What's for Dinner?

[AtomicEraTom]

That's some dangerous thinking.

Live a little man. This isn't the gas station.

 

[jamespowers]

That's some dangerous thinking.

lol lol lol

 

[Stray Cat]

Send some scones here.

WE placed your order, sir.

I would like a cracklin scone,too..!!

You order has been placed, too.

Just no watermelon scone please.

:roll:

I will take a dozen bacon scones, please.

We'll manage those, too.

Make that two dozen bacon cheese scones, please.

Cheese?! :yucky:
I do NOT make those, sorry.. not palatable. lol

 

[jamespowers]

WE placed your order, sir.


You order has been placed, too.


:roll:


We'll manage those, too.


Cheese?! :yucky:
I do NOT make those, sorry.. not palatable. lol

Ok, change mine to bacon scones.

 

[V.C. Brunswick]

http://www.tasteofhome.com/Recipes/Bacon-Scones

Ingredients
1-3/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
6 tablespoons cold butter
2 eggs
1/3 cup 2% milk
1/2 cup chopped onion
1/4 cup shredded cheddar cheese
6 bacon strips, cooked and crumbled, divided

Directions
In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk eggs and milk. Stir into dry ingredients just until moistened. Fold in the onion, cheese and two-thirds of the bacon.
Transfer dough to a greased baking sheet. Pat into a 7-1/2-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining bacon. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. Yield: 8 scones.

 

[dnjan]

http://www.tasteofhome.com/Recipes/Bacon-Scones

Ingredients
...
6 bacon strips, cooked and crumbled, divided

...
Directions

I suggest starting with 8-10 bacon strips so there is some left for the recipe after nibbling.

 

[jamespowers]

p

I suggest starting with 8-10 bacon strips so there is some left for the recipe after nibbling.

I suggest using a whole pound and then having a few left over for nibbling. Use most of it in the scones.

 

[Gregg Axley]

Yeah, you can never have too much bacon.

Home made tacos tonight, beef and chicken.

 

[jamespowers]

Yeah, you can never have too much bacon.

Home made tacos tonight, beef and chicken.

There is a such thing as too much bacon?! Beef, Bacon and Chicken tacos. MMMMMM MMMMMM My brother in law grinds his own hamburgers---with bacon.

 

[V.C. Brunswick]

Asian Day at Whole Foods Market: Veggie Chow Mein, Mongolian Beef and Fried Rice.

 

[Stray Cat]

Ah, no, no:

[size=+2]Cracklin scone[/size]

These little ones make all the difference:

(Yes, we make our own)

 

[jamespowers]

Asian Day at Whole Foods Market: Veggie Chow Mein, Mongolian Beef and Fried Rice.

Mongolian Beef with bacon.

 

[jamespowers]

Ah, no, no:

[SIZE=+2]Cracklin scone[/SIZE]

These little ones make all the difference:

(Yes, we make our own)

Is there bacon in there?

 

[Stray Cat]

Is there bacon in there?

Difficult question.. :rofl:
Lard - good
Bacon - better
Fried bacon - even better
Craclings, sprikled with salt - whole new level of GREAT. :thumb:

 

[jamespowers]

Difficult question.. :rofl:
Lard - good
Bacon - better
Fried bacon - even better
Craclings, sprikled with salt - whole new level of GREAT. :thumb:

Does that mean all of the above?

 

[Stray Cat]

Does that mean all of the above?

Yes. :eyebrows:

 

[HoosierDaddy]

I like pork cracklins..! Very popular here in Indiana. Served fresh and warm with a cold beer..they are very good indeed!
HD

 

[jamespowers]

Yes. :eyebrows:

Good!

 

[jamespowers]

I like pork cracklins..! Very popular here in Indiana. Served fresh and warm with a cold beer..they are very good indeed!
HD

 

[dnjan]

Toast with Butter

Not to belittle the ongoing bacon discussion (yes, I love bacon as well, and use bacon grease when I make popcorn), I was wondering if others share my delight with buttered toast.

I start out with Italian bread (home-made with a two-day rise and a small amount of sourdough starter along with the yeast to give just the slightest tang), sliced about a half-inch thick. Lightly toasted and then buttered (with salted butter) while hot so the butter melts in.

I know it ain't bacon, but it still has the essential ingredients of salt and animal fat, and is a lot quicker (and requires less cleanup than bacon) for an after-dinner snack.