More chat about BACON !!! Yay !!!

[NotHardUp1]

What an irony. Pork tenderloin has been highly prized during the fat scare decades because it was both lean and tender.

However, it makes it highly susceptible to drying, just as pork loin dries when overcooked.

Can't think of a better remedy than adding the pig back to the roast.

 

[pornoboy]

Well, just don`t overcook...

I love it filled with dry prunes




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[pornoboy]

Bacon eggs again...


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[NotHardUp1]

I'm having a hard time decoding how those were baked. They appear not to have been pinned with a toothpick or skewer, nor bound in a baking dish like a muffin pan. I'm guessing someone used some kind of tall silicone sleeves to contain the bacon without browing it where the form contacted the meat, or maybe they just kept it at a low temp.

Gonna have to look that up to see how they did it. The fillings look undercooked in the photo, but that's purely a matter of preference, as I have zero problem with raw egg in an egg creme, for example. Upon re-examination, what looks like undercooked white surrounding one egg is actually shadow caused by the angle of the lighting.

 

[Vannie]

I was thinking of how delicious bacon and eggs tasted in the great outdoors. We would go camping( Well not real camping-we were in a luxury mobile home)

My brother who was a great breakfast cook would make bacon and eggs in the morning by putting two old Wagner cast iron skillets on the outdoor grill. He would baste the eggs in the bacon fat and serve both on top of some great home fried potatoes.

Outside in the cool morning air made everything taste better. Even the coffee.

Someone please pass me my blood thinner pills.

 

[pornoboy]

^ sounds great... how about some bacon eggs benedict..?


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[Vannie]

I can't begin to count^ how many orders of Eggs Benedict I've made over the years. Great picture.

 

[LoveMyPeppermill]

I can't begin to count^ how many orders of Eggs Benedict I've made over the years. Great picture.

What's your secret to good hollandaise?

 

[pornoboy]

What's your secret to good hollandaise?

go to Holland..?

 

[Vannie]

What's your secret to good hollandaise?

Work hard and aquire lots of vacation time. And save money of course. Don't forget sunscreen.

 

[Vannie]

What's your secret to good hollandaise?

Don't have one really. I'm not a person who likes lemon overpowering anything so I add less lemon. And thin it out with a little H20 if it's too thick.

 

[gsdx]

I can't begin to count^ how many orders of Eggs Benedict I've made over the years. Great picture.

I can. Like Roseanne, I know how to count to zero.

 

[pornoboy]

back to bacon eggs benedict...


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[LoveMyPeppermill]

Don't have one really. I'm not a person who likes lemon overpowering anything so I add less lemon. And thin it out with a little H20 if it's too thick.

Well, béarnaise, then. I guess what I'm really asking about is your secret to good egg-custard sauce. (Now I'm wondering if your answer is going to be "an envelope of Knorr.")

I usually prefer béarnaise over eggs (and anything else) if I'm going to go the custard-sauce route. But the tarragon and other goodies in béarnaise provide plenty of savory character, so I'd go with spinach under the eggs or asparagus on the side and save the bacon (to return to topic) for a different occasion.

 

[Vannie]

Well, béarnaise, then. I guess what I'm really asking about is your secret to good egg-custard sauce. (Now I'm wondering if your answer is going to be "an envelope of Knorr.")

I usually prefer béarnaise over eggs (and anything else) if I'm going to go the custard-sauce route. But the tarragon and other goodies in béarnaise provide plenty of savory character, so I'd go with spinach under the eggs or asparagus on the side and save the bacon (to return to topic) for a different occasion.

I do like Bearnaise sauce. No Knorr.

It's really about doing it over and over. Know your ingredients are the proper temperature and taking your time. People get nervous a lot of times with the stove getting too hot. If you have an oven mitt on one hand you can remove that bowl quickly from the heat.

Some Chefs swear by using clarified butter which removes all the water content and you get full fat.
I think it's more about timing and proper temperature.

I used to do Zabaione table side over a candle and right over fresh berries. Patrons loved it.

That's all I got.

 

[bankside]

In my lifetime, everywhere I have lived in the U.S. has used "rasher" as a term for a serving of bacon at a restaurant. Today, it's more common to just hear "a side of bacon," but it used to always be " and a rasher of bacon."

I wonder if they mean "a side order of bacon." Here it would be a side order of side bacon, or a side order of back bacon. Or a side order of imported insane australian bacon.

Also "rasher" isn't used as a term here but not for the first time there are sometimes linguistic phenomena shared between the UK and the US which Canada improbably missed. Usually we are on the fence splitting the difference.

 

[bankside]

"Australian bacon" or english middle bacon,
I never ever saw this cut here in Germany.

View attachment 2020673

Australian Middle Bacon is a leaner cut.
Cut from the fatty pork belly, Australian middle bacon cuts also include a piece of the leaner loin of the pig.

The bacon has what looks like a tail and is typically longer than US cuts of bacon.​

Exactly! Insane Australian Bacon!

They also keep their eggs on the shelves at the grocery store (which I understand is common elsewhere too) but when I first saw it there I wondered if their shelf stockers had gone insane or they were training someone new or something.

 

[NotHardUp1]

I wonder if they mean "a side order of bacon." Here it would be a side order of side bacon, or a side order of back bacon. Or a side order of imported insane australian bacon.

Also "rasher" isn't used as a term here but not for the first time there are sometimes linguistic phenomena shared between the UK and the US which Canada improbably missed. Usually we are on the fence splitting the difference.

Yes, "side" in restaurants is always shorthand for "side dish" or in the case of an ala carte addition, a "side order." There would be no reference to side as in the location of the cut as or as in the partial butchery, "a side of beef" ever in a restaurant's use. Here in the States, bacon always refers to pork belly. The only time Canadian bacon is called out is as a specific choic when a choice of meats is given, usually as a breakfast sandwich option only, rarely as the meat on a plate, the exception being Eggs Benedict.

 

[NotHardUp1]

Exactly! Insane Australian Bacon!

They also keep their eggs on the shelves at the grocery store (which I understand is common elsewhere too) but when I first saw it there I wondered if their shelf stockers had gone insane or they were training someone new or something.

One would imagine their culture is to consume eggs much more quickly. Refrigerating eggs can make them last an amazingly long time. I am sure some of mine have held for as long as a month or more, although I do use FIFO to keep the oldest egg carton on top. Never want to run out of eggs. Such a good breakfast.

 

[pornoboy]

Bacon "bomb" cooked in a dutch oven


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