Bacon bake: bacon for the whole week

Every weekend, I cook up bacon for the full week. Here’s how:

Step 1: Pre-heat oven to 425.

Step 2: Line a cookie sheet with some aluminium foil.

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Step 3: Fill tray with bacon.

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Step 4: Place tray on top shelf of oven and bake for 15-20 minutes, depending on thickness of bacon and how well done you prefer it.

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Step 5: Optional: for extra crispy finish the bacon quickly in a hot pan.

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Step 6: Let bacon cool on a plate with paper towels to suck up the grease. Salt and pepper while still hot if you like. Serve with eggs.

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Step 7: Take all the leftover bacon,, roll it up in the paper towels, and place in a ziplock bag in the fridge. All week grab a slice or two each morning to heat up in your pan while cooking breakfast. Clean up is easy, as you just roll up the aluminium foil with the grease in it once it cools.

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Bonus tip: save that bacon grease. The bacon grease laden paper towels are great tinder for jump starting your charcoal grill and the bacon grease can be used to grease your pans with a little bacon juice.

A little meat goes a long way

Breakfast omelettes are great, especially with a dash of meat and some meat substitutes.

Take two strips of bacon from the full tray of bacon you cooked on the weekend, chop them up into little bits and dump them in an egg pan with chopped up onion (about a 3rd of a baseball-sized yellow onion will do).
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Melt a slab of butter over the mix, pepper, and let it simmer over medium heat until the onions turn translucent. Then add 2-3 eggs on top.
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Wait until the eggs are more or less white and then flip the entire omelette. As the other side cooks, sprinkle a little bit of cheese on top to melt.

Remember, cheese comes from milk and milk comes from cows, so it’s basically a meat substitute made from meat juice. Also, if you believe chicken is a type of meat, then I suppose the eggs are another meat substitute.

Serve sans toast, because carbs are the devil. Eat half a banana for the potassium. Bon appetite!

Meatgasm reborn!

Back in 2007, I used to own a blog called Meatgasm that was dedicated to all the meats that are good to eat (which as we all know is basically all of them). And then I made one of the largest mistakes of my life… I let the registration expire.

Someone squatted on the domain. I thought it was lost forever.

But here it is. Freshly re-registered to me. Stay tuned. Things are about to get meaty.