Important matters concerning the existence of Humanity - BACON

I think we could go a few more pages on bacon. But I could be lured away by speck and lonzino or lonza. My 2.5 year tour in Italy was a blessing.

And as far as bacon fat goes:
- French toast/pancake griddle greaser
- hot potato salad as part of warm vinaigrette dressing
- mix a bit of melted bacon fat with EVOO when roasting potato chunks with garlic and rosemary
- 2 Tbsp hot bacon fat, 2 Tbsp EVOO tossed with chopped farm-stand Roma tomatoes, basil chiffonade, crisped pancetta or bacon, 1 lb hot pasta, ribbons of Parmigiana-Reggiano or Grana Padano, ground black pepper or red pepper flakes. As taught to me by my landlord’s wife in Pozzuoli!
 
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Breakfast of Champions
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and then for your catfish and/or fried okra for dinner
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For cornbread: fry up bacon in an iron skillet. Drain off the fat, leaving the cracklings. Use fat in the batter in place of cooking oil, shortening or whatever they call for. Pour the batter in the skillet for baking. There is no rule against chopping up some of the bacon to add in the batter. @THParent , you can do the same with your bacon bits.
 
I love a warm bacon vinaigrette for dressing on salads. Cook the bacon, reserve drippings, saute shallot and garlic in same pan, stir in a little dijon mustard, the bacon drippings and a splash of lemon juice. Add bacon back to dressing and serve over greens. Sigh. But the winner has to be that Landlords Wife's recipe @Capt MJ posted.
 
justdoit19 said:
Oh wow. Bacon fat AND butter? I bet that’s good! I’ve not ever seen bacon fat as an ingredient!!
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You must not live in the south while it's evident to me there is a 90% probability that @Heatherg21 does. It's kept in a mason jar as she says and is added to almost any vegetable cooked on the stove top. My wife and her girlfriends all talk about and laugh at the Yankee who pours their bacon fat down their drain. I will not repeat the words they said about that women in this mixed company. While I was born a Yankee I am, fortunately a very fast learner.
 
Capt MJ said:
I think we could go a few more pages on bacon. But I could be lured away by speck and lonzino or lonza. My 2.5 year tour in Italy was a blessing.

And as far as bacon fat goes:
- French toast/pancake griddle greaser
- hot potato salad as part of warm vinaigrette dressing
- mix a bit of melted bacon fat with EVOO when roasting potato chunks with garlic and rosemary
- 2 Tbsp hot bacon fat, 2 Tbsp EVOO tossed with chopped farm-stand Roma tomatoes, basil chiffonade, crisped pancetta or bacon, 1 lb hot pasta, ribbons of Parmigiana-Reggiano or Grana Padano, ground black pepper or red pepper flakes. As taught to me by my landlord’s wife in Pozzuoli!
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Now I'm going to have to look up basil chiffonade. :D It all sounds like a new and improved version of carbonara to me!
 
@kinnem , I like your deductive reasoning regarding where I hail from. However, I was raised in rural Northern California by a mom who didn't like the splatter that comes from cooking bacon. I then worked a dude ranch in Colorado owned and staffed by and with South Carolinian folks. Thus the beginning of my infatuation with bacon drippings and biscuits and gravy. I then worked for an eccentric author who was a roving gourmand and food editor on occasion, he introduced me to red wine, proper method for cooking prime rib and the proper method for recooking and eating the prime rib bones the day after (great hangover food). Besides being a food lover's travesty, pouring bacon drippings down the drain wrecks havoc on your pipes.
 
My mother taught me to cook but my dad taught me how to eat. Camping or hunting was an opportunity for what he called floaters:
1. start the coffee
2. fry copious amounts of bacon in cast iron
3. lift out the bacon and poach eggs in bacon grease
4. die happy
 
@kinnem , chiffonade is a knife technique. For basil, you take washed clean leaves (preferably mid size) and you roll them tightly (you can do a handful at a time in one 'roll up'). Then you just slice them up, picture cut a burrito into many slices, when done they look like very skinny long basil ribbons
 
I cook our bacon on the deck on my two-burner Camp Chef stove with flat iron grill plates. That keeps all the splatter (and a little smoke) outside. Genius.
 
cb7893 said:
Breakfast of Champions
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You just described my Saturday mornings.
 
Jcleppe said:
THParent said:
Bacon Lettuce Fried Green Tomato sammich!
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Living here in the PNW, green tomatoes are hard to find until they start showing up at the farmer's markets. I make the best of it when I find them. Oh, and here's your 10 points.
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Don't forget the remoulade! I had to fence off my garden, our heeler mix female was pulling all of the green tomatoes, eating them and giving some to our other dogs.
 
place cooked bacon in pan, carefully pour pancake batter along and over it. Bacon pancake sticks! Another fav is chicken n waffles, but smoky bacon in the waffles.
 
I'm reading this provocative thread while a slab of baby back ribs is working on the smoker, with a couple of sausage links I added to keep the ribs from getting lonely. Wisps of applewood smoke are curling upward from the keyhole-sized opening. And I find myself thinking I need to cook up some bacon to add to the potato salad.
 
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Put potatoes on the smoker! Smoky mashed potatoes with the skins on, with crispy crumbled bacon on top.
 
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This is a real product. Bacon-scented fake mustache. Apparently, aside from bacon-scented candles and spray air-freshener, you can also buy bacon-scented underwear.
 
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