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- Sep 27, 2008
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Oh no, a possible stain on The Bacon Thread’s sterling reputation.I might have to report this and issue some points for this post...
Oh no, a possible stain on The Bacon Thread’s sterling reputation.I might have to report this and issue some points for this post...
The best part (so far) about college is having bacon every morningI haven't had any bacon for a week. It's a travesty.
You are so wright, I gotta get to Sam's club and get some!
This thread has been too quite. In my best Rod Serling voice: "Imagine a world where the taste of bacon can also be healthy".
Sums it up quite nicely.Bacon is already healthy. Bacon makes me happy. Being happy is good for my health. Therefore bacon is good for my health. Simple.
I too wrote notes about places I wanted to visit when in town. Casey has just the right amount of crazy in him to host that show... and the red hair doesn't hurt either.So I'm watching TV...taking a break...and "Man vs Food" comes on. Okay, it's the new version, I've not seen it, let's give it a look. And Casey Webb is in Philly...at a place called Jakes Sandwich Board. And right away they're making this 2-foot long hoagie...it weighs 9 pounds...pulled pork...sauce...a pound of cheese...and 40 slices of bacon!!
40 Slices...
Picture that for a moment...
It was called the 100/100.
I say was because as I was writing the name and location down for a future visit...I learned that 2 years ago they changed the place completely and went to....dare I write it...
Chicken.
From "Jakes Sandwich Board" to "Hatch and Coop?" A chicken and egg joint?
Crushed.
In memory of their 2 foot Philly Cheesesteak, described thusly: "The 100/100 sandwich weighs in at a whopping 9 pounds. A 24-inch roll is slathered in spicy mayonnaise, stuffed with 40 crisp strips of bacon, fork-tender roasted pork, and sharp provolone cheese, then finished with generous squirts of Sriracha-laced mayonnaise for an extra kick."
Dangit...now I'm hungry.
Hmmmm . Bet they'll go well with jalapeno poppers and a nice whitbeer at next week's game.Okay, I’ve been saving this one, and I don’t know whether I’ve mentioned it before. This is a “last blast of summer” dish. It involves bacon, large ripe farm stand or garden beefsteak tomatoes, Boursin cheese (a French soft cheese with garlic and herbs), and frying. I actually won a local cooking contest with it, and a $500 gift certificate to Williams-Sonoma.
Put the cheese out to soften to spreadable consistency.
Cut thick, 3/8” slices of the tomatoes, matching up adjacent slices in pairs, like you would bread slices.
Put the tomatoes on a few layers of paper towels, in a single layer, to drain excess juice, keeping your pairs organized. Cook up a batch of bacon, drain and crumble.
Assemble a breading station: shallow bowl or pan of flour seasoned with salt and pepper, shallow bowl of beaten eggs, shallow bowl of Italian flavored bread crumbs or panko seasoned with garlic powder and Italian herbs
Spread the “matching faces” of the tomato pairs with the cheese. Sprinkle bacon on one half, then press the two halves together to make a sandwich with the cheese and bacon in the interior.
Melt a mixture of half butter and olive oil in a well-seasoned cast iron skillet or non-stick pan over medium heat.
Working carefully, pick up the sandwich, dredge in flour, then egg, then bread crumbs, coating both sides. Place in hot skillet. Working quickly but carefully, add more but don’t crowd.
Fry until crispy and golden brown, and carefully flip to brown the other side.
Make a big platter and just eat these hefty “sandwiches” with crusty bread or rolls on the side and a salad, or serve it as a side with a grilled protein. It makes a mess of your countertops, but biting through herbed garlicky crunchy crust to sweet warm tomato to oozing warm garlic cheese to crispy BACON is sublime.
This sounds delicious and I don't like tomatoes!Okay, I’ve been saving this one, and I don’t know whether I’ve mentioned it before. This is a “last blast of summer” dish. It involves bacon, large ripe farm stand or garden beefsteak tomatoes, Boursin cheese (a French soft cheese with garlic and herbs), and frying. I actually won a local cooking contest with it, and a $500 gift certificate to Williams-Sonoma.
Put the cheese out to soften to spreadable consistency.
Cut thick, 3/8” slices of the tomatoes, matching up adjacent slices in pairs, like you would bread slices.
Put the tomatoes on a few layers of paper towels, in a single layer, to drain excess juice, keeping your pairs organized. Cook up a batch of bacon, drain and crumble.
Assemble a breading station: shallow bowl or pan of flour seasoned with salt and pepper, shallow bowl of beaten eggs, shallow bowl of Italian flavored bread crumbs or panko seasoned with garlic powder and Italian herbs
Spread the “matching faces” of the tomato pairs with the cheese. Sprinkle bacon on one half, then press the two halves together to make a sandwich with the cheese and bacon in the interior.
Melt a mixture of half butter and olive oil in a well-seasoned cast iron skillet or non-stick pan over medium heat.
Working carefully, pick up the sandwich, dredge in flour, then egg, then bread crumbs, coating both sides. Place in hot skillet. Working quickly but carefully, add more but don’t crowd.
Fry until crispy and golden brown, and carefully flip to brown the other side.
Make a big platter and just eat these hefty “sandwiches” with crusty bread or rolls on the side and a salad, or serve it as a side with a grilled protein. It makes a mess of your countertops, but biting through herbed garlicky crunchy crust to sweet warm tomato to oozing warm garlic cheese to crispy BACON is sublime.
Okay, I’ve been saving this one, and I don’t know whether I’ve mentioned it before. This is a “last blast of summer” dish. It involves bacon, large ripe farm stand or garden beefsteak tomatoes, Boursin cheese (a French soft cheese with garlic and herbs), and frying. I actually won a local cooking contest with it, and a $500 gift certificate to Williams-Sonoma.
Put the cheese out to soften to spreadable consistency.
Cut thick, 3/8” slices of the tomatoes, matching up adjacent slices in pairs, like you would bread slices.
Put the tomatoes on a few layers of paper towels, in a single layer, to drain excess juice, keeping your pairs organized. Cook up a batch of bacon, drain and crumble.
Assemble a breading station: shallow bowl or pan of flour seasoned with salt and pepper, shallow bowl of beaten eggs, shallow bowl of Italian flavored bread crumbs or panko seasoned with garlic powder and Italian herbs
Spread the “matching faces” of the tomato pairs with the cheese. Sprinkle bacon on one half, then press the two halves together to make a sandwich with the cheese and bacon in the interior.
Melt a mixture of half butter and olive oil in a well-seasoned cast iron skillet or non-stick pan over medium heat.
Working carefully, pick up the sandwich, dredge in flour, then egg, then bread crumbs, coating both sides. Place in hot skillet. Working quickly but carefully, add more but don’t crowd.
Fry until crispy and golden brown, and carefully flip to brown the other side.
Make a big platter and just eat these hefty “sandwiches” with crusty bread or rolls on the side and a salad, or serve it as a side with a grilled protein. It makes a mess of your countertops, but biting through herbed garlicky crunchy crust to sweet warm tomato to oozing warm garlic cheese to crispy BACON is sublime.