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!


Dog

Dr. Dog wrote:
[snip]
> 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!
>
Boy, this is really gilding the lily. You are probably one of those
decadent people who stir the bacon around in maple syrup when you're
eating pancakes, too. :-)

"aem" > wrote in message
oups.com...
> >
> Boy, this is really gilding the lily. You are probably one of those
> decadent people who stir the bacon around in maple syrup when you're
> eating pancakes, too. :-)

And the breakfast sausage links too! Yum!

Charlie

"Charles Gifford" > wrote in message
ink.net...
>
> "aem" > wrote in message
> oups.com...
>> >
>> Boy, this is really gilding the lily. You are probably one of those
>> decadent people who stir the bacon around in maple syrup when you're
>> eating pancakes, too. :-)
>
> And the breakfast sausage links too! Yum!

You two are EVIL and bad. Do not. let the meat products touch
the maple syrup. This I demand.

nancy

Dr. Dog wrote:

> Ripper McGuinn wrote:
>=20
>>>> From one of my food magazines - fantastic if your're doing=20
>>>> "Breakfast for Supper" along with poached eggs:
>>=20
>> Billionaire's Bacon
>>=20
>> sliced bacon (quantity to satisfy your requirements, at least=20
>> four strips per person) brown sugar Place the brown sugar in a=20
>> shallow pie plate. Place the bacon in the sugar and pat firmly,=20
>> 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!
>=20
>=20
>=20
> There's an easier method. 1) Fry bacon to crispness. 2) Pour off=20
> most, but not all, of the bacon grease; 3)Throw in brown sugar and=20
> refry quickly.
>=20
> I used to do this all the time, and put the whole sticky mess on=20
> plain rice. Atkins would /not/ approve!

I go to a local country market where they slice dry-cured bacon on a=20
band saw to whatever thickness you'd like. I get it 1/4" thick for=20
this. I put it on a rack over a 1/2-size baking sheet in a 250=B0F oven=20
for about 1/2 hour, until the fat is rendered out of it and the bacon=20
is light as a whisper. On some strips I drizzle honey. On others,=20
maple sugar. On others brown sugar. And back into the oven for another=20
15 minutes or so. The sugars melt into the bacon strips. I serve these=20
as appetizers. People are astonished.

In a BLT with green tomatoes, it creates a startling but wonderful=20
sandwich.

Pastorio

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°F 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.
>
> In a BLT with green tomatoes, it creates a startling but wonderful
> sandwich.
>
> Pastorio
>


What do you do with the bacon grease? (you do save it, don't you?)

Bob

Nancy Young wrote:
> "Charles Gifford" > wrote in message
> ink.net...
>>
>> "aem" > wrote in message
>> oups.com...
>>>>
>>> Boy, this is really gilding the lily. You are probably one of those
>>> decadent people who stir the bacon around in maple syrup when you're
>>> eating pancakes, too. :-)
>>
>> And the breakfast sausage links too! Yum!
>
> You two are EVIL and bad. Do not. let the meat products touch
> the maple syrup. This I demand.
>
> nancy

I refuse to buy the bacon they cook at the corner store because it's maple
cured bacon. Sorry, I don't want my bacon to taste like syrup or sugar. Uh
uh.

Jill

zxcvbob wrote:

> What do you do with the bacon grease? (you do save it, don't you?)


Of course. Chicken Maryland is a favourite of mine.



Dog

zxcvbob wrote:

> Bob (this one) wrote:
>=20
>> Dr. Dog wrote:
>>
>>> Ripper McGuinn wrote:
>>>
>>>>>> From one of my food magazines - fantastic if your're doing=20
>>>>>> "Breakfast for Supper" along with poached eggs:
>>>>
>>>> Billionaire's Bacon
>>>>
>>>> sliced bacon (quantity to satisfy your requirements, at least four=20
>>>> strips per person) brown sugar Place the brown sugar in a shallow=20
>>>> pie plate. Place the bacon in the sugar and pat firmly, turning to=20
>>>> 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=20
>>> most, but not all, of the bacon grease; 3)Throw in brown sugar and=20
>>> refry quickly.
>>>
>>> I used to do this all the time, and put the whole sticky mess on=20
>>> plain rice. Atkins would /not/ approve!
>
>> I go to a local country market where they slice dry-cured bacon on a=20
>> band saw to whatever thickness you'd like. I get it 1/4" thick for=20
>> this. I put it on a rack over a 1/2-size baking sheet in a 250=B0F ove=
n=20
>> 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,=20
>> maple sugar. On others brown sugar. And back into the oven for another=
=20
>> 15 minutes or so. The sugars melt into the bacon strips. I serve these=
=20
>> as appetizers. People are astonished.
>>
>> In a BLT with green tomatoes, it creates a startling but wonderful=20
>> sandwich.
>>
>> Pastorio
>>
> What do you do with the bacon grease? (you do save it, don't you?)

Only a commie wouldn't save the rendered fat. I use it in making=20
piadine from Italian cooking. The classic recipe asks for lard, and I=20
use it, but I always add just a smidge of bacon fat for the extra, if=20
inauthentic flavor.


Pastorio's Piadine (pyah-dee-neh)

Makes 8 to 10, depending on how big you want them

This Italian flat bread is usually made with flour, salt, water=20
and lard and dry-fried on a griddle or cast iron pan. In more modern=20
times, the lard has given way to shortening or olive oil, but the old=20
way was more flavorful. I sometimes substitute a tablespoon of bacon=20
fat. It is wonderful as a sandwich base for cured meats and cheeses.=20
It can also be made into a dessert item as described below.

3 cups of all-purpose flour
1 teaspoon salt
6 tablespoons of lard or shortening
1/2 cup warm water
Combine flour and salt in a large bowl. Make a well in the flour and=20
add the lard and the water. Mix well and knead on a lightly floured=20
surface until smooth and elastic, between 5 and 10 minutes. Cover with=20
a floured towel for about 20 minutes. Knead again and divide into 8 to=20
10 equal pieces. Sprinkle with flour and roll out into a 6- to 8-inch=20
wide circle, about 1/4 inch thick. Dock (pierce) with a fork and cook=20
on a dry griddle or cast iron frying pan for 2-3 minutes on each side.

Test the pan with a few drops of cold water. It's ready when the water=20
skips and skitters across its surface. If the water just sits and=20
boils, the pan is not hot enough to use. When it's ready, drop a disk=20
of dough onto the griddle . When cooked, little charred bubbles form=20
on the dough, it's ready. They need to be checked fairly regularly as=20
the process goes quickly. When cooked, stack the piadine under a=20
towel or tuck them into a paper bag so they stay warm.

Piadine can be used as a base on which other foods are piled. In that=20
case, serve warm with cured meats and fresh cheeses. A salad piled on=20
it goes well with the chewy, dense texture. Or, brush lightly with=20
olive oil, sprinkle with fresh chopped rosemary and salt like a foccacia.=


Fillings can be cheeses, meats like mortadella, grilled and thinly=20
sliced sausages or whatever else you'd like. Or brush lightly with=20
olive oil, sprinkle with fresh chopped rosemary and salt and serve warm.

Or, for dessert, you can spread a thin layer of Nutella or something=20
like it on half the uncooked piadina. Fold the other half over and=20
crimp the edges. Cook as usual. Careful eating it, the filling will be=20
hot.


There's also a YEAST BREAD VARIANT. I do it in a food processor, but=20
it can be done with a mixer with bread hooks or by hand. I sometimes=20
roll these disks thicker so I can split them horizontally to fill.=20
Sorta like pita. But be sure to cook them a bit longer because of the=20
added thickness.

1 envelope active dry yeast (2 1/4 teaspoons)
1 cup warm water (110?F)
3 to 3 1/2 cups all-purpose flour
2 tablespoons olive oil
1 teaspoon salt
olive oil to finish
In a bowl, combine yeast, water and 2 tablespoons of the flour. Let=20
proof about 5 minutes. Add 3 cups of flour, the oil, and salt, and=20
stir with a heavy spoon to make a dough. Turn out onto a floured=20
surface and knead until smooth, adding more flour if needed to make a=20
soft but still slightly moist dough. Shape into a ball, dust with=20
flour and cover with a floured towel to rise until doubled, about 45=20
minutes. Punch it down, knead, and cut into 8 equal pieces. Roll each=20
piece to a circle about 1/4-inch thick, 6 to 8 inches in diameter.=20
Dock the dough and cook on the griddle as above until golden with some=20
dark spots. Remove, brush lightly with the olive oil and repeat with=20
the remaining dough. Roll the bread around the toppings of choice and=20
serve warm

In a processor, I put the yeast, water and a bit of flour in the bowl=20
and let them work for 10 minutes or so. Then dump everything in and=20
run it for about 45 seconds. It forms a ball. The dough should be soft=20
and slightly sticky. I put it into sprayed bowl to rise. Cover with=20
plastic wrap. Finish as above.

aem wrote:
>
> Dr. Dog wrote:
> [snip]
> > 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!
> >
> Boy, this is really gilding the lily. You are probably one of those
> decadent people who stir the bacon around in maple syrup when you're
> eating pancakes, too. :-)

Me, too. That's yummy.

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?

Nancy Young wrote:
>
> "Charles Gifford" > wrote in message
> ink.net...
> >
> > "aem" > wrote in message
> > oups.com...
> >> >
> >> Boy, this is really gilding the lily. You are probably one of those
> >> decadent people who stir the bacon around in maple syrup when you're
> >> eating pancakes, too. :-)
> >
> > And the breakfast sausage links too! Yum!
>
> You two are EVIL and bad. Do not. let the meat products touch
> the maple syrup. This I demand.
>
> nancy

Nancy, Nancy, Nancy. For an otherwise admirable person
you are sadly misguided in the meat and syrup department.
:-(

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?

"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°F 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.

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?

Kate Connally wrote:

> "Bob (this one)" wrote:
>=20
>>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.
>=20
>=20
> 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.
>=20
>=20
>>In a BLT with green tomatoes, it creates a startling but wonderful
>>sandwich.
>=20
>=20
> 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

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

"Bob (this one)" > wrote in message
...

Only a commie wouldn't save the rendered fat. I use it in making
piadine from Italian cooking. The classic recipe asks for lard, and I
use it, but I always add just a smidge of bacon fat for the extra, if
inauthentic flavor.


Pastorio's Piadine (pyah-dee-neh)

Makes 8 to 10, depending on how big you want them

<recipe snipped>


Thank you Bob! Looks like a really great process. It will be fun to try.

Charlie

"Dr. Dog" > wrote in message
oups.com...

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


Dog

>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Oh Yes! Very good indeed. I like to butter the side of bread that will be
touching the hot bacon so that it soaks into the bread. Add a banana to
that and it is even better! I'll bet that candied bacon would be excellent
in a peanut butter sandwich too.

Charlie

Charles Gifford wrote:

> Oh Yes! Very good indeed. I like to butter the side of bread that will be
> touching the hot bacon so that it soaks into the bread. Add a banana to
> that and it is even better! I'll bet that candied bacon would be excellent
> in a peanut butter sandwich too.
> Charlie

My secret sandwich pleasure is peanut butter on
toast with slices of pan cooked pepperoni. A nice
dry cured pepperoni, sliced into thin disks. Just
heating up the slices for a min or two in a frying
pan will cook them crisp, then drain on paper
towel while toasting my bread. Spicy yet peanuty
and warm.
Goomba