Important matters concerning the existence of Humanity - BACON

Capt MJ

10-Year Member
Pigs on a log?

I was in the middle of making dinner tonight, stir-fry teri flank steak with various veg and fresh pineapple chunks, jasmine rice, toasted almonds. I had some celery out and usually treat myself to the tiny tender hearts while cooking, chef’s privilege. I had this thought - “ants on a log” - celery, PB and raisins - threw a piece of bacon in the wok while heating, took celery, painted in some natural crunchy PB, crumbled cooked bacon on top. Quite good. DH came in from dog-walking and caught me. Had to fix one for him. Quite acceptable - crunchy, salty, smokey. I could even see Ants and Pig on a Log for a touch more of sweet.
 
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Capt MJ

10-Year Member
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.
Mini ice cube trays. When I make homemade pesto in the summer, I freeze small blocks, pop them out as needed to add to soups and stews.
 

THParent

Member
Okay. I do this with lemonade or limeade (make ice cubes). Then I plop one in a glass of coke zero. or a couple in a glass of tequila. You get the idea.

Along the same lines, I have made a mixture of sausage and bacon and smooshed it into muffin tins and cooked it until done and crispy. Then take out of oven, drop an egg in the middle and back in the oven until the egg is done. Pop out of muffin tin, and voila! Breakfast.
 

Capt MJ

10-Year Member
Not too many people here are capable of segues from limeade to bacon smooshies.

And, for the fun of it tonight, I put “bacon” in the Search box here on SAF. Highlighted yellow “bacon” came up so many times, I was laughing.
 

MidCakePa

Member
Oh, for the love of God! This proves my long-held axiom: There is no food that cannot be improved by deep-frying it.

Is there no end to this thread? I sure hope not. As @justdoit19 shows, it remains fat with possibility!
 

Capt MJ

10-Year Member
IMG_2971.JPG

Each year, my DH’s Christmas stocking has a theme of fun foodstuff. It might be interesting mustards, exotic bbq sauce, fancy chocolate, obscure hot sauces, spicy nut mixes, etc. This year, bacon is definitely the theme, as I saw these in the BX yesterday.
 

Capt MJ

10-Year Member
Charcuterie plate.
Cold meat, such as the leftover roast pork tenderloin we are having, sliced cold, tonight, as a condiment on the side.
A dollop on a burger for the Spicy Chili, or a grilled sausage in a crusty roll.
Slice of French baguette or sourdough or tasty cracker, a piece of good cheese, a bit of this, experiment with combos.
Baked potato, simple butter, and the Spicy Chili.
Savory bacon waffle and the Maple Bacon as a condiment.
Country ham, hot biscuit, Maple one.
Spooned over a block of softened cream cheese for a fast impromptu appetizer, with lavosh crackers or plain pita crisps. I like the Akmak sesame flatbread crackers I can find at Trader Joe’s or larger commissaries in international food section.


Spoon.

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Capt MJ

10-Year Member
I can smell them. If you have any left over, I’ll reheat them in a pan, add some bacon bits and a fried egg on top for breakfast.
 

THParent

Member
Oh, that's outstanding. At my age however, I couldn't eat that and not look like a goose on a sidewalk in 10 minutes. I eat bacon, but that much fat is not good for my digestive tract. I know from experience, sadly.

Too much information?
 

Heatherg21

Member
Sadly, no leftovers. They were delicious, my DH kept eating them out of the pan, and they weren't really 'fatty' at all, just nice and glistening. I considered adding bacon, but sadly none was leftover from breakfast.
 

Capt MJ

10-Year Member
Pro tip, never do this: Take anything that was lovely and “glistening” in a bacon fat bath and stick it in the reefer overnight, because you were not in good shape to finish the leftovers/dirty pan work after the meal. The next morning, the Mr. Hyde aspect of bacon fat reveals itself.
 
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