Thursdays Are For Cooking!!!

| August 5, 2021

So we’re looking at bacon now?

Yes, that is two eggs sunny side up on toasted shredded wheat biscuits and a wealth of bacon. What? It was cold, it was dark, it was snowing, and I was hungry. It was bacon or nothing!

Okay, I am providing you all with a long list of ways (below) to include bacon in your diet, as a necessary part of your diet. The article linked below has FIFTY!!! ways to enjoy bacon in your life, courtesy of Food Network. 50 ways to love your bacon better…. or something like that.

Bacon is, as Jove once put it, food of the gods! Only someone who is a ham in public, but afraid of being twitted about his/her/its fat layers can possibly ignore the benefits of bacon, especially combined with other food items, blended into recipes, and turned into a wide variety of snacks.

Rules for Bacon:

– The streakier it is, the better!

– Do NOT cook it to death! You want it crisp, not hard as a brick.

– Keep it cold and it will love you.

– Ham is good, but bacon is better. I mean, really, who wants a ham/lettuce/tomato sandwich, anyway? That requires pickles, just to make the texture work! It’s uncivilized!

= Bacon/lettuce/tomato is the standard we all go by, isn’t it?

– Bacon does not care if you buy it on the hoof and cure it yourself, or buy it by the packed carton and freeze it. Just don’t leave it outside. Coyotes are connoisseurs of bacon.

– Bacon will not make you fat. Eating heavy-duty carbs like sandwich bread does that.

– Bacon should always be cooked to crispiness, but never, ever overdone. Stiff, brown, and crisp, like your fatigues were supposed to be.

– Let bacon sit and cool on a paper towel if you’re making sandwiches. Otherwise, pat it dry on a paper towel (kindling for your fire), and then plate it.

Category: Cooking, Economy

Comments (33)

Trackback URL | Comments RSS Feed

  1. Sea Dragon says:

    Several pounds in the freezer.

  2. President Elect Toxic Deplorable Racist SAH Neanderthal B Woodman Domestic Violent Extremist SuperStraight says:

    “Fifty ways to eat your bacon
    Don’t do the dork, pork……”

  3. President Elect Toxic Deplorable Racist SAH Neanderthal B Woodman Domestic Violent Extremist SuperStraight says:

    Thx for reminding me, I need to buy a couple more packages of thick cut at Costco. Yes, I already have some. But “some” is never enough.

    • Ex-PH2 says:

      I am stocking up for the winter pause, which will likely coincide with another manufactured panic over a non-threatening but nasty bug – THE FLU, silly, not the other one – and a strong need to avoid people who drink mocha coffee, which is a sin against coffee.

      Even if you’re doubtful about the CV19 vaxx, get yer flu shot because that DOES work to keep you from picking up someone else’s sniffles.

    • KoB says:

      Yep, Had to check too. Imma down to only about 30 lbs assorted myself. That’s crisis level. The good news is I found two (2) 3 lbs bags of frozen shrimps I forgot I had. Looks like shrimps with cheese grits and bacon will be on the menu for the weekend. Just got to find my AW1Ed Recipe. That’ll tie in nicely with the skillet of buttered milk cornbread with yard bird dressing, roasted red taters with squash, zookeenies, and onion I got planned. Baby Sister coming to the Firebase Magnolia to check up on the Gun Bunny this weekend. And you just know that she loves to shop at the KoB Pic n No Pay Pantry.

      Bacon’s like wimmins. Looks good, smells good, tastes good, and can kill you slowly if you’re not careful.

      Have skillet…will fry!

      Tanks Ex

      • ninja says:

        Our very own AW1Ed’s recipe for Cheese Grits and Shrimp and Bacon:

        The ninja family consumes this delicious dish about once a month.

        Now if we can only get him away from the Dark Side…and root for the other team whose colors are Black and Gold…(Miracles DO Happen)



        • KoB says:

          Blessing upon you ninja. Saved me several hours of hunting. I even printed it off once, and that piece of paper is orphaned…somewhere in this house. Got put up when I started the construction work back in June. And the printer is fritzed. Shoulda put it where I keep my DD-214.

          Turn AW1Ed from the Dark Side? I don’t think even that the Former Jewish Carpenter could perform that Miracle.

          gabn/rtr/hbtd 😀

  4. ninja says:


    THANK YOU for the “50 ways to love your bacon better” article…

    That definitely is a Keeper and will not only be used, but shared as well.

    In my lifetime, have met a couple of folks who did not care for bacon…course, they lived in the Middle East..

    Note that I said “couple”, because I HAVE ran into Middle Eastern folks who love to consume bacon, that is, when they are not in their Country (similiar to drinking various brands of Class VI while away from their Country).

    Heck, Vegetarians have their own form of “Bacon”..and the same with those folks who consume Turkey Bacon..

    Bacon isn’t Bacon unless it’s REAL BACON, i.e. the Porky Pig source..Right???


    A Question To Our Favorite Supply Daddy, AKA Claw:

    IS there a NSN for PORK Bacon?

    Or do Messhalls Daddies now order via Contractor without consulting a manuel?

    Bacon Does A Body Good. Try eating Chocolate Covered Bacon….Boy, you talk about getting those natural endorphins kicking in…

    Thank You, Ex, for sharing!

    • Ex-PH2 says:

      YOu’re welcome, and yes, the hoofed omnivores known generally as farm hogs are the best source for real bacon, although I have had beef-sourced bacon that was quite tasty. Not non-fattening, but a good flavor and texture.

      I am looking forward to winter and my favorite weekend breakfast: toast shredded wheat (large) biscuits with sunnyside up eggs, and a plethora of bacon on the side. And V8 juice.

      Life is good in my kingdom.

      I think one of the real fans of bacon has the recipe for penne regate with bacon and cheese perpetually stuck on his fridge door.

    • Claw says:

      Yep, six different NSN’s for Bacon,Sliced, Cured or Smoked, Fresh or Canned, Raw or Pre-Cooked, with the most common being 8905-01-538-9113, which is for a fresh 150 slice package.

      • ninja says:


        CANNED Bacon????

        That is a FIRST for me…Never knew that existed!

        Canned Ham, yes. Canned SPAM..yes…

        But Bacon?

        Well, I learn something new everyday…Thank You, Claw!

        Speaking of canned bacon…I don’t ever remember Bacon in any C-Rats or MREs or T-Trays..Do you?

        Maybe those Ham and Motherf*!@ers would have been better if they were Bacon and Motherf*!@ers?

        Thank You again, Claw!!


        • Claw says:

          Yep, Canned Bacon. 8905-00-585-5805, #10 Can, Precooked, Sliced, wrapped in parchment paper.

        • Claw says:

          Here’s your bonus meat you probably never heard of before in the government inventory:

          8905-00-273-3622 Rabbit, Frozen, Cut Up, Grade A./s

          • 11B-Mailclerk says:

            Pad, Track, freeze-dried.

            Is that thing still MREs?

            • Claw says:

              Yes, now disguised as the woke/socially acceptable MRE menus of #7 (Brisket Entree) and #17 (Pork Sausage Patty, Maple Flavored)./s

          • ninja says:


            Interesting about the cut up frozen rabbit.

            Is it a Class I item?

            Thank You for sharing!


            • Claw says:

              Yes, Class I -Subsistence.

              And for those who want to be do-it-yourselfers and grow their own in the barracks:

              8710-00-410-1574 Rabbit Food, 50 lb Bag (Ralston-Purina product)

              • ninja says:


                You did not give a Spew Alert…

                THAT was HILARIOUS!!!

                “for those who want to be do-it-yourselfers and grow their own in the barracks”


                Thank You!

  5. Poetrooper says:

    Ol’ Poe does not like his bacon fried crisp but neither does he want it rubbery raw. Decades ago when he was traveling almost weekly and thus eating breakfast in hotel restaurants, he came to realize that there is no single word in the English language to adequately convey this condition so that your waiter or waitress can properly inform the cook.

    In the past when he has raised this issue, others have pondered this linguistic shortfall before usually suggesting the term “limp”, which while still inadequate (as raw bacon is quite limp) also sounds more like a term more suitable for use in a urology clinic.

    Any suggestions? 🤔🤔🤔

    • Ex-PH2 says:

      Crispy and stiff as a stick is usually what I cook up with bacon.

      But you want yours just below that, so it’s DONE but not OVERDONE AND STIFF. I’m not sure but with beef, that might be “cooked medium well”, so it’s still cooked through but not stiff as a plank.

      • Poetrooper says:

        As you note, Ex, there are terms for describing the desired condition of beef based on visible bloodiness and color, but those don’t apply to bacon, which is bloodless to start with and even with thick slices isn’t going to have a pink center.

    • RGR 4-78 says:


  6. OWB says:

    Some of us don’t mind just this side of burnt just beyond a crisp either. Sure, stiff but not quite burnt is best, but a bit over the top is fine here.

    And discovering the preservative free variety has been great. Amazing how much better the joints all work since eliminating nitrates and nitrites from the diet. Too many good options easily available now to miss them at all.

    Thanks for the reminder that it is past time for BACON!

  7. Sparks says:

    Ex-PH2, thank you, my Dear Lady, for your love of and homage to all American bacon!

    I always enjoy your Thursdays Are For Cooking and today was a tasty pleasure.

    Nothing smells, tastes like, eats like, or burps better than…Bacon!

  8. gitarcarver says:

    On the show “Gomer Pyle, USMC,” there is an episode where Pyle has to cook for a ranking officer.

    The officer said the breakfast was one of the best he ever had and wondered how the bacon was so perfectly crisp.

    Pyle says that he sprinkled a little bit of sugar on the bacon while it was cooking.

    It actually works. The sugar caramelizes leaving the bacon tender (not soft or overly crispy) and the crunch of the sugar.

    Today, there are a lot of recipes for cooking bacon with brown sugar in the oven (350 for 14 minutes or so depending on the oven). I have tried that as well and like it.

    As sugar / brown sugar is often a part of the curing process, it works well cooking with sugar.

    • AW1Ed says:

      A light drizzle of maple syrup works well, too. I prefer to oven bake my bacon using a half-sheet pan with a cooling rack at 350 for half an hour or so.

      A little experimenting with your oven and the cooking time and you can render the bacon from tender to crisp, as desired.

  9. 26Limabeans says:

    The leftover pan drippings can be made into explosives.
    And they were during WW2.

    • gitarcarver says:

      If your from the south, the pan drippings are always kept in a “grease pot” or “grease jar” and used as frying oils when frying other things. The oil / grease adds another level of flavor to the fried foods.

      Here is a search page from Amazon if’fn people want to look at them.

      I can remember the grease pots on the stoves of my grandmother and all my southern relatives. It was where the drippings were stored for later use.