07-10-2016, 16:39
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#1066
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Area Commander
Join Date: Feb 2004
Location: The Black Hills of SD
Posts: 5,917
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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.
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I, like TS, like what you did there.
I've done what TS posted, about frying up the bacon and then adding it to the pancake batter as it hits the griddle, but never really thought about doing it the "reverse" way. I've also done it with sausage. Coke it up, cut into 1/4 inch pieces and then add to the batter.
Might just have to try the "reverse" of that as well. 
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Sdiver is offline
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07-10-2016, 16:40
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#1067
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Quiet Professional
Join Date: Oct 2007
Location: Washington
Posts: 2,053
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Quote:
Originally Posted by Team Sergeant
Now you got me wanting to try this........  |
You don't have a hair on your ass if you don't. But without pics it never happened.
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Grando autem duodecimo hominis
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07-10-2016, 16:46
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#1068
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by Divemaster
You don't have a hair on your ass if you don't. But without pics it never happened.
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Oh no....
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07-10-2016, 16:56
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#1069
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Quiet Professional
Join Date: Oct 2007
Location: Washington
Posts: 2,053
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Quote:
Originally Posted by Team Sergeant
Oh no....
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As a matter of fact...
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07-10-2016, 22:45
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#1070
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Area Commander
Join Date: Oct 2007
Posts: 3,462
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Yes they did...
http://i.gifntext.com/37292-oh-there...re-they-go.gif
One of the best methods for crispy bacon is microwaved between paper towels. One minute cycles until finished to your individual specification.
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Penn is offline
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07-10-2016, 22:53
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#1071
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,177
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Quote:
Originally Posted by Penn
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Thank you Chef!!! http://www.professionalsoldiers.com/...16&postcount=4 
Pat
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"The limits of tyrants are prescribed by the endurance of those whom they oppress." -- Frederick Douglass
"The bigger the government, the smaller the citizen." -- Dennis Prager
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PSM is offline
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07-11-2016, 10:07
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#1072
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Area Commander
Join Date: Oct 2007
Posts: 3,462
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Innovation is sometimes difficult, but considering your end goal and the need to reduce fat in you "pancakes", this is arguably the best method to achieve that end, that "extra crispy bacon", all crunchy and nice.....
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07-12-2016, 11:49
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#1073
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Area Commander
Join Date: Apr 2011
Location: Midwest
Posts: 2,811
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Peanut Butter Pie
I know I need to work on my drizzle and I need a crust recipe that sticks together better when it's baked. Any pastry chefs amongst us?
P1010392.jpg
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cbtengr is offline
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07-12-2016, 14:25
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#1074
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by cbtengr
I know I need to work on my drizzle and I need a crust recipe that sticks together better when it's baked. Any pastry chefs amongst us?
Attachment 32590 |
Not a pastry chef, but I've had advanced pastry classes! And that looks store bought! If it tastes like it looks you did very well!
Some of the pastry I've done......
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07-25-2016, 13:53
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#1075
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,177
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And now for something completely different:
Fried chicken skins and potato salad.
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"Hector Lives!"
"The limits of tyrants are prescribed by the endurance of those whom they oppress." -- Frederick Douglass
"The bigger the government, the smaller the citizen." -- Dennis Prager
"The urge to save humanity is almost always only a false-face for the urge to rule it." --H.L. Mencken
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PSM is offline
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07-25-2016, 13:57
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#1076
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Area Commander
Join Date: Dec 2010
Posts: 1,690
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Quote:
Originally Posted by PSM
And now for something completely different:
Fried chicken skins and potato salad. |
Make sure to put plenty of that Tobasco on that potato salad! Looks great, but my cholesterol levels would scream!
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Sohei is offline
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07-25-2016, 14:04
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#1077
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,177
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Quote:
Originally Posted by Agoge2
my cholesterol levels would scream!
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I wear ear plugs.
__________________
"Hector Lives!"
"The limits of tyrants are prescribed by the endurance of those whom they oppress." -- Frederick Douglass
"The bigger the government, the smaller the citizen." -- Dennis Prager
"The urge to save humanity is almost always only a false-face for the urge to rule it." --H.L. Mencken
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PSM is offline
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07-25-2016, 14:23
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#1078
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Area Commander
Join Date: Jun 2009
Location: Northern Neck Virginia
Posts: 1,138
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Bread and Butter Pudding with Rum
First time I did this and it turned out well. Enjoy.
Ingredients
1 cup sultanas, raisins or currants
1/2 cup Bacardi Gold Rum or a good quality rum
1 stick of butter, softened, plus extra, to grease
20 slices of white bread, dried out or "stale"
1 1/2 cups whole milk
1/4 pt cream
1/2 cup half-and-half
4 large eggs
2 TBS Vanilla extract
1 cup sugar
Ground cinnamon
Ground nutmeg
Directions
The night before: Place fruit in a bowl and coat with rum. Let soak overnight.
Use 2 qt baking dish. Grease with butter. Pre-heat oven at 350 degrees F.
Cut bread slices in half (cross-cut fashion). Butter each slice of bread generously and place in layers in baking dish. As one layer is finished generously scatter marinated fruit throughout and then dust with cinnamon and nutmeg until you’ve used all the bread and dried soaked fruit.
In a pan combine 1 cup milk, half of the vanilla, half of the cream and 3/4 cup sugar. Heat but do not boil.
In a separate bowl whisk the eggs, 1/2 cup milk, half of the cream, half of the half-and-half, half of the vanilla and 1/4 cup sugar together to combine.
Add the egg to the milk solution, pouring slowly as you blend.
Pour the egg & milk liquid over the bread until all of the bread is moistened. You want to have the bread wet, but not so wet that it’s soupy. Allow to stand for 30 minutes to soak up liquid. The ideal level of custard after a few minutes is just below the top of the bread. Sprinkle with extra sugar (about a teaspoon) and bake for 50 minutes or until the bread pudding has firmed right to the center. Serve pudding warm or at room temperature.
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LarryW
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07-25-2016, 14:38
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#1079
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Area Commander
Join Date: Apr 2011
Location: Midwest
Posts: 2,811
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LarryW
You really need to post a pic LarryW, it's not nice to tease us with just a recipe .
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07-25-2016, 15:36
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#1080
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Area Commander
Join Date: Jun 2009
Location: Northern Neck Virginia
Posts: 1,138
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Quote:
Originally Posted by cbtengr
You really need to post a pic LarryW, it's not nice to tease us with just a recipe . |
Sorry. Of course you're right. Unfortunately its all gone. A group of Baptists at an ice cream social ravaged it up all gone. I was lucky to get away with my pot holders. Whew! I'll make another one before Revival and post a pic before I head for church.
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