posted on Apr, 30 2015 @ 06:52 PM
You can do the same sort of thing with asparagus. I've found that if you take two stalks of asparagus and wrap it with a single piece of bacon rather
than one stalk, it's easier to handle. Secure with toothpicks, drizzle with olive oil, and broil in the oven until the bacon goes crisp. Kinda tricky
getting this just right, but excellent when you do.
* We're talking American bacon now, not the thin pieces of ham called Canadian bacon. Not the same thing, not the same flavor, and not appropriate
for the Cult of Bacon.
This morning I had BLT's: bacon, lettuce, tomato on toasted bread. Cut the tomatoes as thin as you can, add ample pieces of crisp fried bacon, and
lettuce if you want. Use mayo and do not forget the garlic powder. Use a "tough" bread from a bakery, not store-bought thin stuff, and it just makes
you salivate. Substitute a fried egg broken for the tomato and lettuce for a lot more protein, which is also quite good.
In my area, at least, you do not need to buy the most expensive thickest bacon you can find. Thinner bacon fries up nicer without a lot of leftover
fat, which you really want to render out to make it crispy. "Western Family" is the 'store brand' around here (no advertising, cheaper than the
rest) which I find tastes better than the fancier 'gourmet' bacon that costs a lot more.