Ode to Bacon
by Tom Vale
Light the burner, woosh,
the pan clatters to the grill.
Unwrap the paper, treasure awaits inside.
Black and silent burns the pan, this witches cauldron about to perform magic.
the pan clatters to the grill.
Unwrap the paper, treasure awaits inside.
Black and silent burns the pan, this witches cauldron about to perform magic.
In mere moments, the silence turns to sizzling, cracking, popping.
The aroma wafts up, intoxicating,
but only a false phantom of the true blissful taste which awaits.
Turning, browning, crisping.
The anticipation is agony, an exercise in patience and restraint.
It is time, the tongs lower in and victory is pulled out.
Lowered to the plate like a newborn.
It is time.
You are mine.
Bacon.
The aroma wafts up, intoxicating,
but only a false phantom of the true blissful taste which awaits.
Turning, browning, crisping.
The anticipation is agony, an exercise in patience and restraint.
It is time, the tongs lower in and victory is pulled out.
Lowered to the plate like a newborn.
It is time.
You are mine.
Bacon.
i love bacon strips
please get into ma’belly
thankful for piggies.
-blister
Loved this. I’ve switched to putting the bacon on the cold pan and then turning on the heat. It reduces bubbling and results in fewer uncooked, rubbery parts.
I’m so hungover
Can’t manage to rise from bed
Wait! I have bacon!
Great idea – Gonna try the cold-pan method while camping this weekend!
step 1. Fry a pound of bacon
step 2. remove bacon, leave the grease
step 3. drop chunks of catfish in the hot grease.
step 4. eat catfish & bacon until the grease comes out of your pores and you slide out of your chair.
step 5. Diarrhea
step 6. Repeat
Your American bacon seems to contain mainly the fatty bits without much of the actual meat.
Your Un-American bacon seems to be small servings of “ham”.
LOL
I’d rather have steak.
BITE YOUR TONGUE.
Wrapped in bacon? Fried in rendered bacon fat? If so, this answer is correct.
Damn that’s what I was gonna say
After eating at the Brass Rail yesteday, of the opinion now that Salt Beef > Bacon
70’s Big application to life as usual. I just prepped today two pork bellies, ~15 lbs total, to wet cure for a week before smoking and slicing.
Go on…please tell me how to do this.
So easy it’s a crime. Michael Ruhlman the king of cured meats:
http://ruhlman.com/2010/10/home-cured-bacon-2/
I basically just use the pink salt, kosher salt, pepper, and maple syrup or combination brown sugar and maple. I borrowed space in my brother’s second fridge, usually I just do one belly at a time and cut it into fourths and keep it in ziplock bags.
I get a whole pig from a local farm, she raises heritage breed so they are smaller pigs, but tastier than conventional. But you can probably find a whole pork belly at a local butcher.
This time next week, the sweet sizzle of success in the griddle.
Thank you!!! I’m going to try this out. It never even occured to me to try this.
Anyone else have issues with bacon grease? I love me some bacon and have no issues eating it. But if I use the grease for anything else (like cooking eggs, etc in it after), I get to spend some quality time with the bathroom.
Sounds like you’re eating too much of it at once, then. You’ll have to progress your fat digestion capability (just like anything else).
http://youtu.be/67MRiMT9cnE
It’s been in my head for a week now.
LIK DIS IF U CREY EVERYTIM