Dcarch,
Fantastic idea. Where can I get the clips?

I will never look at office supplies the same way again, LOL.

Rumor has it "that those binder clips are made in China of a plastic that becomes toxic when heated and causes penile cancer and makes any remaining testicular material shrink to raisinettes."

Thought I'd let you know. You can thank me later. ;)

papanda, I get them at Office Depot, I use them to clip bags of chips, sleeves of crackers, etc. to avoid staleness, they come in boxes of 12.

I don't think I'm going to use them on bacon, though. Elery says I'm the only person he knows who has a jar on the counter marked grease and who actually keeps bacon grease in it!

Annie

The important thing is that we all need to be doing the best for our health and worrying about bacon fat is associated with a variety of serious health issues.

There, I fixed that for you.

I prefer need my bacon a little thicker sliced and a lot less crisp than that pictured.

looks a little like beggin' strips to me....not that that's a bad thing.
Linda C

Annie,
When we had horses we always had a jar of bacon grease on the counter. We saved it to rub on the horses hooves. It kept the hooves from splitting especially when the horses were unshod in winter.

Plus Dad liked fresh caught smelts shaken in cornmeal and fried in bacon fat.

Who would think of using binder clips in this manner? dcarch of course! I love how the fat drips away!

Bacon grease is saved here too. Nothing better than sliced potatoes fried up in some good old pig fat, or eggs "up" in some.

And I get my clips from the office......funny how they jump into my tote bag.

Add this old gal as a bacon on the counter cook too. BTW, for what it is worth, I eat all dairy (not skim either), eggs, pork, red meat...almost zero fish. I try to never use hydrogenated anything and use whole grains when possible. Just had full blood workup.....My cholesterol was called 'excellent'.

We tend to get way too much health info from the television.

I use binder clips for paperwork and like Annie, to close chip bags.

I never thought to steal them, I just buy them at Office Depot.

Shaun, that's not stealing, it's a perk of Peppi's job. :-)

I think they cost me less than $3 a dozen...

Annie

Annie is correct, I am not stealing them. Since we have work from home privledges, we are encoraged to take office supplies home with us, rather than buying them at a higher cost and expensing them back. And until recently we recieved "care packages" sent to the house but we asked them to stop as I have about 3 cases of printer paper, a case of clips and enough pens to paint the walls!

Taking of company property can result in termination. While I grouch about it, I do really like it, and the paycheck. Stealing clips ain't worth losing it over.

Well, the way I was brought up, it is dishonest to take things without paying. Other peoples property should be respected.

dcarch -- that is the coolest thing! What temp do you cook the bacon on, and roughly for how long?

Interesting idea! I use bungee cords to flatten out steaks, just clip the ends to the steak and wrap around the pan, and C-clamps to keep the legs on a turkey together and a staple gun to close the stuffing into a chicken. But you have to count the staples so you remove them all.
You think I am kidding? yep!
We eat first with our eyes, but to be appealing it must first of all look like delicious food, not just a design on a plate.

Just to be sure I understand you Linda, are you implying that the creations of dcarch are just designs on a plate and do not look like delicious food, therefore they are unappealing?

Jim

"Posted by lindac ------ looks a little like beggin' strips to me....not that that's a bad thing. Linda C"

Not a bad thing at all. They must have spent $ millions to perfect the look and taste before they market it. I hardly spent a couple of lousy bucks.

"Posted by metaxa -------- and worrying about bacon fat is associated with a variety of serious health issues. ------"

No I donÂt worry about bacon fat. I just donÂt use bacon fat in cooking because I have too many other options, and because I donÂt use bacon fat, I can afford to eat lotÂs more bacon.

"Posted by fearlessem ----- -- that is the coolest thing! What temp do you cook the bacon on, and roughly for how long?"

That one was done at 350 degrees. About 30 minutes.
This one was done at 300 degrees. About 40 minutes. English muffin, bacon, lettuce, Green Giant Tomato and watermelon rind:

"Posted by lindac -------Interesting idea! I use bungee cords to flatten out steaks, just clip the ends to the steak and wrap around the pan, and C-clamps to keep the legs on a turkey together and a staple gun to close the stuffing into a chicken. --------------------"

I use duct tape. Much simpler using duct tape. :-)

"----------We eat first with our eyes, but to be appealing it must first of all look like delicious food, not just a design on a plate."

And that should be on a big poster and hung in every kitchen; and what a complement it is coming from you that any one of my dishes can be considered a "design".

"Posted by jimster ----- Just to be sure I understand you Linda, are you implying that the creations of dcarch are just designs on a plate and do not look like delicious food, therefore they are unappealing? Jim"

I canÂt possibly be insulted if the BLT dish didnÂt look delicious to LindaC. I didnÂt make the bacon, I didnÂt make the wrapping, I didnÂt make the lettuce, well, I did grow the tomato. I will challenge LindaC if she thinks the tomato tastes bad. :-)

dcarch

decarch, wouldn't that particular roll actually be "duck" tape? ;-)

And I'm not giving up my grease jar!!! I will admit that when it gets too old or too full, I mix some bird seed in the grease and freeze it for homemade suet cakes. The nuthatches and woodpeckers love it.

Hey, I don't want to be a pig about it and enjoy it alone. Get it? Pig? Bacon? Oh never mind...

Annie

Dcarch, you never cease to amaze me with your ingenuity.

And another thing that amazes me is how anyone can go without ever cooking with bacon fat! I may just have to die before my time, but it will be worth it to have bacon fat in my green beans and also my marinara.

Annie, LOL good one! Some times you can be a ham and you are never boaring. You gave me belly laughs.

I do beleive that if you pig out on bacon fat, itÂs no hogwash that it does things to your arteries.

dcarch :-)

Now I remember why I hang out around here.

Next time my grandson asks why it is called duck tape I will have an answer. Unlike the last time.

Jim

You guys are quacking me up!! (groan...sorry)

Di

Who would I rather have dinner with, the President or dcarch? Sorry, dcarch, for asking such a question, what's for supper?

earl?

Are you the very famous tomato grower, the one and only earl?

dcarch

Hi, Earl!! Nice to see you! You new here? Not new to the Garden web, I see! You have been hanging around the tomato forum, welcome to the place where we all talk about how to cook those veggies.
Do you have a favorite tomato recipe?
Linda C

Dcarch:
I think you spend more time giving all the very diplomatic answers,
than you do with your great creations.
Which do we have a better time with ???

The clips you used are all metal, I resume. Think a plastic clip would melt.

Is that an Aflac Commercial ??? Or Duck Tape???

Now I know what Grammy Quackers are !!!

Detired :
That's why I hang out too. I use the metal Clips.

Beverly:
I read your thread too fast.
Thought the last part was " also in my Marijuana "

String beans are good with pieces of Bacon for flavor.
I dump the fat. In winter I use it for bird seeds.
Do your thing!

Never thought of it, birds have Arteries, I think ?
Lou

PS:
DC, keep them coming

My mother in law used to have a fit if she saw me throw out "liquid gold" (ie bacon fat). That was before her quadruple by-pass! She went through pure hell after a heart attack and surgery.

My grandma used to cook quite a bit with bacon fat (yummy sauteed cabbage) -- she lived to a ripe old age of 86 with ever having a heart attack or stroke.

I'll eat bacon for sure but the fat goes into a coffee can and into the trash.

Send all bacon fat to:

Metaxa
Vancouver Island, BC
Canada.

Signed: Metaxa (normal blood pressure, high-normal cholesterol, Alpine hiker, camper extrordanaire, known to drink a beer or two.)(correlation is not causation, people.)
(!!!)

DC, I think this was copied from your idea.

Signed,
Another bacon grease hoarder.

Here is a link that might be useful: Bacon Wave

(I buy already-cooked bacon.)

"Posted by lindac ------Hi, Earl!! Nice to see you! You new here? Not new to the Garden web, I see! You have been hanging around the tomato forum, welcome to the place where we all talk about how to cook those veggies.
Do you have a favorite tomato recipe?
Linda C "

Indeed! that is the earl I know. Such a pleasant surprise to see him here. Goes to show you, you never know who lurks around here.

Earl is the most knowledgeable, humble and masterful of the tomato growing world (as well as in many other vegetables).

Dukerdawg (duane) knows what I am talking about, if there is a Pulitzer Price in pulled pork preeminence, earl would win it every time.

Earl, if you would be kind enough to share with us your pulled pork preparation secretes?

dcarch

Well, I have developed high blood pressure about a year ago, but I've had cholesterol well over 400 since my 20s, when I first had it tested, probably it was before. the second time I had it tested it was 510. So, I lost weight, walked every day, became a vegetarian. I ate oatmeal and beans and apple pectin, tried red rice yeast extract and niacin. Yup, it went down to 498. Ahem.

The doc says it's strictly a genetic fluke, and that nothing I ate or didn't eat was going to lower it to a reasonable level.

So, my use of bacon grease neither increases or decreases my cholesterol level. The physical work involved in throwing hay, running the rototiller, digging post holes (yeah, by hand), shoveling calf pens and general farm chores along with the two miles I walk daily keep me in pretty good shape, but don't have any impact at all on either my blood pressure or my cholesterol, but my recent stress test was "really good for a woman my age". LOL Since I don't smoke or drink, I can't give up either of those.

Nope, I'm keeping the bacon grease, thanks. I'll give up trans fats and corn syrup instead.

Annie

"Earl, if you would be kind enough to share with us your pulled pork preparation secretes?"

When Earl posted that a while back, I finally was able to make good pulled pork. I think I would benefit from a refresher course. I seem not to have saved his instructions.

His big hole method of planting tomatoes is a winner also.

Jim

Annie,

Do you have some Italian blood in your lineage?

In an area of Italy, there is a group of population whose has alarmingly high cholesterol level, yet they are in good health.
They seem to have a mutation of high density lipoprotein (HDL) cholesterol called Apolipoprotein A-I Milano which is suspected of reducing the risk of heart and cardiovascular disease.

dcarch

No, no Italians in my family at all. I'm Native American (Pottawattomi) on both sides of the family with a dash of Irish and French Canadian.

My Grandfather on Mom's side seems to be the root of this particilar problem, which my doctor called "familial hyperlipidemia".

Heck, I don't think anyone in my family have ever been CLOSE to Italy, LOL, so we can't blame the Italians for this one.

Annie