Kheprera Posted December 18, 2007 Share Posted December 18, 2007 The chocolate-dipped bacon actually sounds good! There's just something about salt + chocolate that really hits a taste bud... <shudder> I must be the only person in America whose taste buds shrivel up and die at the sweet/salt thing. I like salt, I like sweet, I just can't stand the two together... No. Even as pregnant as I am (39 weeks, 3 days and counting) the idea is disgusting to me. Kind of like chocolate covered pickles. Blech. Oh, something my brother tried once... Don't put Nestle' Quik in with orange juice. It's truly nasty. I don't think I'd want everything to taste like bacon. I made some filet mignon once that ended up tasting nothing like steak, but all bacon. I could barely stomach it. Filet mignon is NOT to be pan fried. Quote Link to comment Share on other sites More sharing options...
Sergeant_Crunch Posted December 18, 2007 Share Posted December 18, 2007 Ooh, I just had an idea. This stuff could make cheap beer palatable! Quote Link to comment Share on other sites More sharing options...
Kheprera Posted December 18, 2007 Share Posted December 18, 2007 Eew! Nothing can make beer palatable. Quote Link to comment Share on other sites More sharing options...
Cadaver Posted December 18, 2007 Share Posted December 18, 2007 I don't think I'd want everything to taste like bacon. I made some filet mignon once that ended up tasting nothing like steak, but all bacon. I could barely stomach it. Filet mignon is NOT to be pan fried. It all depends on how you do it, I prefer a dab olive oil, heat the pan until it is very hot. Sear the filet on both sides to lock in the juices( season to liking first), then turn of the heat and let the already hot pan continue cooking it for a few minutes. Of course, I like a nice Medium-Rare. Quote Link to comment Share on other sites More sharing options...
Super Administrators kit Posted December 18, 2007 Author Super Administrators Share Posted December 18, 2007 I don't think I'd want everything to taste like bacon. I made some filet mignon once that ended up tasting nothing like steak, but all bacon. I could barely stomach it. Filet mignon is NOT to be pan fried. It all depends on how you do it, I prefer a dab olive oil, heat the pan until it is very hot. Sear the filet on both sides to lock in the juices( season to liking first), then turn of the heat and let the already hot pan continue cooking it for a few minutes. Of course, I like a nice Medium-Rare. Because this is OT, I almost always do my steak in a cast iron skillet. Really simple and always turns out well. Kosher salt is my only seasoning. And I prefer corn or canola or some other vegetable oil for its higher smoke point and rubbed onto the meat directly. Otherwise, the process is essentially the same. Quote Link to comment Share on other sites More sharing options...
CuCulain42 Posted December 18, 2007 Share Posted December 18, 2007 Eew! Nothing can make beer palatable. Actually the beer will make the bacon unpalatable. It all depends on how you do it, I prefer a dab olive oil, heat the pan until it is very hot. Sear the filet on both sides to lock in the juices( season to liking first), then turn of the heat and let the already hot pan continue cooking it for a few minutes. Of course, I like a nice Medium-Rare. See you've gone and burned it now. It put it in the pan, count 3 flip, count 3 serve. Quote Link to comment Share on other sites More sharing options...
Cadaver Posted December 18, 2007 Share Posted December 18, 2007 It all depends on how you do it, I prefer a dab olive oil, heat the pan until it is very hot. Sear the filet on both sides to lock in the juices( season to liking first), then turn of the heat and let the already hot pan continue cooking it for a few minutes. Of course, I like a nice Medium-Rare. See you've gone and burned it now. It put it in the pan, count 3 flip, count 3 serve. Note I said Medium-Rare. Pink, only a little bloody. It also depends on the thickness of the cut. Serve with Green beans or Broccoli, and a Crown and Coke or Glen Livet. mmmm...Decadence. (Oh, and Olive Oil is only because since I've had my gall bladder removed it seems to be the easiest oil for me to cope with.) Quote Link to comment Share on other sites More sharing options...
CuCulain42 Posted December 18, 2007 Share Posted December 18, 2007 Yeah, but if it's medium rare it's already way over done. Quote Link to comment Share on other sites More sharing options...
Cadaver Posted December 18, 2007 Share Posted December 18, 2007 Dang, now I have a craving for bacon and steak. I'll be stopping by the local butcher before I get home. Quote Link to comment Share on other sites More sharing options...
Sergeant_Crunch Posted December 19, 2007 Share Posted December 19, 2007 Eew! Nothing can make beer palatable. You take that back right this second! Quote Link to comment Share on other sites More sharing options...
Kheprera Posted December 19, 2007 Share Posted December 19, 2007 Eew! Nothing can make beer palatable. You take that back right this second! No. Beer is nasty. Now, good vodka, whiskey, scotch, or wine, I'm good, just don't ruin it with bacon flavor! Quote Link to comment Share on other sites More sharing options...
CuCulain42 Posted December 19, 2007 Share Posted December 19, 2007 Beer is nasty. I'll second that. Quote Link to comment Share on other sites More sharing options...
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