Good eating.

Nevada Ed said:
BLT's...............

you bet cha.

My wife cooked them up just the other night for a meal, that we have not had in a while.

Nothing like a hunk of thick bacon, a good ripe tomato and a big dab of Good Mayo all over it.

She likes to toast the bread just a wee bit, which is ok if she does not get carried away, browning it.
Click to expand...

The secret to a quality BLT is to only lightly "toast" one side of the bread.

Evenly spread butter on one side, drop into a hot pan and lightly "toast". Cook the bacon while assembling the sandwich. A fair bit of mayo between the lettuce and tomato and some relish on the bacon.

Best BLT I ever had was at the cafe in Rodeo NM. Heavenly!
 
At the risk of being called a commie.. I don't care much for bacon... but I look forward to that first real tomato sandwich all year, that and green beans and potatoes... that's summer time
 
Tubbsy said:
At the risk of being called a commie.. I don't care much for bacon... but I look forward to that first real tomato sandwich all year, that and green beans and potatoes... that's summer time
Click to expand...

You are not alone. I have two forum friends here that have tried over the years to like bacon but they just can't warm up to it.

We all have different wiring harnesses.
 
Tubbsy said:
At the risk of being called a commie.. I don't care much for bacon... but I look forward to that first real tomato sandwich all year, that and green beans and potatoes... that's summer time
Click to expand...

I wouldn't call you a commie for not liking bacon...a space alien maybe, but never a commie.
 
:D:D:D:D:D Hahaha
This wasn't intended to be a bacon thread!!!;)
Just a seasonal food thread. I don't like the tomatoes available in the winter. We get huge, ripe, delicious ones that are locally grown in the summer months.
Tomatoes, fresh peas, corn, cukes, peppers...all fresh. But that's my part of the country and my likes.
The thread was to share my likes and everyone else show their regional likes...but, alas, the power of BACON! It cannot be stopped...

That cornbread my wife makes with sour cream and creamed corn, baked in a cast iron skillet, is every bit as good (in a different way) as the bacon. I can never stop at one wedge. It's great for breakfast also.
 
Last edited:
I read OP this morning. Then talked myself into making club sandwiches for dinner. Swung by grocery store and got sticker shock at bacon price. I then saw Jennie-O Turkey bacon for $4.59. That's half price. So I brought it home and made sandwiches with some chips and a couple Pabst Blue Ribbons ( I drink a lot of different beer don't judge me). I have to say it was pretty good. I wouldn't choose it over regular bacon but it was pretty good.
 
Rustyt1953 said:
How do you get the corn to stay between the bread?
Click to expand...

Still working on that... Fake it til you make it must work as there aren't any leftovers ;)

Key to my favorite blt is super soft 'whiter the bread quicker you're dead' light bread - Bunny or Wonder are my go to brands - no generic store brands and do not toast. Peel the tomatoes and slice them fairly thick, Duke's mayo on both slices of bread and fresh iceberg lettuce.

I like Wright's Applewood thick cut bacon baked in in a 400 degree oven on a 1/4 sheet pan. Takes about 25 minutes. Line pan with foil and save the grease for seasoning most everything.
 
doublesharp said:
Still working on that... Fake it til you make it must work as there aren't any leftovers ;)

Key to my favorite blt is super soft 'whiter the bread quicker you're dead' light bread - Bunny or Wonder are my go to brands - no generic store brands and do not toast. Peel the tomatoes and slice them fairly thick, Duke's mayo on both slices of bread and fresh iceberg lettuce.

I like Wright's Applewood thick cut bacon baked in in a 400 degree oven on a 1/4 sheet pan. Takes about 25 minutes. Line pan with foil and save the grease for seasoning most everything.
Click to expand...

Cautionary note:

My oven would burn that bacon to a crisp at that setting and time. Check doneness often, ovens vary.
 
ralph7 said:
Cautionary note:

My oven would burn that bacon to a crisp at that setting and time. Check doneness often, ovens vary.
Click to expand...

For regular thickness bacon 15 minutes is plenty but for thick sliced it takes my late model Whirlpool Gold oven 22-25 minutes to get as crisp as I like, a little faster if I use the convection setting but I just usually use regular bake and don't preheat oven. Not my first rodeo ;)

 
^^^

No way I could pick just one. I'd have remorse if I could only pick 3.

Had a disappointing but fun day that was seafood related last week. Mike Linnings is a famous old school fish house on the Ohio River about 20 miles sw of Louisville - close to Knob Creek and about a 60 mile round trip so it's a once a year treat.

Food's great if you like it fried - my usual is a 2 piece fish sand w/ slaw and onion rings. My wife loves their clam strips and they are exceptional - bad news, they've been out of clams over a week. Fried shrimp was a worthy substitute but her heart was set on clams. I won't mind another trip.
 
Tilapia is fish that people eat in places where they can't get real sea food. Here near the beach, we take that bacon and wrap it around a fresh, domestic scallop and then put it under the broiler for a few minuets. You can not eat just one!
 
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