Bacon is meat candy.

[RStar]

Wouldn't ground bacon be like a bacon flavored sausage patty? If it's not crispy cooked, it's not bacon.

[lashbear]

Tonight on Masterchef, one team cooked lasagne using a combination of chorizo sausage and pork bellies ground together to make the meat sauce. They won !!

I was thinking of trying it once original recipe, and once with bacon or speck instead of the pork bellies.

[Betty]

Have we already discussed bacon cups?

[lashbear]

Not sure - I just did a search, but cups is too short, so I just searched for Bacon (on this thread) and my computer exploded.

[SzczerbiakManiac]

Originally Posted by Ghoulish Delight

Good news!

Just got back from Slater's 50/50. I had the 'merica Burger.

Ho.
Ly.
CRAP it was awesome!

I had the burger as described in the aforementioned link. It was incredibly fücking good. My friends had the all bacon patty but built their own burgers around it. Both of them thought it was fantastic. We all agreed this patty needs to be available year round and we let the manager know how we felt.

[cirquelover]

I am jealous or maybe it's envious. Thanks for reporting back.

[SzczerbiakManiac]

You're envious.

[SzczerbiakManiac]

Bacon Cheesecake with Bourbon Cream from The Gorbals

For dessert we tried the Bacon Cheesecake with Bourbon Cream. This delicacy was created by Chef Lizi Freeman and she definitely knew what she was doing. The cheesecake took our taste buds into bacon euphoria. It was an erotic combination of salty, smokey, sweetness that deepened when the bourbon cream caressed our tongues. And what probably made the bourbon cream so erogenous was the fact that this cream is made with bacon fat as opposed to butter. When you visit, The Gorbals, even if you order the half cut roast head of a pig and think you don’t have enough room for more… You must order this cheesecake. Not only is it original, but it’s also one of the most delicious cheesecakes you will ever try.

[lashbear]

Originally Posted by SzczerbiakManiac

Bacon Cheesecake with Bourbon Cream

First person to find the recipe for this for me so I can make it gets a BIG KISS.

[RStar]

This may take some experimenting, but I would take a regular cheesecake recipe and do the following:

Render out 0.5 Kg bacon (that's metric for about a pound). Save the fat, crumble half of the chilled bacon until fine in a food prcessor. Eat the other half while warm

Run the warm (not hot) bacon fat through cheese cloth to clarify it. Add some to the recipe for the cheesecake, replacing some of the fat in the recipe (butter or cream cheese). I would guess 1/3 to 1/2 cup- but not sure.

Add some of the fine bacon crumbles to the graham cracker crust recipe.

For the cream garnish, take a butter cream recipe, add cold bacon fat in place of half of the butter, and add bouron to taste (use I'd start with about a tablespoon).