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Brad Clayton

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Had BLT's tonight for supper. Well it was more like BBB's for me. A bacon sandwich with some bacon on that and a side of bacon......mmmmmm baaacon <drools Homer Simpson style> or as they say down along the Southern border states TOCINO!

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The other morning I made myself a bacon and peanut butter sandwich. Six slices of butcher shop bacon (not that thin crummy bacon that you buy at the grocery store) and gobs of kraft crunchy. Never made it before in my life, don't even know why I did make it, all I know is that the saltiness was intense...I could feel chest pains the entire time I ate them ( I made two). At least I got my fill of protein that day.

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  • 2 weeks later...

Roomate made burgers in frying pan, while cooking bacon. The amount of greese could capsize the Titanic. Did taste good though.

While I don't make it quite so often these days, an old tradition whilst camping is to fry up a mess of bacon in my trusty cast iron skillet over a wood fire. There is no set amount but the rule of thumb is that "if some is good and more is better then too much ought to be just about enough".

 

Next come the eggs... they need to be basted (and there is no shortage of stuff to baste them with) and they come out closer to being "deep fried" than "fried". But don't grab your plate yet... we are just getting to the best part...

 

A tasty little confection that I have given the name "farmers toast" - probably a misnomer - oh, well.

 

By this point in time, there should still be a lot of liquid pig left in the skillet... For those retainng some modicum of "healthy eating" ethic, you can use whole grain bread.... Place a slice of bread into the skillet... when the bottom is a golden brown, flip it over and repeat. Keep doing that until the skillet can be placed back in the cupboard.

 

The meal is both a heart attack waiting to happen - and about as close to an orgasm of the taste buds as you can get.

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