Text 13764, 90 rader
Skriven 2014-05-30 22:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: bacon
=============
-=> Quoting Janis Kracht to John Guillory <=-

 JG> Wrap the meat loaf in Bacon completely

You can get a nice taste effect just from layering some on top
without getting too extravagant.

 JK> Bacon Explosian

 JK> We joked about the heart-attack factor as we made it and then
 JK> ate it, but we all survived

Like the KFC Double Down it's one of those gimmick meals that is fun
to do once or twice and certainly won't hurt you when eaten
infrequently but it is certainly not an every day meal.

I have to admit that I am beginning to hate the cliche "heart
attack on a plate" every time a rich food is mentioned!

 JG> Bacon Grease was the best for eggs!

I had an elderly widowed uncle who had one large cast iron pan
dedicated to bacon and eggs. It stayed on the stove top overnight
and never went rancid as it got re-heated every morning. The
accumulated bacon fat was about 1 1/2 inches deep. He tried out the
new bacon very carefully on medium heat so as to not scorch and ruin
the old grease. Then he deep fried the eggs, and drained them when
they were ready, with a slotted spoon. I always enjoyed breakfast
at his place. 

 JK> I always save bacon grease - I use it for eggs sometimes but mostly
 JK> potato dishes

Also stir fried greens in a wok.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fritz's Tinga Poblana
 Categories: Mexican, Pork, Bacon, Sausage, Chilies
      Yield: 8 Servings
 
      2 lb Pork shoulder roast
           Cubed 1"; defatted
      1 md Onion, diced
      3    Whole tomato  peeled;
           Seeded diced
      4    Whole tomatillos
           Husked; parboil, chop
      3 sl Bacon; diced
      1    Piece chorizo
      2    Cloves garlic, minced
    1/4 ts Marjoram
    1/4 ts Thyme
    1/3 ts Oregano
      1    Whole bay leaf
      1    Whole chipotle pepper
           Salt and pepper
 
  One of my favorite dishes using chiles chipotles is Tinga Poblana,
  from Puebla in Mexico. Tinga poblana is one of those very Mexican
  dishes. It is to pork what mole poblano is to turkey or chicken. The
  very best tinga poblana has a deep smokey flavor which comes from
  both the chipotles and from the chorizo. Without the chiles and
  sausage, the dish just won't be the same. There are few things in the
  world better than this in a warm tortilla, with a bit of beans,
  rolled up in a taco.

  Remove the casing from the chorizo, break up the meat and place in
  a dutch oven, along with the bacon. Fry until most of the fat is
  rendered. Remove all but 2 Tb grease.
  
  Add the onion and garlic, and saute until limp. Add the tomatoes,
  chiles and spices, and cook for about 5 min. Add the pork, stir well,
  cover tightly and cook over medium low heat until done, approximately
  1 1/2 hours. Watch carefully to see that it does not cook dry. If the
  sauce is too thick, add a little water.

  Recipe by: J. F. "Fritz" Schwaller
  
  FROM: Chile-Heads Mailing List
 
MMMMM

YK Jim
                                                           
... Cigarettes are extremely addictive like bacon or heroin.

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