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What should I eat? --> Bacon!
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jbaylies
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There's a restaurant down the street from Le Quy Don High School that has one of the greatest vegetarian platters I have ever eaten. The secret: The vegetables are first fried in bacon fat. I think they have the words VEGETABLE and VEGETARIAN mixed up, but for a meat eater like me, I don't care!
Bacon: It just makes everything taste better.
Bacon: It just makes everything taste better.
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Dennis K.
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From the Trombone Forum Cookbook:
Bacon Brittle
In a medium heavy saucepan, combine the sugar, corn syrup and water over medium heat. Stir until the sugar dissolves and the syrup comes to a boil.
Attach a candy thermometer to the pan, increase the heat to high, and cook, without stirring, until the mixture reaches 290°F. Immediately remove from the heat. Stir in the butter, vanilla, baking soda, pecans and bacon bits (watch out — the mixture will foam.) When the foam subsides, pour the hot mixture onto the prepared baking sheet as thinly as possible. Do not use a spatula.
Cool at least 10 minutes before breaking into pieces. Store in a covered container.
Contributor's note: This recipe comes from "Everything Tastes Better With Bacon" and appeared in the Chicago Sun Times. Nutrition information per serving: 233 calories, 7 g fat, 1 g saturated fat, 7 mg cholesterol, 41 g carbohydrates, 2 g protein, 327 mg sodium, 0 g fiber.
Bacon Brittle
- 1 cup sugar
1/2 cup light corn syrup
1/2 cup water
1 Tablespoon unsalted butter
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 cup chopped pecans
1/3 to 1/2 cup cooked bacon bits
In a medium heavy saucepan, combine the sugar, corn syrup and water over medium heat. Stir until the sugar dissolves and the syrup comes to a boil.
Attach a candy thermometer to the pan, increase the heat to high, and cook, without stirring, until the mixture reaches 290°F. Immediately remove from the heat. Stir in the butter, vanilla, baking soda, pecans and bacon bits (watch out — the mixture will foam.) When the foam subsides, pour the hot mixture onto the prepared baking sheet as thinly as possible. Do not use a spatula.
Cool at least 10 minutes before breaking into pieces. Store in a covered container.
Contributor's note: This recipe comes from "Everything Tastes Better With Bacon" and appeared in the Chicago Sun Times. Nutrition information per serving: 233 calories, 7 g fat, 1 g saturated fat, 7 mg cholesterol, 41 g carbohydrates, 2 g protein, 327 mg sodium, 0 g fiber.