Deep fried bacon

Don Gray said:

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

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

Quoted message said:

Don Gray said:

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

I'd have to say that I agree with you, Sir. That's what we do, too.

kili

OmManiPadmeOmelet said:

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

I have baked bacon on a rack at 375F. for years...perfectly flat,
drained bacon every time. No need to buy some other gadget to find a
place to store when not in use.

The best thing about dating a homeless person is that
at the end of the date, you can drop them off anywhere.

Ward Abbott said:

I have baked bacon on a rack at 375F. for years...

That's a LONG time to cook bacon.

Yuck yuck yuck.

Andy

Andy q said:

That's a LONG time to cook bacon.

Yuck yuck yuck.

Yes, Andy...it was in 20 minute segments for over 15 years.....every
Sunday.... Gawd...I gotta stop eating all that bacon!! <vbg>

Ward Abbott said:

OmManiPadmeOmelet said:

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

I have baked bacon on a rack at 375F. for years...perfectly flat,
drained bacon every time. No need to buy some other gadget to find a
place to store when not in use.

How we did it in all my restaurants. Lay it out on a baking sheet with
sides and pop it into a 350° oven. No curls. We used racks when the
bacon was extra-thick, in which case we cooked it at 250° for a longer
time to get most of the fat out.

Pastorio

Don Gray said:

The special flavour which it can add to simple meals like Bubble &

Squeak

Quoted message said:

encourages me to save it.

Don,

Explain "Bubble & Squeak" please.

Andy

kilikini said:

Andy' q said:

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

I'd have to say that I agree with you, Sir. That's what we do, too.

Me too... I detest the mixture of bacon with butter.

Sheldon

In message Andyx q said:

Don Gray said:

It's interesting to me how traditional English cooking of bacon varies
so much from the USAin way.

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'm always trying new ideas - just to see what I'm missing. I'm going to try
deep fry. My wife (I don't know the shorthand for that) would run a mile.
She'll only eat it if it's cooked 1 min/per side. Even I can't face that :-)
I use bacon for all sorts of dishes (apart from breakfast), but never crisped
up! That's what took my interest. Depends on whether it's mainly meaty ie
back bacon or streaky, fat & lean. I use it in quiches, pasties and pies. I
can't imagine a Quiche Lorraine with crispy bacon. I often use it as part of
the base for many of my home made soups - especially those which include
beans and pasta. Along with onions, it seems to bring a tasty flavour to the
meal.

Quoted message said:

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.

Quoted message said:

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

The special flavour which it can add to simple meals like Bubble & Squeak
encourages me to save it. Most times I'll substitute butter, but that alters
the taste. I also use it to perk up fried tomatoes. By the way, I only
indulge in fried meals as a treat ;-)

Quoted message said:

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

That's just what I was looking for. Thanks for your reply. It helps to me to
understand what happens on your side of the pond.

Cheers

Don

In message 'kilikini said:

"Andy" <q> wrote in message

Quoted message said:

Don Gray said:

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.
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

I'd have to say that I agree with you, Sir. That's what we do, too.

kili

Thanks Kili, I'm beginning to get the picture. I should have asked the
question much earlier on :-)

Cheers

Don

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

Quoted message said:

kilikini said:

Andy' q said:

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

I'd have to say that I agree with you, Sir. That's what we do, too.

Me too... I detest the mixture of bacon with butter.

Sheldon

But -- but -- what about a bacon sandwich on buttered white bread?

Felice

In message Andy said:

Don Gray said:

The special flavour which it can add to simple meals like Bubble &
Squeak
encourages me to save it.

Don,

Explain "Bubble & Squeak" please.

Andy

A pretty simple aftermath of a typical Sunday lunch, Andy. Monday, when
you're still recouperating from the weekend's excesses, you look around for
something simple that will neither strain the brain, or involve you in any
real cooking.

You find leftover potatoes, cabbage, (onions, carrots, peas, celery, parsnip)
could be added, dependent on taste. Run a little bacon fat, butter, into a
frying pan (skillet) and heat. Drop in the potato, chopped cabbage and your
other favourite veg into the pan. Season and press down to make a thick
pancake. Heat up and fry until the underside is well browned (8/10 mins).
Flip over and repeat. Turn out onto a hot plate and eat with favourite
sauces, breads etc. It's what, I think, Americans call comfort food. Cheap
but very, very tasty.

Cheers

Don

Andy <q> wrote in news:[email hidden]:

Quoted message said:

Don Gray said:

The special flavour which it can add to simple meals like Bubble &
Squeak encourages me to save it.

Explain "Bubble & Squeak" please.

You know Andy, 0.25 seconds of Google searching would yield:

Quoted message said:

BUBBLE AND SQUEAK

An old English dish, named for the sounds the ingredients make while
cooking (or from the sound one's stomach makes after eating it).
Some sources say it was originally cold boiled beef and chopped
cabbage, others claim it was originally mashed potatoes and cabbage,
while some claim it originally contained all three.

Today it is typically made from leftover potatoes and cabbage fried
together.

Next time, give it a whirl :-)

--

"Compassion is the chief law of human existence."

Dostoevski, The Idiot

In article <[email hidden]>,

Ward Abbott said:

OmManiPadmeOmelet said:

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

I have baked bacon on a rack at 375F. for years...perfectly flat,
drained bacon every time. No need to buy some other gadget to find a
place to store when not in use.

Trust me, this "gadget" is never stored away.
I use it almost daily!

My electric grill has become my favorite cooking device
and I use it to cook the vast majority of the meat I eat
(which is with every meal since I'm a carnivourous low carber).

Just wish I could cook eggs in it. <lol>

They need to invent one with interchangable flat grills!

Cheers!
--
Om.

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

In article <[email hidden]>,

Felice Friese said:

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

Quoted message said:

kilikini said:

"Andy" <q> wrote:
> I don't save bacon grease but I'll cook a few slices to eat and then
> use
> that grease for eggs.

I'd have to say that I agree with you, Sir. That's what we do, too.

Me too... I detest the mixture of bacon with butter.

Sheldon

But -- but -- what about a bacon sandwich on buttered white bread?

Felice

Heh! I was just thinking the same thing...

except I'd use toasted sourdough.
--
Om.

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

In message Michel Boucher said:

Andy <q> wrote in news:[email hidden]:

Quoted message said:

Don Gray said:

The special flavour which it can add to simple meals like Bubble &
Squeak encourages me to save it.

Explain "Bubble & Squeak" please.

You know Andy, 0.25 seconds of Google searching would yield:

Quoted message said:

BUBBLE AND SQUEAK

An old English dish, named for the sounds the ingredients make while
cooking (or from the sound one's stomach makes after eating it).
Some sources say it was originally cold boiled beef and chopped
cabbage, others claim it was originally mashed potatoes and cabbage,
while some claim it originally contained all three.

Today it is typically made from leftover potatoes and cabbage fried
together.

Next time, give it a whirl :-)

But then Michel, life is not all about "googling"! It is, as far as I know,
about friendly interchange of ideas around the world. As you could ascertain
from my answer, there can be individual responses and variants which may
be worth consideration. I know that Andy asked for a response from me, but
you couldn't find mine by "googling". I would have thought that you of all
people, might have a little independent viewpoint raise its head.

Cheers

Don

In message Michel Boucher said:

Andy wrote in news

Quoted message said:

Don Gray said:

The special flavour which it can add to simple meals like Bubble &
Squeak encourages me to save it.

Explain "Bubble & Squeak" please.

You know Andy, 0.25 seconds of Google searching would yield:

Quoted message said:

BUBBLE AND SQUEAK

An old English dish, named for the sounds the ingredients make while
cooking (or from the sound one's stomach makes after eating it).
Some sources say it was originally cold boiled beef and chopped
cabbage, others claim it was originally mashed potatoes and cabbage,
while some claim it originally contained all three.

Today it is typically made from leftover potatoes and cabbage fried
together.

Next time, give it a whirl :-)

But then Michel, life is not all about "googling"! It is, as far as I know,
about friendly interchange of ideas around the world. As you could ascertain
from my answer, there can be individual responses and variants which may
be worth consideration. I know that Andy asked for a response from me, but
you couldn't find mine by "googling". I would have thought that you of all
people, might have a little independent viewpoint raise its head.

Cheers

Don
--
Draco Dormiens Nunquam Titillandus

Felice Friese said:

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

Quoted message said:

kilikini said:

"Andy" <q> wrote:
> I don't save bacon grease but I'll cook a few slices to eat and then
> use
> that grease for eggs.

I'd have to say that I agree with you, Sir. That's what we do, too.

Me too... I detest the mixture of bacon with butter.

Sheldon

But -- but -- what about a bacon sandwich on buttered white bread?

Felice

BLECH! Butter with bacon is disgusting.

I've never heard of a BLT with butter... MAYO!

Sheldon

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

Quoted message said:

Felice Friese said:

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

Quoted message said:

kilikini wrote:
> "Andy" <q> wrote:
> > I don't save bacon grease but I'll cook a few slices to eat and

then

Quoted message said:

Quoted message said:

Quoted message said:

> > use
> > that grease for eggs.
>
> I'd have to say that I agree with you, Sir. That's what we do, too.

Me too... I detest the mixture of bacon with butter.

Sheldon

But -- but -- what about a bacon sandwich on buttered white bread?

Felice

BLECH! Butter with bacon is disgusting.

I've never heard of a BLT with butter... MAYO!

Sheldon

Yes, Mayo, but I also add avocado, swiss cheese and occasionally sprouts
and/or a slice of pineapple. Yes, I realize it's not technically a BLT
anymore, but gosh, it's good.

kili

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

Quoted message said:

On Sun 11 Sep 2005 12:33:05p, kilikini wrote in rec.food.cooking:

Quoted message said:

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

Quoted message said:

Felice Friese wrote:
> "Sheldon" <[email hidden]> wrote in message
> news:[email hidden]...
> >
> > kilikini wrote:
> >> "Andy" <q> wrote:
> >> > I don't save bacon grease but I'll cook a few slices to eat and
> >> > then use that grease for eggs.
> >>
> >> I'd have to say that I agree with you, Sir. That's what we do,
> >> too.
> >
> > Me too... I detest the mixture of bacon with butter.
> >
> > Sheldon
>
> But -- but -- what about a bacon sandwich on buttered white bread?
>
> Felice

BLECH! Butter with bacon is disgusting.

I've never heard of a BLT with butter... MAYO!

Sheldon

Yes, Mayo, but I also add avocado, swiss cheese and occasionally sprouts
and/or a slice of pineapple. Yes, I realize it's not technically a BLT
anymore, but gosh, it's good.

kili

kili, please! :-) This is not, by any stretch of the imagination, a BLT!
It might be delicious, but a BLT it is not.

:-)

BTW, I noticed your picture on my groups page. You are so very pretty!

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

You're too funny, Wayne. I'm proud to call you a friend. (And thank you!)

kili