Who's making what today? - Page 71

(1VB)compforce · 07-09-2016, 11:05

Quote:

Originally Posted by Team Sergeant

Never tasted a truffle........ probably never will, unless I win the lottery......

But you HAVE had Waygu tenderloin which 99% of people will never have the opportunity to try

**Team Sergeant** · 07-09-2016, 11:08

Quote:

Originally Posted by (1VB)compforce

But you HAVE had Waygu tenderloin which 99% of people will never have the opportunity to try

Yeah, like eating beef pudding!

You could cut it with a mean stare! Out of this world!

Penn · 07-09-2016, 22:10

Quote:

Never tasted a truffle........ probably never will, unless I win the lottery......

BINGO!!!

PM me your address, I'll send you a pound.....

**Team Sergeant** · 07-10-2016, 10:38

Quote:

Originally Posted by Penn

BINGO!!!

PM me your address, I'll send you a pound.....

LOL, did you win the lottery?

Divemaster · 07-10-2016, 12:16

On July 3rd I finally pulled the trigger on a smoker, the Masterbuilt 44' Sportsman Elite. It was on sale at Cabela's for $50 off. Add Cabela's military discount and the whole thing was around $289 before tax. I seasoned the smoker that evening.

The 4th saw the inaugural smoke with sacrificial swine. Babybacks, country ribs, and some beans with local maple bacon to catch the drippings. The picture was taken about halfway through. The after picture would have been nothing but a pile of bones and stained plates. For a first attempt it was pretty darn good, but I still have a lot to learn.

**Team Sergeant** · 07-10-2016, 14:02

Quote:

Originally Posted by Divemaster

On July 3rd I finally pulled the trigger on a smoker, the Masterbuilt 44' Sportsman Elite. It was on sale at Cabela's for $50 off. Add Cabela's military discount and the whole thing was around $289 before tax. I seasoned the smoker that evening.

The 4th saw the inaugural smoke with sacrificial swine. Babybacks, country ribs, and some beans with local maple bacon to catch the drippings. The picture was taken about halfway through. The after picture would have been nothing but a pile of bones and stained plates. For a first attempt it was pretty darn good, but I still have a lot to learn.

How I hate looking at these pictures when I'm hungry.........

It's like food porn......

Penn · 07-10-2016, 15:11

TS, no lottery, but great resourcing; the offer stands, but you better hurry the season for summer truffles is ending.

BigJimCalhoun · 07-10-2016, 15:50

We bought a T-Fal deep fryer. We are going to fry some not-so-fresh cod, some onion rings and some french fries.

Divemaster · 07-10-2016, 15:59

Pancaked Bacon- the name is fairly descriptive. Starting with some high quality butcher shop bacon, we bake it in the oven until crispy. Cover with paper towels to blot the grease as it cools and prepare the pancake batter. Next, dredge the slices through the batter and place in a hot skillet. Turn each slice once or twice, then off to a plate for a maple syrup drizzle, or drown it. If bacon is your drug of choice, Pancaked Bacon might be your new addiction.

**Team Sergeant** · 07-10-2016, 16:11

Quote:

Originally Posted by Penn

TS, no lottery, but great resourcing; the offer stands, but you better hurry the season for summer truffles is ending.

Thanks, but I never order any food in the mail during the Arizona summer.........really bad idea as everything will sit in a 150 degree truck/mailbox for days.

**Team Sergeant** · 07-10-2016, 16:12

Quote:

Originally Posted by Divemaster

Pancaked Bacon- the name is fairly descriptive. Starting with some high quality butcher shop bacon, we bake it in the oven until crispy. Cover with paper towels to blot the grease as it cools and prepare the pancake batter. Next, dredge the slices through the batter and place in a hot skillet. Turn each slice once or twice, then off to a plate for a maple syrup drizzle, or drown it. If bacon is your drug of choice, Pancaked Bacon might be your new addiction.

I like what you're doing there!

I'd do the bacon as normal and then chop it all up into bacon bits...... then add it to the pancakes as they hit the griddle!

I've made bacon bit chocolate cookies!

Divemaster · 07-10-2016, 16:16

Quote:

Originally Posted by Team Sergeant

I like what you're doing there!

I'd do the bacon as normal and then chop it all up into bacon bits...... then add it to the pancakes as they hit the griddle!

I've made bacon bit chocolate cookies!

I hear what you're saying. The idea, this time, was to pancake flavor the bacon, rather than bacon flavor the pancakes. However, we do see the possibilities in going the other way.

**Team Sergeant** · 07-10-2016, 16:20

Quote:

Originally Posted by Divemaster

I hear what you're saying. The idea, this time, was to pancake flavor the bacon, rather than bacon flavor the pancakes. However, we do see the possibilities in going the other way.

Ok, then cook (render) the bacon until it's almost dry and try that. The fat is making the pancake fall off.

This is making me think...... what would Michael Symon or Marc Forgione do?

Divemaster · 07-10-2016, 16:26

Quote:

Originally Posted by Team Sergeant

Ok, then cook (render) the bacon until it's almost dry and try that. The fat is making the pancake fall off.

This is making me think...... what would Michael Symon or Marc Forgione do?

Thanks for the suggestion. That would no doubt improve the result. Do you think cooking the bacon on a rack rather than on a baking sheet would help?

**Team Sergeant** · 07-10-2016, 16:36

Quote:

Originally Posted by Divemaster

Thanks for the suggestion. That would no doubt improve the result. Do you think cooking the bacon on a rack rather than on a baking sheet would help?

Yes, the rendered fat will fall away..... I'd still place the bacon on a paper towel afterwards and then pancake it! Now you got me wanting to try this........