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I bought some bacon the other day because it was cheap, and then when I went to cook it I saw that it was like 85% fat. It made for some great breakfast potatoes, but I was disappointed.
5.5/four tet, daphni b2b floating points, avalon emerson 5.12/neil young 5.19/mannequin pussy 5.21/serpentwithfeet 5.25/hozier 6.12-16/bonnaroo 6.28/goose 6.29/goose 9.17/the national + the war on drugs 9.23/sigur ros 9.27-29/making time 10.17/air
5.5/four tet, daphni b2b floating points, avalon emerson 5.12/neil young 5.19/mannequin pussy 5.21/serpentwithfeet 5.25/hozier 6.12-16/bonnaroo 6.28/goose 6.29/goose 9.17/the national + the war on drugs 9.23/sigur ros 9.27-29/making time 10.17/air
As long as you're cooking it on a rack, bacon should absolutely get cripsy in the oven. A full pack should be done at 350 for about 20-25 minutes, then 425 for 5-10 depending how you like it. Times can vary with thickness of course.
As long as you're cooking it on a rack, bacon should absolutely get cripsy in the oven. A full pack should be done at 350 for about 20-25 minutes, then 425 for 5-10 depending how you like it. Times can vary with thickness of course.
we are an oven bacon household, and almost exclusively Farmer's Thick Cut Applewood Smoked Bacon (the non-Kirkland brand at Costco). we do eight pieces at a time, oven at 375, typically 25 minutes, sometimes a few extra minutes.
my goal for bacon is to get it right to the point where there is some crispness, but the fat is just rendered so you get that melt in your mouth effect. i don't like it to be super 100% crispy.
We have been using a rack but just following the instructions on the pack. I'll try Katy Mae's suggestion next time. It doesn't help that my wife likes it pretty close to charcoal, which is a few notches further than my ideal.
I cook bacon both ways, depends on thickness. I like that super thick bacon, crisp. And bacon is NEVER overrated. Next thing you'll tell me, pork belly is fatty and gross.
Post by snowmanomura on Apr 9, 2020 19:49:46 GMT -5
I went vegetarian awhile ago, and bacon is near the bottom of meats I miss. I also had to give up a hobby (smoking shit and drinking beer all day). But a well crusted brisket, pork shoulder, spatchcocked turkey...damn that shit makes bacon basic.
But if you've ever done a whole hog - a smoked pork belly fried up is the best bacon you will ever have. Even the best deli salt cured shit won't come close. If you can slice the belly out after about half the fat is rendered, it'll slice up easy after it gets a bit solid. then you can just toss the whole thing in a cast iron on the smoker and it's a good snack while you wait for the rest of the piggo to finish.
My two year old shoved his finger so far up my nose that it drew blood. How's your day going?
I was just saying last night that I'm pretty sure toddlers have the same strength as chimps who periodically rip faces off.
I work with macaques, but I tell people it's basically like working with toddlers. Prone to tantrums, love juice, raisins, grapes, bananas, and ya gotta clean up their shit.