oh yeah, sorry I was reading too fast to see the "fat free" before the sour
cream! doh!

BTW if you're interested in losing weight: I've tried out my own diet
recently and I've lost 12lbs in 5 weeks.....eat dinner as early as you can
(5 or 6pm) for that dinner only eat vegetables (not potatoes or other
starchy veg) and lean protein (can be quite large portions) only eat fats
and carbs for breakfast and lunch.....works for me, but it takes a couple of
weeks for your body to get used to it...

Winston

"Omelet" > wrote in message
news
> In article >,
> "fishism" > wrote:
>
> > neither bacon or sour cream are low fat...I use low fat yoghurt for
> > dressings, very nice if you mix in some horseradish, or mustard, or
other
> > flavouring.....as for bacon bits, the trick is to either cook small
cubes
> > very slowly in a skillet with plenty of oil (you can drain it off later)
or
> > bake rashers (slices) in a low oven and then crumble
>
> Bacon is not low fat... true, but you simply cut the portion.
>
> Fat Free Sour cream is not only low fat, it's fat free.
> But, like fat free half & half, it's an oxymoron. ;-)
>
> I do, however, find the Daisy brand fat free sour cream to be quite
> tasty and minimal on the crap content when I read the label.
>
> Low fat yogurt adds a sour note that I don't want in a ranch salad
> dressing.
>
> I've tried it, and, ick.
>
> Sorry.
>
> I also hate horse radish and have never been much of a mustard fan.
>
> But, thanks for the bacon advice. ;-) It adds to the collective wisdom
> so far!
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack
Nicholson

In article >,
Christine Dabney > wrote:

> On Thu, 15 Feb 2007 15:13:09 -0600, Omelet >
> wrote:
>
> >Low fat yogurt adds a sour note that I don't want in a ranch salad
> >dressing.
> >
> >I've tried it, and, ick.
>
> Have you tried Greek yogurt? Not as sour...and very smooth. Much
> different than the regular yogurts you find in most stores. Even the
> low fat Greek yogurt is miles and miles ahead of most low fat yogurts.
>
> Total is one brand, made by Fage, I think. Not sure where you could
> find it in the Austin area.
>
> Christine

Ok, I'll bite. ;-) (still getting a food education here)...

What is the difference between greek yogurt and regular yogurt?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Feb 15, 1:16 pm, Omelet > wrote:

> A good low fat dressing can be made from fat free sour cream (Daisy
> brand etc.) and a package of Hidden Valley Ranch powdered Ranch dressing.

A better one can be made from buttermilk and
fresh herbs. I like the ranch dressing recipe
in the Joy of Cooking. (It might suggest
addition of mayo, but I ignore that.) It's thin,
but I find that makes less dressing cover more
salad better.

> Anyhoo......
>
> one thing that can really contribute to a salad is a tablespoon or so of
> real bacon bits. The fake ones are so-so but way too high in carbs.
>
> The real ones are expensive. About 50 cents per oz.
>
> What would be the best way to go about making my own? I've honestly
> never tried...

If I'm going to cook bacon that is not intended to be eaten
as strips, I usually cut it before cooking.

Or is it you who deep-fries bacon? I never deep-fry anything,
so I doubt I'll experiment with that. Anyway, I doubt cutting first
would be useful if the bacon is to be deep-fried. Besides,
I save the bacon fat for (e.g.) sauteeing onions for lentil
soup.

Cindy Hamilton

On Thu, 15 Feb 2007 15:43:58 -0600, Omelet >
wrote:
> Christine Dabney > wrote:

>> Have you tried Greek yogurt?

>Ok, I'll bite. ;-) (still getting a food education here)...
>
>What is the difference between greek yogurt and regular yogurt?

Greek yogurt is much creamier, and less tart than regular American
style yogurt. I find it much closer to the consistency and taste of
sour cream.

Christine

Christine Dabney wrote:
> On Thu, 15 Feb 2007 15:43:58 -0600, Omelet >
> wrote:
>> Christine Dabney > wrote:
>
>>> Have you tried Greek yogurt?
>
>> Ok, I'll bite. ;-) (still getting a food education here)...
>>
>> What is the difference between greek yogurt and regular yogurt?
>
> Greek yogurt is much creamier, and less tart than regular American
> style yogurt. I find it much closer to the consistency and taste of
> sour cream.
>
> Christine

Taking regular yogurt and dumping it into a small tea strainer over a
bowl, then letting it drain overnight in the fridge will give you
something more like Greek yogurt.

On Thu, 15 Feb 2007 17:06:45 -0500, Goomba38 >
wrote:

>Christine Dabney wrote:

>> Greek yogurt is much creamier, and less tart than regular American
>> style yogurt. I find it much closer to the consistency and taste of
>> sour cream.

>Taking regular yogurt and dumping it into a small tea strainer over a
>bowl, then letting it drain overnight in the fridge will give you
>something more like Greek yogurt.

Yes, and no.
The consistency will be more like Greek yogurt, but the taste won't be
the same. Greek yogurt doesn't seem to be as tart as the regular
American style yogurts.
I don't think the draining will change the tartness, but I could be
wrong there. I remember before finding Greek yogurt on the market,
that I tried draining regular yogurt. Yes, the consistency was
creamier, and thicker..but the tartness was still the same.
When I had dishes made with Greek yogurt, they tasted less tart, with
a fuller flavor whereas when I had them made with drained regular
yogurt, they were still too tart.

Christine

On Feb 15, 1:16 pm, Omelet > wrote:
> I really do like salads and now that we _finally_ have a refrigerator in
> our break room at work, I've started keeping a weeks worth of salad
> makings at a time there. Takes me less than 10 minutes to build a fresh
> salad.
>
> Part of my weight loss efforts is to get serious about eating more
> salads and to really watch the dressings. I think the dressings are
> often the biggest calorie contributor!
>
> A good low fat dressing can be made from fat free sour cream (Daisy
> brand etc.) and a package of Hidden Valley Ranch powdered Ranch dressing.
>
> Anyhoo......
>
> one thing that can really contribute to a salad is a tablespoon or so of
> real bacon bits. The fake ones are so-so but way too high in carbs.
>
> The real ones are expensive. About 50 cents per oz.
>
> What would be the best way to go about making my own? I've honestly
> never tried...

Not bacon bits but have you considered occasionally doing some
lardons? They need to be hot when added to the salad but they are
good. I especially like to add them to a spinach salad. Of course,
finding unsliced bacon to make them can be real bother.

John Kane, Kingston ON Canada

Christine Dabney wrote:

> I don't think the draining will change the tartness, but I could be
> wrong there. I remember before finding Greek yogurt on the market,
> that I tried draining regular yogurt. Yes, the consistency was
> creamier, and thicker..but the tartness was still the same.
> When I had dishes made with Greek yogurt, they tasted less tart, with
> a fuller flavor whereas when I had them made with drained regular
> yogurt, they were still too tart.
>
> Christine

Perhaps mixing it half and half with sour cream might cut down on the
"tang" you don't like?

On Thu, 15 Feb 2007 17:21:21 -0500, Goomba38 >
wrote:

>Christine Dabney wrote:

>> When I had dishes made with Greek yogurt, they tasted less tart, with
>> a fuller flavor whereas when I had them made with drained regular
>> yogurt, they were still too tart.
>>
>> Christine
>
>Perhaps mixing it half and half with sour cream might cut down on the
>"tang" you don't like?

I don't know. I am able to get greek yogurt pretty easily here so I
don't bother with substitutes.

Trader Joes carries the Fage brand Total yogurt, as well as having a
Greek style yogurt of their own. Both are marvelous. The real Greek
yogurt is much more expensive though, but totally worth it
occasionally. I have to ration my using it though, as it is so
addictive.
Many middle eastern markets will carry some variety of Greek yogurt.

Christine

"Christine Dabney" > wrote

> Many middle eastern markets will carry some variety of Greek yogurt.

I've gotten it at Whole Foods. Wonder if they have that in Austin.

nancy

On Thu, 15 Feb 2007 17:44:46 -0500, "Nancy Young" >
wrote:

>
>"Christine Dabney" > wrote
>
>> Many middle eastern markets will carry some variety of Greek yogurt.
>
>I've gotten it at Whole Foods. Wonder if they have that in Austin.
>
>nancy
>
From their site, it looks like there are 3 Whole Foods in Austin.

Christine

"Christine Dabney" > wrote

> On Thu, 15 Feb 2007 17:44:46 -0500, "Nancy Young" >
> wrote:
>
>>
>>"Christine Dabney" > wrote
>>
>>> Many middle eastern markets will carry some variety of Greek yogurt.
>>
>>I've gotten it at Whole Foods. Wonder if they have that in Austin.

> From their site, it looks like there are 3 Whole Foods in Austin.

(tee hee) Sorry, Chris, I was making a little joke, I think Whole Foods
was founded there. Could be wrong.

nancy

Christine Dabney wrote:
> On Thu, 15 Feb 2007 17:44:46 -0500, "Nancy Young" >
> wrote:
>
>> "Christine Dabney" > wrote
>>
>>> Many middle eastern markets will carry some variety of Greek yogurt.
>> I've gotten it at Whole Foods. Wonder if they have that in Austin.
>>
>> nancy
>>
> From their site, it looks like there are 3 Whole Foods in Austin.
>
> Christine

LOL...well that IS there home base, isn't it?

On Thu, 15 Feb 2007 18:00:23 -0500, Goomba38 >
wrote:

>Christine Dabney wrote:
>> On Thu, 15 Feb 2007 17:44:46 -0500, "Nancy Young" >

>>> I've gotten it at Whole Foods. Wonder if they have that in Austin.
>>>
>>> nancy
>>>
>> From their site, it looks like there are 3 Whole Foods in Austin.
>>
>> Christine
>
>LOL...well that IS there home base, isn't it?

I don't know. I knew it was somewhere in Texas..but not sure what
city. LOL.

Christine

"Christine Dabney" > wrote

> On Thu, 15 Feb 2007 18:00:23 -0500, Goomba38 >
> wrote:
>
>>Christine Dabney wrote:
>>> On Thu, 15 Feb 2007 17:44:46 -0500, "Nancy Young" >
>
>>>> I've gotten it at Whole Foods. Wonder if they have that in Austin.

>>> From their site, it looks like there are 3 Whole Foods in Austin.

>>LOL...well that IS there home base, isn't it?
>
> I don't know. I knew it was somewhere in Texas..but not sure what
> city. LOL.

(laugh) Don't be annoyed with me, Chris. Just my little
joke, I thought someone would say, you idiot! to me.

nancy

On Thu, 15 Feb 2007 18:43:39 -0500, "Nancy Young" >
wrote:

>
>"Christine Dabney" > wrote
>
>> On Thu, 15 Feb 2007 18:00:23 -0500, Goomba38 >
>> wrote:

>
>>>LOL...well that IS there home base, isn't it?
>>
>> I don't know. I knew it was somewhere in Texas..but not sure what
>> city. LOL.
>
>(laugh) Don't be annoyed with me, Chris. Just my little
>joke, I thought someone would say, you idiot! to me.
>
>nancy
>
Oh, I am not annoyed. I really didn't know exactly where their home
base is. Which is why I went to look it up on their website..to see
if they did have stores in Austin. I feel like an idiot myself.

Christine

On Feb 15, 12:16?pm, Omelet > wrote:
bacon bits. The fake ones are so-so but way too high in carbs.
>
> The real ones are expensive. About 50 cents per oz.
>
<<<<<<<<<<<<<<<<<

When I make my seven layer salad it requires a pound of real bacon
bits. I go to my local store that has a salad bar for $3.79 a pound
and fill up the container with just their real bacon bits. Just a
thought.

How about:

Step 1:
Cook bacon

Step 2:
Crumble bacon





"Omelet" > wrote in message
news
> What would be the best way to go about making my own?

--
elaine
"Gnikrul Ed" > wrote in message
news:PF7Bh.81867$Y6.78183@edtnps89...
> How about:
>
> Step 1:
> Cook bacon
>
> Step 2:
> Crumble bacon
>
>
>
>
>
> "Omelet" > wrote in message
> news >
>> What would be the best way to go about making my own?

Oh for goodness sake. I'm sure I'm posted (posed) this question yesterday
when I was frying bacon for breakfast - and putting some away for my caesar
salad.

Today's bacon sucks and doesn't seem to crumble as it used to.

Buttercup wrote:

> When I make my seven layer salad it requires a pound of real bacon
> bits. I go to my local store that has a salad bar for $3.79 a pound
> and fill up the container with just their real bacon bits. Just a
> thought.
>
Gag. I have never thought that any premade "bacon bit" was worth the
salt and fat it contains to taste so bad.
Just make some bacon in the oven. A pound doesn't take long to bake (2
batches perhaps) and it certainly will taste a LOT better

Andy wrote:
>
> Mark Thorson said...
>
> > Peter wrote:
> >>
> >> Cook until crispy and dry off the greese and let them cool, thats all
> >> thats really required. They crumble easy enough by hand after that.
> >
> > Crumbling is not the right way to do it, because you'll
> > be making a lot of bacon dust, in addition to the bits.
> > The right way is to break off bits of the size you want
> > from the cooked strip.
>
> LOL!!!
>
> On what planet?

Apparently, you don't understand what I was describing.
I'm talking about breaking off each piece to the right size.
If you crumble it, many of the bits will be 3 millimeters
or smaller. For what I use bacon bits for, pieces that
small don't give the crunch that I want. Bits which provide
this kind of mouth feel will be about a centimeter long.

It takes what, maybe 20 minutes starting from a cold pan
to fry and drain a pound of bacon? It takes maybe 2 minutes
to break it all up into bits by hand. 10% additional time
to get a much better product -- is that worth it? In my
kitchen it sure is, but everything I make is to a high
standard of excellence. In your kitchen, I'm sure everything
is "rustic" (that's not a complement).

I don't mind that people like you exist. If everybody
prepared food to the same standard I do, my food would be
considered ordinary. You can't produce excellence unless
there is some inferior product to compare it to.

I'll tell you something else -- and here's the kind of
nuance that really separates the top tier from the
merely good -- I try to get a bit of both the red and
white parts of the bacon in every piece. I don't always
succeed, because brittle-cooked bacon tends to fracture
along the red/white boundary, but when I make bacon bits
they are a world beyond anything you've even imagined.
A different planet, indeed.

Mark Thorson said...

> Andy wrote:
>>
>> Mark Thorson said...
>>
>> > Peter wrote:
>> >>
>> >> Cook until crispy and dry off the greese and let them cool, thats all
>> >> thats really required. They crumble easy enough by hand after that.
>> >
>> > Crumbling is not the right way to do it, because you'll
>> > be making a lot of bacon dust, in addition to the bits.
>> > The right way is to break off bits of the size you want
>> > from the cooked strip.
>>
>> LOL!!!
>>
>> On what planet?
>
> Apparently, you don't understand what I was describing.
> I'm talking about breaking off each piece to the right size.
> If you crumble it, many of the bits will be 3 millimeters
> or smaller. For what I use bacon bits for, pieces that
> small don't give the crunch that I want. Bits which provide
> this kind of mouth feel will be about a centimeter long.
>
> It takes what, maybe 20 minutes starting from a cold pan
> to fry and drain a pound of bacon? It takes maybe 2 minutes
> to break it all up into bits by hand. 10% additional time
> to get a much better product -- is that worth it? In my
> kitchen it sure is, but everything I make is to a high
> standard of excellence. In your kitchen, I'm sure everything
> is "rustic" (that's not a complement).
>
> I don't mind that people like you exist. If everybody
> prepared food to the same standard I do, my food would be
> considered ordinary. You can't produce excellence unless
> there is some inferior product to compare it to.
>
> I'll tell you something else -- and here's the kind of
> nuance that really separates the top tier from the
> merely good -- I try to get a bit of both the red and
> white parts of the bacon in every piece. I don't always
> succeed, because brittle-cooked bacon tends to fracture
> along the red/white boundary, but when I make bacon bits
> they are a world beyond anything you've even imagined.
> A different planet, indeed.


WAH! WAH! WAH!

You're certifiably anal and that's a compliment. Sounds like you're from
Uranus!

Only an asshole would finger bacon to bits! Excellence in bacon? What a
load of crap!!!

Andy

In article om>,
"Buttercup" > wrote:

> On Feb 15, 12:16?pm, Omelet > wrote:
> bacon bits. The fake ones are so-so but way too high in carbs.
> >
> > The real ones are expensive. About 50 cents per oz.
> >
> <<<<<<<<<<<<<<<<<
>
> When I make my seven layer salad it requires a pound of real bacon
> bits. I go to my local store that has a salad bar for $3.79 a pound
> and fill up the container with just their real bacon bits. Just a
> thought.

Now _that_ is a helluva good thought... but are they the "real" ones or
the fake ones?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article om>,
> "Buttercup" > wrote:
>
>> On Feb 15, 12:16?pm, Omelet > wrote:
>> bacon bits. The fake ones are so-so but way too high in carbs.
>> >
>> > The real ones are expensive. About 50 cents per oz.
>> >
>> <<<<<<<<<<<<<<<<<
>>
>> When I make my seven layer salad it requires a pound of real bacon
>> bits. I go to my local store that has a salad bar for $3.79 a pound
>> and fill up the container with just their real bacon bits. Just a
>> thought.
>
> Now _that_ is a helluva good thought... but are they the "real" ones or
> the fake ones?

I've thought of that myself. The mundane grocery where I trade has a
reasonably good salad bar that I often use (at $5.99/pound). A few
weeks ago I was stunned to see real bacon crumbles - good sized ones,
too - in place of the usual fakies. Never saw them there before and
haven't since, but that was one abberation I was happy to see, if only
momentarily.


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

"Blinky the Shark" > wrote in message
...

>> Now _that_ is a helluva good thought... but are they the "real" ones or
>> the fake ones?
>
> I've thought of that myself. The mundane grocery where I trade has a
> reasonably good salad bar that I often use (at $5.99/pound). A few
> weeks ago I was stunned to see real bacon crumbles - good sized ones,
> too - in place of the usual fakies. Never saw them there before and
> haven't since, but that was one abberation I was happy to see, if only
> momentarily.
>
>

If you two lazy geniuses do this, you will start a trend and bacon bits
(real or fabricated) will never again be seen on salad bars!

On Feb 15, 10:16 am, Omelet > wrote:
> I really do like salads and now that we _finally_ have a refrigerator in
> our break room at work, I've started keeping a weeks worth of salad
> makings at a time there. Takes me less than 10 minutes to build a fresh
> salad.
>
> Part of my weight loss efforts is to get serious about eating more
> salads and to really watch the dressings. I think the dressings are
> often the biggest calorie contributor!
>
> A good low fat dressing can be made from fat free sour cream (Daisy
> brand etc.) and a package of Hidden Valley Ranch powdered Ranch dressing.
>
> Anyhoo......
>
> one thing that can really contribute to a salad is a tablespoon or so of
> real bacon bits. The fake ones are so-so but way too high in carbs.
>
> The real ones are expensive. About 50 cents per oz.
>
> What would be the best way to go about making my own? I've honestly
> never tried...
>
> TIA!
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Om,
You seem to be a very smart chick- I'm really surprised that you're
asking this....

"merryb" > wrote in message
oups.com...
> On Feb 15, 10:16 am, Omelet > wrote:
>> I really do like salads and now that we _finally_ have a refrigerator in
>> our break room at work, I've started keeping a weeks worth of salad
>> makings at a time there. Takes me less than 10 minutes to build a fresh
>> salad.
>>
>> Part of my weight loss efforts is to get serious about eating more
>> salads and to really watch the dressings. I think the dressings are
>> often the biggest calorie contributor!
>>
>> A good low fat dressing can be made from fat free sour cream (Daisy
>> brand etc.) and a package of Hidden Valley Ranch powdered Ranch dressing.
>>
>> Anyhoo......
>>
>> one thing that can really contribute to a salad is a tablespoon or so of
>> real bacon bits. The fake ones are so-so but way too high in carbs.
>>
>> The real ones are expensive. About 50 cents per oz.
>>
>> What would be the best way to go about making my own? I've honestly
>> never tried...
>>
>> TIA!
>> --
>> Peace, Om
>>
>> Remove _ to validate e-mails.
>>
>> "My mother never saw the irony in calling me a Son of a bitch" -- Jack
>> Nicholson
>
> Om,
> You seem to be a very smart chick- I'm really surprised that you're
> asking this....

That's really nasty, in a not-quite-subtle way.

There are bound to be people who do this on a regular basis who can tell Om
the best way.

Does your post have a function, except the attempt to make Om feel bad about
asking the question?

"Mark Thorson" > wrote in message
...
> Andy wrote:
>>
>> Mark Thorson said...
>>
>> > Peter wrote:
>> >>
>> >> Cook until crispy and dry off the greese and let them cool, thats all
>> >> thats really required. They crumble easy enough by hand after that.
>> >
>> > Crumbling is not the right way to do it, because you'll
>> > be making a lot of bacon dust, in addition to the bits.
>> > The right way is to break off bits of the size you want
>> > from the cooked strip.
>>
>> LOL!!!
>>
>> On what planet?
>
> Apparently, you don't understand what I was describing.
> I'm talking about breaking off each piece to the right size.
> If you crumble it, many of the bits will be 3 millimeters
> or smaller. For what I use bacon bits for, pieces that
> small don't give the crunch that I want. Bits which provide
> this kind of mouth feel will be about a centimeter long.
>
> It takes what, maybe 20 minutes starting from a cold pan
> to fry and drain a pound of bacon? It takes maybe 2 minutes
> to break it all up into bits by hand. 10% additional time
> to get a much better product -- is that worth it? In my
> kitchen it sure is, but everything I make is to a high
> standard of excellence. In your kitchen, I'm sure everything
> is "rustic" (that's not a complement).
>
> I don't mind that people like you exist. If everybody
> prepared food to the same standard I do, my food would be
> considered ordinary. You can't produce excellence unless
> there is some inferior product to compare it to.
>
> I'll tell you something else -- and here's the kind of
> nuance that really separates the top tier from the
> merely good -- I try to get a bit of both the red and
> white parts of the bacon in every piece. I don't always
> succeed, because brittle-cooked bacon tends to fracture
> along the red/white boundary, but when I make bacon bits
> they are a world beyond anything you've even imagined.
> A different planet, indeed.

Ugh. Do you ever leave the house?

PUT DOWN the SPATULA.

<Alan > wrote in message
...
> On Fri, 16 Feb 2007 01:20:47 GMT, "Gnikrul Ed"
> > wrote:
>
>>How about:
>>
>>Step 1:
>>Cook bacon
>>
>>Step 2:
>>Crumble bacon
>>
>>
>>
> My thought, exactly!!!!!!!!!!!!!!!!
>
> ROFLMAO!!!!!!!!!!!!!!!!!!!!!!!!
> Alan Moorman


Mine, too. But apparently, we're wrong. It's rocket surgery.

cyberSQUAT:

> Hey, I want to try this. Ranch is my favorite dressing, and I already use
> the light
> kind of Hidden Valley with sour cream. (The kind that comes in the
> upsidedown
> bottle ....) Seems like your kind might be a buck cheaper or so, too. I
hate
> paying
> $4 for that bottle of ranch. But there is nothing like Hidden Valley, to
> me.)


You're a fool (but we already knew that). If you make your own ranch (or
any other) dressing you'll have a FAR superior product, cheaper too...

--
Best
Greg

On Feb 15, 8:42 pm, "cybercat" > wrote:
> "merryb" > wrote in message
>
> oups.com...
>
>
>
>
>
> > On Feb 15, 10:16 am, Omelet > wrote:
> >> I really do like salads and now that we _finally_ have a refrigerator in
> >> our break room at work, I've started keeping a weeks worth of salad
> >> makings at a time there. Takes me less than 10 minutes to build a fresh
> >> salad.
>
> >> Part of my weight loss efforts is to get serious about eating more
> >> salads and to really watch the dressings. I think the dressings are
> >> often the biggest calorie contributor!
>
> >> A good low fat dressing can be made from fat free sour cream (Daisy
> >> brand etc.) and a package of Hidden Valley Ranch powdered Ranch dressing.
>
> >> Anyhoo......
>
> >> one thing that can really contribute to a salad is a tablespoon or so of
> >> real bacon bits. The fake ones are so-so but way too high in carbs.
>
> >> The real ones are expensive. About 50 cents per oz.
>
> >> What would be the best way to go about making my own? I've honestly
> >> never tried...
>
> >> TIA!
> >> --
> >> Peace, Om
>
> >> Remove _ to validate e-mails.
>
> >> "My mother never saw the irony in calling me a Son of a bitch" -- Jack
> >> Nicholson
>
> > Om,
> > You seem to be a very smart chick- I'm really surprised that you're
> > asking this....
>
> That's really nasty, in a not-quite-subtle way.
>
> There are bound to be people who do this on a regular basis who can tell Om
> the best way.
>
> Does your post have a function, except the attempt to make Om feel bad about
> asking the question?- Hide quoted text -
>
> - Show quoted text -

I was in no way trying to make Om feel bad- I was truly surprised as
she seems to be quite familiar with many aspects of cooking. Please
don't read more into that than there actually is...

In article >,
"fishism" > wrote:

> oh yeah, sorry I was reading too fast to see the "fat free" before the sour
> cream! doh!

It's all good. :-)

>
> BTW if you're interested in losing weight: I've tried out my own diet
> recently and I've lost 12lbs in 5 weeks.....eat dinner as early as you can
> (5 or 6pm) for that dinner only eat vegetables (not potatoes or other
> starchy veg) and lean protein (can be quite large portions) only eat fats
> and carbs for breakfast and lunch.....works for me, but it takes a couple of
> weeks for your body to get used to it...
>
> Winston

Low carb is the _only_ thing that works for me.

Insulin resistance is a bitch.
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In article .com>,
"Cindy Hamilton" > wrote:

> On Feb 15, 1:16 pm, Omelet > wrote:
>
> > A good low fat dressing can be made from fat free sour cream (Daisy
> > brand etc.) and a package of Hidden Valley Ranch powdered Ranch dressing.
>
> A better one can be made from buttermilk and
> fresh herbs. I like the ranch dressing recipe
> in the Joy of Cooking. (It might suggest
> addition of mayo, but I ignore that.) It's thin,
> but I find that makes less dressing cover more
> salad better.

Sounds interesting. :-)

>
> > Anyhoo......
> >
> > one thing that can really contribute to a salad is a tablespoon or so of
> > real bacon bits. The fake ones are so-so but way too high in carbs.
> >
> > The real ones are expensive. About 50 cents per oz.
> >
> > What would be the best way to go about making my own? I've honestly
> > never tried...
>
> If I'm going to cook bacon that is not intended to be eaten
> as strips, I usually cut it before cooking.
>
> Or is it you who deep-fries bacon? I never deep-fry anything,
> so I doubt I'll experiment with that. Anyway, I doubt cutting first
> would be useful if the bacon is to be deep-fried. Besides,
> I save the bacon fat for (e.g.) sauteeing onions for lentil
> soup.
>
> Cindy Hamilton

Yes, I generally deep fry bacon, but that does not mean that I _have_
to! :-)
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In article >,
Christine Dabney > wrote:

> On Thu, 15 Feb 2007 15:43:58 -0600, Omelet >
> wrote:
> > Christine Dabney > wrote:
>
> >> Have you tried Greek yogurt?
>
> >Ok, I'll bite. ;-) (still getting a food education here)...
> >
> >What is the difference between greek yogurt and regular yogurt?
>
> Greek yogurt is much creamier, and less tart than regular American
> style yogurt. I find it much closer to the consistency and taste of
> sour cream.
>
> Christine

I'll add that to my list of "things to try"!

Thanks!
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In article >,
Christine Dabney > wrote:

> On Thu, 15 Feb 2007 18:00:23 -0500, Goomba38 >
> wrote:
>
> >Christine Dabney wrote:
> >> On Thu, 15 Feb 2007 17:44:46 -0500, "Nancy Young" >
>
> >>> I've gotten it at Whole Foods. Wonder if they have that in Austin.
> >>>
> >>> nancy
> >>>
> >> From their site, it looks like there are 3 Whole Foods in Austin.
> >>
> >> Christine
> >
> >LOL...well that IS there home base, isn't it?
>
> I don't know. I knew it was somewhere in Texas..but not sure what
> city. LOL.
>
> Christine

Whole Paycheck is too expensive tho'.
I generally shop Sun Harvest. :-)
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In article >,
Steve Wertz > wrote:

> On Thu, 15 Feb 2007 12:16:19 -0600, Omelet wrote:
>
> > one thing that can really contribute to a salad is a tablespoon or so of
> > real bacon bits. The fake ones are so-so but way too high in carbs.
> >
> > The real ones are expensive. About 50 cents per oz.
> >
> > What would be the best way to go about making my own? I've honestly
> > never tried...
>
> Buy one of those 3lb boxes of bacon end and pieces (scraps). Run
> the whole lot through your meat grinder and package them into
> convenient 1/2 or 2/3rd pound portions using wax paper or butcher
> wrap. Cook a portion every so often - don't make them too crispy
> - and store in refrigerator until ready for salds (or whatever -
> you'll be using them more now). Microwave the bits for 10
> seconds as needed for salads. Or add them to whatever else
> you're cooking.
>
> You get about 1.5 lbs of bacon bits for $3. And you can other
> stuff with the bacon fat. That Hormel stuff isn't really bacon
> anyway. They're just overcooked, oversmoked ham scraps.
>
> -sw

Hm...... This sounds like a good idea.

I'd probably grind and cook the entire box tho', then just freeze the
bacon bits.

I buy those things to make bacon stock for beans.
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In article >,
"elaine" > wrote:

> --
> elaine
> "Gnikrul Ed" > wrote in message
> news:PF7Bh.81867$Y6.78183@edtnps89...
> > How about:
> >
> > Step 1:
> > Cook bacon
> >
> > Step 2:
> > Crumble bacon
> >
> >
> >
> >
> >
> > "Omelet" > wrote in message
> > news > >
> >> What would be the best way to go about making my own?
>
> Oh for goodness sake. I'm sure I'm posted (posed) this question yesterday
> when I was frying bacon for breakfast - and putting some away for my caesar
> salad.
>
> Today's bacon sucks and doesn't seem to crumble as it used to.

<lol>

The only bacon I've seen that would be suitable is the bacon they serve
at work! That stuff is paper thin, I swear. I've not seen similar in the
store. I don't know where they get it. Probably a commercial caterer.
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In article >,
Blinky the Shark > wrote:

> >> When I make my seven layer salad it requires a pound of real bacon
> >> bits. I go to my local store that has a salad bar for $3.79 a pound
> >> and fill up the container with just their real bacon bits. Just a
> >> thought.
> >
> > Now _that_ is a helluva good thought... but are they the "real" ones or
> > the fake ones?
>
> I've thought of that myself. The mundane grocery where I trade has a
> reasonably good salad bar that I often use (at $5.99/pound). A few
> weeks ago I was stunned to see real bacon crumbles - good sized ones,
> too - in place of the usual fakies. Never saw them there before and
> haven't since, but that was one abberation I was happy to see, if only
> momentarily.
>
>
> --
> Blinky

Too bad you did not stock up. <G>
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In article >,
"cybercat" > wrote:

> "Blinky the Shark" > wrote in message
> ...
>
> >> Now _that_ is a helluva good thought... but are they the "real" ones or
> >> the fake ones?
> >
> > I've thought of that myself. The mundane grocery where I trade has a
> > reasonably good salad bar that I often use (at $5.99/pound). A few
> > weeks ago I was stunned to see real bacon crumbles - good sized ones,
> > too - in place of the usual fakies. Never saw them there before and
> > haven't since, but that was one abberation I was happy to see, if only
> > momentarily.
> >
> >
>
> If you two lazy geniuses do this, you will start a trend and bacon bits
> (real or fabricated) will never again be seen on salad bars!

<lol>!!!
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In article .com>,
"merryb" > wrote:

> Om,
> You seem to be a very smart chick- I'm really surprised that you're
> asking this....

Oh chill babe!

I understand that the question seems like a "no brainer"... but like I
said, I've never tried it.

Even the simplest stuff sometimes has "tricks and tips" to it and its
nice to see such from those that have actually done it.

It's kinda like making hard boiled eggs... How hard can that be?

Do it wrong and they are _horrible_!
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