Cooking Question.

Pilsburry · Post by **Pilsburry** » July 6, 2003, 12:52 pm

I was thinking the other day....

I like bacon Cheeseburgers.....bacon is bad for me but I love it.

I can't cook bacon and even if I could, I'm not cooking like 2 slices of bacon.

So....I remember when I was a kid my mom would put bacon bits on salads and stuff, I never liked the bacon bits on my salad because...it's fucking salad.

Anyway, has anyone ever tried to mix bacon bits inside thier hamburger meat? Or would that be incredibly nasty?

Drolgin Steingrinder · Post by **Drolgin Steingrinder** » July 6, 2003, 1:16 pm

I can't cook bacon (...)

It's not like it's hard. If you can't cook bacon, you have no place trying to make hamburgers.

Neost · Post by **Neost** » July 6, 2003, 1:57 pm

For a couple of slices of bacon, the microwave is the way to go. Takes some experimentation with your microwave to learn to do it right.

Canelek · Post by **Canelek** » July 6, 2003, 2:52 pm

You can throw a few slices of bacon between paper towels and nuke em. (not sure on the timer though).

Bacon bits in the meat? Hmm, never tried it.... however, sometimes you have to just go for it and experiment. Just make sure the bacon is cooked first.. you might be better off by just adding bacon bits as a topping, that would be pretty tasty.

Knarlz · Post by **Knarlz** » July 6, 2003, 2:53 pm

Well you should now be able to cook bacon, so I offer you this other fine dining sekrit.

Drain the noodles BEFORE adding the cheese powder.

I hope that helps.

Pilsburry · Post by **Pilsburry** » July 6, 2003, 2:53 pm

Heh, I can cook fine but for some reason I always over cook bacon.

I'm not the best cook....but I've eaten worse from other peoples mom's who have far more years of exerience under thier belt heh.

I think what gets me with bacon is the fact it still cooks after you remove it, and the few times I tried i was really too tired to pay attention.

Also another reaso is I don't want to buy a lb of bacon, because I will eat a lb of bacon...I'm single and bacon only lasts so long in the fridge...and I have shitty willpower, I can hol myself back some...but bacon would be pushing it.

Rather use bacon bits if they are any good because I won't eat a lb of bacon bits...nor will I have to throw out what I dont use that week.

I guess I should just go to the store and buy some bacon bits and try to make burgers with them to see for myself.

Pilsburry · Post by **Pilsburry** » July 6, 2003, 2:56 pm

Lol another guy thinks I can't cook, I've made noodles from scratch guys....

I probably cook better then most the posters here when I care to try.

EXCEPTION: Bacon

I've lived away from home for 11 years, single, and I don't eat out much.

In college when my roomates would eat at the cafeteria or cereal for dinner..I would be making the simple dishes like spegetti....I'm beyond that point now.

Korell · Post by **Korell** » July 6, 2003, 3:43 pm

In the 2.5 years I have been away from home I learned something. I can cook... but I am also extremely lazy. Hence forth!

PEANUT BUTTER JELLY TIME!

I used to work a lot and the only thing I had time to make/eat was PBJs. And I am addicted to them I swear. They rock!!

Laliana · Post by **Laliana** » July 6, 2003, 3:44 pm

http://mattfischer.com/ramen/

Pils, any of those recipes should impress the chicks.

Denadeb · Post by **Denadeb** » July 6, 2003, 4:41 pm

If you plan on cooking the bits with the burger they are gonna be soggy it wont taste bad but they wont be crispy.

Kudo · Post by **Kudo** » July 6, 2003, 4:57 pm

Omg...

you've never had bacon on a cheeseburger ?...

Go and try a Bacon Ultimate Cheeseburger from Jack in the Box..
The best !

Damiarch · Post by **Damiarch** » July 6, 2003, 5:06 pm

Overcook bacon??? I didn't know you could do that!

I LOVE really crispy bacon. Some people call it burnt, I call it yummmm.

Pilsburry · Post by **Pilsburry** » July 6, 2003, 6:31 pm

Laliana wrote:http://mattfischer.com/ramen/

Pils, any of those recipes should impress the chicks.

Lol, I could cook ramen since I was like 8.....I ate it like 10x a week my freshman year when all I was allowed to have was a hot pot ;-(

Pilsburry · Post by **Pilsburry** » July 6, 2003, 6:42 pm

I like my bacon crispy too.

That's actually a large part of the problem.....you see if you like chewy bacon and you over cook it a little you get crispy bacon which even if you dislike crispy bacon, it's edible.....if you like crispy bacon and over do it...you end up stuff that tastes like ashes.

As for the bacon bits getting soggy if I put them inside...thats the plan, I wouldn't want my guests finding foreign chunks of hard stuff in the burgers heh...it would make them nervous. I just want a slight bacon flavor, I bought some bacon bits today at the store...I'll try it in a day or 2 (I just had burgers on the 4th).

Llaffer · Post by **Llaffer** » July 6, 2003, 7:56 pm

Is it me, or am I the only one who thinks that it is ironic that somoene named Pillsbury is asking a question about cooking?

hehhe

I agree, Bacon is hard, the key is to turn it every few minutes. And as you said it, once it looks almost done, take it off, put it between a few paper towels to soak up the extra grease, and it will finish cooking while it is off the heat.

laneela · Post by **laneela** » July 6, 2003, 8:51 pm

You can freeze bacon - that should solve the problem about eating a whole pound of bacon in a sitting or it going bad in the fridge. As for cooking it without burning it, two things can solve this problem: (1) you can buy the ready made bacon that you just have to nuke to warm up (if it's just to add to a burger, it shouldn't be all that bad) or (2) pan fry it, turning it often. You can see it cooking and shouldn't have the problem of burning it.

kyoukan · Post by **kyoukan** » July 6, 2003, 9:02 pm

most butcher shops and delis sell pre-cooked bacon, and there's frozen pre-cooked bacon.

and there's a bacon microwave cooker that makes it crispy.

Pilsburry · Post by **Pilsburry** » July 6, 2003, 11:21 pm

Well if the bacos taste like shit I might look into some sort of pre-cooked bacon, I haven't seen any at krogers but I must have over looked it, I'm still finding cool new stuff there everyday.

I don't see myself waiting for bacon to thaw before I can peel off 2 strips to cook hehe...I'm WAY too impatient regarding little things like that.

Coatlicue [KoE] · Post by **Coatlicue [KoE]** » July 6, 2003, 11:40 pm

in every single store that I have been in, they sell a half pack of bacon, which is usually 6 slices - non frozen. Maybe that would be a good way for you to go, if you want fresh oscar-meyer bacon.

for nuking:

line a large plate with paper towels, place 4-6 slices of bacon on the plate and cover with another paper towel. Nuke for 2 minutes, and flip. if you need additional nuking, then nuke for only like another minute or 2, depends on how crispy you want them.

Viola!

Coatlicue [KoE] · Post by **Coatlicue [KoE]** » July 6, 2003, 11:50 pm

Oh, another good easy recipe is tuna or chicken macaroni.

Just cook some elbow macaroni, add enough real mayonaise (not miracle whip, it will be gross!) to the macaroni to your liking... then add a small can of tuna or chicken, whichever you prefer. Season with plenty of fresh ground pepper, no salt. Eat warm or cold, and you can add some spice to it by eating yellow hot chiles with the dish. Yum! Yes, I have some weird tastes

if you like chili, and have about 45 min to cook, try this one

Coatie's EZ Chili-Mac recipe (no beans):

1 lb ground beef
1 whole green bell pepper
1 large onion
1 section of garlic, finely chopped, or 1/2 teaspon of minced garlic
1 16oz can of tomato sauce
1 16oz can of petite diced tomatoes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp basil
Chili powder. I normally use about 7 or 8 tablespoons ( i like mine spicey!) but add 2 tablespoons at a time and taste test to your liking.
if you'd like it hotter, add some chopped cilantro peppers
1 medium/large box of elbow macaroni

finally chop garlic, bell pepper and onion and mix with ground beef, brown, drain. In separate pot, mix rest of ingredients and add the ground beef mixture. simmer on low for 20 minutes, while you boil and cook the elbow macaroni as well. stir frequently, and after 20 minutes, turn off heat, add the cooked macaroni, let cool a bit... serve!

Pilsburry · Post by **Pilsburry** » July 7, 2003, 12:07 am

Haha, here is an easy one called taco-bake. Speaking of which I haven't made this in maybe 6 months heh.

Take 1lb ground beef,
half pack of taco seasoning,
Salsa 8 oz worth or so? I forget add to taste I guess.
Shredded cheese (chedder or a mexican mix)
1-2 Cans of Pilsburry Crescent Rolls. WOOHOO

Brown the beef, add the taco seasoning and salsa and let simmer a little.

Get a small tin...I use the one that came in my toaster oven lol...it's approx 6x10 ?

Put the Cresent rolls down like a crust, spread the meat mix on it, cover with the cheese, bake it...approx as long as the can of rolls says...let's put it this way, the sides of the crust should look like the crescent rolls would.

I don't know the nutritional content of this dish, I'd say it's probably not good for you....but then again it should compete with a cheese burger on a bun really...

It's enough for 3-6 people.

Damiarch · Post by **Damiarch** » July 7, 2003, 12:10 am

There's also..

http://www.makinbacon.com/welcome.htm

I went to high school with the girl that created this...she got pretty rich off of it.

Nice little device that lets you cook bacon in the microwave and takes a lot of the fat out.

Shashonna · Post by **Shashonna** » July 7, 2003, 1:17 am

I worked at cracker barrel and they pre-bake it in an oven and put in cooler....then put on grill which is flat like a skillet and put the press on top for a min or too and BAM bacon. Also I got one of those George Fporeman grills a small one....can do 2 strips on there lay them in let is start to shrink up a bit close lid and et it go cooks both sides just peek in time to time see who looks to your liking

Pilsburry · Post by **Pilsburry** » July 7, 2003, 1:22 am

I got the George Forman around here somewhere, I never use it because I think it's a bitch to clean...and I didn't think it did very good on the one steak I put through it...I switched back to my gas grill almost immediately.

Canelek · Post by **Canelek** » July 7, 2003, 1:32 am

Awww Coatie! You bustin' out the badass recipes, yo?

*huggles*

Pherr the Dorf · Post by **Pherr the Dorf** » July 7, 2003, 3:51 am

FYI, bacon bits are not made of bacon, they are flavored TVP(texturized vegetable protein)

Deward · Post by **Deward** » July 7, 2003, 10:53 am

I can feel my arteries hardening just reading this thread.

A good alternative is turkey bacon. Tastes just like regular bacon without all the grease and it is actually easier to cook because it won't curl up into charcoal crunchies if you turn your back on it. Also it doesn't cook down from a foot long to 3 inches. It doesn't reduce nearly as badly as regular bacon.

Deward

Ennia · Post by **Ennia** » July 7, 2003, 12:06 pm

Pherr the Dorf wrote:FYI, bacon bits are not made of bacon, they are flavored TVP(texturized vegetable protein)

rofl I was just gonna ask do you know what's in bacon bits?

if you want real bacon bits make them yourself, chop up your bacon slices and throw 'em in the skillet, cook and stir until they're at your desired crispiness, drain fat.

Kilmoll the Sexy · Post by **Kilmoll the Sexy** » July 7, 2003, 12:46 pm

I think bacos mixed in with the meat would end up tasting foul. They do sell some "real" bacon bits from Hormel that you could try. I am surprised you have trouble with the Foreman grill. It is one of the asiest things to cook with, but its design does force a lot of the juices and fat to run off. Things can taste a bit different, although it would be healthier. I would not be cooking steaks on the Foreman, but it is great for chicken or pork chops.

Voronwë · Post by **Voronwë** » July 7, 2003, 12:53 pm

if you are grilling the burgers, you might want to try to experiment w/ grilling the bacon so you dont have to do one while inside and one out.

Nuking the bacon is a very viable option, but you could also just try cooking it on the grill (on a square of aluminum foil so you dont have a massive grease torch going

)

Pilsburry · Post by **Pilsburry** » July 7, 2003, 1:37 pm

Vegetable protein is probably better for me then real bacon!

I should buy some turkey bacon next time I go to the store, I avoided it because it sounded shitty. I used to like sizzlean...I wonder if they still make it, last time I had it I was like 16 years ago.

The reason I didn't like the foreman was mainly because of the way it cooks left my steak looking like rotten cadaever flesh...it was all grey with no real grill marks and bubbles of fat on it....looked disgusting. Then I went to clean it and I had to throw the entire thing in the sink electronics and all because the damn plates don't come off.

My gas grill is way easier to clean, fires up and cooks almost as fast....you might say "but the foreman grill gets rid of fat!!" well I buy the 90% or better lean ground sirloin for my burgers, my steaks are the leanest I can find, and I cut all the fat off anyway...Plus I press down on the burgers with my spatula. There can't be that much of a difference.

If my bacos idea works OK I'll use those...otherwise I might try turkey bacon....and my gas grill has a griddle attachment...I just haven't used it yet...although I guess I would have to bring the entire iron plate thing in to clean across my livingroom carpet, I might not like that idea so much.

valryte · Post by **valryte** » July 9, 2003, 12:09 am

Pilsburry, try this recipe next time you want to make burgers

Ground Sirloin - 1 pound per 4 burgers
Garlic - 1 Clove per pound (careful don't go overboard hehe)
Onion
Salt
Black Pepper (fine)
Lea & Perrins Worcestershire sauce
Barbeque Grill

Mince the garlic using a mortar-pestle, you don't want to bite into a big piece of garlic. Cut a couple of slices off the onion and chop it up. I use a Cuisinart Mini-Prep Processor. It's like 40 bucks and has lasted me like 3 years. One thing to note, I chop up the onions as much as possible. You will probably need to put in more onion than you will actually use to get them chopped up small enough. I almost liquify them. Put the meat, onions and garlic in a large bowl. Throw some salt in and a smudge of black pepper. Pour some Worcestershire sauce in and don't skim on it. I'm sorry I don't have any measurements, I pour the sauce in by sight. Mix it all up real good and then put this in the fridge for a couple hours and let it marinate.

Did I mention you need a barbeque? Don't you dare insult them by using a George Forman grill!

I guarantee you'll be able to cook these through (no pink) and they will be juicy and taste great, but don't over cook them. Depending on your grill, cooking them in medium about 4-5 minutes each side should do it.

Pilsburry · Post by **Pilsburry** » July 9, 2003, 8:27 am

That's what I do but you use fresher ingredients...

I use garlic powder and onion salt....

Oh and Cano told me to add Tabasco to it and that worked nicely.

I'm just considering adding bacos...and I think tonight is the night for the experiment (was going to do it last night but I got sidetracked by some lasagna)