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Two people long out of my life burnt and microwaved. The above doesn't even begin to capture the horror.

Bacon is yummy (although long passed into boring as a flavor meme*), and should be cooked as painlessly and stink- and grease mist-free as possible.

* See the wonderful Shut Up Foodies "Shut Up, Bacon."


( 5 comments — Leave a comment )
May. 25th, 2010 10:10 am (UTC)
I don't eat this very often.
Penny and I used to do bacon from a mail-order place that would ship unsliced bacon. When we ran out of that, I discovered that they had "pork Jowl" in the local WinCo, and I use that now when I want the stuff, because I cannot justify the thin-stuff even as something to render down for bacon grease for cooking.

This is the deadly sandwich of doom. Two thick-ish (1/4inch) slices of pig jowl (cross the grain of course) are set in a cast-iron pan on low-to-medium, for as long as it takes to render off a good amount of bacon grease and leave the bacon cooked properly.

So, a couple slices of a good bread, pref. high fiber because you'll NEED it. Remove the bacon to a plate with a folded paper napkin to drain, pour off the bacon grease into a container for later use. If it's a cast-iron pan and there's any residue on the bottom of the pan, scrape it up so it won't make the sandwich stick. Put the bread down to toast on one side.
As it warms, slice one 1/8" to 1/4" slice of Bandon or Tillamook cheddar cheese. Lacking those, any really good non-velveeta cheddar will work. When the bread is toasted, remove one slice, put down a half teaspoon of melted bacon grease, replace the slice uncooked-side-down onto the grease, and place the cheese on that. Put the bacon on top of the cheese. Then, lift the remaining slice, add half teaspoon melted bacon grease, and brown both slices, then flop the bread onto the other slice, squish together, flip, flop, etc.

Decadent but wonderful
May. 27th, 2010 12:11 am (UTC)
I just had a heart attack reading about this sandwich. Sounds heavenly.
May. 27th, 2010 01:14 am (UTC)
I've thought about it in light of the various Food Network Chef competitions and it occurred to me that with some additional treatment it might make an exceptional component in an amuse-bouche -- the little one-bite taste things. One could get maybe four, maybe six of them from a sandwich. It would have to be served tapas style though, on top of a sharp, bright port-wine-sangria with extra lime, to drink afterwards. It might also benefit from a tiny bit of very thinly sliced sweet onion layered in just as the top is placed on.
May. 25th, 2010 04:38 pm (UTC)
Another amazing bacon recipe is "Pig Candy." It's made the same way you make your bacon- on a rack in the oven, but first you coat the bacon strips in dark brown sugar, then you toss them in. The fat makes the brown sugar caramelize and it's AMAZING....
May. 29th, 2010 06:22 pm (UTC)
Love bacon! Love it lots! Love it too much.

Going to try your recipe.
( 5 comments — Leave a comment )


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