You wrap that around a bacon & cheese stuffed meatloaf and you have a bacon bomb. Or wrap your ribs and make them self basting. Or some Fireball Meatballs.

:-) :-) :-)

Playing with bacon is fun.

I like my bacon really crispy and with most of the fat rendered out. Low-fat bacon allows me to enjoy a lot more bacon.

Here is one. Bacon, scallop salad.

dcarch

I never thought of bacon as an architectural element before. What are those black bits? Caviar?

Our own DCarch's bacon work is way beyond Mr. Mandrik's. But Mr. Mandrik's humble presentation is something I can replicate.

Interesting that DCarch wants the fat cooked out of the bacon but happily enjoys sloppy fat in a sous vide cooked piece of meat.
Also finding it amusing that he/she never posts pictures in groups of fewer than 4.
Dedtired, I'll bet I could do that bacon weave too....wouldn't that be pretty ontop of a quiche?...Should have been at Mr Mandrik's camp....50 pounds....whoo hoo!
Linda c

Just don't eat more than your share of bacon if you are here in Pennsylvania.

(This would be funny if a nine year old kid hadn't been hurt - so it's really not funny at all, just bizarre.)I wonder who decided that a serving of bacon is three strips? And what exactly is a "rasher" of bacon?

Here is a link that might be useful: Bacon beating

dcarch, that is one of the most appetizing things you've done! Looks really delicious- since I love scallops and bacon.

I've felt like that grandmother!...one grandson seems to be able to inhale a strip of cooked bacon without even touching it! LOL!
A rasher is a strip of bacon....
And Beez...that scallop thing has been posted before.

Years ago....when we were all young and could eat what we wanted, my brother in law mentioned that he had never had all the bacon he wanted at a meal. I said come to our house and I'll cook bacon for you until you yell "uncle"!...We had a freezer full of our own bacon. I think he ate about half a pound....and that was enough.
Linda C

I haven't seen it before and I don't understand your hostility.

I had not seen it either, and it looks fabulous.
How did you make the bacon, cook it in the oven around a can or something? What temp, how long.
Thanks

Posted by dedtired "----- What are those black bits? Caviar?"

Those are chopped black garlic bits in the dressing.

Posted by mustangs "Our own DCarch's bacon work is way beyond Mr. Mandrik's. But Mr. Mandrik's humble presentation is something I can replicate."

I think you can make wonderful, perfect, thoroughly crispy bacon in a Nesco roaster. :-)

Posted by lindac "Interesting that DCarch wants the fat cooked out of the bacon but happily enjoys sloppy fat in a sous vide cooked piece of meat. ------"

I bacon your pardon. Aren't you rasher to judgment too quickly? Do you have to eat fat just because it is in front of you?

Posted by bumblebeez "dcarch, that is one of the most appetizing things you've done! Looks really delicious- since I love scallops and bacon."

Thanks. Scallops and bacon make the perfect classic pairing.

Posted by punamytsike "I had not seen it either, and it looks fabulous.
How did you make the bacon, cook it in the oven around a can or something? What temp, how long. Thanks"

Thanks.

Having said that scallops and bacon make the perfect pairing, unfortunately, it is very difficult to cook them together well. It takes high heat and long cooking time to cook bacon, by the time the bacon is crispy up, the expensive delicate scallops will become totally tire rubber.

This method is my way of dealing with the issues on many levels.

The bacon rashers are slow baked (temperature and timing are dependent on your appliance) to crispy on a form to allow most of the fat to be rendered out. The fat and some bacon juice is used to bag the scallops in a sous vide cooker set at a perfectly medium rare temperature. Obviously the scallops will be done to absolute perfect doneness with bacon flavor infused. Finally, the scallops are quick-fried in screaming hot frying pan in a few drops of bacon fat. A few seconds each side is all you need to get them caramelized without overcooking.

This way I can have a heavy dose of bacon without guilt because most of the fat has been rendered out, the scallops are deeply bacon flavored yet never overcooked.

dcarch

"I bacon your pardon. Aren't you rasher to judgment too quickly? Do you have to eat fat just because it is in front of you?"

Dcarch - leave it to you to turn a completely snarky comment into absolute hilarity!

Thanks for the laugh ........and now I need to rush out and get some scallops and bacon.....my mouth is watering.

T

Hi everyone :
I didn't know Dc was at it again.

Missed out on the fun time, although some people are a joke , all the time.
Not referring to DC's Post.

***********************

There are 2 definitions , of " Rasher ",
1. A thin slice of bacon, Fried or Broiled.

2. A dish or order of thin slices of fried or broiled bacon

I looked this up in a Dictionary.

Right above this was a definition of " Rash ".

( Characterized by ill-considered haste or boldness; impetuosus ).

DCarch:
I don't care what anyone else says.

I think your presentation is great as usual.
You may be a little eccentric,LOL !!!
as many great people .

Wish I was in that catagory !!!

Although I may be close, because I hear comments like,
" he is a wierdo ".

*********************

Some have to run to Google and then put in their comments?
to show how smart they are ???
*********************************

Have to go now, watching the Phillies Game and
the Casey Anthony closing arguments.

Don't eat too much Bacon.
LOU

Dc - I am curious why you havent done your bacon sous vide? Would you be able to make scallops wrapped in bacon sous vide and not worry about over cooking them?

Alexa

"Dc - I am curious why you havent done your bacon sous vide? Would you be able to make scallops wrapped in bacon sous vide and not worry about over cooking them? Alexa"

A great question.

I sous vide the scallops at 120 F. At this temperature, the scallops have this incredible creamy yet firm texture but not raw. However, at 120 F the bacon is still raw pork even it has been cured. It is not possible to render the fat out and make it crispy at this temperature.

Perhaps if Canadian bacon or Irish rasher are used instead; it is more common to eat the fat also with them.

dcarch

Posted by hawk307 :

"Hi everyone : I didn't know Dc was at it again. ----"

Old dog new tricks? Old tricks old dog? New dog new tricks? I am confused. :-)

"--There are 2 definitions , of " Rasher ", ----"

Oh yeah? So you think you have the only answer? You are the authority? :-)

"---DCarch: I don't care what anyone else says. I think your presentation is great as usual.
You may be a little eccentric,LOL !!! -----"

Maybe I have Mr. Abby Normal's brain?

"---Some have to run to Google and then put in their comments? to show how smart they are ???----"

You must be talking about me. I am the only one who Googles to show how smart I am. Here is what I found Goolgling:

[Irish bacon may also be called rashers.

The Traditional Back Rasher with a high meat quality and unqiue succulent taste.
The Maple Cured Rasher, smokey with a sweet aroma for an indulgent, mouth-watering treat and the Beechwood Smoked Rasher for a robust, delicious taste; perfect on it's own or as a five-star bacon sandwich.
What is a rasher of bacon? A rasher is a single slice of bacon or raw pork, ----- that it can (also) be a serving of several such slices. ---]

dcarch

Cynic, my SIL, Chris, makes that mealoaf wrapped in bacon. It's pretty darned good, but I can feel my arteries snapping shut, LOL.

The Irish side of my Irish/Native American family always told me a rasher of bacon was a serving, which was definitely more than 3 slices. Of course, those were farmers who worked hard and could consume more calories than those of us who don't do that physical labor.

I think portions are all controlled now by weight in ounces, I know a serving of beef is 3 ounces and we always ate more than that, although now I know it was bad for us.

I've always loved the scallops wrapped in bacon, but learned quickly that the bacon had to be partially cooked before I could wrap the scallops and cook them.

I like the bacon presentation, but I don't have the patience to even try to replicate it, I'd just eat the bacon and scallops and have no materials left for artistry, LOL.

Annie

The alternative is to use super thin sliced bacon to completely cover the huge diver scallops (not just a band around the perimeter) and drop them in the deep fryer. That is what one of the restaurants I used to work for in Maine did - they were sublime! They were served with real maple syrup on the side and that just completed the entire experience. Of course, when your toes are still sandy from the beach, anything tastes great. LOL!

Alexa

Alexa - the scallops you have just described sound out of this world! I myself would have to skip the maple syrup though. I can't even be in the same room with anything maple. The smell makes my stomach turn.

Mapleless Teresa

Ironically, the best combination of flavors and textures meal I ever had was scallops and maple polenta. That was an eye-opening experience many years ago. Yum! I'll take your portion this time Teresa.

P.S. Keep on smiling D!

maple polenta???? Need more info on that!!