Comments on: bacon of the month club round 1: J. Samuel Whiting Bacon http://www.beerorkid.com/2008/04/21/bacon-of-the-month-club-round-1-j-samuel-whiting-bacon/ A bunch of useless crap Lincoln Ne Sat, 30 Aug 2008 10:09:23 +0000 http://wordpress.org/?v=2.6 By: Pinko Punko http://www.beerorkid.com/2008/04/21/bacon-of-the-month-club-round-1-j-samuel-whiting-bacon/#comment-38555 Pinko Punko Tue, 05 Aug 2008 06:11:48 +0000 http://www.beerorkid.com/?p=4360#comment-38555 The aftertaste was MSG. This is the dark side of bacon. Taste so good, but so wrong! The aftertaste was MSG. This is the dark side of bacon. Taste so good, but so wrong!

]]> By: ray http://www.beerorkid.com/2008/04/21/bacon-of-the-month-club-round-1-j-samuel-whiting-bacon/#comment-37245 ray Tue, 22 Apr 2008 21:36:33 +0000 http://www.beerorkid.com/?p=4360#comment-37245 Thanks! I like a good HB! Thanks! I like a good HB!

]]> By: Thew http://www.beerorkid.com/2008/04/21/bacon-of-the-month-club-round-1-j-samuel-whiting-bacon/#comment-37210 Thew Tue, 22 Apr 2008 00:33:32 +0000 http://www.beerorkid.com/?p=4360#comment-37210 Yeah, I can't think of a good reason NOT to join, too. Perhaps I'll wait until December to get the full effect in '09 Yeah, I can’t think of a good reason NOT to join, too. Perhaps I’ll wait until December to get the full effect in ‘09

]]> By: anonymous co-worker http://www.beerorkid.com/2008/04/21/bacon-of-the-month-club-round-1-j-samuel-whiting-bacon/#comment-37202 anonymous co-worker Mon, 21 Apr 2008 19:20:23 +0000 http://www.beerorkid.com/?p=4360#comment-37202 might i suggest 2 slices of american and 1 of pepperjack to make them extra nummy. might i suggest 2 slices of american and 1 of pepperjack to make them extra nummy.

]]> By: beerorkid http://www.beerorkid.com/2008/04/21/bacon-of-the-month-club-round-1-j-samuel-whiting-bacon/#comment-37200 beerorkid Mon, 21 Apr 2008 18:45:18 +0000 http://www.beerorkid.com/?p=4360#comment-37200 ahhhhhhh good idea for a post. I had asked over on the forum for some ideas. http://www.beerorkid.com/phpboard/viewtopic.php?f=1&t=8156&hilit=hash did some testing and figured how I liked them http://www.beerorkid.com/2007/10/30/hash-browns/ ever since then I have had a breakfast with hash browns at least once a week. I have used russets, yukon golds, and red taters and they all come out pretty good. I really like the crispy brown bits so I have been making them pretty thin. The wife likes them a bit thicker (tee he he), so when I make them for her I adjust. I use a non stick skillet cuz the cast iron is for the bacon. A bit of veg oil (prob 1 tablespoon) in the pan on just over medium while I work on the taters. Theresa is a good judge of my food and said when I use too much oil they come out tasting like oily french fries. I agree. I do have a cheap mandoline, but it does not have the grater option. I do use the guard / handle if the taters are big enough though. The ones I have been getting lately are on the small side and the guard just cant grab them. I just shred on a hand held grater with the biggest teeth. I use my box shredder sometimes. Then I add a thin slice of butter to the oil, let the oil and butter coat all of the pan, grab the tato shreds and squeeze out as much juice as I can, and add to the pan. So when I go to flip there is very little oil / butter left in the pan so I tale some thin butter slices and tear them up and put little chunks on the top before I flip. If you like the crunchy bits, but a good firm inside cook a bit above medium. Takes about 8 minutes with multiple flips. I like mushy and crispy so I do a bit below medium and it takes a good 10 minutes. ahhhhhhh good idea for a post.

I had asked over on the forum for some ideas.
http://www.beerorkid.com/phpboard/viewtopic.php?f=1&t=8156&hilit=hash

did some testing and figured how I liked them
http://www.beerorkid.com/2007/10/30/hash-browns/

ever since then I have had a breakfast with hash browns at least once a week.

I have used russets, yukon golds, and red taters and they all come out pretty good. I really like the crispy brown bits so I have been making them pretty thin. The wife likes them a bit thicker (tee he he), so when I make them for her I adjust.

I use a non stick skillet cuz the cast iron is for the bacon. A bit of veg oil (prob 1 tablespoon) in the pan on just over medium while I work on the taters. Theresa is a good judge of my food and said when I use too much oil they come out tasting like oily french fries. I agree.

I do have a cheap mandoline, but it does not have the grater option. I do use the guard / handle if the taters are big enough though. The ones I have been getting lately are on the small side and the guard just cant grab them. I just shred on a hand held grater with the biggest teeth. I use my box shredder sometimes.

Then I add a thin slice of butter to the oil, let the oil and butter coat all of the pan, grab the tato shreds and squeeze out as much juice as I can, and add to the pan. So when I go to flip there is very little oil / butter left in the pan so I tale some thin butter slices and tear them up and put little chunks on the top before I flip.

If you like the crunchy bits, but a good firm inside cook a bit above medium. Takes about 8 minutes with multiple flips. I like mushy and crispy so I do a bit below medium and it takes a good 10 minutes.

]]> By: ray http://www.beerorkid.com/2008/04/21/bacon-of-the-month-club-round-1-j-samuel-whiting-bacon/#comment-37197 ray Mon, 21 Apr 2008 18:14:33 +0000 http://www.beerorkid.com/?p=4360#comment-37197 Bork, Tell me about them hash browns... Fresh Julieen cut with the madolin? Or frozen variety? Bork,

Tell me about them hash browns… Fresh Julieen cut with the madolin? Or frozen variety?

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