[Sca-cooks] OOP: Bakin' Bacon

[Generys ferch Ednuyed]

----- Original Message -----
From: "Siegfried Heydrich" <baronsig at peganet.com>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, October 17, 2002 9:45 AM
Subject: Re: [Sca-cooks] OOP: Bakin' Bacon


>     Like green beans, blackeyed peas, and reefered beans . . .
>


Reefered beans? Hmm... now *those* sound interesting... <wink>.

Generys




>
> >Adamantius skrev:
> >
> >> I'm a little leery of deep-frying it, though. I would think, after a
> >> while, it would contribute to all kinds of funky flavors and
> >> rancidity in the frying oil, depending on how often this is done.
> >> Which, in an industrial deep-fryer, can be a problem.
> >
> >Andrew MacRobb, of all people, turned me on to deep-frying bacon. The
deal
> >is, you collect your bacon fat in a jar, and use what you need for
various
> >projects, but don't return the used-other-than-for-frying-more bacon to
the
> >jar. Keeping the jar lidded and in the fridge helps prevent off flavors,
> and
> >you always have a dab or three of bacon grease when you want it for some
> >other project.
> >
> >Phlip
>
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