The Dive Watch Connection

I've been trying to follow a heart healthy diet since my surgery.

I haven't eaten any bacon in over two months.

I decided to cook up some bacon to eat "sparingly".


It didn't go so well.

if you were trying to incentivize yourself to eat only a tiny bit... i'm thinking you succeeded.

Jerky!

Live it up on the bacon, its actually good for your heart!

https://www.youtube.com/watch?v=DI92VHEmSb0

looks like left over shit in the bottom of your oven.

get some bacon back next time.

I'm an "all things in moderation" kind of person when it comes to food.

The only thing I am purposefully trying to avoid is highly processed food, but even that is challenging.

British bacon or "back bacon" is pretty good if you can find it. It is meatier.

Much better.

djh1201 wrote: ↑

Wed Jan 25, 2023 1:46 pm

Live it up on the bacon, its actually good for your heart!

https://www.youtube.com/watch?v=DI92VHEmSb0

Yep... Seriously it is the sugar/carbs that does most of the damage... unfortunately our country is so dependent upon cheap corn sugar and most of the studies have been bent to vilify fat and ignore the effects of sugar. Studies are finally starting to come around now. Feel so much better when I'm on a Keto diet...

I'll remove my tinfoil hat now.

dnslater wrote: ↑

Thu Jan 26, 2023 1:50 pm

djh1201 wrote: ↑

Wed Jan 25, 2023 1:46 pm

Live it up on the bacon, its actually good for your heart!

https://www.youtube.com/watch?v=DI92VHEmSb0

Yep... Seriously it is the sugar/carbs that does most of the damage... unfortunately our country is so dependent upon cheap corn sugar and most of the studies have been bent to vilify fat and ignore the effects of sugar. Studies are finally starting to come around now. Feel so much better when I'm on a Keto diet...

I'll remove my tinfoil hat now.

Legit comments. Keep your hat on.

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Wario406 wrote: ↑

Fri Jan 27, 2023 9:26 am

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Wario406 wrote:


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That’s a classic burn!

That said, my wife does it in the oven but I have no idea on her time and temps. I mainly use the Costco pre-cooked that only requires about 30-60 secs in the microwave.

BacoNoir wrote: ↑

Sat Apr 01, 2023 11:12 pm

I mainly use the Costco pre-cooked that only requires about 30-60 secs in the microwave.

i saw an article about "sous viding" bacon, which i'm guessing is fairly similar to getting costco pre-cooked. i've been tempted to try it.

for oven, i use the built in "bacon 101" program in my anova steam oven, which steams it first then browns it. works really well.

Today's batch.

mattcantwin wrote:Today's batch.

Looks great. Im f’ungry!

mattcantwin wrote:Today's batch.

I’d hit that!

Yeah, oven 400 degrees - :25 min

Also, go crispy not chewy

deepcdvr wrote:Yeah, oven 400 degrees - :25 min

Also, go crispy not chewy

deepcdvr wrote: ↑

Sun Apr 02, 2023 5:18 pm

Also, go crispy not chewy

Are we still talking about bacon?

I use an air fryer 200c for 12-15 minutes
Eaten and cleaned up by the time a conventional oven takes.

Hey Matt, keep up the good fight. Transgressions will always occur, but climb back on that horse.

pacifichrono wrote: ↑

Mon Apr 03, 2023 4:05 pm

Hey Matt, keep up the good fight. Transgressions will always occur, but climb back on that horse.

Thanks, Tom.


My wife said the same thing to me last night.

gwells wrote: ↑

Sun Apr 02, 2023 5:47 am

BacoNoir wrote: ↑

Sat Apr 01, 2023 11:12 pm

I mainly use the Costco pre-cooked that only requires about 30-60 secs in the microwave.

i saw an article about "sous viding" bacon, which i'm guessing is fairly similar to getting costco pre-cooked. i've been tempted to try it.

for oven, i use the built in "bacon 101" program in my anova steam oven, which steams it first then browns it. works really well.

I love my sous vide cooker stick and use it all the time, but it seems like a lot of work for bacon... when the pan is sitting right there.

It does work great for pork belly though... then finish on the grill or hot cast iron.

i think the idea is you can sous vide it, then package and freeze, and then it's a quick cook whenever you want bacon since it's just a sear to crisp. i'm curious about how it would affect rendering and texture. might be great, might not. but i'm willing to risk a pound of bacon to test it at some point.

fwiw, you can package it the way i package my home smoked bacon. i take a big sheet of press'n'seal and lay it on the counter. put a slice on the end, fold it over. stack another slice on the folded piece, fold again, rinse repeat. then freeze. when it's time to make bacon, i can pop off exactly how many slices i want and leave the rest frozen. so if precooked and done that way, if you want three slices quick, just pop em off and sear them.