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Old 05-17-2014, 09:18 PM
 
Location: Chapel Hill, N.C.
36,435 posts, read 41,656,980 times
Reputation: 47000

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Quote:
Originally Posted by WoodstockSchool1980 View Post
Try dicing raw bacon, mixing it into lean ground beef and making burgers with it.
Then it's not lean hamburger anymore! but I bet it does have a terrific flavor. Tonight I cooked green beans in bacon drippings and I scramble eggs in it too. So many good uses for bacon fat.

 
Old 05-17-2014, 09:20 PM
 
Location: Western Oregon
1,379 posts, read 1,226,686 times
Reputation: 1268
Quote:
Originally Posted by no kudzu View Post
Then it's not lean hamburger anymore! but I bet it does have a terrific flavor. Tonight I cooked green beans in bacon drippings and I scramble eggs in it too. So many good uses for bacon fat.
I wasn't saying it was a lean hamburger any more! I was just saying it's damn good! You don't want fatty ground beef with bacon, because your grill will just be a bonfire. So you should use lean beef.
 
Old 05-17-2014, 09:43 PM
 
Location: Houston, TX
17,032 posts, read 26,035,119 times
Reputation: 16166
Don't skimp on bacon or cheese.

Try to reduce portion rather than quality
 
Old 05-17-2014, 09:53 PM
 
Location: SC
8,382 posts, read 5,032,521 times
Reputation: 12039
Quote:
Originally Posted by no kudzu View Post
so how do you buy restaurant supply brand? where?
There is a chef outlet (ChefStore - Operated by US Foods) just opened in Columbia, SC. I have been filling my freezer from there. Pucked up 15 lbs of Bacon for $50 today. That's about the best deal I have found.

Tomorrow I try cooking a couple slices to see how it tastes.
 
Old 05-17-2014, 09:53 PM
 
3,442 posts, read 4,475,189 times
Reputation: 5387
Any bacon lover see those segments of..........." USA OF Bacon " ?

Hour after hour of checking out some of the best bacon places in the USA and all different kinds of uses for bacon.

There was one where the bacon was ground and mixed 50/50 with ground beef for some delicious looking bacon burgers.
 
Old 05-17-2014, 09:55 PM
 
Location: Northeast
1,887 posts, read 1,711,359 times
Reputation: 3736
That's it, making a BLT tomorrow..
 
Old 05-18-2014, 05:23 AM
 
Location: Northeast
1,887 posts, read 1,711,359 times
Reputation: 3736
and a pizza!!
 
Old 05-18-2014, 06:59 AM
 
Location: Near the water
8,219 posts, read 11,254,390 times
Reputation: 3847
Quote:
Originally Posted by no kudzu View Post
DH came home from food lion with Gwaltney 30% reduced fat bacon. It was sliced so thin I could not get one single full slice of bacon . It was literally shredded. my kids , who are used to even slices of bacon (believe me they count) were really upset (I was too) that there was no way to fairly divide up the bacon. I wrote to the company as soon as I could. said 3-5 day before they answer.
Anybody else ever have this problem?
what is your favorite brand of bacon and why?

Yes, yes! We have tried that as well with the same result. DH said not to buy it again. He said who knew there was such thing as bad bacon. LOL!

I have recently learned that Bilo is carrying Hickory Sweet bacon. For many, many years that was the "house brand" for A&P and people swore by it. On my next shopping trip I will pick that up..you may want to give it a try.
 
Old 05-18-2014, 07:34 AM
 
Location: In the realm of possiblities
2,710 posts, read 2,166,203 times
Reputation: 3231
I always marvel at how thin some of the bacon slices are, and the type of slicer they must use to get that thin of a slice. It must be close to surgical steel. I bought some cheap bacon once, and held it to the light, and it was like I was looking through a piece of lace. I believe my wife and I made only one meal off that package.

I used to raise hogs, and make my own bacon, and when I sliced it, I made sure the slices were worth cooking and eating. Also, my bacon was smoked in my smokehouse, with no water added, so when I cooked it in the skillet, there was little to no splattering, unlike this stuff that's sold nowadays. For those that haven't tried it, and can find it, fresh Jowl bacon is a treat like no other. Fry it, then sprinkle a little salt, pepper, and a dash of garlic powder on it. Personally, it doesn't get any better.
 
Old 05-18-2014, 10:14 AM
 
Location: Phoenix, AZ > Raleigh, NC
14,312 posts, read 17,519,551 times
Reputation: 22164
Quote:
Originally Posted by brienzi View Post
Couldn't agree more..we are talking about bacon, not prime rib!
I wouldn't pay $16/lb for Prime Rib, either. Or lobster, shrimp, king crab legs, etc. etc. (well, maybe the super jumbo king crab legs. . .)
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