Viewing 40 posts - 81 through 120 (of 131 total)
  • Bacon butties. How hard is it?
  • Premier Icon Drac
    Full Member

    Crispy bacon comes in made by smiths. Yes, crisp the rind but the meat needs to be just past raw. Streaky is what you put around other more tasty meat products.

    Find a good butcher, a really good one and buy dry, you’ll never buy supermarket again.

    Premier Icon jimmy
    Full Member

    Further to the original post, I had a bacon sandwich (BLT) from the cafe in Walkerburn today and it was excellent. Thick bacon, cooked not crispy but juicy and colourful. It was perfect. Relevant for the biking community where it is, I recommend.

    Premier Icon thols2
    Free Member

    Premier Icon mattsccm
    Free Member

    What is it with this trendy, new fangled, designer coffee style codswallop with modern food? Bacon is fried. No body grilled it 100 years ago. It isn’t crisp, thats the same as having crispy chips. Another poncy modern invention.
    Bacon is only worth having if it doesn’t come in plastic although I will, reluctantly, conseed that it is hard to find it sitting in a block from which it is cut to taste. If it cannot be bought by the individual piece don’t buy it.
    Of course butter. What are you? Some health freak. Bet you have tofu and mung beans with your bacon. Butter adds to the grease content.

    Premier Icon slowoldman
    Full Member

    Bacon “grease”? That’s typical of what’s wrong with American English.

    On a slightly related note, I was once eulogising to younger colleagues on the delights of pork dripping. Once they understood what it was they couldn’t believe anyone would choose to spread it on bread. Youth of today eh?

    Premier Icon Drac
    Full Member

    Bacon “grease”? That’s typical of what’s wrong with American English.

    Is it the word?

    Premier Icon thols2
    Free Member

    I was once eulogising to younger colleagues on the delights of pork dripping

    Hearing that brings back fond memories of my dear old dad, God bless his soul. Taken from us so young from heart failure. He had his faults, as we all do, but Jesus Christ he knew how to do a fry-up when mum wasn’t home to do the cooking.

    Premier Icon slowoldman
    Full Member

    Is it the word?

    Yes. Grease goes on bearings. It’s bacon “fat”.

    Premier Icon thols2
    Free Member

    Yes. Grease goes on bearings. It’s bacon “fat”.

    What if you rub it on the inside of your thighs to stop them chafing when you’re riding your bike?

    Premier Icon Drac
    Full Member

    Yes. Grease goes on bearings. It’s bacon “fat”.

    For the motion?

    Premier Icon thepurist
    Full Member

    What if you rub it on the inside of your thighs to stop them chafing when you’re riding your bike?

    Then it’s lard, as in “minty arse lard”

    Premier Icon grum
    Full Member

    For the motion?

    Why don’t they understand, it’s just a crying shame.

    Premier Icon TiRed
    Full Member

    Brioche bun, toasted on the inside only on a dry pan to accept the bacon fat. And brown sauce. No butter. Over-cooked crispy bacon is not my thing. It’s just burnt.

    Premier Icon allanoleary
    Full Member

    I’m still recovering from the OP which reads as “somebody cooked my bacon wrong so all bacon is vile and I shall shun it forever”.

    Premier Icon freeagent
    Free Member

    Cure your own bacon.

    Peak STW. After first slaughtering the pig with a home made knives

    It’s really not that difficult and the results are amazing.
    there are some pics on my Instagram if you scroll down
    @instamatt1972

    Premier Icon dyna-ti
    Free Member

    Keeping the ‘grease’ or oil rather off the cooked bacon is a bad idea.
    Salt is used and its pumped for the majority of bacon sold full of nitrates.

    Nothing like a jar of concentrated salty nitrates to get you going.

    Premier Icon slowoldman
    Full Member

    Well that’s like saying I shouldn’t dip my bread in the frying pan, which clearly would be a waste.

    Premier Icon thols2
    Free Member

    Well that’s like saying I shouldn’t dip my bread in the frying pan, which clearly would be a waste.

    Exactly, just let it cool and scrape it up with your fingers then lick it off. Bonus is your fingers will smell like bacon.

    Premier Icon labsey
    Full Member

    Grilled to within an inch of its life, then throw the bread on top to toast it slightly. Brown sauce.

    Premier Icon jimmy
    Full Member

    I’m still recovering from the OP which reads as “somebody cooked my bacon wrong so all bacon is vile and I shall shun it forever”.

    It does a bit but not really the case. Mostly cutting down on meat and a fried egg + tatty scone or hash brown roll is a fine thing.

    Premier Icon dyna-ti
    Free Member

    How many slices constitutes a Bacon Butty ?. For mine(Smk’d streaky orientated) its 5.
    Minimum.

    Premier Icon thols2
    Free Member

    How many slices constitutes a Bacon Butty ?

    How think are the slices? If they’re 1/4 inch thick, two is plenty.

    Premier Icon dyna-ti
    Free Member

    I was thinking pre-sliced, so a couple of mm thick.
    1/4 is about 6mm so that sounds comparable

    Premier Icon MoreCashThanDash
    Full Member

    Is it the word?

    👏👏

    Nicely done.

    Premier Icon Rubber_Buccaneer
    Full Member

    your fingers will smell like bacon

    Kermit, is that you?

    Premier Icon Drac
    Full Member

    Nicely done.

    Wasted but thanks.

    Premier Icon thols2
    Free Member

    Kermit, is that you?

    I had to think about it but then LOL.

    Premier Icon Sandwich
    Full Member

    Brioche bun, toasted on the inside only on a dry pan to accept the bacon fatBrioche bun, toasted on the inside only on a dry pan to accept the bacon fat

    No, no, no! Proper brioche is light and airy and no match for properly cooked bacon. The dreaded fat run-through occurs and your fingers get all slippery leading to loss of filling control. Likewise they should be nowhere near a burger, too fragile for the job.

    Premier Icon thols2
    Free Member

    The dreaded fat run-through occurs

    This is how you get your fingers to smell and taste like bacon and butter. Then you can spend the rest of the day licking them to remind yourself of the delicious food you just ate.

    and your fingers get all slippery leading to loss of filling control.

    The solution is to basically inhale the filling from between the buns. Hold the bun vertically, not flat and suck the filling out then take a nibble at the bread. By the time you’ve eaten your way to the bottom, you’ll just have a couple of pieces of bread dripping in bacon fat and butter left. Finish those off, suck the remaining fat and butter off your fingers and you’re good.

    Premier Icon kelvin
    Full Member

    Pork Grease

    Premier Icon tjagain
    Full Member

    I always thought bacon butties were simple until I read this thread. Now I still think its simple but many of you are off your heads
    1) must be streaky bacon. Back bacon you overcook the lean before the fat is rendered. Streaky cooks more evenly
    2) Must be fried – until the fat is properly rendered, golden and crispy but not overcooked till the lean is crispy. See point 1
    3) must be white morning rolls
    4) properly cooked bacon requires no sauce. sauce is for those who cannot cook bacon properly and require sauce to cut thru the unrendered fat

    Premier Icon mrwhyte
    Free Member

    Ah TJ. You definitely need a good sauce. I’ve recently discovered The Sauce Shop’s everyday chilli sauce with a bacon butty.

    Premier Icon tjagain
    Full Member

    Why? I like the taste of bacon and can cook it properly. Sauce adds nothing just detracts from the flavour.

    Premier Icon mrwhyte
    Free Member

    A decent sauce can compliment the flavour of the bacon, especially if using a decent smoked bit. That paring of sweet and salty is great.

    Premier Icon grum
    Full Member

    The sweetness of the sauce balances out the salt/fat of the bacon and provides some extra moisture. Basic cookery science TJ.

    Edit: too slow

    This is good stuff

    Premier Icon Drac
    Full Member

    Good bacon needs no sauce, streaky bacon is not good bacon.

    Premier Icon grum
    Full Member

    Streaky bacon is good for American pancakes (with maple syrup) and pigs in blankets, that’s about it.

    Premier Icon tjagain
    Full Member

    Streaky cooks better! You avoid the choice of unrendered fat or dry lean. Grum – if the bacon is proper bacon cooked properly sauce adds nothing

    Sauce is like alcopops – its for those who want to disguise the taste!

    Jeepers you guys. Really. this is basic stuff – how did you reach adulthood?

    Premier Icon jamj1974
    Full Member

    Why? I like the taste of bacon and can cook it properly. Sauce adds nothing just detracts from the flavour.

    I like, respect and on many, many things agree with you – but damn it TJ, on this you’re wrong.

    I love great bacon but a good sauce compliments the bacon. Provides the sharp and spicy contrast which really enhances it. I’m now worried that you are one of the extremists who thinks a touch of the appropriate sauce detracts from steak. You wouldn’t have a roast without gravy would you!

    Premier Icon Drac
    Full Member

    Streaky bacon is good for American pancakes (with maple syrup) and pigs in blankets, that’s about it.

    Precisely.

Viewing 40 posts - 81 through 120 (of 131 total)

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