1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.
  2. We've had very few donations over the year. I'm going to be short soon as some personal things are keeping me from putting up the money. If you have something small to contribute it's greatly appreciated. Please put your screen name as well so that I can give you credit. Click here: Donations
    Dismiss Notice
Cookies Donations 2021

Food The Bacon Thread

Discussion in 'Tilted Food' started by Leto, Sep 26, 2011.

Page 8 of 8
  1. hamsterball

    hamsterball Seeking New Outlets

    Location:
    Coming soon to a galaxy near you
    --- merged: Jun 6, 2014 at 8:53 PM ---

    I'd do it, but I don't think I could trust myself....;)
     
    Last edited by a moderator: Jun 13, 2014
    hamsterball, Jun 6, 2014
    #141
  2. RedSneaker

    RedSneaker Very Tilted

    Do with me what you will! Muhahaha!
     
    Last edited by a moderator: Jun 13, 2014
    RedSneaker, Jun 6, 2014
    #142
    • Like Like x 1
  3. ralphie250

    ralphie250 Fully Erect Donor

    Location:
    At work..
    You'd be my first stop on the way :)
     
    ralphie250, Jun 6, 2014
    #143
    • Like Like x 1
  4. ralphie250

    ralphie250 Fully Erect Donor

    Location:
    At work..
    Dint temp me. Lol
     
    ralphie250, Jun 6, 2014
    #144
  5. RedSneaker

    RedSneaker Very Tilted

    @borla SHOW ME THE BACON!!
     
    RedSneaker, Jun 6, 2014
    #145
  6. Borla

    Borla Moderator Staff Member

    You are going to hate me. I sometimes finish it on the grill for a few seconds. So I have a pic of that, but I didn't get any after. Everyone started showing up and I got distracted.


    Here is the last shot I snapped.

    [​IMG]
     
    Borla, Jun 6, 2014
    #146
  7. RedSneaker

    RedSneaker Very Tilted

    I'm not gonna hate you. You're Mr. Fancy Pants!

    Looks good. Yummy.
     
    RedSneaker, Jun 6, 2014
    #147
    • Like Like x 2
  8. hamsterball

    hamsterball Seeking New Outlets

    Location:
    Coming soon to a galaxy near you
    In that case, we're gonna be a little late for the bacon......

    Muhahaha.
     
    hamsterball, Jun 7, 2014
    #148
  9. RedSneaker

    RedSneaker Very Tilted

    ::giggles::
     
    RedSneaker, Jun 7, 2014
    #149
    • Like Like x 1
  10. Baraka_Guru

    Baraka_Guru Möderätor Staff Member

    Location:
    Toronto
    My SO has gotten me double-smoked bacon a few times now (yes, I am loved).

    I'm having a difficult time finding methods of cooking it in the oven on its own (mostly its added to recipes). One site suggested 350F for 20 minutes. I know it would depend on the thickness, but these slices are pretty "standard" (somewhat thick despite being so smoked/rendered of its fat).

    I guess I'm wondering if I should try lower temperatures or something. I'm trying to avoid burning it, I guess.

    Any advice? Anyone work with this glorious stuff before?
     
    Baraka_Guru, Feb 22, 2015
    #150
  11. Charlatan

    Charlatan sous les pavés, la plage

    Location:
    Temasek
    I usually lay the bacon between two baking sheets and roast at 200c until done.

    Just peek at 10, 15 and 20. You know how you like your bacon. Take it out when it's done.
     
    Charlatan, Feb 23, 2015
    #151
    • Like Like x 1
  12. snowy

    snowy so kawaii Staff Member

    I also bake my bacon. I use Alton Brown's method.
     
    snowy, Feb 23, 2015
    #152
  13. Baraka_Guru

    Baraka_Guru Möderätor Staff Member

    Location:
    Toronto
    See, I was looking for unconventional techniques because double-smoked bacon has lower moisture. I think something like what @Charlatan posted will work well.
     
    Baraka_Guru, Feb 23, 2015
    #153
  14. Leto

    Leto Slightly Tilted

    Location:
    Toronto
    If I don't put it on the Weber (on a sheet of foil) I broil it. And that's what I've been doing for the past month due to the minus 25 degree temps out there:

    I line a baking sheet with foil, lay out a full pack of bacon and then place it on the top rack of the oven and broil on high. About 5 mins in I (sometimes) flip it, but if I forget, I don't have to. It cooks nicely crisped and no splatter. As I worked the breakfast shift in the Holiday Inn kitchen and cooked many hundreds of trays of bacon in this manner, it is still my preferred (indoor) way to do it. Just don't walk a way and forget it, they will crisp up too nothing.


    (by the way, Maple Leaf has reduced the size of its pack of bacon to 375 g. what is up with that? It's the same price but much less than a pound. sometimes I can find a pack of President's choice at the old size)
     
    Last edited: Feb 23, 2015
    Leto, Feb 23, 2015
    #154
  15. redravin

    redravin Cynical Optimist Donor

    Location:
    North
    I worked at a restaurant where we deep fried ours.
    You probably don't have a fryer but it takes a couple of minutes in a fryer to make crisp, juicy bacon.
     
    redravin, Feb 23, 2015
    #155
  16. ZombieSquirrel

    ZombieSquirrel Brrrrrrrains

    Location:
    Oregon by way of "Oh-hi-ya"
    I accidentally ate bacon the other night. Well, it was in my mouth but I didn't swallow. ;-)

    I was picking at BabySquirrel's leftovers and saw what I thought was a tomato from her soup. Nope. It was bacon. Bleh.

    Carry on with your love of the stuff.
     
    ZombieSquirrel, Feb 23, 2015
    #156
  17. Borla

    Borla Moderator Staff Member

    You came this/close to being accidentally awesome...
     
    Borla, Feb 24, 2015
    #157
    • Like Like x 3
  18. Japchae

    Japchae Very Tilted

    You know you're *always* supposed to swallow, right. Spitting is so gauche.
     
    Japchae, Feb 24, 2015
    #158
    • Like Like x 5
Page 8 of 8