It is a shared experience that I love that I have. Cleaning the window blinds after an explosion wasn’t fun though.
1 Like
Agree, I love to find somebody to share this ‘accidents’, but are they? I don’t think so, a good old Dutch expression says ‘Waar gehakt wordt vallen spaanders’. Probably something like: ‘you’ve got to crack a few eggs to make an omelette.’ hihi Just joking.
But indeed… I feel with you… window blinds… whoa, that sounds like a not easy task. Cleaning dust from them is a thing I keep forwarding.
I’ve put 675 gr whole weat and 675 gr water and plm 40 gr sourdough starter (my really old ‘mother’) in a bowl. And I know what will happen, I know what I put in tomorrow morning, and I know what the result will be. Sometimes that’s a good thing.
2 Likes
Okay, some notes.
Holy crap you can turn a hard, unripe avocado into a delicious avocado if you grill it. It really blew me away that you could get the herbaceous, vegetal flavor from something that just wasn’t ready.
With the stewed tomatoes it was delish.
However, it still tastes herbaceous. So as a bacon sub, unless I can figure out how to cure it (I have ideas) it is very much “grilled avocado” and not “kosher bacon”.
I think pink salt cured under a blanket of CO2 might work. Then add a dry rub with maple, then grill it.
3 Likes
i’ve made homemade tempeh bacon that was absolutely delicious.
sliced into thin strips, mixed some soy sauce and liquid smoke and a touch of garlic powder and basted the strips letting them sit and absorb the flavor (really smoking them would have been better but takes longer, the cheater method is 10-15min.) crisped them in a hot pan with coconut oil, at the end brushed them with real maple syrup and caramelized the syrup.
3 Likes
I’ve done similar with gluten, but I guess as just a challenge I’m trying to go even weirder.
Grilled, smoked, unripe avocado was kind of a revelation. I’ve grilled ripe avocado and it was always too starchy. But young, hard (keep mind out of gutter) avocado was brilliant.
Just not bacony.
1 Like
Now make guac out of pig bits.
3 Likes
My grandma used to make a smoked ham spread that would probably qualify.
It was actually really delicious…i’ll have to dig out her recipe box and see if that made it into the collection.
It is a cool experiment for sure. older avocados get a natural smokey flavor, but are mush. when making vegetables into bacon like foods, you might try dehydrating, that removes the water and changes the texture, when you fry it the oils get in further and react differently.
I know some people make carrot bacon, well carrot chips with smoke flavor.
i think you could probably make some sort of delicious banana bacon if you tried, grilled dried banana strips with smoke and maple would be divine…
1 Like
they serve grilled grapefruit halves for breakfast in certain places, while not at all bacony, it is delicious and not something i’d have thought to grill. it is good people push culinary boundaries and preconceptions to new frontiers!
4 Likes
I have had sugared, grilled grapefruit and it is amazing. The bitter, sweet, smokey, tanning are just great.
2 Likes
7 Likes
This weekend, I roasted some root veggies, and the carrots did come out sort of bacon-adjacent. They were sliced thinner than the other veg, more slice than chunk. I didn’t really think much about it, though, because the hot Italian sausages were easily twice as hot as usual. They weren’t too hot to eat, but they were distracting-ly hot.
4 Likes
That’s a great link.
At my last company around the holiday season we had a big potluck. People tended to bring foods from their culture, so, to be a little different I decided to do Southern food (I’m on Long Island, so, the Jewish food thing was covered). I brought chess pie. I made a convert out of at least one guy. I think I’ve made it once or twice in my lifetime because it is insanely sweet, but I remember as a kid that every potluck had several. I feel like it’s an old timey classic that is going by the wayside.
4 Likes
Ok, that led me down a wiki-hole of sugar pie…
Fascinating that we all have a slightly different sugar pie…
Up here is butter tarts all the way. (I have seen people get VERY emotional over raisins in butter tarts!)
6 Likes
Damnit, another thing to bake. And we just got done making the bacon spice cake (YES) and I just finished candying fruit for the fruit cakes (Betty crocker recipe for the cake itself is best recipe).
Cranberries, lemon, pineapple, cherries, and mango.
3 Likes
Oh, and I just finished a season of the great British Baking show (don’t know which, it had Martha and the builder), and I’ve never been stressed out by TV more in my life.
Paul Hollywood is one of the few people I might get into actual fisticuffs with, and I swear Sue and Mel are ripping off my material (the puns, they are so bad).
Butter tarts are the best. 
I’d say sorry… but I’m not sorry at all. Enjoy. 
2 Likes
Raisins seems like a crazy addition but I’m willing to try it. I think currants would be perfect. I noticed there was no corn meal in y’all’s thing.
3 Likes
Till now it’s sounds like something to copy. I’m nearly always disappointed with the avocados over here. (wonder why, they even not grow over here hehe).
Damn, I can’t see the post I’m replying to at my phone sorry. But it seems a good experiment.
1 Like
I’m here as well. Been brewing, meading, and cidermaking since 1993.
4 Likes
Ooh, you beat me by three years 
