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Bacon?

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slainte39
Semalu
Lady Otter Latté
mattoleriver
oncesubtle
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Kiri
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artesialulu
David
mrum
Frijoles
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Post by oncesubtle Tue Mar 31, 2015 11:58 am

Any bacon recommendation from gravy has my attention.

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Post by CanuckBob Tue Mar 31, 2015 12:34 pm

Gravy on bacon is good too.........
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Post by Pedro Tue Mar 31, 2015 2:04 pm

sometimes we make french toast with european style cultured butter,real canadian maple syrup and mercado bacon on the side.
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Post by mattoleriver Tue Mar 31, 2015 4:34 pm

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Post by gringomojado Wed Apr 01, 2015 1:52 pm

Rumor has it that there is bacon ice cream NOB!

gm
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Post by Lady Otter Latté Wed Apr 01, 2015 1:59 pm

I had chocolate bacon ice cream at a friend's house. Handmade and sold at the Tuesday Market. It was DELICIOUS!
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Post by Semalu Sun Apr 12, 2015 11:33 am

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.....

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Post by Lady Otter Latté Sun Apr 12, 2015 11:58 am

Food porn at its finest! I need a cigarette now (and I don't smoke). Bacon? - Page 2 339824
Thank you!
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Post by Semalu Sun Apr 12, 2015 12:48 pm

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

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Post by slainte39 Sun Apr 12, 2015 1:05 pm

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

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Post by Semalu Sun Apr 12, 2015 1:24 pm

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

(hey this board has great emoticons)

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Post by gringal Sun Apr 12, 2015 1:39 pm

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

(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.
lol!

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Post by slainte39 Sun Apr 12, 2015 1:58 pm

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?   lol!

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

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Post by RVGRINGO Sun Apr 12, 2015 3:07 pm

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.

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Post by Semalu Sun Apr 12, 2015 3:48 pm

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!

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Post by sm1mex Mon Apr 13, 2015 9:38 am

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

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Post by Don Cuevas Mon Apr 13, 2015 10:14 am

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

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Post by hkrause Sun Apr 19, 2015 6:22 pm

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.
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Post by slainte39 Mon Apr 20, 2015 12:37 am

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.

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Post by slainte39 Mon Apr 20, 2015 1:08 am

Chuck roast=diezmillo

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Post by RVGRINGO Mon Apr 20, 2015 12:06 pm

Tocino, doble grueso, por favor.

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Post by Pedro Mon Apr 20, 2015 12:45 pm

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.
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Post by borderreiver Mon Apr 20, 2015 11:09 pm

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.
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Post by hkrause Mon Apr 20, 2015 11:26 pm

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

Heather
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