2. Wisconsin (Wando's): Every Tuesday night, this joint on
University Avenue in Madison sells Pabst Blue Ribbon and Bud Light
drafts for buck and gives away free, all-you-can-eat bacon. Yes, you
read that correctly. FREE BACON. This might be the most delicious reason why the terrorists hate us.
MMMM Free bacon, and a nice liquid bowel movement the next morning.
2. Wisconsin (Wando's): Every Tuesday night, this joint on
University Avenue in Madison sells Pabst Blue Ribbon and Bud Light
drafts for buck and gives away free, all-you-can-eat bacon. Yes, you
read that correctly. FREE BACON. This might be the most delicious reason why the terrorists hate us.
MMMM Free bacon, and a nice liquid bowel movement the next morning.
2. Wisconsin (Wando's): Every Tuesday night, this joint on
University Avenue in Madison sells Pabst Blue Ribbon and Bud Light
drafts for buck and gives away free, all-you-can-eat bacon. Yes, you
read that correctly. FREE BACON. This might be the most delicious reason why the terrorists hate us.
MMMM Free bacon, and a nice liquid bowel movement the next morning.
ROTFL. Ive been there and seen it!
Havent indulged yet however....
"I've got a great cigar collection - it's actually not a collection, because that would imply I wasn't going to smoke ever last one of 'em." - Ron White
Layout eight pieces of bacon in the pan. Lining the pan with foil is optional. Makes it harder to collect the bacon grease but easier to clean the pan.
Sprinkle three or four tablespoons of water on top of the bacon.
Put the pan in your oven on the middle rack. Then turn the oven on to 400°.
Bacon will be done in 12 to 20 minutes depending on thickness, your oven, the starting temperature of your bacon, whether your broiler pan is non-stick, whether you used foil, and a some other factors.
You'll know your bacon is done when you get that nice medium rose color and translucent fat. Darker red is more crispy and cardboard like. Very pink and white is very floppy.
The water in the pan slows down the Maillard reaction and allows all of the bacon to come up to temperature at the same time. A better, more even cook results in more rendered collagen and fat, which produces a better crisp without a burn. This is also why I cook the bacon from a cold oven instead of a preheated one.
If you like your bacon floppy like a sociopath, then pull it out a minute or two earlier and don't let it set. Go from pan to plate to mouth in a minute or two.
If you're not a sociopath, pull the bacon out and put it on a paper towel. It will continue to cook, and overcook, in the pan.
Of course if you like crispy and greasy bacon, go from the pan to the plate and let rest for about 3 minutes.
Oh and if you are a psychopath and a sociopath, you can crinkle your foil up and then line your pan with it, so the fat collects under the bacon. If you do this, please let me know so I can change my phone number if you know it.
@Yakster said:
This is getting into roast profile OCD territory here with your bacon starting from cold and extending the development time. I love it.
I want to see someone connect a PID to their toaster oven and develop the perfect profiles for bacon based on brand, thickness, and origin.
Starting from a cold oven also lets you take your time with the rest of the meal, giving you plenty of time to make a perfect poached egg, hash, potatoes, or any other concoction you might come up with.
I have to admit that lately I've been gravitating more to breakfast sausage links over bacon. It's faster to prepare and I really do enjoy those little links with breakfast.
No matter if it's bacon or sausage, I apply a generous amount of freshly ground black pepper to the pork meat while cooking.
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@Yakster said:
This is getting into roast profile OCD territory here with your bacon starting from cold and extending the development time. I love it.
I want to see someone connect a PID to their toaster oven and develop the perfect profiles for bacon based on brand, thickness, and origin.
Pelvic Inflammatory Disease? How's that help?
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"If you do not read the newspapers you're uninformed. If you do read the newspapers, you're misinformed." -- Mark Twain
Comments
MMMM Free bacon, and a nice liquid bowel movement the next morning.
This is how we do bacon in Texas!
https://www.thekitchn.com/skills-showdown-bacon-22956708
I know someone who hangs the strips from his oven rack using clothespins and bakes his bacon that way.
That 12 hour Sous Vide technique is hardcore.
I'll take the all-you-can-eat bacon, please.
Trapped in the People's Communits Republic of Massachusetts.
My son believes it to be a crime against humanity if we run out of bacon, bacon bits, or homemade Bacon ranch mayo.
He better stay away from Brad
@avengethis
I know, You're a big dog and I'm on the list.
Let's eat, GrandMa. / Let's eat GrandMa. -- Punctuation saves lives
It'll be fine once the swelling goes down.
You better believe that bacon is never safe!
"I've got a great cigar collection - it's actually not a collection, because that would imply I wasn't going to smoke ever last one of 'em." - Ron White
@VegasFrank puts water in the pan. Waiting for him to post the recipe.
I tend to either bake on parchment, or cast iron with a bit of water. The cast iron with water renders a lot more of the fat.
At any given time the urge to sing "In The Jungle" is just a whim away... A whim away... A whim away...
At any given time the urge to sing "In The Jungle" is just a whim away... A whim away... A whim away...
High cholesterol on the other hand....
I like to use thick cut smoked bacon as a flavoring agent rather than eating it straight. Oink!!!!
Trapped in the People's Communits Republic of Massachusetts.
Here you go @Stubble @Yakster @IndustMech
8 pieces of perfect bacon:
You'll know your bacon is done when you get that nice medium rose color and translucent fat. Darker red is more crispy and cardboard like. Very pink and white is very floppy.
The water in the pan slows down the Maillard reaction and allows all of the bacon to come up to temperature at the same time. A better, more even cook results in more rendered collagen and fat, which produces a better crisp without a burn. This is also why I cook the bacon from a cold oven instead of a preheated one.
If you like your bacon floppy like a sociopath, then pull it out a minute or two earlier and don't let it set. Go from pan to plate to mouth in a minute or two.
If you're not a sociopath, pull the bacon out and put it on a paper towel. It will continue to cook, and overcook, in the pan.
Of course if you like crispy and greasy bacon, go from the pan to the plate and let rest for about 3 minutes.
Please tell them I'm right @Patrickbrick.
Oh and if you are a psychopath and a sociopath, you can crinkle your foil up and then line your pan with it, so the fat collects under the bacon. If you do this, please let me know so I can change my phone number if you know it.
This is getting into roast profile OCD territory here with your bacon starting from cold and extending the development time. I love it.
I want to see someone connect a PID to their toaster oven and develop the perfect profiles for bacon based on brand, thickness, and origin.
Starting from a cold oven also lets you take your time with the rest of the meal, giving you plenty of time to make a perfect poached egg, hash, potatoes, or any other concoction you might come up with.
I have to admit that lately I've been gravitating more to breakfast sausage links over bacon. It's faster to prepare and I really do enjoy those little links with breakfast.
No matter if it's bacon or sausage, I apply a generous amount of freshly ground black pepper to the pork meat while cooking.
I agree with most of this.
MOW badge received.
Who are you calling a sociopath, you sociopath...
Takes one to know one, I guess 😉😜
But neither one gives a rat's ass about the other, lol.
Pelvic Inflammatory Disease? How's that help?
"If you do not read the newspapers you're uninformed. If you do read the newspapers, you're misinformed." -- Mark Twain