Deep fried bacon

sf said:

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_.

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

See above.

Sheldon

In article <[email hidden]>,

Bob (this one) said:

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.

Thanks Bob. ;-)

Quoted message said:

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.

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?

Quoted message said:

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.

Indeed!!!

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>

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

Quoted message said:

Pastorio

--
Om.

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

In article <[email hidden]>,

Brian Huntley said:

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.

<snort>

Ok. ;-)
--
Om.

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

In article <[email hidden]>,

Mr Libido Incognito said:

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.

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-[censored]." -Jack Nicholson

Sheldon said:

sf said:

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_.

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

See above.

DUHmb me. Thanks... now they sound worse than ever.

Andy said:

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".

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" <[email hidden]> wrote in message

Quoted message said:

Is there some rule bacon has to be flat?

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

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

Quoted message said:

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?

Is there some rule bacon has to be flat?

Kathy

In article <[email hidden]>,

Edwin Pawlowski said:

"kr_gentner" <[email hidden]> wrote in message

Quoted message said:

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-[censored]." -Jack Nicholson

sf said:

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?

Excepting for sandwiches, why is flat important?

jim

JimLane said:

sf said:

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?

Excepting for sandwiches, why is flat important?

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

Pastorio

Bob (this one) said:

JimLane said:

sf said:

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 <[email hidden]>,

Bob (this one) said:

JimLane said:

sf said:

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-[censored]." -Jack Nicholson

JimLane said:

sf said:

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?

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) said:

JimLane said:

sf said:

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 said:

In article <[email hidden]>,

Bob (this one) said:

JimLane said:

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 said:

Bob (this one) said:

JimLane said:

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 <[email hidden]>,

jmcquown said:

JimLane said:

sf said:

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-[censored]." -Jack Nicholson

In article <[email hidden]>,

JimLane said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Bob (this one) said:

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-[censored]." -Jack Nicholson

In message jmcquown said:

JimLane said:

Excepting for sandwiches, why is flat important?

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.

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