Bake off the whole package of bacon and store the half strips in a tupperware container in the fridge or freezer. That's what Tupperware containers are MADE for. In these days of so much wrapping wastage, complaining that flour comes in a 10 or 20 kg bag is a 1st world problem. Invest in one of those large dog food containers ... with wheels.
@@laraq07 I mean, I wouldn't know how I'd get 20kg flour up the stairs to my flat but otherwise... I agree. Tupperware is great! And there are pretty cheap ones in all sizes you can buy online.
I understand why Americans like their bacon crispy. It’s because it’s mainly fat. Here in the UK our bacon is mainly meat with a rim of fat . If we cooked our bacon really crispy it would resemble leather. I love your content. It’s so varied and appeals to everyone.
Love watching you Beryl. Pro tip :: anytime you have to make bacon and croutons, fry the croutons in the bacon fat! The croutons are crunchy/fried on the outside while still having a tender interior. Hope you get to try it out :)
Oh! We have a dish called Æbleflæsk in Denmark too, so sort of like the nederlands one. But our dish is not a pancake but pan dish of caramelized onions, bacon and apples. Super tasty too but quite different yet so similar.
I think the translation of the Swiss recipe went a little wrong Beryl. I think she meant to say "heavy cream". Meaning you don't have to whip it, but just mix everything together to a sauce. Of course it won't change the taste, but the texture (ratio is 200ml of cream to 1.5 Tbsp of ketchup and 1 Tbsp of Cognac). Another variation is to use veal instead of pork, which makes it more expensive though.
Acculy we have a recipie in sweden that used whipped heavy cream with a kinda ketchup with some chili in it. We use kassler and pineapple and put sauce over it and some grated cheese and bake in oven. Eat with basmati rice
I'm an American sausage maker and have worked in the meat industry for about a decade. American bacon needs to be in a vacuum sealed environment or it will discolor rapidly and/or render it's high fat content. I personally fold unused portions in a plastic bag put in the freezer.
Shes right it does make sure the flour is fully hydrated but it also lets the gluten relax and makes your crepes softer and less chewy❤ and this is a good thing to do with all pancakes, esp if you overmixed the batter
If I open a package of bacon, I always cook the whole thing. Un eaten cooked bacon will last for days in the fridge and we always go through it pretty quickly.
Most Żur's in Poland actually consist of boiled potatoes too:) So next time you make one do not hesitate to add some potatoes to it;) Also, if you make it again it's best using the actual 'fresh' sour base, instead of dry instant one that you used here:)
I've got the feeling the Swiss dish was probably not prepared quiet right. My guess would be, that the seasoned whipped cream is supposed to melt onto the piping hot fillets, so it becomes kind of a cream sauce with cognac, which is kind of a normal sauce to serve with certain meats. I could be wrong though...
I think if I were to make that recipe, I would sub sour cream for the whip cream, I know that's not the actual Swiss dish but to me, I think it would taste a bit better and go with the pork better.
Swiss here, while there might be many varieties, there is one recipe everyone kind of grew up with (and was handed the cookbook, it was included in, when moving out 😂) The version I know very well (although I added more ketchup, cognac & spices 🤭) layers the cream - at latest - 10 min before the meat was ready, on top of it, providing it to melt & all the flavours to mix well. However, I guess every family has it‘s own version & techniques and Beryl still did a very good job ☺️ (and after all, there‘s no point in arguing about „taste“ or preferences 🤷♀️😉) Wishing everyone reading this „e Güete“/ „enjoy your meal“ 😉
Bacon is one of those foods you can add to pretty much anything. Soup, salad, sandwiches, pasta, any meat dish, even ice cream. I like it added to potato leek soup, mashed potatoes, turkey stuffing, pasta with butter, parm and bacon.
I grew up near the Dutch border in northern Germany and we have buckwheat pancakes with bacon and sugar beet syrup. I'm going to try them with apples though. Sounds really good to me. To this day it feels naughty to me to eat pancakes for breakfast because we would also eat them for lunch or dinner.
Same! I didn't like the sugar beet syrup when I was younger, so my grandma started to put apples in the pancakes for sweetness, so even closer to the Dutch version. They were so good! Never learned how to make them and now grandma passed. Should have really asked her to write down the recipe...
I finally made bacon pancakes too!! I cooked up a bunch of thick-cut maple bacon, made a simple sourdough pancake batter, dipped the pre-cooked bacon in and grilled up a big batch. Froze the leftovers for later. HEAVENLY!!! 🥞
This vinegar salad dressing is my grandma’s go to dressing for cucumbers and cabbage. Also, she would put it on fresh hot boiled red potatoes from the garden❤️ It is like a flash back to a hot humid midwestern summer’s dinner.
Hi. A tip I learnt from UA-cam regarding storing leftover bacon: Concertina/pleat a large sheet of parchment paper and put the individual strips into separate folds. Fold together, place in a container and freeze. Your bacon strips won't be stuck together next time you need some.
21:40 - Hi, Beryl! I feel your pain about the flour bags. When you open a paper bag of flour, it's impossible to reseal it, so it gets everywhere, makes a huge mess, and probably attracts critters .... but I recently discovered an ingenious yet simple solution to that problem! I always keep zip-top gallon freezer bags around, so one day I took a paper bag of flour and dumped it into a zip-top bag, and voilá! No more flour mess! 😁 You can either empty the flour from the paper bag into the freezer bag, or drop the whole flour bag into the freezer bag, but either way, it works! I do the same thing with white sugar, and also brown sugar to keep it from getting stale and rock-hard. Also, the freezer bags have a handy little write-on strip, so you can label the bag with the contents and the date, so you always know how old your flour is!
@@MamaCat956 I know, I said that. "You can either empty the flour from the paper bag into the freezer bag, or drop the whole flour bag into the freezer bag"
My Polish mother made 2 types of sour soup. One was zupa szczawiowa which was sorrel soup. The other was zupa ogorkova a dill pickle soup I made this for a party where my future husband attended. Needless to say we fell in love over that soup and the cheesecake I made for dessert.
Pickle soup is my y husband's favorite. His mom makes it every time we visit. I made gluten-free żurek for Easter using the brine from my home fermented pickles instead of the traditional fermented bread liquid.
Sour soups are the best. My favourites are white borscht (similar to żur, but using fermented wheat flour instead of rye flour), red borscht (from fermented red beets; nowadays many people cook a soup from fresh beets and call it a borscht, but this is an impostor, not a real borscht) and kapuśniak (made from fermented cabbage/sauerkraut). Fun fact: fermented sorrel soup in Ukrainian cuisine is called green borscht.
Żur is better if you buy liquid żur (should be available at any Polish store). The flour settles to the bottom and you pour off the clear liquid into the soup (then put more water into the bottle and wait for it to ferment again).
Around 8 years ago I watched the Edgy Veg UA-cam channel where she made rice paper bacon and we were hooked. Her recipes uses rice paper, nutritional yeast, garlic powder, olive oil, tamari (or soy sauce if you don't have tamari) and liquid smoke🙂 We have plant based family members, friends who for religious reasons do not eat pork, and EVERYONE loves the rice paper bacon. 🙂 My husband's side of the family have relatives in the Netherlands and yes, we LOVE Appel en Spek Pannenkoek! 🙂 We WILL be making the Poiish Żur Żyniaty!!!🙂
Canadian here, with Dutch grandparents. I like to make the pancakes with real bacon bits from Costco. Just sprinkle them in as you fry each pancake. Super easy, and still really good! We use maple syrup, cause we're Canadian! No one in my family or my husband's family puts apple in, may have to try that!
Just like Mark Weins, you have a specific reaction to things you really like when you taste the dishes. I can see it in my minds eye when I know you're going to love something!
I tend to cook an entire pound of bacon at once until it is crunchy and easy to crumble into small pieces. I also like using bacon fat for frying fries. Maybe some of the bacon and fat might end up in a soup like ham or clam chowder, but the lion's share goes into a jar and is destined to garnish sauces, soups, vegetables, and salads. I also like putting bacon and blue cheese into macaroni and cheese.
My kid played that "making' bacon pancakes" song on loop forever at one point. Lol. And loving the bacon references sprinkled throughout. Bacon is SO GOOD!!! We just went apple picking, and I'm going to be making these this weekend!
Beryl, this was great! I am a new subscriber and I adore your channel! Regarding the bacon packaging- I started doing a hack I saw online, and wow is it a game changer! Lay out single strips of bacon 2-3 inches apart on large parchment sheets. Roll the sheet up like a log ( I know you love rolling things😜). Put each log on a sheet pan and freeze. Once frozen, cut between the rolled up bacon strips and pop them all into a freezer bag. Voila! Now you have frozen strips, all separated to take out as you need. They defrost on the counter in no time. 🥂
I'm a little disappointed that the representation of Germany in this video was a vegan version of bacon when there are so many traditional German recipes that incorporate bacon or "speck". And this is coming from someone who grew up in Germany and is now vegan. Haha
Ohhhh Beryl, As you were tasting and then commenting on the whipped cream, I had this saying in my head: "May you live in interesting times". As a canadian, anything with bacon is my jam. Comfort for me is bacon candied in maple syrup...and eaten as it comes out of the oven (after much blowing on it) or used as a twizzle stick for an Old fashioned drink...the maple wood smoked Old fashioned version, of course! Thanx for another fascinating episode. You do good.
I thought the saying was 'May you live in uninteresting times'. Because interesting would imply troubling or crazy times where bad stuff happens that is worth talking about. ^-^
My husband and I love rice paper bacon! He's a regular meat eater and I eat meat occasionally. It's nice to have a bacon alternative on days when you don't want the heaviness. The recipe I follow (from The Edgy Veg) has you layer two sheets on top of each other and cut them before putting in the water.
I was so excited to hear about a fermented base for the zurek that I looked up a recipe on that soup. It uses a rye flour sourdough with 3 parts water to one part flour ratio unlike the 1:1 for sourdough bread starter. I've over the years fermented almost anything that stands still long enough. The most surprisingly wonderful was fermented carrots. Anyway I now need to make this sometime this winter. I love sour foods as well. It is embarrassing the number of jars of various pickles I keep in my fridge.
I wish I had sent in my recipe for rutabaga. I cook bacon, sautee onions in the bacon grease then when golden, add a couple of spoonfuls of brown sugar. Then add your chopped rutabaga and a little water to cover the bottom of the pot, add the lid and cook until fork tender. Even people who hate rutabaga love this recipe.
@@lisahinton9682 I grew up in the Florida panhandle, my granny made them like this and everyone in town knew if they stopped by her house, she would feed them. It's a pretty big town now, but when I was little it was still a small town and most everyone was related somehow.
@@LoriCole-q3u one rutabaga, peeled and chopped into half inch cubes. One pack of thin bacon diced. One small Vidalia onion. Two to three tablespoons brown sugar, depending on how sweet the rutabaga is. A cup and a half of water. Usually simmer covered on medium low for 30 to 45 minutes until fork tender. Salt and pepper to taste. A tip I have is I have an autoimmune disease that makes it hard to chop hard veggies, so I ask the deli guy at the grocery store to slice thick on his deli slicer and then I peel and finish chopping at home.
I love Dutch pancakes! I live a few minutes from the Dutch border and I love going to Dutch pancake houses! My favorite is the bacon , cheese and onion pancake btw
So interesting! I am German and the region where I come from is known for its "Speckpfannkuchen" (bacon pancake). We are very close to the Netherlands (somehow I guess we lost the apple and the syrup, we serve it with a side salad of "leafy greens", but the bacon stayed). Same thing in Germany, as in the Netherlands, we don't eat pancakes for breakfast, it is more of a lunch or even dinner dish. Well, we are neighbors, so there is bound t be similarities. In recent years though you will find American style pancakes for breakfast in many places. On the other hand the German dish that is presented here - of course - is by no way anything traditional. First of all it features Americn style pancakes and the "vegan style bacon" is definitely something "new-ish". I am not dissing it, I am open to try it, tough I really, really hate barbecue sauce, but I would be surprised if you found that on any menu when you go out or even expecting many people to do this at home. I feel Bettina made a literal translation. In the German speaking countries we call heavy cream: Schlagsahne, which translates to whipped cream, BUT you son't necessarily use it only for whipped cream, very often we use it (not whipped) for certain sauce bases. So I would assume that this is supposed to be a cognac sauce ... which is not unusual for a pork dish. I am sure Bettina can answer this question if it was really supposed to be "whipped" instead of cooked.
i'm so proud ofyou for singing Makin' Bacon Pancakes! lol it popped in my head as soon as the sement started and therefore was so satisfying when you started singing.
7:11 If you're vegan and you're trying this, I would double check the ingredients on your barbecue sauce of choice; many use Worcestershire sauce as an ingredient, and that gets all the umami from anchovies. Also, it's, y'know, barbecue sauce, which is generally assumed to be going on meat. I would suggest using dulse in any vegan bacon recipe; it's a seaweed that tastes very much like bacon just on its own.
There's a YT channel where the human sings "bacon pancakes" and the bird chirps along with her. and does a shuffle of sorts with it's legs. It's REALLY cute.
I'm going to try the Dutch apple bacon pancake. When my kids were little we used to have gourmet waffle nights my daughter loved cinnamon apple waffles, I did too. My son always went for chocolate chips.
The polish soup reminds me of a german potato soup my mom used to make while I was growing up--so yes! Add some small diced potatoes to it. I bet it would be amazing!
whipped cream episode would be fun :P Have you tried smoked salmon or smoked trout with whipped cream that is mixed with horseraddish and cranberries? it's a great treat as appetizer for guests or a great thing on a fish plate of an elaborate breakfast buffet.
I was really surprised by this variation of this swiss dish. Party filet is one of my favourite dishes. However, the recipe I use is a little bit different. We also cut the pork and then dunk it into a mixture of flour, paprika, salt, pepper, and Aromat until it is fully covered. Afterwards, the bacon gets wrapped around the dusted meat. (Do not throw away the leftover seasoning mixture) While the meat is baking. We start preparing the whipped cream. Add ketchup, the rest of the seasoning mixture and the cognac. Add this to the meat an bake for another 5 minutes. Then the dish is ready.
Hey Beryl, I'm vegan and I've been watching your videos from maybe two years. I was very surprised to see the vegan bacon in this episode. I didn't expect it. But it made me happy. I love your videos and the love that you have towards food.
If you like sour soups, you have to make a Filipino Sinigang. I use the Mama Sita Sinigang soup mix in so many things as a spice. It’s Tamarind based and potent. I think you will love it.
Love Sinigang!!! My daughter-in-law introduced us to it and it has become one of my favorite soups. Also, who knew cooked radishes are delicious!?! Really think Beryl would love Sinigang 😊
Beryl, you should toss/stir in the dressing into the salad. Not just drizzled on top. Then every leaf, every tomato, every piece of bacon gets some dressing. But that salad looks like a keeper. About the pork fillet with the whipped cream on top. I think if you had served the pork fillet right out of the oven, still very hot, and added the whipped cream on top, the whipped cream would’ve melted into a kind of sauce. I just looked on the Internet and there are other recipes and photographs showing the same dish and the whipped cream sauce in the photo looks more melted which might be more pleasing for your taste buds. Just a thought. All these recipes look like keepers. There’s no way you can go wrong with bacon!
Classic bacon appetizer from my mother's era (1950s/60s): Apricot Rumaki 1 cup boiling water 12 bacon slices 24 dried apricots Preheat oven to 375° F. Place bacon in dish and pour boiling water over to cover. Let stand 5 minutes; drain and dry bacon. Stretch bacon as long as possible; cut each slice in half. Wrap each half around an apricot and secure with a toothpick. Bake until bacon has cooked.
As soon as you introduced the first dish, I also can't stop singing Bacon Pancake! 😂 These are fun recipes. If you love sour soups, you probably should try Sinigang! Maybe you can do a sour soup episode.
on the topic of bacon pancakes, my absolute favorite personally are jalapeno, bacon, and cheddar. i'm not really a big savory and sweet person, but throw spicy in the mix and i'm all for it. i also make it basically the same way as that first dish
yup. those pork loin things would be great without the whip, and parked on a little mound of saurkraut cooked with a little tomato sauce, onion, and even more bacon, with some kind of exemplary potatoes on the side.
Sticking crepe batter in fridge 1) helps flour hydrate and 2) helps the gluten in wheat flour relax so you don't get tough rubbery pancakes. Personally better letting crepe batter sit in fridge overnight imo :)
@BerylShereshewsky, your issue with the rice paper is... You should just dip it into a slightly thinned sauce as a whole sheet, then layer it, then cut it. Two to three sheets done together to make strips works best. Nobody cuts it wet, then schmears it. I have watched a LOT of Vegan faux bacon recipes, and have tried many. Sauce Stache does a few good ones, but most, including him, include crap I don't want, like maple syrup. Also, they tend to use far too much smoked paprika. You can spruce up the recipe here by adding a touch of liquid smoke, less mustard, or omit it, and consider a pinch of onion powder and black pepper, depending on what your bbq sauce has in it. Thank you for the Vegan recipe! I wanted uses for commercial Vegan bacon, which this gave me. Consider Lightlife brand. It tastes like bacon, and cooks well. I SO look forward to your PBS show! You ALWAYS leave me smiling. Your content relieves my pain for a time. If you've ever had relatives with major health issues, you know how that helps. You are doing that. You are the good niece everyone wishes they had. The Zur looks good. I would add cabbage. To the BLT salad, add cheese (or Vegan cheeze, if you find a good one).This is the Americanised version of the Italian panzanella, "bread salad," where you can add whatever veg you like. I would recommend red, orange, yellow, and green bell peppers. Of course, if you add everything, you just get a SALAD! lol Your old bananas? Two words: Ice Cream. You can do it however you like. For a quart, I recommend: 2 bananas, 1/2c soy milk, 2Tbsp olive oil, 1/2tsp vanilla extract, and a pinch of salt. Adjust to your preference.
Great episode! Make some "Nice" cream with your frozen bananas. Super easy... put the frozen bananas in a blender with some type of milk or non dairy milk or half and half (whatever you prefer) with a splash of vanilla. You can also add flavors like strawbeeries or peanut butter or cocoa powder.
We take white bread, crust cut off then cut into 3 strips. Bacon cut in half, a can of cream of mushroom soup and toothpicks. Lightly spread cream of mushroom soup (right from the can) on to each strip of bread. Place each strip of bread onto a half slice of bacon and roll it, secure with a toothpick. Place onto a wire rack on a cookie sheet. Cook at 375 for about 20 mins or till bacon is cooked to your liking. Great thing is, you can make ahead of time and store in the freezer till you are ready to cook them.
Do an episode on how the world eats insects. I know it's not exactly the thing of the average Euro-American or those who have adapted to the culture, but it is a popular ingredient in food from all around the world. I am from a Native American tribe and each year we collect a lot of what are called "Mormon Crickets". We have our own name for them, but I have no clue how to write it. Some of the sounds don't exist in English. We salt them and bake them, then use them as snacks. We also grind up the baked ones and use them as a spice. You would never guess that it was an insect unless you were told. We have used them forever. They keep really well, and since they are light weight, they were a thing which my ancestors used to always take with them when moving camp or traveling a long distance. They are full of protein and lots of other important minerals and vitamins. They are kind of a super food! I have become aware recently that there are a number of other cultures throughout the world who make use of insects in their cooking. Some of the cultures which do would probably surprise you. Probably the most difficult thing for people from cultures where bugs aren't commonly eaten is getting around just what it is that you're eating. It shouldn't be that hard. If you've eaten lobster, shrimp, or crabs, you've eaten bugs. The only difference is that those are bugs which live in the ocean. Try some of these dishes. I think you'll be pleasantly surprised, and who know? Maybe you'll start a trend. Ounce for ounce of protein, it is less damaging to the environment to raise insects that any kind of meat animal. I'm not trying to convert anyone. It's just that I think it would be interesting to see how other parts of the world eat and process this excellent source of protein, and what sorts of insects they prefer where.
Hi, also from Canada. I grew up on "Canadian Bacon" but we called it "back bacon". A dear friend who was raised in Ontario calls it "pea meal bacon"... Funny world, isn't it. 🙂
@@louisejohnson6057 The world is funny, most of the time. Especially when a single ingredient goes by many different names in the same country. But then, again, Canada is the second largest country in the world, so, maybe it shouldn't be a surprise. LOL
8:43 IMHO: vegetarian and vegan foods were way better like, 20 years ago, before they dedicated so much energy to making fake meats. I am no longer vegan, but when I was (first) vegetarian, and then vegan, I never, ever missed meat. The last thing in the world I wanted was fake meat, and Southern California kept me extremely well fed. I wanted for nothing, and missed nothing. In Texas, resources were extremely limited, even in the good old days of the first iteration of Whole Foods. Slowly, I started to eat meat. Now, the market is flooded with fake meats, and while some are very good, most make me long for the days when people had to be more creative with everything else. I really do miss those far more creative, more delicious days.🤗🤗🤗💋😭😭😭😭😭
I cook all the bacon and then by some miracle there are strips leftover, i wrap them in paper towel and store in a ziplock bag in the fridge. Pop it in the microwave a few seconds to reheat for a BLT or whatever. My favorite is bacon candy, pour a bit of maple syrup in the bacon with the hot grease and it carmelizes around the bacon. I could eat a pound of it.
21:57 I feel you on the struggle with bacon packaging! I live in a 2 person household where only one of us likes bacon a lot and where we just don't need to make a whole package at once. Now anytime I buy a pack of bacon, I divide the strips into sets of 4 or 5 and freeze them separately so I can just pull out a few strips of bacon at a time when I need to!
Bacon Storage Tip: I just put the open sleeve of bacon in a resealable freezer bag and keep it in the fridge like that. Dunno why bacon factories don't put it in a resealable bag to begin with, but this is a good work-around. Also, here's the most basic bacon recipe I know: PBJB - Peanut Butter, Jelly, & Bacon It's exactly what it sounds like. I find 3 strips of bacon sufficient for a whole sandwich. The salty crispness offsets the sweet richness of the other fillings so nicely. Any kind of jam, jelly, preserves, marmalade, or citrus curd will work, but my personal favorite is to make it with apple butter, just because bacon & apple and apple spices work so well together. 😋
It's not, though, I promise! Ham always comes from the leg of the pig, whereas what we refer to as "Canadian bacon" is actually back bacon. They look the same, but taste different. I personally don't really like either, but I much prefer Canadian bacon to ham.
I'm with Marcia on adding red onion to any form of BLT :) I love that extra bite and tang it gives I've seen the packet for the Żur Żyniaty soup base at my local supermarket! Now I know how to use it, I'm totally down for giving it a try. Always love adding new soup and stew recipes to my autumn/winter repertoire!
I was a vegetarian for 30 years. One time I was toasting coconut shavings and when they came out they tasted exactly like bacon! My husband made fun of me until he tasted them, and he (a meat eater) had to admit, they tasted like bacon! The rice paper bacon looked pretty good, but try just toasting coconut!
Amazing timing for this episode to come out. I have a sensitivity to pork so I cannot eat more than 1 rasher of bacon or 1 thin slice of ham without suffering a gastro-intestinal upset. But I LOVE BACON! And sometimes I will run the gauntlet and try to sneak that extra piece lol. The other day the gamble did not pay off and I was left with terrible stomach cramps for more than 18 hours....BUT that extra piece of crispy bacon in a bacon buttee was SO WORTH IT!
I don’t make vegan bacon with rice paper but with tofu! Either slice it very thin or grate it, then add liquid smoke, maple syrup, garlic powder and onion powder - it’s DIVINE. And the liquid smoke makes it really taste bacon adjacent 😌 you just bake it in the oven until it’s crispy! And you can put it either in pasta, salads, sandwiches, etc!
I think the pork loin with whipped cream could be interesting. I'm thinking about how breakfast can have pancakes and bacon with syrup on everything. It pancakes could be served with whipped cream and bacon in the side.
Always cook all of the package then whatever is left place in layers between paper towels in a ziploc. It will keep in the frig or you can freeze. Either eat cold....still excellent....or place in the microwave for 10-15 secs to warm.
Rice paper would be a great topic for an episode. Like you said, their is so many creative ways ppl use them
Tina Wong made a video with bacoo!
And rice paper
she already has a video with rice paper! ;)
@@whatisyournamee ty! ❤️
Beryl: "I mean, you're *never* going to eat the whole package of bacon."
Me: *hangs head in shame*
Haha, our house too
Same :)
we never have left overs when it's bacon. Never.
Bake off the whole package of bacon and store the half strips in a tupperware container in the fridge or freezer. That's what Tupperware containers are MADE for. In these days of so much wrapping wastage, complaining that flour comes in a 10 or 20 kg bag is a 1st world problem. Invest in one of those large dog food containers ... with wheels.
@@laraq07 I mean, I wouldn't know how I'd get 20kg flour up the stairs to my flat but otherwise... I agree. Tupperware is great! And there are pretty cheap ones in all sizes you can buy online.
I love Mina - but you don't need to rehydrate the Ricepaper. Just brush it with the Marinade and wait few Minutes, then cut it.
That works way better!
you know what works even better? buying real bacon instead of this paper abomination.
@@Video_Crow Sure.
But if you don't want to kill for your Food - try it.
@@Video_Crow Or call it rice chips.
I think that's the shortcut I needed to hear in order to try this!
@Video_Crow why does it bug you so much when people enjoy things you don't?
I understand why Americans like their bacon crispy. It’s because it’s mainly fat. Here in the UK our bacon is mainly meat with a rim of fat . If we cooked our bacon really crispy it would resemble leather. I love your content. It’s so varied and appeals to everyone.
American bacon is a different cut, and cut much thinner. Also called streaky bacon.
@@teresadaniels7207 There's streaky bacon that's predominantly fat available as well.
Can confirm as a Brit who loves crispy British bacon 😂 forget leather, you can get cheap bacon meat to fork shattering levels.
And then we have "canadian bacon" to confue things even more.
Yes! Meaty Bacon 🥓
Love watching you Beryl. Pro tip :: anytime you have to make bacon and croutons, fry the croutons in the bacon fat! The croutons are crunchy/fried on the outside while still having a tender interior. Hope you get to try it out :)
So happy to see Mina here !! I love her UA-cam channel !
Can you provide me the link to her channel? Didn't find it here (maybe I also just overlooked the link).
@@sususest8541 type in mina rome and you'll find it very easily
@@sususest8541 I don't have a link but her channel name ist Mina Rome
Oh! We have a dish called Æbleflæsk in Denmark too, so sort of like the nederlands one. But our dish is not a pancake but pan dish of caramelized onions, bacon and apples. Super tasty too but quite different yet so similar.
I think the translation of the Swiss recipe went a little wrong Beryl. I think she meant to say "heavy cream". Meaning you don't have to whip it, but just mix everything together to a sauce. Of course it won't change the taste, but the texture (ratio is 200ml of cream to 1.5 Tbsp of ketchup and 1 Tbsp of Cognac). Another variation is to use veal instead of pork, which makes it more expensive though.
Right, “whipping cream” vs “whipped cream.”
Acculy we have a recipie in sweden that used whipped heavy cream with a kinda ketchup with some chili in it. We use kassler and pineapple and put sauce over it and some grated cheese and bake in oven. Eat with basmati rice
That might be true! In Canada it’s called whipping cream, not heavy cream. And whipped cream is of course, different than whipping cream!
Right, the whipping cream was described as a sauce by the contributor, so actually whipping it seems contrary to what was intended.
I thought so as well, but I looked it up and it's actually whipped! Curious!
I'm an American sausage maker and have worked in the meat industry for about a decade. American bacon needs to be in a vacuum sealed environment or it will discolor rapidly and/or render it's high fat content. I personally fold unused portions in a plastic bag put in the freezer.
Now I understand b/c I had the same grip. Thanks for clarifying.
Shes right it does make sure the flour is fully hydrated but it also lets the gluten relax and makes your crepes softer and less chewy❤ and this is a good thing to do with all pancakes, esp if you overmixed the batter
If I open a package of bacon, I always cook the whole thing. Un eaten cooked bacon will last for days in the fridge and we always go through it pretty quickly.
Most Żur's in Poland actually consist of boiled potatoes too:) So next time you make one do not hesitate to add some potatoes to it;) Also, if you make it again it's best using the actual 'fresh' sour base, instead of dry instant one that you used here:)
Yes, zur made with a packet base is a sacrilege... Oliwia did talk about creating your own fermented base. Highly recommend next time:)
My husband is gluten free so I use brine from the (kiszone) pickles I make. Not exactly the same but a good substitute
I've got the feeling the Swiss dish was probably not prepared quiet right.
My guess would be, that the seasoned whipped cream is supposed to melt onto the piping hot fillets, so it becomes kind of a cream sauce with cognac, which is kind of a normal sauce to serve with certain meats.
I could be wrong though...
The cream should be put on as you serve it, so it can melt like butter 😃
@nozee77
You're not wrong. She probably was shooting it several times and the meat cooled to the point the cream wouldn't melt.
I think if I were to make that recipe, I would sub sour cream for the whip cream, I know that's not the actual Swiss dish but to me, I think it would taste a bit better and go with the pork better.
I think you're right. In the German language recipes, Party Tätschli, the photos show the melty cream sauce.
Swiss here, while there might be many varieties, there is one recipe everyone kind of grew up with (and was handed the cookbook, it was included in, when moving out 😂)
The version I know very well (although I added more ketchup, cognac & spices 🤭) layers the cream - at latest - 10 min before the meat was ready, on top of it, providing it to melt & all the flavours to mix well.
However, I guess every family has it‘s own version & techniques and Beryl still did a very good job ☺️ (and after all, there‘s no point in arguing about „taste“ or preferences 🤷♀️😉)
Wishing everyone reading this „e Güete“/ „enjoy your meal“ 😉
Bacon is one of those foods you can add to pretty much anything. Soup, salad, sandwiches, pasta, any meat dish, even ice cream.
I like it added to potato leek soup, mashed potatoes, turkey stuffing, pasta with butter, parm and bacon.
I grew up near the Dutch border in northern Germany and we have buckwheat pancakes with bacon and sugar beet syrup.
I'm going to try them with apples though. Sounds really good to me.
To this day it feels naughty to me to eat pancakes for breakfast because we would also eat them for lunch or dinner.
Same! I didn't like the sugar beet syrup when I was younger, so my grandma started to put apples in the pancakes for sweetness, so even closer to the Dutch version. They were so good! Never learned how to make them and now grandma passed. Should have really asked her to write down the recipe...
My mom would make breakfast for dinner every so often. A favorite item was pancakes. 😊
Savory whipped cream definitely has its applications. I made some with horseradish and let it melt over a hot steak, and it was incredible.
Yum! 🫠 Since Butter 🧈 is made from dairy cream, they're almost the same thing, so that makes sense. 🤤
Whipped cream is already savory by itself,you didn't have to add garbage to it.
I finally made bacon pancakes too!! I cooked up a bunch of thick-cut maple bacon, made a simple sourdough pancake batter, dipped the pre-cooked bacon in and grilled up a big batch. Froze the leftovers for later. HEAVENLY!!! 🥞
This vinegar salad dressing is my grandma’s go to dressing for cucumbers and cabbage. Also, she would put it on fresh hot boiled red potatoes from the garden❤️ It is like a flash back to a hot humid midwestern summer’s dinner.
Hi. A tip I learnt from UA-cam regarding storing leftover bacon: Concertina/pleat a large sheet of parchment paper and put the individual strips into separate folds. Fold together, place in a container and freeze. Your bacon strips won't be stuck together next time you need some.
TY Is this the cooked or raw bacon..well us style bacon. I
I've done this, it works great if you are going to batch cook a large amount of bacon.
21:40 - Hi, Beryl! I feel your pain about the flour bags. When you open a paper bag of flour, it's impossible to reseal it, so it gets everywhere, makes a huge mess, and probably attracts critters .... but I recently discovered an ingenious yet simple solution to that problem! I always keep zip-top gallon freezer bags around, so one day I took a paper bag of flour and dumped it into a zip-top bag, and voilá! No more flour mess! 😁 You can either empty the flour from the paper bag into the freezer bag, or drop the whole flour bag into the freezer bag, but either way, it works! I do the same thing with white sugar, and also brown sugar to keep it from getting stale and rock-hard. Also, the freezer bags have a handy little write-on strip, so you can label the bag with the contents and the date, so you always know how old your flour is!
You can put the 5lbs bags of flour directly into the gallon Ziploc bags too.
@@MamaCat956 I know, I said that.
"You can either empty the flour from the paper bag into the freezer bag, or drop the whole flour bag into the freezer bag"
@@glennjpanting2081 Even better is putting the flour into a solid container with a good lid...
@@reesiezanga5232 That would work, too, if you have one, which I don't .... so I made do with what I have.
@@glennjpanting2081 Can easily get a cheap canister from walmart, lasts almost forever and much more durable
My Polish mother made 2 types of sour soup. One was zupa szczawiowa which was sorrel soup. The other was zupa ogorkova a dill pickle soup I made this for a party where my future husband attended. Needless to say we fell in love over that soup and the cheesecake I made for dessert.
Pickle soup is my y husband's favorite. His mom makes it every time we visit. I made gluten-free żurek for Easter using the brine from my home fermented pickles instead of the traditional fermented bread liquid.
Beryl has an episode where she makes the Dill pickle soup
Sour soups are the best. My favourites are white borscht (similar to żur, but using fermented wheat flour instead of rye flour), red borscht (from fermented red beets; nowadays many people cook a soup from fresh beets and call it a borscht, but this is an impostor, not a real borscht) and kapuśniak (made from fermented cabbage/sauerkraut). Fun fact: fermented sorrel soup in Ukrainian cuisine is called green borscht.
Żur is better if you buy liquid żur (should be available at any Polish store). The flour settles to the bottom and you pour off the clear liquid into the soup (then put more water into the bottle and wait for it to ferment again).
Food that gives you a kick & a hug. That's an oddly comforting idea. TY for sharing!
Around 8 years ago I watched the Edgy Veg UA-cam channel where she made rice paper bacon and we were hooked. Her recipes uses rice paper, nutritional yeast, garlic powder, olive oil, tamari (or soy sauce if you don't have tamari) and liquid smoke🙂
We have plant based family members, friends who for religious reasons do not eat pork, and EVERYONE loves the rice paper bacon. 🙂
My husband's side of the family have relatives in the Netherlands and yes, we LOVE Appel en Spek Pannenkoek! 🙂
We WILL be making the Poiish Żur Żyniaty!!!🙂
I would love to try the Polish sour soup, it looks so mouthwatering
Canadian here, with Dutch grandparents. I like to make the pancakes with real bacon bits from Costco. Just sprinkle them in as you fry each pancake. Super easy, and still really good! We use maple syrup, cause we're Canadian! No one in my family or my husband's family puts apple in, may have to try that!
Just like Mark Weins, you have a specific reaction to things you really like when you taste the dishes. I can see it in my minds eye when I know you're going to love something!
I can't hear the makin bacon pancakes song without thinking of Augie at the green bird brigade.🐦
The adorable little dance ! Those tippy tappy tiny feet just melt my heart!
I tend to cook an entire pound of bacon at once until it is crunchy and easy to crumble into small pieces. I also like using bacon fat for frying fries. Maybe some of the bacon and fat might end up in a soup like ham or clam chowder, but the lion's share goes into a jar and is destined to garnish sauces, soups, vegetables, and salads. I also like putting bacon and blue cheese into macaroni and cheese.
If you can get raw white sausage, you can use the sausage cooking water as a base for zurek
My kid played that "making' bacon pancakes" song on loop forever at one point. Lol. And loving the bacon references sprinkled throughout.
Bacon is SO GOOD!!! We just went apple picking, and I'm going to be making these this weekend!
Beryl, this was great! I am a new subscriber and I adore your channel! Regarding the bacon packaging- I started doing a hack I saw online, and wow is it a game changer! Lay out single strips of bacon 2-3 inches apart on large parchment sheets. Roll the sheet up like a log ( I know you love rolling things😜). Put each log on a sheet pan and freeze. Once frozen, cut between the rolled up bacon strips and pop them all into a freezer bag. Voila! Now you have frozen strips, all separated to take out as you need. They defrost on the counter in no time. 🥂
Cooking anything fried in bacon fat is next level. It's particularly good for potatoes for breakfast.
I like to fry fries in bacon fat.
I'm a little disappointed that the representation of Germany in this video was a vegan version of bacon when there are so many traditional German recipes that incorporate bacon or "speck". And this is coming from someone who grew up in Germany and is now vegan. Haha
Whish dish did you want to see?
That Kevin Bacon tho 🤣🤣
I didn't know what he looked like until this video, but the pun was so obvious that I instantly knew it was him xD
The Polish lady is so cool 😊
I thought you were doing the bird from tictok that sings and dances to makin bacon pancakes!! 😂❤
😂 as an Australian this was my only point of reference too!
But it came originally from Adventure Time.
Ohhhh Beryl,
As you were tasting and then commenting on the whipped cream, I had this saying in my head: "May you live in interesting times".
As a canadian, anything with bacon is my jam.
Comfort for me is bacon candied in maple syrup...and eaten as it comes out of the oven (after much blowing on it) or used as a twizzle stick for an Old fashioned drink...the maple wood smoked Old fashioned version, of course!
Thanx for another fascinating episode.
You do good.
I thought the saying was 'May you live in uninteresting times'. Because interesting would imply troubling or crazy times where bad stuff happens that is worth talking about. ^-^
Oh yes, pannenkoeken. Every Dutch childs delight!
Team Crispy Bacon! 🥓🥓🥓
Omg Mina!!!! I love when two of my youtube worlds combine❤❤❤❤❤
My husband and I love rice paper bacon! He's a regular meat eater and I eat meat occasionally. It's nice to have a bacon alternative on days when you don't want the heaviness. The recipe I follow (from The Edgy Veg) has you layer two sheets on top of each other and cut them before putting in the water.
Well Beryl, sounds like you need to do a "what the world does with brown leftover banana" episode.
😂😂 "Road bacon" I'm stealing that one! As the one who makes the bacon, I for sure need to be having some road bacon!!!
I was so excited to hear about a fermented base for the zurek that I looked up a recipe on that soup. It uses a rye flour sourdough with 3 parts water to one part flour ratio unlike the 1:1 for sourdough bread starter. I've over the years fermented almost anything that stands still long enough. The most surprisingly wonderful was fermented carrots. Anyway I now need to make this sometime this winter. I love sour foods as well. It is embarrassing the number of jars of various pickles I keep in my fridge.
I wish I had sent in my recipe for rutabaga. I cook bacon, sautee onions in the bacon grease then when golden, add a couple of spoonfuls of brown sugar. Then add your chopped rutabaga and a little water to cover the bottom of the pot, add the lid and cook until fork tender. Even people who hate rutabaga love this recipe.
@elvisneedsboatsbennett2455
That sounds delicious. Did you invent that recipe, or is it a regional dish, or where did you learn it?
Wow, that sounds yummy! You wouldn't want to add a sense of the proportions, would you?!
@@lisahinton9682 I grew up in the Florida panhandle, my granny made them like this and everyone in town knew if they stopped by her house, she would feed them. It's a pretty big town now, but when I was little it was still a small town and most everyone was related somehow.
@@LoriCole-q3u one rutabaga, peeled and chopped into half inch cubes. One pack of thin bacon diced. One small Vidalia onion. Two to three tablespoons brown sugar, depending on how sweet the rutabaga is. A cup and a half of water. Usually simmer covered on medium low for 30 to 45 minutes until fork tender. Salt and pepper to taste.
A tip I have is I have an autoimmune disease that makes it hard to chop hard veggies, so I ask the deli guy at the grocery store to slice thick on his deli slicer and then I peel and finish chopping at home.
Sounds mouthwateringly amazing ❤
I love Dutch pancakes! I live a few minutes from the Dutch border and I love going to Dutch pancake houses! My favorite is the bacon , cheese and onion pancake btw
I can’t imagine cold cream on the pork fillet, I’d probably add double cream and cognac to the meat juices and then reduce.
So interesting! I am German and the region where I come from is known for its "Speckpfannkuchen" (bacon pancake). We are very close to the Netherlands (somehow I guess we lost the apple and the syrup, we serve it with a side salad of "leafy greens", but the bacon stayed). Same thing in Germany, as in the Netherlands, we don't eat pancakes for breakfast, it is more of a lunch or even dinner dish. Well, we are neighbors, so there is bound t be similarities. In recent years though you will find American style pancakes for breakfast in many places. On the other hand the German dish that is presented here - of course - is by no way anything traditional. First of all it features Americn style pancakes and the "vegan style bacon" is definitely something "new-ish". I am not dissing it, I am open to try it, tough I really, really hate barbecue sauce, but I would be surprised if you found that on any menu when you go out or even expecting many people to do this at home.
I feel Bettina made a literal translation. In the German speaking countries we call heavy cream: Schlagsahne, which translates to whipped cream, BUT you son't necessarily use it only for whipped cream, very often we use it (not whipped) for certain sauce bases. So I would assume that this is supposed to be a cognac sauce ... which is not unusual for a pork dish.
I am sure Bettina can answer this question if it was really supposed to be "whipped" instead of cooked.
i'm so proud ofyou for singing Makin' Bacon Pancakes! lol
it popped in my head as soon as the sement started and therefore was so satisfying when you started singing.
7:11 If you're vegan and you're trying this, I would double check the ingredients on your barbecue sauce of choice; many use Worcestershire sauce as an ingredient, and that gets all the umami from anchovies. Also, it's, y'know, barbecue sauce, which is generally assumed to be going on meat.
I would suggest using dulse in any vegan bacon recipe; it's a seaweed that tastes very much like bacon just on its own.
About the party filet and whipped cream: normally you add the whipped cream while the meat is still hot and it will melt into a really nice sauce.
Whenever I hear about bacon I think of Rhett and Link's old UA-cam song "Put Some Bacon On It" 😂
Thanks for being brave Beryl - loved this episode
There's a YT channel where the human sings "bacon pancakes" and the bird chirps along with her. and does a shuffle of sorts with it's legs. It's REALLY cute.
I'm going to try the Dutch apple bacon pancake. When my kids were little we used to have gourmet waffle nights my daughter loved cinnamon apple waffles, I did too. My son always went for chocolate chips.
The polish soup reminds me of a german potato soup my mom used to make while I was growing up--so yes! Add some small diced potatoes to it. I bet it would be amazing!
whipped cream episode would be fun :P Have you tried smoked salmon or smoked trout with whipped cream that is mixed with horseraddish and cranberries? it's a great treat as appetizer for guests or a great thing on a fish plate of an elaborate breakfast buffet.
I was really surprised by this variation of this swiss dish. Party filet is one of my favourite dishes.
However, the recipe I use is a little bit different.
We also cut the pork and then dunk it into a mixture of flour, paprika, salt, pepper, and Aromat until it is fully covered. Afterwards, the bacon gets wrapped around the dusted meat. (Do not throw away the leftover seasoning mixture)
While the meat is baking. We start preparing the whipped cream. Add ketchup, the rest of the seasoning mixture and the cognac. Add this to the meat an bake for another 5 minutes. Then the dish is ready.
Hey Beryl, I'm vegan and I've been watching your videos from maybe two years. I was very surprised to see the vegan bacon in this episode. I didn't expect it. But it made me happy. I love your videos and the love that you have towards food.
Now I know where Augie, the Quaker Parrot on UA-cam, got the bacon pancake song that he tippy taps to.
I am pretty sure it was supposed to be Filet with Bacon on a creamy Sauce with Cognac. Not a whipped Topping 😮
No, she did it right. It just needs to be added as the filet is hot, so the cream melts like butter
If you like sour soups, you have to make a Filipino Sinigang. I use the Mama Sita Sinigang soup mix in so many things as a spice. It’s Tamarind based and potent. I think you will love it.
Love Sinigang!!! My daughter-in-law introduced us to it and it has become one of my favorite soups. Also, who knew cooked radishes are delicious!?! Really think Beryl would love Sinigang
😊
Road Bacon , I love you! And as a One-armed old man most packaging is not enduser friendly
Beryl, you should toss/stir in the dressing into the salad. Not just drizzled on top. Then every leaf, every tomato, every piece of bacon gets some dressing.
But that salad looks like a keeper.
About the pork fillet with the whipped cream on top. I think if you had served the pork fillet right out of the oven, still very hot, and added the whipped cream on top, the whipped cream would’ve melted into a kind of sauce.
I just looked on the Internet and there are other recipes and photographs showing the same dish and the whipped cream sauce in the photo looks more melted which might be more pleasing for your taste buds. Just a thought.
All these recipes look like keepers. There’s no way you can go wrong with bacon!
Classic bacon appetizer from my mother's era (1950s/60s):
Apricot Rumaki
1 cup boiling water
12 bacon slices
24 dried apricots
Preheat oven to 375° F. Place bacon in dish and pour boiling water over to cover. Let stand 5 minutes; drain and dry bacon.
Stretch bacon as long as possible; cut each slice in half. Wrap each half around an apricot and secure with a toothpick. Bake until bacon has cooked.
I am so glad you sang Jake's bacon pancake song! It immediately popped into my head.
As soon as you introduced the first dish, I also can't stop singing Bacon Pancake! 😂 These are fun recipes.
If you love sour soups, you probably should try Sinigang! Maybe you can do a sour soup episode.
on the topic of bacon pancakes, my absolute favorite personally are jalapeno, bacon, and cheddar. i'm not really a big savory and sweet person, but throw spicy in the mix and i'm all for it. i also make it basically the same way as that first dish
yup. those pork loin things would be great without the whip, and parked on a little mound of saurkraut cooked with a little tomato sauce, onion, and even more bacon, with some kind of exemplary potatoes on the side.
Sticking crepe batter in fridge 1) helps flour hydrate and 2) helps the gluten in wheat flour relax so you don't get tough rubbery pancakes. Personally better letting crepe batter sit in fridge overnight imo :)
@BerylShereshewsky, your issue with the rice paper is... You should just dip it into a slightly thinned sauce as a whole sheet, then layer it, then cut it. Two to three sheets done together to make strips works best. Nobody cuts it wet, then schmears it. I have watched a LOT of Vegan faux bacon recipes, and have tried many. Sauce Stache does a few good ones, but most, including him, include crap I don't want, like maple syrup. Also, they tend to use far too much smoked paprika. You can spruce up the recipe here by adding a touch of liquid smoke, less mustard, or omit it, and consider a pinch of onion powder and black pepper, depending on what your bbq sauce has in it.
Thank you for the Vegan recipe! I wanted uses for commercial Vegan bacon, which this gave me. Consider Lightlife brand. It tastes like bacon, and cooks well. I SO look forward to your PBS show! You ALWAYS leave me smiling. Your content relieves my pain for a time. If you've ever had relatives with major health issues, you know how that helps. You are doing that. You are the good niece everyone wishes they had.
The Zur looks good. I would add cabbage. To the BLT salad, add cheese (or Vegan cheeze, if you find a good one).This is the Americanised version of the Italian panzanella, "bread salad," where you can add whatever veg you like. I would recommend red, orange, yellow, and green bell peppers. Of course, if you add everything, you just get a SALAD! lol Your old bananas? Two words: Ice Cream. You can do it however you like. For a quart, I recommend: 2 bananas, 1/2c soy milk, 2Tbsp olive oil, 1/2tsp vanilla extract, and a pinch of salt. Adjust to your preference.
A good video idea would be doing a holiday drink episode especially with the Thanksgiving and Christmas coming up.
Great episode! Make some "Nice" cream with your frozen bananas. Super easy... put the frozen bananas in a blender with some type of milk or non dairy milk or half and half (whatever you prefer) with a splash of vanilla. You can also add flavors like strawbeeries or peanut butter or cocoa powder.
Remember, if you whip cream long enough, you get butter. I think if the pork is hot or warm, it would melt better than butter.
We take white bread, crust cut off then cut into 3 strips. Bacon cut in half, a can of cream of mushroom soup and toothpicks. Lightly spread cream of mushroom soup (right from the can) on to each strip of bread. Place each strip of bread onto a half slice of bacon and roll it, secure with a toothpick. Place onto a wire rack on a cookie sheet. Cook at 375 for about 20 mins or till bacon is cooked to your liking. Great thing is, you can make ahead of time and store in the freezer till you are ready to cook them.
Do an episode on how the world eats insects. I know it's not exactly the thing of the average Euro-American or those who have adapted to the culture, but it is a popular ingredient in food from all around the world. I am from a Native American tribe and each year we collect a lot of what are called "Mormon Crickets". We have our own name for them, but I have no clue how to write it. Some of the sounds don't exist in English. We salt them and bake them, then use them as snacks. We also grind up the baked ones and use them as a spice. You would never guess that it was an insect unless you were told. We have used them forever. They keep really well, and since they are light weight, they were a thing which my ancestors used to always take with them when moving camp or traveling a long distance. They are full of protein and lots of other important minerals and vitamins. They are kind of a super food!
I have become aware recently that there are a number of other cultures throughout the world who make use of insects in their cooking. Some of the cultures which do would probably surprise you. Probably the most difficult thing for people from cultures where bugs aren't commonly eaten is getting around just what it is that you're eating. It shouldn't be that hard. If you've eaten lobster, shrimp, or crabs, you've eaten bugs. The only difference is that those are bugs which live in the ocean. Try some of these dishes. I think you'll be pleasantly surprised, and who know? Maybe you'll start a trend. Ounce for ounce of protein, it is less damaging to the environment to raise insects that any kind of meat animal.
I'm not trying to convert anyone. It's just that I think it would be interesting to see how other parts of the world eat and process this excellent source of protein, and what sorts of insects they prefer where.
As for Beryl's other show "Pan Pals" watch it! It's great...I've seen every episode thus far. Highly recommend it AND the recipes are available!!
Hello from Quebec (Canada)... The only time I have seen "Canadian bacon" was in the U.S. or in U.S. fastfood chains in Canada.
Hi, also from Canada. I grew up on "Canadian Bacon" but we called it "back bacon". A dear friend who was raised in Ontario calls it "pea meal bacon"... Funny world, isn't it. 🙂
I used to buy Canadian bacon several times a year when I was in B.C. It was in our local Canadian owned supermarket.
@@PatCox-c3iWhich word is funny?
@@louisejohnson6057 The world is funny, most of the time. Especially when a single ingredient goes by many different names in the same country. But then, again, Canada is the second largest country in the world, so, maybe it shouldn't be a surprise. LOL
8:43 IMHO: vegetarian and vegan foods were way better like, 20 years ago, before they dedicated so much energy to making fake meats. I am no longer vegan, but when I was (first) vegetarian, and then vegan, I never, ever missed meat. The last thing in the world I wanted was fake meat, and Southern California kept me extremely well fed. I wanted for nothing, and missed nothing. In Texas, resources were extremely limited, even in the good old days of the first iteration of Whole Foods. Slowly, I started to eat meat. Now, the market is flooded with fake meats, and while some are very good, most make me long for the days when people had to be more creative with everything else. I really do miss those far more creative, more delicious days.🤗🤗🤗💋😭😭😭😭😭
I do think that we were better off 20 years ago with quality of food, but nutritionally, we are much better off in some ways (not ALL ways)
I cook all the bacon and then by some miracle there are strips leftover, i wrap them in paper towel and store in a ziplock bag in the fridge. Pop it in the microwave a few seconds to reheat for a BLT or whatever.
My favorite is bacon candy, pour a bit of maple syrup in the bacon with the hot grease and it carmelizes around the bacon. I could eat a pound of it.
21:57 I feel you on the struggle with bacon packaging! I live in a 2 person household where only one of us likes bacon a lot and where we just don't need to make a whole package at once. Now anytime I buy a pack of bacon, I divide the strips into sets of 4 or 5 and freeze them separately so I can just pull out a few strips of bacon at a time when I need to!
OMG Mina and Beryl crossover!!
Our house rule - when you think “that’s enough bacon” add more. There’s no such thing as too much bacon! 😊
... and I'm struggling with the idea of "leftover" bacon. Never happens at my house.
You did rice paper bacon before, in your what to do with leftover rice paper. I’m sure that one was layered and seemed to work better.
Bacon Storage Tip: I just put the open sleeve of bacon in a resealable freezer bag and keep it in the fridge like that. Dunno why bacon factories don't put it in a resealable bag to begin with, but this is a good work-around.
Also, here's the most basic bacon recipe I know:
PBJB - Peanut Butter, Jelly, & Bacon
It's exactly what it sounds like. I find 3 strips of bacon sufficient for a whole sandwich. The salty crispness offsets the sweet richness of the other fillings so nicely. Any kind of jam, jelly, preserves, marmalade, or citrus curd will work, but my personal favorite is to make it with apple butter, just because bacon & apple and apple spices work so well together. 😋
As a Canadian, what Americans call "Canadian bacon", is just ham. Our bacon is the same as the bacon you are using.😊
It's not, though, I promise! Ham always comes from the leg of the pig, whereas what we refer to as "Canadian bacon" is actually back bacon. They look the same, but taste different. I personally don't really like either, but I much prefer Canadian bacon to ham.
Why is Beryl acting like she hasn't made that exact same recipe of the same person of vegan bacon before on her rice paper episode? :')
I'm with Marcia on adding red onion to any form of BLT :) I love that extra bite and tang it gives
I've seen the packet for the Żur Żyniaty soup base at my local supermarket! Now I know how to use it, I'm totally down for giving it a try. Always love adding new soup and stew recipes to my autumn/winter repertoire!
Beryl, please replace the nonstick! PFAS and all with the scratches.
Savory whipped cream is a favorite of mine, but I like to add a pinch of salt and a spoon of sour cream or creme fraiche to give it a tangy side.
I was a vegetarian for 30 years. One time I was toasting coconut shavings and when they came out they tasted exactly like bacon! My husband made fun of me until he tasted them, and he (a meat eater) had to admit, they tasted like bacon! The rice paper bacon looked pretty good, but try just toasting coconut!
Marsha, the BLT Salad lady, is so cool. I'm sure she'd be fun to meet.
Amazing timing for this episode to come out. I have a sensitivity to pork so I cannot eat more than 1 rasher of bacon or 1 thin slice of ham without suffering a gastro-intestinal upset. But I LOVE BACON! And sometimes I will run the gauntlet and try to sneak that extra piece lol. The other day the gamble did not pay off and I was left with terrible stomach cramps for more than 18 hours....BUT that extra piece of crispy bacon in a bacon buttee was SO WORTH IT!
I don’t make vegan bacon with rice paper but with tofu! Either slice it very thin or grate it, then add liquid smoke, maple syrup, garlic powder and onion powder - it’s DIVINE. And the liquid smoke makes it really taste bacon adjacent 😌 you just bake it in the oven until it’s crispy! And you can put it either in pasta, salads, sandwiches, etc!
I think the pork loin with whipped cream could be interesting.
I'm thinking about how breakfast can have pancakes and bacon with syrup on everything. It pancakes could be served with whipped cream and bacon in the side.
That first pancake (or waffle) is always the dog pancake. Meaning the dog gets to eat it!
Always cook all of the package then whatever is left place in layers between paper towels in a ziploc. It will keep in the frig or you can freeze. Either eat cold....still excellent....or place in the microwave for 10-15 secs to warm.
I am adopting Marcia as my grandma, and I’m coming over for BLT salad dinner. That looked so good, I’m making it this weekend.
One of my favorite easy appetizer is bacon wrapped dates! If you are feeling fancy you can stuff a blanched almond in the date after you pit it.
Vegan I would use 3 things smoked: smoked tofu, smoked dried shiitake or smoked tofu skin