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!
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