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2013: The Year in Bacon
upi.com ^ | 12/20/13 | Caroline Lee

Posted on 12/24/2013 11:53:16 AM PST by ColdOne

America's love affair with bacon reached a fever pitch in 2013, dominating the news with top stories in Health, Odd news, and Entertainment.

Bacon may extend life expectancy

Researchers at ETH Zurich have found that foods rich in niacin -- including bacon -- can help you live longer, therefore making it advantageous to eat foods that are rich in the vitamin.

Professor Michael Ristow and his team fed a group of roundworms a niacin-rich diet and found they lived

(Excerpt) Read more at upi.com ...


TOPICS: Food
KEYWORDS: bacon; napl
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To: Colonel_Flagg

Was it the Bacon Bourbon combination that convinced you?

Merry Christmas!


41 posted on 12/24/2013 1:37:08 PM PST by thackney (life is fragile, handle with prayer)
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To: thackney

Yeah, I’m pretty adventurous too and not squeamish. But there’s some things like those particular veggies that just weren’t meant to be eaten by humans! I also dislike mushrooms unless they’re sauteed or otherwise cooked. The spongy texture and moldy earthy smell of the fresh ones I don’t like. Also some veggies that I like in general don’t fare well as tempura, say. Starchy stuff like certain squash, yams, etc. Mushrooms also don’t fare well when tempura’ed.


42 posted on 12/24/2013 1:37:18 PM PST by Still Thinking (Freedom is NOT a loophole!)
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To: RightField

For the rest of us, will you post the recipe?

Merry Christmas!


43 posted on 12/24/2013 1:37:59 PM PST by thackney (life is fragile, handle with prayer)
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To: ColdOne
Wonderful news. Now chocolate is good, coffee is good, butter is good, eggs are good -- even red wine is good. And now bacon!

If I live long enough, I'm going to out-live all the food taboos of my youth.

Progress Marches On!

Merry Christmas, Cold One.

44 posted on 12/24/2013 1:39:29 PM PST by Mrs. Don-o ("More honorable than the Cherubim, and more glorious, beyond compare, than the Seraphim....")
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To: Still Thinking

I prefer my ‘shrooms cooked, but will accept raw ones with other foods, as in a salad.

I wish I knew enough about them to confidently pick my own.

Deep fried makes them right. But then it does right with most foods. Texas State Fair cannot be wrong.

Merry Christmas!


45 posted on 12/24/2013 1:40:31 PM PST by thackney (life is fragile, handle with prayer)
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To: ColdOne

My favorite bacon recipe is to splurge for breakfast at a local diner, make little bacon-and-jelly sandwiches with the toast to mop up hot egg yolk...mmm. Keep your french cuisine and caviar, I’m a man with simple tastes :)


46 posted on 12/24/2013 1:42:28 PM PST by Anton.Rutter
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To: ColdOne

47 posted on 12/24/2013 1:45:30 PM PST by JoeProBono (SOME IMAGES MAY BE DISTURBING VIEWER DISCRETION IS ADVISED;-{)
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To: Anton.Rutter

Jelly and fried egg sandwiches on toast — one of my favorites!


48 posted on 12/24/2013 1:51:44 PM PST by Still Thinking (Freedom is NOT a loophole!)
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To: Colonel_Flagg
Ice cream. But that's about it.

Last summer, Burger King had a bacon sundae on their menu. Believe it or not, it was very good -- essentially, a hot fudge sundae with a couple of strips of bacon and a little crumbled crispy bacon to garnish the top. :-d)

49 posted on 12/24/2013 2:13:01 PM PST by Fast Moving Angel (It is no more than a dream remembered, a Civilization gone with the wind.)
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To: Rio

The Easy Way to Make Delicious Edible Bowls Made From Bacon
https://www.buyperfectbacon.com/?tag=im|sm|bi|tm&a_aid=011


50 posted on 12/24/2013 2:34:37 PM PST by TurboZamboni ("PEACE ON EARTH TO MEN OF GOOD WILL".)
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To: cripplecreek
My great grandmother used to make a salad dressing with bacon grease in it.

My great grandmother used to make clabbered milk (soured milk) with bacon grease.

51 posted on 12/24/2013 2:59:53 PM PST by dearolddad (/i>)
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To: Slings and Arrows

52 posted on 12/24/2013 3:12:48 PM PST by Focault's Pendulum (I live in NJ....' Nuff said!)
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To: JoeProBono

53 posted on 12/24/2013 3:16:36 PM PST by Focault's Pendulum (I live in NJ....' Nuff said!)
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To: thackney

What is the bacon to sprout ratio?


Cut a sprout into 100 equal sized pieces. Wrap each one in a large strip of bacon. Bake until the bacon is crispy. Enjoy! :-)

Note: If you can tell the piece of sprout is there, you’re cutting them too big.


54 posted on 12/24/2013 3:18:01 PM PST by cuban leaf
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To: Focault's Pendulum

55 posted on 12/24/2013 3:26:12 PM PST by JoeProBono (SOME IMAGES MAY BE DISTURBING VIEWER DISCRETION IS ADVISED;-{)
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To: thackney
Here ya go ... Merry Christmas to you as well.

This recipe is a mish-mash of recipes I found on the internet. I kind of took what I liked from several recipes and made up my own.

Bacon Jam

3 lbs bacon, cut into 1" pieces
4 medium onions thinly sliced
4 large cloves of garlic, finely minced
(or 2 Tbsp if you buy it already minced)
1 cup cider vinegar
1-1/2 cups strong coffee
1 cup packed brown sugar
1/2 real maple syrup
3 chipotle chiles (canned), seeded and chopped fine
(these add some spice and can be omitted if you don't like hot stuff)
(if you can't find the chiles, use can use a pinch of cayenne pepper)

Cook bacon in batches until just slightly browned. Keep pouring off the grease, and then drain the bacon well on paper towels.

While the bacon is cooking, combine the vinegar, coffee, sugar and maple syrup and stir until the sugar is dissolved. Set aside.

Return 2 Tbsp bacon grease to the pan and add the onions. Cook at a low heat until limp and carmelized. Add garlic and chopped chiles and cook until garlic is soft.

In a 3-4 quart pot combine the bacon, onion mixture and liquid mixture. Bring to a boil and boil rapidly for 2 minutes, stirring constantly. Then, reduce heat to bring the mixture to a low simmer. Cook for 2-3 hours, uncovered, stirring often. When the mixture is a thick, pasty glob it is done. The cooking allows the water to evaporate and the sugars to carmelize.

Let the stuff cool for 30 minutes. Then, using a food processor or blender, pulse in batches just two or three times to break up the bacon pieces and get it to a jam-like consistency. Don't overdo it, though.

Pack into glass jars and refrigerate. Internet recipes say that it will keep 3-4 weeks in refrigerator, or 3 months in the freezer. This recipe made just 4 cups.

The end result is very salty and very concentrated. I thought at first that this had been a lot of work and expense for just 4 cups of jam, but it is so concentrated, I wouldn't use very much at a time anyway. We're having this Christmas morning ... a tablespoon or so on an English muffin half with a poached egg on top.\

Unexpected side benefit ... lots of lovely bacon grease for future cooking purposes.

56 posted on 12/24/2013 3:34:32 PM PST by RightField (one of the obstreperous citizens insisting on incorrect thinking - C. Krauthamer)
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To: Slings and Arrows

No doubt about it.




57 posted on 12/24/2013 3:35:33 PM PST by Lady Jag (Tolerance and apathy are the last virtues of a dying society. - Aristotle)
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To: RightField

Re: Bacon Jam. Have you posted your recipe anywhere on FR?


58 posted on 12/24/2013 4:15:39 PM PST by Silentgypsy (Can't sleep; zombie turkeys will get me..)
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To: JoeProBono

59 posted on 12/24/2013 4:24:22 PM PST by Focault's Pendulum (I live in NJ....' Nuff said!)
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To: TurboZamboni

I like the idea of bacon bowls.


60 posted on 12/24/2013 5:32:24 PM PST by Rio (Proud resident of the State of Jefferson)
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