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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