Important matters concerning the existence of Humanity - BACON

NavyHoops said:
I followed a bacon truck to work today. Almost missed my turn as I was focused on the tasty bacon. It also made me want bacon, so I ordered some when I got to the work cafeteria.
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No intervention needed.
Ops normal.

If you had nudged the bacon truck off the road and “secured” the bacon as only a Marine knows how to do, I’d be worried.

Per the classic:
How to Tell the Difference Between the Branches of the US Armed Forces!

If you give the command "SECURE THE BUILDING", here is what the different services would do:

The NAVY would turn out the lights and lock the doors.

The ARMY would surround the building with defensive fortifications, tanks and concertina wire.

The MARINE CORPS would assault the building, using overlapping fields of fire from all appropriate points on the perimeter.

The AIR FORCE would take out a three-year lease with an option to buy the building.

The Space Force???? Hmmmm
 
Our grocery store was out of short ribs, my favorite for braising. Bought flanken-style ribs as well.

Seared in bacon fat, then sauteed typical mirepoix, deglazed with red wine, added stock, balsamic, soy, tsp of brown sugar, W- sauce, fresh thyme sprigs, and bay leaves.
Pressured for 35 minutes, let the pressure release naturally, and then served over creamy parmesan polenta.

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First episode of Netflix’s ‘Is It Cake’ has bacon 🥓 in the 1st episode!

Enjoyed the series.

#BaconCake. Although technically it’s #BaconFondant 😬
 
One of Annapolis’ local-gem-off-tourist-track favorite places sent me an email with new menu items and spring cocktail selections.

I wonder what caught my eye about this excerpt, attached below. Just say these words and imagine “candied cayenne bacon.”

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Pro-quality braiding there! Now, if these came pre-made, just like your favorite big box club store bag o’ crumbles, that I would buy.

Bacon lattice. Maybe not “mat.”

Slide that into a grilled aged cheddar, Vidalia onion and authentic sourdough sandwich. Or BLT. Mmmm
 
Capt MJ said:
Pro-quality braiding there! Now, if these came pre-made, just like your favorite big box club store bag o’ crumbles, that I would buy.

Bacon lattice. Maybe not “mat.”

Slide that into a grilled aged cheddar, Vidalia onion and authentic sourdough sandwich. Or BLT. Mmmm
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O.M.G. you're killing me with the cheddar, onion, and sourdough bread.
 
kinnem said:
O.M.G. you're killing me with the cheddar, onion, and sourdough bread.
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All melty and oozy. Here’s my go-to for extra sharp, aged a minimum of 24 months, the Vintage in the black wax. I’m like the Dos Equis guy, to paraphrase, “when I eat cheese, I eat the good stuff.”

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Mad Scientist Idea, still germinating: Bacon Lasagna or an al forno baked layered pasta.

I’d create some of those bacon lattices noted in recent posts. I’d layer them with lasagna noodles, perhaps a garlicky cream sauce, chopped fresh Roma tomatoes well-drained or else sun-dried, sautéed sweet onions, something for a little heat such as dried red pepper flakes, some dry ricotta, Parmigiana crust. Still thinking about what would work, in terms of delivering a baked bite that was bacony, garlicky, creamy, cheesy, with bright notes of tomato, savory herbs (fresh basil) and sweet onion. I don’t think I would add other meat or sausage, keep the bacon note topmost. Definitely 2 bacon layers. 🥓🥓
 
Capt MJ said:
Mad Scientist Idea, still germinating: Bacon Lasagna or an al forno baked layered pasta.

I’d create some of those bacon lattices noted in recent posts. I’d layer them with lasagna noodles, perhaps a garlicky cream sauce, chopped fresh Roma tomatoes well-drained or else sun-dried, sautéed sweet onions, something for a little heat such as dried red pepper flakes, some dry ricotta, Parmigiana crust. Still thinking about what would work, in terms of delivering a baked bite that was bacony, garlicky, creamy, cheesy, with bright notes of tomato, savory herbs (fresh basil) and sweet onion. I don’t think I would add other meat or sausage, keep the bacon note topmost. Definitely 2 bacon layers. 🥓🥓
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Spinach? Some fresh element to cut the rich ingredients? Sigh. I’m hungry now.
 
Capt MJ said:
Tender whole basil leaf layer. One of my favorite things when I lived in Italy.
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Totally agree. Even from my landlocked AZ. I plant sweet basil plants in every place in our yard a dog’s tail can “disturb it”. Which equates to my dog being happy to see me yielding the heavenly scent of sweet basil as their tail beats the herbs scent into the air. Sigh. Sorry, off track.
 
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