It's been far too long since my last bacon post, I realize. I don't have any new products or links or restaurant encounters for you, but what I do have is my recent epiphany.
This is how you cook bacon when it's 94 degrees out:
I don't know why I didn't do this before (well, mostly because I never had a grill with a side burner before, but still) because it's genius. The house doesn't smell like bacon for the next three days; the dog licks up any stray bacon grease splatters on the deck; and I get to be outside with a cocktail. Brilliant.
The whole reason I was needing to fry bacon - other than, duh, wanting some - was that I was trying out a new recipe for a homemade, non-processed energy bar to take with us on all the hikes we've been doing. Store-bought granola bars and energy bars can be too sweet and I had seen something on television during the Tour de France where the Radio Shack team's nutritionist whipped this up. It's cooked sushi rice, a couple of scrambled eggs and bacon mixed together with a little soy sauce, balsamic vinegar and grated Parmesan cheese. Pack it down into a pan, sprinkle a little brown sugar on top. Let cool then cut into bar sizes and wrap in foil paper.
Mr. Mouse and I tried them on our hike today. Pretty good, although I might go with less soy sauce and more brown sugar next time. Still, if it's good enough for the RS boys to eat, it's good enough for us. Plus, bacon!
21 minutes ago