extra cheezey its good for the brain
Buy a bacon that has a lower fat content and cook it in the skillet over medium-high heat. Flip the bacon multiple times during it's cooking process to ensure that it is evenly cooked.
yes and no. It takes bacon a lot longer to cook, so you would need to add the eggs to the pan when your bacon is almost done & your pan is large enough, but your eggs may pick up a lot of extra grease and browning, which is not attractive. It is usually better to cook the bacon, pour out the excess grease & then you can do your eggs in the same pan. If you are talking about adding bacon pieces to cook with scrambled eggs, that will not work as the bacon needs so much longer to cook. You can add crumbled COOKED bacon to scrambled eggs though.
One delicious recipe for making bacon buns is to cook bacon until crispy, then wrap it in dough and bake until golden brown. Another option is to mix cooked bacon bits into the dough before baking for a savory twist. You can also add cheese or herbs for extra flavor.
No, bacon grease would not be healthy for a chicken to ingest. Applied topically, it could actually cause a bacterial infection.
The prefix 'Extra' is like more of it and better like (e.g. Extraordinary and Extraterrestrial)
An omelette is an original French cuisine. An omelette's basic ingredient is an egg, but you can add extra foods such as tomatos, onions, bacon, ham, etc.
I would go for the extra .4 ghz.
One way to get motivated to do better in school is to be involved in extra-curricular activities.
They have an extra thumb for better climbing.
Extra electrons.
AP classes give you extra points.
In Canada, Peameal Back Bacon is considered the "Canadian Bacon" because it is unique to Canada (see http://www.realcanadianbacon.com/pork-tenderloin/testimonial.htm). Strip Bacon or Streaky Bacon (a British Term) is the most common bacon in Canada and has the same variations as the strip bacon in the United States. Peameal bacon is usually listed as an up-charge for a "bacon and eggs" menu (using strip bacon) since it is superior in taste, quality and has a very low fat content. It is listed on the Canadian Diabetes chart because it is so lean. Peameal Back Bacon is made from the Pork Main Back Muscle (hence the term "Back" Bacon), with a Unique to Canada cut of meat: Cap-off, Tail-off, 0x0 specification (whole muscle only - no fat). These extra lean loins are cured for a minimum of 48 hours in a Sweet Pickle Cure recipe and then finally rolled in Golden Cornmeal. This is Not Smoked; true Canadian Bacon has never been smoked. The product is sliced (aka Bacon) and typically served with eggs for breakfast or used in sandwiches at lunch. Whole Roasts (un-sliced) are used as a dinner entree. The name "Peameal Bacon" comes from around and prior to the 1920's or so. Back then the product was rolled in ground up Yellow Peas (for preservation reasons). It was switched to Cornmeal around that time due to the availability of corn. When fried or roasted, the cornmeal coating gives a unique and pleasing crunchy mouth feel. Here in the United States, it can be purchased at www.realcanadianbacon.com