tag:blogger.com,1999:blog-493144429387237025.post1657867250383283604..comments2024-02-23T21:03:31.489-05:00Comments on Tinkering with Dinner: Bacon and egg risottobilljachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-493144429387237025.post-49086330841930637602009-05-16T19:32:00.000-04:002009-05-16T19:32:00.000-04:00I used that sort of extra-fancy thick cut bacon in...I used that sort of extra-fancy thick cut bacon in this recipe and I think the double-thickness contributed to the textural problem. I've been having the same trouble with most every recipe I've used it in so, while I like the hand-crafted cure and smoke, I'm going back to thin sliced next time around.billjachttps://www.blogger.com/profile/09260406336065905545noreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-17113015336919873192009-05-16T15:36:00.000-04:002009-05-16T15:36:00.000-04:00Oh grits, absolutely, AND they're less labor inten...Oh grits, absolutely, AND they're less labor intensive than risotto. Maybe add some cheese, too, as long as we're not worrying about arteries.<br /><br />But about infusing the flavor - we get thick-sliced handmade smokehouse bacon from Colorado which is plenty smokey (though not so locavore). Or if we're out of that the Applewood Farms Sunday Bacon at Publix, also thick-sliced, is an OK sub. But it's seldom a bad idea to increase the bacon, as well. :)Karennoreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-47912553917571347442009-05-16T11:34:00.000-04:002009-05-16T11:34:00.000-04:00It's a trade-off between infusing the flavor and t...It's a trade-off between infusing the flavor and texture. Probably the best thing to do would be to use twice the bacon--a couple slices cooked with the rice in big chunks that could be fished out later and a couple more slices cooked crisp and crumbled over top at the end.<br /><br />But at some point you have to stop and think: bacon, eggs and risotto is slightly less tasty than bacon, eggs and grits so why am I bothering? It's a clever fine-dining presentation, but if I'm cooking for myself at home, I think I'll go with the grits.billjachttps://www.blogger.com/profile/09260406336065905545noreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-18594751325366779432009-05-16T09:52:00.000-04:002009-05-16T09:52:00.000-04:00I'm with Karen about the bacon, I think that would...I'm with Karen about the bacon, I think that would really help with the texture though it wouldn't be infused with bacon flavor.kathttps://www.blogger.com/profile/10462007067131792229noreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-48026531354260030252009-05-16T09:19:00.000-04:002009-05-16T09:19:00.000-04:00Wonder if you could separate the bacon to a first ...Wonder if you could separate the bacon to a first step - y'know, brown the bacon pieces til crisp and remove them to a paper towel to drain, then proceed with adding the onion and rice etc etc, and just add the crisp bacon back at the last minute, just before the egg yolk? I think you'd still keep the smokiness and richness and be able to get the crisp.Karennoreply@blogger.com