Makein Bacon

Among my many culinary adventures in my bag was a stint as a Food Service Director in a very upscale Retirement Living Community. One challenge I ran into was it seems, after the age of about 70 we all start to lose a bit of our taste sense. To deal with this effect we have to adjust our spice level a bit. A little more pepper, salt, red pepper, lemon and the use of bacon really helps.

While we have to be careful not to go too crazy, a little more Zip makes every one happy and I might say most all of us enjoy a better spark to our taste buds. I mentioned salt above but this is the least favorite for me of course because of the health factor as well as the taste. Always when using spices: Add gradually and taste as you go. It is also a good idea to have another person taste as well.

When using Bacon smoked or cured, I recommend always draining the fat a bit and you may save it for use in many other dishes later. Just cool it and place it in a glass container, refrigerate or freeze for another party. For nice flat slices and to control your splatter a good way to cook bacon is to bake it in the oven. Preheat to 400 degrees F. Place a rack inside a baking sheet. Lay your slices flat and bake for 10 to 15 minutes, depending on your desired doneness level. Crispy bacon with no curls. Of course if you are mixing the finished bacon in a dish or want to crumble it does not really matter if you fry or bake. -ENZO- See story and recipe on my website at

"Hey Grandma I'm Make' in Bacon for you." (see recipe below)
Make'in Bacon Mashers

3 pounds of russet potatoes peel and cut into chunks
½ cup of cream or milk (about)
¼ pound of butter (stick) ½ cup sour cream
½ cup shredded cheddar cheese
4 slices of cooked crisp crumbled bacon
1 tablespoon of chopped chives

Boil Potatoes until Tender, do not over cook. Start your cream and butter at this time to warm together and melt all the butter. When done drain Potatoes well and return to pot. Add the hot (but not boiled) cream and butter and the sour cream salt and pepper (to taste). Mash together BY Hand only! Until semi-smooth. Fold in cheddar cheese, bacon and chives. Add more warm milk or cream to your taste if necessary. Taste and adjust for flavor profile desired. Serve with any roast meat or chicken. Serves about 4 and you may double this recipe if desired.

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About The Author, Chef Enzo