Subj : Bacon was:Shrimp was: Mac
To   : Dave Drum
From : Ruth Haffly
Date : Sat Feb 10 2024 11:57:58

 RH> Depending on what I'm using the bacon for, I'll cook it either in the
 RH> microwave or frying pan or bake it in the oven. The latter is good for
 RH> large quantities, the first for spatter free cooking as the bacon gets
 RH> layered between paper towels.

 DD> I have a round, ridged tray from Nordic Ware for use in the nuker. It
 DD> is ridged on one side w/a pouring lip to help get rid of the bacon

I bought a rectangular, ridged on one side and sloped into a well thing
for doing bacon with my first microwave. Passed it on eventually for
various reasons.

 DD> grease. and the reverse side is smooth  and can be used for cooking or
 DD> warming
 DD> pizza in the microwave.

Most of our pizza is done in the regular oven. Reheating is done in the
toaster/convection oven, as is pizza bread (toast bread, add sauce,
toppings, bake for a few minutes in oven).


 DD> I find that 5 minutes  @ full power gives me crispy thick sliced
 DD> bacon. Four minutes for regular (20 slices/pound). I drape old
 DD> newsprint over
 DD> the tray to save more than a cursorly clean-up. I'll spend an hour or
 DD> so nuking bacon and putting the semi-finished or fully finished excess
 DD> slices into a Tupperware  lidded container that looks to have been
 DD> designed for just that purpose.

 DD> I have several sheet pans which I used to use for bulk bacon prep.
 DD> Using wire racks to hold the slices up above the dripping prevents
 DD> spatter. But it takes longer and my housemate usually has enough cast
 DD> iron cookware
 DD> for a family of eight stashed in the cavern below the cooktop.  Bv)=

We do keep bacon bits on hand but cook up sliced as needed.

 DD> This one will be made in the near future - note that it hasn't  got
 DD> any tomatoes. But I'm waiting until the asparagus pokes its heads up
 DD> with the warmer weather.

 DD>       Title: Pesto Shrimp Pasta
 DD>  Categories: Pasta, Herbs, Citrus, Seafood, Vegetables
 DD>       Yield: 4 servings

 RH> Looks interesting. I'd probably do a half recipe for just Steve and me.

 DD> It should save well for leftovers. Although I might, if doing "plan
 DD> overs" cut back on the pasta and  do fresh when I haul the sauce out
 DD> of the fridge.   Bv)=

Depends, I might do planned overs but usually cook up pasta fresh and
just reheat the sauce.


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


.... Junk: stuff we throw away.  Stuff: junk we keep.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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