You know--thats a good idea. I never thought of making fry bread. Think il give that a shot too.

So that is what one looks like? Looks like a wooden version of a tortillia holder. Ive ever seen those for sale at any store around here.Where can you get one of these at?

Do George Foreman grills work?I havent use mine in many years an only need an excuse to do so.

Heh heh, I learned to drink a full glass of water before cooking bacon. Last batch I did eat a full slice before finished the package. I did so because that slice came out slightly burnt--more than I like. Ill try that egg deal when I get back home. I still have eight left socan experiment a bit.

When microwaves first came out I stepped way out of character and was about the first to get one. I normally resist new stuff partly because I like to give some thing new a little time so the makers can work all the "bugs"out of it but mostly be cause I'm old and grouchy and just naturally dislike anything new.

But I was all over this newfangled thang called a microwave over. Any thing that puts the food on the table a little faster is likely to be something I'm interested in.

I tried cooking bacon in it but never did quite like the taste or texture of it. I'm pretty fussy about my bacon so it didn't take me too long to go back to my heirloom (from about 1915) black iron skillet that was my grandmothers and later my mothers and eventually mine. After 100 years it still cooks great. I use it to make cornbread too. I take proper care of it and eggs or what ever slide right out with no sticking. Cornbread never sticks. I LOVES my black iron skillet. And the best thing is does is COOK MY BACON!

See, I like my back cooked very well done. If you pick it up by one end and it doesn't sand straight out like a wooden ruler it ain't done. Microwave will cook it that well done but leaves it mostly without taste and the texture is drier than when fried in a skillet.

At some point I started cooking my eggs in real butter. I do keep some bacon grease on hand to season some veggies etc.

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I also do my cornbread in the skillet. The first try for me cooking cornbread--came out near perfect--slightly moister than I now cookit--but still tasted great.

Cornbread thread next and you get credit for it.I was about to post it when I saw this post.

I used to make my cornbread from scratch but since I discovered "Jiffy" brand I just use that and it is every bit as good as my scratch. When I want to jazz it up I cut back some on the milk and add cream style corn and green chilies. Sho' 'nuff good with Mexican food!

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With a cast iron skillet, you can also make (baked) a Dutch Baby Pancake. (They are sort of like a cross between a crepe and a popover.)

Mom used to make upside down cake in a cast iron skillet. I will have to try that someday.

4 slices wrapped in paper towel for 2 minutes @ 1100W.

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Jorge

Large flat weighted piece of metal with a handle usually. Goes right on the bacon in the skillet. Keeps the bacon flat.

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~ From the Land of Lobstah ~

Bacon Press..

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SWCA #2306
DAV in honor of POP

At my restaurant we cook it on parchment paper lined sheet pans in a 350 degree oven. At home we put it on a plate with a couple of layers of paper towels over and under. Can't justify sparking up the oven for such a small job.

I also use Jiffy--but also HEB store brand.To me they taste the same but I do use both. I like that--using Creamed corn instead of milk--I can eaily Do that too. I also add salsa to the mix as I like it more than just oven hot. I havent found a can of already sliced jalapeno peppers that I liked enough to use. They all use too much vinegar to soak them in. Untill surgery--I cant take a chance at using a knife on fresh peppers.

You can also do that to make German pancakes--which I havent done in years. These are basically--a very large tortillia with bits of cheese melted on it--not covering the area--basically--just to give a cheesy taste--mixed with small cut pieces of lunchmeat ham.

Im going to have to find one, or maybe steal one from my sister. Im sure she has more cooking-ware than she will ever use..

Im beginning to wonder if using a clean brick-wrapped in foil would do?

I THINK ive seen something like that in an antique store here. Ill be looking on Tuesday.

Thats one of my main things.I didnt want to have to turn the oven on for something like this-since it heats up my home too much. Im going to regret making pizzas during the summer.

Ringo, If you want that fresh jalapeno taste use the fresh peppers. you get only the flavor of the peppers and NO vinigar. I use the fresh sometimes and chop them up real fine. That helps to eliminate those little flavor bursts that make you grab your beer.

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If I use fresh? ill have to have them as finely chopped as can be. My brother took me to a restaurant somewhere in Houston--and I ordered Nachos with japapenos and beans and cheese. I didnt know they were served using fresh peppers.I made it through three or four before I had to start pulling the peppers off. These were as hot as I could stand them.

Yep, they can get a little warm.

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It is my understanding that you will be put in the penitentiary if you cook bacon in anything other than a cast iron skillet.

Nahh your thinkin' of " BRICK CHICKEN "

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SWCA #2306
DAV in honor of POP

These were. I was actually still sweating after we left--and it was about twenty degrees and snowing outside. But,they sure were good.

Actually,that is a good idea. Id never cooked chicken that way,but I sure will now.I wonder if that helps to give it a quicker crust?

The reason I eat hot pepper's is so I can reach for a cold one or two.

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Don

You ever notice when ever someone mentions Bacon in a thread here, within 24 hrs, it's two pages long.

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Don

That's what you call a Redneck brick oven.

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Don