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December 3, 2008 at 7:28 pm #648594
JoBParticipantyou guys are sooo unfair…
the bacon grease can drifted north and settled in the midwest.. where my mom picked it up. aside from her meatloaf recipe which also originated in the south..it was her only culinary victory… and probably inspired more by thrift than culinary magic.
Waffle house grits are fine as a vehicle for butter… but it’s not substitute for the real thing.
they eat good in the Carolinas:)
December 3, 2008 at 9:32 pm #648595
ZenguyParticipantMy Grandmother right here in little old West Seattle had a Crisco can filled with bacon grease. She used to fry up the bacon and then baste the egss in the fat to make ‘lacy eggs’.
I went to high school out in the Rainier Valley and grits were a regular thing there and love them today.
Unfortunately the only time I was ever in South Carolina it was in Florence in August and the food left a lot to be desired.
December 3, 2008 at 9:46 pm #648596
flowerpetalMemberI’ve greased my chin many a time in Florence. You were with the wrong cooks Zenguy. I’m going to “need-to-know” why you were in little ole Florence.
December 3, 2008 at 9:53 pm #648597
AnonymousInactiveI would be interested in a really good BLT recipe. I know it’s pretty straightforward, but was just wondering if anyone has any extra flair they add to theirs (it’s a favorite samwhich of mine!)
Thanks!
December 3, 2008 at 9:58 pm #648598
GinaParticipantI think that with toasting, any sort of bread can make a good foundation for a BLT. But that sourdough makes the best foundation of all.
Winter tomatoes are so sad. So is winter lettuce.
I have tried the sandwiches with basil in the mayo. But the plain basics with the best of the basics that can be found makes the tastiest sandwich in my opinion.
December 4, 2008 at 12:02 am #648599
cjboffoliParticipantYe Gods Zenguy! I’m not sure what’s more horrifying…that your only South Carolina experience was Florence or that you were there in August. I’m not a big fan of Horry County and the Grand Strand. And you can keep Columbia. I can totally understand why Sherman burned it. For me when I think of SC it is all about the Lowcountry: Sea Islands, palmetto trees, salt marshes as far as the eye can see, grand old liveoaks with hanging moss, antebellum architecture, the smell of pluff mud, little road-side stands where they sell vidalia onions, succulent peaches and sweetgrass baskets, universally available sweet tea..heaven.
December 4, 2008 at 12:05 am #648600
cjboffoliParticipantLAST DAY FOR BACON ORDERS
As of 12/3 at 4:05pm
aim (2 pounds), austin (3 pounds), bayou (4 pounds), beaconhill (2 pounds), carrieann (2 pounds), celeste17 (4 pounds), charlabob (1 pounds), cjboffoli (2 pounds), davebrewer (1 pound), franci (2 pounds), fulltilt (2 pounds), genhillone (2 pounds), goodgraces (2 pounds), katie guenther ( 2 pounds), hopey (4 pounds), ranette iding (2 pounds), jackie (2 pounds), jans (2 pounds), jaydee (1 pound), jem (1 pound), jen (2 pounds), jenv (1 pound), jill (1 pound), jkboison (4 pounds), job (2 pounds), max (2 pounds), morganlf (2 pounds), pigeonmom (2 pounds), rs (1 pound), meg (2 pounds), rockergirl (3 pounds), scooter1 (3 pounds), seachuck (2 pounds), SMS (1 pound), squareeyes (1 pound), sue (2 pounds), tammiws (2 pounds), daniellevenhuizen (2 pounds), kristiewehe (1 pound), wendy (4 pounds), zenguy (4 pounds): Total 87 pounds
December 4, 2008 at 1:33 am #648601
MaxParticipant87 pounds. Wow.
December 4, 2008 at 1:33 am #648602
MaxParticipantRe BLTs – yes, toast. Let it cool before putting on the mayo, though. Thin slices of dead-ripe tomatoes with actual flavor – which means leave ’em off most of the year. Butter lettuce. And… thin slices of ripe avocado. Honest. Sadly, that makes it a BLAT, but it tastes good!
December 4, 2008 at 1:38 am #648603
AnonymousInactiveOMG, Max, that sounds awesome! Avocados is a great addition – I can’t wait to try it! I love the name you’ve given it too!
Thanks, Gina, for the recommendation of toasting. That sounds delicious!
Guess I know what I’m having for dinner! :)
December 4, 2008 at 5:00 am #648604
JanSParticipantFunny, I posted about the avocado, too, and the computer ate it. I had a BLAT for the first time in Massachusetts years ago, at a little place down the road from my sister’s house with my daughter. The only thing that I would add is…it’s gotta be real mayo..Best Foods (Hellman’s east of the Mississippi)..Can’t have any of that Miracle Whip, “Light” mayo stuff…has to be real, real mayo. And I agree, gotta let the toast cool first :)
December 4, 2008 at 8:54 am #648605
FullTiltParticipantI plan to use have of my bacon order for a maple nut bacon ice cream.
The recent issue of Sauveur Mag had directions to make your own bacon. The nitrites are a health dept thing, at home you can do the same with salt.
Found this if you want to roll your own.
December 4, 2008 at 9:27 pm #648606
JoBParticipantmaple nut bacon ice cream???
i can’t wait!
as for rolling my own bacon. no thanks.. did that in the early 70s during my stint at a commune. it’s just not as much fun as it looks…
and yes, we used salt.
December 6, 2008 at 4:16 pm #648607
MaxParticipantJanS – How about that! I thought our family invented the avocado thing. Great minds and all that, I guess.
I agree about the mayo. We use Nalley’s Light, which has a nice tang we like, but Best Foods is certainly the gold standard.
December 6, 2008 at 4:37 pm #648608
cjboffoliParticipantIf you’re into mayonnaise you should try some of the Dutch style mayo. I first had it about ten years ago at a little frites stand on the Kalverstraat in Amsterdam and it totally expanded my mayonnaise horizons. It’s excellent even when it is not just a condiment for crispy, golden french fries. I wouldn’t say it is as tangy as American-style mayo. But it is wonderfully creamy and eggy.
You can mail order it here:
And while you’re at it, get yourself some stroopwaffels, those wonderful waffle cookies that have a thin layer of caramel sandwiched in between two crispy, buttery, cinnamony wafers that are sold all over the streets in the Netherlands.
December 6, 2008 at 5:09 pm #648609
JoBParticipantcjboffoli…
yu are not doing my expanding waistline any favors!
though i do agree about the dutch mayo..
December 6, 2008 at 6:13 pm #648610
miwsParticipantMax, I’ve used Nalley Light for years. Before that was available, I used Nalley Regular for years. I honestly could not tell a difference when I switched over, but might be able to in a side by side comparison.
I like Nalley for the same reason that cjboffoli mentioned about the Dutch Mayo, it has an “eggy” flavor that I don’t recall noticing in other brands.
There’s been a couple of times, in recent years, when the budget was tight that I bought Western Family Mayo. Just not the same.
I don’t know if it’s still available, (haven’t seen it at Thriftway for some time) but for awhile Nalley had a “Free” version of their mayo, in addition to the regular and light. Tried it once. Tasted alot like Miracle Whip to me. (Which I’ve never cared for.
Mike
December 6, 2008 at 9:05 pm #648611
JanSParticipantChristopher…when I lived in Frankfurt, having my frites with mayo was the only way to go. Their mayo was so totally different than ours. We would go to the local “corner store”, and buy it in tubes…ketchup with fries? nah..not even good enough. When I came back here people thought it weird that I preferred mayo with my fries. Thanks for the heads up on the dutch mayo…I’ll have to get me some :)
December 6, 2008 at 9:07 pm #648612
pigeonmomParticipantI’m getting antsy for my bacon.
December 6, 2008 at 9:15 pm #648613
JeraldParticipantI realize that “artisan” is not the same as made in a factory, but what I wondered was what the characteristics would be. Is the bacon leaner? fatter? less salty, more smoky? Some of the more expensive bacon brands I’ve tried are thicker and leaner and thus don’t get that nice crispiness. (I know, that means healthier, but does anyone really eat bacon for their health?)
Looking forward to a report!
December 6, 2008 at 10:25 pm #648614
TammiWSMemberBest Foods Mayo mixed with ketchup for your fries…Yum…
December 6, 2008 at 10:33 pm #648615
miwsParticipantTartar sauce with fries!
Marina’s (formerly Marie’s originating many, many years ago at a Seattle restaurant of the same name) for home dippage.
Mike
December 6, 2008 at 11:19 pm #648616
inactiveMemberBest tartar sauce:
To absorb grease of golden fries is Frisko Freeze on Division Avenue in beautiful Tacoma. I don’t know why, particularly, it just IS.
December 7, 2008 at 12:11 am #648617
cjboffoliParticipantWhen you walk up to a frites stand in Belgium or the Netherlands they usually have at least a dozen different mayo and ketchup varieties. Likewise, my friends in the UK marvel that US supermarkets don’t have the vast array of potato crisp (chip) flavors that they have in London. It confounds me as to why. You’d think a country that can devote an entire store aisle to various varieties of toothpaste could step it up a bit in the realm of comfort food condiments.
December 7, 2008 at 12:42 am #648618
WendyMemberSo when do we get to pick up the infamous bacon? And where? full Tilt?
Thanks for organizing this, I can’t wait to try to eat some bacon.
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