I love bacon. Never liked turkey bacon though. How many meats can you
thinly slice and fry up crispy so that it tastes good? Do they have to be
cured to be baconesq? (made up word)

In article >,
"Cheryl" > wrote:

> I love bacon. Never liked turkey bacon though. How many meats can you
> thinly slice and fry up crispy so that it tastes good? Do they have to be
> cured to be baconesq? (made up word)

Chicken skin comes to mind.<g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On May 18, 9:10*pm, Omelet > wrote:
> In article >,
>
> *"Cheryl" > wrote:
> > I love bacon. *Never liked turkey bacon though. *How many meats can you
> > thinly slice and fry up crispy so that it tastes good? Do they have to be
> > cured to be baconesq? (made up word)

Bacon is divine. Turkey is delicious. Turkey bacon is stupid.
>
> Chicken skin comes to mind.<g>

Oh, chicken skin, how I love thee. You are my true love, but I'll
cheat on you with turkey skin every chance I get.

I am re-baking a turkey right now. I roasted it a few days ago, and
am extending its shelf life.

> --
> Peace! Om
>
--Bryan

On Tue, 18 May 2010 19:59:48 -0700 (PDT), Food Snob®
> wrote:


>Bacon is divine. Turkey is delicious. Turkey bacon is stupid.

I totally agree!!!
>>
>> Chicken skin comes to mind.<g>
>
>Oh, chicken skin, how I love thee. You are my true love, but I'll
>cheat on you with turkey skin every chance I get.

They can both be lovely...really. I don't have turkey skin enough to
count, but chicken skin...wow.

Good taste, Bryan.

In article
>,
Food Snob® > wrote:

> On May 18, 9:10*pm, Omelet > wrote:
> > In article >,
> >
> > *"Cheryl" > wrote:
> > > I love bacon. *Never liked turkey bacon though. *How many meats can you
> > > thinly slice and fry up crispy so that it tastes good? Do they have to be
> > > cured to be baconesq? (made up word)
>
> Bacon is divine. Turkey is delicious. Turkey bacon is stupid.

<shrugs> I don't care for it either but some must like it or they'd not
sell it. Marketing rulz. <g>

> >
> > Chicken skin comes to mind.<g>
>
> Oh, chicken skin, how I love thee. You are my true love, but I'll
> cheat on you with turkey skin every chance I get.

I'm kinda 50/50 on that. I think I love them both equally and am
delighting in the convection oven for that very reason. <g>

>
> I am re-baking a turkey right now. I roasted it a few days ago, and
> am extending its shelf life.
>
> >
> --Bryan

Toaster oven I hope?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Christine Dabney wrote:

> They can both be lovely...really. I don't have turkey skin enough to
> count, but chicken skin...wow.

Yes ... crispy chicken or duck skin is guilty pleasure. Good stuff. Wish
I could eat it more often, but I can't.

--Lin (skinless food sometimes is no fun)

Food Snob® > wrote:
>Bacon is divine. Turkey is delicious. Turkey bacon is stupid.

I actually prefer the leaner texture of turkey bacon. Pork bacon always seems
too greasy to me.

>> Chicken skin comes to mind.<g>

Also too greasy.

>Oh, chicken skin, how I love thee. You are my true love, but I'll
>cheat on you with turkey skin every chance I get.

Goose skin will seduce you forever in that case.

>I am re-baking a turkey right now. I roasted it a few days ago, and
>am extending its shelf life.

Go ahead, dry it out.

Orlando

Cheryl > wrote:

>I love bacon. Never liked turkey bacon though. How many meats can you
>thinly slice and fry up crispy so that it tastes good? Do they have to be
>cured to be baconesq? (made up word)

Chicharones?

(Did I spell that right?)


S.

On May 18, 10:59*pm, Food Snob® > wrote:

> Bacon is divine. *Turkey is delicious. *Turkey bacon is stupid.
>

Kosher bacon is nasty!

On May 18, 10:05*pm, Omelet > wrote:
> In article
> >,
> *Food Snob® > wrote:
>
> > On May 18, 9:10*pm, Omelet > wrote:
> > > In article >,
>
> > > *"Cheryl" > wrote:
> > > > I love bacon. *Never liked turkey bacon though. *How many meats can you
> > > > thinly slice and fry up crispy so that it tastes good? Do they have to be
> > > > cured to be baconesq? (made up word)
>
> > Bacon is divine. *Turkey is delicious. *Turkey bacon is stupid.
>
> <shrugs> *I don't care for it either but some must like it or they'd not
> sell it. *Marketing rulz. <g>
>
>
>
> > > Chicken skin comes to mind.<g>
>
> > Oh, chicken skin, how I love thee. *You are my true love, but I'll
> > cheat on you with turkey skin every chance I get.
>
> I'm kinda 50/50 on that. *I think I love them both equally and am
> delighting in the convection oven for that very reason. <g>
>
>
>
> > I am re-baking a turkey right now. *I roasted it a few days ago, and
> > am extending its shelf life.
>
> > --Bryan
>
> Toaster oven I hope?

No, but it got down into the 50s last night, so we'd have needed to
use a bit of gas anyway. I've been snacking on it already this
morning.

> --
> Peace! Om

--Bryan

Cheryl wrote:
> I love bacon. Never liked turkey bacon though. How many meats can
> you thinly slice and fry up crispy so that it tastes good? Do they
> have to be cured to be baconesq? (made up word)

Try buying the rare roast beef at the deli counter, having it sliced
thin, then frying it. Having grown up near Philly but not living there
now, we make cheesesteaks this way. IMHO, it works much better -
because it's better meat - than the "steak-um" you can buy frozen at the
grocery store. You can fry these up to bacon-esque crispness if you
want - won't be exactly the same thing, of course, but part of the
reason is, again IMHO, simply the very high fat content of bacon.

-S-

On May 19, 8:52*am, "Steve Freides" > wrote:

> Try buying the rare roast beef at the deli counter, having it sliced
> thin, then frying it. *

GREAT IDEA!! Thanks for sharing

"Mr. Bill" wrote:

>On May 19, 8:52*am, "Steve Freides" > wrote:
>
>> Try buying the rare roast beef at the deli counter, having it sliced
>> thin, then frying it. *
>
>GREAT IDEA!! Thanks for sharing

What's so great... deli roast beef is rather pricey... then frying
ruins it.

On Wed, 19 May 2010 08:52:17 -0400, Steve Freides wrote:

> Cheryl wrote:
>> I love bacon. Never liked turkey bacon though. How many meats can
>> you thinly slice and fry up crispy so that it tastes good? Do they
>> have to be cured to be baconesq? (made up word)
>
> Try buying the rare roast beef at the deli counter, having it sliced
> thin, then frying it. Having grown up near Philly but not living there
> now, we make cheesesteaks this way. IMHO, it works much better -
> because it's better meat - than the "steak-um" you can buy frozen at the
> grocery store. You can fry these up to bacon-esque crispness if you
> want - won't be exactly the same thing, of course, but part of the
> reason is, again IMHO, simply the very high fat content of bacon.
>
> -S-

i agree that the fat seems to be key.

your pal,
blake

On 5/18/2010 11:03 PM, Christine Dabney wrote:
> On Tue, 18 May 2010 19:59:48 -0700 (PDT), Food Snob®
> > wrote:
>
>
>> Bacon is divine. Turkey is delicious. Turkey bacon is stupid.
>
> I totally agree!!!
>>>
>>> Chicken skin comes to mind.<g>
>>
>> Oh, chicken skin, how I love thee. You are my true love, but I'll
>> cheat on you with turkey skin every chance I get.
>
> They can both be lovely...really. I don't have turkey skin enough to
> count, but chicken skin...wow.

I love all skin - chicken, turkey, duck, goose, salmon, etc.

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?

In article
>,
Food Snob® > wrote:

> >
> > > I am re-baking a turkey right now. *I roasted it a few days ago, and
> > > am extending its shelf life.
> >
> > > --Bryan
> >
> > Toaster oven I hope?
>
> No, but it got down into the 50s last night, so we'd have needed to
> use a bit of gas anyway. I've been snacking on it already this
> morning.
>
>
> --Bryan

I understand. ;-)

I roasted some cheap split chicken breasts on Friday. There were 3 left
today that were threatening to "turn" on me, so I chopped them up and
mixed them with some jarred marinara sauce, extra spices and grated
cheese and used some as omelet fillings for dad and added fenugreek for
me and stuffed them into puff pastry sheets and baked them into chicken
curry puffs. <g>

It worked and re-cooking them will extend the shelf life another 3 days!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
Kate Connally > wrote:

> On 5/18/2010 11:03 PM, Christine Dabney wrote:
> > On Tue, 18 May 2010 19:59:48 -0700 (PDT), Food Snob®
> > > wrote:
> >
> >
> >> Bacon is divine. Turkey is delicious. Turkey bacon is stupid.
> >
> > I totally agree!!!
> >>>
> >>> Chicken skin comes to mind.<g>
> >>
> >> Oh, chicken skin, how I love thee. You are my true love, but I'll
> >> cheat on you with turkey skin every chance I get.
> >
> > They can both be lovely...really. I don't have turkey skin enough to
> > count, but chicken skin...wow.
>
> I love all skin - chicken, turkey, duck, goose, salmon, etc.
>
> Kate

I agree with all of that except fish skin.<g>
To each her own!

I give fish skin to the pets...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Cheryl" > wrote in message
...
>I love bacon. Never liked turkey bacon though. How many meats can you
>thinly slice and fry up crispy so that it tastes good? Do they have to be
>cured to be baconesq? (made up word)

Country fried (aka chicken fried) steak. Thinly pounded round steak dredged
in an egg wash and then in seasoned flour, fried in hot oil in a cast iron
skillet. Comes out crunchy. That's the way it shows up in most
restaurants. I prefer mine simmered in the milk gravy, but the meat is
still crispy:

I first posted this 10 years ago. I've adapted it a bit since then but the
basic premise remains.

Country Fried Steak in White Gravy

2 lbs. round steak, pounded thin with a mallet
3 Tbs. flour
1 c. whole milk
1 c. water
1-1/2 tsp. salt
3/4 tsp. black pepper
flour seasoned with salt & pepper

Cut the round steak into serving size pieces. Dredge in flour seasoned with
salt & pepper. (It is important to let the meat sit, then dredge it again.
You can even use an egg wash before the first dredging.) Brown the meat in
a fairly deep skillet in in hot oil until golden and crispy on both sides.
Remove with slotted spoon and set aside. Pour off all but 1/3 of fat. Stir
in flour, salt and pepper and stir well until mixture is browned. Stir in
milk and water and cook, stirring constantly, until gravy is thickened. Add
steak back to the pan. Cover and cook on low heat until meat is very
tender.

NOTE: the coated meat stays crunchy and the gravy is delicious

Jill

Mr. Bill wrote:
> On May 19, 8:52 am, "Steve Freides" > wrote:
>
>> Try buying the rare roast beef at the deli counter, having it sliced
>> thin, then frying it.
>
> GREAT IDEA!! Thanks for sharing

My pleasure.

BTW, this is worth trying with other deli meats, too, we've have made
fake bacon here by taking deli ham, slicing it in long strips, and
frying it. The immediate need was bacon for the bacon cheeseburgers
we'd advertised to the kids before we realized we were out - everyone
thought it tasted great. I like garlic in the oil first but that's
optional.

-S-

"Cheryl" > wrote in message
...
>I love bacon. Never liked turkey bacon though. How many meats can you
>thinly slice and fry up crispy so that it tastes good? Do they have to be
>cured to be baconesq? (made up word)

I sometimes smoke point-cut corned beef. The fattier parts can be sliced and
fried, and have a nice result.




Brian

Omelet wrote:
> Kate Connally > wrote:
>
>> I love all skin - chicken, turkey, duck, goose, salmon, etc.
>
> I agree with all of that except fish skin.<g>
> To each her own!
>
> I give fish skin to the pets...

When we're out at Japanese places I get the skin off of my wife's
salmon. I think she's missing out to give it away. I thinks I'm crazy
to want to eat it. Added up it's just one more piece of the puzzle of
why we are so very compatible and good for each other. It's a minor
piece in that puzzle.

There are all sorts of examples of crunchy meat. Burnt ends from BBQ
ribs may be my favorite part. The crust of a beautifully roasted prime
rib is crunchy beef. Chicharones are crunchy pork skin versus burnt
ends are crunchy pork meat. For duck and goose I like to not put covers
on the wings when roasting so the wings come out crunchy.

You name the type of critter and I bet it won't be hard to come up with
an example of crunchy meat from it. Okay, no more hard than it is to
find recipes for that type of meat anyways.

On 5/20/2010 1:53 PM, Andy wrote:
> "Default > wrote:
>
>>
>> > wrote in message
>> ...
>>> I love bacon. Never liked turkey bacon though. How many meats can
>>> you thinly slice and fry up crispy so that it tastes good? Do they
>>> have to be cured to be baconesq? (made up word)
>>
>> I sometimes smoke point-cut corned beef. The fattier parts can be
>> sliced and fried, and have a nice result.
>
>
> The best "crunchy" meat I ever had was "burnt ends" of a BBQ brisket,
> basically the outer burnt crust pieces they trim off before slicing. That
> and the burnt end slice of a prime rib. Lots of crispy fat in both and
> equally delicious!
>
> Andy

Yeah, and I like the burnt ends of prime rib also. I went to
a buffet once that had prime rib and they were trimming off and
throwing away all the good stuff. I said, hey wait a minute, I'll
take that. Sheesh! What's wrong with people.
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 May 20, 12:07*pm, Kate Connally > wrote:
> On 5/20/2010 1:53 PM, Andy wrote:
>
>
>
>
>
> > "Default > *wrote:
>
> >> > *wrote in message
> ...
> >>> I love bacon. *Never liked turkey bacon though. *How many meats can
> >>> you thinly slice and fry up crispy so that it tastes good? Do they
> >>> have to be cured to be baconesq? (made up word)
>
> >> I sometimes smoke point-cut corned beef. The fattier parts can be
> >> sliced and fried, and have a nice result.
>
> > The best "crunchy" meat I ever had was "burnt ends" of a BBQ brisket,
> > basically the outer burnt crust pieces they trim off before slicing. That
> > and the burnt end slice of a prime rib. Lots of crispy fat in both and
> > equally delicious!
>
> > Andy
>
> Yeah, and I like the burnt ends of prime rib also. *I went to
> a buffet once that had prime rib and they were trimming off and
> throwing away all the good stuff. *I said, hey wait a minute, I'll
> take that. *Sheesh! *What's wrong with people.
> 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?
> - Hide quoted text -
>
> - Show quoted text -

The 'end cut' of prime rib is my favorite too, love it .

On Tue, 18 May 2010 19:59:48 -0700 (PDT), Food Snob® wrote:

> I am re-baking a turkey right now. I roasted it a few days ago, and
> am extending its shelf life.

Why not just pour some bleach on it? Let stand for 3 minutes, then
rinse with cold water for 20 minutes.

-sw

On Tue, 18 May 2010 21:55:07 -0400, Cheryl wrote:

> I love bacon. Never liked turkey bacon though. How many meats can you
> thinly slice and fry up crispy so that it tastes good? Do they have to be
> cured to be baconesq? (made up word)

Bacon has to be cured with nitrates (and salt) and smoked to really
taste like the bacon we know and love. You can get some really good
results just curing it without smoking (AKA lardo), but you won't
find it on the breakfast buffet at Shoneys.

-sw (who's definition of AYCE bacon is 4 pieces at most, unless
making a pair of BLT's, then it's 8)