On Jul 26, 7:59*pm, notbob > wrote:
> On 2011-07-27, > wrote:
>
>
>
> > Delectable little morsels of quiche loveliness.
> > I used crab meat, bacon and onion, yummm eeeeee
>
> I can't see it. *Doesn't the bacon flavor stomp the crab? *I would
> think it would. *Never used crab in quiche, before. *I once tried
> shrimp and blue cheese. *Came out nice, as shrimp can be quite
> flavorful. *Asparagus/salmon is a natural.
>
> nb

***Hey Snot-Bob, you just flunked the Idiot test...Ever heard of
pancetta or naturally cured bacon (not smokey) or Canadian
style...?...Why don't you try curing your own pork belly sometime, you
might learn something...Use this with the crab meat so that the
smokiness doesn't detract from the crab (but USE bacon dimwit)...