Brad Clayton Posted August 24, 2011 Share Posted August 24, 2011 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! Quote Link to comment Share on other sites More sharing options...
Keith Browning Posted August 24, 2011 Share Posted August 24, 2011 Quote Link to comment Share on other sites More sharing options...
Jim Warman Posted August 24, 2011 Share Posted August 24, 2011 I'm a health nut myself... I got this body from lifting weights.... 12 ounces at a time. Wanna go down to the gym and pump aluminum? Quote Link to comment Share on other sites More sharing options...
deezul Posted August 24, 2011 Share Posted August 24, 2011 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. Quote Link to comment Share on other sites More sharing options...
Brad Clayton Posted August 24, 2011 Author Share Posted August 24, 2011 Quote Link to comment Share on other sites More sharing options...
fabfoes87 Posted August 24, 2011 Share Posted August 24, 2011 Roomate made burgers in frying pan, while cooking bacon. The amount of greese could capsize the Titanic. Did taste good though. Quote Link to comment Share on other sites More sharing options...
Jim Warman Posted September 4, 2011 Share Posted September 4, 2011 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. Quote Link to comment Share on other sites More sharing options...
Brad Clayton Posted September 4, 2011 Author Share Posted September 4, 2011 Damn son, you could collect them recipes up and sell a book. I'd buy it! Quote Link to comment Share on other sites More sharing options...
mrbudge Posted September 6, 2011 Share Posted September 6, 2011 Farmer's toast, we called it "fry bread" And never wash a cast iron pan. Quote Link to comment Share on other sites More sharing options...
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