Today I deep fried some thick-sliced bacon in canola in the presto fry-
baby. It worked great! I cooked three slices for about four minutes until
most of the bacon fat dissolved.

The finished bacon wasn't greasy and was done to the perfect tenderness,
even though the slices did curl up on themselves.

It became part of a yummy bacon cheeseburger.

Andy

On Thu 08 Sep 2005 04:07:07p, Andy wrote in rec.food.cooking:

> Today I deep fried some thick-sliced bacon in canola in the presto fry-
> baby. It worked great! I cooked three slices for about four minutes until
> most of the bacon fat dissolved.
>
> The finished bacon wasn't greasy and was done to the perfect tenderness,
> even though the slices did curl up on themselves.
>
> It became part of a yummy bacon cheeseburger.
>
> Andy
>

You're going to kill yourself! :-)

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Wayne Boatwright wrote:

> On Thu 08 Sep 2005 04:07:07p, Andy wrote in rec.food.cooking:
>
>> Today I deep fried some thick-sliced bacon in canola in the presto
>> fry- baby. It worked great! I cooked three slices for about four
>> minutes until most of the bacon fat dissolved.
>>
>> The finished bacon wasn't greasy and was done to the perfect
>> tenderness, even though the slices did curl up on themselves.
>>
>> It became part of a yummy bacon cheeseburger.
>>
>> Andy
>>
>
> You're going to kill yourself! :-)


I know! I know! After my pancreatitis, Doc said cut out the
triglycerides.

Oops.

Andy
Veins of Steel

"Wayne Boatwright" > wrote in message
...
> On Thu 08 Sep 2005 04:07:07p, Andy wrote in rec.food.cooking:
>
>> Today I deep fried some thick-sliced bacon in canola in the presto fry-
>> baby. It worked great! I cooked three slices for about four minutes until
>> most of the bacon fat dissolved.
>>
>> The finished bacon wasn't greasy and was done to the perfect tenderness,
>> even though the slices did curl up on themselves.
>>
>> It became part of a yummy bacon cheeseburger.
>>
>> Andy
>>
>
> You're going to kill yourself! :-)
>
> --
> Wayne Boatwright *¿*

Actually not - a : duck confit is fairly low in residual fat.

Dimitri

In article >, Andy <q>
wrote:

> Today I deep fried some thick-sliced bacon in canola in the presto fry-
> baby. It worked great! I cooked three slices for about four minutes until
> most of the bacon fat dissolved.
>
> The finished bacon wasn't greasy and was done to the perfect tenderness,
> even though the slices did curl up on themselves.
>
> It became part of a yummy bacon cheeseburger.
>
> Andy

They deep fry all of the bacon in the cafeteria at work in the french
fryer.

It's fantastic!
--
Om.

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

In article >, Andy <q>
wrote:

> Wayne Boatwright wrote:
>
> > On Thu 08 Sep 2005 04:07:07p, Andy wrote in rec.food.cooking:
> >
> >> Today I deep fried some thick-sliced bacon in canola in the presto
> >> fry- baby. It worked great! I cooked three slices for about four
> >> minutes until most of the bacon fat dissolved.
> >>
> >> The finished bacon wasn't greasy and was done to the perfect
> >> tenderness, even though the slices did curl up on themselves.
> >>
> >> It became part of a yummy bacon cheeseburger.
> >>
> >> Andy
> >>
> >
> > You're going to kill yourself! :-)
>
>
> I know! I know! After my pancreatitis, Doc said cut out the
> triglycerides.
>
> Oops.
>
> Andy
> Veins of Steel

Triglycerides don't come from fat.
They come from sugar and other refined carbohydrates.

Enjoy the bacon, don't eat the bread!
--
Om.

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

OmManiPadmeOmelet wrote:

> Triglycerides don't come from fat.
> They come from sugar and other refined carbohydrates.
>
> Enjoy the bacon, don't eat the bread!
> --
> Om.


Better rethink that one!

Andy

"Andy" <q> wrote in message
.. .
> Today I deep fried some thick-sliced bacon in canola in the presto fry-
> baby. It worked great! I cooked three slices for about four minutes until
> most of the bacon fat dissolved.
>
> The finished bacon wasn't greasy and was done to the perfect tenderness,
> even though the slices did curl up on themselves.

Deep frying in a fryer makes excellent bacon, but you can deep fry it in a
pan as well -

My personal preference is that good fried bacon needs to be "deep fried"
when done in the frying pan, i.e., you don't throw out bacon grease, you use
save a pound or so's worth so there will be a half-inch or so of hot grease
in the pan when you fry the next round of bacon.

Then "fried" bacon is actually "deep fried" in the pan in its own grease.

(I drain/press it in a paper towel hot out of the pan)

Most of the old cooks around here used to keep a jar of bacon grease near
the stove, and they would occasionally strain the hot grease thru a cloth.
Apprently it was proper practice back then to fry a piece of potato in
the grease after use - word was it took out "odors". Don't know if it
worked or not.

PS - Oven frying baqcon makes pretty decent bacon for large batches

>
> It became part of a yummy bacon cheeseburger.

fried in the same pan as the bacon was, after grease poured off and leavings
scraped out, with a bit of butter to help start it?

>
> Andy

hob wrote:

> fried in the same pan as the bacon was, after grease poured off and
> leavings scraped out, with a bit of butter to help start it?


hob,

No, the Presto fry-baby is a deep fat fryer. I cook burgers on the bbq
grill

Andy

In article >, Andy <q>
wrote:

> OmManiPadmeOmelet wrote:
>
> > Triglycerides don't come from fat.
> > They come from sugar and other refined carbohydrates.
> >
> > Enjoy the bacon, don't eat the bread!
> > --
> > Om.
>
>
> Better rethink that one!
>
> Andy

Don't think so. ;-)

Back when I ate a "normal" diet in college, (whole grain bread, pasta,
potatoes etc.) my triglycerides were around 800.

I checked them the other day and they were 82.

I have the advantage of being able to run blood tests whenever I want so
I "play" with my diet and measure accordingly.

For the past two weeks, I've been trying to break a stall in my weight
loss, so I upped my fat intake to around 75% to 80%. Most of that fat is
coming from heavy cream and cream cheese. Saturated dairy fats.

Somehow, I think that if your triglyceride levels were supposed to go UP
eating more sat fats, my level would have been far higher than 82. ;-)

I'd suggest you do more studying on low starch/sugar diets...

BTW, increasing the fat in my diet and cutting carbs back to under 10%
DID break my weight stall. I've been losing 1/2 lb. per day for the past
week.

And I feel fine.

There is no such thing as an essential carbohydrate. There are, however,
essential fatty acids and essential amino acids. If you don't eat
protein or fats, you will die eventually from lack of those essentials.

Cheers!
--
Om.

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

On 2005-09-09, OmManiPadmeOmelet > wrote:

>
> There is no such thing as an essential carbohydrate. There are, however,
> essential fatty acids and essential amino acids. If you don't eat
> protein or fats, you will die eventually from lack of those essentials.

Yeah, and you may die by the age of 40!

As usual, you try and break it down into absolutes. Sorry, it ain't
gonna work. Both me and my ex were somewhat overweight. We both ate
the same diet and her cholesterol was fine, mine was high. We had two
friends that didn't have an ounce of extra fat between them. Again,
their diet was identical (not the same as our's) and her cholesterol
was fine, his was way up there like mine. What does this tell you?
Not a damn thing!

I think it's the Hopi indians that are traditionally an agricultural
based culture. When they were eventually exposed to a fat/protein
(i.e. meat) rich diet, they exploded into a buncha heart attack prone
tubbo's! Same with the Japanese. Fish and rice and veggies = good.
Move 'em to the US and a predominantly beef and pork and sugar culture
and heart attacks went through the roof.

I lost 30 lbs on Atkins. I also now have one eye laced with floaters
where before I had only one. My buddy had the same probs and his
ophthalmologist said it was due to excessive cholesterol (he no Atkins).
What does this mean? That you don't have a clue what you're talking
about.

nb

"Andy" <q> wrote in message
.. .
> hob wrote:
>
> > fried in the same pan as the bacon was, after grease poured off and
> > leavings scraped out, with a bit of butter to help start it?
>
>
> hob,
>
> No, the Presto fry-baby is a deep fat fryer. I cook burgers on the bbq
> grill
>
> Andy

If it will fit in your fry-baby, deep fat fried hamburger patties are
excellent! It will make the fat taste better too when you make a batch of
French fries to go with your hamburger!

Charlie

Charles Gifford wrote:

> If it will fit in your fry-baby, deep fat fried hamburger patties are
> excellent! It will make the fat taste better too when you make a batch
of
> French fries to go with your hamburger!
>
> Charlie


Charlie,

Great!

A deep fried burger with deep fried bacon with cheese and deep fried
french fries shoehorned under the bun as well!

Call it "The Green Mile Burger".



Andy

hob wrote:

> Most of the old cooks around here used to keep a jar of bacon grease near
> the stove, and they would occasionally strain the hot grease thru a cloth.
> Apprently it was proper practice back then to fry a piece of potato in
> the grease after use - word was it took out "odors". Don't know if it
> worked or not.


Yes it does take away the odor and some tastes, salt, and so on. The
main reason they saved the grease was to fry their eggs.

Of course, then you need some grits, butter, salt and pepper, a dash of
hot sauce . . .


jim

notbob wrote:
> On 2005-09-09, OmManiPadmeOmelet > wrote:
>
>>There is no such thing as an essential carbohydrate. There are, however,
>>essential fatty acids and essential amino acids. If you don't eat
>>protein or fats, you will die eventually from lack of those essentials.
>
> Yeah, and you may die by the age of 40!

But that's a non sequitur. There are no essential carbs. Essential
meaning necessary for survival. The statement above is true in all
particulars.

> As usual, you try and break it down into absolutes. Sorry, it ain't
> gonna work. Both me and my ex were somewhat overweight. We both ate
> the same diet and her cholesterol was fine, mine was high. We had two
> friends that didn't have an ounce of extra fat between them. Again,
> their diet was identical (not the same as our's) and her cholesterol
> was fine, his was way up there like mine. What does this tell you?
> Not a damn thing!

Sure it does. It points to genetic and possible lifestyle questions.
Family histories, personal abnormalities, exercise, temperament and lots
of other ingredients shape serum cholesterol presence.

> I think it's the Hopi indians that are traditionally an agricultural
> based culture. When they were eventually exposed to a fat/protein
> (i.e. meat) rich diet, they exploded into a buncha heart attack prone
> tubbo's! Same with the Japanese. Fish and rice and veggies = good.
> Move 'em to the US and a predominantly beef and pork and sugar culture
> and heart attacks went through the roof.

Sorry. This attribution to a single cause doesn't work. With relocation
and dietary change comes total lifestyle change. Portion size. Physical
activity. Changes in dietary habits like snacking and sweets. Sleep
cycles. Employment. It can't be attributed to a single cause.

> I lost 30 lbs on Atkins. I also now have one eye laced with floaters
> where before I had only one. My buddy had the same probs and his
> ophthalmologist said it was due to excessive cholesterol (he no Atkins).
> What does this mean? That you don't have a clue what you're talking
> about.

No, it says that you can't extrapolate to the universal from particular
instances, particularly on lousy information. Othalmologists aren't a
good source of nutritional information. There has been no correlation
that I've ever seen that links floaters with excess cholesterol.
<http://www.allaboutvision.com/conditions/spotsfloats.htm>
<http://www.wrongdiagnosis.com/sym/floaters.htm#possible>

Pastorio

JimLane wrote:
> hob wrote:
>
>> Most of the old cooks around here used to keep a jar of bacon grease near
>> the stove, and they would occasionally strain the hot grease thru a
>> cloth.
>> Apprently it was proper practice back then to fry a piece of potato in
>> the grease after use - word was it took out "odors". Don't know if it
>> worked or not.
>
> Yes it does take away the odor and some tastes, salt, and so on. The
> main reason they saved the grease was to fry their eggs.

Cooking a potato in hot fat crusts the surface and does nothing to
remove anything from the fat. If it did, restaurants would do that and
they don't. Salt doesn't dissolve in oil, it settles to the bottom and
sits there ruining the fat. Nothing removes tastes from fats. Filtering
removes salt from fat.

The whole point of cooking the potato was to heat the fat to cook any
potential spoilage factors and essentially dehydrate them. The potato
serves the same purpose as that old recipe for where the ham shank gets
cut off but the real reason is the size of the roasting pan. The potato
isn't the real reason; it just seems like it should be.

> Of course, then you need some grits, butter, salt and pepper, a dash of
> hot sauce . . .

Now this part is true.

Pastorio

OmManiPadmeOmelet wrote:
> For the past two weeks, I've been trying to break a stall [snip]

A mental picture flashed across my mind at the moment I read that. It
featured a public washroom stall shattering...

Back to your regular programming.

Bob (this one) wrote on 09 Sep 2005 in rec.food.cooking

> > I lost 30 lbs on Atkins. I also now have one eye laced with
> > floaters where before I had only one. My buddy had the same probs
> > and his ophthalmologist said it was due to excessive cholesterol (he
> > no Atkins). What does this mean? That you don't have a clue what
> > you're talking about.
>
> No, it says that you can't extrapolate to the universal from
> particular instances, particularly on lousy information.
> Othalmologists aren't a good source of nutritional information. There
> has been no correlation that I've ever seen that links floaters with
> excess cholesterol.
> <http://www.allaboutvision.com/conditions/spotsfloats.htm>
> <http://www.wrongdiagnosis.com/sym/floaters.htm#possible>
>
> Pastorio
>

I've lost 60 lbs of the 90 I've been told to lose, following a low carb
diet (20 carbs a day max.),from 265 to 205 lbs. It took me a year. But I'm
in good health (my doctor says she is proud of me). My BP is 130/80 quite
normal. My eyes have improved so I don't require my reading glasses as much
now, unless the print is fine (like in a phonebook)...in fact my BG level
is approaching normal (whatever that is) Hb1AC is 5.5 mmol*, BG fasting is
in the 5.7mmol range, 2pp BG is commonly 4.2 mmol, my LDLs are down and my
HDLs are up; lowering my total cholesterol and my risk factor ratio is
below normal but not near 1/2 risk yet. The more weight I lose, the better
my cholestrol and BG levels become. Without any medications of any kind. I
could get them a little better by walking 15 minutes a day. But why start
now? Exercise is what I'll start if I stop losing weight. I feel great and
I'm not hungry all the time to boot. I was at the Doctor's this afternoon.

I too have heard stories about friends of friends getting sick from low
carbing, but that's just scare stories nothing everything is secondhand
evidence, not unlike the aligators in NYC sewers stories.

Now comes the hard part losing 30 lbs more. The next 10 are always the
hardest. If I can lose 60 lbs anybody can...I have little or no will power.

I'm 77% of the man I was...My goal is to be 67%.

*Multiply mmol by 18.06 to get mg.


--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Bob (this one) wrote:
> JimLane wrote:
>
>> hob wrote:
>>
>>> Most of the old cooks around here used to keep a jar of bacon grease
>>> near
>>> the stove, and they would occasionally strain the hot grease thru a
>>> cloth.
>>> Apprently it was proper practice back then to fry a piece of
>>> potato in
>>> the grease after use - word was it took out "odors". Don't know if it
>>> worked or not.
>>
>>
>> Yes it does take away the odor and some tastes, salt, and so on. The
>> main reason they saved the grease was to fry their eggs.
>
>
> Cooking a potato in hot fat crusts the surface and does nothing to
> remove anything from the fat. If it did, restaurants would do that and
> they don't. Salt doesn't dissolve in oil, it settles to the bottom and
> sits there ruining the fat. Nothing removes tastes from fats. Filtering
> removes salt from fat.
>
> The whole point of cooking the potato was to heat the fat to cook any
> potential spoilage factors and essentially dehydrate them. The potato
> serves the same purpose as that old recipe for where the ham shank gets
> cut off but the real reason is the size of the roasting pan. The potato
> isn't the real reason; it just seems like it should be.

You, of course are correct. But then I wouldn't know anything about
restaurants having decided at a young age that 60-hour work weeks for
peanuts was not a suitable calling for me as a profession.

I usually drop in last nights mashed potatoes and they do pick up quite
a bit of the solids in the bottom of the frying pan.

Only use I have for a deep fat fryer would be to season some cast iron,
but that is not a home unit.


>> Of course, then you need some grits, butter, salt and pepper, a dash
>> of hot sauce . . .
>
>
> Now this part is true.

Used to be our family's traditional Sunday breakfast, along with fresh
fruits, some toast, some bacon, sausage, maybe biscuits and sausage
gravy (eggs taste fine cooked in that oil too).

Yea mon, let's see what's in the larder.


jim

On Thu, 08 Sep 2005 18:07:07 -0500, Andy wrote:

> Today I deep fried some thick-sliced bacon in canola in the presto fry-
> baby. It worked great! I cooked three slices for about four minutes until
> most of the bacon fat dissolved.
>
> The finished bacon wasn't greasy and was done to the perfect tenderness,
> even though the slices did curl up on themselves.
>
> It became part of a yummy bacon cheeseburger.
>
> Andy

OK - I understand the concept, but how did you keep it flat?

sf wrote:
> On Thu, 08 Sep 2005 18:07:07 -0500, Andy wrote:
>
> > Today I deep fried some thick-sliced bacon in canola in the presto fry-
> > baby. It worked great! I cooked three slices for about four minutes until
> > most of the bacon fat dissolved.
> >
> > The finished bacon wasn't greasy and was done to the perfect tenderness,
> > even though _the slices did curl up on themselves_.
>
> OK - I understand the concept, but how did you keep it flat?

See above.

Sheldon

In article >,
"Bob (this one)" > wrote:

> notbob wrote:
> > On 2005-09-09, OmManiPadmeOmelet > wrote:
> >
> >>There is no such thing as an essential carbohydrate. There are, however,
> >>essential fatty acids and essential amino acids. If you don't eat
> >>protein or fats, you will die eventually from lack of those essentials.
> >
> > Yeah, and you may die by the age of 40!
>
> But that's a non sequitur. There are no essential carbs. Essential
> meaning necessary for survival. The statement above is true in all
> particulars.

Thanks Bob. ;-)

>
> > As usual, you try and break it down into absolutes. Sorry, it ain't
> > gonna work. Both me and my ex were somewhat overweight. We both ate
> > the same diet and her cholesterol was fine, mine was high. We had two
> > friends that didn't have an ounce of extra fat between them. Again,
> > their diet was identical (not the same as our's) and her cholesterol
> > was fine, his was way up there like mine. What does this tell you?
> > Not a damn thing!
>
> Sure it does. It points to genetic and possible lifestyle questions.
> Family histories, personal abnormalities, exercise, temperament and lots
> of other ingredients shape serum cholesterol presence.

I've read that stress can really contribute to Cholesterol levels.
Regular exercise is good for stress management, and it tends to also
help with cholesterol levels.

Coincidence?

>
> > I think it's the Hopi indians that are traditionally an agricultural
> > based culture. When they were eventually exposed to a fat/protein
> > (i.e. meat) rich diet, they exploded into a buncha heart attack prone
> > tubbo's! Same with the Japanese. Fish and rice and veggies = good.
> > Move 'em to the US and a predominantly beef and pork and sugar culture
> > and heart attacks went through the roof.
>
> Sorry. This attribution to a single cause doesn't work. With relocation
> and dietary change comes total lifestyle change. Portion size. Physical
> activity. Changes in dietary habits like snacking and sweets. Sleep
> cycles. Employment. It can't be attributed to a single cause.

Indeed!!!

>
> > I lost 30 lbs on Atkins. I also now have one eye laced with floaters
> > where before I had only one. My buddy had the same probs and his
> > ophthalmologist said it was due to excessive cholesterol (he no Atkins).
> > What does this mean? That you don't have a clue what you're talking
> > about.
>
> No, it says that you can't extrapolate to the universal from particular
> instances, particularly on lousy information. Othalmologists aren't a
> good source of nutritional information. There has been no correlation
> that I've ever seen that links floaters with excess cholesterol.
> <http://www.allaboutvision.com/conditions/spotsfloats.htm>
> <http://www.wrongdiagnosis.com/sym/floaters.htm#possible>

I understand that alcohol intake can contribute to floaters,
but so can good old fashioned "aging".

>
> Pastorio
--
Om.

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

In article .com>,
"Brian Huntley" > wrote:

> OmManiPadmeOmelet wrote:
> > For the past two weeks, I've been trying to break a stall [snip]
>
> A mental picture flashed across my mind at the moment I read that. It
> featured a public washroom stall shattering...
>
> Back to your regular programming.
>

<snort>

Ok. ;-)
--
Om.

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

In article >,
Mr Libido Incognito > wrote:

> Bob (this one) wrote on 09 Sep 2005 in rec.food.cooking
>
> > > I lost 30 lbs on Atkins. I also now have one eye laced with
> > > floaters where before I had only one. My buddy had the same probs
> > > and his ophthalmologist said it was due to excessive cholesterol (he
> > > no Atkins). What does this mean? That you don't have a clue what
> > > you're talking about.
> >
> > No, it says that you can't extrapolate to the universal from
> > particular instances, particularly on lousy information.
> > Othalmologists aren't a good source of nutritional information. There
> > has been no correlation that I've ever seen that links floaters with
> > excess cholesterol.
> > <http://www.allaboutvision.com/conditions/spotsfloats.htm>
> > <http://www.wrongdiagnosis.com/sym/floaters.htm#possible>
> >
> > Pastorio
> >
>
> I've lost 60 lbs of the 90 I've been told to lose, following a low carb
> diet (20 carbs a day max.),from 265 to 205 lbs. It took me a year. But I'm
> in good health (my doctor says she is proud of me). My BP is 130/80 quite
> normal. My eyes have improved so I don't require my reading glasses as much
> now, unless the print is fine (like in a phonebook)...in fact my BG level
> is approaching normal (whatever that is) Hb1AC is 5.5 mmol*, BG fasting is
> in the 5.7mmol range, 2pp BG is commonly 4.2 mmol, my LDLs are down and my
> HDLs are up; lowering my total cholesterol and my risk factor ratio is
> below normal but not near 1/2 risk yet. The more weight I lose, the better
> my cholestrol and BG levels become. Without any medications of any kind. I
> could get them a little better by walking 15 minutes a day. But why start
> now? Exercise is what I'll start if I stop losing weight. I feel great and
> I'm not hungry all the time to boot. I was at the Doctor's this afternoon.
>
> I too have heard stories about friends of friends getting sick from low
> carbing, but that's just scare stories nothing everything is secondhand
> evidence, not unlike the aligators in NYC sewers stories.
>
> Now comes the hard part losing 30 lbs more. The next 10 are always the
> hardest. If I can lose 60 lbs anybody can...I have little or no will power.
>
> I'm 77% of the man I was...My goal is to be 67%.
>
> *Multiply mmol by 18.06 to get mg.

Well done! :-)
I've lost 48 so far now as of last nights weigh in, but I still have 73
to go.....

It's a tough fight no matter how you look at it, but low carbing sure
seems to be easier than anything else!

Cheers!
--
Om.

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

On 10 Sep 2005 05:41:30 -0700, Sheldon wrote:

>
> sf wrote:
> > On Thu, 08 Sep 2005 18:07:07 -0500, Andy wrote:
> >
> > > Today I deep fried some thick-sliced bacon in canola in the presto fry-
> > > baby. It worked great! I cooked three slices for about four minutes until
> > > most of the bacon fat dissolved.
> > >
> > > The finished bacon wasn't greasy and was done to the perfect tenderness,
> > > even though _the slices did curl up on themselves_.
> >
> > OK - I understand the concept, but how did you keep it flat?
>
> See above.
>
DUHmb me. Thanks... now they sound worse than ever.

Andy wrote:
>
> Charles Gifford wrote:
>
> > If it will fit in your fry-baby, deep fat fried hamburger patties are
> > excellent! It will make the fat taste better too when you make a batch
> of
> > French fries to go with your hamburger!
> >
> > Charlie
>
> Charlie,
>
> Great!
>
> A deep fried burger with deep fried bacon with cheese and deep fried
> french fries shoehorned under the bun as well!
>
> Call it "The Green Mile Burger".

What? You're not deep-frying the bun too?
How will you get it crispy-crunchy, and yet
ooze fat when you squeeze it?

"kr_gentner" > wrote in message
>
> Is there some rule bacon has to be flat?
>

Sub paragraph of the one that says pizza must be round.

"sf" > wrote in message
...
> On Thu, 08 Sep 2005 18:07:07 -0500, Andy wrote:
>
>> Today I deep fried some thick-sliced bacon in canola in the presto fry-
>> baby. It worked great! I cooked three slices for about four minutes
>> until
>> most of the bacon fat dissolved.
>>
>> The finished bacon wasn't greasy and was done to the perfect tenderness,
>> even though the slices did curl up on themselves.
>>
>> It became part of a yummy bacon cheeseburger.
>>
>> Andy
>
> OK - I understand the concept, but how did you keep it flat?

Is there some rule bacon has to be flat?

Kathy

In article >,
"Edwin Pawlowski" > wrote:

> "kr_gentner" > wrote in message
> >
> > Is there some rule bacon has to be flat?
> >
>
> Sub paragraph of the one that says pizza must be round.
>
>

And Pi are squared. ;-)
--
Om.

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

sf wrote:
> On Thu, 08 Sep 2005 18:07:07 -0500, Andy wrote:
>
>
>> Today I deep fried some thick-sliced bacon in canola in the presto fry-
>> baby. It worked great! I cooked three slices for about four minutes until
>> most of the bacon fat dissolved.
>>
>> The finished bacon wasn't greasy and was done to the perfect tenderness,
>> even though the slices did curl up on themselves.
>>
>> It became part of a yummy bacon cheeseburger.
>>
>> Andy
>
>
> OK - I understand the concept, but how did you keep it flat?


Excepting for sandwiches, why is flat important?


jim

JimLane wrote:
> sf wrote:
>
>> On Thu, 08 Sep 2005 18:07:07 -0500, Andy wrote:
>>
>>
>>> Today I deep fried some thick-sliced bacon in canola in the presto fry-
>>> baby. It worked great! I cooked three slices for about four minutes
>>> until most of the bacon fat dissolved.
>>>
>>> The finished bacon wasn't greasy and was done to the perfect
>>> tenderness, even though the slices did curl up on themselves.
>>>
>>> It became part of a yummy bacon cheeseburger.
>>>
>>> Andy
>>
>> OK - I understand the concept, but how did you keep it flat?
>
> Excepting for sandwiches, why is flat important?

Even for sandwiches. Chopped bacon is easier to bite and chew.

Pastorio

Bob (this one) wrote:

> JimLane wrote:
>> sf wrote:
>>
>>> On Thu, 08 Sep 2005 18:07:07 -0500, Andy wrote:
>>>
>>>
>>>> Today I deep fried some thick-sliced bacon in canola in the presto
>>>> fry- baby. It worked great! I cooked three slices for about four
>>>> minutes until most of the bacon fat dissolved.
>>>>
>>>> The finished bacon wasn't greasy and was done to the perfect
>>>> tenderness, even though the slices did curl up on themselves.
>>>>
>>>> It became part of a yummy bacon cheeseburger.
>>>>
>>>> Andy
>>>
>>> OK - I understand the concept, but how did you keep it flat?
>>
>> Excepting for sandwiches, why is flat important?
>
> Even for sandwiches. Chopped bacon is easier to bite and chew.
>
> Pastorio


You gave me a great idea. Next batch, I'm going to cut the slices into
two or three pieces each so the finished bacon curls are not as bulky as
a whole slice is.

Thanks,

Andy

In article >,
"Bob (this one)" > wrote:

> JimLane wrote:
> > sf wrote:
> >
> >> On Thu, 08 Sep 2005 18:07:07 -0500, Andy wrote:
> >>
> >>
> >>> Today I deep fried some thick-sliced bacon in canola in the presto fry-
> >>> baby. It worked great! I cooked three slices for about four minutes
> >>> until most of the bacon fat dissolved.
> >>>
> >>> The finished bacon wasn't greasy and was done to the perfect
> >>> tenderness, even though the slices did curl up on themselves.
> >>>
> >>> It became part of a yummy bacon cheeseburger.
> >>>
> >>> Andy
> >>
> >> OK - I understand the concept, but how did you keep it flat?
> >
> > Excepting for sandwiches, why is flat important?
>
> Even for sandwiches. Chopped bacon is easier to bite and chew.
>
> Pastorio

Yeah.
You don't end up grabbing it with your teeth and pulling the entire
strip out of the sandwich...

I just used up a packet of thick sliced mesquite bacon.
I pre-grilled it in the Hamilton electric grill to eliminate a good
portion of the bacon grease, then put it in the pressure cooker (chopped
into 1" bite sized pieces) with 2 cups of black soy beans, 4 cups
vegetable stock, 1 large chopped onion, 1 cup of medium Pace picante
sauce and 1 lb. of diced pork shoulder. I then added some garlic powder,
a little white pepper and some grated fresh ginger root. Brought it up
to pressure and let go for 20 minutes, did a quick cool and served.

It was a great way to serve bacon. ;-)
--
Om.

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

JimLane wrote:
> sf wrote:
>> On Thu, 08 Sep 2005 18:07:07 -0500, Andy wrote:
>>
>>
>>> Today I deep fried some thick-sliced bacon in canola in the presto
>>> fry- baby. It worked great! I cooked three slices for about four
>>> minutes until most of the bacon fat dissolved.
>>>
>>> The finished bacon wasn't greasy and was done to the perfect
>>> tenderness, even though the slices did curl up on themselves.
>>>
>>> It became part of a yummy bacon cheeseburger.
>>>
>>> Andy
>>
>>
>> OK - I understand the concept, but how did you keep it flat?
>
> Excepting for sandwiches, why is flat important?
>
> jim

It's an asthetic thing. People see photos of bacon on breakfast menus and
think all bacon should be flat. There are ways to accomplish this, of
course. You can always *iron* the bacon (avoid the steam setting) But
seriously, there are bacon presses if one wants to be bothered with another
gadget to wash up in order to achieve flat bacon.

Personally, I like to bake bacon on a cast iron griddle. For some reason it
tends to remain fairly flat that way all by itself. I've considered using
my slotted broiler pan for the same purpose to make the bacon grease easier
to drain off. I don't cook bacon a lot but I do tend to cut long strips
into 2-3 pieces to make it more manageable.

Jill

Bob (this one) wrote:
> JimLane wrote:
>
>> sf wrote:
>>
>>> On Thu, 08 Sep 2005 18:07:07 -0500, Andy wrote:
>>>
>>>
>>>> Today I deep fried some thick-sliced bacon in canola in the presto fry-
>>>> baby. It worked great! I cooked three slices for about four minutes
>>>> until most of the bacon fat dissolved.
>>>>
>>>> The finished bacon wasn't greasy and was done to the perfect
>>>> tenderness, even though the slices did curl up on themselves.
>>>>
>>>> It became part of a yummy bacon cheeseburger.
>>>>
>>>> Andy
>>>
>>>
>>> OK - I understand the concept, but how did you keep it flat?
>>
>>
>> Excepting for sandwiches, why is flat important?
>
>
> Even for sandwiches. Chopped bacon is easier to bite and chew.
>
> Pastorio

And pray tell, why you can't take those crispy spirals or curls and
break them up? Too much thought or effort for some I guess.


jim

OmManiPadmeOmelet wrote:
> In article >,
> "Bob (this one)" > wrote:
>
>
>>JimLane wrote:
>>
>>>sf wrote:
>>>
>>>
>>>>On Thu, 08 Sep 2005 18:07:07 -0500, Andy wrote:
>>>>
>>>>
>>>>
>>>>>Today I deep fried some thick-sliced bacon in canola in the presto fry-
>>>>>baby. It worked great! I cooked three slices for about four minutes
>>>>>until most of the bacon fat dissolved.
>>>>>
>>>>>The finished bacon wasn't greasy and was done to the perfect
>>>>>tenderness, even though the slices did curl up on themselves.
>>>>>
>>>>>It became part of a yummy bacon cheeseburger.
>>>>>
>>>>>Andy
>>>>
>>>>OK - I understand the concept, but how did you keep it flat?
>>>
>>>Excepting for sandwiches, why is flat important?
>>
>>Even for sandwiches. Chopped bacon is easier to bite and chew.
>>
>>Pastorio
>
>
> Yeah.
> You don't end up grabbing it with your teeth and pulling the entire
> strip out of the sandwich...
>
> I just used up a packet of thick sliced mesquite bacon.
> I pre-grilled it in the Hamilton electric grill to eliminate a good
> portion of the bacon grease, then put it in the pressure cooker (chopped
> into 1" bite sized pieces) with 2 cups of black soy beans, 4 cups
> vegetable stock, 1 large chopped onion, 1 cup of medium Pace picante
> sauce and 1 lb. of diced pork shoulder. I then added some garlic powder,
> a little white pepper and some grated fresh ginger root. Brought it up
> to pressure and let go for 20 minutes, did a quick cool and served.
>
> It was a great way to serve bacon. ;-)


Mesquite bacon? Got a brand name I can work with? Where is it available?
That sounds interesting.


jim

JimLane wrote:
> Bob (this one) wrote:
>
>> JimLane wrote:
>>
>>> sf wrote:
>>>
>>>> On Thu, 08 Sep 2005 18:07:07 -0500, Andy wrote:
>>>>
>>>>
>>>>> Today I deep fried some thick-sliced bacon in canola in the presto
>>>>> fry-
>>>>> baby. It worked great! I cooked three slices for about four minutes
>>>>> until most of the bacon fat dissolved.
>>>>>
>>>>> The finished bacon wasn't greasy and was done to the perfect
>>>>> tenderness, even though the slices did curl up on themselves.
>>>>>
>>>>> It became part of a yummy bacon cheeseburger.
>>>>>
>>>>> Andy
>>>>
>>>> OK - I understand the concept, but how did you keep it flat?
>>>
>>> Excepting for sandwiches, why is flat important?
>>
>> Even for sandwiches. Chopped bacon is easier to bite and chew.
>>
>> Pastorio
>
> And pray tell, why you can't take those crispy spirals or curls and
> break them up? Too much thought or effort for some I guess.

Not everybody likes them crisp. Some like them to have a bit of
resiliency and some <gasp> like it chewy. Believe it or not, there's
more than just one measure of doneness for bacon. I know. News to you...

<LOL> Poor JimLane today. Wants to fight with me. I guess the drubbings
over the years have taken their toll on his attention span and cranial
index. Little guy just running around today biting at my ankles.

So it looks like you've changed your idea to include sandwiches, too,
for bacon fragments. So in order to divert attention from your gaffe,
you pick a fight. Seems like a very little league "Wag the Dog"...

What other league could it be from JimLane...?

Pastorio

In article >,
"jmcquown" > wrote:

> JimLane wrote:
> > sf wrote:
> >> On Thu, 08 Sep 2005 18:07:07 -0500, Andy wrote:
> >>
> >>
> >>> Today I deep fried some thick-sliced bacon in canola in the presto
> >>> fry- baby. It worked great! I cooked three slices for about four
> >>> minutes until most of the bacon fat dissolved.
> >>>
> >>> The finished bacon wasn't greasy and was done to the perfect
> >>> tenderness, even though the slices did curl up on themselves.
> >>>
> >>> It became part of a yummy bacon cheeseburger.
> >>>
> >>> Andy
> >>
> >>
> >> OK - I understand the concept, but how did you keep it flat?
> >
> > Excepting for sandwiches, why is flat important?
> >
> > jim
>
> It's an asthetic thing. People see photos of bacon on breakfast menus and
> think all bacon should be flat. There are ways to accomplish this, of
> course. You can always *iron* the bacon (avoid the steam setting) But
> seriously, there are bacon presses if one wants to be bothered with another
> gadget to wash up in order to achieve flat bacon.
>
> Personally, I like to bake bacon on a cast iron griddle. For some reason it
> tends to remain fairly flat that way all by itself. I've considered using
> my slotted broiler pan for the same purpose to make the bacon grease easier
> to drain off. I don't cook bacon a lot but I do tend to cut long strips
> into 2-3 pieces to make it more manageable.
>
> Jill
>
>

I've started cooking my bacon in the Hamilton Electric grill (similar to
a Foreman, but better).

Keeps it nice and flat, and it's easier to deal with the grease that
cooks off as it drips into the drip tray/drawer. It also keeps it from
spattering all over the place.

If I clean the drip tray prior to cooking the bacon, I can harvest it
for other uses....

Eggs fried in bacon grease. Yum! ;-d
--
Om.

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

In article >,
JimLane > wrote:

> OmManiPadmeOmelet wrote:
> > In article >,
> > "Bob (this one)" > wrote:
> >
> >
> >>JimLane wrote:
> >>
> >>>sf wrote:
> >>>
> >>>
> >>>>On Thu, 08 Sep 2005 18:07:07 -0500, Andy wrote:
> >>>>
> >>>>
> >>>>
> >>>>>Today I deep fried some thick-sliced bacon in canola in the presto fry-
> >>>>>baby. It worked great! I cooked three slices for about four minutes
> >>>>>until most of the bacon fat dissolved.
> >>>>>
> >>>>>The finished bacon wasn't greasy and was done to the perfect
> >>>>>tenderness, even though the slices did curl up on themselves.
> >>>>>
> >>>>>It became part of a yummy bacon cheeseburger.
> >>>>>
> >>>>>Andy
> >>>>
> >>>>OK - I understand the concept, but how did you keep it flat?
> >>>
> >>>Excepting for sandwiches, why is flat important?
> >>
> >>Even for sandwiches. Chopped bacon is easier to bite and chew.
> >>
> >>Pastorio
> >
> >
> > Yeah.
> > You don't end up grabbing it with your teeth and pulling the entire
> > strip out of the sandwich...
> >
> > I just used up a packet of thick sliced mesquite bacon.
> > I pre-grilled it in the Hamilton electric grill to eliminate a good
> > portion of the bacon grease, then put it in the pressure cooker (chopped
> > into 1" bite sized pieces) with 2 cups of black soy beans, 4 cups
> > vegetable stock, 1 large chopped onion, 1 cup of medium Pace picante
> > sauce and 1 lb. of diced pork shoulder. I then added some garlic powder,
> > a little white pepper and some grated fresh ginger root. Brought it up
> > to pressure and let go for 20 minutes, did a quick cool and served.
> >
> > It was a great way to serve bacon. ;-)
>
>
> Mesquite bacon? Got a brand name I can work with? Where is it available?
> That sounds interesting.
>
>
> jim

Yeah. Mesquite bacon. :-)
Problem is, it's the local store brand.

H.E.B. grocery.

Soon's the weather cools off a bit, I could mail you some if you can't
find it?

They also sell a maple bacon.
--
Om.

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

Don Gray wrote:

> It's interesting to me how traditional English cooking of bacon varies
> so much from the USAin way. Some do grill it ie. under a radiant heat,
> but most of us fry it in a frying pan. Your way would be classed as
> overcooking. Maybe your slices are much thicker. Our average would
> probably be 1/8"+ thick. We also have 3 types:
>
> 1. Streaky bacon - alternate bands of meat and fat. Fat runs off
> during frying/grilling.
>
> 2. Middle bacon - a round of lean meat and a streaky end piece edged
> with a fatty rind. Some fat runs off during frying/grilling.
>
> 3. Back bacon - vitually all meat with a thin fatty rind. Little fat
> oozes out during frying/grilling.
>
> What's American bacon like? Does everybody eat it crisped up?
>
> I always have a bacon fat container on hand for frying eggs or
> par-boiled spuds.
>
> Don


Here in Philadelphia we get streaky bacon mostly. That's the kind I use
to deep fry. The thin slices are about 1/16" and the thick is about
1/8" thick.

I'll step out on a limb and say that for the most part yes, we crisp it
up. I like it to still have some flex to it, not stiff and crumbly. It's
also used on other meats for cooking (like bacon wrapped filet mignon)
to add fat to lean meats while cooking or for fun foods like shrimp
lejon.

I don't save bacon grease but I'll cook a few slices to eat and then use
that grease for eggs.

That's my view on "Bacon in America."

All the best,

Andy