Bacon Flowchart - Page 2

donheff · 12-24-2007, 10:02 AM

Quote:

Originally Posted by cute fuzzy bunny

Sounds like Don's wife is trying to slowly kill him off

Nah - just even things out a bit. My family has longer life genes than hers. She thinks it is unfair that silver haired old men are popular sex objects in the old folks homes and doesn't want me to outlast her for long.

mickeyd · 12-24-2007, 01:05 PM

Quote:

Using a bic lighter, apply a flame to the dangly end of the bacon until a flame is established and it becomes self sustaining

Yikes...I thought that I was the one that invented this ~~sinful, unhealthy, disgusting, decadent,~~ interesting activity. Practically every time that I fire up the BBQ, I secretly enjoy a few bacon slices that are attached to the end of skewers.

jazz4cash · 12-24-2007, 08:29 PM

[quote=cute fuzzy bunny;592773]

Shirred eggs soon to follow.

/quote]
whats a shirred egg?

cute fuzzy bunny · 12-24-2007, 10:07 PM

Those are easy. Brush a bunch of ramekins with melted butter. Break one egg into each. Top with a teaspoon or so of cream, or if you dont have that, half and half, or if you dont have that, a teaspoon size chunk of butter. You can throw some grated cheese on top if you're in the mood, but not a lot.

Put in a 350 degree oven for about 9-10 minutes, until almost set. Remove and top with foil. They should still be a little underdone in the middle since they'll stand for at least a few minutes and finish cooking. Run a butter knife around the edges and flip the ramekin upside down over a plate and you get a perfect egg.

What you get is basically a really moist, creamy poached egg without the hassle, plus a nice little lightly browned cream topping. And they hold for 10-15 minutes+ due to the heat holding power of the ramekin. So you can make a bunch of these while baking a bunch of BACON in the same oven.

If you're going to serve them quickly, you can do them the same way in muffin pans.

I can make bacon and shirred eggs for two dozen people in about 15 minutes in the oven with almost no work. Ideal for sunday football brunches.

**Janet H** · 12-24-2007, 10:32 PM

Quote:

Originally Posted by cute fuzzy bunny

.... make a bunch of these while baking a bunch of BACON in the same oven.

If you're going to serve them quickly, you can do them the same way in muffin pans.

I can make bacon and shirred eggs for two dozen people in about 15 minutes in the oven with almost no work. Ideal for sunday football brunches.

Thanks for the suggestion and instructions. I'm doing this in the AM. I have waaay to many relatives in residence this week and this looks about my speed.

cute fuzzy bunny · 12-25-2007, 10:49 AM

Glad to be of service, m'am.

Large ramekins can take two eggs or more eggs, but you might need to cook them longer. Some folks saute some vegetables like peppers or onions and spoon a bit of that into the bottom of the ramekin before cracking the eggs in. You can also cut a 2" round out of the middle of thick bread and use that as a mold for the eggs, or even bake them in a hollowed out tomato.

Emeril of course, goes nuts: Old Fashioned Shirred Eggs Recipe: Recipes: Food Network

Someone here also kicked in a recipe for the er forum cookbook that involved an omelet bar where everyone put what meats/vegetables they wanted into a little plastic bag, some beaten eggs were added and the bags were dropped into a large pan of boiling water, producing a large number of individual omelets all at once.

cute fuzzy bunny · 12-25-2007, 11:01 AM

For large scale breakfast feeding with minimal aggravation, try this one. Breakfast "strata" made up the night before and thrown in the oven in the morning.

* 8 eggs
* 3 cups white bread torn up
* 3 cups cooked cubed ham, sausage or bacon
* 8 oz. grated cheese
* 3 Tablespoons all-pourpose flour
* 1 Tablespoon dry mustard
* 3 Tablespoons butter
* 3 cups milk

In a medium mixing bowl, beat together the following: eggs, seasonings, butter and milk. Set aside.

In a lightly greased 9 x 13 inch pan, layer bread cubes, ham cubes and cheese. Pour ingedients from the mixing bowl over everything. Cover and refrigerate overnight.

In the morning, take it out about 30 minutes in advance and then bake at 350° for 1 hour and 10 minutes until lightly browned. Let set at room temperature 10 minutes before serving.

You may also add cooled sauteed mushrooms, onions, peppers or asparagus in addition to or in place of the meat.

**Janet H** · 12-25-2007, 11:08 AM

CFB - I took your advice and my relatives have decided that maybe I'm not such a disaster in kitchen.

I put some chopped (canned) artichoke hearts and blob of boursin in the bottom of each dish and they turned out great. I flopped them over onto a toasted english muffin half and left the dish covering the egg (on the muffin) and served them. All they had to do was pull off the dish and drool.

Thanks again.

Nords · 12-26-2007, 08:26 AM

http://upload.wikimedia.org/wikipedi...px-Ramekin.jpg

http://www.cheesesupply.com/images/P-23-280.jpg

Me? I'll be at Zippy's...
http://www.96seven44.com/images/zipp...o_omelette.jpg

cute fuzzy bunny · 12-26-2007, 08:32 AM

cute fuzzy bunny · 12-26-2007, 08:36 AM

This version has the ramekins lined with prosciutto, some sauteed mushrooms at the bottom, baked egg on top. The prosciutto crisps up and retains the cup shape.

**Martha** · 12-26-2007, 08:36 AM

Quote:

Originally Posted by Nords

http://www.cheesesupply.com/images/P-23-280.jpg

I first thought Janet had misspelled bourbon.

Quote:

Me? I'll be at Zippy's...
http://www.96seven44.com/images/zipp...o_omelette.jpg

gross.

cute fuzzy bunny · 12-26-2007, 08:39 AM

I just wanna know if theres spam in it.

Better still, maybe I dont wanna know...

REWahoo · 12-26-2007, 08:47 AM

Quote:

Originally Posted by Nords

Me? I'll be at Zippy's...
http://www.96seven44.com/images/zipp...o_omelette.jpg

Looks great to me...no beans! (Those dark spots are raisins, right?)

donheff · 12-26-2007, 09:26 AM

Wow, I am glad the living cheap thread brought me back here. This ramekin stuff sounds great for breakfasts at the weekend cottage. I thought a ramekin was a condom.

Fireup2025 · 12-26-2007, 10:37 AM

Ahhh - fellow bacon aficionados!! You guys are the best! Thank you CFB for the flow chart

USK Coastie · 12-26-2007, 11:13 AM

So CFB if things don't work out in ER you can always open a restaurant that features some of your recipes.

bright eyed · 12-26-2007, 11:52 AM

Quote:

Originally Posted by cute fuzzy bunny

I just wanna know if theres spam in it.

Better still, maybe I dont wanna know...

mmm spam...

haha · 12-26-2007, 12:20 PM

Quote:

Originally Posted by Martha

gross.

Looks good to me. But then I am a grossermensch.

Ha

12-24-2007, 10:07 PM	#24
cute fuzzy bunny Give me a museum and I'll fill it. (Picasso) Give me a forum ... Join Date: Dec 2003 Location: Hot cross bun Posts: 21,381	Those are easy. Brush a bunch of ramekins with melted butter. Break one egg into each. Top with a teaspoon or so of cream, or if you dont have that, half and half, or if you dont have that, a teaspoon size chunk of butter. You can throw some grated cheese on top if you're in the mood, but not a lot. Put in a 350 degree oven for about 9-10 minutes, until almost set. Remove and top with foil. They should still be a little underdone in the middle since they'll stand for at least a few minutes and finish cooking. Run a butter knife around the edges and flip the ramekin upside down over a plate and you get a perfect egg. What you get is basically a really moist, creamy poached egg without the hassle, plus a nice little lightly browned cream topping. And they hold for 10-15 minutes+ due to the heat holding power of the ramekin. So you can make a bunch of these while baking a bunch of BACON in the same oven. If you're going to serve them quickly, you can do them the same way in muffin pans. I can make bacon and shirred eggs for two dozen people in about 15 minutes in the oven with almost no work. Ideal for sunday football brunches. __________________ Mr. Poopyhead

12-25-2007, 10:49 AM	#26
cute fuzzy bunny Give me a museum and I'll fill it. (Picasso) Give me a forum ... Join Date: Dec 2003 Location: Hot cross bun Posts: 21,381	Glad to be of service, m'am. Large ramekins can take two eggs or more eggs, but you might need to cook them longer. Some folks saute some vegetables like peppers or onions and spoon a bit of that into the bottom of the ramekin before cracking the eggs in. You can also cut a 2" round out of the middle of thick bread and use that as a mold for the eggs, or even bake them in a hollowed out tomato. Emeril of course, goes nuts: Old Fashioned Shirred Eggs Recipe: Recipes: Food Network Someone here also kicked in a recipe for the er forum cookbook that involved an omelet bar where everyone put what meats/vegetables they wanted into a little plastic bag, some beaten eggs were added and the bags were dropped into a large pan of boiling water, producing a large number of individual omelets all at once. __________________ Mr. Poopyhead

12-25-2007, 11:01 AM	#27
cute fuzzy bunny Give me a museum and I'll fill it. (Picasso) Give me a forum ... Join Date: Dec 2003 Location: Hot cross bun Posts: 21,381	For large scale breakfast feeding with minimal aggravation, try this one. Breakfast "strata" made up the night before and thrown in the oven in the morning. * 8 eggs * 3 cups white bread torn up * 3 cups cooked cubed ham, sausage or bacon * 8 oz. grated cheese * 3 Tablespoons all-pourpose flour * 1 Tablespoon dry mustard * 3 Tablespoons butter * 3 cups milk In a medium mixing bowl, beat together the following: eggs, seasonings, butter and milk. Set aside. In a lightly greased 9 x 13 inch pan, layer bread cubes, ham cubes and cheese. Pour ingedients from the mixing bowl over everything. Cover and refrigerate overnight. In the morning, take it out about 30 minutes in advance and then bake at 350° for 1 hour and 10 minutes until lightly browned. Let set at room temperature 10 minutes before serving. You may also add cooled sauteed mushrooms, onions, peppers or asparagus in addition to or in place of the meat. __________________ Mr. Poopyhead

12-25-2007, 11:08 AM	#28
Janet H Administrator Join Date: Feb 2007 Location: Pacific NW Posts: 1,314	CFB - I took your advice and my relatives have decided that maybe I'm not such a disaster in kitchen. I put some chopped (canned) artichoke hearts and blob of boursin in the bottom of each dish and they turned out great. I flopped them over onto a toasted english muffin half and left the dish covering the egg (on the muffin) and served them. All they had to do was pull off the dish and drool. Thanks again. __________________ Throw the bums out - but first, confiscate their bacon

12-26-2007, 08:26 AM	#29
Nords Moderator Emeritus Join Date: Feb 2004 Location: Oahu Posts: 15,096	http://upload.wikimedia.org/wikipedi...px-Ramekin.jpg http://www.cheesesupply.com/images/P-23-280.jpg Me? I'll be at Zippy's... http://www.96seven44.com/images/zipp...o_omelette.jpg __________________ * * For more info see "About Me" in my profile.

12-24-2007, 08:29 PM	#23
jazz4cash Full time employment: Posting here. Join Date: Aug 2004 Location: Laurel, MD Posts: 967	[quote=cute fuzzy bunny;592773] Shirred eggs soon to follow. /quote] whats a shirred egg?

12-26-2007, 08:39 AM	#33
cute fuzzy bunny Give me a museum and I'll fill it. (Picasso) Give me a forum ... Join Date: Dec 2003 Location: Hot cross bun Posts: 21,381	I just wanna know if theres spam in it. Better still, maybe I dont wanna know... __________________ Mr. Poopyhead

12-26-2007, 09:26 AM	#35
donheff Thinks s/he gets paid by the post Join Date: Feb 2006 Posts: 2,377	Wow, I am glad the living cheap thread brought me back here. This ramekin stuff sounds great for breakfasts at the weekend cottage. I thought a ramekin was a condom. __________________ Every man is, or hopes to be, an Idler. -- Samuel Johnson

12-26-2007, 10:37 AM	#36
Fireup2025 Full time employment: Posting here. Join Date: Feb 2007 Posts: 621	Ahhh - fellow bacon aficionados!! You guys are the best! Thank you CFB for the flow chart __________________ Make no mistake, my friend, it takes more than money to make men rich. - A. P. Gouthey

12-26-2007, 11:13 AM	#37
USK Coastie Recycles dryer sheets Join Date: Dec 2006 Posts: 281	So CFB if things don't work out in ER you can always open a restaurant that features some of your recipes. __________________ Maybe its time for pitchforks and torches for the weasels in Washington