Posted on 08/22/2008 6:53:19 PM PDT by Sonny M
2 of my friends tried doing it.
It was not good, and not something I would recommend.
I don’t have any FR mail, try again, I absolutely want to hear back.
Look at the top, center of this page for the word “Mail” and click on it.
If you are going to try to microwave it the next day, I would only warm it enough to take the chill off ... don't nuke it until bubbling. But, why leave any to reheat the next day when it is so easy to make and too delicious to leave leftovers? ;-)
The goal is always no leftovers, but when you got that much food, and that much other stuff (ribs, steaks, chops, etc), it somehow, someway always winds up with something leftover, and I hate, hate leftover meat (anything veggie, I feel okay about tossing).
I was just worried about trying this out, smothering bacon with either creamy italian dressing or ranch dressing, and it going bad or ruining it, or worse, it having to go back into the fridge and be reheated and that not being possible.
If we can do that, hell, we're going to have some real fun times with different ways to mix bacon and salad dressing......and also new ideas on how to fry everything.
If you haven't tried marinating bacon for a couple of days in italian dressing before cooking, you must! Bacon is a food group all of its own in our house.
Kinda heavy but what ever turns you on.
We make “wilted spinich” salad almost the same way.
Fry as much bacon as you desire, crumble it up add to cleaned spinich, heat remaining bacon grease hot then drizzle over spinich in bowl, add 1/2 cup dressing (your choice) heated in micro, to bowl , toss and serve.
MMMmmmmmmmm.
Don’t forget those Bacon wrapped hot dogs from LA.
Bacon, bacon, BACON!
Oh and peanut butter and jelly sandwiches on toast
with ..........BACON! oh yeah bananas work too.
I know you’all are into bacon but try fried summer suasage
smothered in maple syrup or anduie ala Jeninne which is basically the same thing but with a pint of white wine added
and simmered for and hour. this last courtesy of Cookin Cajin.
enjoy.
Either of you ever hear of Bacon Salt. Tastes just like bacon without the cholesterol. Perect for your proposed drinks!
I have and use all 3 of them on a daily basis, plus another company has its own version of bacon salt, and I got that one too, but the original 3 are still the best in the biz.
It'll be a cold day in hell when it doesn't make something taste better.
The one I get is from www.baconsalt.com. What’s the other?
Its from Grateful Palate.
Here is the link for it.
http://www.gratefulpalate.com/?p=RSALTXX0050&parent=Category_34
They also have a bacon of the month club.
I'm in the one they have plus 3 other clubs from 2 other companies.
Grateful Palate's bacon salt is a sea salt, its really good to cook with.
Just use Bacon Fat in place of half of the Cream.
He threw in a few extra chunks o bacon for extra crunch.
It was a very odd dessert I must say.
Be sure to pre-schedule an appointment with your cardiologist.
Cheers,
knewshound
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