cute fuzzy bunny
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
It seems crucial to post this important decision making tool at this juncture.
![img_592455_0_3a5098cca623af951c00d4a70f98b909.jpg](/proxy.php?image=http%3A%2F%2Fwww.early-retirement.org%2Fattachments%2Fphotobucket%2Fimg_592455_0_3a5098cca623af951c00d4a70f98b909.jpg&hash=471c02bc8182234bcabaa085254b9b58)
It seems crucial to post this important decision making tool at this juncture.
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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?
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.
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.![]()
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.
Ha
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.
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.
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.Sounds like Don's wife is trying to slowly kill him off![]()
Using a bic lighter, apply a flame to the dangly end of the bacon until a flame is established and it becomes self sustaining
Shirred eggs soon to follow.
/quote]
whats a shirred egg?
.... 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.