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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 http://tinyurl.com/ysc275 (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.

http://flickr.com/photos/briankusler/2337430825/in/photostream/

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

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awesome

[#] 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 considered....an 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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<laughs>

[#] 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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