Important matters concerning the existence of Humanity - BACON

Excellent. I have a variation that involves the 13 qt (Fleet size!) Le Creuset pot, and my husband gets to use the big immersion stick blender at the end. He revs the dang thing.

Enjoy. Soup is a good thing. Soup with bacon is a gift.
 
I can't believe this upbeat thread is still going!

So, I must join in.

Having been born and mostly raised in the south, I ate a lot of okra, and love it, no matter how it is prepared.
However, my sister, who is a year older, was and somewhat still is, a pickier eater. She hated it.
After spending some time in Baton Rouge near my Cajun cousin, who was an excellent cook, I was blessed with trying an okra variation "cajun style".
It was simply named, "Okra-Tomato Bake".
One weekend when I was at my parents' home and my sister and her family were there, I decided to make this dish without telling her what all the ingredients were. She loved it.
And, yes, you guessed it...the secret ingredient was about a pound of fried, crumbled BACON.
Dang, now I want to make some; I'm hungry.
 
Make some and post a photo, this is the Bacon Spa Retreat forum if you need a break from the serious questions in the on-topic Forums.

Does bacon have some magic anti-oozy okra stuff? I ate a lot of okra growing up, and there were some tricks to dealing with the slime.
 
Capt MJ said:
Make some and post a photo, this is the Bacon Spa Retreat forum if you need a break from the serious questions in the on-topic Forums.

Does bacon have some magic anti-oozy okra stuff? I ate a lot of okra growing up, and there were some tricks to dealing with the slime.
Click to expand...
Bacon and especially tomatoes completely eliminate the ooze or slime typical of okra.

Okay, you convinced me. I will make some very soon.
 
Just got home from a dinner party where we each brought something. I brought my dark chocolate raspberry almond brownies with dark chocolate raspberry ganache icing, but the evening was made special when someone brought hot puff pastry stuffed with bacon jam as an appetizer. I admit to eating several of those and eating more salad and veg, ignoring the main course. Then it was time for the brownies, raspberry gelato and vanilla bean ice cream.
 
So my girlfriend brushes the dog's teeth with this stuff......I thought it would be tasty to squeeze some Wasabi into the bacon toothpaste. Now the dog refuses to have her teeth cleaned, and somehow this is my fault.

baconToothpaste.jpg
 
LurkingQuietly said:
...I thought it would be tasty to squeeze some Wasabi into the bacon toothpaste. Now the dog refuses to have her teeth cleaned, and somehow this is my fault.
Click to expand...

Well of course it's your fault. What is your malfunction? Somebody messes with my dog like that and they are going to be sent on their way, with bruises.
 
Capt MJ said:
We may need to mobilize a Bacon SWAT team to address the issue.
Click to expand...
Here is what the SWAT team would be carrying:
Image result for bacon swat team
 
[QUOTE="Capt MJ, post: 685893, member: 1722"For just a few strips, or if you are using some of the bacon fat in the same pan immediately for another use, I use medium heat and a deep skillet. On special occasions, I break out my grandmother’s heavy cast-iron skillet, the one with decades of service to bacon, sausage, eggs, French toast, fried potatoes, corn meal mush, corn bread and fried chicken.
[/QUOTE]
I think I've noted this before Captain, but your knowledge and expertise about this sacred food is enough to put the likes of the entire Food Network celebrity chefs to shame. I mention this only because if you ever decide to start yet another career as in-home caterer, whatever the price, I'll pay it to come to my home (you can drag along DH) to prepare me one those breakfasts!

Hell, I'll even fund the venture!
 
You are too kind. I am self-taught, with basics from a mom who was a good scratch cook. Throw in all the Navy places I lived, my Italian landlord’s wife, the ease of accessing epicurious.com’s decades of food mag recipes, the practice of cooking good food for weekends full of mids, and the fact that nothing relaxes me more (except a good workout) than cooking with friends, family and a glass of “cooking wine.” Add in a few years on the planet too.
 
I just stumbled upon what may be a complete stroke of genius. How did I not think of this before??
Take slightly warm bacon grease, pour into styrofoam egg crate. Let cool completely. Then, freeze. When completely frozen remove them and place in zip locks in freezer.
Presto!!!!! Instant bacon grease flavor bombs ready at your disposal.
Must quickly eat a dozen eggs (mind you with bacon) so I have somewhere to create these flavor bombs.
 
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