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Thread: Potates in bacon fat

  1. #1
    George M. Middius Guest

    Default Potates in bacon fat



    Eh. Nothing to write home about.

    Parboiled potatoes, sliced, coated in melted bacon fat, covered with
    sliced onion, seasoned with S&P, then browned in a hot oven.

    I like potatoes better with butter or olive oil.




  2. #2
    l, not -l Guest

    Default Re: Potates in bacon fat


    On 21-May-2012, George M. Middius <[email protected]> wrote:

    > Eh. Nothing to write home about.
    >
    > Parboiled potatoes, sliced, coated in melted bacon fat, covered with
    > sliced onion, seasoned with S&P, then browned in a hot oven.
    >
    > I like potatoes better with butter or olive oil.


    I have never found an oven-fried potato worth writing home about; but,
    that's just me.

    What kind of potato? I enjoy redskin new potatoes, sliced and pan fried
    (from raw, not parboiled) in bacon fat - then hit with a sprinkle of salt
    immediately after coming out of the pan.

    --

    Change Cujo to Juno in email address.

  3. #3
    George M. Middius Guest

    Default Re: Potates in bacon fat

    l, not -l wrote:

    > > Eh. Nothing to write home about.
    > >
    > > Parboiled potatoes, sliced, coated in melted bacon fat, covered with
    > > sliced onion, seasoned with S&P, then browned in a hot oven.
    > >
    > > I like potatoes better with butter or olive oil.

    >
    > I have never found an oven-fried potato worth writing home about; but,
    > that's just me.
    >
    > What kind of potato? I enjoy redskin new potatoes, sliced and pan fried
    > (from raw, not parboiled) in bacon fat - then hit with a sprinkle of salt
    > immediately after coming out of the pan.


    These were red potatoes, but not "new" (assuming that means tiny
    ones). I usually parboil waxy potatoes before roasting because
    otherwise they're prone to falling apart. (I don't know why, but I'll
    bet Alton Brown does.)

    Anyway, I was commenting on the flavor of bacon in the potatoes. The
    texture and potato-ness were fine. I've heard people raving about
    cooking potatoes in bacon fat, but the wonder of it all escapes me.

    I do like "German style" potato salad (vinegar dressing and bacon
    bits).



  4. #4
    Pico Rico Guest

    Default Re: Potates in bacon fat


    "George M. Middius" <[email protected]> wrote in message
    news:[email protected]..
    >
    >
    > Eh. Nothing to write home about.
    >
    > Parboiled potatoes, sliced, coated in melted bacon fat, covered with
    > sliced onion, seasoned with S&P, then browned in a hot oven.
    >
    > I like potatoes better with butter or olive oil.
    >
    >


    try duck fat.



  5. #5
    George M. Middius Guest

    Default Re: Potates in bacon fat

    Pico Rico wrote:

    > > Eh. Nothing to write home about.
    > >
    > > Parboiled potatoes, sliced, coated in melted bacon fat, covered with
    > > sliced onion, seasoned with S&P, then browned in a hot oven.
    > >
    > > I like potatoes better with butter or olive oil.


    > try duck fat.


    That's da bomb!


  6. #6
    Feranija Guest

    Default Re: Potates in bacon fat

    On 21/05/12 18:54, Pico Rico wrote:
    > "George M. Middius"<[email protected]> wrote in message
    > news:[email protected]..
    >>
    >>
    >> Eh. Nothing to write home about.
    >>
    >> Parboiled potatoes, sliced, coated in melted bacon fat, covered with
    >> sliced onion, seasoned with S&P, then browned in a hot oven.
    >>
    >> I like potatoes better with butter or olive oil.
    >>
    >>

    >
    > try duck fat.



    Or goose fat, if he can find it. To me both are delicious, can't tell
    which one is better.
    The only one comparable to them, albeit entirely different flavor, is
    a fat rendered from a _well_ smoked bacon, as used to be smoked by
    German or Polish farmers.
    What products I see in supermarkets these days so called "smoked
    bacon", seem to unjustifiably carry the name "smoked", almost totally
    raw bacon without being properly touched by any smoke.


  7. #7
    George M. Middius Guest

    Default Re: Potates in bacon fat

    Feranija wrote:

    > >> I like potatoes better with butter or olive oil.


    > What products I see in supermarkets these days so called "smoked
    > bacon", seem to unjustifiably carry the name "smoked", almost totally
    > raw bacon without being properly touched by any smoke.


    Strooth -- I did use drippings from supermarket bacon. Maybe that's
    why the result was unmemorable.


  8. #8
    Pico Rico Guest

    Default Re: Potates in bacon fat


    "George M. Middius" <[email protected]> wrote in message
    news:[email protected]..
    > Feranija wrote:
    >
    >> >> I like potatoes better with butter or olive oil.

    >
    >> What products I see in supermarkets these days so called "smoked
    >> bacon", seem to unjustifiably carry the name "smoked", almost totally
    >> raw bacon without being properly touched by any smoke.

    >
    > Strooth -- I did use drippings from supermarket bacon. Maybe that's
    > why the result was unmemorable.
    >


    I have begun making my own dry cured bacon. I now have several friends and
    relatives that cringe at the store bought stuff.



  9. #9
    Tommy Joe Guest

    Default Re: Potates in bacon fat

    On May 21, 9:17*pm, George M. Middius <glanb...@gmail.com> wrote:

    > Anyway, I was commenting on the flavor of bacon in the potatoes. The
    > texture and potato-ness were fine. I've heard people raving about
    > cooking potatoes in bacon fat, but the wonder of it all escapes me.



    My grandmother kept bacon fat for some thing and used clarified
    butter for others. I mentioned bacon fat potatoes in another thread
    just today. But really it was not just potatoes I was thinking of, it
    was potatoes and onions and keilbasa. It was a rib-sticking item for
    a kid after playing around or swimming all afternoon. My point was
    not about the flavor of the bacon or lard or whatever fat is used as
    much as it was about how little of such fat a person needs for cooking
    compared to what a lot of people think they need.

    TJ

  10. #10
    spamtrap1888 Guest

    Default Re: Potates in bacon fat

    On May 21, 6:17*pm, George M. Middius <glanb...@gmail.com> wrote:
    > l, not -l wrote:
    > > > Eh. Nothing to write home about.

    >
    > > > Parboiled potatoes, sliced, coated in melted bacon fat, covered with
    > > > sliced onion, seasoned with S&P, then browned in a hot oven.

    >
    > > > I like potatoes better with butter or olive oil.

    >
    > > I have never found an oven-fried potato worth writing home about; but,
    > > that's just me.


    I'll coat sliced potatoes in oil and bake them when I make chicken
    riganati (too lazy to check spelling). Those are good.


    > > What kind of potato? *I enjoy redskin new potatoes, sliced and pan fried
    > > (from raw, not parboiled) in bacon fat - then hit with a sprinkle of salt
    > > immediately after coming out of the pan.

    >
    > These were red potatoes, but not "new" (assuming that means tiny
    > ones). I usually parboil waxy potatoes before roasting because
    > otherwise they're prone to falling apart. (I don't know why, but I'll
    > bet Alton Brown does.)
    >
    > Anyway, I was commenting on the flavor of bacon in the potatoes. The
    > texture and potato-ness were fine. I've heard people raving about
    > cooking potatoes in bacon fat, but the wonder of it all escapes me.


    Big difference between "home fries" and "oven-baked."

    >
    > I do like "German style" potato salad (vinegar dressing and bacon
    > bits).



  11. #11
    George M. Middius Guest

    Default Re: Potates in bacon fat

    spamtrap1888 wrote:

    > > Anyway, I was commenting on the flavor of bacon in the potatoes. The
    > > texture and potato-ness were fine. I've heard people raving about
    > > cooking potatoes in bacon fat, but the wonder of it all escapes me.

    >
    > Big difference between "home fries" and "oven-baked."


    Aha! Good idea. I'll try my next batch of home fries with bacon fat
    instead of butter+oil.



  12. #12
    l, not -l Guest

    Default Re: German potato salad, was Potates in bacon fat


    On 21-May-2012, George M. Middius <[email protected]> wrote:

    > I do like "German style" potato salad (vinegar dressing and bacon
    > bits).


    During 1993-1994 we hosted an exchange student from Germany. After being
    here a few weeks, my (then) wife thought a dinner of familiar food might be
    a good idea for one living so far from home. Among the items prepared and
    served at that dinner was German potato salad; after sampling, Anna asked
    "what is this". When told it was "German potato salad" she broke into
    hearty, sustained laughter. Once composed, she informed us that she had
    never had or seen such a dish; sadly, such was true of nearly everything
    served at that meal that was supposed to be a touch of home.
    --

    Change Cujo to Juno in email address.

  13. #13
    sf Guest

    Default Re: Potates in bacon fat

    On Tue, 22 May 2012 07:54:08 -0700 (PDT), spamtrap1888
    <[email protected]> wrote:

    > I'll coat sliced potatoes in oil and bake them when I make chicken
    > riganati (too lazy to check spelling). Those are good.


    Any particular recipe or just go along with what
    http://greek.food.com/recipe/kota-ri...chicken-307885
    has to say about the process?

    --
    Food is an important part of a balanced diet.

  14. #14
    Doug Freyburger Guest

    Default Re: Potates in bacon fat

    George M. Middius wrote:
    >
    >> > Parboiled potatoes, sliced, coated in melted bacon fat, covered with
    >> > sliced onion, seasoned with S&P, then browned in a hot oven.

    >
    > I do like "German style" potato salad (vinegar dressing and bacon
    > bits).


    You use half of the ingredients of a simple German potato salad so you
    got half or less of the flavor. Seems fair to me.

  15. #15
    George M. Middius Guest

    Default Re: Potates in bacon fat

    Doug Freyburger wrote:

    > >> > Parboiled potatoes, sliced, coated in melted bacon fat, covered with
    > >> > sliced onion, seasoned with S&P, then browned in a hot oven.

    > >
    > > I do like "German style" potato salad (vinegar dressing and bacon
    > > bits).

    >
    > You use half of the ingredients of a simple German potato salad so you
    > got half or less of the flavor. Seems fair to me.


    The recipes I like call for vinegar and actual bacon. I think those
    ingredients would go farther in explaining the flavor gap.


  16. #16
    spamtrap1888 Guest

    Default Re: German potato salad, was Potates in bacon fat

    On May 22, 9:04*am, "l, not -l" <lal...@cujo.com> wrote:
    > On 21-May-2012, George M. Middius <glanb...@gmail.com> wrote:
    >
    > > I do like "German style" potato salad (vinegar dressing and bacon
    > > bits).

    >
    > During 1993-1994 we hosted an exchange student from Germany. *After being
    > here a few weeks, my (then) wife thought a dinner of familiar food might be
    > a good idea for one living so far from home. *Among the items prepared and
    > served at that dinner was German potato salad; after sampling, Anna asked
    > "what is this". *When told it was "German potato salad" she broke into
    > hearty, sustained laughter. *Once composed, she informed us that she had
    > never had or seen such a dish; sadly, such was true of nearly everything
    > served at that meal that was supposed to be a touch of home.


    German cooking is pretty regional -- I remember finding a Bavarian
    restaurant in Berlin, to my amusement. Lacking heat and vinegar, My
    grandma's potato salad was indistinguishable from James Beard's:
    sliced potatoes in oil-heavy vinaigrette, with chopped celery and
    onion for contrast and flavor. And there are some complete non
    sequiturs: German chocolate cake was named after Mr. German, who sold
    baking chocolate. Nothing to do with Deutschland at all.

  17. #17
    Jean B. Guest

    Default Re: German potato salad, was Potates in bacon fat

    spamtrap1888 wrote:
    > On May 22, 9:04 am, "l, not -l" <lal...@cujo.com> wrote:
    >> On 21-May-2012, George M. Middius <glanb...@gmail.com> wrote:
    >>
    >>> I do like "German style" potato salad (vinegar dressing and bacon
    >>> bits).

    >> During 1993-1994 we hosted an exchange student from Germany. After being
    >> here a few weeks, my (then) wife thought a dinner of familiar food might be
    >> a good idea for one living so far from home. Among the items prepared and
    >> served at that dinner was German potato salad; after sampling, Anna asked
    >> "what is this". When told it was "German potato salad" she broke into
    >> hearty, sustained laughter. Once composed, she informed us that she had
    >> never had or seen such a dish; sadly, such was true of nearly everything
    >> served at that meal that was supposed to be a touch of home.

    >
    > German cooking is pretty regional -- I remember finding a Bavarian
    > restaurant in Berlin, to my amusement. Lacking heat and vinegar, My
    > grandma's potato salad was indistinguishable from James Beard's:
    > sliced potatoes in oil-heavy vinaigrette, with chopped celery and
    > onion for contrast and flavor. And there are some complete non
    > sequiturs: German chocolate cake was named after Mr. German, who sold
    > baking chocolate. Nothing to do with Deutschland at all.


    Re German Sweet Chocolate... I don't know that Samuel German ever
    sold the chocolate that he invented. He was Walter Baker's
    coachman, who later worked in Baker's chocolate factory, and he
    sold the recipe to Baker.

    --
    Jean B.

  18. #18
    Tommy Joe Guest

    Default Re: German potato salad, was Potates in bacon fat

    On May 22, 12:04*pm, "l, not -l" <lal...@cujo.com> wrote:

    > Once composed, she informed us that she had
    > never had or seen such a dish; sadly, such was true of nearly everything
    > served at that meal that was supposed to be a touch of home.



    Doesn't mean it wasn't good, of course.

    TJ

  19. #19
    A Moose in Love Guest

    Default Re: Potates in bacon fat

    On May 21, 10:33*pm, George M. Middius <glanb...@gmail.com> wrote:
    > Pico Rico wrote:
    > > > Eh. Nothing to write home about.

    >
    > > > Parboiled potatoes, sliced, coated in melted bacon fat, covered with
    > > > sliced onion, seasoned with S&P, then browned in a hot oven.

    >
    > > > I like potatoes better with butter or olive oil.

    > > try duck fat.

    >
    > That's da bomb!


    duck fat is good for grated potatoes. we make a grated potato thing
    for holidays and use duck fat (because we roast duck). If we roasted
    goose, then we'd use goose fat.

  20. #20
    Bryan Guest

    Default Re: Potates in bacon fat

    On May 21, 6:16*pm, George M. Middius <glanb...@gmail.com> wrote:
    > Eh. Nothing to write home about.
    >
    > Parboiled potatoes, sliced, coated in melted bacon fat, covered with
    > sliced onion, seasoned with S&P, then browned in a hot oven.
    >
    > I like potatoes better with butter or olive oil.


    I prefer them w/o onions on the rare occasions that I have them.

    --Bryan







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