Important matters concerning the existence of Humanity - BACON

THParent said:
I sent my DS and his shipmates a boatload of BACON JERKY. He put a few packages out at the CMOD desk and the locusts descended upon them within seconds of getting the text. Bacon love is alive and well at Canoe U.
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"a boatload" of beef jerky to shipmates. I see what you did there. Made me laugh
 
Probably a no on the cookies and man cakes tho. DS should be getting his bacon jerky today.
 
I am in Austin on a work trip and had to go to Voodoo Donuts for a Maple and Bacon bar donut. Wow!!!
 
If any of you are in Dfw area ( Texas) , let me know and we can catchup on a Starbucks coffee. Pleasure to meet
 
Because we cannot let The Bacon Thread sputter out too soon -

This morning, I made a house favorite, Sour Cream and Bacon Pancakes.

Sour Cream and Bacon Pancakes
(Makes about 16 3” pancakes. They have a grown-up, lightly eggy flavor, rather like Yorkshire pudding or popovers.)

1 c. sour cream (full, low-fat, non-fat all fine)
2 large eggs
1/2 tsp vanilla
7 Tbsp all-purpose flour (yes, that’s right)
2 Tbsp packed brown sugar
1 tsp baking soda
1/2 tsp salt
1/8 tsp top-grade cinnamon, such as Vietnamese
1/8 tsp nutmeg
1 c. crumbled cooked bacon

In your batter bowl, whisk eggs, sour cream and vanilla together until blended.
In a small bowl, mix dry ingredients until blended and sugar chunks broken up. Add to your batter bowl and blend in. Do not overmix. Let sit 5 minutes.
Add bacon right before cooking.

Prep your skillet or griddle as you usually do. Bonus points for using saved bacon grease. Cook pancakes in the usual way, waiting to flip until edges seem lightly brown and dry and large bubbles appear.
Butter ‘em up and pour warm maple syrup over.



I’ve also fiddled with these and done:
Savory Cheese and Bacon Pancakes
Omit brown sugar, vanilla, cinnamon and nutmeg.
Experiment with garlic powder, oregano, cayenne, Cajun spice, fines herbes blend, etc.
Try dried chives or dried minced onion.
Fold in bacon and 1/2 c shredded cheese - cheddar, pepper jack, etc.
Serve buttered as a side to grilled meat. You can make a batch and keep them warm on parchment paper in a cookie sheet in a low oven.
 
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Capt MJ said:
Because we cannot let The Bacon Thread sputter out too soon -

This morning, I made a house favorite, Sour Cream and Bacon Pancakes.

Sour Cream and Bacon Pancakes
(Makes about 16 3” pancakes. They have a grown-up, lightly eggy flavor, rather like Yorkshire pudding or popovers.)

1 c. sour cream (full, low-fat, non-fat all fine)
2 large eggs
1/2 tsp vanilla
7 Tbsp all-purpose flour (yes, that’s right)
2 Tbsp packed brown sugar
1 tsp baking soda
1/2 tsp salt
1/8 tsp top-grade cinnamon, such as Vietnamese
1/8 tsp nutmeg
1 c. crumbled cooked bacon

In your batter bowl, whisk eggs, sour cream and vanilla together until blended.
In a small bowl, mix dry ingredients until blended and sugar chunks broken up. Add to your batter bowl and blend in. Do not overmix. Let sit 5 minutes.
Add bacon right before cooking.

Prep your skillet or griddle as you usually do. Bonus points for using saved bacon grease. Cook pancakes in the usual way, waiting to flip until edges seem lightly brown and dry and large bubbles appear.
Butter ‘em up and pour warm maple syrup over.



I’ve also fiddled with these and done:
Savory Cheese and Bacon Pancakes
Omit brown sugar, vanilla, cinnamon and nutmeg.
Experiment with garlic powder, oregano, cayenne, Cajun spice, fines herbes blend, etc.
Try dried chives or dried minced onion.
Fold in bacon and 1/2 c shredded cheese - cheddar, pepper jack, etc.
Serve buttered as a side to grilled meat. You can make a batch and keep them warm on parchment paper in a cookie sheet in a low oven.
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Has the Food Channel approached you yet?
 
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I can hear it in my head: "MMMmmmm....BACON...."
 
Hahaha, you’re too kind. My mom was a great cook of American classics - killer pot roast, knew how to pick ripe produce, scratch cook. She came by it honestly; she was the #2 sister in a family of 13 during the Depression. They did all the cooking. My Dad worked in the 5-star resort hotel industry, so I was also eating fancy foreign foods as a kid at the hotels he worked at and when we visited hotel business friends on vacation. The Swiss chef at one hotel introduced me to herbs, all kinds of cheese (fondue!!) and fancy sauces. At school in coastal Georgia I would eat home-style fried chicken, hot home made biscuits and okra for lunch, and then my parents might have hotel friends over on the weekend, and I’d be trying pâté in the kitchen. Then it was college in NC and diving into bbq, and cooking for myself in the dorm kitchen to save money. Add in tours in Spain and Italy and San Francisco/Monterey, and exploring the local food at every location, love of cooking for family and friends and mids, plus DH’s enjoyment of cooking along with his family - well, you get the idea. Good food is a big connector in the family. The original version of the pancakes came from my mom’s collection of battered old church cookbooks. I mess around with recipes all the time.

If you want another adventure with bacon, just google “Angel Biscuits with Bacon.” There will be multiple hits. The biscuit tastes like a cross between a classic buttermilk biscuit and a yeast roll. Some versions have cheddar. I nearly made those this morning, but I actually like them better with a roasted meat or ham dinner.
 
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I am so happy this thread is still producing! Printed the recipe, will try this week for sure. It was actually cloudy here yesterday, made me excited for fall, so had an excuse to turn on the oven. Roast herb chicken, mashed potatoes, and a new recipe to me, herb artisan bread, super easy and good! Also had to cook bacon while the oven was on.....
 
Heatherg21 said:
I am so happy this thread is still producing! Printed the recipe, will try this week for sure. It was actually cloudy here yesterday, made me excited for fall, so had an excuse to turn on the oven. Roast herb chicken, mashed potatoes, and a new recipe to me, herb artisan bread, super easy and good! Also had to cook bacon while the oven was on.....
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Any time is a good time to cook bacon.
 
It was hot here in MN, likely the last time >80, so it was a grilling weekend with the last huge potato salad. Alas, no bacon required (so we had some for breakfast!)
 
My wife put green beans, potatoes, onions (all fresh from our garden) and vegetable stock in the huge crock pot this morning, for dinner the next few nights. It smelled really good, so I went home for lunch and had a bowl. You know what? I put crumbled bacon in it. It was fabulous.

I can hardly wait for dinner, now.
 
StPaulDad said:
It was hot here in MN, likely the last time >80, so it was a grilling weekend with the last huge potato salad. Alas, no bacon required (so we had some for breakfast!)
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What?! You don’t offer potato salad with redskin potatoes, roasted green beans in olive oil and sea salt, chopped shallots, blue cheese and bacon, with a white wine and basil vinaigrette?

There is always a path with Bacon!
 
I am not a huge fan of mayo-based potato salad, DH loves German potato salad, and the one I mentioned in my post was on the front page of Bon Appetit some years ago in the early 21st C. As usual, I messed with it, added Bacon, roasted the beans, changed the dressing! By roasting the green beans, you can make older tougher beans tasty. It’s colorful in a big glass bowl, can stand up to heat, and flexible in terms of what you add. If not a fan of blue cheese, other sharp hard cheeses, shredded, can sub in. Just enough to add flavor but not overpower. The big three are potatoes, beans and bacon. And - it’s better if you make it a few hours in advance, to allow dressing to work its magic.
 
Supper last nite, corn beef hash cooked in a cast iron skillet. Added rotel diced tomatoes and grean chilis. Chopped up onion greens, shredded mozzarella melted in. 4 fried eggs positioned on top with....you guessed it, strips of bacon laid across the top.

I'm hoping my wife isn't fixing supper tonite so I can have leftovers.
 
I can smell that from here. That is serious stuff. Mm. Mm. Mm.
 
Hash Brown, Potato, Bacon, Peppers, and Onions waiting to be transformed into a classic MRE bowel obstruction.
Sign me up!
 
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