Posted on 12/24/2013 11:53:16 AM PST by ColdOne
Was it the Bacon Bourbon combination that convinced you?
Merry Christmas!
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.
For the rest of us, will you post the recipe?
Merry Christmas!
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.
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!
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 :)
Jelly and fried egg sandwiches on toast — one of my favorites!
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)
The Easy Way to Make Delicious Edible Bowls Made From Bacon
https://www.buyperfectbacon.com/?tag=im|sm|bi|tm&a_aid=011
My great grandmother used to make clabbered milk (soured milk) with bacon grease.
What is the bacon to sprout ratio?
Note: If you can tell the piece of sprout is there, you’re cutting them too big.
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.
Re: Bacon Jam. Have you posted your recipe anywhere on FR?
I like the idea of bacon bowls.
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