What food does not go with bacon?
- Thread starter Furryanimal
- Start date
hollydolly
SF VIP
- Location
- London England
I won't try it, simply because altho' I love bacon, I try and minimize it in my diet because it really isn't good for me ...
-Oy-
Bloke with a camera
- Location
- Lancashire
Also ‘Fart Nukes’
Farrah Nuff
Senior Member
- Location
- East of the sun, West of the moon
Kosher and halal foods would seem to be a poor choice to match with pork bacon.
Turkey bacon might be an option, however, if ever one is faced with such a dilemma.
Turkey bacon might be an option, however, if ever one is faced with such a dilemma.
horseless carriage
Well-known Member
Quite so: But because of its high levels of sodium, saturated fat and countless preservatives, bacon tops the processed foods list. Eating foods like this can lead to high blood pressure, heart disease and obesity.
Flarbalard
Senior Member
I'm late to this subject, but sometime in the '60's when I was in grade school we had a jar of Skippy peanut butter with bacon bits. Came from the manufacturer that way. I never have liked Skippy, but I was ordered to try it, and that was the last time I ever ate Skippy of any kind.
dobielvr
Well-known Member
- Location
- California
Fresh peaches, watermelon, grapes.
Disgustedman
Senior Member
Stop it! I'm writing and downloading as fast as I can while drooling!!!!
spectratg
Senior Member
- Location
- Adamstown, MD
Excuse me? Bacon and jelly sandwich on toast has always been one of my favorites!
RadishRose
SF VIP
- Location
- Connecticut, USA
Bacon goes with everything.
JaniceM
Well-known Member
- Location
- still lost between two shores..
That is beyond disgusting!!!
hollydolly
SF VIP
- Location
- London England
JaniceM
Well-known Member
- Location
- still lost between two shores..
hollydolly
SF VIP
- Location
- London England
Exactly ^^^^^^ Jam.... ..
JaniceM
Well-known Member
- Location
- still lost between two shores..
(sorry, did not mean to triple-post!!!)
JaniceM
Well-known Member
- Location
- still lost between two shores..
Bella
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This article is for anyone who doesn't quite understand the difference between jelly and jam.
What’s the difference between jam and jelly and every other kind of sweet, spreadable fruit? > https://www.bonappetit.com/story/whats-the-difference-between-jam-and-jelly
"Toast with some butter and jam is a marvelous thing. Wait. Butter and jam? Or butter and jelly? Or is it marmalade? What’s the difference between jam and jelly and every other kind of sweet, spreadable fruit? It’s a confusing, sticky world. We’re here to provide some answers.
All of these condiments start with sugar, fruit, and heat. Fruit naturally contains pectin, the stuff that makes jams and jellies firm up. (Not all fruits contain the same amount of pectin though, so sometimes powdered pectin has to be added to get the desired texture.) When heated, the fruit will lose liquid, causing it to reduce to a firmer consistency. The distinction between the varieties comes from how much physical fruit ends up in the final product and how firm it ends up setting. It’s a spectrum of sorts.
Jam, jelly, preserves, and marmalade all live life in the same, same, but different category. They start out almost identical, but take different paths to end up at their final form. What's the difference between jam and jelly and preserves? Well, you know that. What's the same? They’re all good on toast with butter."
Bella
What’s the difference between jam and jelly and every other kind of sweet, spreadable fruit? > https://www.bonappetit.com/story/whats-the-difference-between-jam-and-jelly
"Toast with some butter and jam is a marvelous thing. Wait. Butter and jam? Or butter and jelly? Or is it marmalade? What’s the difference between jam and jelly and every other kind of sweet, spreadable fruit? It’s a confusing, sticky world. We’re here to provide some answers.
All of these condiments start with sugar, fruit, and heat. Fruit naturally contains pectin, the stuff that makes jams and jellies firm up. (Not all fruits contain the same amount of pectin though, so sometimes powdered pectin has to be added to get the desired texture.) When heated, the fruit will lose liquid, causing it to reduce to a firmer consistency. The distinction between the varieties comes from how much physical fruit ends up in the final product and how firm it ends up setting. It’s a spectrum of sorts.
Jelly
At one end of the spectrum, you have jelly. It’s the firmest, clearest fruit condiment around. Once the fruit is cooked, it’s strained, so that only the juice ends up in the jelly. That’s why the grape stuff you spread all over peanut butter in first grade was (and is) so clear. If you’re going to find additional pectin in any of these, you’ll find it in jelly. And that means that if you turned a jar of jelly over, it would probably slide out in one solid piece, like a can of cranberry, well, jelly. Kinda gross. Kinda cool.Jam
We don’t like to play favorites, but we really like jam. It’s the chunkier version of jelly, with more pieces of actual fruit in it and a slightly looser, spoonable texture. Here, chopped or pureed fruit is cooked with sugar, so pieces of the fruit end up in the final product. It’s not clear, and it’s not solid. This is the middle of our spectrum. We like it in the middle. It’s comfortable. And tasty.Preserves
If you’ve been following the trend here, you can probably guess what’s up with preserves. They contain the most fruit, more often than not in whole pieces, and have the least gel-like consistency. These are great for serving with cheese, since you can a big ol’ piece of cherry on top of your stinky gorgonzola.Marmalade
Remember how we were just talking about preserves a second ago? Yeah, marmalade is just preserves that are made with citrus—the whole fruit, rind and all. Lemon. Orange. Grapefruit. You get the picture. They make preserves marmalade. We love how aromatic and bittersweet good marmalade's are, a result of all the complex flavors and fragrant oils present in those citrus peels.Jam, jelly, preserves, and marmalade all live life in the same, same, but different category. They start out almost identical, but take different paths to end up at their final form. What's the difference between jam and jelly and preserves? Well, you know that. What's the same? They’re all good on toast with butter."
Bella