Coffee Brown Sugar Bacon
 

Boy, does this look good. I bet it'd make even turkey bacon be excellent. Given so many bacon aficionados here, I immediately thought of The Cellar when I saw this recipe.

From Sunset

I got a big kick out of the "per serving" nutritional information.

Foolish author. Then entire pound is one serving.

At least for me.

I can't believe you lot eat bacon and sugar in the same meal. It really is weird to me.

You need to add whiskey to the list.

they don't have sugar cured ham in Australia?

Whaaa?!
Honey Roast Ham, yes.
Sugar... ham... what?!

Okay, prolly the same thing.
I just like messing with you because you don't accept that suet can be a valid ingredient in a dessert :)

You can get honey roasted ham here, but it's not really the same as coating your bacon in sugar then baking it. for one thing, the sucrose to meat ratio is waaaaay different. ;)

Um... breakfast?? Bacon on the plate, oatmeal in the bowl, and what's on the oatmeal?

Usually nutmeg and sugar...sometimes cinnamon, sometimes some dried fruit. Just depends.

Yeah. I won't say brown sugar is the only topping for hot cereal, but it's my perennial favorite, albeit reduced now to accommodate my diabetes. A small sprinkle for its flavor and the greater part of the actual sweetening done with Splenda at least seems like virtuousness.

We usually use raw or white sugar for cereals. Brown is far too sweet.

Hm. For just sweetness, brown and white stack up about the same for me. Brown's advantage is in its rich molasses flavor. I often whip up brown sugar out of white and molasses drizzled in, in the chopping attachment to my blender. It's not the most efficient such mixer but it is the only tool I have that answers at all. It has to be sulphured or blackstrap molasses, not the light variety, for the true brown sugar flavor to come through.

I've tried Mexican style sugarloafs, called piloncillos in the vernacular. I haven't been incredibly wowed, for these sugarloafs are designed to stay solid, not taste like brown sugar. I bust the loaves up with channel-lock pliers because bashing them with a mallet gets bits all over. Then the busted pieces go in my coffee grinder to be reduced (mostly) to granules, revealing a blond sugar -- dishwater blond, darker than demerara, but not a patch on what I'm told is the German style, with a lot of molasses, mixed to where it's just short of sticky. Keep that stuff tightly covered or it will cake and you'll have to chip it out of the container.

Would this situation be like the hardened brown sugar you get at the store? If so, put a piece of bread in with the brown sugar and in a day or so it will be nice and soft again.

You can also nuke (microwave) the sugar -- it will soften. Temporarily.

That looks good Cloud.