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Bacon bits
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I reckon that bacon bits would be good in a bacon and onion baguette - actually incorporating the sauteed bacon and onion in the bread mixture before proving, shaping and baking.0
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I get 3kg for £5, and then separate into normal slices, thick bits, thin bits, and super-thick chunks, and freeze them in small bags for different purposes.0
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That's like when you hear one of these Tv chefs say that you need to .........."pan-fry"
Well how else would you do it ?
You'd be surprised. To some people frying can only ever mean deep fry. People even deep fry whole chickens rather than breaded or battered chicken portions.:footie:Regular savers earn 6% interest (HSBC, First Direct, M&S)
Loans cost 2.9% per year (Nationwide) = FREE money.
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honeythewitch wrote: »I get 3kg for £5, and then separate into normal slices, thick bits, thin bits, and super-thick chunks, and freeze them in small bags for different purposes.
Can I ask where you get 3kg for £5? Your idea sounds really good
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I chop the bitty bits and use them in the topping of home made pizza, they are also nice sprinkled on top of soupbefore serving, along with most of the ideas mentioned.....I pay €1.99 per kilo and considerthem excellent value
MarieWeight 08 February 86kg0 -
Bacon and onion suet roll is lovely ...
Ingredients
220g self-raising flour
120g suet
Pinch of salt
210ml cold water
1 onion, finely chopped
6 rashers of bacon, snipped up into little bits
2-3tbs sweet onion chutney (optional)
Method
Fry off the bacon and onion together. Sometimes bacon can give off a lot of water so you want to get rid of most of that liquid before putting it into the pastry.
Meanwhile sift the flour and salt into a bowl, mix in the suet with a fork. Gradually add the water until it only just comes together into a soft dough that isn’t sticky.
Roll out the dough onto a well-dusted surface. Make sure you flour the top of the dough and the rolling pin to avoid it sticking. You need a rough rectangle shape.
a pastry brush to dampen the edge of the pastry with a little water. This will help it to stick together and keep its shape.
Now the tricky bit. Carefully lift the edge of the pastry up and start rolling. The filling will spread out a bit when you get towards the outer edge. Just stuff it back in and the moistened edge will seal it closed. Gently pick the whole thing up and place it on an oiled baking tray. Make sure the seam is on the bottom to stop it pinging open when it cooks.
Bake it at 200 degrees for 25 minutes or until it’s all golden on top.
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Steam for 2 - 2 1/2 hours.C.R.A.P.R.O.L.L.Z # 40 spanner supervisor.No problem can withstand the assault of sustained thought.Only after the last tree has been cut down. Only after the last fish has been caught. Only after the last river has been poisoned. Only then will you realize that money cannot be eaten."l! ilyë yantë ranya nar vanwë"0 -
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well - the rest of the pack of ham 'bits' got used up - grandgirls had pitta breads filled with ham and salad and there was some leftover and a pitta bread so I filled it with ham and cheese and put it in the microwave for about 30 seconds.............yum!0
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when I was small, 1950s all my mother could afford was bacon bits, loose in those days. Cooking was not fancy then so they were served in two ways. First way the leanest bits were fried without lard and eggs were added to make a scramble and we loved that between two white doorstops, real crusty locally made bread then. The other way was chopped and fried slowly again without lard, a lot of fat came off and then it was allowed to cool, fat and small lean bits together in a bowl. The lean was crispy by then. We loved that again spread on bread. Wow, it kept us going through very very lean years. Didn`t harm us and gave us energy. All of us, except parents, are still alive and healthy, no illnesses between us0
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