Photography by Michael Long
A week or so ago, I was watching Iron Chef, on the Food Network, and the guest chef was Art Smith. Super guy. I'm not sure but I think he is self taught. But anyway, he was competing against someone. (That doesn't really matter either). Well Chef Smith did these BACON SPIRALS. He wrapped bacon around wooden dowels. and then he put one or two of these Bacon Spirals on the potato soup he was serving to the judges. It made the plate so cool looking, and it is so easy to do...
Thinking like a guy, hey I can do that, it's a guy thing... wood, saw, tape measure, bench to hold vice to hold dowel. I'm set. Except I didn't have bench to hold vice to hold wooden dowel. But not to fear, I have old paint bucket.. and strong foot.
So I went to the local lumber yard, or now they call them Lowes, or Home Depot or what ever, and got 2- 36" by 1/2" dowels. I washed the dowels with soap and water and dried these little puppies, And wrapped a slice of bacon around one... I saw Art Smith do it, I can do it. Well the length came out to about 8" or so. So off with the bacon, and out to the paint can bench. I divided the dowels (qty 2) into thirds or 12" long. I cut those guys up into thirds.
Photography by Michael Long
This is what they looked like when they were done. They didn't stick or anything, you do have to be a little careful when sliding them off the dowel, But it's not real hard. and then put them over your Southern dishes, or Baked Potato Soup or what ever, Remember everything taste better with bacon... And they just look cute!!! I know some of you all have already done these or seen them done, But they are new to me. And I think they are really cool. And I know the grand kids are going to be really impressed with Grandpa and his bacon. We'll all have fun with it...
The clean up is great, you just take off the foil toss that and wipe down the dowels with soap and water, and dry. Pretty darn cool.
While your here, go over to the chocolate page. I did a book review on a wonderful book on " of course CHOCOLATE", So go over there and check out this book, buy this book, and becomes friends with Susie Norris the author... She's a super lady and boy does she know chocolates...
Drooling, Papa! A few years ago, I embraced the concept of doing bacon in the oven on a cooling rack set into a backing sheet pan. The amazing thing is that with that method, the bacon stays perfectly flat and doesn't shrink & curl like it does when we fry it in a pan on the stove top. You have beautifully crispy bacon slices. I don't do it often because of the cleanup, AND the fact that if I do do it, then I end up eating a whole package of bacon all on my own over the course of a day. It's addictive! The spiral bacon is pretty and I always love your Day in the Life narratives.
ReplyDeleteLove you Papa!
Dawn
Dawn, You are so sweet. Thank you so much...
ReplyDeleteLove you too Dear,
pappa
Michael, according to my Irish husband there is NOTHING that's not made better with bacon! :)
ReplyDeletexoxo Pattie
Wow my 4-year-old will enjoy this spiral bacon. Thanks so much for sharing! If you wont mind I'd love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it's all set, Thanks!
ReplyDeleteMichael, that's a wonderful thing with the bacon and I will be giving it a try! I'm a new follower and see all kinds of great recipes so will enjoy following and seeing what's next! Thanks for the bacon!
ReplyDeleteFound this in Foodista ! And ohmygod. I love bacon! In all shapes and sizes, haha. This just makes it 3 times funner to eat! :-) I'd love to give this a try. Thanks for sharing it with us! xx
ReplyDeletePS: You should try to add a widget in your old posts too, even the future ones, so we'd get to see them all in Foodista as well! That way we'd get updates everytime you have a new post! Looking forward to your next updates!
Cheers from Australia,
Amy @ Foodista