Important matters concerning the existence of Humanity - BACON

EDelahanty

10-Year Member
Joined
May 7, 2010
Messages
1,473
Among the dietary prohibitions of the Jewish religion, eating pork in any form is strictly forbidden. (So is shellfish of any kind, but that's a different thread).

Having followed the strictures of the law for his entire virtuous life, Rabbi Shapiro suddenly develops a craving for pork. He decides to visit a restaurant in another city fifty miles away for this never-to-be-repeated experience.

The waiter brings out on a platter an entire roasted suckling pig with an apple in its mouth. The rabbi is contemplating his impending sin when in walks Mr. Goldberg, the president of his congregation. Rabbi Shapiro, he exclaims, what are you doing here? The startled rabbi says, Mr. Goldberg, can you believe this crazy place? I order a baked apple, and this is how they serve it.
 

Heatherg21

USNA mom Bacon Lover Dog Lover
Joined
Jun 26, 2019
Messages
1,209
I am torn as to which thread to post on, bacon or cocktails. I found this article while making endeavoring to resurrect the bacon thread. Alas, it hasn't had a post since the 3rd of September! The horror!

Much to my delight, I found the article posted in a magazine that has a food and drink column and also had a 'cocktails to try' topic.

Bacon won out, here are the top 11 bacon brands in the world. I may have to work my way through each and every one.


 

kinnem

Moderator
5-Year Member
Joined
Oct 21, 2010
Messages
13,695

flieger83

Super Moderator
10-Year Member
Joined
Jul 26, 2008
Messages
4,143
So I'm watching TV...taking a break...and "Man vs Food" comes on. Okay, it's the new version, I've not seen it, let's give it a look. And Casey Webb is in Philly...at a place called Jakes Sandwich Board. And right away they're making this 2-foot long hoagie...it weighs 9 pounds...pulled pork...sauce...a pound of cheese...and 40 slices of bacon!!

40 Slices...

Picture that for a moment...

It was called the 100/100.

I say was because as I was writing the name and location down for a future visit...I learned that 2 years ago they changed the place completely and went to....dare I write it...

Chicken.

From "Jakes Sandwich Board" to "Hatch and Coop?" A chicken and egg joint?

Crushed.

In memory of their 2 foot Philly Cheesesteak, described thusly: "The 100/100 sandwich weighs in at a whopping 9 pounds. A 24-inch roll is slathered in spicy mayonnaise, stuffed with 40 crisp strips of bacon, fork-tender roasted pork, and sharp provolone cheese, then finished with generous squirts of Sriracha-laced mayonnaise for an extra kick."

Dangit...now I'm hungry.
 

kinnem

Moderator
5-Year Member
Joined
Oct 21, 2010
Messages
13,695
So I'm watching TV...taking a break...and "Man vs Food" comes on. Okay, it's the new version, I've not seen it, let's give it a look. And Casey Webb is in Philly...at a place called Jakes Sandwich Board. And right away they're making this 2-foot long hoagie...it weighs 9 pounds...pulled pork...sauce...a pound of cheese...and 40 slices of bacon!!

40 Slices...

Picture that for a moment...

It was called the 100/100.

I say was because as I was writing the name and location down for a future visit...I learned that 2 years ago they changed the place completely and went to....dare I write it...

Chicken.

From "Jakes Sandwich Board" to "Hatch and Coop?" A chicken and egg joint?

Crushed.

In memory of their 2 foot Philly Cheesesteak, described thusly: "The 100/100 sandwich weighs in at a whopping 9 pounds. A 24-inch roll is slathered in spicy mayonnaise, stuffed with 40 crisp strips of bacon, fork-tender roasted pork, and sharp provolone cheese, then finished with generous squirts of Sriracha-laced mayonnaise for an extra kick."

Dangit...now I'm hungry.
I too wrote notes about places I wanted to visit when in town. Casey has just the right amount of crazy in him to host that show... and the red hair doesn't hurt either.
 

Capt MJ

Ancient Mariner
10-Year Member
Joined
Sep 27, 2008
Messages
8,841
Okay, I’ve been saving this one, and I don’t know whether I’ve mentioned it before. This is a “last blast of summer” dish. It involves bacon, large ripe farm stand or garden beefsteak tomatoes, Boursin cheese (a French soft cheese with garlic and herbs), and frying. I actually won a local cooking contest with it, and a $500 gift certificate to Williams-Sonoma.

Put the cheese out to soften to spreadable consistency.
Cut thick, 3/8” slices of the tomatoes, matching up adjacent slices in pairs, like you would bread slices.
Put the tomatoes on a few layers of paper towels, in a single layer, to drain excess juice, keeping your pairs organized. Cook up a batch of bacon, drain and crumble.
Assemble a breading station: shallow bowl or pan of flour seasoned with salt and pepper, shallow bowl of beaten eggs, shallow bowl of Italian flavored bread crumbs or panko seasoned with garlic powder and Italian herbs

Spread the “matching faces” of the tomato pairs with the cheese. Sprinkle bacon on one half, then press the two halves together to make a sandwich with the cheese and bacon in the interior.

Melt a mixture of half butter and olive oil in a well-seasoned cast iron skillet or non-stick pan over medium heat.

Working carefully, pick up the sandwich, dredge in flour, then egg, then bread crumbs, coating both sides. Place in hot skillet. Working quickly but carefully, add more but don’t crowd.

Fry until crispy and golden brown, and carefully flip to brown the other side.

Make a big platter and just eat these hefty “sandwiches” with crusty bread or rolls on the side and a salad, or serve it as a side with a grilled protein. It makes a mess of your countertops, but biting through herbed garlicky crunchy crust to sweet warm tomato to oozing warm garlic cheese to crispy BACON is sublime.
 
Last edited:

kinnem

Moderator
5-Year Member
Joined
Oct 21, 2010
Messages
13,695
Okay, I’ve been saving this one, and I don’t know whether I’ve mentioned it before. This is a “last blast of summer” dish. It involves bacon, large ripe farm stand or garden beefsteak tomatoes, Boursin cheese (a French soft cheese with garlic and herbs), and frying. I actually won a local cooking contest with it, and a $500 gift certificate to Williams-Sonoma.

Put the cheese out to soften to spreadable consistency.
Cut thick, 3/8” slices of the tomatoes, matching up adjacent slices in pairs, like you would bread slices.
Put the tomatoes on a few layers of paper towels, in a single layer, to drain excess juice, keeping your pairs organized. Cook up a batch of bacon, drain and crumble.
Assemble a breading station: shallow bowl or pan of flour seasoned with salt and pepper, shallow bowl of beaten eggs, shallow bowl of Italian flavored bread crumbs or panko seasoned with garlic powder and Italian herbs

Spread the “matching faces” of the tomato pairs with the cheese. Sprinkle bacon on one half, then press the two halves together to make a sandwich with the cheese and bacon in the interior.

Melt a mixture of half butter and olive oil in a well-seasoned cast iron skillet or non-stick pan over medium heat.

Working carefully, pick up the sandwich, dredge in flour, then egg, then bread crumbs, coating both sides. Place in hot skillet. Working quickly but carefully, add more but don’t crowd.

Fry until crispy and golden brown, and carefully flip to brown the other side.

Make a big platter and just eat these hefty “sandwiches” with crusty bread or rolls on the side and a salad, or serve it as a side with a grilled protein. It makes a mess of your countertops, but biting through herbed garlicky crunchy crust to sweet warm tomato to oozing warm garlic cheese to crispy BACON is sublime.
Hmmmm . Bet they'll go well with jalapeno poppers and a nice whitbeer at next week's game.
 

flieger83

Super Moderator
10-Year Member
Joined
Jul 26, 2008
Messages
4,143
Okay, I’ve been saving this one, and I don’t know whether I’ve mentioned it before. This is a “last blast of summer” dish. It involves bacon, large ripe farm stand or garden beefsteak tomatoes, Boursin cheese (a French soft cheese with garlic and herbs), and frying. I actually won a local cooking contest with it, and a $500 gift certificate to Williams-Sonoma.

Put the cheese out to soften to spreadable consistency.
Cut thick, 3/8” slices of the tomatoes, matching up adjacent slices in pairs, like you would bread slices.
Put the tomatoes on a few layers of paper towels, in a single layer, to drain excess juice, keeping your pairs organized. Cook up a batch of bacon, drain and crumble.
Assemble a breading station: shallow bowl or pan of flour seasoned with salt and pepper, shallow bowl of beaten eggs, shallow bowl of Italian flavored bread crumbs or panko seasoned with garlic powder and Italian herbs

Spread the “matching faces” of the tomato pairs with the cheese. Sprinkle bacon on one half, then press the two halves together to make a sandwich with the cheese and bacon in the interior.

Melt a mixture of half butter and olive oil in a well-seasoned cast iron skillet or non-stick pan over medium heat.

Working carefully, pick up the sandwich, dredge in flour, then egg, then bread crumbs, coating both sides. Place in hot skillet. Working quickly but carefully, add more but don’t crowd.

Fry until crispy and golden brown, and carefully flip to brown the other side.

Make a big platter and just eat these hefty “sandwiches” with crusty bread or rolls on the side and a salad, or serve it as a side with a grilled protein. It makes a mess of your countertops, but biting through herbed garlicky crunchy crust to sweet warm tomato to oozing warm garlic cheese to crispy BACON is sublime.
This sounds delicious and I don't like tomatoes!

Hmm....

Steve
 

NavyHoops

Super Moderator
5-Year Member
Joined
Jul 13, 2011
Messages
6,513
Okay, I’ve been saving this one, and I don’t know whether I’ve mentioned it before. This is a “last blast of summer” dish. It involves bacon, large ripe farm stand or garden beefsteak tomatoes, Boursin cheese (a French soft cheese with garlic and herbs), and frying. I actually won a local cooking contest with it, and a $500 gift certificate to Williams-Sonoma.

Put the cheese out to soften to spreadable consistency.
Cut thick, 3/8” slices of the tomatoes, matching up adjacent slices in pairs, like you would bread slices.
Put the tomatoes on a few layers of paper towels, in a single layer, to drain excess juice, keeping your pairs organized. Cook up a batch of bacon, drain and crumble.
Assemble a breading station: shallow bowl or pan of flour seasoned with salt and pepper, shallow bowl of beaten eggs, shallow bowl of Italian flavored bread crumbs or panko seasoned with garlic powder and Italian herbs

Spread the “matching faces” of the tomato pairs with the cheese. Sprinkle bacon on one half, then press the two halves together to make a sandwich with the cheese and bacon in the interior.

Melt a mixture of half butter and olive oil in a well-seasoned cast iron skillet or non-stick pan over medium heat.

Working carefully, pick up the sandwich, dredge in flour, then egg, then bread crumbs, coating both sides. Place in hot skillet. Working quickly but carefully, add more but don’t crowd.

Fry until crispy and golden brown, and carefully flip to brown the other side.

Make a big platter and just eat these hefty “sandwiches” with crusty bread or rolls on the side and a salad, or serve it as a side with a grilled protein. It makes a mess of your countertops, but biting through herbed garlicky crunchy crust to sweet warm tomato to oozing warm garlic cheese to crispy BACON is sublime.
Can I come over please?
 
Top