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Author Topic: I heart Bacon  (Read 51470 times)

Offline thuffman03

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Re: I heart Bacon
« Reply #15 on: January 04, 2010, 04:23:54 PM »
Some Bacon stuff
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Offline thuffman03

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Re: I heart Bacon
« Reply #16 on: January 04, 2010, 04:24:47 PM »
And some more bacon
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Offline BrianT

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Re: I heart Bacon
« Reply #17 on: January 21, 2010, 05:57:02 PM »

I Love bacon, on the weekend my wife Pat, makes me a nice bacon
sandwich with 1lb of bacon on it and HP sauce.

Keep them coming. ;D
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Re: I heart Bacon
« Reply #18 on: January 21, 2010, 08:03:15 PM »
reminds me of pulp fiction
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Offline MasterBlaster

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Re: I heart Bacon
« Reply #19 on: January 30, 2010, 04:06:13 PM »
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Offline thuffman03

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Re: I heart Bacon
« Reply #20 on: January 30, 2010, 04:11:45 PM »
I like bacon!  That is a good video!
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Offline Magnaryder

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Re: I heart Bacon
« Reply #21 on: February 12, 2010, 10:47:02 PM »
Emerile Lagasse claimes everything is better with pork fat. I begin almost everything I cook with something I sautee. Be it Garlic in butter, bacon, aromatics, whatever. Tom I think you need a sub header where everyone can put their fav recipes. Here's one of mine. CarverFest attendees will atest to the flavors I combine in my cooking.

Chef Magnaryder's Seafood Bisque:

Take 1 lb of bacon and cook 'til done but still tender. Drain.
You'll need 2 quarts of Heavy Cream. Pour in pot and raise heat to simmer.
In frying pan you used for bacon add some butter and sautee 2 cloves of fresh garlic and add 1 large onion that has a fine chop.
Render it down allowing the onions and garlic to carmelize. Drain. Add bacon and onions/garlic to the heavy cream. Add some sea salt and fresh ground pepper, 1/2 teaspoon of Cayenne pepper, 1 teaspoon of Old Bay seasoning, 1 teaspoon of Spanish Paprika, and one 6oz can of tomato paste, bring to slow boil stirring constantly. CUT THE HEAT!! Add 1 lb of Salad shrimp(frozen), 1 lb of Tilapia(frozen) cut in 3/4 in slices, and 1 lb of imitation crab meat(thawed) and cover. in 10 minutes you'll have the best seafood bisque you've ever eaten. You may add milk to get the right consistancy.

at 3 CarverFests we've eaten about 50 quarts of this.

ray     
 
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Re: I heart Bacon
« Reply #22 on: February 13, 2010, 10:08:47 AM »
^^^^^^^ :P
Jesus Ray Does That Sound Incredible. I Can't Wait To Try It This Year At The Fest.

MAN........Does That Sound Good. :o-----BILL(BB3)
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Offline Reverend

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Re: I heart Bacon
« Reply #23 on: May 21, 2010, 08:01:20 AM »
I pulled out my deep fryer last night and made some wings and fries.  I ran out of season salt and realized I've been neglecting my bacon flavored salt.  It kicks ass on fries.  Sliced tomatoes too!
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Offline OCCD

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Re: I heart Bacon
« Reply #24 on: August 16, 2010, 04:05:29 PM »
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Offline OCCD

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Re: I heart Bacon
« Reply #25 on: August 16, 2010, 04:11:51 PM »
I am really hungry for Swine... :o

Check this out gang. Hmmm...

Pig / Pork - Whole or Half - $1 (Shelocta)
Date: 2010-07-04, 8:02PM EDT
Reply to: sale-pk8vf-1825760463@craigslist.org [Errors when replying to ads?]

We have a limited number of pigs to sell - We feed them a quality local hog feed, no slop.
Pigs will be ready for market end of July/August
This is how it works - you will give a deposit of $50 to reserve your whole or half pig, we will schedule with Cunningham Meats in Indiana and deliver to them, you will call Cunningham's and tell them how you would like your meat processed (Ham's, Bacon, Chops, Roast, Sausage, etc.). You will pay $1.25 per pound of hanging weight (a whole pig will be around 175 #) minus the $50 deposit to me and you will pay Cunningham's for the processing and packaging you requested.
Reply if you are interested.
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Offline Reverend

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Re: I heart Bacon
« Reply #26 on: August 17, 2010, 09:46:49 AM »
Support your bacon.

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Offline schwarcw

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Re: I heart Bacon
« Reply #27 on: August 17, 2010, 10:34:30 AM »
I want that bacon now!
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Offline OCCD

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Re: I heart Bacon
« Reply #28 on: August 17, 2010, 04:59:59 PM »
That is some nice bacon!!! :o
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Offline Kingman

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Re: I heart Bacon
« Reply #29 on: August 17, 2010, 06:41:31 PM »
Quote from: RevAmish on August 17, 2010, 09:46:49 AM
Support your bacon.


...I believe that is "SMOKIN" Bacon!!!!!  :P :P :P :P
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