Some life-changing events are preserved in perfect detail, like insects trapped in amber; some weasel their way into your consciousness so thoroughly that you’ll never again know for certain what life was like before. I couldn’t tell you where I was when I first learned about Garth’s Breakfast Bowl, but I do know that I’ve thought about it roughly once a week for what feels like my entire life.
One of my most prized possessions is the grease crock I inherited from my grandmother. Whenever she made bacon — which was basically every morning ever — she would remove the strips of fried cured pork, then unceremoniously dump the rendered fat into the crock, along with all the little burnt meaty bits. The crock lived right next to the stove, and she would scoop from it, never measuring, whenever she needed “a little grease.”
Video: There is only one correct way to “dispose” of bacon grease, and that is by consuming it. While it is a fantastic frying oil — especially for eggs and bread — it also makes a superb mayonnaise, a rich and salty compound butter, and a truly transcendent salad dressing.
Crisp bacon and its byproduct, bacon grease, are both very good, and when cooking the strips of fatty pork, you want to make sure you maximise your potential for both. The best way to do this is to start cooking bacon in a cold pan.
An egg and bacon roll is widely regarded to be one of the best hangover cures in existence. But sometimes it just isn't enough. In these extreme head-pounding moments, you need a more powerful - and greasier - solution.
I thought we’d all signed off on every use of bacon. I thought Reddit and Epicurious and Epic Meal Time had taught us that bacon goes with everything. But judging by the looks I get at the diner when I dip my bacon in butter, we have not. We apparently have not collectively agreed that bacon, like french fries or baby carrots, is a dipping food.
Two all beef patties, special sauce, lettuce, cheese, pickles, onions, tomato and bacon on a sesame seed bun.
Macca's have unveiled the Big Mac BLT, a limited-edition summer time treat from the burger behemoth.
Hello, and welcome to Will It Casserole?, the column where I take delicious concepts and re-imagine them as delicious layered creations. I'm very excited to share this week's project with you, which is so tasty it almost hurts.
I recently asked some Lifehacker readers for their favourite ways to jazz up the infinitely riffable instant noodles and, my friends, they did not disappoint.
Beer can bacon burgers. Beer can. Bacon. Burgers. You know you need to make these at your next backyard barbecue. Science demands it. We have the full recipe right here.
"You know what would make this 2AM taco perfect? Bacon. No wait, the whole taco shell... just bacon." I imagine that's the kind of thought process that would inspire someone to make this. And now The Backyard BBQ Show shows you how it's done.
When you're not dealing with vegetables, green isn't the most appetising colour -- especially when it's on your raw bacon. But fear not fellow bacon lover, that weird discolouring is not anything to be worried about.
It's hard to improve on an onion ring, but I dare say the folks at Tastemade have done just that. Instead of dipping the allium loops in a batter and then frying them, they have gone low-carb (and high-taste) by wrapping them in strips of tasty bacon and baking them.
Bacon, in all of its tasty glory, is a slippery ingredient. A little time in the freezer can make it much more manageable.
Hello babies and bibbles, and welcome to a smokey and salty edition of Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator.
If you're whipping up a batch of BLTs or bacon burgers, you're going to need hefty portion of bacon. Here's how to avoid soft, chewy bacon that pulls out of the sandwich on the first bite.
Wilted lettuce is usually thought of as the enemy of delicious salads, but intentionally wilting it (or "killing it", as it is sometimes called) with bacon grease is a thing of beauty.
Some people like as much fat as possible on their bacon, but if you're like me, an equal amount of meat and fat is best. If you want to check the meat-to-fat ratio, flip that package around.
A friend reckons he has it good. His partner cooks a bacon-hash-brown-fry-up for breakfast every day. “Are you sure?” I said. “Because that’s exactly what I would feed my partner if I wanted to bump him off!”
It is easy to fall into the trap of giving people you love lots of ultra-processed, high-kilojoule, nutrient-poor foods because they like them. But immediate pleasure comes at a cost.
