Important matters concerning the existence of Humanity - BACON

I had bacon and eggs this morning, with homemade (from scratch) biscuits.
I didn't have any cream of tartar, so I used a teaspoon of lime juice. Outstanding.
 
Three of my favorite food groups, all swimming together! I just got this in my Food Network feed. It’s one I’m going to try this weekend.

www.foodnetwork.com

Apple-Cheddar Soup With Bacon

Get Apple-Cheddar Soup With Bacon Recipe from Food Network
www.foodnetwork.com www.foodnetwork.com
 
Gouda could be good. Not familiar with Black Diamond. My usual approach to a new recipe is to follow it precisely the first time and then tweek it from there.
 
Capt MJ said:
I’m thinking about using aged Gouda or a Canadian Black Diamond.
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Now that would solely depend on your bacon. Cured? really salty? really smokey?

Don't let the defining characteristic one get over-powered by the other.

I always make my weekend bacon, fried egg and cheese sandwich with the smokiest bacon I can find and then use a mild cheese like provolone.
 
cb7893 said:
Now that would solely depend on your bacon. Cured? really salty? really smokey?

Don't let the defining characteristic one get over-powered by the other.

I always make my weekend bacon, fried egg and cheese sandwich with the smokiest bacon I can find and then use a mild cheese like provolone.
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All good points.
 
cb7893 said:
Now that would solely depend on your bacon. Cured? really salty? really smokey?

Don't let the defining characteristic one get over-powered by the other.

I always make my weekend bacon, fried egg and cheese sandwich with the smokiest bacon I can find and then use a mild cheese like provolone.
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I'd have to go with Swiss cheese. Swiss cheese and bacon is a marriage made in France... I think specifically Lorraine.
 
That is an affront to the bacon and cheese Gods.
 
The keys will be balance, contrast and complementariness.

Black Diamond Cheddar has been around a long time. Very sharp, yet smooth. I would probably use Granny Smith apples for tartness and ability to stand up to a cheddar like that. This is one of those soup recipes that can be bent toward different profiles for some fun experiments.
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FutureAdademyDad? said:
My question is whether you have actually tried it?



(If so, you are way braver than I, which is really not a surprise.)
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As a classic poor college kid, I dined on Ritz crackers and “squeeze cheese” and yes, Velveeta Pasteurized Process Cheese Food, not to be confused with cheese. At all.
 
I used to make the kids grilled-cheese sandwiches using top-grade baguettes, unsalted butter, wedges of Brie and slices of Granny Smith. They tasted like fall. Just realized I was missing a key ingredient: crisply fried bacon crumbles. Gosh, it’s fall now, isn’t it?
 
I just read about five pages of this thread. It’s 0032 in Annapolis. I’m in my rack. I should be falling asleep thinking about physics.

But no. Only bacon. What have y’all done to me?

*sigh* I miss my sponsors. I need to cook them some bacon. King Hall is far from the delicacies mentioned in this thread.
 
Skipper07 said:
I just read about five pages of this thread. It’s 0032 in Annapolis. I’m in my rack. I should be falling asleep thinking about physics.

But no. Only bacon. What have y’all done to me?

*sigh* I miss my sponsors. I need to cook them some bacon. King Hall is far from the delicacies mentioned in this thread.
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MIDN Skipper, you have excellent potential for falling down the bacon rabbit hole and joining the rest of the Baconhead crowd. Pace yourself.
🥓🥓🥓🥓🥓🥓🥓
 
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