Holy shit, how did this bacon get on Namelesstavern???

[vonkaar]

OMFG CLICK HERE!!!

[Arlos]

mmmmmm, bacon.

-Arlos

[Kramer]

that fawkin rawks

[Nusk]

something not quite kosher there

[Ginzburgh]

Man that is some 3D bacon.

[Drem]

wow i need to go cook some bacon now

[Kramer]

i put that shiz on my desktop.....


then i only wanted to leave work imemdiately and go to the IHOP up the freeway

[Drem]

k so i marinated 1lb of thick cut pork belly overnight last night actually so this thread is timed perfectly~

marinade:
a couple shallots and cloves of garlic
1tbsp sugar
3tbsp viet fish sauce
1tsp soy sauce
1/4 tsp fresh ground black pep

then i cooked the marinated bacon in

-1tbsp sesame oil

cook it about halfway til it's good and browning, turn it down to a safe medium, or even medium low if you're on a star burner, and add

-1tbsp sugar

let the sugar break down and turn the oils a deeper brown (couple more minutes) and by then your bacon should be about 3/4. not on the verge of burning the sugar or the bacon itself though because you're about to simmer it for a while so be careful

so then add something to thin out the sauce, like cooking rice wine or coconut water (not milk) and let it simmer out. i personally only put a couple splashes of rice wine in it. the recipe i was given calls for about a cup and a half of coconut water, which i've yet to find anywhere 'round here. anyway, simmer the whole deal for about 20~40 mins til it's reduced to half

then you've got a great dish of caramelized bacon. i've only ever eaten this over steamed jasmine rice so i have no idea what else it would taste good with. it's salty-sweet, tender, but also sorta sticky and chewy

my girlfriend's sister taught me this. i've never really had bacon any other way than with my breakfast or on a sandwich so marinating it and cooking it and having it with rice was a nice spin on a classic meat

apparently you put all the ingredients of the marinade and the cooking process into a frying pan alone and make the caramel sauce and then pour it over chicken wings and eat caramelized wings. sooooo good

[brinstar]

wtb

[Arlos]

I'm a big fan of Carbonara, personally. Good recipe from out on dar intarwebs.

* 1 pound dry spaghetti
* 2 tablespoons extra-virgin olive oil
* 4 ounces pancetta or slab bacon, cubed or sliced into small strips
* 4 garlic cloves, finely chopped
* 2 large eggs
* 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
* Freshly ground black pepper
* 1 handful fresh flat-leaf parsley, chopped

Directions

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley.

Good stuff Maynard, and easy as hell, too.

-Arlos

[leah]

oooh now i kind of want to make some carbonara. we had carbonara several times in italy and i didn't think i was going to like it, given that it's bacon and eggs in pasta lol, but it was actually DELISH.

[leah]

i also discovered major love of prosciutto, especially on pizza. there was this awesome pizza place a few doors down from the first hotel we stayed in and a big honkin' slice was like one euro and there were so many different kinds!! and the boys that worked there were very pretty indeed. :D

[Gaazy]

oooh now i kind of want to make some carbonara. we had carbonara several times in italy and i didn't think i was going to like it, given that it's bacon and eggs in pasta lol, but it was actually DELISH.

What is this, delish...

[brinstar]

[vonkaar]

haha, awesome

[Arlos]

In russia, lamp lights YOU!

-Arlos

[araby]

I love bacon so much I'd eat it on anything. Except poop.

[10sun]

Take a half slice of uncooked bacon and half of a dried fig de-stemmed. Wrap bacon around fig, secure with toothpick. Pop in oven for like 8 minutes or until bacon is cooked. Pull out, serve. Best appetizer ever. Last time I made them, I used like 2 pounds of bacon and they were gone almost as soon as I pulled them out of the oven.