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nyaah!

  • Mar. 3rd, 2008 at 1:10 PM
cat - after teo rus, bad post!, sleepy goth, money, crossroads, mikage: go deeper, treason and plot, raahhhr!, asuka, O RLY? YS RLY!, bitch please, Angry Young Meredith, fat bob's novel, space hog!, rose window, sup fruits, oh really?, me!, gunpowder, doom, needs head!, native habitat, brave, dehydrated water, serious
I do believe today's lunch will be a bacon-and-cheese sandwich.

Because I said so, that's why.
  • Mood: defiant

Comments

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[info]arvedui wrote:
Mar. 3rd, 2008 09:37 pm (UTC)
We, your arteries, protest.
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[info]ben wrote:
Mar. 3rd, 2008 10:18 pm (UTC)
Interestingly enough, studies show that lower levels of LDL ("bad cholesterol") have no relationship to lower numbers of cardiovascular deaths.

http://www.businessweek.com/magazine/content/08_04/b4068052092994_page_6.htm

Although, there may well be a correlation between raising levels of LDL and higher numbers of cardiovascular disease.

I am Meredith's raging bile duct.
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[info]arvedui wrote:
Mar. 3rd, 2008 10:21 pm (UTC)
If you represent Mer's bile, you gotta lotta work ahead of you.
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[info]maradydd wrote:
Mar. 4th, 2008 02:15 am (UTC)
ba-dump ching
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[info]evelien wrote:
Mar. 3rd, 2008 09:44 pm (UTC)
why not have a dessert too :-)
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[info]maradydd wrote:
Mar. 4th, 2008 02:15 am (UTC)
Indeed. This is what the Belgian chocolate is for. ;)
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[info]fanlain wrote:
Mar. 3rd, 2008 09:52 pm (UTC)
i need to get our puppy to the vet - looks like she has a uti - but we'll be available to chat online if you want tonight?
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[info]vily wrote:
Mar. 3rd, 2008 09:58 pm (UTC)
By golly, that sounds like an excellent idea!
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[info]digitalsidhe wrote:
Mar. 3rd, 2008 10:30 pm (UTC)

Nom nom nom NOM NOM nom nom NOM!!!
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[info]grimmtooth wrote:
Mar. 4th, 2008 12:06 am (UTC)
Mmmmmmm ......... bacon ...........
Canadian or Murrkan?
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[info]maradydd wrote:
Mar. 4th, 2008 02:14 am (UTC)
Re: Mmmmmmm ......... bacon ...........
American, thick-cut and crispy as hell.
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[info]bigby wrote:
Mar. 4th, 2008 03:04 am (UTC)
I think I will now need my own bacon fix...
Thick cut hickory smoked lightly.. no liberally sprinkled with brown sugar before baking to crispness and served on wheat toast with some avacoado tucked in as well. The green makes it healthy.
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[info]maradydd wrote:
Mar. 4th, 2008 03:12 am (UTC)
Re: I think I will now need my own bacon fix...
Can you fill me in on the art of baking thick-cut bacon till it's crispy? I have tried several times to replicate a British dish that I've had a few times in pubs, where it was called "Hunter's Chicken": chicken breast wrapped in bacon and covered in melted cheese. In my attempts to make it, I've ended up with either underdone bacon, overdone chicken, or both. Admittedly, in England they were using British bacon, not our "streaky bacon", but there's gotta be a way to do it.

I am not normally a fan of avocado, but in the case of what you describe I think I would make an exception.
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[info]bigby wrote:
Mar. 5th, 2008 01:08 pm (UTC)
Re: I think I will now need my own bacon fix...
Put the bacon on a sheet of foil with the edges up to prevent dripping or on an expendable cheap cookie sheet like device, bake at 350/375 for a while checking on it regularly. The crisp comes from (like pan fry or deep fry) letting the bacon sit and sizzle in its own drippings. Maple or brown sugar on top while baking just make it even better. There will be some bits that stay rubbery but those can go back in if you feel compulsive.

To get bacon crisp on the outside and not overdo the chicken, some things to try in the experiment:
1 start the bacon on low on its own then wrap and do.
2 basting the bacon with drippings partway
3 use thin sliced bacon in case that makes a difference
4 deep fry or pan sear for crisp then bake...

I think I will send my sweetie forth to find references and try to reverse engineer this one.
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