"I don't do bacon"?
Yes, unfortunately there are some people who don't do bacon,some of them don't do meat at all.
Some people also can't eat it on religous grounds.
But we still respect them all.
With the exception of my sister who is a complete numbnut.
Sloooowly over low heat in a frying pan or oven bake at 425 degrees for 15-20 minutes. 20 for crispy and that's the way I like my bacon.
Last night's bacon precooking for Bam's Buffalo style shrimp.
Did you really have to do that?!?!?!
That is some good looking bacon. Look how wide it is! Nice!
lol, last night I was bitchin' about how wide it was. Either that or my shrimp were too small Try wrapping a wide piece of bacon around a curled shrimp the same size. Pain in the butt!
You got shrimpy shrimp chowhound, you need something like these, oh and the knife is 8.5" long on the blade.
lol, good one Buzz. Which category would your "frying pan" fit in then, SS, non-stick, CI...?
OT Joe, but who did the handle? Fish? Doesn't really look like his normal stuff but doesn't look like any other custom handler's either.
I use non-stick and DW uses All-Clad SS. Matter of preference but I've gotten the SS too hot in the past. Call me Mr. No Patience.
Yes it was Fish and the knife is a Misono 210mm UX10 gyuto, the first I got from him. He also did a Tojiro PM for me a bit different than his usual style shown below.
Hey Keltin, you didn't include microwave bacon pans (lol). I still have mine back from when microwave cookware was the rage.
Boy you got that right JoeC, but they were $11.98 for 2 lbs compared to $28/2 lbs that were only slightly bigger. I was saying something at the store and was told that there might have been another seafood market that opened up in Erie. We used to have three, now we have none. Go figure. Those are some nice looking shrimp you got there.
Hey Keltin, you didn't include microwave bacon pans (lol). I still have mine back from when microwave cookware was the rage.