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[#] Sun Mar 09 2008 17:11:36 EDT from Ladyhawke @ Uncensored

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I'm not so much on the turkey bacon.  Part of what makes bacon so yummy is the fat content really - which is the same reason that lean pastrami is for the birds.  But Beefry's not all that bad when you can get it, that's true!

But....mmmmm....Bacon!  :-) 

[#] Sun Mar 09 2008 17:12:45 EDT from Ladyhawke @ Uncensored

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Oh, and Morningstar Strips actually are pretty tasty.  Nothing like bacon even remotely.  But as a completely separate food, they're not bad with lettuce and tomato.

[#] Mon Mar 10 2008 02:07:11 EDT from triLcat @ Uncensored

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Yeah, both my mom and my husband are BT (for those who aren't in the know bt means "people who have returned." That is, they grew up non-religious). They say that morningstar farms bear only the slightest accidental resemblance to bacon. I find it yummy. Since I have no clue what bacon tastes like, I can't compare. The smell seems similar to me, but I've only even smelled bacon a few times.

[#] Mon Mar 10 2008 22:23:47 EDT from 2Dog @ Uncensored

Subject: BBQ

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I'm going to keep this simple because it is.

Last weekend I pulled a pack of boneless/skinless chicky breasts from the freezer.

After thawing I let them soak (marinate for the gourmands) in Wishbone Robusto

Italian dressing for about 3 hours. Meanwhile I was prepping the freshly cleaned

smoker-grill for the first fire of the season. Yay!

I got a good bed of coals going with genuine mesquite wood in the firebox portion.

Then I seared the chicky breasts over the coals for about 2 minutes each side.

Next, I moved them to the smoker part and put an 8" x 8" steel pan filled with

water and mesquite chips on the grate over tha coals.  

About every 10 minutes I would use the tongs to place some of the soaked chips on the coals.

I maintained the temp at 225º (farenheit - don't even speak celsius to me when it comes to BBQ you freak)

and lot's of smoke and steam for about 2 1/2 hours.

Result: Some of the juciest, most flavorful chicken I have ever turned out.

I'm not bragging... I'm just proud of how that technique worked out. TLC = good bbq. :^) 




[#] Tue Mar 11 2008 00:02:44 EDT from IGnatius T Foobar @ Uncensored

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*big green envy* It's still too cold for that kinda cookin' out here.

Sounds yummy.

[#] Tue Mar 11 2008 02:26:48 EDT from triLcat @ Uncensored

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sounds quite yummy, but requires actual effort!

For the simplest juicy chicken in the universe, buy a clay pot like this (sfw and won't even make you hungry, as it's empty in the picture)

Slice some potatoes, put chicken on top, add spices, close, bake at 350 for 2 hours.

voila. chicken and potatoes that taste great and take about 3 minutes of prep time (more if you peel the potatoes, but I never do and nobody minds).


[#] Tue Mar 11 2008 09:22:47 EDT from IGnatius T Foobar @ Uncensored

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Or if you don't feel like spending $60 on a clay baking dish, you can spend $6 on a terra cotta flowerpot, which works just as well.

[#] Tue Mar 11 2008 12:29:21 EDT from triLcat @ Uncensored

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I've been told IKEA's version is about 10 bucks and it's the right shape/size and comes with a lid.

[#] Wed Mar 19 2008 08:11:42 EDT from wizard of aahz @ Uncensored

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Along the lines of the bacon cups.. But this one is not so safe for work.

[#] Wed Mar 19 2008 12:02:00 EDT from Animal @ Uncensored

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[#] Wed Mar 19 2008 13:10:38 EDT from Magus @ Uncensored

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Heh, bacon cups. I see what you did there.

[#] Sat Mar 22 2008 17:51:44 EDT from Ladyhawke @ Uncensored

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wonder what the best way to cook those would be....

[#] Sat Mar 22 2008 18:54:27 EDT from Magus @ Uncensored

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Suggestions I've heard so far include sunbathing (I think that was at flickr) and baking them with a mold like the other cups. I suspect shrinkage would be an issue, though.

[#] Sun Mar 23 2008 13:44:43 EDT from Ladyhawke @ Uncensored

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Hehehe....I'm guessing that somehow shrinkage would not exactly be issue.  :-D

[#] Sun Mar 23 2008 18:23:22 EDT from Magus @ Uncensored

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I don't know. If I operated a retail outlet selling bacon bras and my employees were stealing the bacon, I'd consider it an issue. ;)

I was more thinking that it would be difficult to make sure the post-cooking garment fit adequately. Another concern would be that cooked bacon might be more prone to falling apart than raw. This could be considered a feature.

[#] Wed Mar 26 2008 12:50:12 EDT from Ladyhawke @ Uncensored

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[#] Wed Mar 26 2008 13:05:14 EDT from IGnatius T Foobar @ Uncensored

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You have to include a warning label that reads DO NOT MICROWAVE BACON WHILE BRASSIERE IS BEING WORN.

[#] Wed Mar 26 2008 13:09:15 EDT from wizard of aahz @ Uncensored

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Should the label be made of bacon?

[#] Wed Mar 26 2008 14:24:00 EDT from IGnatius T Foobar @ Uncensored

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That depends on whether the package is made of bacon, I guess.

[#] Fri Mar 28 2008 14:53:31 EDT from Avalondaughter @ Uncensored

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Morningstar Farms Bacon = Giant Bac-O Bits with spongy bits to resemble fat.

Fatty bacon = good bacon.  Two weeks ago I was in London on business and my boss who was traveling with me who usually preferred breakfast at Starbucks, went home a day earlier than I did.  I decided to try the free hotel breakfast.  It was there that I discovered the bacon to end all bacon.  You haven't eaten bacon till you've had British bacon.  I kept going back to the buffet for more. I figured it would be at least a year before I made it back to London, so I needed to fill up. 

Irish bacon is pretty good too though, but it's not as luxuriously fatty.

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