-
Be sure to read this post! Beware of scammers. https://www.indianagunowners.com/threads/classifieds-new-online-payment-guidelines-rules-paypal-venmo-zelle-etc.511734/
The #1 community for Gun Owners in Indiana
Member Benefits:
Fewer Ads! Discuss all aspects of firearm ownership Discuss anti-gun legislation Buy, sell, and trade in the classified section Chat with Local gun shops, ranges, trainers & other businesses Discover free outdoor shooting areas View up to date on firearm-related events Share photos & video with other members ...and so much more!
Member Benefits:
nasty.
You eat them on bread???
You sick b@stard.
I've at times pondered making a BLT, but substituting two slices of ham for the bread.
Alternatively, I might use Canadian bacon to replace the bread, but I worry that I'd spend the next several hours adding "ay?" to all my sentences.
I wonder if you could make bacon-infused mayonnaise like you can do bacon-infused bourbon? Hmmm....
Blessings,
B
Recipe: Bacon and Cheese Potato Cake
Bacon and Cheese Potato Cake (Pommes des Vendangeurs)
Items needed: One ovenproof 9-inch round baking pan, preferably nonstick. (I used a 9-inch round stone baking dish with sides.)
1 tablespoon butter [omitted]
6 ounces slab bacon or 1 package of bacon
2 1/2 pounds baking potatoes or red potatoes
1 1/4 cups grated Gruyere cheese [used Irish cheddar since that's what we had]
Freshly ground black pepper to taste
Preheat oven to 425*F.
Butter the bottom and sides of pan. [skipped this step since there was plenty of bacon though it might've made removing from pan easier]
Arrange the bacon slices, spiral fashion, on the bottom and sides of the pan. Allow the bacon to drape over the edge. Set aside.
Peel the potatoes, rinse under cold running water, and pat dry. Slice into thin rounds, rinse again, and dry thoroughly in a thick towel. [I was too lazy to dry the rinsed potatoes and that didn't seem to hurt things]
Arrange one third of the potato slices on top of the bacon
Sprinkle with one third of the cheese.
Repeat, creating two addtional layers of potatoes and cheese.
Fold the overhanging bacon onto the potatoes. [You might want to put a toothpick through the center to try to keep the bacon from curling up and away from the center.]
Bake, uncovered, until the potatoes offer no resistance when pierced with a knife, 40 to 50 minutes.
Remove the pan from the oven and transfer it to a rack. Let it rest, still covered, for 15 minutes, so that the potates will unmold easily. Unmold the potatoes onto a warmed serving platter, season generously with freshly ground black pepper, and serve, cutting into wedges. [I left mine in the dish and served it from there at the table.]
Originally found at: FitFool - Bacon and Cheese Potato Cake (Pommes des Vendangeurs)
Bacon and Cheese Potato Cake (Pommes des Vendangeurs)
Items needed: One ovenproof 9-inch round baking pan, preferably nonstick. (I used a 9-inch round stone baking dish with sides.)
1 tablespoon butter [omitted]
6 ounces slab bacon or 1 package of bacon
2 1/2 pounds baking potatoes or red potatoes
1 1/4 cups grated Gruyere cheese [used Irish cheddar since that's what we had]
Freshly ground black pepper to taste
Preheat oven to 425*F.
Butter the bottom and sides of pan. [skipped this step since there was plenty of bacon though it might've made removing from pan easier]
Arrange the bacon slices, spiral fashion, on the bottom and sides of the pan. Allow the bacon to drape over the edge. Set aside.
Peel the potatoes, rinse under cold running water, and pat dry. Slice into thin rounds, rinse again, and dry thoroughly in a thick towel. [I was too lazy to dry the rinsed potatoes and that didn't seem to hurt things]
Arrange one third of the potato slices on top of the bacon
Sprinkle with one third of the cheese.
Repeat, creating two addtional layers of potatoes and cheese.
Fold the overhanging bacon onto the potatoes. [You might want to put a toothpick through the center to try to keep the bacon from curling up and away from the center.]
Bake, uncovered, until the potatoes offer no resistance when pierced with a knife, 40 to 50 minutes.
Remove the pan from the oven and transfer it to a rack. Let it rest, still covered, for 15 minutes, so that the potates will unmold easily. Unmold the potatoes onto a warmed serving platter, season generously with freshly ground black pepper, and serve, cutting into wedges. [I left mine in the dish and served it from there at the table.]
Originally found at: FitFool - Bacon and Cheese Potato Cake (Pommes des Vendangeurs)
We really have to work on your use of the # (permalink) link....
https://www.indianagunowners.com/forums/break_room/6659-food_of_the_gods-4.html#post114631
https://www.indianagunowners.com/forums/break_room/6659-food_of_the_gods-4.html#post114631
Interesting. My link works for me but yours doesn't. Yours references the page number, mine just references the post number. I wonder why the permalink bothers with the page number when the number of posts per page is user-adjustable.
Indeed I did. I remember having seen it now. Just so much bacony goodness overwhelmed my memory. Thanks for the reminder.
Blessings,
B
Same here with your link. I blame, oooh, let's see, how about GetA2J?
Alright..... GetA2J is now banned!
Look! See! ^^^ It DOES happen to others!
Welcome to the club, GetA2J
Hope you brought bacon.
Site Supporter
Staff online
-
d.kaufmanStill Here
Members online
- CPE1704TKS
- jt1975
- d.kaufman
- jcole123
- Defensive Shooting Concepts
- tsilveus
- joshf63a
- indyblue
- hereforthecootbash
- Jmtbug21
- Gena_Allen
- Will0369
- MC1983
- carsgunsandgirls
- KG1
- Altrex
- Wolfhound
- radar8756
- MrSmitty
- maxipum
- Mfoster20
- loudgroove
- Gabriel
- Phil502
- LokhXIV
- ancjr
- Doug28450
- INPatriot
- bobzilla
- OneBadV8
- dekeshooter
- indyartisan
- Longhair
- Kirk Freeman
- SomeOld Guy
- possum_128
- 22LRFan
- mcapo
- fullauto 45
- littletommy
- GUNZ50
- mmpsteve
- ironjaw77
- patience0830
- bigretic
- IndianaRidgeRunner
- Shadow01
- hammerd13
- phylodog
- Matt 22