For sandwiches, I like the thinner bacon; I like it to crumble like glass :-)
I don’t think I ever had a BLT until I was almost grown; but I had learned about plain bacon sandwiches on white bread from a little kid friend, who shared hers with me. (She was Jewish, but I guess her family weren’t observant.) I thought it was wonderful, and asked my Gran to make them for me.
We occasionally do it in the oven; a co-worker taught me to sprinkle it with garlic powder, and that’s pretty nice.
-JT
Will try gain. Posted last night with the storm coming thru. It must have failed to post. Lightning strike just as the enter key hit
Thick or thin bacon strips. Thin here as well. Cooked in the oven. Before cooking mix a small amount of brown sugar and a pinch or two of cayenne pepper; lay slice on top to coat both sides of bacon then cook in oven Careful the sugar doesn’t burn.
Do enjoy the thick sliced -especially the slices with the black crushed pepper corns on it. The meat market in Dallas turned us on to the peppercorn bacon. Then we were unable to find it for such a long time. Moved up here and on our excursion in Gainsville we found another meat market (ironic, almost the same name as the one in Dallas) They sold the peppercorn bacon as well.
Try the brown sugar and cayenne and see what you think. It might not rank #1 as Trillion’s Whiskey meat loaf, but it could possibly come close. (sorry T - realize the name is not spelt correctly but unable to verify at the moment.
CAST IRON -Grew up being told that cast iron should never touch water. When water is around dry it in a hot oven. Another rule was not to use anything acid. Iron and acid normally do not go well together. Tomatoes=acid. Heading off the the camping cooks site and find what they do to make chili and such in their cast iron pots.
Last night storm was a dozy. Tornadoes south of us and another major storm coming thru this evening. We have webbed feet now; lots of quacks, just no bills.