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Introducing Light Mode! If you would like a Bar Towel social experience that isn't the traditional blue, you can now select Light Mode. Go to the User Control Panel and then Board Preferences, and select "Day Drinking" (Light Mode) from the My Board Style drop-down menu. You can always switch back to "Night Drinking" (Dark Mode). Enjoy!
SteelbackGuy wrote:Ohhh I forgot to add.............
I bring home actual bacon about twice a week. Usually double or triple smoked from the local organic farmers. I also bring it home in back bacon style. Mmmmmmmmm delicious!
What a coincidence, I picked up some double-smoked bacon bits from St. Lawrence just yesterday.
SteelbackGuy wrote:Ohhh I forgot to add.............
I bring home actual bacon about twice a week. Usually double or triple smoked from the local organic farmers. I also bring it home in back bacon style. Mmmmmmmmm delicious!
What a coincidence, I picked up some double-smoked bacon bits from St. Lawrence just yesterday.
Any suggestions on what to do with it?
Sure. Try this out.
Cook that double smoked in a pan. Once cooked, drain most of the drippings out, but keep some (couple tablespoons).
Add diced shallots (2) to the renderings and cook them until they get soft, about 2 minutes. Add a cup or so of white wine (or chicken broth) and let that simmer away for a few minutes. Once it is reduced, add a jar of store bought alfredo sauce, mix it in with the pan stuff, add chopped arugala, stir quick and take off the heat. Add this sauce to freshly cooked noodles of your choice. Salt and pepper to taste, shave reggiano over top. Delicious.
If you`re reading this, there`s a 15% chance you`ve got a significant drinking problem. Get it fixed, get recovered!
SteelbackGuy wrote:Ohhh I forgot to add.............
I bring home actual bacon about twice a week. Usually double or triple smoked from the local organic farmers. I also bring it home in back bacon style. Mmmmmmmmm delicious!
What a coincidence, I picked up some double-smoked bacon bits from St. Lawrence just yesterday.
Any suggestions on what to do with it?
Sure. Try this out.
Cook that double smoked in a pan....
All this bacon talk is making me think of getting some naturally-raised local bacon (antibiotic- and hormone-free) and also buy a those 'bacon press' which makes perfectly flat bacon.
SteelbackGuy wrote:Ohhh I forgot to add.............
I bring home actual bacon about twice a week. Usually double or triple smoked from the local organic farmers. I also bring it home in back bacon style. Mmmmmmmmm delicious!
What a coincidence, I picked up some double-smoked bacon bits from St. Lawrence just yesterday.
Any suggestions on what to do with it?
Sure. Try this out.
Cook that double smoked in a pan. Once cooked, drain most of the drippings out, but keep some (couple tablespoons).
Add diced shallots (2) to the renderings and cook them until they get soft, about 2 minutes. Add a cup or so of white wine (or chicken broth) and let that simmer away for a few minutes. Once it is reduced, add a jar of store bought alfredo sauce, mix it in with the pan stuff, add chopped arugala, stir quick and take off the heat. Add this sauce to freshly cooked noodles of your choice. Salt and pepper to taste, shave reggiano over top. Delicious.
Mechanical engineering student. The consequence of this is drinking way too much Rickard's White at bad bars. Luckily the student bar brought in Tankhouse this year, and Kickoff is right beside campus
