The age old question

Fry thick cut smoked streaky bacon, complete with rind, in beef dripping (purchased from Lens in the market hall.)

Snip rind with scissors when bacon begins to curl, turn occasionally until crisp.

Get some of my gran's fresh made still warm oven bottoms.

Spread enough salted butter (also purchased from the market hall) that a small lake appears on the bread. If bacon appears to be taking an inordinate amount of time, dip preferred finger in lake, then suck finger lovingly

Chuck the bacon on the oven bottoms, add brown sauce, use index finger to sweep liquid fat/butter/sauce from corner of mouth/chin/shirt/lap back into gob... grab chest and pray that you are close to someone who knows CPR.
 
I see no (CPR)health problem there.
You have not used any trans fats (hydrogenated oils) and the home made bread wont have 'preservatives'.

I too eat fried bacon daily.

The difference is that I use organic bacon and fry in organic coconut oil, and use ciabatta bread(dipped in free range organic egg and fried), and no sauce.

PS http://www.lewrockwell.com/miller/miller38.1.html
 
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Guinness said:
Fry thick cut smoked streaky bacon, complete with rind, in beef dripping (purchased from Lens in the market hall.)
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Oh dear your going to be very disappointed as Len's stall closed down some time ago so no more Good bacon butties for you :p
 
They have a stall on the outside market.
I like my bacon buttie to be made with unsmoked streaky bacon that has been fried without any fat - until crisp........once the bacon is cooked, the bread(white) or barmcake is quickly fried in the fat from the bacon......slap the bacon on it....a sprinkle of black pepper ...no sauce of any description.......and it has to be eaten with a mug of steaming hot strong tea. Yum!
 
Margaret Pilkington said:
They have a stall on the outside market.
I like my bacon buttie to be made with unsmoked streaky bacon that has been fried without any fat - until crisp........once the bacon is cooked, the bread(white) or barmcake is quickly fried in the fat from the bacon......slap the bacon on it....a sprinkle of black pepper ...no sauce of any description.......and it has to be eaten with a mug of steaming hot strong tea. Yum!
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Exactly what I'll having today for my dinner (no posh lunches here!;)) -just won't be sprinkling the pepper -have never put it on a bacon butty! I suppose i could be adventurous and give it a try...:D
 
Used to have a bacon sarnie every morning at the nearest greasy spoon, washed down with a huge pot of tea, set me up for the day:mosher:
 
Margaret Pilkington said:
I like my bacon buttie to be made with unsmoked streaky bacon that has been fried without any fat - until crisp........once the bacon is cooked, the bread(white) or barmcake is quickly fried in the fat from the bacon......slap the bacon on it....a sprinkle of black pepper ...no sauce of any description.......and it has to be eaten with a mug of steaming hot strong tea. Yum!
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Similar - unsmoked streaky, white bread or barm, or sometimes white toast, not fried, but lots of butter. Most bacon in my experience doesn't have enough fat to fry the bread and I usually grill the bacon instead. Sometimes middle bacon if I have it but definitely not smoked. No sauce in the butty but I often have a pool on the plate to dip it into - ketchup or brown depending on mood. And a nice mug of tea, goes without saying - but I don't like my tea strong.

When I first came to live in Morecambe I would often have my lunch at some local cafe just to try them out - my test was always a bacon butty.

Several of them have now gone upmarket, don't do greasy spoon type stuff but ciabatas and panninis instead. I usually give them a wide berth.
 
Sue I like the fatty cut of belly bacon(streaky)...I don't go a bundle on back bacon...but will eat it if I am served it at breakfast away from home.....I always have enough to fry the bread in...and when I say Fry....I don't really mean fry....it isn't the saturated soaked fried bread you would associate with the term 'fried bread'....it is more like bacon flavour toast.
 
Yes Margaret know what you're saying about fat, just something to soak into the bread not a real fried slice - that would be quite messy to eat with your fingers!!
 
Here Stateside we have to search to find a "British Cafe" so when we find them we order A full English Breakfast. Also another fave of mine is Scrambled eggs on toast LOL
 
US Angel said:
Here Stateside we have to search to find a "British Cafe" so when we find them we order A full English Breakfast. Also another fave of mine is Scrambled eggs on toast LOL
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Same here, you can't beat scrambled eggs on toast -something i always have on the rare ocassions I'm eating alone -quick easy and delicious. The "posh" version with smoked salmon is lovely too!

Another breakfast/brunch favourite of mine is Kedgeree can't remember the last time I had it -can't get the smoked haddock over here...
 
Can you not make a basic smoker and make some of your own? Any decent fleshy white fish will work well. To make a smoker use an old metal bread bin with a lid, put some oak or similar wood chippings in the bottom, suspend your fish or have a raised wire platform to rest it on, put the lid on and place over a real fire. When you can't hold your hand on the lid give it another minute or two and it should be lovely.
 
entwisi said:
Can you not make a basic smoker and make some of your own? Any decent fleshy white fish will work well. To make a smoker use an old metal bread bin with a lid, put some oak or similar wood chippings in the bottom, suspend your fish or have a raised wire platform to rest it on, put the lid on and place over a real fire. When you can't hold your hand on the lid give it another minute or two and it should be lovely.
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You are quite right -have seen this done on Masterchef but never thought to try it -could easily give it a go!:hothothot
 
entwisi said:
Can you not make a basic smoker and make some of your own? Any decent fleshy white fish will work well. To make a smoker use an old metal bread bin with a lid, put some oak or similar wood chippings in the bottom, suspend your fish or have a raised wire platform to rest it on, put the lid on and place over a real fire. When you can't hold your hand on the lid give it another minute or two and it should be lovely.
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Any suggestions for curing a burnt hand??:p

If you read Di's posts on the Today in Pictures thread - she's eaten all the fish her sons caught in their night fishing... greedy guts :)
 
entwisi said:
Can you not make a basic smoker and make some of your own? Any decent fleshy white fish will work well. To make a smoker use an old metal bread bin with a lid, put some oak or similar wood chippings in the bottom, suspend your fish or have a raised wire platform to rest it on, put the lid on and place over a real fire. When you can't hold your hand on the lid give it another minute or two and it should be lovely.
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All of the above, or nip down to your local tackle dealer & they'll probably be selling home smoking kits with various wood chips. (they do here) :)
 
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