, so
using bacon mayo there might be bacon overload. I can definitely see using
bacon mayo in deviled eggs or potato salad, though.

But why make it, when you can just buy it? :-^)

http://www.baconnaise.com/

Bob

Christine wrote:

>>But why make it, when you can just buy it? :-^)
>>
>>http://www.baconnaise.com/
>>
>
> Why do we want to make anything that we could just buy? Quality?
> Expense? You know what goes into the product? You probably have more
> examples...as you do this all the time..in terms of making you could
> just buy.
> It's just not the same...sometimes the storebought product is way
> inferior....

":-^)" is the "tongue-in-cheek" emoticon.

Baconnaise has never been a product I'd be interested in buying. I shudder
just thinking about it.

Bob

Bob Terwilliger wrote:
> Christine wrote:
>
>> I am just reading this new cookbook, called FAT.
>>
>> I just came across a recipe the perfect BLT.
>>
>> It uses a bacon mayonnaise. The recipe uses liquid bacon fat.
>> Otherwise, it looks like a standard mayo recipe.
>>
>> I have to try this....
>
> I think a BLT with "normal" mayo provides sufficient bacon flavor for
> me, so
> using bacon mayo there might be bacon overload. I can definitely see using
> bacon mayo in deviled eggs or potato salad, though.
>
> But why make it, when you can just buy it? :-^)
>
> http://www.baconnaise.com/
>
> Bob

Great idea for the use of the bacon/mayo on deviled eggs, but if you
keep the bacon grease from you bacon frying, you could add a little bit
of that to the yolk mix instead.

I have almost a dozen picked eggs ready to eat now. If I slice them in
half, pull the yolk to mash with a bit of onion powder, paprika, salt &
FGB, might as well add a TB or two of bacon grease (warmed) to the mix
when adding a little mayo. Don't know what the flavor difference will be
with them being pickled, but it will be even more interesting since the
eggs were pickled with beet slices.

Bob

Bob Terwilliger wrote:
>
> Christine wrote:
>
> >>But why make it, when you can just buy it? :-^)
> >>
> >>http://www.baconnaise.com/
> >
> > Why do we want to make anything that we could just buy? Quality?
> > Expense? You know what goes into the product? You probably have more
> > examples...as you do this all the time..in terms of making you could
> > just buy.
> > It's just not the same...sometimes the storebought product is way
> > inferior....
>
> ":-^)" is the "tongue-in-cheek" emoticon.
>
> Baconnaise has never been a product I'd be interested in buying. I shudder
> just thinking about it.

Me too. All the health risk of bacon without
the crispy goodness. I'll take the crisp-fried
bacon, and anyone else can have the fat.

I once poured the bacon fat from a batch
of bacon into a teacup to solidify for
disposal and left it on the kitchen counter.
When I came back, the teacup was on the floor
and the small amount of remaining fat had
pawmarks corresponding to that of my favorite
cat. He couldn't fit his head into the teacup.
I really miss that cat.

On Fri, 14 Aug 2009 22:41:02 -0600, Christine Dabney
> wrote:

>On Fri, 14 Aug 2009 21:42:28 -0700, Mark Thorson >
>wrote:
>
>
>>Me too. All the health risk of bacon without
>>the crispy goodness. I'll take the crisp-fried
>>bacon, and anyone else can have the fat.
>>
>>I once poured the bacon fat from a batch
>>of bacon into a teacup to solidify for
>>disposal and left it on the kitchen counter.
>>When I came back, the teacup was on the floor
>>and the small amount of remaining fat had
>>pawmarks corresponding to that of my favorite
>>cat. He couldn't fit his head into the teacup.
>>I really miss that cat.
>
>I can tell you aren't a southerner..
>
The cat was!


--
I love cooking with wine.
Sometimes I even put it in the food.

On Aug 14, 11:23*pm, Christine Dabney > wrote:
> On Fri, 14 Aug 2009 21:20:17 -0700, "Bob Terwilliger"
>
> > wrote:
> >But why make it, when you can just buy it? :-^)
>
> >http://www.baconnaise.com/
>
> >Bob
>
> Why do we want to make anything that we could just buy? *Quality?
> Expense? *You know what goes into the product? *You probably have more
> examples...as you do this all the time..in terms of making you could
> just buy. *

You know what doesn't go into the product?
Bacon. Look on the ingredients panel.
It's like one of those powdered lemonade mixes that contain no lemon
juice.

> It's just not the same...sometimes the storebought product is way
> inferior....

As is ALWAYS the case with mayo. At least the Baconnaise doesn't have
egg whites in it, but look at all the other crap.
>
> Christine

--Bryan

Bobo Bonobo® wrote:
> On Aug 14, 11:23 pm, Christine Dabney > wrote:
>> On Fri, 14 Aug 2009 21:20:17 -0700, "Bob Terwilliger"
>>
>> > wrote:
>>> But why make it, when you can just buy it? :-^)
>>
>>> http://www.baconnaise.com/
>>
>>> Bob
>>
>> Why do we want to make anything that we could just buy? Quality?
>> Expense? You know what goes into the product? You probably have more
>> examples...as you do this all the time..in terms of making you could
>> just buy.
>
> You know what doesn't go into the product?
> Bacon. Look on the ingredients panel.
> It's like one of those powdered lemonade mixes that contain no lemon
> juice.

As I understand it, the complany makes kosher products. So much for
bacon.

nancy

On Aug 14, 11:42*pm, Mark Thorson > wrote:
> Bob Terwilliger wrote:
>
> > Christine wrote:
>
> > >>But why make it, when you can just buy it? :-^)
>
> > >>http://www.baconnaise.com/
>
> > > Why do we want to make anything that we could just buy? *Quality?
> > > Expense? *You know what goes into the product? *You probably have more
> > > examples...as you do this all the time..in terms of making you could
> > > just buy. *
> > > It's just not the same...sometimes the storebought product is way
> > > inferior....
>
> > ":-^)" is the "tongue-in-cheek" emoticon.
>
> > Baconnaise has never been a product I'd be interested in buying. I shudder
> > just thinking about it.
>
> Me too. *All the health risk of bacon without
> the crispy goodness.

It has none of either. It has <0.5 grams saturated fat, no
appreciable trans fat, and absolutely no bacon fat whatsoever in it.
None. I guess they figure that anyone who thinks that jarred mayo is
acceptable is rather undiscriminating, and not the sort who reads
ingredients.

--Bryan

On Aug 15, 6:45*am, "Nancy Young" > wrote:
> Bobo Bonobo® wrote:
> > On Aug 14, 11:23 pm, Christine Dabney > wrote:
> >> On Fri, 14 Aug 2009 21:20:17 -0700, "Bob Terwilliger"
>
> >> > wrote:
> >>> But why make it, when you can just buy it? :-^)
>
> >>>http://www.baconnaise.com/
>
> >>> Bob
>
> >> Why do we want to make anything that we could just buy? Quality?
> >> Expense? You know what goes into the product? You probably have more
> >> examples...as you do this all the time..in terms of making you could
> >> just buy.
>
> > You know what doesn't go into the product?
> > Bacon. *Look on the ingredients panel.
> > It's like one of those powdered lemonade mixes that contain no lemon
> > juice.
>
> As I understand it, the complany makes kosher products. *So much for
> bacon.

I wonder if there is bacon made from beef for converts to Judaism/
Islam? Not that silly turkey bacon, but something that aesthetically
resembles bacon.
>
> nancy

--Bryan

Bobo Bonobo® wrote:
> On Aug 15, 6:45 am, "Nancy Young" > wrote:

>> As I understand it, the complany makes kosher products. So much for
>> bacon.
>
> I wonder if there is bacon made from beef for converts to Judaism/
> Islam? Not that silly turkey bacon, but something that aesthetically
> resembles bacon.

I've had ribs in a kosher chinese restaurant. They were beef. Wouldn't
surprise me if they would make something bacon-like. Googling I saw
duck bacon, soy bacon, lamb bacon.

nancy

Bobo wrote:

> I wonder if there is bacon made from beef for converts to Judaism/
> Islam? Not that silly turkey bacon, but something that aesthetically
> resembles bacon.

Why would people have to be CONVERTS to Judaism or Islam? Why wouldn't they
appreciate such a product even if they were Jewish or Islamic from birth?

At any rate, such a product does exist, at least in Kuwait. The English term
for it is "breakfast beef."

Bob

On Aug 14, 11:42*pm, Mark Thorson > wrote:
> Bob Terwilliger wrote:
>
> > Christine wrote:
>
> > >>But why make it, when you can just buy it? :-^)
>
> > >>http://www.baconnaise.com/
>
> > > Why do we want to make anything that we could just buy? *Quality?
> > > Expense? *You know what goes into the product? *You probably have more
> > > examples...as you do this all the time..in terms of making you could
> > > just buy. *
> > > It's just not the same...sometimes the storebought product is way
> > > inferior....
>
> > ":-^)" is the "tongue-in-cheek" emoticon.
>
> > Baconnaise has never been a product I'd be interested in buying. I shudder
> > just thinking about it.
>
> Me too. *All the health risk of bacon without
> the crispy goodness. *I'll take the crisp-fried
> bacon, and anyone else can have the fat.
>
> I once poured the bacon fat from a batch
> of bacon into a teacup to solidify for
> disposal and left it on the kitchen counter.
> When I came back, the teacup was on the floor
> and the small amount of remaining fat had
> pawmarks corresponding to that of my favorite
> cat. *He couldn't fit his head into the teacup.
> I really miss that cat.

Did the cat die of a myocardial infarcton after clogging it's coronary
arteries with that cupful of bacon fat?

John Kuthe...

Nancy Young said...

> Bobo Bonobo® wrote:
>> On Aug 15, 6:45 am, "Nancy Young" > wrote:
>
>>> As I understand it, the complany makes kosher products. So much for
>>> bacon.
>>
>> I wonder if there is bacon made from beef for converts to Judaism/
>> Islam? Not that silly turkey bacon, but something that aesthetically
>> resembles bacon.
>
> I've had ribs in a kosher chinese restaurant. They were beef. Wouldn't
> surprise me if they would make something bacon-like. Googling I saw
> duck bacon, soy bacon, lamb bacon.
>
> nancy


I wonder if a less than completely jerkied peppered beef wouldn't sub as a
decent bacon substitute.

Andy

On Aug 15, 7:13*am, "Bob Terwilliger" >
wrote:
> Bobo wrote:
> > I wonder if there is bacon made from beef for converts to Judaism/
> > Islam? *Not that silly turkey bacon, but something that aesthetically
> > resembles bacon.
>
> Why would people have to be CONVERTS to Judaism or Islam? Why wouldn't they
> appreciate such a product even if they were Jewish or Islamic from birth?

I was thinking someone who converts before marriage, but misses bacon.

Those who didn't grow up on it wouldn't miss something they never
had. I was trying to be funny.
>
> At any rate, such a product does exist, at least in Kuwait. The English term
> for it is "breakfast beef."
>
> Bob

--Bryan

"Bob Terwilliger" > wrote in message
...
> Christine wrote:
>
>> I am just reading this new cookbook, called FAT.
>>
>> I just came across a recipe the perfect BLT.
>>
>> It uses a bacon mayonnaise. The recipe uses liquid bacon fat.
>> Otherwise, it looks like a standard mayo recipe.
>>
>> I have to try this....
>
> I think a BLT with "normal" mayo provides sufficient bacon flavor for me,
> so
> using bacon mayo there might be bacon overload. I can definitely see using
> bacon mayo in deviled eggs or potato salad, though.
>
> But why make it, when you can just buy it? :-^)
>
> http://www.baconnaise.com/
>
> Bob

You do know that Baconnaise is artificially flavored and is certified kosher
because it has no bacon in it.

Robert

On Aug 15, 1:52*pm, "Robert" > wrote:
> "Bob Terwilliger" > wrote in message
>
> ...
>
>
>
> > Christine wrote:
>
> >> I am just reading this new cookbook, called FAT.
>
> >> I just came across a recipe the perfect BLT.
>
> >> It uses a bacon mayonnaise. *The recipe uses liquid bacon fat.
> >> Otherwise, it looks like a standard mayo recipe.
>
> >> I have to try this....
>
> > I think a BLT with "normal" mayo provides sufficient bacon flavor for me,
> > so
> > using bacon mayo there might be bacon overload. I can definitely see using
> > bacon mayo in deviled eggs or potato salad, though.
>
> > But why make it, when you can just buy it? :-^)
>
> >http://www.baconnaise.com/
>
> > Bob
>
> You do know that Baconnaise is artificially flavored and is certified kosher
> because it has no bacon in it.

All morning I've been snacking on crispy fried bacon and tomatoes from
my garden. We just got back from 5 days out of town, so the tomatoes
are abundant. I pulled a jalapeno off to make pico de gallo, and it
is the most scarred pepper I've ever seen:
http://www.flickr.com/photos/15522299@N08/3823354627/
Let's see how hot it turns out to be.
>
> Robert

--Bryan

Robert wrote:
> "Bob Terwilliger" > wrote in message
> ...
>> Christine wrote:
>>
>>> I am just reading this new cookbook, called FAT.
>>>
>>> I just came across a recipe the perfect BLT.
>>>
>>> It uses a bacon mayonnaise. The recipe uses liquid bacon fat.
>>> Otherwise, it looks like a standard mayo recipe.
>>>
>>> I have to try this....
>> I think a BLT with "normal" mayo provides sufficient bacon flavor for me,
>> so
>> using bacon mayo there might be bacon overload. I can definitely see using
>> bacon mayo in deviled eggs or potato salad, though.
>>
>> But why make it, when you can just buy it? :-^)
>>
>> http://www.baconnaise.com/
>>
>> Bob
>
> You do know that Baconnaise is artificially flavored and is certified kosher
> because it has no bacon in it.
>
> Robert
>
>

So Robert, to take your thought further, using Baconnaise in your
deviled eggs, in potato salad, or even on a BLT (minus bacon), can be
sinfully delicious for the Jewish community.

Right?

Bob

Bobo Bonobo® wrote:
>
> On Aug 14, 11:42 pm, Mark Thorson > wrote:
> > Bob Terwilliger wrote:
> >
> > > Christine wrote:
> >
> > > >>But why make it, when you can just buy it? :-^)
> >
> > > >>http://www.baconnaise.com/
> >
> > > > Why do we want to make anything that we could just buy? Quality?
> > > > Expense? You know what goes into the product? You probably have more
> > > > examples...as you do this all the time..in terms of making you could
> > > > just buy.
> > > > It's just not the same...sometimes the storebought product is way
> > > > inferior....
> >
> > > ":-^)" is the "tongue-in-cheek" emoticon.
> >
> > > Baconnaise has never been a product I'd be interested in buying. I shudder
> > > just thinking about it.
> >
> > Me too. All the health risk of bacon without
> > the crispy goodness.
>
> It has none of either. It has <0.5 grams saturated fat, no
> appreciable trans fat, and absolutely no bacon fat whatsoever in it.
> None. I guess they figure that anyone who thinks that jarred mayo is
> acceptable is rather undiscriminating, and not the sort who reads
> ingredients.

Oh, I just assumed it was mayonnaise made from bacon fat,
rather than veetable oil.

In which case, maybe this is a good product idea.
What would mayonnaise made from bacon fat be like?
I bet it would sell really well in some places.
Georgia, Alabama, Mississippi, Louisiana, etc.

What else could you make with bacon fat? Ice cream?
Filo pastry (substituting for the butter, of course)?

Hmmm . . . maybe that would be a good idea for
bacon-themed restaurants. Every dish would have
either bacon or bacon fat in it. That would appeal
strongly to a certain segment of the population.
Heck, bacon is probably my favorite food, though
I don't celebrate bacon fat.

"Bob Muncie" > wrote in message
...
> Robert wrote:
>> "Bob Terwilliger" > wrote in message
>> ...
>>> Christine wrote:
>>>
>>>> I am just reading this new cookbook, called FAT.
>>>>
>>>> I just came across a recipe the perfect BLT.
>>>>
>>>> It uses a bacon mayonnaise. The recipe uses liquid bacon fat.
>>>> Otherwise, it looks like a standard mayo recipe.
>>>>
>>>> I have to try this....
>>> I think a BLT with "normal" mayo provides sufficient bacon flavor for
>>> me, so
>>> using bacon mayo there might be bacon overload. I can definitely see
>>> using
>>> bacon mayo in deviled eggs or potato salad, though.
>>>
>>> But why make it, when you can just buy it? :-^)
>>>
>>> http://www.baconnaise.com/
>>>
>>> Bob
>>
>> You do know that Baconnaise is artificially flavored and is certified
>> kosher because it has no bacon in it.
>>
>> Robert
>
> So Robert, to take your thought further, using Baconnaise in your deviled
> eggs, in potato salad, or even on a BLT (minus bacon), can be sinfully
> delicious for the Jewish community.
>
> Right?
>
> Bob

Don't know you would have to get someone from the Jewish community to try
bacon first to see if they thank its delicious first.

Robert

Robert wrote:
> "Bob Muncie" > wrote in message
> ...
>> Robert wrote:
>>> "Bob Terwilliger" > wrote in message
>>> ...
>>>> Christine wrote:
>>>>
>>>>> I am just reading this new cookbook, called FAT.
>>>>>
>>>>> I just came across a recipe the perfect BLT.
>>>>>
>>>>> It uses a bacon mayonnaise. The recipe uses liquid bacon fat.
>>>>> Otherwise, it looks like a standard mayo recipe.
>>>>>
>>>>> I have to try this....
>>>> I think a BLT with "normal" mayo provides sufficient bacon flavor for
>>>> me, so
>>>> using bacon mayo there might be bacon overload. I can definitely see
>>>> using
>>>> bacon mayo in deviled eggs or potato salad, though.
>>>>
>>>> But why make it, when you can just buy it? :-^)
>>>>
>>>> http://www.baconnaise.com/
>>>>
>>>> Bob
>>> You do know that Baconnaise is artificially flavored and is certified
>>> kosher because it has no bacon in it.
>>>
>>> Robert
>> So Robert, to take your thought further, using Baconnaise in your deviled
>> eggs, in potato salad, or even on a BLT (minus bacon), can be sinfully
>> delicious for the Jewish community.
>>
>> Right?
>>
>> Bob
>
> Don't know you would have to get someone from the Jewish community to try
> bacon first to see if they thank its delicious first.
>
> Robert
>
>
Why would they need to compare it, if the question is, "would they like
it"? If they had never tasted bacon, I would think a jewish person might
well love the baconnaise.

I know, I should just shut up... what do I know.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Christine wrote:
>
> >>But why make it, when you can just buy it? :-^)
> >>
> >>http://www.baconnaise.com/
> >>
> >
> > Why do we want to make anything that we could just buy? Quality?
> > Expense? You know what goes into the product? You probably have more
> > examples...as you do this all the time..in terms of making you could
> > just buy.
> > It's just not the same...sometimes the storebought product is way
> > inferior....
>
> ":-^)" is the "tongue-in-cheek" emoticon.
>
> Baconnaise has never been a product I'd be interested in buying. I shudder
> just thinking about it.
>
> Bob

I personally prefer to use mayo' most of the time as a salad dressing,
and I often add bacon bits to most salads.

I agree that there is no sane reason to using Baconnaise!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Bob Muncie > wrote:

> Great idea for the use of the bacon/mayo on deviled eggs, but if you
> keep the bacon grease from you bacon frying, you could add a little bit
> of that to the yolk mix instead.
>
> I have almost a dozen picked eggs ready to eat now. If I slice them in
> half, pull the yolk to mash with a bit of onion powder, paprika, salt &
> FGB, might as well add a TB or two of bacon grease (warmed) to the mix
> when adding a little mayo. Don't know what the flavor difference will be
> with them being pickled, but it will be even more interesting since the
> eggs were pickled with beet slices.
>
> Bob

How did the pickled eggs come out Bob?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:
> In article >,
> Bob Muncie > wrote:
>
>> Great idea for the use of the bacon/mayo on deviled eggs, but if you
>> keep the bacon grease from you bacon frying, you could add a little bit
>> of that to the yolk mix instead.
>>
>> I have almost a dozen picked eggs ready to eat now. If I slice them in
>> half, pull the yolk to mash with a bit of onion powder, paprika, salt &
>> FGB, might as well add a TB or two of bacon grease (warmed) to the mix
>> when adding a little mayo. Don't know what the flavor difference will be
>> with them being pickled, but it will be even more interesting since the
>> eggs were pickled with beet slices.
>>
>> Bob
>
> How did the pickled eggs come out Bob?

Hi Om - I didn't forget to post (as you requested), I just haven't
opened them up yet :-)

I will soon. I just haven't been in the mood this last week for pickled
anything.

But I did take it as a personal responsibility to post on them since you
asked me to :-) I even bought a new bottle of Dijon for the experience.

Bob

In article >,
Bob Muncie > wrote:

> Omelet wrote:
> > In article >,
> > Bob Muncie > wrote:
> >
> >> Great idea for the use of the bacon/mayo on deviled eggs, but if you
> >> keep the bacon grease from you bacon frying, you could add a little bit
> >> of that to the yolk mix instead.
> >>
> >> I have almost a dozen picked eggs ready to eat now. If I slice them in
> >> half, pull the yolk to mash with a bit of onion powder, paprika, salt &
> >> FGB, might as well add a TB or two of bacon grease (warmed) to the mix
> >> when adding a little mayo. Don't know what the flavor difference will be
> >> with them being pickled, but it will be even more interesting since the
> >> eggs were pickled with beet slices.
> >>
> >> Bob
> >
> > How did the pickled eggs come out Bob?
>
> Hi Om - I didn't forget to post (as you requested), I just haven't
> opened them up yet :-)
>
> I will soon. I just haven't been in the mood this last week for pickled
> anything.
>
> But I did take it as a personal responsibility to post on them since you
> asked me to :-) I even bought a new bottle of Dijon for the experience.
>
> Bob

Cool. I await your results!
I'm making my way thru a second batch this week...
They make a nice garnish on a dish along with sprouts for photography.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"Christine Dabney" > wrote in message
...
> On Fri, 14 Aug 2009 21:27:01 -0700, "Bob Terwilliger"
> > wrote:
>
>
>>":-^)" is the "tongue-in-cheek" emoticon.
>>
>>Baconnaise has never been a product I'd be interested in buying. I shudder
>>just thinking about it.
>>
>>Bob
>
> Sorry..I just entirely missed it..LOL.
>
> Yes. I can't imagine buying it...
>
> I am interested in trying it..just to see what it might add to
> something. I probably could think of other things to use it on....
>
> Christine
> --
You'd need about one cup of bacon fat per egg yolk. How are you going to
get that much? It turns to something lard like when refrigerated. I can
imagine what the baconaisse would look like. I guess one could use a
fraction of bacon fat to olive oil. 15-20% bacon fat or so. I don't know
that this would do much to a BLT. I think I'd vote no. I save bacon fat to
slather the cut sides of standing rib and butt end sirloin roasts.

Ed

Theron wrote:
> "Christine Dabney" > wrote in message
> ...
>> On Fri, 14 Aug 2009 21:27:01 -0700, "Bob Terwilliger"
>> > wrote:
>>
>>
>>> ":-^)" is the "tongue-in-cheek" emoticon.
>>>
>>> Baconnaise has never been a product I'd be interested in buying. I shudder
>>> just thinking about it.
>>>
>>> Bob
>> Sorry..I just entirely missed it..LOL.
>>
>> Yes. I can't imagine buying it...
>>
>> I am interested in trying it..just to see what it might add to
>> something. I probably could think of other things to use it on....
>>
>> Christine
>> --
> You'd need about one cup of bacon fat per egg yolk. How are you going to
> get that much? It turns to something lard like when refrigerated. I can
> imagine what the baconaisse would look like. I guess one could use a
> fraction of bacon fat to olive oil. 15-20% bacon fat or so. I don't know
> that this would do much to a BLT. I think I'd vote no. I save bacon fat to
> slather the cut sides of standing rib and butt end sirloin roasts.
>

If I were going to try it, for the first attempt, use about half
filtered bacon grease and half sunflower oil (a *very* light oil.) And
add a couple of drops of liquid smoke, and maybe a pinch of sugar.

It doesn't sound very appealing to me.

Bob

In article >,
"Theron" > wrote:

> "Christine Dabney" > wrote in message
> ...
> > On Fri, 14 Aug 2009 21:27:01 -0700, "Bob Terwilliger"
> > > wrote:
> >
> >
> >>":-^)" is the "tongue-in-cheek" emoticon.
> >>
> >>Baconnaise has never been a product I'd be interested in buying. I shudder
> >>just thinking about it.
> >>
> >>Bob
> >
> > Sorry..I just entirely missed it..LOL.
> >
> > Yes. I can't imagine buying it...
> >
> > I am interested in trying it..just to see what it might add to
> > something. I probably could think of other things to use it on....
> >
> > Christine
> > --
> You'd need about one cup of bacon fat per egg yolk. How are you going to
> get that much? It turns to something lard like when refrigerated. I can
> imagine what the baconaisse would look like. I guess one could use a
> fraction of bacon fat to olive oil. 15-20% bacon fat or so. I don't know
> that this would do much to a BLT. I think I'd vote no. I save bacon fat to
> slather the cut sides of standing rib and butt end sirloin roasts.

http://www.mahalo.com/baconnaise

It's vegetarian. No bacon fat. Thread drift, because there was talk of
making mayo with bacon fat.

--
Dan Abel
Petaluma, California USA

In article >,
"Theron" > wrote:

> "Christine Dabney" > wrote in message
> ...
> > On Fri, 14 Aug 2009 21:27:01 -0700, "Bob Terwilliger"
> > > wrote:
> >
> >
> >>":-^)" is the "tongue-in-cheek" emoticon.
> >>
> >>Baconnaise has never been a product I'd be interested in buying. I shudder
> >>just thinking about it.
> >>
> >>Bob
> >
> > Sorry..I just entirely missed it..LOL.
> >
> > Yes. I can't imagine buying it...
> >
> > I am interested in trying it..just to see what it might add to
> > something. I probably could think of other things to use it on....
> >
> > Christine
> > --
> You'd need about one cup of bacon fat per egg yolk. How are you going to
> get that much? It turns to something lard like when refrigerated. I can
> imagine what the baconaisse would look like. I guess one could use a
> fraction of bacon fat to olive oil. 15-20% bacon fat or so. I don't know
> that this would do much to a BLT. I think I'd vote no. I save bacon fat to
> slather the cut sides of standing rib and butt end sirloin roasts.
>
> Ed

Good lord, why not just add crushed bacon to regular mayo to flavor it?
I don't think I could handle the texture of cold bacon fat. Bleah!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"Omelet" > wrote
> "Theron" > wrote:
>
>> You'd need about one cup of bacon fat per egg yolk. How are you going to
>> get that much? It turns to something lard like when refrigerated. I can
>> imagine what the baconaisse would look like. I guess one could use a
>> fraction of bacon fat to olive oil. 15-20% bacon fat or so. I don't know
>> that this would do much to a BLT. I think I'd vote no. I save bacon fat
>> to
>> slather the cut sides of standing rib and butt end sirloin roasts.
>>
>> Ed
>
> Good lord, why not just add crushed bacon to regular mayo to flavor it?
> I don't think I could handle the texture of cold bacon fat. Bleah!
>
>

Why are you responding to someone who claims to slather rib roasts with
bacon fat... haven't you played rfc long enough to recognize an obvious
troll/kitchen imbecile?

brooklyn1 > wrote in message
...
[snip]
> haven't you played rfc long enough to recognize an obvious troll/kitchen
> imbecile?

She still responds to you regularly...

The Ranger

On Fri, 21 Aug 2009 06:43:22 -0700, The Ranger wrote:

> brooklyn1 > wrote in message
> ...
> [snip]
>> haven't you played rfc long enough to recognize an obvious troll/kitchen
>> imbecile?
>
> She still responds to you regularly...
>
> The Ranger

sheldon hates it when someone moves in on his territory.

your pal,
blake

In article >,
"brooklyn1" > wrote:

> "Omelet" > wrote
> > "Theron" > wrote:
> >
> >> You'd need about one cup of bacon fat per egg yolk. How are you going to
> >> get that much? It turns to something lard like when refrigerated. I can
> >> imagine what the baconaisse would look like. I guess one could use a
> >> fraction of bacon fat to olive oil. 15-20% bacon fat or so. I don't know
> >> that this would do much to a BLT. I think I'd vote no. I save bacon fat
> >> to
> >> slather the cut sides of standing rib and butt end sirloin roasts.
> >>
> >> Ed
> >
> > Good lord, why not just add crushed bacon to regular mayo to flavor it?
> > I don't think I could handle the texture of cold bacon fat. Bleah!
> >
> >
>
> Why are you responding to someone who claims to slather rib roasts with
> bacon fat... haven't you played rfc long enough to recognize an obvious
> troll/kitchen imbecile?

Ok.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Aug 21, 10:37*am, blake murphy > wrote:
> On Fri, 21 Aug 2009 06:43:22 -0700, The Ranger wrote:
> > brooklyn1 > wrote in message
> ...
> > [snip]
> >> haven't you played rfc long enough to recognize an obvious troll/kitchen
> >> imbecile?

> > She still responds to you regularly...

> sheldon hates it when someone moves in on his territory.

As a troll or kitchen imbecile? It's often indistinguishable.

The Ranger