2013: The Year in Bacon

upi.com ^ | 12/20/13 | Caroline Lee

[thackney]

Coffee, garlic and bacon?

must be perfect!

I will try this.

Merry Christmas, God Bless

[hotshu]

Bacon - The Gateway Meat!

[RightField]

See post 56

[Silentgypsy]

Thanks! A very Blessed Christmas and a Joyous and Prosperous New Year to you and yours!

[Titan Magroyne]

Yum, that looks pretty interesting!

One question, is that a 1/2 CUP on the real maple syrup, and - okay, two questions - does it make a difference if you use imitation?

Thank you for posting it, BTW. It certainly reads as tasty & potently delicious.

[dennisw]

I just signed up for my bronze plan so now I can eat loads a bacon each day

[KosmicKitty]

LOL - you could be right - Blush!

[RightField]

Yes, it is real maple syrup. I think it would make a difference because the real sugar content in the syrup (along with the brown sugar) is what makes the jam consistency.

I normally use sugar-free maple syrup for waffles and such, but I buy the real maple syrup for this recipe.

[RightField]

yes 1/2 CUP ... proofreading not my long suit, evidently.

[Safetgiver]

You’d have to wrap brussel sprouts or beets in $100 bills to get me to look at them....Try roasted Brussel Sprouts With the bacon grease on the roasting pan to keep them from sticking. After shaking them around two/three times you put lots of Kosher Salt on them and enjoy.

[Still Thinking]

Interesting you should say that. The time or two I’ve had brussel sprouts that I [almost] liked them was when they were kind of stir-fried and browned a little. Seemed to give them a better flavor and minimize the bitterness. Plus anything you cook in bacon grease is always great.

[Safetgiver]

Get fresh ones from the produce section, not frozen.

[Titan Magroyne]

Ah - thank you!