Author Topic: Best thing for breakfast. (Read 33908 times)

waks · « **Reply #350 on:** March 13, 2025, 05:29:46 PM »

Still not understanding this strange idea that leftover bacon can possibly be a thing.

KST8FAN · « **Reply #351 on:** March 13, 2025, 05:59:48 PM »

Quote from: Brock Landers on March 13, 2025, 10:57:21 AM

Tom I figured you would be a runny yolk type of guy instead of over hard. Looks great though!

I am. This was the brides plate. She likes it over hard.

Tom

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KST8FAN · « **Reply #352 on:** March 13, 2025, 06:00:46 PM »

Quote from: Institutional Control on March 13, 2025, 09:55:37 AM

Cold oven to 425, then lower to 375 for 8 minutes. The tilt is why that bacon is cooked so uneven, Tom. My first time to be disappointed in you.

This was thick cut which we have not dialed it in as well yet. Standard bacon is super crisp and even.

Tom

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8manpick · « **Reply #353 on:** March 13, 2025, 06:44:56 PM »

Tom, your bacon is great. The beauty of bacon is the striation between the fatty parts and the meaty parts. This is all lost when you cook it to crispy.

8manpick · « **Reply #354 on:** March 13, 2025, 06:49:21 PM »

I dunno if it’s the best thing for breakfast but I’m really looking forward to having a full Irish on Saturday Morning

catastrophe · « **Reply #355 on:** March 13, 2025, 06:57:05 PM »

I wouldn’t dare set a timer to bacon. Oven or otherwise. It’s done when it looks just shy of being done, which varies wildly depending on what you buy.

DaBigTrain · « **Reply #356 on:** March 15, 2025, 12:19:57 PM »

Roasted poblano and jalapeño breakfast potato’s paired really well with sunny side eggs and sausage.

pissclams · « **Reply #357 on:** March 16, 2025, 11:42:46 AM »

here’s how I cooked my bacon for the breakfast i’m having eating, i guess some people might think it’s burned

mocat · « **Reply #358 on:** March 16, 2025, 12:12:52 PM »

Looks just right

wetwillie · « **Reply #359 on:** March 16, 2025, 05:54:06 PM »

Excellent sauce placement on the eggs

yoga-like_abana · « **Reply #360 on:** March 17, 2025, 03:35:17 PM »

Quote from: KST8FAN on March 13, 2025, 05:59:48 PM

Quote from: Brock Landers on March 13, 2025, 10:57:21 AM
Tom I figured you would be a runny yolk type of guy instead of over hard. Looks great though!
I am. This was the brides plate. She likes it over hard.

Tom

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Family site Tom!

KST8FAN · « **Reply #361 on:** March 26, 2025, 12:33:24 PM »

Teams calls all morning so breakfast became lunch. Three egg omelet with sausage gravy on top.

Tom

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waks · « **Reply #362 on:** March 26, 2025, 04:02:03 PM »

I'm not sure about this one Tom

pissclams · « **Reply #363 on:** March 26, 2025, 07:34:27 PM »

Quote from: KST8FAN on March 26, 2025, 12:33:24 PM

Teams calls all morning so breakfast became lunch. Three egg omelet with sausage gravy on top.

Tom

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heck yeah, tom

KST8FAN · « **Reply #364 on:** March 30, 2025, 10:37:13 AM »

More baked, thick cut, bacon. Omelet with onion, mushroom, pepperonicini pepper, cheese.

Tom

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pissclams · « **Reply #365 on:** March 30, 2025, 11:09:11 AM »

wetwillie · « **Reply #366 on:** March 30, 2025, 01:47:25 PM »

Old white bronco straight up in a glass, elite.

Cartierfor3 · « **Reply #367 on:** March 30, 2025, 03:38:40 PM »

that seems like a lot of pepper

mocat · « **Reply #368 on:** March 30, 2025, 03:48:28 PM »

Did we PI Tom into properly cooking his bacon

DaBigTrain · « **Reply #369 on:** March 30, 2025, 10:41:35 PM »

Quote from: mocat on March 30, 2025, 03:48:28 PM

Did we PI Tom into properly cooking his bacon

Oh yeah for sure. Your consistent posting of your own bacon cooking is well documented

DaBigTrain · « **Reply #370 on:** May 03, 2025, 09:55:19 AM »

Griddle breakfast

KST8FAN · « **Reply #371 on:** May 04, 2025, 10:47:24 AM »

Very nice, DBT.

Tom

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KST8FAN · « **Reply #372 on:** May 04, 2025, 10:48:42 AM »

Ok, bacon critics. How'd i do? Local meat locker bacon in cast iron this morning.

Tom

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star seed 7 · « **Reply #373 on:** May 04, 2025, 10:50:06 AM »

Looks great Tom

waks · « **Reply #374 on:** May 04, 2025, 10:05:50 PM »

Quote from: star seed 7 on May 04, 2025, 10:50:06 AM

Looks great Tom

I concur