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

>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


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.

Omelet said...

> What would be the best way to go about making my own? I've honestly
> never tried...
>
> TIA!


Om,

Probably just pound some pepper or garlic or your favorite other "stuff" into
a bunch of bacon slices, deep fry them up, then just food process the heck
out of them??

Andy

"Omelet" > wrote in message
news
>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.

This might be one thing you can be sure nobody will mess with, as it takes
some effort! When I worked in an office, my stuff frequently disappeared.

>
> 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.

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.)


>
> 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...
>
I have done this, it's easy! Ijust make the bacon a bit crisper than I
usually
would and smash the hell out of it between paper towels to get most of
the fat out and crumble it too. (I do bacon on foil on a baking sheet
in the oven because frying it is just too messy. Start it out in a block
and separate it as it cooks. Use a pancake turner or tongs to move
it around and flip it. Remove it just before it is perfect as it keeps
cooking a bunch, and drain on paper towels.)

"Omelet" > wrote in message
news
>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...

bake the bacon in a 400 deg oven - drain on paper towels -

In article <IA1Bh.81677$Y6.58933@edtnps89>, "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.

Guessing it'd work better with the thinner cut ones?
--
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 >, Andy <q> wrote:

> Omelet said...
>
> > What would be the best way to go about making my own? I've honestly
> > never tried...
> >
> > TIA!
>
>
> Om,
>
> Probably just pound some pepper or garlic or your favorite other "stuff" into
> a bunch of bacon slices, deep fry them up, then just food process the heck
> out of them??
>
> Andy

Food chopper... duh. :-)

I do have a small one and had not thought of that.


Thanks!
--
Peace, Om

Remove _ to validate e-mails.

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

>> 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.
>
> Guessing it'd work better with the thinner cut ones?

I'd guess that too, but I never took note of what type I was buying other
than buying the cheapest bacon at the store at the time I was there :-)

In article >, "cybercat" >
wrote:

> "Omelet" > wrote in message
> news
> >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.
>
> This might be one thing you can be sure nobody will mess with, as it takes
> some effort! When I worked in an office, my stuff frequently disappeared.

The Hormel bacon bits that I've been using so far are living in my
locker. <G> The other stuff has been pretty much left alone except for
the celery.

While I don't mind sharing some, please take the whole stalk! Some rude
S-tard was breaking just the tops off, and sloppily at that! Cut it for
pity sakes! <sigh>

I put a "do not touch" sticker on it and nobody has messed with it
since. If one is willing to share, you put a "public property" sticker
on it like I did with the butter cubes. :-)

1 lb. of butter at home lasts 2 months or more. At work? Well, I froze 2
cubes and the other 2 have been there for 2 months now with only 1/4th
of one used for when Rosemary makes breakfast tacos.

>
> >
> > 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.
>
> 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.)

My biggest complaint about low fat dressings is that they are too damned
SWEET! They add HFCS (corn syrup) or sugar, and carbs are worse than
fat, for me at least!

This works. The recipe calls for adding one packet to a 16 oz. container
of sour cream (etc., the recipe on the powder packet calls for mayo but
I skip that!) but I find that mix to be a bit salty, so double the sour
cream. It works for me but you can experiment to taste.

Comes out low fat AND low carb... and I also adore Ranch Dressing. :-)

And it's not TOO DAMNED SWEET like most of the low fat/fat free
dressings are!

Now I just need to find a good powdered caeser to play with? <sigh>

The calories, carbs, fat and price are minimal on that mix. Just plain
fat free sour cream and the powder mix.

> > 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...
> >
> I have done this, it's easy! Ijust make the bacon a bit crisper than I
> usually
> would and smash the hell out of it between paper towels to get most of
> the fat out and crumble it too. (I do bacon on foil on a baking sheet
> in the oven because frying it is just too messy. Start it out in a block
> and separate it as it cooks. Use a pancake turner or tongs to move
> it around and flip it. Remove it just before it is perfect as it keeps
> cooking a bunch, and drain on paper towels.)

Mashing it on paper towels... Cool.

I'll give that a try, thanks! :-)
--
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:
>
>
> 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...

Cook the bacon carefully to get it cooked crisp and even and then crumble
it.

"Omelet" > wrote in message
news
>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...
> Peace, Om


You've **GOT** to be kidding. Next, you'll be looking for tips on removing
the crust from bread.

On Feb 15, 12:33 pm, Andy <q> wrote:
> Probably just pound some pepper or garlic or your favorite other
"stuff" into
> a bunch of bacon slices, deep fry them up, then just food process the heck
> out of them??

Yes, deep fried bacon puree. Yet another culinary masterpiece, a la
Andy Asswipe.

On Feb 15, 1:11 pm, "JoeSpareBedroom" > wrote:
>
> > What would be the best way to go about making my own? I've honestly
> > never tried...
>
>
> You've **GOT** to be kidding. Next, you'll be looking for tips on removing
> the crust from bread.

LOL

"PVC" > wrote in message
ups.com...
> On Feb 15, 1:11 pm, "JoeSpareBedroom" > wrote:
>>
>> > What would be the best way to go about making my own? I've honestly
>> > never tried...
>>
>>
>> You've **GOT** to be kidding. Next, you'll be looking for tips on
>> removing
>> the crust from bread.
>
> LOL
>

Attributions, laughing girl.

Attributions.

*shaking my head*

"PVC" > wrote in message
ups.com...
> On Feb 15, 1:11 pm, "JoeSpareBedroom" > wrote:
>>
>> > What would be the best way to go about making my own? I've honestly
>> > never tried...
>>
>>
>> You've **GOT** to be kidding. Next, you'll be looking for tips on
>> removing
>> the crust from bread.
>
> LOL
>


Tomorrow on Cooking With The Masters: How do break crackers into two pieces
without losing an eye!

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.

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?

Andy

"Mark Thorson" > wrote in message
...
> 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.

See, Ms Vomit, there is a science to it after all.

"Andy" <q> wrote in message ...
> 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?
>

*SNORT*

The planet of Thorson, duhhh!

Andy wrote:
>
>
> > 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?

If it were anyone other than Mark I would assume he was being facetious.

In article >,
"Dr.zara" > wrote:

> "Omelet" > wrote in message
> news
> >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...
>
> bake the bacon in a 400 deg oven - drain on paper towels -

Baking _would_ be one way to make a very large batch at a time... Thanks!
--
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 <P02Bh.81690$Y6.12082@edtnps89>, "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.
> >
> > Guessing it'd work better with the thinner cut ones?
>
> I'd guess that too, but I never took note of what type I was buying other
> than buying the cheapest bacon at the store at the time I was there :-)

Cheaper is usually thinner... <G>

Good concept!

The real trick I guess is going to be trying to get them "dry"!
--
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, 1:31 pm, "JoeSpareBedroom" > wrote:
> "PVC" > wrote in message
>
> ups.com...
>
> > On Feb 15, 1:11 pm, "JoeSpareBedroom" > wrote:
>
> >> > What would be the best way to go about making my own? I've honestly
> >> > never tried...
>
> >> You've **GOT** to be kidding. Next, you'll be looking for tips on
> >> removing
> >> the crust from bread.
>
> > LOL
>
> Tomorrow on Cooking With The Masters: How do break crackers into two pieces
> without losing an eye!

Yes! Followed by the Daily Mundane: How to turn RFC into a coffee
klatch!

In article >,
Dave Smith > wrote:

> Omelet wrote:
> >
> >
> > 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...
>
> Cook the bacon carefully to get it cooked crisp and even and then crumble
> it.

Thanks!
--
Peace, Om

Remove _ to validate e-mails.

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

"PVC" > wrote in message
oups.com...
> On Feb 15, 1:31 pm, "JoeSpareBedroom" > wrote:
>> "PVC" > wrote in message
>>
>> ups.com...
>>
>> > On Feb 15, 1:11 pm, "JoeSpareBedroom" > wrote:
>>
>> >> > What would be the best way to go about making my own? I've honestly
>> >> > never tried...
>>
>> >> You've **GOT** to be kidding. Next, you'll be looking for tips on
>> >> removing
>> >> the crust from bread.
>>
>> > LOL
>>
>> Tomorrow on Cooking With The Masters: How do break crackers into two
>> pieces
>> without losing an eye!
>
> Yes! Followed by the Daily Mundane: How to turn RFC into a coffee
> klatch!
>
>

Ooo! It mentioned coffee! A food-related post!

This is rich, coming from you, horse head. All you contribute is half-assed
lames from would-be flamer who can't stay straight long enough to spell her
****ing name right.

In article >, Andy <q> 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?
>
> Andy

Time-wise, it'd be cheaper to just buy them if that were the case?

<sigh>

When I go to actually do this, (hopefully this weekend), I'll take pics.
I'll be saving the bacon bit jars too to contain them.
--
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 message
news
> In article >, Andy <q> 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?
>>
>> Andy
>
> Time-wise, it'd be cheaper to just buy them if that were the case?
>
> <sigh>
>
> When I go to actually do this, (hopefully this weekend), I'll take pics.
> I'll be saving the bacon bit jars too to contain them.


Pictures of bacon bits. Thrilling.

"JoeSpareBedroom" > wrote in message
...
> "Omelet" > wrote in message
> news
>> In article >, Andy <q> 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?
>>>
>>> Andy
>>
>> Time-wise, it'd be cheaper to just buy them if that were the case?
>>
>> <sigh>
>>
>> When I go to actually do this, (hopefully this weekend), I'll take pics.
>> I'll be saving the bacon bit jars too to contain them.
>
>
> Pictures of bacon bits. Thrilling.

You and Vomit Chicken are dating, aren't you? Tell the truth.

>> >> 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.
>> >
>> > Guessing it'd work better with the thinner cut ones?
>>
>> I'd guess that too, but I never took note of what type I was buying other
>> than buying the cheapest bacon at the store at the time I was there :-)
>
> Cheaper is usually thinner... <G>

It *should* be the same, considering it is the same amount of pork per
package, just less slices through the slab. Grocery stores aren't known to
market common sense though

> The real trick I guess is going to be trying to get them "dry"!

Pat with paper towl on both sides, spread em out, wait 15 minutes, done.

"cybercat" > wrote in message
...
>
> "JoeSpareBedroom" > wrote in message
> ...
>> "Omelet" > wrote in message
>> news
>>> In article >, Andy <q> 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?
>>>>
>>>> Andy
>>>
>>> Time-wise, it'd be cheaper to just buy them if that were the case?
>>>
>>> <sigh>
>>>
>>> When I go to actually do this, (hopefully this weekend), I'll take pics.
>>> I'll be saving the bacon bit jars too to contain them.
>>
>>
>> Pictures of bacon bits. Thrilling.
>
> You and Vomit Chicken are dating, aren't you? Tell the truth.


If you actually think you'll be interested in seeing pictures of crumbled
bacon, I'd suggest being very quiet, and thinking about the life you're
leading.

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





"Omelet" > wrote in message
news
> 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

In article .com>,
"PVC" > wrote:

> On Feb 15, 1:31 pm, "JoeSpareBedroom" > wrote:
> > "PVC" > wrote in message
> >
> > ups.com...
> >
> > > On Feb 15, 1:11 pm, "JoeSpareBedroom" > wrote:
> >
> > >> > What would be the best way to go about making my own? I've honestly
> > >> > never tried...
> >
> > >> You've **GOT** to be kidding. Next, you'll be looking for tips on
> > >> removing
> > >> the crust from bread.
> >
> > > LOL
> >
> > Tomorrow on Cooking With The Masters: How do break crackers into two pieces
> > without losing an eye!
>
> Yes! Followed by the Daily Mundane: How to turn RFC into a coffee
> klatch!

You mean it isn't??? <innocent look>
--
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 >, "cybercat" >
wrote:

> "JoeSpareBedroom" > wrote in message
> ...
> > "Omelet" > wrote in message
> > news
> >> In article >, Andy <q> 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?
> >>>
> >>> Andy
> >>
> >> Time-wise, it'd be cheaper to just buy them if that were the case?
> >>
> >> <sigh>
> >>
> >> When I go to actually do this, (hopefully this weekend), I'll take pics.
> >> I'll be saving the bacon bit jars too to contain them.
> >
> >
> > Pictures of bacon bits. Thrilling.
>
> You and Vomit Chicken are dating, aren't you? Tell the truth.

Whatcha mean???

JSB _is_ PVC! JSB in drag!

;-D
--
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 <pq3Bh.81765$Y6.60295@edtnps89>, "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.
> >> >
> >> > Guessing it'd work better with the thinner cut ones?
> >>
> >> I'd guess that too, but I never took note of what type I was buying other
> >> than buying the cheapest bacon at the store at the time I was there :-)
> >
> > Cheaper is usually thinner... <G>
>
> It *should* be the same, considering it is the same amount of pork per
> package, just less slices through the slab. Grocery stores aren't known to
> market common sense though
>
> > The real trick I guess is going to be trying to get them "dry"!
>
> Pat with paper towl on both sides, spread em out, wait 15 minutes, done.

Cool. IOW, patience. ;-D
--
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 message
news
> In article >, "cybercat" >
> wrote:
>
>> "JoeSpareBedroom" > wrote in message
>> ...
>> > "Omelet" > wrote in message
>> > news >> >> In article >, Andy <q> 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?
>> >>>
>> >>> Andy
>> >>
>> >> Time-wise, it'd be cheaper to just buy them if that were the case?
>> >>
>> >> <sigh>
>> >>
>> >> When I go to actually do this, (hopefully this weekend), I'll take
>> >> pics.
>> >> I'll be saving the bacon bit jars too to contain them.
>> >
>> >
>> > Pictures of bacon bits. Thrilling.
>>
>> You and Vomit Chicken are dating, aren't you? Tell the truth.
>
> Whatcha mean???
>
> JSB _is_ PVC! JSB in drag!


Tomorrow on Life With Morons: Pictures of Om's toenail clippings, "just to
see if the camera can photograph toenail clippings, and because {snork} IT'S
FUN!"

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

"JoeSpareBedroom" > wrote in message
...
> "cybercat" > wrote in message
> ...
>>
>> "JoeSpareBedroom" > wrote in message
>> ...
>>> "Omelet" > wrote in message
>>> news >>>> In article >, Andy <q> 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?
>>>>>
>>>>> Andy
>>>>
>>>> Time-wise, it'd be cheaper to just buy them if that were the case?
>>>>
>>>> <sigh>
>>>>
>>>> When I go to actually do this, (hopefully this weekend), I'll take
>>>> pics.
>>>> I'll be saving the bacon bit jars too to contain them.
>>>
>>>
>>> Pictures of bacon bits. Thrilling.
>>
>> You and Vomit Chicken are dating, aren't you? Tell the truth.
>
>
> If you actually think you'll be interested in seeing pictures of crumbled
> bacon, I'd suggest being very quiet, and thinking about the life you're
> leading.

Hey I work on the computer.

And think about this: you have taken the time to comment on the fact that
someone would take pictures of bacon bits.

"JoeSpareBedroom" > wrote :
>>
>> JSB _is_ PVC! JSB in drag!
>
>
> Tomorrow on Life With Morons: Pictures of Om's toenail clippings, "just to
> see if the camera can photograph toenail clippings, and because {snork}
> IT'S FUN!"
>
This from the stud who has the hots for *choke* JILL.

hahahahaa!

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

"cybercat" > wrote in message
...
>
> "JoeSpareBedroom" > wrote :
>>>
>>> JSB _is_ PVC! JSB in drag!
>>
>>
>> Tomorrow on Life With Morons: Pictures of Om's toenail clippings, "just
>> to see if the camera can photograph toenail clippings, and because
>> {snork} IT'S FUN!"
>>
> This from the stud who has the hots for *choke* JILL.
>
> hahahahaa!
>

You have a problem with Jill? Why? Because she looks and acts human?