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Old 01-14-2009, 01:55 PM   #11
Andrew Thompson
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Re: The bacon thread

Great thread. It brings a tear to my eye.

Quick recipe -

Wrap shrimp, and one fresh basil leaf, with a pice of bacon. Grill. Brush on favorite BBQ sauce (some people like teriyaki - personally I'm not a big fan of teriyaki). Enjoy the goodness.

My wife got me The Bacon Cookbook (WFS) last year for Christmas. She's a good woman!
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Old 01-14-2009, 03:19 PM   #12
Amber Mathwig
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Re: The bacon thread

Cook bacon with chopped onions, salt, pepper. Cut the bacon up as it is cooking.

Mix with BBQ sauce (or if paleo, something else tasty).

Cut the top of a whole cabbage so that you create a little "bowl."

Melt butter and pour onto cabbage, fill "bowl" with bacon mixture.

Wrap in several layers of tinfoil and grill for approximately 45 minutes.

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Old 01-14-2009, 06:53 PM   #13
Kurt A Gross
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Re: The bacon thread

Every food is 3 degrees of separation or less away from bacon. Bacon goes with just about everything.
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Old 01-14-2009, 07:41 PM   #14
Charles Bennington
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Re: The bacon thread

That was Bacon wrapped Lamb a couple nights ago.

I'm at 16 slices today and getting ready to go back for more!
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Old 01-14-2009, 07:59 PM   #15
Alix Clark
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Re: The bacon thread

Chuck's bacon-wrapped lamb is sheer porcine (and ovine) brilliance. (not to mention an impressive display of basket-weaving skills)

My most recent and memorable bacon experience was in Tasmania - straight to the Wursthaus where they cut the bacon fresh and to your specifications. My specifications? Extra thick! Had it for breakfast with eggs from sister's chickens. That was the pig's pyjamas!
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Old 01-15-2009, 03:09 AM   #16
Jared Lybbert
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Re: The bacon thread

Get ahold of some pork belly and make your own bacon. Its way more tastier then any store bought stuff, also its without all the nitrates used to preserve it while it sits on the shelf.

Not to mention pork belly is pretty cheap by comparasin, the drawback is the time needed to cure it and smoke it. very worthwhile though.
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Old 01-15-2009, 04:32 AM   #17
Gerhard Lavin
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Re: The bacon thread

Pork is palaeo
Bacon is processed with salt and nitrites so isn't paleo. Long term nitrites won't do you many favours.

That said it is tasty stuff either by itself or as an ingredient. Dry cure is great if you can get it. More expensive but as there is no added water probably better value.

I like good old fashioned Irish boiled bacon and cabbage. This was the precursor of corned beef and cabbage.
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Old 01-15-2009, 07:09 AM   #18
Laura Kurth
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Re: The bacon thread

I get Wellshire Farm bacon - it has no nitrite etc. added. Of course it has salt but I don't care about that.

yes it is expensive, but that goes for just about everything I eat these days
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Old 01-15-2009, 07:13 AM   #19
Joseph Gammon
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Re: The bacon thread

anyone have any leads on a good warm bacon vinaigrette? I had it one time at Ruth's Chris on a salad and it was incredible - it had some sweetness to it. Every other time I have ordered it, the taste as been on the horrible side to where I had to get a different dressing.
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Old 01-15-2009, 08:12 AM   #20
Brandon Head
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Re: The bacon thread

I buy fresh cut bacon from the nitrates but it will have a bit more salt than packaged bacon for the "preservation" side. Its a little different color as well but it sure is tasty. Don't know what I would do with out my bacon. Agreed that it goes with just about anything!

Poppers anyone????

Marinated pork loin with jalepeno and onion wrapped in bacon in bite sized pieces and grilled with a dab on bbq sauce.....MMMMMMMMMMMM

Cut up bacon with cut up zucchini and scramble eggs into it. Pure greatness! sub spinach, squash, carrots, cabbage, etc for the zucchini!

Great thread!
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