Favorite use of bacon... in cooking! I mean yeah, I guess bacon would make an okay bookmark, but you'd get your pages all greasy (I get everything greasy anyhow), or a tasty tongue depressor, but here's your opportunity to share your favorite recipes where the almighty bacon transforms an otherwise blase meal. Here's my din-din tonight:
I whipped up some homemade pierogies earlier in the day. For those unfamiliar w/ Pennsylvania Dutchy cooking (they're actually Polish originally, but a staple food 'round here nonetheless), the pierogi is a cooked pasta shell filled w/ mashed potato, cheese and sometimes onion. In mine I use mashed 'taters made w/ sour cream and cream cheese (in place of milk), they keep better in the fridge and taste better. Add some shredded Monterey Jack and Swiss, wrap the suckers up and freeze 'em for later. When you're ready, just boil 'em for five minutes, drain 'em an they're good to go--in the pan, deep-fryer, or just plain boiled are fine. In this case, I'm sauteeing the lil' bastards in bacon grease and minced garlic.
I get eight strips of Kunzler's low-fat bacon to desired crispiness and toss in about sixteen freshly-boiled piergies. Toss in some freshly-chopped scallions, season liberally w/ onion salt, pepper, parsley, celery seed, and fresh chives. When yer just about done, dump some fresh-grated parmesan on the whole mess. Unlike the dry-as-dead-skin Kraft "shaker cheese", the block parm melts real nice. Dump the mess o' bacon, pierogi and such onto a plate and drop an 8-oz container of sour cream on top. Hoo lawdy, my plate done runneth over... my belch could kill a moose at twenty feet.
So what are you makin' with your bacon?