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Bacon Flowchart
Old 12-23-2007, 11:04 AM   #1
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Bacon Flowchart

It seems crucial to post this important decision making tool at this juncture.

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Old 12-23-2007, 11:14 AM   #2
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Also, in case there was any need of further information...

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Be fearful when others are greedy, and greedy when others are fearful. Just another form of "buy low, sell high" for those who have trouble with things. This rule is not universal. Do not buy a 1973 Pinto because everyone else is afraid of it.
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Old 12-23-2007, 11:19 AM   #3
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You may need to revisit that epitaph post.....

"But he really LOVED bacon....."

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Old 12-23-2007, 11:29 AM   #4
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Knowing that I just made a hundred people go off and make bacon is enough of a reward.
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Old 12-23-2007, 11:31 AM   #5
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It seems crucial to post this important decision making tool at this juncture.

A fellow traveler. DH and I are members of the bacon of the month club. We can relate. Thanks for the photo...truly a thing of beauty.
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Old 12-23-2007, 11:31 AM   #6
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Knowing that I just made a hundred people go off and make bacon is enough of a reward.
Just for clarification, do you mean "make bacon" as in cook it, or as in how hogs make bacon?
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Bacon on a fork
Old 12-23-2007, 11:32 AM   #7
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Bacon on a fork

I took the following off the 'net while surfing:

Attach a slice of bacon, preferably thin sliced, to a fork, piercing near the end of the slice with the rest of the bacon dangling. Have a plate ready.

Using a bic lighter, apply a flame to the dangly end of the bacon until a flame is established and it becomes self sustaining. Keep moving the bacon with the fork to fan the flame a little and keep it going, while concurrently preventing it from growing too large. Watch out for flying globs of hot bacon fat. As the bacon "cooks", the flame will travel up the slice in search of more combustible fat. When the flame from the bacon has reached the fork and the bacon is largely cooked, blow it out and drop the slice on a plate.

Repeat process, eating the cooked slice while cooking the second.

When you get good at this, you can go with two forks and light the raw strip from the cooked one, "chain bacon burning" is a much revered talent.

After a bit of consideration, you may identify many other food products that due to a fat/oil content or sufficiently dry and combustible elements...can also be lit on fire and cooked or crisped independent of any cooking apparatus.

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Old 12-23-2007, 11:44 AM   #8
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Just for clarification, do you mean "make bacon" as in cook it, or as in how hogs make bacon?
Whatever you want it to be!
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Be fearful when others are greedy, and greedy when others are fearful. Just another form of "buy low, sell high" for those who have trouble with things. This rule is not universal. Do not buy a 1973 Pinto because everyone else is afraid of it.
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Old 12-23-2007, 11:45 AM   #9
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Quote:
Originally Posted by ScooterGuy View Post
I took the following off the 'net while surfing:

Attach a slice of bacon, preferably thin sliced, to a fork, piercing near the end of the slice with the rest of the bacon dangling. Have a plate ready.

Using a bic lighter, apply a flame to the dangly end of the bacon until a flame is established and it becomes self sustaining. Keep moving the bacon with the fork to fan the flame a little and keep it going, while concurrently preventing it from growing too large. Watch out for flying globs of hot bacon fat. As the bacon "cooks", the flame will travel up the slice in search of more combustible fat. When the flame from the bacon has reached the fork and the bacon is largely cooked, blow it out and drop the slice on a plate.

Repeat process, eating the cooked slice while cooking the second.

When you get good at this, you can go with two forks and light the raw strip from the cooked one, "chain bacon burning" is a much revered talent.

After a bit of consideration, you may identify many other food products that due to a fat/oil content or sufficiently dry and combustible elements...can also be lit on fire and cooked or crisped independent of any cooking apparatus.

Gee, I wonder who wrote that... ?
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Old 12-23-2007, 02:56 PM   #10
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Maybe there is a correlation between people who manage ER, and People Who Love Pork?

Most of my friends have no money, and eat no pork. They eat stuff like BST free yogurt and shade grown, free trade seed pods.

Whereas people on this board are rich or near rich, and feed freely on bacon, sausage, pork chops and roasted loins. Not to mention pork rinds at midnight.

What's up with this? Oops, got go, my Jimmie Dean Hot Pork sausage needs turning.

Ha
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Old 12-23-2007, 08:21 PM   #11
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I love the thought of bacon, the scent of bacon cooking and the eating of said bacon.

20 minutes after consumption, I'm running around the house like a crazy woman with the air freshener.
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Old 12-23-2007, 08:24 PM   #12
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I love the thought of bacon, the scent of bacon cooking and the eating of said bacon.

20 minutes after consumption, I'm running around the house like a crazy woman with the air freshener.
My son came over a few mornings ago- he said, "Man, this whole building smells like yummy bacon." Thanks to Ha.

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Old 12-23-2007, 08:24 PM   #13
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I love the thought of bacon, the scent of bacon cooking and the eating of said bacon.

20 minutes after consumption, I'm running around the house like a crazy woman with the air freshener.
Yep. That's why I try to do all our bacon cooking on the gas grill...
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Old 12-23-2007, 08:36 PM   #14
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For some unexplicable reason I don't like bacon. I like all other commonly eatin meat just not bacon. I can eat a dozen sausage links in a sitting but not more than half of one piece of bacon.
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Old 12-24-2007, 12:47 AM   #15
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My son came over a few mornings ago- he said, "Man, this whole building smells like yummy bacon." Thanks to Ha.

Ha
Maybe you could get him one of these?
Attached Images
File Type: jpg bacon.jpg (22.0 KB, 1076 views)
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Old 12-24-2007, 07:46 AM   #16
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Ah bacon. Every week I go by the local diner and get a plate of eggs over easy with bacon. DW orders bacon but doesn't eat it. A portion of hers goes on my English Muffin sandwich style. The remainder goes to the dogs who are impatiently waiting outside.

My favorite morning of the week. Screw the sat fat - Lipitor takes care of that.
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Old 12-24-2007, 08:27 AM   #17
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For some unexplicable reason I don't like bacon. I like all other commonly eatin meat just not bacon. I can eat a dozen sausage links in a sitting but not more than half of one piece of bacon.
You just havent had good bacon yet.

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Be fearful when others are greedy, and greedy when others are fearful. Just another form of "buy low, sell high" for those who have trouble with things. This rule is not universal. Do not buy a 1973 Pinto because everyone else is afraid of it.
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Old 12-24-2007, 08:32 AM   #18
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Ah bacon. Every week I go by the local diner and get a plate of eggs over easy with bacon. DW orders bacon but doesn't eat it. A portion of hers goes on my English Muffin sandwich style. The remainder goes to the dogs who are impatiently waiting outside.

My favorite morning of the week. Screw the sat fat - Lipitor takes care of that.
LOL!!! My doctor would view that askance, I'm afraid.

I can relate, though. I absolutely ADORE bacon. If it wasn't so fattening, I would eat a lot of it.
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Old 12-24-2007, 08:44 AM   #19
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Sounds like Don's wife is trying to slowly kill him off
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Be fearful when others are greedy, and greedy when others are fearful. Just another form of "buy low, sell high" for those who have trouble with things. This rule is not universal. Do not buy a 1973 Pinto because everyone else is afraid of it.
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Old 12-24-2007, 10:25 AM   #20
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Mmmm...a whole pound of bacon is in the oven...

Shirred eggs soon to follow.

Gosh, I might have to make some cheddar biscuits and sweet potato hash browns while I'm at it, since the oven is doing all the work!
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Be fearful when others are greedy, and greedy when others are fearful. Just another form of "buy low, sell high" for those who have trouble with things. This rule is not universal. Do not buy a 1973 Pinto because everyone else is afraid of it.
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