Comments on: Maker’s Mark Ice Cream with a Maple Caramel Swirl and Candied Bacon Bits http://mooflyfood.com/baconicecream/ recipes to live for Wed, 29 Jun 2011 20:15:10 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: cdub http://mooflyfood.com/baconicecream/comment-page-1/#comment-1735 cdub Wed, 14 Jul 2010 04:45:58 +0000 http://mooflyfood.com/?p=8#comment-1735 i actually fried up the bacon in roughly thirds (2 inches) then candied. someone was saying that today that they do it in the over with brown sugar, but i think you're right about floppy. i like they crunch it adds to the texture. i actually fried up the bacon in roughly thirds (2 inches) then candied. someone was saying that today that they do it in the over with brown sugar, but i think you’re right about floppy. i like they crunch it adds to the texture.

]]> By: mooflyfoof http://mooflyfood.com/baconicecream/comment-page-1/#comment-1733 mooflyfoof Tue, 13 Jul 2010 06:25:53 +0000 http://mooflyfood.com/?p=8#comment-1733 cdub: Huh - you're totally right about the water in the caramel. I'm pretty sure the water goes in at the beginning with the maple syrup, sugar, and salt. Sorry about that - I'll fix it. Thanks for pointing out the mistake! I'll have to try candying the bacon whole in the skillet. I know when I tried to candy it whole in the oven it really didn't work (too floppy). cdub: Huh – you’re totally right about the water in the caramel. I’m pretty sure the water goes in at the beginning with the maple syrup, sugar, and salt. Sorry about that – I’ll fix it. Thanks for pointing out the mistake!

I’ll have to try candying the bacon whole in the skillet. I know when I tried to candy it whole in the oven it really didn’t work (too floppy).

]]> By: cdub http://mooflyfood.com/baconicecream/comment-page-1/#comment-1732 cdub Tue, 13 Jul 2010 02:42:12 +0000 http://mooflyfood.com/?p=8#comment-1732 am i missing something? what do you do with the water for the caramel. i don't see that it gets used. also it was easier to candy whole strips of bacon and then cut them into smaller bits. the first try produced something more like bacon brittle (which was pretty tasty too!) am i missing something? what do you do with the water for the caramel. i don’t see that it gets used.
also it was easier to candy whole strips of bacon and then cut them into smaller bits. the first try produced something more like bacon brittle (which was pretty tasty too!)

]]> By: mooflyfood » Blog Archive » Bacon Pretzels with Maple-Dijon Dipping Sauce http://mooflyfood.com/baconicecream/comment-page-1/#comment-1727 mooflyfood » Blog Archive » Bacon Pretzels with Maple-Dijon Dipping Sauce Fri, 07 May 2010 19:14:36 +0000 http://mooflyfood.com/?p=8#comment-1727 [...] Francisco Bacon Camp. I had a little trouble coming up with something to follow my award-winning entry last year, but ultimately decided to just chill out and make something that tastes [...] [...] Francisco Bacon Camp. I had a little trouble coming up with something to follow my award-winning entry last year, but ultimately decided to just chill out and make something that tastes [...]

]]> By: mooflyfoof http://mooflyfood.com/baconicecream/comment-page-1/#comment-1358 mooflyfoof Thu, 07 Jan 2010 18:41:32 +0000 http://mooflyfood.com/?p=8#comment-1358 Hi Katie, Thanks for the tip, but if you read my whole post, you can see that I tried that initially and it did not work at all. The bacon did not crisp up, no matter how long I left it in and how much sugar I added. I think the moisture/fat content of the bacon I used was too high to bake it and get good results. - Heather Hi Katie,
Thanks for the tip, but if you read my whole post, you can see that I tried that initially and it did not work at all. The bacon did not crisp up, no matter how long I left it in and how much sugar I added. I think the moisture/fat content of the bacon I used was too high to bake it and get good results.
- Heather

]]> By: Katie Vonderhaar http://mooflyfood.com/baconicecream/comment-page-1/#comment-1356 Katie Vonderhaar Thu, 07 Jan 2010 17:24:02 +0000 http://mooflyfood.com/?p=8#comment-1356 You need to cook the bacon in the oven. This will work much better: http://www.thekitchn.com/thekitchn/ingredients-meat/try-this-candied-salted-bacon-096893 You need to cook the bacon in the oven. This will work much better:

http://www.thekitchn.com/thekitchn/ingredients-meat/try-this-candied-salted-bacon-096893

]]> By: n http://mooflyfood.com/baconicecream/comment-page-1/#comment-881 n Fri, 18 Sep 2009 16:17:47 +0000 http://mooflyfood.com/?p=8#comment-881 cook the cut up bacon, drain on paper towels. put some sugar on a sheet of waxed paper. Cook the syrup and add the bacon bits to coat. with a slotted spoon (to drain the syrup) scoop the bacon out and immediately toss in the sugar to coat. the sugar dries on the syrup and makes it easier to keep bits separate. the longer it dries out, the better. it's like making candied rind. cook the cut up bacon, drain on paper towels. put some sugar on a sheet of waxed paper. Cook the syrup and add the bacon bits to coat. with a slotted spoon (to drain the syrup) scoop the bacon out and immediately toss in the sugar to coat. the sugar dries on the syrup and makes it easier to keep bits separate. the longer it dries out, the better. it’s like making candied rind.

]]> By: mooflyfoof http://mooflyfood.com/baconicecream/comment-page-1/#comment-569 mooflyfoof Fri, 24 Jul 2009 16:51:55 +0000 http://mooflyfood.com/?p=8#comment-569 That sounds delicious! Please let me know how it goes. :) That sounds delicious! Please let me know how it goes. :)

]]> By: Liz http://mooflyfood.com/baconicecream/comment-page-1/#comment-568 Liz Fri, 24 Jul 2009 15:02:31 +0000 http://mooflyfood.com/?p=8#comment-568 I have some bourbon cherries from a friend that I think would make a great ice cream, but have been putting it off because I haven't had time to experiment. Thanks for the base recipe here--bacon sounds delicious but I'm trying it with cherries first! I have some bourbon cherries from a friend that I think would make a great ice cream, but have been putting it off because I haven’t had time to experiment. Thanks for the base recipe here–bacon sounds delicious but I’m trying it with cherries first!

]]> By: mooflyfood » Blog Archive » Quick & “Dirty” Rice http://mooflyfood.com/baconicecream/comment-page-1/#comment-398 mooflyfood » Blog Archive » Quick & “Dirty” Rice Wed, 17 Jun 2009 03:49:38 +0000 http://mooflyfood.com/?p=8#comment-398 [...] pork, celery, green bell peppers, chicken livers, and chives. What we did have was a whole lot of bacon grease, the aforementioned Andouille sausages (surprisingly not very spicy), celery seed, and red [...] [...] pork, celery, green bell peppers, chicken livers, and chives. What we did have was a whole lot of bacon grease, the aforementioned Andouille sausages (surprisingly not very spicy), celery seed, and red [...]

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