Thread: OMG: a mayonnaise for the BLT!!

Christine Dabney wrote:

> It uses a bacon mayonnaise. The recipe uses liquid bacon fat.
> Otherwise, it looks like a standard mayo recipe.

That just sounds so wrong, yet sounds so good.

I'm conflicted ...

--Lin (fat is bad but bacon is good)

On Fri, 14 Aug 2009 20:43:00 -0700, Lin <[email protected]>
wrote:

>Christine Dabney wrote:
>
>> It uses a bacon mayonnaise. The recipe uses liquid bacon fat.
>> Otherwise, it looks like a standard mayo recipe.
>
>That just sounds so wrong, yet sounds so good.
>
>I'm conflicted ...
>
>--Lin (fat is bad but bacon is good)

Actually, the body needs fat. It is not all bad for you..and pig fat
has much less saturated fat than you would expect.

The fat is bad for you argument is starting to lose favor...and new
studies are showing that the culprits are really simple carbs. Fat is
starting to look good in a lot of circles..and not just in culinary
ones.

Again, one of the keys is moderation.

Christine
--
http://nightstirrings.blogspot.com

Christine wrote:

> I am just reading this new cookbook, called FAT.
>
> I just came across a recipe the perfect BLT.
>
> It uses a bacon mayonnaise. The recipe uses liquid bacon fat.
> Otherwise, it looks like a standard mayo recipe.
>
> I have to try this....

I think a BLT with "normal" mayo provides sufficient bacon flavor for me, so
using bacon mayo there might be bacon overload. I can definitely see using
bacon mayo in deviled eggs or potato salad, though.

But why make it, when you can just buy it? :-^)

http://www.baconnaise.com/

Bob

Christine Dabney wrote:
> I am just reading this new cookbook, called FAT.
>
> I just came across a recipe the perfect BLT.
>
> It uses a bacon mayonnaise. The recipe uses liquid bacon fat.
> Otherwise, it looks like a standard mayo recipe.
>
> I have to try this....
>
> Christine

If you wanted that effect, you could save the bacon grease, and use a
brush to put it on your bread before toasting (or grilling, or frying).
BTW, I'll vouch for those silicon brushes. Not only do they perform
the same job as the traditional ones, they are much easier to clean. I
bought them for use during grilling, but I use them for many other
things now inside in the kitchen.

I always save my bacon grease in a jar in the fridge for making fried
eggs, green beans, bean soup without bacon, etc. The bacon grease lasts
forever, and just waits to share some bacon love in your cooking. Bread?
Grilled cheese? A TB in your sausage and sauerkraut? Add to your cheddar
type fondue? Let your experimentation grow.

Bob

On Fri, 14 Aug 2009 21:20:17 -0700, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:


>But why make it, when you can just buy it? :-^)
>
>http://www.baconnaise.com/
>
>Bob

Why do we want to make anything that we could just buy? Quality?
Expense? You know what goes into the product? You probably have more
examples...as you do this all the time..in terms of making you could
just buy.
It's just not the same...sometimes the storebought product is way
inferior....

Christine
--
http://nightstirrings.blogspot.com

Christine wrote:

>>But why make it, when you can just buy it? :-^)
>>
>>http://www.baconnaise.com/
>>
>
> Why do we want to make anything that we could just buy? Quality?
> Expense? You know what goes into the product? You probably have more
> examples...as you do this all the time..in terms of making you could
> just buy.
> It's just not the same...sometimes the storebought product is way
> inferior....

":-^)" is the "tongue-in-cheek" emoticon.

Baconnaise has never been a product I'd be interested in buying. I shudder
just thinking about it.

Bob

On Fri, 14 Aug 2009 21:27:01 -0700, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:


>":-^)" is the "tongue-in-cheek" emoticon.
>
>Baconnaise has never been a product I'd be interested in buying. I shudder
>just thinking about it.
>
>Bob

Sorry..I just entirely missed it..LOL.

Yes. I can't imagine buying it...

I am interested in trying it..just to see what it might add to
something. I probably could think of other things to use it on....

Christine
--
http://nightstirrings.blogspot.com

Bob Terwilliger wrote:
> Christine wrote:
>
>> I am just reading this new cookbook, called FAT.
>>
>> I just came across a recipe the perfect BLT.
>>
>> It uses a bacon mayonnaise. The recipe uses liquid bacon fat.
>> Otherwise, it looks like a standard mayo recipe.
>>
>> I have to try this....
>
> I think a BLT with "normal" mayo provides sufficient bacon flavor for
> me, so
> using bacon mayo there might be bacon overload. I can definitely see using
> bacon mayo in deviled eggs or potato salad, though.
>
> But why make it, when you can just buy it? :-^)
>
> http://www.baconnaise.com/
>
> Bob

Great idea for the use of the bacon/mayo on deviled eggs, but if you
keep the bacon grease from you bacon frying, you could add a little bit
of that to the yolk mix instead.

I have almost a dozen picked eggs ready to eat now. If I slice them in
half, pull the yolk to mash with a bit of onion powder, paprika, salt &
FGB, might as well add a TB or two of bacon grease (warmed) to the mix
when adding a little mayo. Don't know what the flavor difference will be
with them being pickled, but it will be even more interesting since the
eggs were pickled with beet slices.

Bob

On Fri, 14 Aug 2009 21:42:28 -0700, Mark Thorson <[email protected]>
wrote:


>Me too. All the health risk of bacon without
>the crispy goodness. I'll take the crisp-fried
>bacon, and anyone else can have the fat.
>
>I once poured the bacon fat from a batch
>of bacon into a teacup to solidify for
>disposal and left it on the kitchen counter.
>When I came back, the teacup was on the floor
>and the small amount of remaining fat had
>pawmarks corresponding to that of my favorite
>cat. He couldn't fit his head into the teacup.
>I really miss that cat.

I can tell you aren't a southerner..

Christine
--
http://nightstirrings.blogspot.com

Bob Terwilliger wrote:
>
> Christine wrote:
>
> >>But why make it, when you can just buy it? :-^)
> >>
> >>http://www.baconnaise.com/
> >
> > Why do we want to make anything that we could just buy? Quality?
> > Expense? You know what goes into the product? You probably have more
> > examples...as you do this all the time..in terms of making you could
> > just buy.
> > It's just not the same...sometimes the storebought product is way
> > inferior....
>
> ":-^)" is the "tongue-in-cheek" emoticon.
>
> Baconnaise has never been a product I'd be interested in buying. I shudder
> just thinking about it.

Me too. All the health risk of bacon without
the crispy goodness. I'll take the crisp-fried
bacon, and anyone else can have the fat.

I once poured the bacon fat from a batch
of bacon into a teacup to solidify for
disposal and left it on the kitchen counter.
When I came back, the teacup was on the floor
and the small amount of remaining fat had
pawmarks corresponding to that of my favorite
cat. He couldn't fit his head into the teacup.
I really miss that cat.

On Fri, 14 Aug 2009 22:41:02 -0600, Christine Dabney
<[email protected]> wrote:

>On Fri, 14 Aug 2009 21:42:28 -0700, Mark Thorson <[email protected]>
>wrote:
>
>
>>Me too. All the health risk of bacon without
>>the crispy goodness. I'll take the crisp-fried
>>bacon, and anyone else can have the fat.
>>
>>I once poured the bacon fat from a batch
>>of bacon into a teacup to solidify for
>>disposal and left it on the kitchen counter.
>>When I came back, the teacup was on the floor
>>and the small amount of remaining fat had
>>pawmarks corresponding to that of my favorite
>>cat. He couldn't fit his head into the teacup.
>>I really miss that cat.
>
>I can tell you aren't a southerner..
>
The cat was!


--
I love cooking with wine.
Sometimes I even put it in the food.

On Aug 14, 11:23*pm, Christine Dabney <artis...@ix.netcom.com> wrote:
> On Fri, 14 Aug 2009 21:20:17 -0700, "Bob Terwilliger"
>
> <virtualgoth@die_spammer.biz> wrote:
> >But why make it, when you can just buy it? :-^)
>
> >http://www.baconnaise.com/
>
> >Bob
>
> Why do we want to make anything that we could just buy? *Quality?
> Expense? *You know what goes into the product? *You probably have more
> examples...as you do this all the time..in terms of making you could
> just buy. *

You know what doesn't go into the product?
Bacon. Look on the ingredients panel.
It's like one of those powdered lemonade mixes that contain no lemon
juice.

> It's just not the same...sometimes the storebought product is way
> inferior....

As is ALWAYS the case with mayo. At least the Baconnaise doesn't have
egg whites in it, but look at all the other crap.
>
> Christine

--Bryan

Bobo Bonobo® wrote:
> On Aug 14, 11:23 pm, Christine Dabney <artis...@ix.netcom.com> wrote:
>> On Fri, 14 Aug 2009 21:20:17 -0700, "Bob Terwilliger"
>>
>> <virtualgoth@die_spammer.biz> wrote:
>>> But why make it, when you can just buy it? :-^)
>>
>>> http://www.baconnaise.com/
>>
>>> Bob
>>
>> Why do we want to make anything that we could just buy? Quality?
>> Expense? You know what goes into the product? You probably have more
>> examples...as you do this all the time..in terms of making you could
>> just buy.
>
> You know what doesn't go into the product?
> Bacon. Look on the ingredients panel.
> It's like one of those powdered lemonade mixes that contain no lemon
> juice.

As I understand it, the complany makes kosher products. So much for
bacon.

nancy

On Aug 14, 11:42*pm, Mark Thorson <nos...@sonic.net> wrote:
> Bob Terwilliger wrote:
>
> > Christine wrote:
>
> > >>But why make it, when you can just buy it? :-^)
>
> > >>http://www.baconnaise.com/
>
> > > Why do we want to make anything that we could just buy? *Quality?
> > > Expense? *You know what goes into the product? *You probably havemore
> > > examples...as you do this all the time..in terms of making you could
> > > just buy. *
> > > It's just not the same...sometimes the storebought product is way
> > > inferior....
>
> > ":-^)" is the "tongue-in-cheek" emoticon.
>
> > Baconnaise has never been a product I'd be interested in buying. I shudder
> > just thinking about it.
>
> Me too. *All the health risk of bacon without
> the crispy goodness.

It has none of either. It has <0.5 grams saturated fat, no
appreciable trans fat, and absolutely no bacon fat whatsoever in it.
None. I guess they figure that anyone who thinks that jarred mayo is
acceptable is rather undiscriminating, and not the sort who reads
ingredients.

--Bryan

On Aug 15, 6:45*am, "Nancy Young" <rjynly...@comcast.net> wrote:
> Bobo Bonobo® wrote:
> > On Aug 14, 11:23 pm, Christine Dabney <artis...@ix.netcom.com> wrote:
> >> On Fri, 14 Aug 2009 21:20:17 -0700, "Bob Terwilliger"
>
> >> <virtualgoth@die_spammer.biz> wrote:
> >>> But why make it, when you can just buy it? :-^)
>
> >>>http://www.baconnaise.com/
>
> >>> Bob
>
> >> Why do we want to make anything that we could just buy? Quality?
> >> Expense? You know what goes into the product? You probably have more
> >> examples...as you do this all the time..in terms of making you could
> >> just buy.
>
> > You know what doesn't go into the product?
> > Bacon. *Look on the ingredients panel.
> > It's like one of those powdered lemonade mixes that contain no lemon
> > juice.
>
> As I understand it, the complany makes kosher products. *So much for
> bacon.

I wonder if there is bacon made from beef for converts to Judaism/
Islam? Not that silly turkey bacon, but something that aesthetically
resembles bacon.
>
> nancy

--Bryan

"Bob Muncie" <[email protected]> wrote in message
news:h65dnk$70k$[email protected]..
> Christine Dabney wrote:
>> I am just reading this new cookbook, called FAT. I just came across a
>> recipe the perfect BLT. It uses a bacon mayonnaise. The recipe uses
>> liquid bacon fat.
>> Otherwise, it looks like a standard mayo recipe. I have to try this....
>>
>>
>> Christine
>
> If you wanted that effect, you could save the bacon grease, and use a
> brush to put it on your bread before toasting (or grilling, or frying).
> BTW, I'll vouch for those silicon brushes. Not only do they perform the
> same job as the traditional ones, they are much easier to clean. I bought
> them for use during grilling, but I use them for many other things now
> inside in the kitchen.
>
> I always save my bacon grease in a jar in the fridge for making fried
> eggs, green beans, bean soup without bacon, etc. The bacon grease lasts
> forever, and just waits to share some bacon love in your cooking. Bread?
> Grilled cheese? A TB in your sausage and sauerkraut? Add to your cheddar
> type fondue? Let your experimentation grow.


My grandmother saved bacon grease and I got away from it for most of my life
until I moved to the South. The wife keeps a jar of it that we replenish
whenever we make bacon. But I'm not comfortable leaving it out so we keep
the jar in the fridge.... and I am not a fan of the tiny burnt bits in the
grease, so every once in a while we'll let it sit out and nuke it for a few
seconds until liquid. The bits and pieces fall to the bottom and the jar
goes back into the fridge.

We love the stuff.

George L

Bobo Bonobo® wrote:
> On Aug 15, 6:45 am, "Nancy Young" <rjynly...@comcast.net> wrote:

>> As I understand it, the complany makes kosher products. So much for
>> bacon.
>
> I wonder if there is bacon made from beef for converts to Judaism/
> Islam? Not that silly turkey bacon, but something that aesthetically
> resembles bacon.

I've had ribs in a kosher chinese restaurant. They were beef. Wouldn't
surprise me if they would make something bacon-like. Googling I saw
duck bacon, soy bacon, lamb bacon.

nancy

George Leppla said...

> My grandmother saved bacon grease and I got away from it for most of my
> life until I moved to the South. The wife keeps a jar of it that we
> replenish whenever we make bacon. But I'm not comfortable leaving it
> out so we keep the jar in the fridge.... and I am not a fan of the tiny
> burnt bits in the grease, so every once in a while we'll let it sit out
> and nuke it for a few seconds until liquid. The bits and pieces fall to
> the bottom and the jar goes back into the fridge.
>
> We love the stuff.
>
> George L


Mom used to strain and add pan bacon and chicken fats to a bottle in the
fridge she'd use for future fat-in-the-pan usage, little to my knowledge as
a kid.

One day I was really thirsty and I saw the bottle and I thought it was iced
tea. I filled a glass with some, somewhat puzzled by the slow pour. One sip
and I knew I'd made a BIG mistake!!! YEEUCK!!!!!!

Andy






--
I'm no longer a danger to society.

Bobo wrote:

> I wonder if there is bacon made from beef for converts to Judaism/
> Islam? Not that silly turkey bacon, but something that aesthetically
> resembles bacon.

Why would people have to be CONVERTS to Judaism or Islam? Why wouldn't they
appreciate such a product even if they were Jewish or Islamic from birth?

At any rate, such a product does exist, at least in Kuwait. The English term
for it is "breakfast beef."

Bob