That looks like Tony's I-75 Restaurant in Birch Run, MI where you get a pound of bacon with breakfast. Of note, the BLT also includes 1 pound of bacon!
Sausage tears my gut up, I have ulcers. Doctors have told me bacon isn't really good for me either because of the fat and sodium. In which I responded shut your whole mouth up. We laughed!!
What I am about to say is blasphemy, I know, but the bacon that I buy now, is not worth the hassle. Unless you get it specially from a real butcher shop, it has a funky taste, and no real bacon grease. We have a butcher shop down the road, who says that she gets her meat the old fashioned way, AKA the right way. So she gets the bacon going the right way, which starts the old way of brining for at least 24 hours, but often for 2 full days. Then he slices it, and then and only then, he will begin to smoke the bacon, using old fashion temperature control and this is probably the part of the bacon that is the least understood parts of the formula that makes Bacon taste lost art of cooking face. The actual cutting and cooking of the bacon is a bit anti-climactic, given how much work that has gone in so far. They will also sell you bacon to go, cold and wrapped tightly so that the flavor won't leak out. I have to say, I think of bacon done this way, and I also love feeling the done this way is the best way to bet that spiralized he won't have any other possibilities.
Gluten free salad.
ReplyDeleteclose but not quite. toast.
DeleteWhere's the coffee?
ReplyDeleteThat looks like Tony's I-75 Restaurant in Birch Run, MI where you get a pound of bacon with breakfast. Of note, the BLT also includes 1 pound of bacon!
ReplyDeleteExactly my thought. Tony’s is the best breakfast I’ve had
DeleteBeen there, ate that.
DeleteNot enough bacon......
ReplyDeleteIs that one pound before or after being cooked?
ReplyDeleteSausage tears my gut up, I have ulcers. Doctors have told me bacon isn't really good for me either because of the fat and sodium. In which I responded shut your whole mouth up. We laughed!!
ReplyDeleteLine out the door !
ReplyDeleteWhat I am about to say is blasphemy, I know, but the bacon that I buy now, is not worth the hassle. Unless you get it specially from a real butcher shop, it has a funky taste, and no real bacon grease.
ReplyDeleteWe have a butcher shop down the road, who says that she gets her meat the old fashioned way, AKA the right way. So she gets the bacon going the right way, which starts the old way of brining for at least 24 hours, but often for 2 full days. Then he slices it, and then and only then, he will begin to smoke the bacon, using old fashion temperature control and this is probably the part of the bacon that is the least understood parts of the formula that makes Bacon taste lost art of cooking face.
The actual cutting and cooking of the bacon is a bit anti-climactic, given how much work that has gone in so far. They will also sell you bacon to go, cold and wrapped tightly so that the flavor won't leak out. I have to say, I think of bacon done this way, and I also love feeling the
done this way is the best way to bet that spiralized he won't have any other possibilities.