Deep fried bacon

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

Quoted message said:

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 said:

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

Quoted message said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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

Quoted message said:

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 <[email hidden]>, Andy <q>

Quoted message said:

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-[censored]." -Jack Nicholson

In article <[email hidden]>, Andy <q>

Quoted message said:

Wayne Boatwright said:

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

Quoted message said:

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-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

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
news:[email hidden]...

Quoted message said:

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

Quoted message said:

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?

Quoted message said:

Andy

hob said:

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 <[email hidden]>, Andy <q>

Quoted message said:

OmManiPadmeOmelet said:

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-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

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
news:[email hidden]...

Quoted message said:

hob said:

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 said:

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

Quoted message said:

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 said:

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 said:

OmManiPadmeOmelet said:

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.

Quoted message said:

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.

Quoted message said:

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.

Quoted message said:

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 said:

hob said:

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.

Quoted message said:

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

Now this part is true.

Pastorio

OmManiPadmeOmelet said:

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

Quoted message said:

Quoted message said:

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) said:

JimLane said:

hob said:

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.

Quoted message said:

Quoted message said:

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

Andy said:

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?