[Sca-cooks] Recipe for fried avocado from Trudy's North Star

[Olwen the Odd]

>--- Philip & Susan Troy <troy at asan.com> wrote:
> > [Da-DUMMMMMM!!!]
> >
> > ...Chicken-fried Bacon.
> >
> > It's unclear to me whether this is fresh pork belly
> > being breaded and
> > fried and served with a creamy gravy, or actual
> > cured bacon. It
> > almost doesn't matter.
>
>Actually, deep frying bacon is a viable technique. If
>you save your bacon fat, you can throw your "fresh"
>bacon into the heated fat, and it renders down into
>(if you go that far) lovely, crunchy, bacon slices,
>without the odd little burned and slightly undercooked
>bits on the slices that you get, when you're trying to
>fry bacon as part of 47 other things you're doing
>simultaneously. Yes, I know, it's quite possible to
>fry bacon to perfection in a frying pan, but this is a
>useful technique if you want one less thing to keep a
>close eye on, particularly if you're cooking in
>quantity.
>
>Phlip, who likes her bacon by the pound ;-)

I bake bacon.  Slowly.  On a rack.  Till it is translucent but not burned to
a crispy stick.
Olwen

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