Subj : Re: Bacon bits
To   : Dale Shipp
From : Dave Drum
Date : Mon Apr 10 2023 06:17:00

-=> Dale Shipp wrote to Dave Drum <=-

 DD> All that was missing was some crumbled bacon for saltiness and more
 DD> "crunch" than the sunflower seed provided. But, I didn't feel like
 DD> cooking - so, that was it.

 DS> We keep a jar of McCormick bacon bits on hand.  They are vegetarian,
 DS> not bacon, but the taste is good.  We prefer the "chunks" which are a
 DS> larger size and have more crunch, but they are often not in stock at
 DS> our grocery stores.  When they are there, we buy four jars or so,
 DS> leaving at least a few jars on the shelf for others.

Had I had them on-hand that would have been perfect. Kosher, gluten-free
and vegetarian. Serve 'em to anyone. If you have trouble finding a supply
locally try https://tinyurl.com/BACON-HUNKS

I'm as much "buy local" as anyone else. But, if it's not to be had near
by ... Amazon can fill the need.

 DS> This recipe really needs the real bacon.

 DS> MMMMM----- Recipe via Meal-Master (tm) v8.05

 DS>       Title: Chicken Smothered With Black Eyed Peas REVISE
 DS>  Categories: D/g, Cajun, Chicken, Beans
 DS>       Yield: 6 servings

Real bacon is usually preferable to the ersatz item(s). I cook bacon in
the nuker 3 pounds at a time. Then divide and sucky bag what is not for
immediate (within a week) use.

Which reminds me it's time for some Humphrey Pennyworh sized B-L-Ts. 

This is my current favourite B-L-T ... and it really has to have real
bacon.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ground Bacon Burger
 Categories: Pork, Vegetables, Herbs, Breads
      Yield: 4 Burgers
 
      2 lb Uncooked bacon
    1/2 lb Bacon; cooked, fine chopped
      2 tb Your favourite BBQ dry rub
      2 c  Shredded iceberg lettuce
      2 lg Tomatoes; sliced
           BBQ sauce; optional
      4    Kaiser rolls; split, lightly
           - toasted
 
  ADDITIONAL TOOLS: Stand mixer w/meat grinder attachment
  or food processor
  
  Prepare grill for medium-high heat cooking,
  approximately 400ºF/205ºC.
  
  Rough chop the uncooked bacon and place in the freezer
  for approximately 15 minutes until it begins to firm but
  hasn't frozen through. Once partially frozen, feed it
  through the grinder attachment of a stand mixer or place
  in a food processor and roughly chop.
  
  Once the bacon has been properly ground, gently mix in
  the chopped cooked bacon then form into 4 burger
  patties. Season patties lightly on both sides with BBQ
  dry rub seasoning.
  
  Place patties on the grill and cook until they reach a
  minimum internal temperature of 160ºF/71ºC. Remove the
  burger patties from the grill. Assemble burgers by
  spreading BBQ sauce or Mayonnaise on the buns, place
  patty on the bottom bun, followed by shredded iceberg
  lettuce, and 2-3 slices of tomatoes. Add the top bun
  and serve immediately.
  
  UDD NOTE: A nice slice of Cheddar or Colby cheese is a
  nice touch. Pepper jack, too.
  
  RECIPE FROM: https://www.kingsford.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Whenever, I think about exercise, I lie down 'til the thought passes.
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