Random Food Musings...

[c-lando]

My God. What is it about sauerkraut that I find so feckin' comforting and satisfying? The German is strong in this one, Obi-Wan Kabbagnobi.

[Rafe]

I forsee one day in the future, where I will prepare an awesome menu of entirely German foods for Lando, including my very own killer red cabbage sauerkraut. I haven't prepped any for years, but that shit is damn tasty.

[c-lando]

I forsee one day in the future, where I will prepare an awesome menu of entirely German foods for Lando, including my very own killer red cabbage sauerkraut. I haven't prepped any for years, but that shit is damn tasty.

I have only made my own sauerkraut ONCE and while it was super-tasty, my house smelled like Phys Ed for at least three days.

[Butter]

While going through a list of foods out of our computer system the other day, something called "Swinekraut" came up.  Although it could have been some kind of keying error. 

[rva]

I remember one time I made this keying error.  I meant to tell my team not to get too overconfident, but I told them we would win the game instead.  Lol!  That was a funny one.  We lost 5-0 to Crystal Palace, which was a bit silly.  I think team talks had too much influence in Football Manager 2008.

Hey... I wonder if that kind of thing still happens in Football Manager 2009?

[Dan]

I think I had a keying error when I sent that email to some people and then got scolded by the president of the company a few days later. Yeah, that must have been it. A keying error.

[c-lando]

Why have you fuckers hijacked my delicious thread? You should all be ashamed. ALL OF YOU.

[vizzah]

Why have you fuckers hijacked my delicious thread? You should all be ashamed. ALL OF YOU.

I'll put it back together for you, dear. 

I want to sing the praises of baking bacon. Lando hipped me to this a month or so ago, and I was very apprehensive.  So, I tried it with bacon I was using in a recipe, not for stand-alone eating.  Holy frijoles, this is a handful of yes.  You will never go back to pan-frying.  You still enjoy all of the wonderful benefits, such as the delightful smell filling your kitchen - but without all of the mess. Plus, it renders much more useable fat to use for later. 

350 for 10-15 minutes, depending on the thickness and cut of the bacon.

NOM NOM NOM. 

[Ella Minnow Pea]

This is how my mom always prepared bacon the majority of time. She even had a special pan for it.

[va_vacious]

I really don't remember mom fixing bacon at all.  Then again, I didn't eat it.

[Buzzstein]

I had a Killer Cajun and a side of BACON today at First Watch.

I love the Santa Fe sauce.  It must have crack or bacon in it...or both.

[Juliana]

I've always seen my favorite TV Chefs cooking it this way, but I've never tried it myself. 
Does it get the inside of your oven all greasy though?

[vizzah]

I've always seen my favorite TV Chefs cooking it this way, but I've never tried it myself. 
Does it get the inside of your oven all greasy though?

Nope.  It really doesn't pop nearly as much as it does on the stove top. 
Just use a baking sheet (with sides) and line it with foil all around.  So, whether you save the fat or not, clean up if a breeze. 


On another note, making a tomato cream sauce is getting ridiculously hard.  I just can't get the right balance of acid and dairy for a smooth consistency.

[Butter]

This is how my mom always prepared bacon the majority of time. She even had a special pan for it.

I really don't remember mom fixing bacon at all.  Then again, I didn't eat it.

Uh oh, sister fight!  Mrow!

[c-lando]

I want to sing the praises of baking bacon. Lando hipped me to this a month or so ago, and I was very apprehensive.  So, I tried it with bacon I was using in a recipe, not for stand-alone eating.  Holy frijoles, this is a handful of yes.  You will never go back to pan-frying.  You still enjoy all of the wonderful benefits, such as the delightful smell filling your kitchen - but without all of the mess. Plus, it renders much more useable fat to use for later. 

350 for 10-15 minutes, depending on the thickness and cut of the bacon.

NOM NOM NOM. 

Another HUGE benefit is that you won't get scarred by flying, hot bacon grease, causing you to briefly doubt your love for your favorite food friend.

PS: I bake my bacon at 400 for about 12-15 minutes (depending on the number of slices). I start eye-balling it around the 10th minute. I DO love my bacon crispy, but not dehydrated. OH...and the oven should be COLD when you put the bacon in there and THEN you turn it on. I think is supposed to allow for a more even baking process.