A recipe book for SIGforum's favorite food:



This Chef Wrote “The Bacon Bible” — Literally

Today I put bacon in grits.

Looks interesting.
Bacon wrapped around a nice filet is a favorite but I'm still partial to plain old bacon done in a cast iron skillet.

quote:

Originally posted by Woodman:

Today I put bacon in grits.

That sounds good. Except for the part about the grits.

Sammich: toast, bacon and peanut butter.

quote:

Originally posted by Johnny 3eagles:

Sammich: toast, bacon and peanut butter.

You too? One of my favorites.

I sometimes add a slice of tomato.

Grits with butter and cracked black pepper. Mmmmm Comfort food. Especially on a 50˚ day with non-stop rain and 20mph winds.

Add crumpled crisp bacon, lots of it, you've got a healthy meal with all the food groups.

quote:

Originally posted by Woodman:

Grits with butter and cracked black pepper. Mmmmm Comfort food. Especially on a 50˚ day with non-stop rain and 20mph winds.

Add crumpled crisp bacon, lots of it, you've got a healthy meal with all the food groups.

Like this?

quote:

Originally posted by Johnny 3eagles:
Sammich: toast, bacon and peanut butter.

Thanks for that tip. I’m going to try that. When I can no longer get good heirloom tomatoes for my BMT (Bacon, Mayo, Tomato) sandwiches. With lots of freshly ground black pepper, of course.

quote:

Originally posted by Pipe Smoker:

quote:

Originally posted by Johnny 3eagles:
Sammich: toast, bacon and peanut butter.

Thanks for that tip. I’m going to try that. When I can no longer get good heirloom tomatoes for my BMT (Bacon, Mayo, Tomato) sandwiches. With lots of freshly ground black pepper, of course.

The bacon and peanut butter sandwich is good as is, also is great with a slice of tomato, for a PB / B / T sandwich. I like it on lightly toasted rye bread.

There is a published white page that summarizes Bacon, it only takes about 20 seconds to peruse,

"Things that Bacon doesn't make Better"

I think it's written by a veggytarian or
something....

quote:

Originally posted by Johnny 3eagles:
Sammich: toast, bacon and peanut butter.

Another benefit of this just occurred to me. I’d put two layers of bacon on the sandwich – one N-S, the other E-W. PB on both slices of toast would keep the bacon in place. Especially since the heat of the toast would make the PB a bit gooey.

Put some crispy bacon in your waffle batter next time you make waffles...

quote:

Originally posted by Johnny 3eagles:
Sammich: toast, bacon and peanut butter.

This!

Actually, kinda thought i done did inventeded it as a wee youngun, about five decades back...

Regardless, it is quite apparent that great minds do indeed think similarly

quote:

Originally posted by Johnny 3eagles:
Sammich: toast, bacon and peanut butter.

I made this sandwich for lunch today – delish! Two substantial layers of flat crispy baked bacon, one N-S, the other E-W. Thanks again for alerting me to this treat!

I added a tweak of my own: for both slices of toast, I put some Marmite on before the peanut butter. It’s a polarizing condiment, but Marmite is to savory as sugar is to sweet. Its flavor is very intense, so apply it sparingly if you want to try it.

My only mistake: should’ve put on more PB.

Y'all need to get busy!

From Bloomberg:

America is sitting on a mountain of uneaten bacon.

More than 40 million pounds (18,000 metric tons) of pork bellies, the cut used for bacon making, were sitting in refrigerated warehouses as of Sept. 30, according to U.S. government data released Tuesday. That’s the most for the month since 1971.

The overhang came after a build up in the American hog herd. Pork output surged over the summer months and through September, said Dennis Smith, senior account executive at Archer Financial Services Inc. Bellies have seen a magnified inventory increase because demand is mostly domestic, unlike cuts such as ham, for which overseas buying can help reduce reserves.

Hog producers started building up their herds in anticipation of more demand for meat imports from China, where African swine fever has killed millions of pigs. The U.S. herd swelled to 77.7 million head. as of Sept. 1, a record for the month and the highest since 1943 considering all periods, the most recent U.S. Department of Agriculture data show.

So far, that’s mostly led to an excess for U.S. supplies. But the glut could be short-lived if recent Chinese buying is any indication. Export sales of American pork have soared to weekly records, buoyed by purchases from the Asian country.

China mostly buys carcasses, which they then process domestically, rather than individual cuts of pork. Of course, the belly goes over with the whole hog.

“The theory is, if we continue to export split carcasses to China, it’ll create a belly shortage,” Smith said.

https://www.bloomberg.com/news...but-may-start-to-ebb

^^^^^^^^
I’m trying to do my part…

Is their bacon in heaven?

Mrs V-tail has a bounty for anyone that sells bacon to V-tail. Dog, the Bounty Hunter, is also involved.

https://www.amazon.com/Bacon-T...ecipes/dp/1440565341