Posted on 05/16/2009 2:36:53 AM PDT by JoeProBono
While paging through the latest edition of Bon Appetit, I stumbled upon some truly good news. They have a feature titled "10 Surprising Superfoods," items both healthful and up to gourmet standards. Item No. One: Bacon! Says the magazine, "... here comes Jennifer McLagan, author of a book simply called Fat, telling us that 45 percent of the fat in bacon is monounsaturated, the good-for-you fat that can help lower bad cholesterol levels. Better still, bacon's monounsaturated fat turns out to be oleic acid, the same fat found in olive oil. So that means that some could argue that bacon is about half as good for you as olive oil and about 100 times more delicious." I never would have guessed. Bon Appetit goes on to include the usual caveat: "Of course, moderation is key here, and you should seek out artisanal varieties without preservatives." So, I had two slices for breakfast. Not artisanal, but delicious anyway. It's always cheering to see an item escape the clutches of the health police and achieve rehabilitation.
(Excerpt) Read more at voices.kansascity.com ...
Birds clean it right up.
Ahhh yes ... I forgot ..... suet, right?
The world is slowly waking up to the fact that bacon is the perfect food. It’s about time.
Some threads were just made for ya....
Yum!
Candied Bacon
1/2 cup firmly-packed brown sugar
2 tablespoons prepared mustard
1 pound thick-cut pork bacon
In a large frying pan over medium-high heat, slowly cook bacon until bacon is lightly browned on edges but still flexible, turning over once, approximately 5 to 6 minutes total per batch (you’ll probably have to do this in batches); drain the fat each time. Remove cooked bacon from the frying pan and place onto paper towels to soak up excess fat.
After draining fat from the frying pan for the last time, reduce heat to low and put all the bacon back into frying pan. Drizzle brown sugar and mustard mixture over bacon, tossing with a fork to coat. NOTE: Sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize. Remove from heat and transfer onto a serving platter.
NOTE: If the bacon slices touch each other on the serving platter, they will stick together.
Makes 6 to 8 servings.
Or bacon!
Right, and the next time I make bacon-wrapped shrimp you are
NOT invited because I wound up getting NONE!!! ;-)
Ooops, wrong bacon.
Bacon is proof that God wants us to be happy.
You weren't quick enough.
You'd better make it again before I come home, because if I'm there, it will probably disappear rather rapidly.
:-P
I was COOKING!!!
And....?
My job is to put together and grill the brochettes.
Anything additional to that is just a bonus.
Stupid of me.
I thought my job was to eat.
And besides, your mom helped. It's not like I scarfed 'em all on my own.
Dude, they had bacon on them.
Yeah, whatever.. blame it on an old lady! ;-)
We'll have to bust out with a double dose next time.
So that I might get to eat some too!
Or bacon!
I know, I've tried.
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