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CaptainChewbacca wrote:
I thought you canadians loved sugar on pork products Its bacon with brown sugar, not a fish head covered in hollandaise.

Who told you that? Syrup is for pancakes, not bacon. The lardass demographic aside.

Cpl Kendall wrote:

CaptainChewbacca wrote:
I thought you canadians loved sugar on pork products Its bacon with brown sugar, not a fish head covered in hollandaise.

Who told you that? Syrup is for pancakes, not bacon. The lardass demographic aside.

Canadian/Peameal bacon is cured with a higher sugar content than American/strip bacon.

Cpl Kendall wrote:Who told you that? Syrup is for pancakes, not bacon.

My girlfriend does not agree. Apparently it's totally reasonable to have bacon and pancakes at the same time and not discriminate where the maple syrup goes. No one else in the room thought this was weird.

EDIT: Obviously this has no bearing on Canada, but it is surprisingly on topic.

andrewgpaul wrote:It doesn't look that bad; not like those monstrous cheeseburgers people start threads about sometimes, with the congealed cheese spillingout of the roll.

I quite like lamb chops with mustard and brown sugar, so I'm not instantly repelled.

Sorry, that was me...

You want to take a look at it again?

link

Anyways bacon is awesome, awesome and awesome. Any kind of bacon is cool, but as a dessert, not so cool....

Ford Prefect wrote:

Cpl Kendall wrote:Who told you that? Syrup is for pancakes, not bacon.

My girlfriend does not agree. Apparently it's totally reasonable to have bacon and pancakes at the same time and not discriminate where the maple syrup goes. No one else in the room thought this was weird.

There is a place in town that does pancake stacks topped with bacon and syrup. It's surprisingly good, but a rare indulgence.

CaptainChewbacca wrote:Canadian/Peameal bacon is cured with a higher sugar content than American/strip bacon.

The characteristic Canadian bacon is back bacon, not peameal bacon. And even peameal bacon, while somewhat gross in its own right, is only encrusted on the outside before being cut into slices, so each slice only has a halo around the edges, whereas your unholy concoction is encrusted on all surfaces.

They called me mad... they said it couldn't be done, but I showed them!!!

First, you get your ingredients for fudge:



And the star of the show... CANDIED BACON!!!



Put the evaporated milk, sugar, and butter in a pot, start boiling.



Line a pan with wax paper...



Oh, btw, here's another one of my Star Wars Action Figure display cases:



But I digress. Back to the fudge! You get everything melted and mixed, then you boil it...



Stir the stuff CONSTANTLY for about 5 minutes. If you don't, you'll have a pot of butter caramel. After the time's up, dump in your semi-sweet chocolate, marshmellows, and bacon. Stir like your life depends on it, because this stuff is going to get the consistency of cement VERY quickly.



Stir until all the white marshmellow bits are blended, then pour it in the pan, spreading it to the corners.



Then, you put it in the fridge for about an hour or two.



Then take it out, slice, and enjoy!



DEEEEEEEEEEEEELICIOUS! Now, it wasn't terribly bacony, perhaps next time I'll use 5 strips instead of 3, and perhaps a splash more liquid smoke. I completely forgot the cinamon, so it tastes like my regular rich chocolate fudge with chewy bits in it. All in all, I give it a B-; not great, but I will try again.

Bacon Ice Cream Comic

Here's the recipe!

1000g milk
1000g cream
750g egg yolks
625g sugar
6 strips of cooked bacon

Method of procedure:
-Thoroughly cook bacon, keep warm.
-Bring milk and cream to a boil.
-Add bacon to the hot dairy.
-Cover and infuse for 4 hours.
-Strain out bacon.
-Bring baconed dairy back to a boil.
-Whisk yolk and sugar together.
-Temper hot dairy into yolks mixture.
-Pour back into the dairy.
-Cook over low heat, stirring with a wooden spoon till it reaches
nappe (coats the spoon).
-Cool over an ice bath.
-Spin in an ice cream machine.

yes, that's 3 kilograms of bacon ice cream.

WHAT HAS SCIENCE DONE.

The Horror.
The horror...

CaptainChewbacca wrote:
Canadian/Peameal bacon is cured with a higher sugar content than American/strip bacon.

As Mike pointed out the two are quite different. That aside, I haven't met to many fellow Canadians that actually eat the stuff. Usually it's the strip bacon and I only rarely see it on restuarant menus.

My girlfriend does not agree. Apparently it's totally reasonable to have bacon and pancakes at the same time and not discriminate where the maple syrup goes. No one else in the room thought this was weird.

EDIT: Obviously this has no bearing on Canada, but it is surprisingly on topic.

It's on topic, it appears I'm just anal in regards to breakfast toppings.

Edit: I smell money in this though. If deep fried Mars bars and ice cream sell than surely this can make a couple bucks.

Holy...

Chewie, I'm afraid I'm going to have to revoke your cooking license for this.

Wyrm wrote:Holy...

Chewie, I'm afraid I'm going to have to revoke your cooking license for this.

I don't need a license to be this awesome, my friend.

The long-rumored, but never seen delicacy of the intarwebs... The CHUPAQUESO!!

(Italian Style)

Now, this delectable meal was created by Schlock Mercenary, and is a real snap to make.

First, assemble your ingredients:


Since I'm doing an 'Italian Style' chupaqueso, I got a pizza-mix blend of cheese for the filling. For the shell, use regular (slightly low-quality) shredded cheddar. I'm also putting in italian sausage and olives.

Fill your frying pan with a healthy amount of cheese. Remember, this is going to be the shell, so its got to be plenty thick.


Don't worry about holes in the cheese, they'll fill in when it melts like so;



Let that bad boy fry away, teasing at the edges with a spatula. You only get one chance to flip the Chupaqueso, and you don't want to do it too soon.

Flipped:


Now you let it fry in its own oil for about another minute or two, until it gets crispy all over, then you flip it back;


Add your toppings...


And give it a good three-fold to lock the goodness in.


Let it cook another minute more, but be careful not to blacken the shell. I try to pour off as much grease as I can when taking it out. Then, top with tomato sauce and garnish with fresh greens.



A meal fit for an overweight bachelor.

*Chupaqueso is approved by the PRFY Board of Health, Hookers, and Blow. Start your day the healthy way, with Blow!*

My god, it's like a taco/burrito made of cheese! You, sir, are the most awesome thing since awesome came to Awesometown.

Wow. It looks so cool. Any cheese will work?

BURN THE WITCH!

Seriously though, I'm stealing your fudge recipe. Just without the bacon.

Fingolfin_Noldor wrote:Wow. It looks so cool. Any cheese will work?

For the shell, I use shredded cheddar. Other cheeses will get too runny and won't form a proper shell.

Seriously though, I'm stealing your fudge recipe. Just without the bacon.

My peppermint fudge recipe is in the recipe thread, somewhere.

CaptainChewbacca wrote:

Fingolfin_Noldor wrote:Wow. It looks so cool. Any cheese will work?

For the shell, I use shredded cheddar. Other cheeses will get too runny and won't form a proper shell.

Might it work if I mix the cheese a little?

Fingolfin_Noldor wrote:

CaptainChewbacca wrote:

Fingolfin_Noldor wrote:Wow. It looks so cool. Any cheese will work?

For the shell, I use shredded cheddar. Other cheeses will get too runny and won't form a proper shell.

Might it work if I mix the cheese a little?

I suppose, I really don't mix it up too much. You can't really taste the shell-cheese that much.

This reminds me of one of MRDOD's Dwarf Fortress games, where Civil War Man the cook made biscuits out of wine (and eventually doomed the fortress when physics caught up with him). "This is a wine biscuit. It's made of wine and wine."

That being said, I need to try that chupaqueso. Wished to do that earlier, but Tayler's instructions on making one were only in text and a little confusing at some point. However, with a graphic tutorial now available, I'll give it a go. Thanks .

Cpl Kendall wrote:It's on topic, it appears I'm just anal in regards to breakfast toppings.

There will be no syrup on my bacon.

Edit: I smell money in this though. If deep fried Mars bars and ice cream sell than surely this can make a couple bucks.

I'd normally suggest Japan for this sort of thing - they have salt flavoured ice cream, among other things - except that bacon isn't really popular there.

I will admit that I kind of want to try this, if only out of the same sort of morbid curiousity that makes me want to try the aforementioned deep-fried Mars bar in batter. This probably makes me a terrible person.

And now that I have further seen it done, I shall make a Chupaqueso.

CaptainChewbacca wrote:The long-rumored, but never seen delicacy of the intarwebs... The CHUPAQUESO!!
-SNIP-

I'm not impressed until you make Smutto. And show pictures of you eating it.

Heh bacon is versatile. But then Top Chef taught me that when one of the finalists from this season made bacon ice cream using liquid nitrogen.

CaptainChewbacca wrote:A meal fit for an overweight bachelor.

A meal fit for a bachelor who thinks that his lifespan could be greatly improved by shortening it.

Atlan wrote:

CaptainChewbacca wrote:The long-rumored, but never seen delicacy of the intarwebs... The CHUPAQUESO!!
-SNIP-

I'm not impressed until you make Smutto. And show pictures of you eating it.

Should I ask what Smutto is? Sounds like a pornographic meal.

CaptainChewbacca wrote:

Atlan wrote:

CaptainChewbacca wrote:The long-rumored, but never seen delicacy of the intarwebs... The CHUPAQUESO!!
-SNIP-

I'm not impressed until you make Smutto. And show pictures of you eating it.

Should I ask what Smutto is? Sounds like a pornographic meal.

Next time, complete the equation by frying it after you candy it.


then dip it in Mayonaisse