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 what did you cook today thread 
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Eggs Benedict sounds really good about now.

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Sun Apr 15, 2018 6:13 pm
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I make a hell of a hollindase sauce. Much better than what I had at so called bistros.

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Sun Apr 15, 2018 6:18 pm
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I love a good Eggs Benedict. It's been ages since I had one, and I've never made a Hollandaise sauce.

In the oven right now ... keto "fried" chicken. Will update tomorrow.


Sun Apr 15, 2018 6:25 pm
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I use Hollandaise sauce mix from business costco.
#10 can probably makes a couple gallons.

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Sun Apr 15, 2018 6:27 pm
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I just had another batch of eggs benedict. :bigsmile:

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Leave it cleaner than you found it.


Sun Apr 15, 2018 8:11 pm
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MadPick wrote:
I just had another batch of eggs benedict. :bigsmile:


Dick. :drool:

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Sun Apr 15, 2018 8:26 pm
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Ran across this today for cooking bacon....
https://www.msn.com/en-us/foodanddrink/ ... li=BBnb7Kw

Life motto: You can never have too much bacon. But man, cooking it is a huge mess. That’s why we were excited to hear about a technique that completely eliminates bacon spatters and makes perfectly crispy slices.

The trick: Water. Yep. Pour just enough water over your slices in the skillet so they’re submerged. Then, crank the heat up to high. When the water boils, turn the heat down to medium. The H20 will completely evaporate, leaving behind perfectly crispy yet succulent—not brittle—results. And a way cleaner stove.

Why does it work, though? Simmering water keeps the initial cooking temperature low, so the meat keeps its tenderness. By the time the water boils away, most of the fat has rendered—so you’re less likely to burn the bacon and the grease won’t spatter. #Science.

Anyone ever cook bacon like this? I'm tempted to thaw some out and try it.... but then I'd eat the whole #.

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Mon Apr 23, 2018 11:54 am
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JohnMBrowning wrote:
but then I'd eat the whole #.


You lose 60%-80% of weight of bacon by cooking.

So, 16 oz of bacon cooks down to roughly 4 oz.

That's why Costco precooked bacon, 1lb for 12$ isn't horrible... it's roughly 4 lbs of uncooked bacon... coming out to around $3/lb.

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That's quite the nut sack you have there!


Mon Apr 23, 2018 2:33 pm
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JohnMBrowning wrote:
Ran across this today for cooking bacon....
https://www.msn.com/en-us/foodanddrink/ ... li=BBnb7Kw

Life motto: You can never have too much bacon. But man, cooking it is a huge mess. That’s why we were excited to hear about a technique that completely eliminates bacon spatters and makes perfectly crispy slices.

The trick: Water. Yep. Pour just enough water over your slices in the skillet so they’re submerged. Then, crank the heat up to high. When the water boils, turn the heat down to medium. The H20 will completely evaporate, leaving behind perfectly crispy yet succulent—not brittle—results. And a way cleaner stove.

Why does it work, though? Simmering water keeps the initial cooking temperature low, so the meat keeps its tenderness. By the time the water boils away, most of the fat has rendered—so you’re less likely to burn the bacon and the grease won’t spatter. #Science.

Anyone ever cook bacon like this? I'm tempted to thaw some out and try it.... but then I'd eat the whole #.

Don't have to be at work till 1pm, I may try this tomorrow.

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Mon Apr 23, 2018 7:11 pm
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JohnMBrowning wrote:
Ran across this today for cooking bacon....
https://www.msn.com/en-us/foodanddrink/ ... li=BBnb7Kw

Life motto: You can never have too much bacon. But man, cooking it is a huge mess. That’s why we were excited to hear about a technique that completely eliminates bacon spatters and makes perfectly crispy slices.

The trick: Water. Yep. Pour just enough water over your slices in the skillet so they’re submerged. Then, crank the heat up to high. When the water boils, turn the heat down to medium. The H20 will completely evaporate, leaving behind perfectly crispy yet succulent—not brittle—results. And a way cleaner stove.

Why does it work, though? Simmering water keeps the initial cooking temperature low, so the meat keeps its tenderness. By the time the water boils away, most of the fat has rendered—so you’re less likely to burn the bacon and the grease won’t spatter. #Science.

Anyone ever cook bacon like this? I'm tempted to thaw some out and try it.... but then I'd eat the whole #.


I've heard of this, but never tried it.

Once I found the oven fried method, I never changed up. Easy, mess-free, controllable as far as doneness, don't have to pay attention to it, and gives me another large burner to use.


Mon Apr 23, 2018 8:58 pm
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NWGunner wrote:
JohnMBrowning wrote:
Ran across this today for cooking bacon....
https://www.msn.com/en-us/foodanddrink/ ... li=BBnb7Kw

Life motto: You can never have too much bacon. But man, cooking it is a huge mess. That’s why we were excited to hear about a technique that completely eliminates bacon spatters and makes perfectly crispy slices.

The trick: Water. Yep. Pour just enough water over your slices in the skillet so they’re submerged. Then, crank the heat up to high. When the water boils, turn the heat down to medium. The H20 will completely evaporate, leaving behind perfectly crispy yet succulent—not brittle—results. And a way cleaner stove.

Why does it work, though? Simmering water keeps the initial cooking temperature low, so the meat keeps its tenderness. By the time the water boils away, most of the fat has rendered—so you’re less likely to burn the bacon and the grease won’t spatter. #Science.

Anyone ever cook bacon like this? I'm tempted to thaw some out and try it.... but then I'd eat the whole #.


I've heard of this, but never tried it.

Once I found the oven fried method, I never changed up. Easy, mess-free, controllable as far as doneness, don't have to pay attention to it, and gives me another large burner to use.


Baked bacon FTW

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DGM33 wrote:
That's quite the nut sack you have there!


Mon Apr 23, 2018 9:03 pm
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Pablo wrote:
Has anyone called the waste treatment plant to give them a heads up?

:ROFLMAO:

I hope I didn't wake the Balrog with that LOL

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Mon Apr 23, 2018 9:13 pm
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I've always wanted to try the oven baking method, but I don't usually cook that much bacon at once to justify running the oven... I 'try' to limit my intake... If I ever cook a whole pack at once, I will try the oven. I've been concerned with how much grease 'fumes' the oven would generate... my guess is that bacon grease @400-425 would coat the oven pretty well with grease --- does that happen?

This water method seems perfect for the 2 slices I usually cook at a time --- my biggest gripe is how the splatter covers the stove top and constantly having to clean after cooking bacon...

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Plan B is actually repeating Plan A.... it just involves much more alcohol.

Of the ten voices I hear in my head, only three keep telling me NOT to shoot....
Do I go with the majority or common sense?


Tue Apr 24, 2018 8:50 am
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2 slices? What a waste of time....

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DGM33 wrote:
That's quite the nut sack you have there!


Tue Apr 24, 2018 1:48 pm
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TechnoWeenie wrote:
2 slices? What a waste of time....

I know.... but I'm trying to keep my girlish figure...
2 slices makes a nice blt and is good for breakfast with eggs.... I HAVE to have meat with my breakfast, but I've learned you don't NEED to load up on it. It works for me. And having to wipe down the stove top for every two pieces gets old fast....

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Plan B is actually repeating Plan A.... it just involves much more alcohol.

Of the ten voices I hear in my head, only three keep telling me NOT to shoot....
Do I go with the majority or common sense?


Tue Apr 24, 2018 3:25 pm
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