Important matters concerning the existence of Humanity - BACON

I made the first apple pie of the season to have during Sunday Night Football tonight. Usually I offer a chunk of sharp cheddar or a good vanilla bean ice cream if desired with the warm pie. Demon Bacon got to me tonight, and I served two warm pieces of bacon with the warm pie slice. DH raised an eyebrow, approved it within a minute of a bite of pie + bite of bacon, wondered if I should have sprinkled some cooked bacon on the top pie crust in the last few minutes of bakin’.

I may have to go to Bacon Rehab.
 
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Under consideration. Or an apple pie with the streusel topping, the version without the top pastry crust. Bacon Streusel.

No doubt I can google these and find some version in the universe.

I already have an apple pie with a cheddar pastry crust in the repertoire.
 
Oh man, got me thinking. Too late for this year but next summer: a peach crisp using crumbled bacon as part of a savory topping. I guess it could work with apples in the fall too — seems rather Germanic, now that I think about it. Good with some smoked sausage, no doubt.
 
I’ve been known to eat a bacon and thin-sliced apple sandwich on toasted buttered raisin bread.

Bacon + apples = good buddies
 
Crunchy bacon as part of the streusel sounds like an outstanding idea. I will try this.
 
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This one reminded me of Black Hawk Down, in a weird and twisted way (more Like Bacon Hawk Down, I guess) "Okay, listen up! Anyone who can show me a Bacon Muncher tab, come with me!"
 
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Bacon jam on that piece of pie sounds pretty good to me. Ta Daaaa... breakfast!
 
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I don't mind telling you all that I'm a genius. Yes, I am.

This morning, I walked the dog. That really isn't special since I walk the dog every morning at 0545 for an hour. It's good for both of us, you see.
That's not what makes me a genius however, so I will push on.

I decided that to kick off Saturday morning, I would make a fancier-than-average breakfast. I had three (3) potatoes left, so I diced them up into cubes (skins on, of course) and put them in a bowl in the microwave for 4-1/2 minutes on high. Then, I got a big bowl and put peanut oil, two eggs, garlic, pepper, salt, onion powder, cooked crumbled bacon, and some fresh basil in there and whipped it all up as the potatoes were cooking, I turned the oven to 400° F (Because it's America - and I can't turn my oven to 204.444° C - as if I would even want to!). When the microwave went "ding!", I treated my hands to partial thickness burns whilst retrieving the bowl and emptying the potatoes into the aforementioned mixture. Guess what I did next?

Well, next I put my hands under cold running water - but after that - I put a pile of Panko bread crumbs in the mix and coated everything. Then I transferred to a black steel wonderfully-seasoned pizza pan which I cook almost everything in, and popped it in the oven.

As it was cooking (20 minutes) I made really strong espresso and two (2) over-medium eggs, which would be placed over the crunchy, bacony, potato breakfast extravaganza, dripping their glorious egg-yolk-gravy over the bed of wonder that I had produced. The crunch (though spectacular) did not drown out the welcome, far-off singing of angels in their diaphanous, flowing gowns.

I crushed it. I don't even have a photo of my genius, so I must paint my canvas with mere words.
 
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Oh my. That far outshadows the warm Krispy Kreme glazed and platter of bacon happening here.

I think you need a camera inside your oven similar to Alton Brown on “Good Eats.”
 
I don't mind telling you all that I'm a genius. Yes, I am.

This morning, I walked the dog. That really isn't special since I walk the dog every morning at 0545 for an hour. It's good for both of us, you see.
That's not what makes me a genius however, so I will push on.

I decided that to kick off Saturday morning, I would make a fancier-than-average breakfast. I had three (3) potatoes left, so I diced them up into cubes (skins on, of course) and put them in a bowl in the microwave for 4-1/2 minutes on high. Then, I got a big bowl and put peanut oil, two eggs, garlic, pepper, salt, onion powder, cooked crumbled bacon, and some fresh basil in there and whipped it all up as the potatoes were cooking, I turned the oven to 400° F (Because it's America - and I can't turn my oven to 204.444° C - as if I would even want to!). When the microwave went "ding!", I treated my hands to partial thickness burns whilst retrieving the bowl and emptying the potatoes into the aforementioned mixture. Guess what I did next?

Well, next I put my hands under cold running water - but after that - I put a pile of Panko bread crumbs in the mix and coated everything. Then I transferred to a black steel wonderfully-seasoned pizza pan which I cook almost everything in, and popped it in the oven.

As it was cooking (20 minutes) I made really strong espresso and two (2) over-medium eggs, which would be placed over the crunchy, bacony, potato breakfast extravaganza, dripping their glorious egg-yolk-gravy over the bed of wonder that I had produced. The crunch (though spectacular) did not drown out the welcome, far-off singing of angels in their diaphanous, flowing gowns.

I crushed it. I don't even have a photo of my genius, so I must paint my canvas with mere words.

Now THATS a bacon essay!!
 
I don't mind telling you all that I'm a genius. Yes, I am.

This morning, I walked the dog. That really isn't special since I walk the dog every morning at 0545 for an hour. It's good for both of us, you see.
That's not what makes me a genius however, so I will push on.

I decided that to kick off Saturday morning, I would make a fancier-than-average breakfast. I had three (3) potatoes left, so I diced them up into cubes (skins on, of course) and put them in a bowl in the microwave for 4-1/2 minutes on high. Then, I got a big bowl and put peanut oil, two eggs, garlic, pepper, salt, onion powder, cooked crumbled bacon, and some fresh basil in there and whipped it all up as the potatoes were cooking, I turned the oven to 400° F (Because it's America - and I can't turn my oven to 204.444° C - as if I would even want to!). When the microwave went "ding!", I treated my hands to partial thickness burns whilst retrieving the bowl and emptying the potatoes into the aforementioned mixture. Guess what I did next?

Well, next I put my hands under cold running water - but after that - I put a pile of Panko bread crumbs in the mix and coated everything. Then I transferred to a black steel wonderfully-seasoned pizza pan which I cook almost everything in, and popped it in the oven.

As it was cooking (20 minutes) I made really strong espresso and two (2) over-medium eggs, which would be placed over the crunchy, bacony, potato breakfast extravaganza, dripping their glorious egg-yolk-gravy over the bed of wonder that I had produced. The crunch (though spectacular) did not drown out the welcome, far-off singing of angels in their diaphanous, flowing gowns.

I crushed it. I don't even have a photo of my genius, so I must paint my canvas with mere words.

What, no hot sauce?
 
I’d melt some aged Sonoma Jack on there too, throw it on the last few minutes of crisping. Then on to the fried egg toppers.
 
I acquiesce that hot sauce would have been good on it. It was not a thought that seemed apparent, at the time.
 
I’d melt some aged Sonoma Jack on there too, throw it on the last few minutes of crisping. Then on to the fried egg toppers.

And all these years, I have been slumming it with Monterey Jack. Now I must look for this brown-rind cheese from Sonoma of which you speak. I just looked it up, and my curiosity was piqued by "Dry Jack", which sounds Parmesan-y to me. That sounds really good.
 
Though I am not a moderator, I feel compelled to redirect this thread away from such frivolities as eggs and Tabasco and cheese. Although those may be amusing accoutrements to bacon, please adhere strictly to the title of this thread and speak only of bacon. Bacon! Bacon! Bacon! (I’m standing at a podium and slamming my shoe on it while typing this.)

I’m sorry to be so salty about it, but you are diluting a thread that has grown fat in its delirious exploration of porcine goodness. Let us not render it exhausted yet, when there is much room still for crisp commentary.

That is all. Carry on. It’s Sunday morning and I must find my trusty cast iron skillet so I can fry some — wait for it — bacon!
 
A tour in San Francisco and one in Monterey introduced me to “dry Jack” and Point Reyes Blue (worth a google), as well as anything made by Cowgirl Creamery (keep googling). Really Good Cheese is the food deity that sits right next to Bacon in my food pantheon. I have occasionally found these cheeses at Whole Foods, Dean & DeLuca and The Big Cheese on Randall St. in DTA (Annapolis, consult with Judy, the owner). Or they can be ordered online.

Of course, Cheese deserves its own thread, as Bacon must continue to star in this one.
 
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