Quote:
Originally Posted by uncle phil
can't beat this with a stick... |
...I have to add some scrapple to that plate, and, of course, a few more stips of bacon...thick cut and crispy but not too done
Btw, the remnants of frying bacon are another god-given secret pleasure. I collect the bacon drippings in a can that I refrigerate. Then I spread the bacon fat on a piece of nice fresh bread...still warm rye bread is excellent...add some salt, pepper, paprika. Bacon fat makes me happy.