Font ResizeHome Plates: Candied bacon nirvanaPosted:
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05/20/2015 12:00:00 PM PDTUpdated:

05/22/2015 08:20:16 AM PDT
Eric Devlin's "pig candy,chelsea signed drogba shirt," is bacon coated in a sugary dry rub then grilled or smoked in his Dix Hills, New York,www chelsea football shirts, backyard on May 12, 2012. (Johnny Simon/Newsday/MCT)Christine Young understood why it was called millionaire's bacon,arsenal goalkeeper jersey cheap, when she read the menu at Fred's Cafe in Sausalito.
"I gawked at the price of two slices for $7,atletico madrid training jersey," she says,barcelona design shirt, "but it is the most delicious thing to eat."
Well, of course it is. We,bayern munich home kit 14 15, as a nation, remain gaga over bacon. And while it might seem sacrilege, it is possible to improve on a lovely, smoky,customize a real madrid jersey, sizzling rasher. Several readers offered versions of doctored bacon, improved with a bit of sugar and a little heat.
"I've made this addicting bacon in the past," John McKay says of a recipe he adapted from Heather Lauer's "Bacon: A Love Story" (William Morrow, 2010). "Be forewarned, you can't stop eating it!"
McKay tops thick slices of bacon with brown sugar and red pepper flakes,juventus fc new shirt, then bakes until the slices are crispy. The secret, he says, is to let the bacon cool in the pan so the sugar can caramelize.
Louise Monro tops applewood-smoked bacon with a mixture of brown sugar, curry powder, cinnamon,liverpool shirt candy, black pepper and cayenne.
And if you want to eat like millionaire, Young shared a video from Sweet Maple, Fred's sister restaurant, that shows you how: http://.
Second helpings
AdvertisementPalo Alto resident Sam Friedman offers more preserved lemon advice: "I'm fortunate to have a Meyer lemon tree with enough extra lemons to make preserved lemons every spring. I love the taste of them diced with a sauteed vegetable or scampi. However, some folks find them too strong and pungent to be used this way. I found that blending them with a sauce, with olive oil,spain national team new kit, etc., will cut the pungent taste as well as add texture to the sauce."
Friedman shared his preserved lemon basting sauce for barbecued turkey. I think his use of garlic, fresh ginger and sesame oil nicely balances the intensity of the lemon.
Don't eat it
Consider this your public service message of the day: After reading a recent article about rhubarb in Eat Drink Play, a reader named V.M. asked me to remind you that rhubarb leaves are toxic. I know we sometimes get creative and thrifty in using the many parts of a plant. In this case, stick with the stalk.
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Danville's Peasant The Pear is a favorite haunt when Leena Terbeek and daughter Melanie Boyer enjoy shopping at nearby boutiques. They hope Plates readers can help them replicate the restaurant's bread pudding and "tasty and light" Waldorf salad dressing.
My friend Judy Hill enjoys the chewy texture of oatmeal waffles and would like a recipe.
Gourmet magazine ceased publication in 2009, but Mimi Van Horne, of Palo Alto, has an extensive collection of issues dating back to 1981. "I need to dispose of them and wondered if you had any suggestions for doing so," she says. Plates readers regularly wonder what to do with their cooking magazine collections. Van Horne found that the Friends of the Palo Alto Library Association doesn't accept magazines. Does anyone have a solution?
Send recipes and requests to Kim Boatman at . Find recent Home Plates recipes online at .

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