I don’t know. It was a fad about 10 years ago for bacon everything. Even the Narwhal was bacon baconing at midnight. I imagine a lot of the recipes come from that craze, which was before decent AI.
That’s how I like it - soggy whatever in half-raw bacon
Also what the symptoms of trichinosis look like
Don’t undercook things wrapped in wild boar or bear then. Results may vary if you aren’t in a country with some processing standards for pork, I guess. Trichinosis is incredibly rare in pork since about 1982.
I know what I’m about, son.
Did a recipe for bacon wrapped jalepeno poppers - they turned out amazing. Used an air fryer and had them spread out on a wire rack.
10/10, would damage heart again.
every time I get that magical mouth feel of bacon - salty, crunchy, soft but not too mushy or springy - fuck me. fuck fuck it tastes so fucking good why does it taste this good I eat way too much bacon and I’m probably still below the national average.
They’re doing it wrong.
The secret is cheap bacon.
So paper-thin that they would be embarrassed to sell it at the regular grocery store. We’re talking Family Dollar, so-thin-it’s-transparent, deceptively packaged bacon.CornKing is an example of a pretty thin bacon and it’s available at places like Wal-Mart
If you don’t want that, then pre-cook the bacon in the microwave or oven on very low heat until it’s basically ham, then use that to wrap with.
I lovingly refer to this type as “fucked up bacon”
Ah yes, flacon
Lol I’ve never seen that brand before, and for some reason there’s just something hilarious to me about “Corn King brand Bacon”
TFW extra-thin bacon is considered “cheap” and “fake”
I’d pay extra for that if I had to! Though I do prefer prosciutto or serrano, they taste different in a good way.
This is the way.
the problem with some of the really cheap stuff is that they bind a lot of water in it so it gets soggy anyways
This person has never seen the smoker community. Everything wrapped in bacon and smoked.
You just don’t know how to cook. Small changes in cooking styles as per the ingredients your using is what cooking is. Technique is as important as ingredients.
Well, if the recipe says bacon and it has specified cooking times, I think people can be forgiven for getting it wrong.
It takes years to learn to drive well and be comfortable at it. You can read all the books about drivong but until you actually do it you are terrible at it. Even after you start youre still terrrible. It takes time and practice. Cooking is the same. You need practice to build the skills to know what works and what doesn’t. You can’t assume because you read the book you know it all.
I feel like you’re very passionate about this and good on you!
But some people may not even want to know how to cook. They want to read a recipe, cook it, and have an okay (or maybe even spectacular!) meal from the recipe.
Recipes are there as instructions for what worked when somebody else did it, they aren’t supposed to be teaching you how to cook, they’re saying ‘do these steps exactly this way and you should get some decent food’.
If the recipe was for a different meal and someone has just changed the ingredients because bAcOn, this isn’t a recipe based on something somebody did, instead it’s a recipe for (chuckles to himself smugly) disaster.
Telling people it’s their fault because they don’t know how to cook and should know better than to follow a recipe just seems combative.
Don’t want to learn to cook that’s cool too, just don’t complain when things go badly. Just like anything else in life.
Did you follow step by step instructions when you started driving?
I wonder what substitution the original post was warning about before the OP did a find & replace because bacon SEO’d better 🤔
As someone who likes his bacon thick and chewy, I’d never have thought that someone would describe grocery store bacon as “too thickly sliced”
Yeah but did you read the rest of the context
The key is to partially cook the bacon before wrapping the whatever.
Bacon-wrapped scallops = the most disappointing scallops ever
Deep fried bacon wrapped shrimp= supremely good use of bacon and shrimp.
That does sound worth a try. I’ll have to give it a go.
It’s a trap! It was originally prosciutto wrapped deep fried shrimp!
They Ctrl-H’d your swine!
I do like prosciutto.
Gotta try both to compare
What? My grilled bacon wrapped stuffed jalapeños would like to have a word!
Honestly my trick for those would be to flash grill the strips first , then wrap them and let the jalapeños go under indirect heat.
Don’t shoot the messenger. Your grilled bacon wrapped stuffed jalapenos are just copycat grilled prosciutto wrapped stuffed jalapenos. Bacon and eggs was originally prosciutto and eggs, before all this.
Ever heard of Beggin Strips? Yup, just knockoff Sciutto Strips.
Not to mention the trouble I had finding the Kevin Prosciutto movie I was looking for the other day…
Fair enough if you say so. I haven’t delved into the lore but also maybe makes sense.
He’s wrong, it’s actually guanciale and eggs, big prosciutto tried to cover it up but the OG was always guanciale
I’m just being dumb in line with the original post.
Well you hornswoggled me good there stranger. I’m glad you set me straight before I said something at a dinner party.
Green eggs and prosciutto
Real Bacon PSA: bacon slices have different thickness depending on what country you’re in.
Yup. UK Bacon is much thicker than US bacon, and Canadian bacon isn’t what most people would consider bacon at all.
I live in Denmark and what they call Danish Bacon in the UK, you can’t buy in Denmark because it’s too thick
Canadian bacon isn’t what most people would consider bacon at all
In Canada we call it ham.
Also Canadian Bacon isnt “All Bacon Bought in Canada” if you go and just buy “Bacon” while in Canada, you get the bacon you’re expecting, you only get the ‘not bacon’ when you buy “Canadian Bacon”
Good to know! I figured Canadian Bacon monicer was an Americanism.
You don’t get it unsliced, so that you can ask the supermarket to slice it for you as you like?
The expensive supermarket might have a butcher department, but most regular supermarkets only have prepacked and pre-sliced bacon. Maybe millionairs have it freshly sliced, I don’t know. I have heard that some countries you can have your minced meat made freshly too! There is no chance you can have that here. Never seen it anywhere (or maybe I show the wrong paces - think Lidl, ALDI etc)
It’s actually wild the difference in quality of product between different grocery stores (even the same chain) depending on how rich the area they’re in is.
And price And selection
Even if the stores are blocks apart
Okay in Italy most medium and at times small supermarkets have a place where you can get your prosciutto crudo, salame etc…
Elsewhere in Europe there is frequently a butcher department if the supermarket is big.
In Greece nearly all supermarkets have a butcher department, except maybe Lidl, where are you going to get your whole lamb for Easter BBQ? :)))
How thick do you like them?
Man, I got these dope looking bacon wrapped cheese stuffed jalapenos and idk how that was supposed to work. No e of those cool at the same time. You either got raw bacon, or a cooked to mush jalapeno with a tiny bit of burnt cheese on the bottom from where it had boiled out while the bacon was cooking.
I’m still wounded by this experience. Thanks for listening.
Cut them in two (top to bottom)
Put a mix of cream cheese, strong cheddar and precooked pieces of bacon inside the halves
Panko on top
Ship in the oven
Tada!
Very true. However, you can sometimes shift the cooking time and turn the wrapped thing over halfway and still get a decent finish. Doesn’t work every time, but it does so often enough that I tend to take any bacon wrapped thing, add ten minutes and flip halfway through.
There’s exceptions, particularly when the recipe isn’t oven or grill based. Beyond that, the problem usually arises when the wrapped food isn’t meat, or is a very delicate meat that differs in cook time and needed finished temp.
