Bacon [merged threads]
Nov 20, 2010 | 11:00 am
#91
Join Date: Feb 2000
Location: Northern California
Programs: UA Premier Gold, 1.5 Million Mile Flyer
Posts: 3,696
Ok, fair enough. For the record, I rarely ever have lettuce on my bacon and tomato sandwiches. It's either bacon-tomato-mayo, or bacon-tomato-avocado-mayo. Salt and pepper of course. No mustard or cold cheese in the same room with bacon.
Nov 20, 2010 | 11:39 am
#92
Join Date: May 2008
Location: YYZ
Programs: AC*SE, SPG Gold, HH D
Posts: 1,130
mmm bacon...
Locally smoked pork from my neighbourhood butcher.
Thick sliced, pan fried in my 90 year old cast iron skillet that's blacker than the devil's soul, chewy with crispy edges.
Now I'm hungry.
Locally smoked pork from my neighbourhood butcher.
Thick sliced, pan fried in my 90 year old cast iron skillet that's blacker than the devil's soul, chewy with crispy edges.
Now I'm hungry.
Nov 22, 2010 | 7:03 pm
#94
Join Date: Jul 2003
Location: louisville,ky usa
Programs: Delta Platinum, HH Diamond, , AA Gold, Bonvoy Titaniu
Posts: 635
Oh, bacon......
Perhaps this for those moments when the real pig isn't available:
http://www.bacn.com/bacon-candle.html
Perhaps this for those moments when the real pig isn't available:
http://www.bacn.com/bacon-candle.html
Nov 24, 2010 | 4:53 am
#97
Join Date: Apr 2006
Location: on the Llano Estacado
Posts: 2,652
To combine thoughts from 2 threads ...
A client recently gave us gift card for Cracker Barrel. After a mediocre breakfast, Mrs. Deubster & I agreed the food was not good enough to use the $7+ card balance on another meal there, so we applied it toward a 2 lb. package of their hickory smoked peppered bacon.
Rather highly priced at slightly over $10 for 2 lbs., but excellent bacon. Some of the best I can recall. Like others who've mentioned above, I do enjoy a good BLT+A (with avocado).
Also, if smoking a low-fat meat such as a tri-tip or market-trimmed brisket on my pellet smoker, I'll use a bacon blanket to supply necessary juiciness and flavor. A wonderful appetizer on my smoker consists of jalepenos stuffed with cheese (I use cream cheese with sharp cheddar mixed in), wrapped in bacon. I'll often put a bunch of these on during the last 2 hours of a long smoking session.
A client recently gave us gift card for Cracker Barrel. After a mediocre breakfast, Mrs. Deubster & I agreed the food was not good enough to use the $7+ card balance on another meal there, so we applied it toward a 2 lb. package of their hickory smoked peppered bacon.
Rather highly priced at slightly over $10 for 2 lbs., but excellent bacon. Some of the best I can recall. Like others who've mentioned above, I do enjoy a good BLT+A (with avocado).
Also, if smoking a low-fat meat such as a tri-tip or market-trimmed brisket on my pellet smoker, I'll use a bacon blanket to supply necessary juiciness and flavor. A wonderful appetizer on my smoker consists of jalepenos stuffed with cheese (I use cream cheese with sharp cheddar mixed in), wrapped in bacon. I'll often put a bunch of these on during the last 2 hours of a long smoking session.
Nov 24, 2010 | 11:41 am
#98
Company Representative - Starwood
Join Date: Nov 2000
Location: Austin, Texas
Programs: Marriott Employee Level
Posts: 31,593
Speaking of appetizers...water chestnuts wrapped in bacon. MMmmmm.
Best regards,
William R. Sanders
Online Guest Feedback Coordinator
Starwood Hotels & Resorts Worldwide
[email protected]
Best regards,
William R. Sanders
Online Guest Feedback Coordinator
Starwood Hotels & Resorts Worldwide
[email protected]
Nov 24, 2010 | 12:53 pm
#99
Join Date: Apr 2007
Location: SEA
Programs: DL Gold, Marriott Gold
Posts: 207
I select Niman Ranch bacon. No nitrites and thick sliced.
Cooking bacon is the key. I bake it in the oven at 375F. for about 20 minutes, in an oven-safe pan, and turn the pan about 1/2 turn midway through. This is easy and requires little attention. The bacon comes out better than when cooked stovetop.
Cooking bacon is the key. I bake it in the oven at 375F. for about 20 minutes, in an oven-safe pan, and turn the pan about 1/2 turn midway through. This is easy and requires little attention. The bacon comes out better than when cooked stovetop.
Nov 26, 2010 | 1:42 pm
#102
Join Date: Aug 2006
Posts: 112
chinese bacon
Any of you who have tried chinese bacon will never want another slice of hickory smoked or god-forbid canadian "bacon" again. It's the perfect combination of saltiness, smoke flavor and chewyness of cured meat. Just like heaven. I believe it's call Jin Hua Bacon (Huo Tui).
A picture for you
http://lh6.ggpht.com/_dPCk1GZoRZg/SR...M/P1010883.JPG
A picture for you
http://lh6.ggpht.com/_dPCk1GZoRZg/SR...M/P1010883.JPG
Nov 26, 2010 | 2:06 pm
#103
Join Date: Jun 2006
Location: KIX, ITM, UKB, YVR
Programs: Star Alliance - AC
Posts: 2,356
Any of you who have tried chinese bacon will never want another slice of hickory smoked or god-forbid canadian "bacon" again. It's the perfect combination of saltiness, smoke flavor and chewyness of cured meat. Just like heaven. I believe it's call Jin Hua Bacon (Huo Tui).
A picture for you
http://lh6.ggpht.com/_dPCk1GZoRZg/SR...M/P1010883.JPG
A picture for you
http://lh6.ggpht.com/_dPCk1GZoRZg/SR...M/P1010883.JPG
Past few months we have tried 6-7 variations of Chinese bacon and we hated them all. Mind you, we eat bacon as part of breakfast with toast and eggs so we want something similar to what we get in North America. Can't find it, we have found Chinese bacon to be salty but no flavour or not thick enough. It becomes a lot like salted cured pork loin which is tasty on another level but it is NOT bacon.
Isn't Huo Tui like a dinner food? It's salted cured pork loin its very tasty but I don't think I can compare it to bacon.
Dec 8, 2010 | 7:25 am
#105
Moderator: CommunityBuzz!, OMNI, OMNI/PR, and OMNI/Games & FlyerTalk Evangelist
Join Date: Nov 2000
Location: ORD (MDW stinks)
Programs: UAMM, AAMM & ExPlat, Hyatt Globalist, Marriott lifetime Plat, IHG Plat, Hilton Diamond
Posts: 24,157
thanks to bk3day who suggested I try a Sonoran Hot Dog when I went to Tucson Arizona earlier this year. The basic make-up of a Sonoran hot dog is a bacon-wrapped hot dog shoved into a soft Mexican roll topped with pinto beans, chopped tomatoes, onions, jalapeno sauce, cheese, mayonnaise, ketchup and mustard. They usually come with a roasted chili on the side sometimes even with roasted green onions. OUTSTANDING !!!!
