Bacon is meat candy. - Page 236

Gn2Dlnd · 01-05-2012, 12:14 AM

Needs a mozzarella filling.

Or a churro.

lashbear · 01-05-2012, 05:10 AM

Quote:

Originally Posted by GreenBear

BACON EXPLOSION FOR THE WIN!
http://www.youtube.com/watch?v=x7pz3mN9JEk

Oh, yes.... you'll fit in here.

Betty · 01-05-2012, 06:59 AM

I like the idea of those - but the bacon is never done enough. I hate chewy fat on bacon. I want it pretty crispy. Same issue with those bacon covered, stuffed jalepenos and such. I've wondered if I may have better results if I parboiled the bacon first.

cirquelover · 01-05-2012, 09:36 AM

I always precook the bacon if I'm wrapping it around something. I hate soggy bacon too.

Snowflake · 01-05-2012, 03:29 PM

Quote:

Originally Posted by cirquelover

I always precook the bacon if I'm wrapping it around something. I hate soggy bacon too.

Thank you Betty and Cirquelover for the great tip!

CoasterMatt · 01-05-2012, 03:30 PM

Soggy bacon is a tool of the devil.

cirquelover · 01-09-2012, 04:29 PM

The best part about making chef Oscars potato soup is the whole house is smelling like bacon.

Later it will be all about eating the soup!

Betty · 01-10-2012, 08:43 AM

Quote:

Originally Posted by cirquelover

The best part about making chef Oscars potato soup is the whole house is smelling like bacon.

Later it will be all about eating the soup!

Recipe?

cirquelover · 01-10-2012, 10:12 AM

I'm
Feeling lazy so here is a link to MC and the recipe; http://micechat.com/forums/gibson-gi...up-recipe.html

If you've made soup you know to add the flour, make Roux, before you add the potatoes, usually use more flour too. I also have to use a lot more chicken broth to cover the potatoes, I've found TJ's to be the best. I just use kitchen shears on the Bacon much easier than rough chopping frozen bacon.

It's even better the second day too!

Betty · 01-10-2012, 11:42 AM

Thanks! It's on my list of things to make for dinner this week.

Edited to add (after viewing recipe) - No wonder it's so good. It's got 32 oz of cream for 6 servings!

01-05-2012, 12:14 AM	#2351
Gn2Dlnd Parmmadore Jim Join Date: Jan 2005 Location: Casita del Queso Posts: 3,810	Needs a mozzarella filling. Or a churro. __________________ Does anyone still wear a hat?
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01-05-2012, 06:59 AM	#2353
Betty Kicking up my heels! Join Date: Jan 2005 Location: The Silver State Posts: 3,783	I like the idea of those - but the bacon is never done enough. I hate chewy fat on bacon. I want it pretty crispy. Same issue with those bacon covered, stuffed jalepenos and such. I've wondered if I may have better results if I parboiled the bacon first. __________________ Nee Stell Thue
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01-05-2012, 09:36 AM	#2354
cirquelover Cruising around in my automobile... Join Date: Jan 2005 Location: Oregon Posts: 2,617	I always precook the bacon if I'm wrapping it around something. I hate soggy bacon too.
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01-05-2012, 03:30 PM	#2356
CoasterMatt BRAAAAAAAINS! Join Date: Jan 2005 Location: One Step Beyond... Posts: 8,802	Soggy bacon is a tool of the devil. __________________ Do you like my photography? Visit photosbymatt.tumblr.com to purchase prints!
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01-09-2012, 04:29 PM	#2357
cirquelover Cruising around in my automobile... Join Date: Jan 2005 Location: Oregon Posts: 2,617	The best part about making chef Oscars potato soup is the whole house is smelling like bacon. Later it will be all about eating the soup!
	Submit to Quotes

01-10-2012, 10:12 AM	#2359
cirquelover Cruising around in my automobile... Join Date: Jan 2005 Location: Oregon Posts: 2,617	I'm Feeling lazy so here is a link to MC and the recipe; http://micechat.com/forums/gibson-gi...up-recipe.html If you've made soup you know to add the flour, make Roux, before you add the potatoes, usually use more flour too. I also have to use a lot more chicken broth to cover the potatoes, I've found TJ's to be the best. I just use kitchen shears on the Bacon much easier than rough chopping frozen bacon. It's even better the second day too!
	Submit to Quotes

01-10-2012, 11:42 AM	#2360
Betty Kicking up my heels! Join Date: Jan 2005 Location: The Silver State Posts: 3,783	Thanks! It's on my list of things to make for dinner this week. Edited to add (after viewing recipe) - No wonder it's so good. It's got 32 oz of cream for 6 servings! __________________ Nee Stell Thue
	Submit to Quotes