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“Crisp commentary” - but of course. That’s right up there with the fun we’ve been having with the annual usage of “principal” vs “principle” with “nominations.”
Important matters concerning the existence of Humanity - BACON
- Thread starter THParent
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“Crisp commentary” - but of course. That’s right up there with the fun we’ve been having with the annual usage of “principal” vs “principle” with “nominations.”
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OK, I’m going to veer away from my recent “bacon only” harangue because @Capt MJ mentioned one of the great sources of fine cheese in America: Cowgirl Creamery. I couldn’t agree more.
Another cheese maker from that area worth checking out is Cypress Grove. Their Humboldt Fog is one step short of heaven — second only to genuine Camembert (the real stuff made and consumed in Normandy, not the faux version in American grocery stores). They make another fine cheese called Purple Haze.
Our family has an awesome tradition that we call “Indoor Picnic,” in which we make a fancy cheese board and then gather around it on the living-room floor, a la Parisian pique-nique. Next time DD is home from USNA, we will splay a few crisp slices of bacon among the Humboldt Fog, Camembert and Roquefort. Yowza!
For the record, I believe the holy trinity of cheese is Camembert, Humboldt Fog and freshly grilled Halloumi. (Though I’ve been known to slum: Just the other day, before speaking at a work conference, I went into the green room and found a couple cans of CheeseWiz. I was not shy about squirting a mound onto a couple Ritz crackers and devouring it before going on stage.)
Another cheese maker from that area worth checking out is Cypress Grove. Their Humboldt Fog is one step short of heaven — second only to genuine Camembert (the real stuff made and consumed in Normandy, not the faux version in American grocery stores). They make another fine cheese called Purple Haze.
Our family has an awesome tradition that we call “Indoor Picnic,” in which we make a fancy cheese board and then gather around it on the living-room floor, a la Parisian pique-nique. Next time DD is home from USNA, we will splay a few crisp slices of bacon among the Humboldt Fog, Camembert and Roquefort. Yowza!
For the record, I believe the holy trinity of cheese is Camembert, Humboldt Fog and freshly grilled Halloumi. (Though I’ve been known to slum: Just the other day, before speaking at a work conference, I went into the green room and found a couple cans of CheeseWiz. I was not shy about squirting a mound onto a couple Ritz crackers and devouring it before going on stage.)
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Yes, yes to Humboldt Fog!
Any of these melted on some authentic SF sourdough toast with bacon is a desert island trifecta. Add to the bliss with a paper-thin slice of Vidalia onion or a sun-warmed slice of tomato from the backyard.
Any of these melted on some authentic SF sourdough toast with bacon is a desert island trifecta. Add to the bliss with a paper-thin slice of Vidalia onion or a sun-warmed slice of tomato from the backyard.
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Do add Wyke Farms Cheddar from Somerset area of England if you can find it. Buttery intro, then a blaze of sharpness.
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Tonight’s dinner, though I admit this is an internet photo, because food stylist I am not. You get the idea.
Today I made a big batch of Epcot’s Le Cellier’s Canadian Cheddar Cheese soup, but similar to the cable show “P_ _ p My Ride,” I mess with this to make what DH calls, “that bacon thing with the cheese soup.” I add more cooked crumbled bacon in the soup, as well as garnish, ditto some green parts of the green onion in the soup. I use high-quality unsalted chicken stock. I use half and half. I add some cubes of cooked skin-on potatoes to hearty it up. I use sweet Vidalia or other sweet onion. I add more Tabasco. I use the sharpest Canadian Black Diamond Cheddar I can find.
We had it with crusty hot sourdough from the Safeway, which, since we can’t be in San Francisco, has to suffice. Plus a simple marinated tomato salad.
Disney's Le Cellier Cheese Soup
Le Cellier's thick and creamy cheddar cheese soup topped with crispy crumbled bacon and green onions. This recipe is straight from the Chef Mickey Cookbook!
We have only been to Epcot once, because of a corporate meeting and a free pass. I did my food research, and chose Le Celliér at the Canadian pavilion. Pricey, but excellent. We had to walk two laps around the park to counteract this soup as a starter followed by steak.
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With your recent posts, you're on the verge of hitting for the cycle. And we're all pulling for you!
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My favorite posts are when people reveal odd secret favorites and desert island take-withs. I had not realized the extent to which bacon features in our household recipes, but it’s certainly very clear to me now. My post stats on kale, quinoa, tofu pale in comparison.
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Okay. Yesterday I made something pretty good, and low in calories.
60 calories - whole wheat carb balance tortilla (if you prefer white flour, they are only 70 calories)
45 calories - Hebrew National 97% fat free all-beef hot dog
60 calories - 2 tablespoons of cooked crumbled bacon from Sam's Club (cooked in skillet until crispy, saving bacon fat for later)
0 calories - cherry tomatoes from my garden (the last of them) maybe they have a calorie or two, but I don't count them
30 calories - crumbled low-fat feta cheese
195 calories total !
Cooked hot dog for 60 seconds in microwave, cooked bacon in skillet, and folded over tortilla and warmed up in toaster (this works great, by the way). Assembled as you see in first photo, then rolled up and cooked in skillet with bacon grease from cooking, to crisp up tortilla and "seal" the edge. Took a spinach leaf and did a quick chiffonade, to enhance presentation in crappy cell phone photo.
Voilà !
60 calories - whole wheat carb balance tortilla (if you prefer white flour, they are only 70 calories)
45 calories - Hebrew National 97% fat free all-beef hot dog
60 calories - 2 tablespoons of cooked crumbled bacon from Sam's Club (cooked in skillet until crispy, saving bacon fat for later)
0 calories - cherry tomatoes from my garden (the last of them) maybe they have a calorie or two, but I don't count them
30 calories - crumbled low-fat feta cheese
195 calories total !
Cooked hot dog for 60 seconds in microwave, cooked bacon in skillet, and folded over tortilla and warmed up in toaster (this works great, by the way). Assembled as you see in first photo, then rolled up and cooked in skillet with bacon grease from cooking, to crisp up tortilla and "seal" the edge. Took a spinach leaf and did a quick chiffonade, to enhance presentation in crappy cell phone photo.
Voilà !
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I am making bacon-potato soup tonight. It is quite easy.
1. Cut up potatoes (as many as you want) leave the skins on, and put them in a pot with just enough water to cover them.
2. Dice up red onions (I put a lot in) I don't know how much "too much" is, because I have never gotten there. Throw them in the pot with the potatoes.
3. Put in a lot of cracked, black pepper.
4. Add about 1 tablespoon of salt and bring everything to a boil.
5. While that stuff is cooking, get out a can of evaporated milk (or two cans if you made a lot of potatoes)
6. Get your bag of precooked crumbled bacon out of the fridge, and put as much as you want, in a skillet and get it all crispy. Dry it on a paper towel and set aside.
6. This part is optional (but I prefer it) throw a can of mushrooms in with the potatoes and onions. If you don't like mushrooms, leave them out.
7. Put a tablespoon of fresh chopped garlic (I buy the huge jar in Sam's Club) in with the potatoes as they are boiling.
8. When everything is cooked, do not drain the potatoes!
9. Turn the heat down to "low" or "warm" and put in the can(s) of evaporated milk. Mix it all in.
10. Put the bacon in and stir.
11. Serve with a few big, crunchy croutons on top, and a shaving of fresh Parmesan cheese.
1. Cut up potatoes (as many as you want) leave the skins on, and put them in a pot with just enough water to cover them.
2. Dice up red onions (I put a lot in) I don't know how much "too much" is, because I have never gotten there. Throw them in the pot with the potatoes.
3. Put in a lot of cracked, black pepper.
4. Add about 1 tablespoon of salt and bring everything to a boil.
5. While that stuff is cooking, get out a can of evaporated milk (or two cans if you made a lot of potatoes)
6. Get your bag of precooked crumbled bacon out of the fridge, and put as much as you want, in a skillet and get it all crispy. Dry it on a paper towel and set aside.
6. This part is optional (but I prefer it) throw a can of mushrooms in with the potatoes and onions. If you don't like mushrooms, leave them out.
7. Put a tablespoon of fresh chopped garlic (I buy the huge jar in Sam's Club) in with the potatoes as they are boiling.
8. When everything is cooked, do not drain the potatoes!
9. Turn the heat down to "low" or "warm" and put in the can(s) of evaporated milk. Mix it all in.
10. Put the bacon in and stir.
11. Serve with a few big, crunchy croutons on top, and a shaving of fresh Parmesan cheese.
Heatherg21
USNA '24 Mom BGO Bacon Lover Dog Lover
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"Let us not render it exhausted yet", I see what you did there. Now if I can just finish the work day and go home to render off some bacon, then eat it, with a nice glass of red. Maybe some Sonoma Jack if I can find it.