BACON!!!!!!

[bosk1]

Oh, okay.  I've never eaten there, but I know exactly where the Claremont is.  Next time I'm heading out that way, I'll PM you to get your name, since I doubt asking my waitperson if I can speak to Lonestar would produce anything more than a

[Space Invader]

You could just ask to see the bacon master. I'm sure someone would know.

[lonestar]

Actually, my boss, the head chef, would know lonestar.  He got me into forum life in the first place(longstanding member of VHlinks). But yes. a PM would work.  Your a SF local?

[bosk1]

Sacramento.  But I grew up in the Bay Area.  And I went to Cal, so I know Berkeley very well.

[lonestar]

Sacramento.  But I grew up in the Bay Area.  And I went to Cal, so I know Berkeley very well.

Finally, a fellow Cal grad on DTF.  Go Bears!  

Oh, and to keep on topic,

[Sir GuitarCozmo]

I took a look at Paragon's menu.  The pan fried pork chops sound wonderful.

Also,

[lonestar]

Yes, the pork is killer, and our mac-n-cheese is off the hook.  Disgustingly creamy with rosemary and garlic.
Ironically, our winter menu has very little bacon on it(I know, it doesn't sound right coming from me,  but  the boss has final say on the menu).  Only two salads and our salmon dish have bacon on them, so I try to work it in on my specials when I can.  I must confess, this thread always pushes me in that direction.

[bosk1]

Sacramento.  But I grew up in the Bay Area.  And I went to Cal, so I know Berkeley very well.

Finally, a fellow Cal grad on DTF.  Go Bears!  

Yes!

Oh, and to keep on topic,

YES!!!

[millahh]

The other night, I did up a couple of NY strip steaks in a cast iron skillet...in bacon fat!


ommnomnom.....

[bosk1]

You know that kid in emindead's avatar?  That was me when I read millahhhhhhhhhh's post just now.

[lonestar]

The other night, I did up a couple of NY strip steaks in a cast iron skillet...in bacon fat!


ommnomnom.....

Nice, nof if you just melted a little bleu cheese on them......

[bosk1]

*passes out*

[Space Invader]

The other night, I did up a couple of NY strip steaks in a cast iron skillet...in bacon fat!


ommnomnom.....

Nice, nof if you just melted a little bleu cheese on them......

Sweet Jesus in a birch-bark canoe!
That sounds godly.

*drools*

[millahh]

Well, as the steaks were resting, we fried up some red bell peppers and jalapenos in the remaining bacon fat (deglazing the pan with Jack Daniels), and served them atop the steaks.  FYI, the steaks had a rub of cumin, cayenne, and another spice or two.

[Space Invader]

Well, as the steaks were resting, we fried up some red bell peppers and jalapenos in the remaining bacon fat (deglazing the pan with Jack Daniels), and served them atop the steaks.  FYI, the steaks had a rub of cumin, cayenne, and another spice or two.

I hereby dub you: Assistant Chef of Bacon Awesome.

[lonestar]

Sweet Jesus in a birch-bark canoe!

 

Sounds good millahh.  The cooking uses of Jack are endless.  The smokiness and carmel overtones are just epic.  I've noticed that only standard Jack works well.  Once you get to single barrell or Gentlemen's, the liquor is too refined for beneficial residual flavor.(plus you should be drinking those while cooking with the sludge variety)

[Sir GuitarCozmo]

Hey!  I take offense to calling black label Jack "sludge".  GREEN label Jack, OTOH, is a complete and total waste of a glass bottle.  I wouldn't even have it on hand as a mixer.  I'd go for Banker's Club or something like that before I'd go for green label Jack.

[lonestar]

Hey!  I take offense to calling black label Jack "sludge".  GREEN label Jack, OTOH, is a complete and total waste of a glass bottle.  I wouldn't even have it on hand as a mixer.  I'd go for Banker's Club or something like that before I'd go for green label Jack.

Apologies sir, as one who has had his share of Jack, I should have shown more respect.  Never had green label, and now I guess I never will.

[Sir GuitarCozmo]

Hahaha.  Yeah, green is bad, for sure.  If given the choice, I really do like Gentleman Jack.  It's just so smooth and tasty.  Mmmm.

Although I had a bit too much of it last night.   

[hefdaddy42]

I know it's not bacon-related, but I made pot of chili the other night, and a bottle of Sam Adams Black Lager somehow made its way into the pot.  Luckily, another bottle made its way into me.

[skydivingninja]

I took a look at Paragon's menu.  The pan fried pork chops sound wonderful.

I was thinking the same thing.  If I ever find myself across the country I'll be looking for this place.  When I get back home (where I actually have more time to cook) I'll have to do some bacon experimentation of my own.  This thread has been inspiring.

[lonestar]

I know it's not bacon-related, but I made pot of chili the other night, and a bottle of Sam Adams Black Lager somehow made its way into the pot.  Luckily, another bottle made its way into me.

The key to cooking with alcohol is equal parts to the dish and to the chef.  Always has been, always will be.

[hefdaddy42]

 

[Dr. DTVT]

Bacon shirts:

https://www.snorgtees.com/bisforbacon-p-1006.html B is for Bacon and That's Good Enough for Me

https://www.snorgtees.com/baconmakeseverythingbetter-p-757.html Bacon Makes Everything Better

[Volk9]

Reading this thread gives me clogged arteries

[lonestar]

Reading this thread gives me clogged arteries

Mission accomplished!!!
o/

[Volk9]

Reading this thread gives me clogged arteries

Mission accomplished!!!
o/

o/*\o

[cthrubuoy]

[axeman90210]

I mentioned this the other day in the dt-side chat thread but what the hell... I was at the local diner type place around the corner for breakfast Saturday and saw 2 people undertaking the burger challenge... 5lbs of burger, 20 pieces of bacon, 20 slices of cheese, and 5lbs of fries

[hefdaddy42]

I mentioned this the other day in the dt-side chat thread but what the hell... I was at the local diner type place around the corner for breakfast Saturday and saw 2 people undertaking the burger challenge... 5lbs of burger, 20 pieces of bacon, 20 slices of cheese, and 5lbs of fries

[Volk9]

I mentioned this the other day in the dt-side chat thread but what the hell... I was at the local diner type place around the corner for breakfast Saturday and saw 2 people undertaking the burger challenge... 5lbs of burger, 20 pieces of bacon, 20 slices of cheese, and 5lbs of fries

 

[Space Invader]

I mentioned this the other day in the dt-side chat thread but what the hell... I was at the local diner type place around the corner for breakfast Saturday and saw 2 people undertaking the burger challenge... 5lbs of burger, 20 pieces of bacon, 20 slices of cheese, and 5lbs of fries

That is epic and gross at the same time.

This reminds me of a challenge at a burger place near my house.
3 one pound burgers in 20 min and you get it for free, plus a t-shirt and your name on the wall of fame.

[Rina]

I mentioned this the other day in the dt-side chat thread but what the hell... I was at the local diner type place around the corner for breakfast Saturday and saw 2 people undertaking the burger challenge... 5lbs of burger, 20 pieces of bacon, 20 slices of cheese, and 5lbs of fries

That is epic and gross at the same time.

This reminds me of a challenge at a burger place near my house.
3 one pound burgers in 20 min and you get it for free, plus a t-shirt and your name on the wall of fame.

No, no, no, no....The is only epic...   

[axeman90210]

it was literally ten 1/2 pound burgers stacked on top of each other on a normal bun, with cheese and bacon between each patty, and a side of an entire trey of fries. The people doing it were sitting in a table right by the window at the front of the place, and people walking by were stopping and taking pictures with their phones

[Cool Chris]

There was a place like this on Man v. Food on the Travel Channel (a show which I have touted here before - I am a sucker for people trying to eat lots of food in short periods of time, all for a picture on the wall and/or a t-shirt) but I think that place was in Boston, and I thought Axeman was in CT or Jersey(?)

Anyway, first post in the BACON!!!! thread. I will say I made a Beer Can Chicken last weekend: a whole chicken, standing up with a half can of beer wedged in its... erm, cavity, with bacon strips cascading over the side.

https://www.foodnetwork.com/recipes/guy-fieri/big-buds-beer-can-chicken-recipe/index.html