New Frontiers...

[DDT (12)]

New Frontiers...
 
Leaps of faith, plowing new ground, to boldly go where... You know. Although nothing truly new, I did find myself at one of those major choice points that fateful morning... and... I balked. Yep, I did. I didn't exactly chicken-out, but I did postpone the big leap for another time. See, all this time I've been frying sausage for breakfast, but... I still haven't prepared any bacon yet...
 
Now don't get me wrong, I do like sausage! I have been steadily coming to terms with this gas stove and making progress with the outcomes of my initial efforts... Heck, I even baked some very good biscuits in the oven the other day! That’s something most significant right there, as I’d never been able to do that with the only other gas oven I’d used.

No, it's just that for this picky diner, bacon is something truly special, and its preparation just shouldn’t be rushed. I wouldn't go so far as to say I have any sort of reverence for it or anything near that lofty, but I do take it very seriously. I did buy a couple of pounds the other day, and I am eagerly waiting for the big event… however... sausage is for practice, bacon is for real.
 
I simply haven't wanted to take any risks with this. I did go so far as to locate a very large skillet, and I did set it out for the inaugural attempt the next morning. Then, when the time came, I thought to myself, "I do have to return to the grocery store soon anyway, perhaps this very day, so..." Yep, I hesitated, then this timid kitchen novice punted instead of going for it. I figured a stack of pancakes out someplace would be a rather elegant alternative... and a reasonably defensible delaying tactic. I hope you don't think any less of me...
 
I also did some much-needed laundry early that morning, as I pondered this ‘meaty’ subject matter and its implications. Not much of a challenge there, as I've been doing laundry away from home for many, many years. I've come across so many variations of machines, that they no longer intimidate me much at all. I even found some bleach for skid-mark removal... worked like a charm! Nope, things were going along rather well, actually... except for that nagging guilt feeling for wimping out on the bacon. OK, tomorrow for sure!

No, wait! I checked the time when my clothes were finally dry, and... Too late for breakfast! Now, I guess the flapjacks will have to wait. Hmmm, maybe I should reconsider that bacon attempt, I wondered aloud... So, that became the 'adjusted' meal activity and major experiment for the day.

I didn't burn the bacon!!! It was a bit too crisp, but... no broken teeth or anything... and actually not bad for a first attempt. Another milestone successfully passed... Since I'm running dangerously low on junk food now, I reckon a ride to H.E.B. soon has climbed-up a few more notches on the priorities list... probably today... We’ll see.. I mean, it ain’t on the schedule… but then nothing else is either…
 
DDT
 

[Rams]

Bacon?   Bacon.   BACON!!!!

Oh my, I love BACON!!!!   

Now you've done it,  I'm headed to the store and getting me some Bacon!!! 

Rams

[Valkorado]

An old favorite, some depth and meaning here that I know you can relate to.

https://www.youtube.com/watch?v=iF2__-K8qFo

Life.  Enjoy the trip. 

Carry on, my friend.

[..]

Sandra is an oven baking bacon fiend.

I use a skillet.

She likes bacon crackers. I don't.

After 28 years I still miss English bacon. More meat and MUCH less fat.

[Jess from VA]

Bacon laid out on foil in the pan (small cookie sheet with a lip), baked at 400 for 15-20 minutes (I use a toaster oven and not my gas oven), is perfect every time.  No spatter, no mess, no stinking up the whole house.  I pull the hot pan out with a purpose built tool handle and set it on the stovetop, angled with one side up on a burner cover, and all the grease migrates to the low side (still inside the foil).  Lift the drained strips off with fork tines to a paper towel on my plate, stacked on top of each other, then rolled up to keep hot (and flat).  Put the grease pan back to level to spread out and cool.

I get the eggs and toast going when the bacon is 2/3 done.  Glass of milk in the fridge.

The art of short order cooking is having everything ready and hot at the same time.

Use the toaster oven for sausage (and or hash brown pattie) too.  

I let the bacon (or sausage) grease sit in the foil/pan till done eating (now you can touch without burning), then fold it up and shove it in a covered coffee can (it stinks in there).  15 times and the can goes in the trash, and a new can takes over.

I had quit bacon entirely (at home) for all the spatter and mess.  With this new system, I buy 6-8 packs at a time.  Costco (Kirkland) comes in 4 pacs, but the Walmart Oscar Meyer is superior quality.  

[scooperhsd]

Wife and me have taken to using the oven method on our BACON as well - non-stick foil on the jelly pan (large flat sheet with raised edges), lay out the bacon flat on the foil, then stick into cold oven set to 400F. Use a timer for 20-30 minutes (depending on what kind of bacon and how well done you like it - thick cut we find 25 minutes about perfect for us). Aldi's thick cut for us. Running out of bacon is akin to running out of milk and eggs around here.

[scooperhsd]

Our choice for cooking pancakes, hashbrowns, french toast, frying eggs etc. is a big steel plate. With this you can create the Waffle House experiance for yourself at home   I'll post the link when she tells me, or I find some thing on it.

The ONE issue with this big steel plate - it allows the stoves electronic controls (especially for the oven) to overheat. We have a heat shield from that same company, but haven't found time and energy to put it into place yet and try it out.

[Serk]

We must be kindred souls in many ways...

For most of my life, this is how any attempt I made at cooking ended:



About three months ago I tried cooking actual raw breakfast sausage for the first time. It came out great, and I didn't put myself or my spawn into the hospital, maybe I can do this?

I read how-to's on cooking bacon.

I watched numerous Youtube videos.

I meditated on how I would do it.

I bought the bacon.

And... I cooked it. And it was delicious. And the spawn asked me when I would do so again, for they preferred the daddy cooked bacon to the pre-cooked microwavable we usually went with, so I did it again. And once more just to make sure it wasn't a fluke.

And now real bacon, not just the microwaveable stuff, is a regular on our grocery list.

(The pre-cooked still has its' place mind you, good to nuke a few strips to put on a burger, or cut up on a salad, or any of a number of other things, but for Saturday mornings? It's the real stuff now!)

[Jess from VA]

Microwave bacon sucks, is overly salty, and tastes like old roadkill (not that I've had a lot of that, after returning from overseas).

Even crumbled up in your new england clam chowder it sucks.

[signart]

If'n you have a gas oven, bake it on a cookie sheet. Half way done, drain the grease in your grease jar and turn the bacon. Use the grease you saved to fry the taters & onions.

[Rams]

Thank You Bruce,   It was wonderful....... 

Rams

[Thunderbolt]

We are going to need a new page for this type of conversation if Bruce learns much more.   Air fryers work well for this delicacy as well even though the instructions tell you that you should never ever cook greasy things like bacon or sausage in them.  I think the oven trick as stated before turns out a nicer looking product.  With the air fryer they sometimes end up little curled up pieces but still very tasty and the grease ends up in the bottom.

[Serk]

Know how to stop Canadian bacon from curling in the pan?

...take away their little brooms.

[DDT (12)]

All,

'Corn Flakes Flambe,' Serk... really? I thought I was the only one who'd had that tragic experience! Cooking for this ne'r do well... not a very good story. It's not that I haven't progressed considerably over the years, though. My first major discovery was that the smoke alarm was not a timer. About the same time, I also learned that everything doesn't have to be cooked on 'High'. With enough practice, I've even produced some pretty doggone good bacon, too... now and then...

Oven bacon is another example. Lots of my friends have gone to that technique, and it usually produces a fabulous outcome. Heck, I've even done it successfully myself! I know, you have some serious doubts about that, but it is true. I've only done it once or twice, however, and I'm still a bit timid about spilling grease all over the inside off an oven. No, no more than I attempt that feat, I've chosen to stick with the skillet on the stovetop...

I'm not much on microwave bacon, and I've actually never seen an air fryer... although I have heard of them. I don't expect to ever evolve to a point where I might want to experiment with such a device either. I still do not have anywhere close to a mastery of the basics, so advanced stuff will most likely evade my curiosity and efforts the rest of the way...

Reading the responses to this little story of "Life on the road" has been most enjoyable. Lots of great tips and suggestions, some funny anecdotes, and for this lost soul a sense of kinship with wonderful fellow travelers... Thanks to you all for the nice replies!!!

BTW, I did ride down to the nearest H.E.B. yesterday and replenished my supply of junk food... I even picked up a couple of staple items, also. I did stop on the way there for a short stack! I don't often go with flapjacks, but when I do... yum! A real bonus was actually being astride our girl again! Dang, another near two weeks to go... Oh well, I reckon a few day rides will be upcoming... soon, too!

I haven't decided just where we might be headed when this rental runs out... I have, however, ruled out going anywhere south!

DDT

[scooperhsd]

I have a gas range with a convection oven, and a combination Microwave / convection oven. Why do I need an air fryer ? Just get some wire baskets that will fit, and I can air fry (larger quantities even , in the range convection) just fine....

[..]

https://www.youtube.com/watch?v=qBruAooXPNU

[3fan4life]

Microwave bacon sucks, is overly salty, and tastes like old roadkill (not that I've had a lot of that, after returning from overseas).

Even crumbled up in your new england clam chowder it sucks.

Although, I prefer my bacon fried in the pan I have had good results cooking it in the microwave.

What I've learned to do is to place paper towels under and over it while cooking.

If you don't like crispy bacon you probably won't like it cooked this way though.

[RNFWP]

Congrats on the culinary conquest 

Spent most of my weekends playing on the north end of Padre Island back in 91-92. Was working just outside of Kingsville. Enjoyed visiting San Antonio as well…

Have you ridden on south Padre , up where it’s still empty?

[DDT (12)]

My 'To-Do' list keeps growing... I'm thinking we'll be heading over to Boca Chica for a look-see at any rocket-ships that might be in residence as suggested by Mike & Serk, and we'll probably take a ride to the 'empty' part of Padre Island... I have been on the part that reminded me of coastal Florida, but I'm thinking the less inhabited part as mentioned above might just be a nice peaceful ride, so... Thanks for the suggestion, Ross.

A likely bit of clarity has popped up. Brandon, of course, is due his cut of my income and some documents are still trickling in, a couple of bills have apparently snuck in, and my new debit cards are arriving for replacement... All that while forwarding stuff through the mail has not been working out too well recently. My landlady and I had that nailed down really well, but appears we're going to have a wrinkle or two to iron-out with this current arrangement...

My BIL & SIL are wonderful folks, and they are most willing to help a brother out... However, a couple of misfires already have me thinking I'd be much better off returning 'home' after this stay, so I can take care of business and put some issues to rest. Looks like Arizona will still have to wait for a visit this year... Oh well, it ain't like we're on a tight schedule or anything...

DDT

P.S. Big decisions coming up in a little while... Ham, Spam, bacon, or sausage for breakfast...?  Make a sandwich or cook? Eggs? Fried or scrambled? Life can sure get complicated sometimes... I decided not to pick up any flour or milk the other day... Nope, I'm going to forgo any gravy attempts this time... at least that'll be one less decision to make now, huh...?

[t-man403]

This is how I like to get er done! And don’t tell me you can’t smell it!! 



And never be afraid of doing up some sausage either.



Saturday in the summer turning this ……



Into this! Great way to start the day and it always smells better outdoors. 

[Rams]

P.S. Big decisions coming up in a little while... Ham, Spam, bacon, or sausage for breakfast...?  Make a sandwich or cook? Eggs? Fried or scrambled? Life can sure get complicated sometimes... I decided not to pick up any flour or milk the other day... Nope, I'm going to forgo any gravy attempts this time... at least that'll be one less decision to make now, huh...?

Bruce,
I'm thinking it's about time to try your luck at Sausage gravy and biscuits.   Yum...........

Rams

[DDT (12)]

Terry,

You definitely have a flare for breakfast preparation on a grill! I've enjoyed many good 'first meals' at your place, and all have been simply terrific! Heck, the best one of all was the surprise you sprung on us the time you prepared grits!!! If I could cook only half as well as you do, I'd easily weigh 300 lbs. or more! Looking forward to the next time...

DDT



Ron,

Oh, I was mighty tempted to be sure... I even paused along the 'flour' aisles at H.E.B. and seriously pondered on it some more! It was a close call, but the excuse I finally settled on was that the bags were just too big... I'd never use that much flour in a year's time! Besides, who needs more frustration?

I was so spoiled by the heavenly gravy produced throughout my life by my mother, sister, and landlady, that anything I managed to get onto a biscuit was... nothing remotely like the fine fare they consistently provided. No, for the foreseeable future, I'll continue to find some in restaurants (the Jubilee Restaurant in Kickapoo, IL, comes to mind) ...

I've never found any gravy as good as that provided by the ladies in my life (that in the Jubilee came mighty close, though), but it has at least always been far better than anything I've made! I don't think I have enough time left to master the fine art of... 'sawmill gravy' production...

DDT