Deep fried bacon

kilikini said:

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

Quoted message said:

Wayne Boatwright said:

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

>
> "Sheldon" <[email hidden]> wrote in message
> news:[email hidden]...
>>
>> Felice Friese wrote:
>> > "Sheldon" <[email hidden]> wrote in message
>> > news:[email hidden]...
>> > >
>
> Yes, Mayo, but I also add avocado, swiss cheese and occasionally

sprouts

Quoted message said:

Quoted message said:

> 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!

Ok.. what gives? Link to her picture!!

The rest of us want to meet her too!
Chuck

Okay, okay........... http://www.geocities.com/kilikini1/me.html

Try it. See if the link works. I just made it.

kili

Oh Yeah.. you be what we call a "hottie"!.. but didn't need to post
picture of HUBBIE!..

kilikini said:

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

Quoted message said:

Wayne Boatwright said:

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

>
> "Sheldon" <[email hidden]> wrote in message
> news:[email hidden]...
>>
>> Felice Friese wrote:
>> > "Sheldon" <[email hidden]> wrote in message
>> > news:[email hidden]...
>> > >
>
> Yes, Mayo, but I also add avocado, swiss cheese and occasionally

sprouts

Quoted message said:

Quoted message said:

> 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!

Ok.. what gives? Link to her picture!!

The rest of us want to meet her too!
Chuck

Okay, okay........... http://www.geocities.com/kilikini1/me.html

Try it. See if the link works. I just made it.

kili

Oh Yeah.. you be what we call a "hottie"!.. but didn't need to post
picture of HUBBIE!..

On Sun 11 Sep 2005 07:35:27p, Chuck wrote in rec.food.cooking:

Quoted message said:

kilikini said:

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

Quoted message said:

On 11 Sep 2005 21:51:15 +0200, Wayne Boatwright
<[email hidden]> wrote:

>On Sun 11 Sep 2005 12:33:05p, kilikini wrote in rec.food.cooking:
>
>>
>> "Sheldon" <[email hidden]> wrote in message
>> news:[email hidden]...
>>>
>>> Felice Friese wrote:
>>> > "Sheldon" <[email hidden]> wrote in message
>>> > news:[email hidden]...
>>> > >
>>
>> 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!

Ok.. what gives? Link to her picture!!

The rest of us want to meet her too!
Chuck

Okay, okay........... http://www.geocities.com/kilikini1/me.html

Try it. See if the link works. I just made it.

kili

Oh Yeah.. you be what we call a "hottie"!.. but didn't need to post
picture of HUBBIE!..

LOL! Oh, yeah she did! :-) kili is a VERY happily married lady.

--
Wayne Boatwright *¿*
____________________________________________

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

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

Quoted message said:

On Sun 11 Sep 2005 07:35:27p, Chuck wrote in rec.food.cooking:

Quoted message said:

kilikini said:

"Chuck" <[email hidden]> wrote in message
news:[email hidden]...
> On 11 Sep 2005 21:51:15 +0200, Wayne Boatwright
> <[email hidden]> wrote:
>
> >On Sun 11 Sep 2005 12:33:05p, kilikini wrote in rec.food.cooking:
> >
> >>
> >> "Sheldon" <[email hidden]> wrote in message
> >> news:[email hidden]...
> >>>
> >>> Felice Friese wrote:
> >>> > "Sheldon" <[email hidden]> wrote in message
> >>> > news:[email hidden]...
> >>> > >
> >>
> >> 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!
>
> Ok.. what gives? Link to her picture!!
>
> The rest of us want to meet her too!
> Chuck

Okay, okay........... http://www.geocities.com/kilikini1/me.html

Try it. See if the link works. I just made it.

kili

Oh Yeah.. you be what we call a "hottie"!.. but didn't need to post
picture of HUBBIE!..

LOL! Oh, yeah she did! :-) kili is a VERY happily married lady.

Yes I am! I'm one of the few. :~)

kili

OmManiPadmeOmelet said:

In article <[email hidden]>,

Sheldon said:

Felice Friese said:

"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

NOT a BLT!
Those do need mayo, I agree. :-)
We are talking just a plain hot bacon sandwich on toast with butter.

Yum!

Hmm, must be one of those things chalked up to personal quirks, like
how I like sardines on buttered seeded rye bread, heavily buttered both
slices. Ya know, as quirky as we are doncha think we'd be fantastic
together in the sack... we can swap bacon for sardines... I'll do yours
if you do mine. Whaddaya think, squished together with lotsa butter
we'd make a great bacon and sardine sammiche! 😉

Wanna get real kinky, we can do chocolate dipped crispy bacon, anyone
ever... I betcha it's good with bittersweet, dusted with a little
cocoa, in a fancy schmancy box it'll become a classic... Godiva Jerky?
I don't think chocolate dipped sardines though... but you'd love
chocolate sauce on my my King Oscar, U-Bet! LOL

Sheldon

OmManiPadmeOmelet said:

In article <[email hidden]>,

JimLane said:

OmManiPadmeOmelet said:

In article <[email hidden]>,
"jmcquown" <[email hidden]> 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

One of my favorite sandwiches is simply a fresh telera roll, split and
toasted, covered with mashed avocado and broken up bits of crisp bacon.
A little seasoning is all it would ever need. As the bacon where I get
this is always broken up and spread over the avocado smash, pressing the
bread a bit locks the pieces into that.

Oh my!
Tastebud orgasm! :-)

Quoted message said:

I imagine I could well used deep fried bacon on this at home. But that's
too much work, so I nuke it crisp.

Ok, so how do you nuke it crisp???
I've never been able to get bacon to crisp in the microwave!!!

Place strips of bacon between two paper towels, nuke on high about 2 min
per slice. You can interrupt the cycle to check on it every so often.

Quoted message said:

Mom and dad taught me about BAT burgers!
Hamburger, bacon and avocado...
served on toasted English muffin.

Oh. My. Gods...

Agreed. Also done this on a toasted bagel.

jim

jim

OmManiPadmeOmelet said:

In article <[email hidden]>,

JimLane said:

OmManiPadmeOmelet said:

In article <[email hidden]>,
JimLane <[email hidden]> wrote:

>OmManiPadmeOmelet wrote:
>
>
>>In article <[email hidden]>,
>>"Bob (this one)" <[email hidden]> 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.

Se plenty of maple and, I think apple. I'll check some of the markets
here. No H.E.B.s local.

jim

I can always mail you Mesquite chips too!
I have a couple of trees in my front yard that drop branches from time
to time. <G>

Cheers!

We have mesquite here too.

jim

Okay, mea culpa.

jim

cheffietroll wrote about his having a hard on for me while he
masturbated at the keyboard.:

Pot calling kettle, pot calling kettle.

jim

JimLane said:

cheffietroll wrote about his having a hard on for me while he
masturbated at the keyboard.:

WHAT?

You sick fraud. And now you absolutely define yourself.

Here's what you responded to with this insane post above:

-------------------------------

JimLane said:

Bob (this one) said:

JimLane said:

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,

Quoted message said:

Quoted message said:

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

Quoted message said:

Quoted message said:

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

I see the point of the content went right over your head,
cheffietroll. would you like for me to spell it out in four lettered
words you MIGHT be able to understand?

<LOL> This should be rich. JimLane offering others - any others -
language lessons. Or any kind of lessons.

And it should be "four-letter words" with "four-letter" as an adjective.
Like feather-brained JimLane.

Quoted message said:

The point of deep frying them IS to get them crisp.

Sorry, Boner. The point of deep frying them is to cook them. The degree
of cooking is arbitrary and up to the individual. In my sundry
restaurants, resorts, country clubs we deep-fried bacon daily. It's a
normal restaurant technique, among several others, for cooking bacon. In
the ski resort, we did probably 75 pounds a day in the fryers.

Quoted message said:

Simple idea, got it? Then someone said they did not like the bacon

curled. Well if you don't want it curled you would not deep fry it.

Quoted message said:

Did you get that?

Sorry, again, Sparky. Restaurants routinely deep fry bacon to the chewy
stage and cool it for sandwiches. Pile the cooked bacon into metal hotel
pans (usually 1/3 or 1/6 size and rest on the cooler part of the grill).
Cooks pick up the softly fried bacon and press it on the grill for a few
minutes to heat through for sandwiches.

Quoted message said:

I asked what the problem was with this curled bacon other than for

sandwiches? again, cheffietroll, it is about deep fried bacon,

Quoted message said:

remember? Haven't lost that thought yet, have you?

It is a singular hilarity to have JimLane lecture over his head.
Preaching his childish snideness and be so wrong. It's genuinely funny
to watch these acrobatics to then see him land on his scant IQ.

But do carry on, Zippy. Never let the fact that you have no idea what
you're talking about stop you. Why start now?

Quoted message said:

Okay, not we can move on.

I said those curls could be broken up to spread them out on a
sandwich, so flat is not really an issue.

And the original post went whoooooshing over your head. It said:

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

See the word "tenderness" in there, Buttwad? Does that sound like it
will crumble? Do tender things crumble on your planet?

Quoted message said:

Getting it?

Actually, JimLane, you said this:
"Excepting for sandwiches, why is flat important?"

So until I brought it up, you thought that bacon for sandwiches had to
be flat. And it wasn't until I said that chopped bacon could be used for
sandwiches that you trotted out your further assumption that deep frying
bacon *must* give you crisp results. It doesn't, of course. But you said:

"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 everyone likes bacon crisp - the OP, for example. Too complicated a
thought for you? That's why I said to chop it. It's tender.

If only you could begin to grasp the lameness of your frantic flopping
around like this. If only you could see how funny it is for you to post
some stupid [censored] - your usual fare - get called on it, and try to divert
attention from your absurdities by assaults like this sad effort.

Quoted message said:

Good, now take your meds and call your doctor in the morning. Perhaps
he'll change the dosage or give you something that works better.

Poor JimLane. Try as you might, you just don't have it. You know little
about food, nothing about language and less about logic. And yet you
insist on following me around and trying to score points.

Quoted message said:

Or you can call your mommy and have her kiss you on the head and make
it feel all better!

My mommy's dead, JimLane. Get your head out of your ass and try to act
like a grownup, even if it's just acting.

Pastorio
--------------

Quoted message said:

Pot calling kettle, pot calling kettle.

Do you not understand what the cliche' means? Obviously not. You've
become a sad case, Jim. I liked you better when you had a semblance of
integrity when you picked these fights. That's all gone now.

Sad, sad show.

Pastorio

jmcquown said:

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.

Bacon press a gadget? Mine hardly would be classified as such. To me
gadgets imply mechanical works, my press is a round piece of cast iron
with a handle. It's useful not only for keeping bacon flat (which we
never eat anyway) but pressing down quesadillas, grilled cheese
sandwiches, etc. Those can be pressed while I'm fixing other stuff to
accompany the meal. It gets treated like any of my other cast iron - no
soap and water washing at all. All the press gets is a quick wipe down
with paper towels.

Sandi

In article <[email hidden]>,

JimLane said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

JimLane said:

OmManiPadmeOmelet wrote:

>In article <[email hidden]>,
> "jmcquown" <[email hidden]> 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

One of my favorite sandwiches is simply a fresh telera roll, split and
toasted, covered with mashed avocado and broken up bits of crisp bacon.
A little seasoning is all it would ever need. As the bacon where I get
this is always broken up and spread over the avocado smash, pressing the
bread a bit locks the pieces into that.

Oh my!
Tastebud orgasm! :-)

Quoted message said:

I imagine I could well used deep fried bacon on this at home. But that's
too much work, so I nuke it crisp.

Ok, so how do you nuke it crisp???
I've never been able to get bacon to crisp in the microwave!!!

Place strips of bacon between two paper towels, nuke on high about 2 min
per slice. You can interrupt the cycle to check on it every so often.

Sounds pretty simple, thanks!
I'll give that a shot.

I've just started experimenting using the electric grill for bacon.
We don't eat it very often and I only bought it last time to use with
the beans.

It came out so well, I bought more. <G>

Some will be eaten as plain bacon and eggs this time methinks.

Quoted message said:

Quoted message said:

Mom and dad taught me about BAT burgers!
Hamburger, bacon and avocado...
served on toasted English muffin.

Oh. My. Gods...

Agreed. Also done this on a toasted bagel.

Yum! :-)

Quoted message said:

jim

--
Om.

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

In article <[email hidden]>,

JimLane said:

We have mesquite here too.

jim

Ok, I'm in the Austin/San Antonio corridor.

Where are you?
--
Om.

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

In article <[email hidden]>,

SD said:

jmcquown said:

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.

Bacon press a gadget? Mine hardly would be classified as such. To me
gadgets imply mechanical works, my press is a round piece of cast iron
with a handle. It's useful not only for keeping bacon flat (which we
never eat anyway) but pressing down quesadillas, grilled cheese
sandwiches, etc. Those can be pressed while I'm fixing other stuff to
accompany the meal. It gets treated like any of my other cast iron - no
soap and water washing at all. All the press gets is a quick wipe down
with paper towels.

Sandi

Ditto here. :-)
I also have a bacon press and it's handy to keep cut sausages from
curling up.

Mine is rectangular, cast iron, with a wood handle.

The bottom of the iron is embossed with a piggy, so it's decorative.
--
Om.

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

SD said:

jmcquown said:

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.

Bacon press a gadget? Mine hardly would be classified as such. To me
gadgets imply mechanical works, my press is a round piece of cast iron
with a handle.

So is a shovel, a hammer...

The word gadget in no way implies a degree of complexity.

A device needs no moving parts to be mechanical, the mere fact that a
device is used to exert pressure makes it mechanical (ie. PSI), a
simple pry bar is a gadget, probably they world's oldest. Btw, a
device need not be mechanical, an electronic device also qualifys as a
gadget.

A bacon press is most definitely a gadget... a rather simple gadget,
right alongside paper weights and book ends, but a gadget nevertheless.
Whether an inanely ridiculous Rube Goldberg or highly functional in
it's simplicity is of no bearing for qualifying a device a gadget...
all that's required is vernacular. Saying a bacon press is not a
gadget because it's a bacon press is not logical, were that so nothing
would qualify as a gadget... at your level of intellect we need to burn
all the thesauruses, because in your world synonyms do not exist... of
course that makes you not only illogical but also illiterate, not just
a functional illiterate but an absolute illiterate... one must imagine
your ablity to communicate consists entirely of a limited number of
specific grunts.

Merriam Webster Thesaurus

Entry Word: gadget
Function: noun
Text:
an interesting and often novel device with a practical use <she tried
out a new gadget for weeding the garden>
Synonyms appliance, contraption, contrivance, gimmick, gizmo ( or
gismo), jigger
Related words implement, instrument, tool, utensil; ingenuity,
innovation, invention; accessory, adjunct; mechanism, trick

Sheldon

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

Quoted message 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!

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.

Question is - Is that due to the diet, or is it due to the change in diet?

It is illogical to assume the contents of the diet can be extended to those
of another population, an extension very popular in pop-science: however,
the rules of logic say that the observed result of a single isolate can be
associative as easily as causitive.
This associative-rather-than-caustive effect is buttressed by studies of
fat-consuming cultures which suggest that fat and sugar is not the culprit
for many such diseases. E.g., studies on Eskimos show they have no
problem with a predominantly-fat diet; they have a low-to normal incidence
of fat-related disease when on their traditional diet. Studies on South
Seas cultures who consume large amounts of (cane) sugar have no more
sugar-related diseases than other cultures who do not customarily eat large
amounts of sucrose.
But when they get fruits and veggies and in effecct the other's diet -
increased disease.

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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

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

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JimLane said:

hob said:

Most of the old cooks around here used to keep a jar of bacon grease

near

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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

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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.

Good lord - you don't cook the potato in oil hot enough to crust it - do you
assume all the old cooks were that stupid so as to crust a potato when
removing odors?

Do you have any extrapolations or any first hand data based on cooking a
potato in oil not hot enough to "crust it", or is your post just more
"Pastorio Pontifications" ?
I known second-hand of the method used in school kitchens, and from older
cooks - according to the users, with ongoing success - but I can admit have
not personally used it ot tested it. Have you tested it?

If it did, restaurants would do that and

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they don't.

Why would they do that? Most oil kept at temp for days breaks down in heat
and needs to be replaced, a more compelling reason to change oil than than
food odors in the oil.

Salt doesn't dissolve in oil, it settles to the bottom and

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sits there ruining the fat. Nothing removes tastes from fats.

Nothing that you know of, which is far, far different than "nothing".

Filtering

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removes salt from fat.

If you are correct in your claim about its behavior in that "it settles to
the bottom" , then draining the bottom couple inches of oil out also removes
salt.

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The whole point of cooking the potato was to heat the fat to cook any
potential spoilage factors and essentially dehydrate them.

pure speculatation - and - why would one cook a slice of potato in fat and
toss it to "essentailly dehydrate them [potatoes]" ? Do you think those
with more real experience cooking than you are all stupid enough to fry
potatoes in oil merely to dry them out? Or heat the fat to 350 degrees to
remove water?

The potato

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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.

What does a ham shank have to do with odors? Sounds good, but on second
reading it is pure confuscation.
Besides, cracking the shank or cutting the bone is the way to get marrow
out during cooking (that bone doesn't always come cut, FYI).
And who told you the "real reason" was the size of the roasting pan? FYE,
my old roasting pans can fit a whole ham with bone and room to spare.

The potato

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isn't the real reason; it just seems like it should be.

If you haven't tried it or tested it, how would you ever know? And why do
you say such foolish things?

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

Now this part is true.

Pastorio

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

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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

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most of the bacon fat dissolved.

The finished bacon wasn't greasy and was done to the perfect

tenderness,

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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?

presentation - the difference between food and cuisine.

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jim

OmManiPadmeOmelet said:

In article <[email hidden]>,

JimLane said:

We have mesquite here too.

jim

Ok, I'm in the Austin/San Antonio corridor.

Where are you?

San Diego.

jim

Bob (this one) wrote: it all his fault, its all his fault.

Watch out bobbieboy, the sky is falling.

He is being petty. I have explained more than several times that I write
on the fly in Usenet and don't proof or spell check as a habit because
this is for recreation. I explained it to you specifically a couple
years ago when you made similar comments. Nice that you have returned to
being the net nanny for spelling and grammar. If that is the level you
have sunken too, net nanny, you have little room for criticizing anyone.
Spelling and grammar police rank about as high as pond scum, bobbie.

Ever since you got your sails trimmed you have been on a hard case with
me. That is a fact.

jim

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>>> Excepting for sandwiches, why is flat important?
>>
>> Even for sandwiches. Chopped bacon is easier to bite and chew.

You can't chop curled bacon? Why is flat bacon important, you haven't
really given an answer to the question.

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> 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,

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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

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span and cranial index. Little guy just running around today biting
at my ankles.

At this point, I've asked questions, bobbieboy, not started a fight.
You, on the other hand are setting up for one.

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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"...

Bogus charge, bobbieboy and you know it. The questions stands: why is
flat bacon important. You haven't really given an answer, instead divert
attention,

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

Pastorio

I see the point of the content went right over your head,
cheffietroll. would you like for me to spell it out in four lettered
words you MIGHT be able to understand?

<LOL> This should be rich. JimLane offering others - any others -
language lessons. Or any kind of lessons.

Well you didn't get it, so here it is again: why is flat bacon important?

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And it should be "four-letter words" with "four-letter" as an adjective.
Like feather-brained JimLane.

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The point of deep frying them IS to get them crisp.

Sorry, Boner. The point of deep frying them is to cook them. The degree
of cooking is arbitrary and up to the individual. In my sundry
restaurants, resorts, country clubs we deep-fried bacon daily. It's a
normal restaurant technique, among several others, for cooking bacon. In
the ski resort, we did probably 75 pounds a day in the fryers.

Okay, I'll concede that. There are also the limp bacon eaters, but that
has nothing to do with what I asked.

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Simple idea, got it? Then someone said they did not like the bacon

curled. Well if you don't want it curled you would not deep fry it.

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Did you get that?

Why is flat bacon important? We're talking about bacon and its uses.
What dish absolutely cannot be done with curled or chopped bacon?
Customer is a diversion on your part. We've not been discussing them and
this is diversionary, and not a very good one at that. Why is flat bacon
important?

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Sorry, again, Sparky. Restaurants routinely deep fry bacon to the chewy
stage and cool it for sandwiches. Pile the cooked bacon into metal hotel
pans (usually 1/3 or 1/6 size and rest on the cooler part of the grill).
Cooks pick up the softly fried bacon and press it on the grill for a few
minutes to heat through for sandwiches.

So, what does this have to do with anything? It has nothing to do with
my key question. God information, but a non sequitur to the question.

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I asked what the problem was with this curled bacon other than for

sandwiches? again, cheffietroll, it is about deep fried bacon,

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remember? Haven't lost that thought yet, have you?

It is a singular hilarity to have JimLane lecture over his head.
Preaching his childish snideness and be so wrong. It's genuinely funny
to watch these acrobatics to then see him land on his scant IQ.

This is bobbie code for I haven't got an answer so will just attack the
questioner.

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But do carry on, Zippy. Never let the fact that you have no idea what
you're talking about stop you. Why start now?

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Okay, not we can move on.

I said those curls could be broken up to spread them out on a
sandwich, so flat is not really an issue.

And the original post went whoooooshing over your head. It said:

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

Glad you finally picked that up. It seems to have escaped your notice
until now also whooshing right past you, otherwise, I am sure you would
have fed me that point before.

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Actually, JimLane, you said this:
"Excepting for sandwiches, why is flat importannt?

So until I brought it up, you thought that bacon for sandwiches had to
be flat. And it wasn't until I said that chopped bacon could be used for
sandwiches that you trotted out your further assumption that deep frying
bacon *must* give you crisp results. It doesn't, of course. But you said:

We've established this is bs, bobbie. An ASSumption on your part. I've
been eating sandwiches with curled, chopped and flat bacon far longer
than you can imagine.

I can recall the year I cooked some real curly bacon, bobbie, and that
was back in 1955. Why was it curly? Boy scout camp out, bacon and a
stick over a fire near Lutsa beach outside Athens Greece. ASSSSSSSume
your way away, bobbie. How smart are you feeling now?

Quoted message said:

"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 everyone likes bacon crisp - the OP, for example. Too complicated a
thought for you? That's why I said to chop it. It's tender.

My question stands: other than sandwiches, why is flat bacon. . .

Can you eat curled bacon with eggs? Can it be used on a sandwich? Can it
be chopped and used in most other places.

Now, chef bob, is there a recipe that absolutely, positively has to have
flat bacon, where curled or chopped bacon cannot be used? Why is flat
bacon important. I can aesthetics coming my way.

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If only you could begin to grasp the lameness of your frantic flopping
around like this. If only you could see how funny it is for you to post
some stupid [censored] - your usual fare - get called on it, and try to divert
attention from your absurdities by assaults like this sad effort.

Now about that 22 versus 223 thing. . . hmmm, stupid cra[p from you,
right? You are in a glass house, bobbie.

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Good, now take your meds and call your doctor in the morning. Perhaps
he'll change the dosage or give you something that works better.

Poor JimLane. Try as you might, you just don't have it. You know little
about food, nothing about language and less about logic. And yet you
insist on following me around and trying to score points.

Far more about them than you are assuming. Do not confuse Usenet posting
with reality.

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Or you can call your mommy and have her kiss you on the head and make
it feel all better!

My mommy's dead, JimLane. Get your head out of your ass and try to act
like a grownup, even if it's just acting.

Being as you are the self-acclaimed expert on everything here vis-a-vis
me, why don;t you demonstrate the technique for me, if you head is not
stuck.

Had I known, I would not have mentioned your mother.

jim