Tagged With bacon

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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.

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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.

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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.

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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.

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"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.

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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.

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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.

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If you are a lover of miso soup, you have most likely heard of dashi, an umami-blasted cooking stock made of seaweed (specifically kombu) and fermented tuna. If you want to make your own super savoury elixir, but don't have any tuna lying around, you can make a smoky spin-off using bacon.

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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.