We're jammin' I hope you like jammin, too. June 25, 2011 10:27 AM   Subscribe

I submit a new requirement: If someone refers to a particularly yummy food that they have made, recipe-sharing shall be required. Case in Point: rtha's Bacon Jam
posted by theora55 to Etiquette/Policy at 10:27 AM (95 comments total) 33 users marked this as a favorite

It's not mine! It's marylynn's! She brought it to our whisky meetup a few months ago and we all swooned.
posted by rtha at 10:30 AM on June 25, 2011 [3 favorites]


Does it grant wishes cause right now it seems like that's the only thing its missing.
posted by The Whelk at 10:34 AM on June 25, 2011 [2 favorites]


Yeah klang, your idea for a food themed issue of MeFi Mag is definitely a good one.
posted by Brandon Blatcher at 10:35 AM on June 25, 2011 [1 favorite]


I approve this recipe thread.
posted by jessamyn (staff) at 10:36 AM on June 25, 2011 [26 favorites]


We Jam Bacono?
posted by Ufez Jones at 10:38 AM on June 25, 2011 [4 favorites]


Oh my god that sounds so delicious. Do want.
posted by immlass at 10:44 AM on June 25, 2011


So this is as in: recipes or it didn't happen? Good plan.
posted by Namlit at 10:44 AM on June 25, 2011 [1 favorite]


Heh. I was just typing a recipe out to email to a Mefite, for Beer Cheese Soup. :D
posted by zarq at 10:46 AM on June 25, 2011 [1 favorite]


Most delicious callout ever.

(I get to eat bacon jam at a meetup today. Be jealous.)
posted by mollymayhem at 10:50 AM on June 25, 2011 [2 favorites]


Yes, please! I did a double-take when I first read rtha's comment and immediately kicked myself for almost buying bacon at the market today.
posted by Room 641-A at 10:57 AM on June 25, 2011


This whole thread is a closed-loop derail?

2 parts pringles
1 part hershey's mini
posted by not_on_display at 10:57 AM on June 25, 2011


Here's my bacon jam:

My bacon don't mess around
Because it fries me so
And this I know for sizzall...
Uh, But does it really wanna
But go with some ketchup
And taste good fo shooooo..
Don't try to fight the grillin'
'Cos the smell alone is killing me right nooww..
Uh, thank god for egg and bread
For sticking those together
Makes my tastebuds hooowwwl...
UH!

Baaaa-aaaccoooon
Baa-aaccoooonn

Baaaa-aaaccoooon
Baa-aaccoooonn

You got to grill it, grill it
You got to grill it, grill it
You got to grill it like a toasted cheese sandwich

Baaaa-aaaccoooon
Baa-aaccoooonn
(uh-oh)
Baaaa-aaaccoooon
Baa-aaccoooonn
posted by litleozy at 11:01 AM on June 25, 2011 [17 favorites]


I altered marylynn's original recipe a bit this time: I was out of adobo (I know! - well, there's probably a can in the pantry, but last night I couldn't be arsed to dig around for it), and in addition to bourbon, I added a little Octomore II, which is a super-peaty whisky made by Bruichladdich. We shall see!
posted by rtha at 11:01 AM on June 25, 2011


ahhh, I am so curious!! I want to make bacon jam RIGHT NOW but my kitchen is already intolerably hot because the oven has this cake in it. Fuck this air conditionerless summer for messing up my cooking ambitions.
posted by bewilderbeast at 11:06 AM on June 25, 2011


I did that once for the lulz and oddly enough everyone ran with it. That was a weird day.
posted by elizardbits at 11:06 AM on June 25, 2011


It's fine in this case, but I don't like how people sometimes use recipes to drown out discussions they don't like or just don't care about. This, thankfully, seems to have been cut down much recently, and I hope that encouraging more recipe-sharing doesn't bring that back.

Maybe there should be another web site just devoted to recipes. We could leave little EatMe messages to each other.
posted by grouse at 11:08 AM on June 25, 2011 [2 favorites]


I hope I have bacon left from last year's pigs. This year's piglets are going to be known as Hammy, Bacon, Bacon 2, and Bacon Jam!
posted by MonkeyToes at 11:09 AM on June 25, 2011 [2 favorites]


Only if they promise to not use the word yummy. Or tummy. Or yum-o.
posted by Ideefixe at 11:15 AM on June 25, 2011


Ideefixe. I used yummy in the post. Hearty apologies.
posted by theora55 at 11:36 AM on June 25, 2011


bacon jam...made with a pound or so of bacon, onions, garlic, bourbon, smoked paprika, maple syrup, garlic, chile powder, coffee, and apple cider vinegar.

That's not a recipe, that's a crime scene.
posted by DU at 11:48 AM on June 25, 2011 [6 favorites]


As I just finished making a half-recipe of the crepe recipe that we got from a prospective graduate student who stayed with us, I'll share. Now, I just need to try them topped with bacon jam…

Crepes (makes 8-10)
  • 2 eggs
  • 1 1/4 cups milk
  • 1 cup flour
  • 1/4 tsp salt
Whisk batter thoroughly, rest for ~half an hour.
10" pan on medium-low heat, lightly oiled. Add 1/4 cup batter and quickly tilt pan to spread batter evenly as it solidifies.
When the top of the crepe has solidified, and the edges are curling up (about 1 minute?), flip. Around a minute (?) on the other side, just dotted with light brown, then remove from pan.
Add your preferred crepe filling, roll, and eat.
posted by JiBB at 11:50 AM on June 25, 2011 [8 favorites]


Bacon jam?!? I'm so excited I can hardly type! eeeeeeee
posted by Specklet at 12:00 PM on June 25, 2011 [1 favorite]


I was just typing a recipe out to email to a Mefite

I'm sure, upon reflection, you realize you meant to type "I was just typing a recipe out to post to this thread", yes?
posted by Lexica at 12:05 PM on June 25, 2011 [2 favorites]


Is this like how cat pictures are required in a cat AskMe?

I'm for it.

But I don't need everyone posting a recipe every time they post any mention of any dish.

There must be a community outcry for the recipe.

We're self-moderating, see.
posted by pineapple at 12:08 PM on June 25, 2011 [1 favorite]


What's shakin?
posted by Sailormom at 12:24 PM on June 25, 2011


"Bacon the Funk."
posted by box at 12:33 PM on June 25, 2011


Between bacon jam, Greasy Honky Pie (which is delicious by the way, and a hit at all my pot lucks) and Fundamentalist Mac & Cheese, I will never get my cholesterol down.

I knew there was a reason I love this site.
posted by patheral at 1:01 PM on June 25, 2011


Whoops, I linked wrong Fundamentalist Mac & Cheese & Greasy Honky Pie. Sorry.
posted by patheral at 1:03 PM on June 25, 2011 [4 favorites]


I was like "oh man, elizardbits is gonna boot you so hard."
posted by boo_radley at 1:06 PM on June 25, 2011


I have yet to try elizardbits' GREASE HONKY PIE, but it's on the list. Ah, I see patheral beat me to it. 'E'd better watch out, though, cause I'll beat him for it.
posted by carsonb at 1:20 PM on June 25, 2011


er, 'er for it, that is.
posted by carsonb at 1:20 PM on June 25, 2011


promises, promises...
posted by patheral at 1:22 PM on June 25, 2011


With all your left over bacon fat from the bacon jam, you can make bacon mayonnaise!

Make mayonnaise the regular way, but replace the oil with (liquid) bacon fat. Dribble it in slowly, whisk that sucker up, and you'll have creamy, baconny, delicious bacon mayonnaise in no time. If you include a few crusty bacon bits from the bottom of the pan, it's even better.

Also - combine bacon mayonnaise with sweet potato fries (or kumara fries if you're fortunate enough to be from New Zealand) for an out of body experience.
posted by twirlypen at 3:30 PM on June 25, 2011 [11 favorites]


Lexica, I'll memail you when I'm back at a computer this evening.
posted by zarq at 4:00 PM on June 25, 2011


I'm gonna go ask the BF for his recipes so I have something to share that's not roasting or duck or making Drunk Quiche.
posted by The Whelk at 4:27 PM on June 25, 2011


Something something, butter, sugar and flour baked makes shortbread. Die happy.
posted by Elmore at 4:40 PM on June 25, 2011


spinach salad with bacon or Bacon Carbonara

I would omit the worshey, a nice parm is key and the well drain bacon, hearty thick silced but no maple flavor.

always pat your bacon with paper towel.
posted by clavdivs at 4:48 PM on June 25, 2011 [2 favorites]


...Believe it or not, previously.

And -- the next magazine is food-themed? I'm down.
posted by EmpressCallipygos at 5:19 PM on June 25, 2011


No, not the next one, but an upcoming one. We're working out a schedule.
posted by Brandon Blatcher at 5:25 PM on June 25, 2011


this seems like a good place to pimp my mlkshk created for food. it's not a group shake, but just the things that are inspiring me in the kitchen. mostly other people's pictures/recipes.
posted by nadawi at 5:36 PM on June 25, 2011


So glad that people are enjoying bacon jam! I love getting recipe recs from MeFites.
posted by marylynn at 5:50 PM on June 25, 2011 [2 favorites]


Am I going crazy or did was this thread a) closed and b) a lot longer a few minutes ago?
posted by DU at 5:58 PM on June 25, 2011


Am I going crazy or did was this thread a) closed and b) a lot longer a few minutes ago?

Early onset effects of bacon jam. Hang in there. Do you have the album Brothers and Sisters by the Allman Brothers?
posted by Sailormom at 6:02 PM on June 25, 2011 [4 favorites]


First New York legalizes gay marriage and now a MeTa about bacon jam. This could be the best weekend on MeFi EVAR!
posted by pointystick at 6:23 PM on June 25, 2011


I appreciate all this love for the bacon. Here is a recipe for my favorite bacon side dish:

2 cups hot water
4 TB ground coffee, in filter, in funnel
Pour water over coffee.

Mmmmmmmmmmmmmmmmmmmmmm.
posted by salvia at 6:30 PM on June 25, 2011 [6 favorites]


Am I going crazy or did was this thread a) closed and b) a lot longer a few minutes ago?

Possibly neither, but a and b both did not happen.
posted by jessamyn (staff) at 6:39 PM on June 25, 2011 [1 favorite]


There was definitely a comment about "bacon is just burned fat" but maybe I followed a link to a closed thread and read it there. Weird.
posted by DU at 8:16 PM on June 25, 2011


Mandyman and I are making limoncello as well as a bevy of other liquors, which we'll be letting folks buy shares in (because they're crazy delicious but we need to make back our booze investment).

But the basic recipe is 3 cups zest to 1.75 liters of vodka, then let sit for a month or two, then mix as:

1/4 cup + 2 tsp. infused vodka
1/4 cup simple syrup (we've been using cardamom flavored which we also made)
1/4 cup +2 tsp. lemon juice (mostly yuzu for tartness, but also golden or even pomelo since that's tart as hell too).

Shake well and

oh by the way I am drunk.
posted by klangklangston at 8:53 PM on June 25, 2011 [3 favorites]


But yes, food issue mefi mag will require recipes for every story.
posted by klangklangston at 8:53 PM on June 25, 2011


New Orleans Bacon Pralines
posted by puny human at 9:25 PM on June 25, 2011


Bacon is not burned fat, unless you're doing it wrong. It's delicious sauted fat, and there's nothing wrong with it.

With all of these recipes about bacon, well, here's bacon:

50 grams salt
50 grams brown sugar
1/4 cup maple syrup
12 grams black pepper (or, chili pepper, if you're up for spicy bacon)
1-2 kilos of pork belly

Mix the cure together. Put blocks of belly into gallon size ziplock bags. Divide the cure evenly between however many bags you've got, and seal, pressing out as much air as you can.

Refrigerate the belly for a week, flipping the bag over and massaging the belly once a day. At the end of the week, pour out the excess liquid and wipe down the belly. Put it on a rack in the refrigerator for a day to dry out a little, the smoke (I like hickory) at about 200 degrees (90ish celsius) for three hours or until the internal temp is about 160.

I usually slice it when it cools, then freeze the slices. The end bits of the block, where it gets tricky to slice, gets turned into little strips for pasta (bacon and mushroom pasta with basil, for example).
posted by Ghidorah at 9:33 PM on June 25, 2011 [7 favorites]


Metafilter: Massaging the belly.
posted by loquacious at 10:00 PM on June 25, 2011


"bacon is just burned fat"

Burned fat is the best kind. My favorite part of a good brisket is that soft, juicy fat with the blackened, crust.

I've been making some halting stabs here lately at carbonara dishes, and I don't have this all the way down yet, but I did a penne pasta carbonara the other day, then topped it with fresh diced tomatoes and Gruyere, then stuck it in the broiler just long enough to melt the cheese. I may have something here, once I get the egg part right. I think it might need portabelas or something, or a milder cheese.
posted by Devils Rancher at 10:00 PM on June 25, 2011


I want to go to there. And yes, portobello mushrooms would be brilliant.
posted by J. Wilson at 10:40 PM on June 25, 2011


Bacon jam and bacon mayonnaise are good as far as they go... I understand that moderation and watching your waistline are important concerns for many these days. But when you are ready to really cut loose and live decadently, try out Polish smalec:

800g high quality pork fat (no skin)
3 large onions
2 large apples
150g smoked bacon, cut into small pieces
2 tsp. salt
2 pcs. garlic, crushed
pepper

Cut up the pork fat. On very low heat allow it to melt. When it is almost fully melted add in finely diced onion, apple, and other ingredients. Allow to continue doing it's thing on very low heat for two hours or so, until just before the bacon bits and onion are burnt.

Put it into a glass jar, allow to fully cool.

Spread it on fresh crusty home made bread in place of butter. HOLY SHIT YOU LUCKY BASTARD YOU ARE EATING SMALEC!!!1
posted by Meatbomb at 1:55 AM on June 26, 2011 [16 favorites]


Where is the beer and cheese soup recipe, please? I read all the way down to the bottom of this thread and was not rewarded.
posted by lollusc at 2:17 AM on June 26, 2011


Possibly appropriate bacon side dish:

Rockenwagner Apple Pancakes

Pancake Batter

7 large eggs
1 Tablespoon pure vanilla extract
3/4 cup granulated sugar
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder

Apples

2 Tablespoons unsalted butter
3 Golden Delicious apples, peeled if desired, cored and cut into 1/2-inch wedges
1 1/2 teaspoons ground cinnamon
1 1/2 Tablespoons granulated sugar
1 Tablespoon confectioners' sugar
1/4 cup crème fraîche

Garnish

1 cup strawberries

For the pancake batter, in a blender or food processor, combine the eggs, vanilla and sugar and blend for about 15 seconds, or until combined. Add the flour and baking powder and mix for 60 seconds more, until very smooth.

For the apples, preheat the broiler to medium-high heat. Heat a 12-inch nonstick skillet over medium heat and add the butter. Add the apples and sauté for 4 to 5 minutes, or until softened. Add the cinnamon and sugar, sprinkling them evenly over the apples, and stir for 2 minutes, until the apples are glazed and slightly translucent at the edges.

To serve, distribute the apples evenly in the skillet and pour the batter over them. (You may also make 4 individual pancakes, using a smaller pan - just use 1/4 of the apples and 1/4 of the batter for each.) Cook until the bottom seems quite firm, about 8 minutes. Transfer the pan to the broiler and, while watching carefully, cook until the pancake is firm throughout and golden on top. Cut the pancake into 4 wedges and transfer them, apple side up to serving plates. Sprinkle with the confectioners' sugar, place a dollop of the crème fraîche on top, and garnish with strawberries.
posted by Splunge at 4:59 AM on June 26, 2011 [1 favorite]


Agreed. Without a soup recipe of the beer and cheese variety we have been unjustly teased.
posted by safetyfork at 4:59 AM on June 26, 2011


Also this reminds me of the existence of the ol' Cooking with Metachat blog which has many concoctions from Mefites.
posted by safetyfork at 5:07 AM on June 26, 2011


Meatbomb, you magnificently eponysterical bastard, smalec is going RIGHT ON the list of things to make...
posted by MonkeyToes at 5:33 AM on June 26, 2011 [2 favorites]


My favorite Beer and Cheese Soup recipe.
posted by Splunge at 6:27 AM on June 26, 2011


twirlypen: "With all your left over bacon fat from the bacon jam, you can make bacon mayonnaise!"

I whipped this up yesterday and used it to make egg salad. It was so good. Thanks!
posted by Room 641-A at 6:36 AM on June 26, 2011 [1 favorite]


The Whelk: "the BF"

Isn't he a fiancé now?
posted by galadriel at 12:07 PM on June 26, 2011


This is America. We speak American in this house.
posted by The Whelk at 12:10 PM on June 26, 2011 [3 favorites]


This is the Internet. We speak ROT13 in this ubhfr.
posted by jtron at 12:46 PM on June 26, 2011 [4 favorites]


The Whelk: "This is America. We speak American in this house"

So...fiance?
posted by galadriel at 1:35 PM on June 26, 2011


So...fiance?

Is he bona fide?
posted by Purposeful Grimace at 1:45 PM on June 26, 2011


Boner what?
posted by Splunge at 1:47 PM on June 26, 2011


papers please.
posted by clavdivs at 2:02 PM on June 26, 2011


We don't need no stinking En papillote
posted by Splunge at 3:33 PM on June 26, 2011


Ginger Beer
posted by jtron at 4:47 PM on June 26, 2011


jtron, coincidentally I just made Fankhauser's root beer earlier today. Off to find plastic bags, just to be on the safe side. Thanks!

Also, can't I make the syrup of sugar and water first, cool it and *then* add the yeast? What happens if I use TrueLime/True Lemon as flavor?
posted by MonkeyToes at 5:42 PM on June 26, 2011


vas ist das Fankhauser?

You can totally make a syrup first - in fact, last time I made ginger beer I made ginger syrup as an intermediary step - but I haven't noticed a taste difference, to be honest. In fact, the one time I made a batch with slightly fancier yeast, it didn't taste as good.

As for the citrus, that stuff has preservatives in it, so only add when you're throwing it in the fridge, or else it'll be flat and gross... or use fresh squeezed and throw it in whenever
posted by jtron at 7:28 PM on June 26, 2011


Fankhauser's root beer. If there's no perceptible taste difference, then I'd just as soon skip the syrup. Good tip about preservatives vs. fresh, thanks.
posted by MonkeyToes at 7:36 PM on June 26, 2011 [1 favorite]


Oh, there you go. Yeah, it still might be worth trying a batch syrup style, just to see if you can tell a difference, but for this sort of thing - especially made from extract - it shouldn't be an issue.
posted by jtron at 7:40 PM on June 26, 2011


In case you, like me, read this far down in the thread in increasingly panicky failure to find the bacon jam recipe, it's linked in marylynn's profile right up there at the top, and also, now here.

I'm supposed to be Jewish, dammit. G-d that looks good.
posted by motty at 7:50 PM on June 26, 2011 [1 favorite]


Oh shit, that's my jam!
posted by drjimmy11 at 7:56 PM on June 26, 2011


I'm supposed to be Jewish, dammit. G-d that looks good.

I'm supposed to be a Buddhist vegetarian. It looks amazing. *sigh*

I'm now having thoughts about how to come up with a vegan analogue. (You can never truly duplicate or replicate a recipe when veganizing it, I think, but you can figure out which are the critical elements of the experience and make sure they're present.) I'm thinking coconut as a base... coconut strips and coconut oil... slow-cooked with the onions and of course with all the other flavor elements like coffee and bourbon present... probably need a generous amount of smoked paprika... hm. *wanders off to kitchen*

posted by Lexica at 8:36 PM on June 26, 2011 [3 favorites]


this thread rocks
posted by clavdivs at 6:23 AM on June 27, 2011 [1 favorite]


I have a beer cheese soup related question:

There is a place called Quaker Steak and Lube that sells hot pretzels with Guinness beer cheese dip, it's insanely good, and I've been trying to come up with a make-at-home version. Most time, when I search for it, I end up with recipes for beer cheese soup;

Anyone have experience with both? I'm wondering if the soup recipes are close enough that I might be able to make a similar dip out of them.

Because really, it's so, so good with big warm pretzels.
posted by quin at 8:34 AM on June 27, 2011


My favorite beer soup recipe:

1) Pour beer into bowl
2) Consume
posted by owtytrof at 8:38 AM on June 27, 2011 [1 favorite]


Sometimes... ok, frequently... ok, pretty much always, I drink my beer soup directly from the bottle.
posted by owtytrof at 8:39 AM on June 27, 2011 [1 favorite]


quin - they're probably pretty close. You might want to look up rarebit recipes, too, as rarebit is usually thicker than soup (although some of the beer/cheese soups I've had could nearly be eaten with a fork not that there's anything wrong with that). Here's one from Alton Brown, in which he uses a generic porter; and another, with Guinness.
posted by rtha at 9:12 AM on June 27, 2011 [1 favorite]


Thanks for that! I hadn't heard the term "rarebit" before but it sounds like a promising place to begin.

::Damn it! I'm at work and now craving beer cheese pretzels, The next six hours are going to suck.::
posted by quin at 9:25 AM on June 27, 2011


I am totally voting for a recipe mefi as baking is actually my secret superpower.
posted by Sophie1 at 12:22 PM on June 27, 2011


Quin-I feel your pain. The Redhead serves fresh hot pretzels with Kentucky Beer Cheese. I have tried in vain to make something even close to its deliciousness. The recipe you are talking about sounds like it could be this.
posted by miss-lapin at 1:13 PM on June 27, 2011 [2 favorites]


This thread is evil, albeit deliciously so. Damnit. I think we need a recipes subsite.
posted by SpookyFish at 2:05 PM on June 27, 2011


Based on my onion jam experience, I think that basically replacing the bacon with MOAR ONION would be a good starting point.
posted by madcaptenor at 3:08 PM on June 27, 2011



CHICKEN LIVER RUMAKI
© 2011 Cooks.com - All rights reserved.

1/2 lb. chicken liver

SAUsE:

1 1/2 tbsp. honey
1/8 tsp. garlic powder
1/8 tsp. ground ginger
1 tbsp. soy sauce
2 tbsp. green onion, thinly sliced
2 tbsp. salad oil
18 slices bacon
1 can water chestnuts, cut in half

Dip liver quickly in and out of hot water to remove strong flavor and also for easier handling. Drain well. Cut in half. Combine sauce ingredients. Pour over liver and marinate 3 hours. Stir occasionally. Cook bacon a few minutes before cutting in half for easier handling. Wrap a piece of bacon around the water chestnut and the liver. Secure with toothpick. Broil 2 inches from heat for 10 minutes. Turn. Broil a few minutes more until bacon is crisp. Or place on a wire rack over a shallow roasting pan. Bake at 400 degrees for 20 minutes or until bacon is crisp. Turn once. May also use chicken meat.
posted by clavdivs at 3:29 PM on June 27, 2011


Inspired by several threads on the green about sweet tea, I give you:

Lazy Woman's Sweet Tea

Get your coffeemaker and put a filter in it. Empty four bags of tea into the filter, then add 1/3 to 1/2 c sugar (depending on how sweet you like it), a few crushed mint leaves (optional and dependent on whether mint goes with your chosen tea, but good), a pinch of baking soda, and a generous glug of vanilla. Fill reservoir of coffeemaker and hit "Brew." Remove tea from heat as soon as brewing is complete. Pour into a 1/2 gallon Mason jar and chill.

Delicious and makes very few dishes.
posted by MonkeyToes at 3:44 PM on June 27, 2011


>What happens if I use TrueLime/True Lemon as flavor?

>As for the citrus, that stuff has preservatives in it

Just to clarify, True Lemon is not the same as ReaLemon. ReaLemon contains sodium benzoate, sodium metabisulfite and sodium sulfite (preservatives) and is nasty; True Lemon does not and is not.
posted by Lexica at 10:34 AM on June 29, 2011


I finally got around to making the bacon jam last night. Damn tasty. I will double the recipe next time so I can give some away without regret.
Lexica: based on my experience, to make a vegan version I would omit the bacon and add a teaspoon of hickory seasoning (liquid smoke), a pinch of salt and 2 or 3 tablespoons of nutritional yeast. I'd also use a little more onion, and would maybe add a coarsely diced tart apple in the last hour of cooking.
posted by obloquy at 12:36 PM on July 3, 2011 [1 favorite]


ReaLemon contains sodium benzoate, sodium metabisulfite and sodium sulfite (preservatives) and is nasty; True Lemon does not and is not.

I'm a little alarmed by True Lemon's label, which says "contains soy," even though there do not appear to be any soy ingredients in the ingredients list.
posted by grouse at 1:08 PM on July 3, 2011


grouse, I wonder if True Lemon is made with machines that are also used to make something that has soy in it. If that's the case, then it's more space-efficient to print "contains soy" than "is manufactured on machines that are used to make products that contain soy."
posted by MonkeyToes at 5:35 AM on July 4, 2011 [1 favorite]


I made the bacon jam for the 4th of July festivities and it was a hit!*

Because I need to go easy on my bum shoulder I decided to use pre-cooked Oscar Mayar bacon and it was still great. (I may have ended up using double the bacon, because the package had 16 slices but only weighed 2.1 oz. Even the CSR at Kraft/Oscar Mayar -- yes, I called them! -- couldn't tell me if it was equal to a pound of raw bacon so I threw in an second package.)

*Also, when I went to Penzy's Spices with my shopping list the ladies asked what I was making. When I said BACON JAM!!!!1! their mouth dropped open, and those ladies at Penzy's are not easily impressed.
posted by Room 641-A at 6:47 AM on July 5, 2011 [2 favorites]


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