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Author Topic: Bacon Cups  ( 77,414 )

CT II

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Re: Bacon Cups
« Reply #60 on: May 17, 2008, 07:40:36 AM »
Quote from: Wheezer on May 17, 2008, 02:21:48 AM
Quote from: Tonker on May 17, 2008, 02:09:25 AM
Was that picture taken in a miniature kitchen?

Speaking as a Chicago renter, that doesn't look like a bad tenement.


Especially since it's the inside of a tree.
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morpheus

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Re: Bacon Cups
« Reply #61 on: August 20, 2008, 10:17:42 AM »
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Wheezer

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Re: Bacon Cups
« Reply #62 on: August 21, 2008, 01:32:01 AM »
Fascinating.  I'm surprised at the lack of tiered efforts, though, or indeed attempts to extend the notion all the way into the dessert realm.  One could imagine some sort of variation upon baked alaska involving a small core of perhaps pistachio ice cream, domed with a deep-fried bird's nest of lamb or bacon, and then covered with a lightly sweetened potato "halva" that gets flambeed.  I suspect an aromatic component such as rose or screw-pine essence might work in this outer layer if paired properly with the meat (and not burned off).
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Uncouth Sloth

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Re: Bacon Cups
« Reply #63 on: August 22, 2008, 12:59:14 PM »
Quote from: Wheezer on August 21, 2008, 01:32:01 AM
Fascinating.  I'm surprised at the lack of tiered efforts, though, or indeed attempts to extend the notion all the way into the dessert realm.  One could imagine some sort of variation upon baked alaska involving a small core of perhaps pistachio ice cream, domed with a deep-fried bird's nest of lamb or bacon, and then covered with a lightly sweetened potato "halva" that gets flambeed.  I suspect an aromatic component such as rose or screw-pine essence might work in this outer layer if paired properly with the meat (and not burned off).


YOUR prose is fascinating, Cordon-Bleu-Breath...tell me you're a trained chef
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Wheezer

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Re: Bacon Cups
« Reply #64 on: August 22, 2008, 09:03:09 PM »
Quote from: The Uncouth Sloth on August 22, 2008, 12:59:14 PM
YOUR prose is fascinating, Cordon-Bleu-Breath...tell me you're a trained chef

No, but I at least used to be a competent cook, at both home and catering scales.

That was before the combined effects of Free-Running Disorder, a charismatic Catholic group with a taste for real estate, and an elderly blind cat who wants to live on top of the stove reduced me to surviving on deli salads and fistfuls of Certifed Humane ham (a low standard, but better than nothing, IMO).

I've been pondering whether a layer of candied egg yolks might work as a transitional element in this fever-dream of a dessert monstrosity, by the way.  Hmph... now that I think about it, one could turn the notion of a "Scotch egg" on its head, as well.
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TDubbs

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Re: Bacon Cups
« Reply #65 on: August 23, 2008, 04:06:57 AM »
Quote from: Wheezer on August 22, 2008, 09:03:09 PM
Quote from: The Uncouth Sloth on August 22, 2008, 12:59:14 PM
YOUR prose is fascinating, Cordon-Bleu-Breath...tell me you're a trained chef

No, but I at least used to be a competent cook, at both home and catering scales.

That was before the combined effects of Free-Running Disorder, a charismatic Catholic group with a taste for real estate, and an elderly blind cat who wants to live on top of the stove reduced me to surviving on deli salads and fistfuls of Certifed Humane ham (a low standard, but better than nothing, IMO).

I've been pondering whether a layer of candied egg yolks might work as a transitional element in this fever-dream of a dessert monstrosity, by the way.  Hmph... now that I think about it, one could turn the notion of a "Scotch egg" on its head, as well.


What in the holy fuck are you talking about?
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Wheezer

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Re: Bacon Cups
« Reply #66 on: August 23, 2008, 04:17:47 AM »
Quote from: TDubbs on August 23, 2008, 04:06:57 AM
What in the holy fuck are you talking about?

As the subsidiary project, I think I'm talking about coating ground, seasoned, cooked lamb in jalebi batter, with two layers inside.  The core of the "device" is presumptively candied egg yolk ("Yemas de Santa Teresa").  The substituent for the whites is unclear, but "seasoned marshmallow fluff" is probably a good placeholder.

After battering, it would have to be deep-fried, so there are technical issues.

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Oleg

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Re: Bacon Cups
« Reply #67 on: August 23, 2008, 07:56:36 AM »
Quote from: Wheezer on August 23, 2008, 04:17:47 AM
Quote from: TDubbs on August 23, 2008, 04:06:57 AM
What in the holy fuck are you talking about?

As the subsidiary project, I think I'm talking about coating ground, seasoned, cooked lamb in jalebi batter, with two layers inside.  The core of the "device" is presumptively candied egg yolk ("Yemas de Santa Teresa").  The substituent for the whites is unclear, but "seasoned marshmallow fluff" is probably a good placeholder.

After battering, it would have to be deep-fried, so there are technical issues.

Obviously.
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Tonker

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Re: Bacon Cups
« Reply #68 on: August 25, 2008, 05:07:15 AM »
As any Scotsman will tell you, you can deep fry ANYTHING :





Yes, that's pizza.
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TDubbs

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Re: Bacon Cups
« Reply #69 on: August 25, 2008, 05:11:17 AM »
Quote from: Tonker on August 25, 2008, 05:07:15 AM
As any Scotsman will tell you, you can deep fry ANYTHING :





Yes, that's pizza.

Cut that shit in squares and you got yourself something real special.
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Quality Start Machine

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Re: Bacon Cups
« Reply #70 on: August 25, 2008, 05:49:36 AM »
Quote from: TDubbs on August 25, 2008, 05:11:17 AM
Quote from: Tonker on August 25, 2008, 05:07:15 AM
As any Scotsman will tell you, you can deep fry ANYTHING :





Yes, that's pizza.

Cut that shit in squares and you got yourself something real special. fucking dainty.
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RV

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Re: Bacon Cups
« Reply #71 on: August 25, 2008, 08:16:11 AM »
Quote from: TDubbs on August 25, 2008, 05:11:17 AM
Quote from: Tonker on August 25, 2008, 05:07:15 AM
As any Scotsman will tell you, you can deep fry ANYTHING :





Yes, that's pizza.

Cut that shit in squares STRIPS and you got yourself something real special.

Even more special'd
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Jon

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Re: Bacon Cups
« Reply #72 on: August 25, 2008, 08:46:56 AM »
Quote from: Fork on August 25, 2008, 05:49:36 AM
Quote from: TDubbs on August 25, 2008, 05:11:17 AM
Quote from: Tonker on August 25, 2008, 05:07:15 AM
As any Scotsman will tell you, you can deep fry ANYTHING :





Yes, that's pizza.

Cut that shit in squares and you got yourself something real special. fucking dainty.
FORK IS STILL RIGHT!
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morpheus

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Re: Bacon Cups
« Reply #73 on: August 25, 2008, 10:40:54 AM »
Quote from: Tonker on August 25, 2008, 05:07:15 AM
As any Scotsman will tell you, you can deep fry ANYTHING :





Yes, that's pizza.

The Deep Fried Mars Bar is sheer AWESOME.  You can get them at A Salt and Battery in NYC, along with some of the best fish & chips EVAR.  They also deep fry beets, bangers, chip buttys, fritters... they even have something called the "Beltbuster."

http://www.asaltandbattery.com/
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Internet Apex

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Re: Bacon Cups
« Reply #74 on: August 25, 2008, 12:01:15 PM »
You can get fried candy bars at any county fair I've ever been to but I've never tried them. Sounds disgusting. I like me some deep fried veggies though. With lot's of ketchup and mustard and hot sauce. Hell yase!
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