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Old 04-18-2013, 09:21 PM   #31
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Originally Posted by taxlady View Post
Looks yummy.

Got a question: why isn't your bacon wrinklier/curlier?
I'd like to know the answer to that question too... When I cook Bacon it's usually as curly as a pigs tail :)
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Old 04-18-2013, 09:25 PM   #32
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Looks yummy.

Got a question: why isn't your bacon wrinklier/curlier?
What? You have curly bacon in Canada?

Kidding. If it curls up, it means there are parts that aren't cooking. So when I fry bacon, I set an old pot on top of it to keep it flat. I like uniform crispiness.
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Old 04-18-2013, 09:28 PM   #33
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What? You have curly bacon in Canada?

Kidding. If it curls up, it means there are parts that aren't cooking. So when I fry bacon, I set an old pot on top of it to keep it flat. I like uniform crispiness.
I was wondering if you used something heavy while cooking it. I'm too lazy to wash an extra pot. I usually cook mine in lots of bacon fat, so it still gets uniformly crisp.
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Old 04-18-2013, 09:31 PM   #34
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Heck I never thought about setting a pan on it while it's cooking. Thanks for the advice!
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Old 04-18-2013, 09:41 PM   #35
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And before anyone asks... yes, I also measure out the batter so all the pancakes are the same size.
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Old 04-18-2013, 10:06 PM   #36
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And before anyone asks... yes, I also measure out the batter so all the pancakes are the same size.
I think that goes without saying. No one wants a messy uneven stack.
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Old 04-18-2013, 10:55 PM   #37
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Tonight we had the pancakes and bacon we didn't have last night.
That looks wonderful Steve
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Old 04-19-2013, 07:27 AM   #38
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If you fry bacon it on a lower temp it will not curl as much, either. It takes a bit more time but it comes out nicer and no fear of burning.

Tax: For the Anchovies and Caper pasta I use one small tin of anchovies and a couple of tblsp of capers for two portions. Give them a good rinse first, then get that going in a good amount of olive oil with some garlic, onions, chopped tomato and red pepper. Basil. Then a splash of white wine for good measure. Toss in hot pasta and finish with a liberal amount of coarse ground pepper, fresh Parmesan and fresh chopped parsley.
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Old 04-19-2013, 07:33 AM   #39
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Spinach pasta with oil & garlic, asparagus, cherry tomatoes & parmesan cheese. I have lots of fresh fruit for dessert - mangos, strawberries, blueberries, melon - for a fresh fruit salad.
Yum! I also want some
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Old 04-19-2013, 08:33 AM   #40
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Quote:
Originally Posted by Rocklobster View Post
If you fry bacon it on a lower temp it will not curl as much, either. It takes a bit more time but it comes out nicer and no fear of burning.

Tax: For the Anchovies and Caper pasta I use one small tin of anchovies and a couple of tblsp of capers for two portions. Give them a good rinse first, then get that going in a good amount of olive oil with some garlic, onions, chopped tomato and red pepper. Basil. Then a splash of white wine for good measure. Toss in hot pasta and finish with a liberal amount of coarse ground pepper, fresh Parmesan and fresh chopped parsley.
Ooh, sounds even better now. Thanks Roch. I've copied and pasted the recipe. I'll have to see how much a tin of anchovies contains. I buy mine in olive oil in a jar.
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