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Mon Jul 28, 2014, 05:11 PM

To all my fellow bacon lovers...

I love bacon very very much and I found a restaurant in NYC that specializes in bacon. Its called BarBacon. Its a dream come true.


http://barbacon.com/



43 replies, 3770 views

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Arrow 43 replies Author Time Post
Reply To all my fellow bacon lovers... (Original post)
SummerSnow Jul 2014 OP
snooper2 Jul 2014 #1
lpbk2713 Jul 2014 #3
SummerSnow Jul 2014 #4
snooper2 Jul 2014 #40
Cooley Hurd Jul 2014 #2
Guy Whitey Corngood Jul 2014 #9
Cooley Hurd Jul 2014 #11
Guy Whitey Corngood Jul 2014 #12
zappaman Jul 2014 #24
davidn3600 Jul 2014 #5
Ron Obvious Jul 2014 #6
BlancheSplanchnik Jul 2014 #16
Ron Obvious Jul 2014 #18
Cirque du So-What Jul 2014 #33
tridim Jul 2014 #7
upaloopa Jul 2014 #8
Shrike47 Jul 2014 #10
Blue Owl Jul 2014 #13
Buns_of_Fire Jul 2014 #14
tridim Jul 2014 #19
Buns_of_Fire Jul 2014 #20
Bluenorthwest Jul 2014 #22
Buns_of_Fire Jul 2014 #25
scarletwoman Jul 2014 #26
Buns_of_Fire Jul 2014 #29
scarletwoman Jul 2014 #30
Cirque du So-What Jul 2014 #35
scarletwoman Jul 2014 #36
obxhead Jul 2014 #32
jen63 Jul 2014 #38
WhollyHeretic Jul 2014 #43
jmowreader Jul 2014 #15
BlancheSplanchnik Jul 2014 #17
genwah Jul 2014 #21
zappaman Jul 2014 #23
LuvNewcastle Jul 2014 #27
Cali_Democrat Jul 2014 #28
Tetris_Iguana Jul 2014 #31
GliderGuider Jul 2014 #34
JEFF9K Jul 2014 #37
Skidmore Jul 2014 #39
flvegan Jul 2014 #41
KamaAina Jul 2014 #42

Response to SummerSnow (Original post)

Mon Jul 28, 2014, 05:11 PM

1. Did you know there are 50 ways to cook bacon?

 

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Response to snooper2 (Reply #1)

Mon Jul 28, 2014, 05:15 PM

3. Didn't Paul Simon write that?





... never mind.


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Response to snooper2 (Reply #1)

Mon Jul 28, 2014, 05:17 PM

4. Now you have to share your recipes

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Response to SummerSnow (Reply #4)

Tue Jul 29, 2014, 12:08 AM

40. they are all in shades of grey, so not sure how that will look online

 

but, in person-

AWESOME!

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Response to SummerSnow (Original post)

Mon Jul 28, 2014, 05:15 PM

2. This might possibly be my last post - after hitting "post my reply" I might be gone...

 

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Response to Cooley Hurd (Reply #2)

Mon Jul 28, 2014, 05:23 PM

9. This post should be hidden due to its titillating images. :-P

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Response to Guy Whitey Corngood (Reply #9)

Mon Jul 28, 2014, 05:27 PM

11. They are soooo decadent....

 

...and irresistible!!!!

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Response to Cooley Hurd (Reply #11)

Mon Jul 28, 2014, 05:31 PM

12. I bet. I try limiting my meat intake during the week. But put that in front of me on a weekend....nt

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Response to Cooley Hurd (Reply #2)

Mon Jul 28, 2014, 07:43 PM

24. Those are soooo good!

Love 'em!

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Response to SummerSnow (Original post)

Mon Jul 28, 2014, 05:17 PM

5. mmm...bacon

 

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Response to SummerSnow (Original post)

Mon Jul 28, 2014, 05:20 PM

6. I wish bacon tasted as good as it smells. n/t

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Response to Ron Obvious (Reply #6)

Mon Jul 28, 2014, 05:54 PM

16. it's obvious.

You need the cologne.

There's a market for every niche.




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Response to BlancheSplanchnik (Reply #16)

Mon Jul 28, 2014, 06:06 PM

18. I bet it exists

Searching for "Bacon Cologne" brings up a link to Boss Hog's Bacon Fragrance Spray on Amazon.

Bad News: it's a kitchen product, not a personal grooming aid.

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Response to Ron Obvious (Reply #18)

Mon Jul 28, 2014, 08:44 PM

33. Not Yet

You *know* somebody's gonna use it that way, if it hasn't been already.

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Response to SummerSnow (Original post)

Mon Jul 28, 2014, 05:20 PM

7. Bacon is good for you...

Eggs too.

But I already loved bacon before I knew that.

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Response to SummerSnow (Original post)

Mon Jul 28, 2014, 05:21 PM

8. Pork bellies

No not for me.

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Response to SummerSnow (Original post)

Mon Jul 28, 2014, 05:26 PM

10. Yummy. I dreams of bacon.

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Response to SummerSnow (Original post)

Mon Jul 28, 2014, 05:44 PM

13. Baby's got Backfat!

n/t

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Response to SummerSnow (Original post)

Mon Jul 28, 2014, 05:45 PM

14. Funny this should come up today -- I'm gonna try bakin' bacon tonight.

My mother's old cast iron skillet just managed to zizz and spit all over the rangetop (and me).

The indoor grill is just too much trouble to set up -- even for bacon.

I got a neat little microwave thing where you hang the slices like towels on a rod. Worked well, if you like soggy bacon. It's now out in the trash, waiting to be picked up tomorrow.

Tried my toaster oven. But I was so afraid of a grease fire that it just barely got warm before I chickened out and took the bacon out.

I could get the pre-cooked stuff to work okay, but it's even more expensive than the regular stuff.

Then I found this site: http://theimprovkitchen.blogspot.com/2012/08/tip-how-to-cook-bacon-easy-way.html . Apparently, a lot of people have cooked bacon this way for a long time. And then there are the burnt-water types like me who'd never heard of it. (Read the comments to see variations on the theme.)

So if this doesn't work, I'll probably just give up and settle for my spinach-and-pepperoni smoothies.

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Response to Buns_of_Fire (Reply #14)

Mon Jul 28, 2014, 06:13 PM

19. It makes your oven greasy and smokey.

It seems like a very real fire hazard.

And doesn't make very good bacon IMO, especially compared to cast iron.

Get a bigger cast iron pan! It's a solid lifetime investment.

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Response to tridim (Reply #19)

Mon Jul 28, 2014, 06:36 PM

20. Well, since I've got it all set up, I'll try it this one time.

If it greases up the oven, it won't bother me too much. I don't use it for much other than seasoning/storing the cast-iron skillet, anyway. If it doesn't work for me (and assuming I don't burn the joint down trying), I'll look around for a larger skillet next.

This may wind up being like the GPS I bought for my little RV. First, I bought the GPS. Then, I bought mount after mount after mount trying to get it set up like I wanted it, until I figure I spent about a third of the cost of the GPS itself before I found one that worked for me (and was also legal).

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Response to Buns_of_Fire (Reply #20)

Mon Jul 28, 2014, 07:39 PM

22. The method works great for me, no grease issues nor fire hazards. It is great for rendering for

 

cooking as well. Watch your bacon closely toward the end of the time, seconds matter....yummmmm!

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Response to Bluenorthwest (Reply #22)

Mon Jul 28, 2014, 07:56 PM

25. Thanks for the input. And you can bet I'll be watching it like a hawk! nt

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Response to Buns_of_Fire (Reply #14)

Mon Jul 28, 2014, 08:03 PM

26. There's a simple solution to spitting skillets.

You can get a round metal mesh/screen thingy that sits on top of the skillet like a cover and it keeps the grease from flying out all over the place. I don't know what they're called, but I've seen them and I know they exist, and they seem to work.

Here, I googled it for you - they're called "splatter shields" or "grease shields", among other names. Check it out: https://www.google.com/search?q=mesh+fry+pan+grease+shield&tbm=isch&tbo=u&source=univ&sa=X&ei=cOLWU-bkM8m3yAS_5IHYBA&ved=0CHUQsAQ

If your oven experiment doesn't work, you have an alternate solution using your mom's cast iron skillet!

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Response to scarletwoman (Reply #26)

Mon Jul 28, 2014, 08:17 PM

29. So THAT'S what that thing was! I was using it to drain spaghetti.

I actually had one, for a while. A lot of my mother's cooking stuff got carried away by her friends when I was busily packaging up odds and ends after she died, and the shield was one of the things that I didn't really know what it was for (it sure wasn't all that good at draining spaghetti!), so I said "Sure, you can have it."

So now I get to buy a new one. At least they're somewhat reasonable on Amazon. Thanks.

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Response to Buns_of_Fire (Reply #29)

Mon Jul 28, 2014, 08:21 PM

30. Glad I could be of help.

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Response to scarletwoman (Reply #26)

Mon Jul 28, 2014, 08:46 PM

35. Wish I'd used one of those

the time I fried bacon in the nude.

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Response to Cirque du So-What (Reply #35)

Mon Jul 28, 2014, 08:51 PM

36. Oh no!

First rule of cooking: Do not fry bacon in the nude!

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Response to Buns_of_Fire (Reply #14)

Mon Jul 28, 2014, 08:33 PM

32. I've cooked bacon in the oven for years.

 

Never had a fire problem.

The bacon stays flat, perfect for blt's and cooks evenly. I'll never fry bacon in a skillet again unless its my only option.

I line my baking sheet with foil to make it easier to collect the grease. After pulling it from Tue oven and removing Tue bacon let it sit for 5 minutes. The foil has cooled enough to handle without gloves and can be folded to run the grease into a can easily.

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Response to Buns_of_Fire (Reply #14)

Mon Jul 28, 2014, 09:07 PM

38. So much easier

to throw it in the oven and no greasy stovetop to clean!! You also don't have to stand over it.

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Response to Buns_of_Fire (Reply #14)

Tue Jul 29, 2014, 04:07 PM

43. I usually do the oven method. I find it's best to use something that let's the grease drip down

I use either a broiling pan or oven safe cooling racks in a sheet pan.

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Response to SummerSnow (Original post)

Mon Jul 28, 2014, 05:46 PM

15. Kinda like a real-life Monty Python skit, with bacon instead of spam

...or Lobster Thermidor a Crevette with a mornay sauce served in a Provencale manner with shallots and aubergines garnished with truffle pate, brandy and with a fried egg on top and bacon.

"Have you got anything without bacon?"

Well, there's bacon egg sausage and bacon, that's not got much bacon in it.

"I don't want ANY bacon!"

'Why can't she have egg, bacon and sausage?'

"THAT'S got bacon in it!"

'Hasn't got as much bacon in it as bacon, egg, sausage and bacon, has it?'

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Response to jmowreader (Reply #15)

Mon Jul 28, 2014, 05:57 PM

17. and today's interwebz winner is...

jmowreader!


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Response to SummerSnow (Original post)

Mon Jul 28, 2014, 06:53 PM

21. Ha! The idea and layout were attributed to Shakespeare!

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Response to SummerSnow (Original post)

Mon Jul 28, 2014, 07:41 PM

23. Kick and rec!

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Response to SummerSnow (Original post)

Mon Jul 28, 2014, 08:06 PM

27. Send me those bacon roses for Valentines.

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Response to SummerSnow (Original post)

Mon Jul 28, 2014, 08:07 PM

28. That bacon looks a little undercooked. nt

 

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Response to SummerSnow (Original post)

Mon Jul 28, 2014, 08:24 PM

31. Three cheers for bacon!!!!!

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Response to SummerSnow (Original post)

Mon Jul 28, 2014, 08:44 PM

34. Meat Candy!!!

 

I'm a ketogenic low-carber. The other morning I ate a pound of bacon for brunch. It was phenomenal.

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Response to SummerSnow (Original post)

Mon Jul 28, 2014, 09:01 PM

37. Few things are less healthy than bacon.

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Response to SummerSnow (Original post)

Mon Jul 28, 2014, 09:12 PM

39. Man, I hate cooking that stuff though.

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Response to SummerSnow (Original post)

Tue Jul 29, 2014, 12:39 AM

41. LOL!

I find this sort of post on this site to be quite funny for obvious reasons.

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Response to SummerSnow (Original post)

Tue Jul 29, 2014, 03:30 PM

42. Sorry, Noo Yawkers. SF beat you to it.

 

http://www.sfweekly.com/sanfrancisco/bacon-bacon-pork-centric-haight-cafe-is-more-than-a-novelty/Content

Ah, bacon, that undying American obsession. Salty, cured pork belly has been part of the country's diet since the beginning, but the bacon mania that we have indulged over the past few years has more to do with our times than any sense of heritage. Bacon is unpretentious; the meat of the people in the age of the one percent. Bacon is indulgent; eating it feels like an act of rebellion in an time of rising obesity and heart disease. Bacon is delicious; beloved by everyone from Thomas Keller to Homer Simpson. And bacon is a stupid thing to take seriously, which is why bacon-infused everything air fresheners, candles, cologne, toothpaste, personal lubricant has become one of the Internet's favorite jokes.

Since its inception in 2011, Bacon Bacon has served big, messy, porky sandwiches and other bacon-infused items with more than a slight wink at its audience. It started as a food truck, of course, but then grew into a cafe in the Upper Haight that was shut down last year when neighbors complained about the overwhelming smell of pork coming from the kitchen. The story wafted through the Internet, eventually climbing the heights of Viral Mountain to become an item on an Amy Poehler-hosted "Weekend Update" on Saturday Night Live. (The bit revolved around the problems with complaining to cops about pig smell.)

Nearly a year later, Bacon Bacon owner Jim Angeles has won the day and reopened his shuttered cafe. He had to make changes: install a new ventilator system, for one, and move the kitchen for his trucks elsewhere, which meant he had to get the space rezoned by the city. It still feels like a victory. There are now a few tables instead of just a walkup counter and a vintage red coin-operated pig ride for the kids. But the most impressive thing about Bacon Bacon is that the food is more than just a novelty. For the most part, these are seriously good sandwiches, worthy of a cheat day or hungover Saturday, and, most importantly, a return visit.

Breakfast, served all day, is all items whose caloric content are well-suited to an afternoon of farm labor. The regular breakfast sandwich is the closest I've seen in S.F. to the simple egg-and-cheese buns of the East Coast: a fried egg, bacon slices, bacon jam, and cheddar cheese oozing out of a soft bun. Nothing new, but who needs to break new ground with something this buttery, salty, and smooth? There is also a San Francisco version of the classic called the Almost Veggie Breakfast Sandwich, which piles sauteed broccoli rabe and sweet roasted red peppers on top of the bacon and egg and swaps the cheddar for provolone. I liked it even better than the regular the broccoli rabe added some texture and a bitterness that cut through the fat but then, I am a child of the West Coast.


So there!

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