Important matters concerning the existence of Humanity - BACON

Capt MJ said:
We settled on toasted whole wheat bread, PB&J, big glass of milk, for breakfast.
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Arguably the single best breakfast meal on God’s green Earth. My go-to growing up and to this day.
 
MidCakePa said:
Arguably the single best breakfast meal on God’s green Earth. My go-to growing up and to this day.
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After decades, I finally feel normal! What a gift!
When I travel on business, I am the one at those free breakfast hotels hunting around for the PB packets, jam packets, toasting the bread, assembling it all, and heck, let’s throw bacon on there, while I avoid the cereal.
 
I stay in Hampton Inns all the time. I go for the oatmeal, and bacon, if they have it. I stay away from the sausage - or worse - the cut up glorified hot dogs they try to pass off as sausage. Disgusting.
Their "omelettes" aren't bad, in a toasted English muffin.

That also reminds me that "La Quinta" translates to "Next to Denny's". If you ever stay at a La Quinta Inn and a Denny's isn't a short walk across a parking lot, I'll send you a dollar.
 
Heatherg21 said:
@kinnem , chiffonade is a knife technique. For basil, you take washed clean leaves (preferably mid size) and you roll them tightly (you can do a handful at a time in one 'roll up'). Then you just slice them up, picture cut a burrito into many slices, when done they look like very skinny long basil ribbons
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I've been doing that for years. Now that I know, I can do it with a French chef's flair!
 
Apparently, since I have acute Bacon On The Brain Syndrome (BOTBS), I indulged in a family holiday weekend favorite this morning.

The first step was being at Bagels And on West St. in Annapolis at 0700 opening time. Naval Bagels, of course, is just as acceptable. Select your favorite savory bagels.

Sun-Dried Tomato Cream Cheese with Bacon.

2 8 oz. bars Philadelphia 1/3 less fat cream cheese, softened in the microwave or out on countertop

1/2 of an 8.5 oz. jar of sun-dried tomatoes, julienne cut, packed in olive oil with herbs (De Lallo, Bella Sun Luci or Trader Joe’s brands are all good)

1/2 c. crispy bacon, well-drained and crumbled [ @THParent can delve into his bag o’ cooked bacon]. You can add more, but it gets too salty after a point. You want a nice balance of sweet tomato and salty bacon.


Put softened cream cheese in a glass container. Those Pyrex lidded ones are good.

Set up a small strainer over small bowl or measuring cup. Spoon out about half the jar of sun-dried tomatoes, about 4 ozs., into the strainer. Reserve 1 Tbsp of the drained oil; reserve the rest of the oil for another use, such as salad dressing, roasting potatoes, drizzling on vegetables or fresh sliced tomatoes, of just dipping crusty bread into. Or pour back into the original jar, wait until you’ve used all the tomatoes, and then you have a nice amount of flavored oil.

With a spatula or wooden spoon, blend tomatoes into cream cheese. Blend in bacon. Add the reserved Tbsp of oil and blend.

Use on bagels. This a double batch, but after breakfast usage, it will also go on toasted rye for roast beef sandwiches, into a baked potato or on lavosh for a snack.

Refrigerate, covered.
 
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Jimmy Johns BLT with no mayo and hot peppers. Pretty good in a pinch.
 
This bacon thread became a topic of discussion in our family.

Anyone ever made their own bacon?
 
There's a sausage making site on Facebook. A lot of folks there make their own bacon. One of my neighbors makes his own. He gets the meat from one of the "local" hog slaughter houses and makes a maple and brown sugar bacon. He gave me a few slices once. Awesome stuff. If you make your own it comes out just the way YOU want it.
 
kinnem said:
Is it a BLT if it doesn't have mayo? I think Socrates asked that question just before downing the hemlock. :rolleyes:
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I think if it has the “BLT,” the core requirements are met. If you want to use garlic aioli, herbed butter, various breads, I say why not. I have been known to use peppery arugula instead of lettuce, so perhaps that is a “BLA” and doesn’t qualify. If the tomato tastes home-grown, the bacon is warm and generously used, that carries the day for me.
 
Ok, aficionados, so how do you COOK your bacon? I learned at BACONFEST (ever been to one of those?) that it matters. I had always microwaved. But discovered that baking is my preferred way. Better, imo.
 
Next time you’re at the Amish Market in Annapolis, check out their bacon. They have the old-school frankfurters, all connected in a string, too.

Ok, we have been tiptoeing around this. What grocery store bacon is your regular buy?
Are there any special order sources we should check out?

For “everyday” bacon, I have been buying Wright’s thick cut. Not too salty, nice balance of lean and fat. I get the 3# package at the Commissary.
 
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BLTA where the A is avocado. I didn't see it in the acronym list.
 
I cook outside on a Camp Chef two-burner stove (next to the gas grill and charcoal smoker, in my "outdoor kitchen"). I have the cast iron grill plates (flat griddle on one side, and ridged-grill on the other)
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I have heard that putting bacon on a cookie sheet in a cold oven and then baking, produces flat crispy bacon. I haven't tried it, though. My wife is not fond of the entire house smelling like bacon. Even though that seems unAmerican, I comply with her wishes. After all, she lets me live in the house I paid for. ;)
 
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