At the risk of being branded a heretic (at least in this thread),
The Kids in the Hall Said it best:



/A shout out to my peeps Bob Evans and Jimmy Dean

now my tummy hurts at the thought.
http://www.vosgeschocolate.com/image...aconBarPop.jpg

Bacon lovers dream come true...

http://img407.imageshack.us/img407/8237/adfx3.jpg

Six (yes, six) strips of bacon between 2 patties and a couple slices of cheese for good measure.

I had a friend who was eating a couple of these each week, so I decided to see what the big deal was. I ordered, I ate, I conquered...and I will never eat another Baconator again.

the only problem i have with these kinds of bacon products is that the bacon is hotel/food service sliced bacon. It's so they can still claim to give you X slices and not kill their profits. Bacon is expensive.

Hotel/Food service bacon is sliced so thin you can barely tell it is bacon even by flavor.

I know you have all been losing sleep over my lack of bacon here...

I just though I would let you all know that I have found a source of good, inexpensive bacon.

My taste buds are rejoicing.

American bacon? Canadian Bacon? Rashers? because that Singaporean bacon was god awful.

I bought it a Carrefour, the French "Hypermarket". They are WalMart's greatest global competitor. Interestingly, they are here and WalMart is not.

But I digress... they have packages of delicious "streaky bacon" for $5. Much more reasonable than the $12 to $15 I was seeing. I had some a couple of weeks ago and it was perfect.

Bacon in Singapore. How globalized we've become. Lucky for you, I guess! Just be careful about where that bacon comes from before it gets to Singapore.
I certainly hope Singapore is more cautious about its food imports than the United States.

Lately I've been enjoying my weekly ration of bacon in the chicken bacon panini at the coffeeshop next door. Yum.

Getting pork here was never a problem. You can't really have Chinese cuisine without pork. They love pork.

Bacon has been available it was just, to my mind, grossly overpriced or just not the right kind of bacon. This is more a result of supply and demand than anything else. While the Chinese population love their pork, they are not big consumers of bacon... Char Siew yes, bacon... not so much.

Its quite obvious the Jews and Muslims are wrong.

No god would be so cruel as to deny his people bacon.

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It's bacon!!!!

well not really but I just like how he exclaims it over and over!!!!

My brother and I always imitate the dog in this commercial whenever Dad cooks bacon for family breakfasts.

BACON POPCORN!!!

2TBLSP Rendered Bacon Fat (dice up cooked bacon for later)
2 handfuls of kernels
1 large stainless steel mixing bowl
splatter guard
oven mitts

heat bacon fat in steel mixing bowl over med flame til it ripples, toss in all the kernels and start moving the bowl around. No need for salt as bacon has already provided it. I use the splatter guard instead of a pot lid to allow steam to escape (instead of making the popcorn chewy). Keep moving the kernels to prevent burning. (You could also toss in 3-4 kernels and wait for them to pop before adding the rest of the kernels). Once it starts popping, keep it moving. I've been told to turn the heat down to low, but I haven't had any problems as long as I keep it moving. Once the popping subsides, remove from heat, top with diced bacon and dig in!

The bacon thread needs this addition from xkcd:

http://img517.imageshack.us/img517/4...nershiplo1.png

Fortunately I am saved by living with a vegetarian. Bacon is a big stinky no-no in this house, though I make up for it by eating it when we go out--bacon cheeseburgers, club sandwiches, bacon with breakfast, bacon on the side just because.

Oh yes!

Now, My wife loves bacon, but cannot stand the way the house smells after our Sunday brunches, post bacon cooking. We've tried running the double fan 600 CFM range hood during cooking and after, closing all the doors in the upstairs etc, using the microwave, oven and stovetop methods for cooking, but to no avail.

Then it struck me. I have a perfectly good Weber propane bbq sitting on the back deck.

So, now, I line the grill with foil, shiny side up, and put the entire pack of bacon out on the foil. medium heat, turning around 5 min mark, and then pulling off just as it gets crispy putting into a serving bowl lined with paper towel. Just as good as indoors, with no smell in the house.

leave the foil on the BBQ until the grease congeals, fold up and through in the trash. Presto. No pan or cookie sheet to clean, or drains getting clogged. No wife complaining about cooking smell all day long. No windows opened wide to air out the house, especially in the dead of winter.

It's clearly a win-win situation.

Two words...Bacon Brittle.

Yes. As in peanut brittle, but with bacon (and pecans) instead of peanuts.

Mmmmmmmmmm

its funny you say that ustwo.. i was under the impression god/g_d was trying to wipe out the christians with coronorey heart disease..

Recipe?

There are two main options with bacon..

1)Bacon Baguette
Bacon + Baguette + HP Sauce (do you get this in America? If not, I suggest an import. It's amazing!)

2)Bacon + Egg bap.
Bacon + fried egg (pop the yolk so it hardens over the top, flip it if need be) + ketchup + bap.


Or man up and have a full English :D

HP Sauce is hard to find in the US, but not impossible.

It is???? Go figure. I had no idea. What about A1 Sauce? It's about the same.

This is why I don't eat bacon anymore:

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1 cup sugar
1/2 cup light corn syrup
1/2 cup water
1 tablespoon unsalted butter
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 cup (about 2 ounces) chopped pecans
1/3 to 1/2 cup cooked bacon bits (6 to 8 ounces uncooked bacon)

Grease or butter a large nonstick baking sheet.

In a medium heavy saucepan, combine the sugar, corn syrup and water over medium heat. Stir until the sugar dissolves and the syrup comes to a boil. Attach a candy thermometer to the pan, increase the heat to high, and cook, without stirring, until the mixture reaches 290 degrees. Immediately remove from the heat.

Stir in the butter, vanilla, baking soda, pecans and bacon bits. Watch out, the mixture will foam. When the foam subsides, pour the hot mixture onto the prepared baking sheet as thinly as possible. Do not use a spatula.

Cool at least 10 minutes before breaking into pieces. Store in a covered container.

Nutrition facts per serving: 233 calories, 7 g fat, 1 g saturated fat, 7 mg cholesterol, 41 g carbohydrates, 2 g protein, 327 mg sodium, 0 g fiber

From Everything Tastes Better With Bacon

http://www.photobasement.com/wp-cont...veredbacon.jpg

Looks delicious.

My initial reaction was one of disgust..

However, having tried chocolate coated salty pretzels and absolutely loving them.. I wouldn't mind giving them a try :p

having been at a food show and one supplier having bacon in one booth and the next booth being chocolate...

I can say.. MMMMMMMMMM it was freakin' YUMMY!

where did you find that available?

http://voodoodoughnut.com/doughnuts/bacon_maple_bar.jpg
Theres a store that sells donuts in Portland that sell this cray donut that has bacon on top of it. You might think it wouldn't taste good but its actually really good. The flavors blend really well.

Is that a maple glaze? Mmmmmm.......

kinda like having bacon with pancakes and maple syrup eh?

The VooDoo Donut Bacon maple bar!!!! Nothing soaks up half a bottle of whisky quite like it does!

Seriously though.

They are damn delicious, regardless of your level of sobriety.

i read it as cock covered bacon for some reason.. i had to so a 2nd take

yes quite dlishs:thumbsup:

kind of like putting cinammon in savoury dishes...I had a pasta meal on Friday where the sauce had pumpkin and cinnamon, plus butter and it was salty. It tasted really amazing...in a very weird way. I can't stop thinking about it because it tasted like nothing I have ever had!

I love bacon, but one of my favourites is an english style bacon sarnie. Just grill or fry bacon, get some fresh bread and open in half, rub cut halves in the bacon pan juices, stick the bacon inside, and slap on some mustard. Bring halves together and get eating! Yum :)

English style requires brown sauce, tippler. :)

I actually bought this very bar once. It was delicious!

Check this out - 50 ways to Use Bacon
http://startcooking.com/blog/395/50-Ways-to-Use-Bacon

Had a nice BLT this morning.

Wow!

I have started to cook my bacon in the oven, just so much easier and comes out perfect. Still eating a lot of turkey bacon over real bacon.

The oven method is the way to go. I like it because it allows me to attain that perfect level of crispiness. I should teach my roommate to cook his bacon in the oven; I imagine the smell would be more contained.

The Bacon Bra:

http://img354.imageshack.us/img354/3...aconbrapq4.jpg

http://www.loona.net/bacon/bacon2.html