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Better than Bacon Explosion...

Hinky

Hinky

MMMmmmmmm, fat dipped in fat then fried in fat, then served with a side of fat- best made with homemade bacon, of course! The only thing that topped this was eating whale blubber dipped in seal oil.

http://www.youtube.com/watch?v=ZfbTO0GlONU



Fried Bacon

1 lb thick sliced bacon
1 egg
1/2 cup half & half
1/2 cup flour
spices
oil (for frying)

Cream Gravy
3 tablespoons bacon drippings
3 tablespoons flour
2 cups milk
2 tablespoons heavy cream (whipping)
salt and pepper, heavy on the pepper

1.Heat oil in a frying pan over med-high heat.
2.Whisk egg and milk together in a bowl.
3.Place flour in another bowl - season it if you'd like (garlic, pepper, salt, lemon, cajun, etc.).
4.Double dip - first in the egg mixture, then into the flour and repeat.
5.Fry in oil until golden brown.

Serve with cream gravy for dipping; also good served with steak.
To make cream gravy:
Put drippings or butter in a sauce pan over med-high heat. Whisk in the flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Remove from heat and gradually add milk whisking constantly; return to heat & whisk until the gravy thickens; Whisk in the cream, salt & pepper.
 
Hinky said:
MMMmmmmmm, fat dipped in fat then fried in fat, then served with a side of fat- best made with homemade bacon, of course! The only thing that topped this was eating whale blubber dipped in seal oil.
Click to expand...

Hell the only thing that could make that better would be if you got to club the seal yourself!
 
Hinky said:
MMMmmmmmm, fat dipped in fat then fried in fat, then served with a side of fat- best made with homemade bacon, of course! The only thing that topped this was eating whale blubber dipped in seal oil.

http://www.youtube.com/watch?v=ZfbTO0GlONU



Fried Bacon

1 lb thick sliced bacon
1 egg
1/2 cup half & half
1/2 cup flour
spices
oil (for frying)

Cream Gravy
3 tablespoons bacon drippings
3 tablespoons flour
2 cups milk
2 tablespoons heavy cream (whipping)
salt and pepper, heavy on the pepper

1.Heat oil in a frying pan over med-high heat.
2.Whisk egg and milk together in a bowl.
3.Place flour in another bowl - season it if you'd like (garlic, pepper, salt, lemon, cajun, etc.).
4.Double dip - first in the egg mixture, then into the flour and repeat.
5.Fry in oil until golden brown.

Serve with cream gravy for dipping; also good served with steak.
To make cream gravy:
Put drippings or butter in a sauce pan over med-high heat. Whisk in the flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Remove from heat and gradually add milk whisking constantly; return to heat & whisk until the gravy thickens; Whisk in the cream, salt & pepper.
Click to expand...


Muktuck? blech! Stinkyheads are even worse! Just ask my girlfriend Dolly Varden.

Cheers, TB.
 
Pam said:
What's a muktuck? And a stinkyhead?
Click to expand...

Well my dear, since you asked...

Muktuk is whale blubber, skin on. It's usually Beluga in the southcentral/southwest, Bowhead up north. Eaten raw, either still frozen or thawed in the fridge. Sometimes it's pickled and once in a while you'll find it breaded and fried (mmmm, fat chunks deep fried in fat, mmmm) but generally it's eaten raw. Actually when it's pickled it's not bad- but there are certain things the human body can not withstand for very long and one of those things is muktuk dipped in rendered seal oil, which has very similar characteristics to castor oil.

Stinkheads are salmon heads that are fermented with fish guts- the term is endemic to Southwest Alaska. Traditionally this was done by digging a hole in the dirt, lining the hole with brush to keep most of the liquid in, then after the heads and guts were poured in the hole it was covered with whatever you could find to keep the critters out (although not the small ones- they add a little more protein when they fall in) to let it ferment for a month or more. More recently this was made in plastic buckets which of course led to lots of botulism. So these days they choose to keep it real, using either wooden barrels (fairly rare) or just burying the stuff in the dirt again.
 
Hinky said:
Well my dear, since you asked...

More recently this was made in plastic buckets which of course led to lots of botulism. So these days they choose to keep it real, using either wooden barrels (fairly rare) or just burying the stuff in the dirt again.
Click to expand...

Why do plastic buckets cause botulism? I thought botulism was found naturally occurring in the soil?

Other than that, fermented fish isn't too bad. That's how they make fish sauce. Mmm....fish sauce....That reminds me! It's curry night! Pics shall be posted!
 
Pam said:
What's a muktuck? And a stinkyhead?
Click to expand...

Muktuk is whale, usually bowhead. Usually eaten with seal oil. Stinkyheads are salmon heads buried in the ground to ferment and age and then dug up and eaten. Native indigenous Alaskans notably Inuit and Eskimo can eat them and experience a slight buzz with little toxic effects. No so good an experience for others.

Cheers, TB.
 
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