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Old 03-06-2014, 08:18 AM   #31
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The Bel-Loc diner has the world's best bacon (and I have tried bacon the world over).

Their secret seems to oven cooking it, then letting it sit under the heat lamps. It is usually chewy and crispy but not limp.

We go for breakfast on Saturdays... is it Saturday yet?
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Old 03-06-2014, 08:57 AM   #32
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That's it, I'm stopping off for bacon on my way to work...I KNEW I shouldn't read this thread.
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Old 03-06-2014, 09:00 AM   #33
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I just read about an iPhone add on being made by Oscar Meyer that wakes you up with the smell of bacon and the sizzle sound. They are not selling them yet, but they have created them. It is not just on the drawing board. Who would do that to themselves? That sounds like torture to me. You wake up to the sounds and smells of bacon, but none to actually eat. That is just pure evil.
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Old 03-06-2014, 09:13 AM   #34
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I just read about an iPhone add on being made by Oscar Meyer that wakes you up with the smell of bacon and the sizzle sound. They are not selling them yet, but they have created them. It is not just on the drawing board. Who would do that to themselves? That sounds like torture to me. You wake up to the sounds and smells of bacon, but none to actually eat. That is just pure evil.
How do they make a phone give off smells? That sounds like an accident waiting to happen.
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Old 03-06-2014, 09:21 AM   #35
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It is something you plug into the phone that sends out a "puff" of smell.
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Old 03-06-2014, 09:49 AM   #36
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Right now there is a very popular magazine out that is called THE BACON ISSUE. It is filled with all kinds of recipes and ideas for using bacon. Can I name the magazine?
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Old 03-06-2014, 10:06 AM   #37
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Right now there is a very popular magazine out that is called THE BACON ISSUE. It is filled with all kinds of recipes and ideas for using bacon. Can I name the magazine?
I don't know. Can you? Go ahead, give it a try.
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Old 03-06-2014, 11:22 AM   #38
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We buy what amounts to "local" bacon and, by that, I mean it's bacon provided to our markets by the area's farmers. It's fantastic. Meaty, just enough fat, smoky enough and wonderfully thick. It's not processed to death and there's next to no shrinkage when it's cooked. I can't bear the name brand bacon that you can read a newspaper through when you take it out of the package. Yuck!

I buy several pounds at a time and portion it out in lots that the two of us will eat at breakfast. Sounds spartan, but usually 6 strips. Each piece is so thick and generous that three pieces are about all we can eat, especially if we're also having, bread/toast/rolls, eggs, juice, coffee, etc.

When I say it shrinks very little, I mean it. I cook it in a 12-inch skillet and each strip spans the entire diameter of the pan. All 6 completely fill it.

It cooks up crispy if that's the way we want it or pliable. Depends on the mood we're in.

And, of course, the grease goes into a big ceramic mug in the refrigerator for a myriad of cooking uses. If I made lye soap, it would be used for that.
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Old 03-06-2014, 11:39 AM   #39
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I don't know. Can you? Go ahead, give it a try.
Ok Andy, if I get in trouble its your fault. It's Food Network Magazine.
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Old 03-06-2014, 12:29 PM   #40
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Ok Andy, if I get in trouble its your fault. It's Food Network Magazine.
You're not going to get in trouble. You just gave them free advertising.
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