Comments on: In case you were wondering about deep fried bacon… http://www.browniepointsblog.com/2007/08/27/in-case-you-were-wondering-about-deep-fried-bacon/ a good girl's notebook of her culinary world Wed, 08 Feb 2012 05:01:27 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Macie Byer http://www.browniepointsblog.com/2007/08/27/in-case-you-were-wondering-about-deep-fried-bacon/comment-page-1/#comment-143714 Macie Byer Sat, 04 Feb 2012 23:19:42 +0000 http://www.browniepointsblog.com/2007/08/27/in-case-you-were-wondering-about-deep-fried-bacon/#comment-143714 Great, thanks for sharing this blog article.Really thank you! Really Great. Great, thanks for sharing this blog article.Really thank you! Really Great.

]]> By: Lizzy B. http://www.browniepointsblog.com/2007/08/27/in-case-you-were-wondering-about-deep-fried-bacon/comment-page-1/#comment-104823 Lizzy B. Fri, 11 Apr 2008 00:54:53 +0000 http://www.browniepointsblog.com/2007/08/27/in-case-you-were-wondering-about-deep-fried-bacon/#comment-104823 Deep fried eggs? They're called Egg Foo Yong and have been around for quite a while. I use Egg Beaters: 1/4 cup Egg Beaters, some raw onion and canned bean sprouts. I confess to adding a little MSG (Accent). Mix and pour into hot oil. Cook for a few minutes, flip (very carefully) and cook a little longer. Absolutely fabulous with left-over homemade chicken gravy. I have to tell you, it was pretty scary the first time I tried this. When you first pour the eggs into the oil, they sort of foam up (a lot). Just be sure to have two large spoons ready to to push the foaming mass together. This also happens when you flip the eggs, but to a lesser degree. Now, I have to try the deep fried bacon... <blockquote>Hmmm- I beg to differ. Egg Foo Yong is a pan fried omelette style dish, not deep fried. --McAuliflower</blockquote> Deep fried eggs? They’re called Egg Foo Yong and have been around for quite a while. I use Egg Beaters: 1/4 cup Egg Beaters, some raw onion and canned bean sprouts. I confess to adding a little MSG (Accent).
Mix and pour into hot oil. Cook for a few minutes, flip (very carefully) and cook a little longer. Absolutely fabulous with left-over homemade chicken gravy. I have to tell you, it was pretty scary the first time I tried this. When you first pour the eggs into the oil, they sort of foam up (a lot). Just be sure to have two large spoons ready to to push the foaming mass together.
This also happens when you flip the eggs, but to a lesser degree. Now, I have to try the deep fried bacon…

Hmmm- I beg to differ. Egg Foo Yong is a pan fried omelette style dish, not deep fried.

–McAuliflower

]]> By: Jessica http://www.browniepointsblog.com/2007/08/27/in-case-you-were-wondering-about-deep-fried-bacon/comment-page-1/#comment-76307 Jessica Thu, 29 Nov 2007 20:48:35 +0000 http://www.browniepointsblog.com/2007/08/27/in-case-you-were-wondering-about-deep-fried-bacon/#comment-76307 Leidy's out of Souderton, PA makes unhydrogenated lard. It is labelled just "Pure lard" which is legal because that is really all that is in it. You find it in the refrigerated section at grocery stores in the Philadelphia area; can't say about other places, but if you track down a butcher it is really easy to render your own from fatback. Leidy’s out of Souderton, PA makes unhydrogenated lard. It is labelled just “Pure lard” which is legal because that is really all that is in it. You find it in the refrigerated section at grocery stores in the Philadelphia area; can’t say about other places, but if you track down a butcher it is really easy to render your own from fatback.

]]> By: Marion http://www.browniepointsblog.com/2007/08/27/in-case-you-were-wondering-about-deep-fried-bacon/comment-page-1/#comment-56831 Marion Tue, 16 Oct 2007 14:04:04 +0000 http://www.browniepointsblog.com/2007/08/27/in-case-you-were-wondering-about-deep-fried-bacon/#comment-56831 Forgot to say that if you want to order the non-hydrogenated lard from Canada Online, you can find it under "Baking Supplies", and it is called Tenderflake Lard (made by Maple Leaf Co.) It is really too bad that none of the manufacturers in the US make a non-hydrogenated lard. Forgot to say that if you want to order the non-hydrogenated lard from Canada Online, you can find it under “Baking Supplies”, and it is called Tenderflake Lard (made by Maple Leaf Co.) It is really too bad that none of the manufacturers in the US make a non-hydrogenated lard.

]]> By: Marion http://www.browniepointsblog.com/2007/08/27/in-case-you-were-wondering-about-deep-fried-bacon/comment-page-1/#comment-56830 Marion Tue, 16 Oct 2007 13:56:39 +0000 http://www.browniepointsblog.com/2007/08/27/in-case-you-were-wondering-about-deep-fried-bacon/#comment-56830 I was about to order "guaranteed non-hydrogenated" Maple Leaf lard from canadaonly.ca, but the shipping cost from Canada stopped me. I had heard such good things about cooking with lard that I bought Lundy Lard in a big pail from the local grocery. It doesn't say one way or the other if it is hydrogenated, but I expect it is. Anyway, I tested my biscuit recipe with it and was disappointed. A faint bacon grease flavor and the biscuits were heavy and crumbly. I went back to using my Spectrum non-hydrogenated palm oil shortening. With it, I get light fluffy biscuits with just a touch of crispiness on the outside. I didn't test the lard for piecrust or frying yet. I was about to order “guaranteed non-hydrogenated” Maple Leaf lard from canadaonly.ca, but the shipping cost from Canada stopped me. I had heard such good things about cooking with lard that I bought Lundy Lard in a big pail from the local grocery. It doesn’t say one way or the other if it is hydrogenated, but I expect it is. Anyway, I tested my biscuit recipe with it and was disappointed. A faint bacon grease flavor and the biscuits were heavy and crumbly. I went back to using my Spectrum non-hydrogenated palm oil shortening. With it, I get light fluffy biscuits with just a touch of crispiness on the outside. I didn’t test the lard for piecrust or frying yet.

]]> By: Amanda http://www.browniepointsblog.com/2007/08/27/in-case-you-were-wondering-about-deep-fried-bacon/comment-page-1/#comment-54914 Amanda Sat, 29 Sep 2007 02:30:38 +0000 http://www.browniepointsblog.com/2007/08/27/in-case-you-were-wondering-about-deep-fried-bacon/#comment-54914 it's the only way I order bacon in New Jersey...otherwise its floppy (an 'ew ew ew' in my world). not greasy, just delish. as a side comment on the deep fried eggs. i new a guy that swore by them, but only made by his father. he had a 'special' cast iron skillet that was devoted to the cause. it’s the only way I order bacon in New Jersey…otherwise its floppy (an ‘ew ew ew’ in my world). not greasy, just delish.
as a side comment on the deep fried eggs. i new a guy that swore by them, but only made by his father. he had a ‘special’ cast iron skillet that was devoted to the cause.

]]> By: Justin http://www.browniepointsblog.com/2007/08/27/in-case-you-were-wondering-about-deep-fried-bacon/comment-page-1/#comment-52692 Justin Tue, 18 Sep 2007 01:24:56 +0000 http://www.browniepointsblog.com/2007/08/27/in-case-you-were-wondering-about-deep-fried-bacon/#comment-52692 Where does one ever find genuine non-hydrogenated lard these days? Sure I can find hydrogenated lard anywhere but not even the good butcher shops in Seattle seem to have 'the real stuff'... <blockquote>I don't know about the Seattle area, but I've found good lard sold in Hispanic Markets. There is also the option of rendering your own. Using my Food Blogs search to the right will yield several hits on how to render your own lard. Here's <a href="http://recipes.egullet.org/recipes/r791.html" rel="nofollow">one method from eGullet</a> and <a href="http://www.cyberbilly.com/meathenge/archives/000120.html" rel="nofollow">one from MeatHenge</a>. Best of Luck --McAuliflower</blockquote> Where does one ever find genuine non-hydrogenated lard these days? Sure I can find hydrogenated lard anywhere but not even the good butcher shops in Seattle seem to have ‘the real stuff’…

I don’t know about the Seattle area, but I’ve found good lard sold in Hispanic Markets. There is also the option of rendering your own. Using my Food Blogs search to the right will yield several hits on how to render your own lard. Here’s one method from eGullet and one from MeatHenge.

Best of Luck
–McAuliflower

]]> By: Lisa http://www.browniepointsblog.com/2007/08/27/in-case-you-were-wondering-about-deep-fried-bacon/comment-page-1/#comment-49406 Lisa Fri, 31 Aug 2007 17:57:29 +0000 http://www.browniepointsblog.com/2007/08/27/in-case-you-were-wondering-about-deep-fried-bacon/#comment-49406 Man oh man! I've got three kids (now grown) and for a good 10 years or so, I would wake up on Sunday mornings to my kids and a crowd of their friends hungry for pancakes and bacon. I wish I knew about deep frying the bacon back then! Thanks for sharing! Man oh man! I’ve got three kids (now grown) and for a good 10 years or so, I would wake up on Sunday mornings to my kids and a crowd of their friends hungry for pancakes and bacon. I wish I knew about deep frying the bacon back then! Thanks for sharing!

]]> By: Dave http://www.browniepointsblog.com/2007/08/27/in-case-you-were-wondering-about-deep-fried-bacon/comment-page-1/#comment-48783 Dave Wed, 29 Aug 2007 05:07:33 +0000 http://www.browniepointsblog.com/2007/08/27/in-case-you-were-wondering-about-deep-fried-bacon/#comment-48783 I am thrilled to discover that other people think of things like this, and then actually do them. By the way, I still haven't gotten the bacon bourbon to work, but I'm not giving up. <blockquote>Oh- a slice of crisped bacon steeped in a bottle of boubon? I'm there! --McAuliflower</blockquote> I am thrilled to discover that other people think of things like this, and then actually do them.

By the way, I still haven’t gotten the bacon bourbon to work, but I’m not giving up.

Oh- a slice of crisped bacon steeped in a bottle of boubon?
I’m there!

–McAuliflower

]]> By: cookingyourbest http://www.browniepointsblog.com/2007/08/27/in-case-you-were-wondering-about-deep-fried-bacon/comment-page-1/#comment-48730 cookingyourbest Wed, 29 Aug 2007 00:49:58 +0000 http://www.browniepointsblog.com/2007/08/27/in-case-you-were-wondering-about-deep-fried-bacon/#comment-48730 Sounds like a great time! I love outdoor cooking and have even put together easy <a href="http://www.cookingyourbest.com/outdoor/?topic=menu ideas" rel="nofollow">menu ideas</a> for large groups that you would probably enjoy! Sounds like a great time! I love outdoor cooking and have even put together easy menu ideas for large groups that you would probably enjoy!

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