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How to make a perfect BLT:
BACON
Little more BACON
Top it off with BACON
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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You can give the tomato, the lettuce to the wife (on diet) and the bread to the cat (does not care)...
Skipper: We'll fix it.
Alex: Fix it? How you gonna fix this?
Skipper: Grit, spit and a whole lotta duct tape.
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Kornfeld Eliyahu Peter wrote: and the bread to the cat (does not care)...
Are you sure?[^]
The language is JavaScript. that of Mordor, which I will not utter here
This is Javascript. If you put big wheels and a racing stripe on a golf cart, it's still a f***ing golf cart.
"I don't know, extraterrestrial?"
"You mean like from space?"
"No, from Canada."
If software development were a circus, we would all be the clowns.
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Not many cats would eat the bread,
give the bread to the dog, the bacon to the cat, (salad things to the wife)
get a cold beer from the fridge, (or a non frozen beer from the fridge if in Canada),
...and if feeling brave or already a few beers in, remind the missus to clean up when done eating.
Sin tack ear lol
Pressing the any key may be continuate
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I like to fry my bacon in olive oil. Anyone else? Will I be banished from the Lounge now?
... such stuff as dreams are made on
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megaadam wrote: I like to fry my bacon in olive oil.
I believe proper protocol is to fry bacon in bacon grease. 
There are two kinds of people in the world: those who can extrapolate from incomplete data.
There are only 10 types of people in the world, those who understand binary and those who don't.
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I fry everything* in olive oil. It's both healthier and better for the flavour -- I can't abide stuff fried in sunflower or rapeseed oil, any more; it's just nasty grease.
The missus uses peanut oil for flame-and-smoke Chinese cooking, sometimes, but that's got hardly any flavour at all
* Everything that I fry, that is.
I wanna be a eunuchs developer! Pass me a bread knife!
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I use peanut oil for chinese food as well - mostly because it has very little flavour!
I can't see olives working well in a sweet and sour ... 
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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OriginalGriff wrote: I can't see olives working well in a sweet and sour
Might be kinda icky, because you don't get that sudden burst of intense heat, when you first drop them in the fryer, so the flour might soak some oil up.
You can't really taste olive oil when you fry with it, though; it's a delicate hint, compared to the mouthful of foul-tasting grease you get from the cheaper oils.
I wanna be a eunuchs developer! Pass me a bread knife!
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N_tro_P wrote: French Fries
Yechh!
Never touch 'em!
I eat proper chips, not them ropy, spindly things, and they fry up great in olive oil. The only thing better for chips is lard, which works best at lower than its highest temperature.
N_tro_P wrote: Tempura
That would be the Japanese name for the kind of thing the missus fries, in peanut oil. Asian food is based on higher temperatures because they had anthracite, whereas we used to cook chips with peat, in the UK (or "UK-to-be", at the time)
Don't believe the hype about oil temperatures; they all get bluddy hot, so there's not a huge difference -- certainly not enough to make chips that are less than perfect.
Remember that a lot of the most-publicised stuff about petty little things like this was invented by morons like Jamie Oliver and Heston Blumenthal.
I wanna be a eunuchs developer! Pass me a bread knife!
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You make very good points...
OK, not very good...
Actually, not good at all.
In fact, you're talking bollocks.
Points to consider:
0. Olive oil will happily go up to the maximum temperature of any deep-fat fryer (I always start mine off at Max, but I took the time to check this fact).
1. Chips should be started very hot (to effectively melt the gel into a continuous skin), then turned down (when they have cooled the oil a little), so that they remain soft, moist, and sumptuous inside whilst crisping on the outside -- not become dried out, dark, overcooked bits of wood.
2. Even better: put them into the very hot oil until they have cooled it a little, then take them out, shake them well (I throw them into a colander that's lined with several sheets of kitchen paper), and let them go cold (thus allowing the melted gel to resolve better), then put them back in at the lower temperature.
3. When they are light gold in colour (no darker), turn them out again into a kitchen-paper-lined colander, and toss them with salt. This absorbs the moisture that is exiting from them, preventing it from degrading the crisped gel.
Other methods produce inferior chips.
Next week, I'll tell you how to boil an egg and make toast.
I wanna be a eunuchs developer! Pass me a bread knife!
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That's a bit ... healthy, isn't it?
That does kinda fly in the face of BACONy goodness!
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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I'll stick my neck out and say I actually grill my bacon (where's the emoji for "duck and cover"?) 
Ah, I see you have the machine that goes ping. This is my favorite. You see we lease it back from the company we sold it to and that way it comes under the monthly current budget and not the capital account.
modified 31-Aug-21 21:01pm.
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I grill if I'm making a buttie, and dry-fry if I'm using it for soup (crispy is good, and a slow dry-fry is the best way to get that), or fry to render the fat down if I'm going to cook onions with it.
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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If it's going in with chopped tomatoes then I dry fry, just because it all ends up in the same pan 
Ah, I see you have the machine that goes ping. This is my favorite. You see we lease it back from the company we sold it to and that way it comes under the monthly current budget and not the capital account.
modified 31-Aug-21 21:01pm.
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On the barbeque, after the sausages have finished, gives a real good smokey flavour. The hotter the barbeque, the crispier the bacon.
Cheers,
Mick
------------------------------------------------
It doesn't matter how often or hard you fall on your arse, eventually you'll roll over and land on your feet.
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yes. 
slow cooked in a pan as is or in the oven (for bigger batches of bacon).
I'd rather be phishing!
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Lard is safer for frying than any oil since it is liess likely to form toxic compounds.
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Just use fully synthetic oil if you are worried about that.
The language is JavaScript. that of Mordor, which I will not utter here
This is Javascript. If you put big wheels and a racing stripe on a golf cart, it's still a f***ing golf cart.
"I don't know, extraterrestrial?"
"You mean like from space?"
"No, from Canada."
If software development were a circus, we would all be the clowns.
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Castrol GTX?
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Why not?
The language is JavaScript. that of Mordor, which I will not utter here
This is Javascript. If you put big wheels and a racing stripe on a golf cart, it's still a f***ing golf cart.
"I don't know, extraterrestrial?"
"You mean like from space?"
"No, from Canada."
If software development were a circus, we would all be the clowns.
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I use duck fat, since we always have it in the fridge (from eating so much duck )
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Also, make sure you don't forget the BACON.
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