Bacon?

Any bacon recommendation from gravy has my attention.

Gravy on bacon is good too.........

sometimes we make french toast with european style cultured butter,real canadian maple syrup and mercado bacon on the side.

Rumor has it that there is bacon ice cream NOB!

gm

I had chocolate bacon ice cream at a friend's house. Handmade and sold at the Tuesday Market. It was DELICIOUS!

Yikes, I can't believe I just joined this board so I could get in on this topic!
Picture growing up in Quebec, sugaring off season. One large frying pan over a maple wood fire outside in the spring but still snowy weather. Fry up  bacon, and potatoes all in the same pan, drain any excess fat (yeah right), add your eggs for sunny side up or down, as you prefer (eggs must have crispy edges). Drizzle maple syrup over everything and fry until the syrup has caramelized over everything. Turn onto a plate and add baked beans to the same mapley-bacony pan. Timing is tough as you don't want the eggs over cooked, or anything else undercooked. But wow, all that syrupy bacon infused heart attack inducing goodness and wow, am I getting hungry.....did I forget to mention the fire toasted sourdough toast smothered in butter? And yes, sometimes instead of toast we used french toast, also fried in butter and maple syrup. My knees are going weak.....

Food porn at its finest! I need a cigarette now (and I don't smoke).
Thank you!

LOL, didn't think of it that way...but spot on.

Semalu, you should be given a time out....
but due to your latest unfortunate experience a pardon is in line.

Now now Slainte39, please stay on topic - best to keep the past where it belongs (but thanks).


(hey this board has great emoticons)

Semalu wrote:Now now Slainte39, please stay on topic - best to keep the past where it belongs (but thanks).


(hey this board has great emoticons)

FOOD PORN: Yesss! Looks like you made Slainte abandon his nap.

Happens to everyone over something. Personally, bacon wouldn't do it for me, but if we start talking about lobster drenched in real butter or sourdough french toast fried in butter and topped with cheese... or lemon cheesecake..........I'll just leave the room in self defense.

I've always been a sucker for porn (when nobody is watching me, watching it)
At my age is there any other kind of porn, other than the food kind?  

Don't answer!!!.....ignorance is bliss.

It must be in the air. For the first time in a decade or two, I had a craving this morning and satisfied it with sourdough french toast with real maple syrup. One of my grandmothers was Quebecois; that must have been the genetic urge. C‘est si bon.

Je m'en fou.. after this little time we have spent together, I wonder if in 9 mths we will see a mini baby boom of high cholesterol and sugar induced diabetes cases at hospital?
Bon appetit!

We got the corona bacon at El Toritos and it is good.

Chinese bacon at Restaurante Jing Teng, México, D.F.!
I am going to make this at home sometime.

OK, I know "Tocino" for bacon, but how do you ask for "thick cut" when ordering?

Thanks,
Heather

PS. Off-topic, but anybody know how to ask for a chuck roast? Haven't found any yet in pre-packaged locations. Feel free to PM so this delicious thread isn't hijacked.

I just say....how much I want, like.....un kilo de tocino en rebanadas gruesas.
It works........ or just signal with your index finger and thumb.

Chuck roast=diezmillo

Tocino, doble grueso, por favor.

slainte39 wrote:Chuck roast=diezmillo

that could mean several difernt cuts.
what we finally figgered out to do when we wanted shoulder blade steaks from pork-we printed a pic and showed the butcher
if you want a chuck roast,you probably want this. but show and select the one with the flat blade bone and not the one with the t.
the flat has the end of the prime rib under the bone and the meat above i usually use for goulash or stews. i always bought thes NOB [safeway/super store because they were 1/3 the price of a prime rib roast for the same meat plus the stough above.

The longish oval piece on the right with the pointy ends and a piece of sinew down the middle is the very end of the tenderloin. There's great value to be had breaking down a nice big chuck roast. The toughest bits still make great stew beef with tons of flavour.

Thanks, everybody! I may be brave enough to approach the butcher shops now.

Heather