TN: A few wines at Paul's baconpalooza

originally posted by Morgan Harris:
The crucial question here is: did you cook the bacon in the oven or in a skillet? And do you favor crispy or chewy? Somewhere in-between?
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To cook bacon for a crowd I cook it in the oven; this year's batch was at 375 on the roast convection setting in two baking pans; it takes around 20 minutes per batch. The bacon is then warmed before serving. I did a bit over 7 lbs in around 2.5 hours or so. The choice of baking pan is important.
 
Agreed. I like a chewier bacon, so the oven is a preferable method for me, as it's slower, gentler, and more even, yielding more forgiveness if your flipping times are a little off...
 
originally posted by Brad Kane:
originally posted by VLM:
originally posted by Brad Kane:
originally posted by Florida Jim:
originally posted by Brad Kane:
Neither bacon, nor blt's are a Southern invention, monkey boy.
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We'uns will try to control our collective skepticism of you yankees when you make such statements.
Best, Jim
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The Romans certainly had bacon and blt's have their roots in Victorian era tea sandwiches.
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Have any citations? Sounds like pure unmitigated bullshit to me. The cured meats of roman times were more akin to salted pork AIUI, not bacon. You are going to have some facts to back that shit up because I don't think anyone here believes you.
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This quote comes from foodtimeline.org.

"Hams and bacon were either dry-salted or barrelled in their own brine. The Romans recognized ham (perna) and shoulder bacon (petaso) as two separate meats, and different recipes for preparing them for the table. According to Apicius both were to be first boiled with dried figs, but ham could then be baked in a flour with paste, while bacon was to be browned and served with a wine and pepper sauce...Bacon fat or lard was in particular favour among the Anglo-Saxons who used it for cooking and also as a dressing for vegetables...[Medieval] Country folk ate their bacon with pease or bean pottage or with 'joutes'."
---Food and Drink in Britain: From the Stone Age to the 19th Century, C. Anne Wilson [Academy Chicago:Chicago] 1991 (p. 74, 77 & 88) "
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This isn't the same thing as "bacon" the way that we understand it. The way we understand it is the Southern version. More specifically, from North Carolina, Virginia, Tennessee, and Kentucky.
 
originally posted by Sharon Bowman:
originally posted by Jeff Grossman:
Needs a high rim.
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Deep-fried bacon?
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When making a bunch of bacon on the stove top, you can start with some lard, or use the fat rendered from the first few slices. Lightly powder the next stripes of bacon and then put them in the pan. It's neat.
 
originally posted by VLM:
originally posted by Brad Kane:
originally posted by VLM:
originally posted by Brad Kane:
originally posted by Florida Jim:
originally posted by Brad Kane:
Neither bacon, nor blt's are a Southern invention, monkey boy.
Click to expand...
We'uns will try to control our collective skepticism of you yankees when you make such statements.
Best, Jim
Click to expand...

The Romans certainly had bacon and blt's have their roots in Victorian era tea sandwiches.
Click to expand...

Have any citations? Sounds like pure unmitigated bullshit to me. The cured meats of roman times were more akin to salted pork AIUI, not bacon. You are going to have some facts to back that shit up because I don't think anyone here believes you.
Click to expand...

This quote comes from foodtimeline.org.

"Hams and bacon were either dry-salted or barrelled in their own brine. The Romans recognized ham (perna) and shoulder bacon (petaso) as two separate meats, and different recipes for preparing them for the table. According to Apicius both were to be first boiled with dried figs, but ham could then be baked in a flour with paste, while bacon was to be browned and served with a wine and pepper sauce...Bacon fat or lard was in particular favour among the Anglo-Saxons who used it for cooking and also as a dressing for vegetables...[Medieval] Country folk ate their bacon with pease or bean pottage or with 'joutes'."
---Food and Drink in Britain: From the Stone Age to the 19th Century, C. Anne Wilson [Academy Chicago:Chicago] 1991 (p. 74, 77 & 88) "
Click to expand...

This isn't the same thing as "bacon" the way that we understand it. The way we understand it is the Southern version. More specifically, from North Carolina, Virginia, Tennessee, and Kentucky.
Click to expand...

Please. You asked for citations and I gave them to you. How you understand bacon to be is irrelevant to what bacon is and its history.
 
Bacon Tempura
12 strips thick-cut bacon
Canola oil
2 egg whites
1 1/2 cups flour
1 1/2 cups club soda
Salt
1. Separate strips of bacon, then lay half the slices in a large skillet in a single layer. Cook over medium heat, turning occasionally, until lightly browned but still pliable, about 10 minutes. Let bacon drain on paper towels. Repeat process with remaining bacon. (Save rendered bacon grease for another use, if you like.)
2. Pour oil into a heavy medium pot or a wok to a depth of 2" and heat over medium heat until temperature registers 375° on a candy thermometer.
3. Meanwhile, whisk egg whites in a large bowl until soft peaks form. Using a rubber spatula, fold one-quarter of the flour, then one-quarter of the club soda, at a time into whites, folding thoroughly after each addition until batter is smooth.
4. Working in batches, dip bacon into batter, then deep-fry, turning once, until bacon is golden brown and crisp, about 6 minutes per batch. Drain on a wire rack. Season to taste with salt and serve immediately.
 
originally posted by Brad Kane:
originally posted by VLM:
originally posted by Brad Kane:
originally posted by VLM:
originally posted by Brad Kane:
originally posted by Florida Jim:
originally posted by Brad Kane:
Neither bacon, nor blt's are a Southern invention, monkey boy.
Click to expand...
We'uns will try to control our collective skepticism of you yankees when you make such statements.
Best, Jim
Click to expand...

The Romans certainly had bacon and blt's have their roots in Victorian era tea sandwiches.
Click to expand...

Have any citations? Sounds like pure unmitigated bullshit to me. The cured meats of roman times were more akin to salted pork AIUI, not bacon. You are going to have some facts to back that shit up because I don't think anyone here believes you.
Click to expand...

This quote comes from foodtimeline.org.

"Hams and bacon were either dry-salted or barrelled in their own brine. The Romans recognized ham (perna) and shoulder bacon (petaso) as two separate meats, and different recipes for preparing them for the table. According to Apicius both were to be first boiled with dried figs, but ham could then be baked in a flour with paste, while bacon was to be browned and served with a wine and pepper sauce...Bacon fat or lard was in particular favour among the Anglo-Saxons who used it for cooking and also as a dressing for vegetables...[Medieval] Country folk ate their bacon with pease or bean pottage or with 'joutes'."
---Food and Drink in Britain: From the Stone Age to the 19th Century, C. Anne Wilson [Academy Chicago:Chicago] 1991 (p. 74, 77 & 88) "
Click to expand...

This isn't the same thing as "bacon" the way that we understand it. The way we understand it is the Southern version. More specifically, from North Carolina, Virginia, Tennessee, and Kentucky.
Click to expand...

Please. You asked for citations and I gave them to you. How you understand bacon to be is irrelevant to what bacon is and its history.
Click to expand...

Nothing you have ever eaten, or would eat, resembles Roman "bacon".

Of course how you understand something is relevant, but I'll leave that to Prof. Loesberg to explain. I'm off for a round of golf. It's gorgeous today.
 
Brad, any attempt I make at growing tomatoes these days is mostly for laughs - or the squirrels who carry off any fruit that forms on my plants. These tomatoes (there was a second, equally impressive platter - indeed, another bacon platter and bread basket) were from farmers' markets - yes, plural because when I got to the arlington market at 8 a.m. (early to get "perfectly ripe today" tomatoes because I couldn't get to a farmers' market during the week) I learned that Arlington County had cancelled the market so it could use the space to stage emergency vehicles to deal with Irene. Two farmers were there but didn't have enough tomatoes I deemed good enough for the event (despite having 100s of tomatoes) so I went two more places to secure enough.

Personally, I like the bacon in a blt to be crisp, although I prefer chewy otherwise. That's why I no longer advocate for thick cut artisan bacon for my sandwiches. I also recommend that if you are using the oven, a broiler pan works great as the fat drips below, which hastens crisping. Nonetheless, I am more than happy to eat whatever bacon Cole puts in front of me.

There were some interesting Bandol roses served including one that smelled just like scheurebe! Mas se la Rouviere from Domaine Bunan.
 
I actually like my bacon a little chewy, so I usually broil it. I also agree that regular cut bacon is better for a blt than thick cut.
 
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