The Down Range Forum
Member Section => Down Range Cafe => Topic started by: TAB on September 27, 2013, 06:56:20 PM
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BAcon is the best invention, ever.
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Not just Muslim repellant, it also makes great sandwiches.
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My daddy always said about cooking:
When in doubt just add bacon.
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Thats what I just had tom, with pepper jack cheese on garlic/cheese/ surano chile toast( home made)
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I roast my own green coffee beans and did a batch this morning.
House smelled wonderful the rest of the day....and I had the thought that the only way to improve it would b e to cook some bacon.
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I roast my own green coffee beans and did a batch this morning.
House smelled wonderful the rest of the day....and I had the thought that the only way to improve it would b e to cook some bacon.
I'd like to learn more about that Solus, can you recommend any source for bean, roasters, etc...?
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When I first went to Montana, my friend and I caught no trout on the first day, but some white fish. They called them "smokers" up there, because they said they didn't taste so good. We both thought they looked like blue gill and the dumb Yankees were just spoiled by eating wild trout. So, being starving students, we kept a limit. We pan fried a couple up as a test batch. Yep, they tasted like cat food. Maybe the Yankees weren't so dumb. So we looked in the cooler, and there it was, bacon! Everything tastes good cooked in bacon right? Wrong, but we were hungry, so we added a little BBQ sauce and what the hell, it was edible. Then, sitting around the camp fire a thought struck us. We were in grizzly country. "Uh, did we just do what I thought we did"? You mean cook up fish in a bunch of bacon grease at our camp site?" Yep, we did. :o We could just picture the bears out there. "Umm, is that fish, and BACON! I LOVE BACON! BACON, BACON, BACON! Not a lot of sleep that night and not an error we repeated. ;D
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Biscuits and gravy in 58 ... 57 ... coming quickly ;D
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My wife has switched our family to the Paleo diet. At first I was not real keen on it until I learned that bacon, along with every other tasty meat, is OK to eat.
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51 ... 50 ... 49 ...
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Some of the most amazing bacon I ever ate was in Cuba.
They raise pigs there the old fashioned way, in pens, on farms, feeding them pig slop.
Pigs get fat, not like the "lean" pork we find here.
Then they smoke the fatback for what must be a very long time to get that tremendous depth of flavor.
The slices are thick, and not cooked so long they become crispy. Rather, they still have some chewiness and juiciness left.
Real, honest pig flavor mingled with a deep smokiness in a slice thick enough to truly enjoy...
And now, I have to go into the kitchen and make a sandwich.
I can resist anything... except temptation.
Crusader Rabbit
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My wife has switched our family to the Paleo diet. At first I was not real keen on it until I learned that bacon, along with every other tasty meat, is OK to eat.
I think I'm in love with your wife ! ;D
When I first went to Montana, my friend and I caught no trout on the first day, but some white fish. They called them "smokers" up there, because they said they didn't taste so good. We both thought they looked like blue gill and the dumb Yankees were just spoiled by eating wild trout. So, being starving students, we kept a limit. We pan fried a couple up as a test batch. Yep, they tasted like cat food. Maybe the Yankees weren't so dumb. So we looked in the cooler, and there it was, bacon! Everything tastes good cooked in bacon right? Wrong, but we were hungry, so we added a little BBQ sauce and what the hell, it was edible. Then, sitting around the camp fire a thought struck us. We were in grizzly country. "Uh, did we just do what I thought we did"? You mean cook up fish in a bunch of bacon grease at our camp site?" Yep, we did. :o We could just picture the bears out there. "Umm, is that fish, and BACON! I LOVE BACON! BACON, BACON, BACON! Not a lot of sleep that night and not an error we repeated. ;D
ROFLMAO ;D
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I'd like to learn more about that Solus, can you recommend any source for bean, roasters, etc...?
Start at Sweet Maria's.
Lots of great reviews, how to videos, tips and pointers, gear and an education in coffee, coffee roasting and coffee appreciation.
http://www.sweetmarias.com/index.php
The roasting gear I use is no longer in production. I have 2 I-Roast model 1 roasters and they are getting old. I have seen some I-Roast stuff on Amazon, but prices are getting high.
You can see some pictures of the I-Roast here
https://www.google.com/search?q=i-roast&client=firefox-a&hs=s1g&rls=org.mozilla:en-US:official&tbm=isch&tbo=u&source=univ&sa=X&ei=MC1HUrPgPOuqyQHa-YDoAg&ved=0CE4QsAQ&biw=1348&bih=960&dpr=1
One of my I-Roast machines is starting to fail and I just started looking for a replacement. Found some advice on a coffee forum in the UK. Guy said he is using a heat gun and dog bow. He said he got the heat gun from Harbor Freight. I am guessing the dog bowl is a steel water bowl.
I checked on that gear. Harbor Freight has a heat gun for $15 that has enough heat. For the darker roasts you need to get the beans to 470F. You might never use this...it is a French Roast and at that level of roast some of the qualities of the coffee are lost...but get a gun that will handle it just in case. Above 470F, you will have charred beans.
I have found stainless dog bows for under $10.
You will need a coffee grinder. Blade grinders can be cheap, but they "shave" the beans and the oils are then released to early in the roast cycle. A good burr grinder is better, but costs more.
So you can get your feet wet pretty cheap. Or you can go the expensive route and spend over $500 on gear. You get bigger batches and more automation....with the heat gun, you will be stirring the coffee yourself and controlling the heat.
You might want to get a temperature probe to help keep an eye on the progress of the beans. I have one, but seldom use it any more since I have a good "feel" for where I am by the color of the beans. Sweet Maria's has pictures of the beans in the different stages of roast and you should use them.
There might be other issues with the gun and bowl set up. Chaff is one. Depending on the green bean and how it was processed, there might be much flaky "skin" produced in roasting and the gun might blow it about...I'll know more when I try it.
Sweet Maria's talks about using a hot air popcorn popper. It does work but you have way to little control over the roast process and it is a mess with chaff and beans getting blown out of the popper...when I was using it, I put it in a big card board box to try to contain it all. It worked, but it was a pain. Beans blown out did not get roasted and the roast was uneven...not all beans were roasted to the same degree.
If you want, you can start with a frying pan and your stove top..I've not tried it, but I'd guess stirring would be more important since the heat is only from the bottom.
Home roasted coffee might not be cheaper with the gear you might buy....sort of like reloading....but the quality will be better when you learn what you like and how to produce it....again like reloading.
Here are some "timelines" on where a degradation of the flavor and quality of the coffee will occur:
Brewed coffee should be consumed within an hour or so after brewing. (brew to a carafe and not on a "keep warm" plate)
Ground coffee should be used within a few hours. (I grind my roasted beans just before I put them into the brewer)
Roasted coffee should be used within a week of the completion of the roast. let it sit a day to "off gas" in a one way vent container
Green coffee is good if stored dry for several years. They say that after two years the taste will change, but it will not be a degradation...just different. I doubt I'll ever keep green beans that long.
be glad to answer any questions you might have.
Good luck and enjoy.
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i am just going to say it... taters fried in bacon fat is the 2nd best thing. lol
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i am just going to say it... taters ANYTHING fried in bacon fat is the 2nd best thing. lol
FIFY
I picked one of these up in Asheville, NC last month. Not a big fan of microwaving bacon, but when there's just you and the wife, and you don't want to waste a whole pan for cooking bacon, it comes in handy
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as much as I like Bacon I DO NOT recommend this beer..
(http://bacontoday.com/wp-content/uploads/2012/07/bacon-beer.jpg)
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i am just going to say it... taters fried in bacon fat is the 2nd best thing. lol
That's something I haven't had in a loooong time. Brings back a whole bunch of memories though. :D
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i am just going to say it... taters fried in bacon fat is the 2nd best thing. lol
I take exception to that.. Eggs and taters fried in bacon fat, in a cast iron skillet, over a small open fire, beside a river, early in the morning is "at least" the second best thing..
(Long way to go but it's worth it..)
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Directly accross the street from St. Mary's Hospital (Mayo Clinic) there is a nice little place. Of course you walk through Coronary Care to get there. Busquetts and gravy with two eggs on top and nice strong coffee ;D I'm set for a while, and in the right place if something lodges where it shouldn't.
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When I was a kid, my grandmother would get up every morning and make up a griddle of biscuits and fry up a pan of bacon (which she sliced from a side).
The secondary treat was when she scrambled up a settin' of eggs in the leftover bacon grease.
Talk about happy happy happy!!!!
:D :D :D :D :D :D
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Rabbit fried in bacon grease is mighty tasty too. Anything that can be fried is better in bacon grease. If I had enough bacon grease I'd deep fry a turkey in it.
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Take your average home grown jalapeno, core it and stuff it with cream cheese. Wrap that in two strips of bacon. Peg it with toothpicks and grill or broil it to perfection. Warning, the innards is hot!
No need to thank me. 8)
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Take your average home grown jalapeno, core it and stuff it with cream cheese. Wrap that in two strips of bacon. Peg it with toothpicks and grill or broil it to perfection. Warning, the innards is hot!
No need to thank me. 8)
Now there has to be a for that.
Pig Peppers has a nice ring, but it doesn't do it justice....nothing about the cream cheese and jalapeno is not just a pepper....
Pig Poppers?
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Take your average home grown jalapeno, core it and stuff it with cream cheese. Wrap that in two strips of bacon. Peg it with toothpicks and grill or broil it to perfection. Warning, the innards is hot!
No need to thank me. 8)
We do something similar.
We scramble ground sausage into the cheese and put it into jalapeno halves, then wrap in thick bacon strips and grill 'em.
Both ways are delicious.
We grew our own peppers this year..... bell, jalapenos, sweet banana, hot banana, cayenne, and the ghost peppers are just beginning to ripen. We've been up to our eyeballs in peppers all summer and they ain't slowing down yet.
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i am just going to say it, pork, best meat there is.
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i am just going to say it, pork, best meat there is.
I would tend to agree......
While my favorite meal is a good thick grilled ribeye, the next things on the list would be mostly all pork: ribs, bacon, shoulder (in a multitude of varieties), sausage....etc..... :D
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Hard to beat Guy Clak as either a writer or performer.
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Or you can roll your own....whole new reason to make war on feral pigs.
http://coolmaterial.com/roundup/how-to-make-bacon-from-scratch/
The following page attempted a redirection...but I have Firefox set to stop that.
http://www.amazingribs.com/recipes/porknography/making_bacon_from_scratch.html
http://www.dailycal.org/2013/09/04/diy-project-homemade-bacon/
http://www.localinseason.com/craft-of-cooking/203-homemade-applewood-smoked-bacon.html
http://eatingrichly.com/11/how-to-make-bacon-at-home/
http://slimpalate.com/homemade-bacon/
If that is not enough for someone, I googled "home made bacon" and only took the entries from the top of the 1st of 10 pages on the number list at the bottom.
Here is a related link that was on the first page. It also attempted a redirection which was stopped. You might want to risk it to learn about a Bacon and Beer Milkshake
Here Is The Bacon and Beer Milkshake of Your Dreams
No need for Texas NASCAR fans to buy milkshakes and beer separately at concession stands anymore. The Texas Motor Speedway is rolling out a spiked milkshake called Shake’N Bacon Brew for NASCAR’s AAA Texas 500 races from Oct. 31 to Nov. 3.
http://newsfeed.time.com/2013/10/17/here-is-the-bacon-and-beer-milkshake-of-your-dreams/
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Here Is The Bacon and Beer Milkshake of Your Dreams
That sounds thoroughly disgusting. Do NASCAR fans barf for fun?
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I made a beer milkshake and it was really nasty. I couldn't let any beer go to waste so I drank it anyway.
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The beer shake thing jogged a memory..
The woman whom I would marry was really quite thin, at least in the early days. I'd made the comment, (not knowing at the time that an honest answer isn't always the best) in answer to a question that she'd asked, that she was a little skinny. I was overseas at the time and while I was gone she started knocking back what she called "Brown Cows", which she described as sort of beer float.. Ice Cream with Dark Beer.. She said she gained 12 pounds. I fed her milkshakes (no beer) for the first two years, just to take the sharp edges off.. She was perfect, no matter what, but it really was a little uncomfortable at times in the first few years.. =8)