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03-01-2006, 04:50 PM
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#31
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Certified Executive Chef
Profile:
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,575
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 Im with you Phinz I also prefer pan frying bacon.I like to turn bacon often so it cooks evenly.
I dont mind doing it, I just kinda space out while Im cooking bacon
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04-30-2006, 09:24 AM
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#32
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Sous Chef
Profile:
Join Date: Sep 2004
Location: Midwest
Posts: 592
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A very long time ago I discovered the most decadent thing in the world. I cannot remember where I ate it.
American bacon, dredged in American brown sugar and baked in a hot oven on a broiling pan.
Oh... my... goodness. Candied bacon... can it get any better??
ETA: I have been trying to remember where I had this. I know it was probably almost 10 years ago at a restaurant in New Jersey. I wish I could give the credit where it's due.
Last edited by velochic; 04-30-2006 at 10:40 AM.
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04-30-2006, 09:34 AM
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#33
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Certified Master Chef
Profile:
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 7,699
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I saw that somewhere too...I think it was on Paula Deen's show. I've also seen the bacon dredged in flour before frying in hot grease.
__________________
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04-30-2006, 01:03 PM
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#34
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Certified Executive Chef
Profile:
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,289
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Brown sugar coated bacon is delicious, but I only serve it for special breakfasts or brunches.
__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
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