Subj : Bacon
To   : Dale Shipp
From : Ruth Haffly
Date : Thu Mar 23 2023 15:07:48

Hi Dale,

 RH> of our daghters? Now we cook bacon 3 different ways--frying pan for
 RH> small amounts when we want to save the grease, oven for large amounts &
 RH> saving the grease or on a paper towel covered plate in the microwave
 RH> for small amounts when we don't want to save the grease.

 DS> When we cooked bacon in the microwave using paper towels, the paper
 DS> towels came out crispy and looked almost good enough to eat
 DS> themselves.

I agree. (G) It's almost a crime to toss those towels but since I can't
extract the grease from them, I might as well have a bacon-y smelling
trash can.

 DS> This calls for baco bits, but I'm sure that crumbled bacon bits
 would DS> be even better.  I also am not sure what "veg powder" is or
 what it DS> contributes to the spread.

We buy real bacon bits by the bag at Sam's Club or Costco. They're a lot
more convenient to use if I don't need the grease (do need it for
certain recipies) and are easy to toss into almost anything to add some
flavor. As for veg powder, I'd guess it's something like Mrs. Dash or
the Bragg's Seasoning I like to use for making chicken stock. Both of
those can be crushed a bit more to make a finer powder than the small
flakes they are. It just adds a bit more flavor in addition to the
bacon.

Tuesday morning Steve went to a new range to try to zero in his rife
scope. When he came out, there was a truck/cooker set up with bbq pork,
brisket, etc so he called me, asking what he should bring home. I
suggested brisket so he brought that, with some baked beans and green
beans. The baked beans had some sausage sliced up in it; I tried a piece
and tasted maple--just a bit but it added flavor. The brisket was a bit
on the tough side, could have been cooked longer--but had good flavor.
Going to keep an eye out for that truck to try more of their offerings.

 DS>       Title: Bacon Cream Cheese Spread
 DS>  Categories: Testing, Easy
 DS>       Yield: 1 Servings

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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