What a wonderful, unexpected treat. Sunday Breakfast by Tom the Hubby.
We attended church last night, an option we don't normally take --which means Sunday breakfast is not normally a slow, leisurely affair. Today; however, it was.
He started with our own processed bacon.
Cooked in a cast iron skillet, seasoned by age.
Pressed to ensure crispiness.
Dried on a paper towel, awaiting plating.
You will see how delicious this was with the toast slathered in butter or grape jelly goodness next to the eggs either sunny side up (Tom) or broken yolk and swirled to make a wonderful yolkiness (Kathy).
Oooops!
Sorry.
Our taste buds got the better of the photo op.
Gone, gone, gone.
Yum.
11 comments:
I have several old skillets like that, well different sizes but all old ones that are worn smooth from decades of cooking. The oldest one and largest dates from nearly 100 years ago and was used by my grandparents. It was an easy way to get iron into a diet back then. They don't machine the new ones but leave them rough to save money but of course they are not almost non-stick like a properly prepared old one. Your bacon made me want to cook some but I don't have any right now.
Your bacon looks fabulous Kathy. I am glad you had a nice leisure morning and kudos to the hubby for cooking.
Yep, Sunnybrook, we've got the oldies, too. My favorite Dutch oven is a Griswold that belonged to my great aunt. Based on the trademark it was made sometime during the 1920's. It still has grease on the outside from meals cooked decades ago (sure, that sounds gross to all the youngsters out there but to those of us that have been cooking with iron our whole lives it's a mark of honor).
I found a Griswold from the '50's at a flea market a few years back buried in a pile of other cast iron stuff. It had never been used. I know there's a bunch of knock offs out there so you never know but this had the smoothest casting I've ever seen. You could tell how fine the sand must have been.
It cooks great and developed a nonstick surface quicker than any other skillet I've ever had.
There is no substitute for good iron cookware.
Another missed photo op!! LOL!! Happens here quite often!
I have an old bacon press that is shaped like a pig. :)
I've already eaten breakfast, but your description makes me think second breakfast is a good idea. Alas, I am also lacking bacon.
Awesome!
Have a blessed week! :o)
Ah man, you pressed all the juice out of them! The bacon grease is the best part! I don't really care for crispy bacon either. Or crispy chicken. I like it soft and juicy. Umm!
I've always wondered what a honey-barbecued slab of bacon would taste like. Nobody ever barbecues bacon.
Tom and I debate the crispy vs yucky, dripping fat! LOL I like it crisp but he loves it greasy and still soft. He can take his off early at least.
Crispy chicken but not crunchy for me. I think KFC is near raw, can't eat it. I always cook my chicken a bit longer, Tom will stop as soon as it runs clear.
Still, it work for us since mine just cooks longer. Now we do have a problem when it comes to spicy.
Hey, I just found a YT video of a guy grilling a slab of bacon with brown sugar, granulated garlic, ground cumen, pleasoning seasoning, and chili powder. Looks good too.
http://www.youtube.com/watch?v=E45RtbpRHsg
Bacon in a cast iron skillet.
Nothing could be yummier.
Great charcoal grill cook
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