tag:blogger.com,1999:blog-4316997354640264566.post6087477298487233782..comments2023-10-21T07:08:45.820-04:00Comments on Eggplant To Go: Culinary Smackdown: Battle BaconSharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-4316997354640264566.post-14025884816156789202011-09-02T12:55:56.572-04:002011-09-02T12:55:56.572-04:00Ahhhh....so that's how you make the scallops. ...Ahhhh....so that's how you make the scallops. I've tried them before in the past and only worked with the really huge diver scallops. Good to know all of the bacon tricks, thanks, Eggy!<br /><br />I really want to participate in the bacon throwdown, have a recipe and everything...just not sure when, sis is in til Sunday night and have not had much time in the kitchen. I know you understand! Have a lovely holiday weekend, Eggy. xoLaDivaCucinahttps://www.blogger.com/profile/06000430029590301972noreply@blogger.comtag:blogger.com,1999:blog-4316997354640264566.post-66981079095363690142011-09-01T19:49:56.486-04:002011-09-01T19:49:56.486-04:00Stephie, I don't know if I could talk Cindie i...Stephie, I don't know if I could talk Cindie into adding bacon to her streusel, but I love the idea! And you hit on one of the reasons she went with an apple pie this time - apples are pork-friendly (the other reason was she's burned herself out on peach pies for the season).<br /><br />Diva, love your twists on rumaki, and I will look forward to your fabu bacon recipe whenever you have the chance to post it. As for your questions:<br /><br />I always make sure the strip of bacon I use is long enough to overlap the ends (I stick my toothpick through where they overlap). Is that what you mean?<br /><br />I agree that one of the tricky things about bacon-wrapped scallops is getting the bacon done without overcooking the scallops. I find using thin bacon with large sea scallops improves my chances of not overcooking the scallops. Also I make sure the bacon (rather than the scallop) is in contact with the cooking surface, and continue to turn them so the bacon gets done all the way around the scallop. I find it's easier to attend to the constant turning process by cooking them on the stovetop or in an electric skillet rather than in the oven, which is why we went that route.<br /><br />Hope you're having a grand time with your sis and that you're new place will be in shape soon!Sharon Ruddhttps://www.blogger.com/profile/00598263732896925616noreply@blogger.comtag:blogger.com,1999:blog-4316997354640264566.post-13361948104379342512011-09-01T12:16:04.465-04:002011-09-01T12:16:04.465-04:00Eggy, you and Cindi crack me up...who else but you...Eggy, you and Cindi crack me up...who else but you would think of a bacon testing?! LOVE it. Ok, I have some comments and q's about your offerings:<br /><br />When I make my tropical version of rumaki (almond and lychee with bacon) BAKED, I found the bacon shrunk and I had to double over a bit for the cooked bacon to meet all the way round, does that happen to you? (Also for my retro cocktail party I am making an updated version of rumaki using prosciutto instead of bacon! Stay tuned)<br /><br />Also, did you fin the scallops to be overcooked? I thought that was a side effect of doing this dish, hard to get the bacon cooked without over cooking the scallop? They all looked REALLY good.<br /><br />As for the BLT, I love this classic and only started eating it in the last few years as I always hated tomatoes. Now I love the crisp combo of crunchy bacon, iceberg lettuce, creamy mayo and salt! YUM! Well done for your efforts.<br /><br />I have a fabu bacon recipe to contribute but not sure when I'll have time to make it....my sis is in from Michigan, weddings, restaurants and then back and forth to our new place to crack the whip on the contractors. sigh. Looking forward to a slower pace....xoxoLaDivaCucinahttps://www.blogger.com/profile/06000430029590301972noreply@blogger.comtag:blogger.com,1999:blog-4316997354640264566.post-57495393082106478002011-08-31T21:48:26.771-04:002011-08-31T21:48:26.771-04:00Oh my Eggy, my mouth is watering! However aside fr...Oh my Eggy, my mouth is watering! However aside from the salavating I have a few comments to make: <br /><br />1. Having a bacon tasting with Eckerlin's bacon is such a good idea! <br />2. Making a beautiful BLT with that said bacon, some lovely tomatoes, and blue oven's bread...yum.<br />3. Now wouldn't Cindie's pie go well with a little bacon tossed in the strussel?<br />4. Your wrapped water chestnuts bring me back to childhood...my mother loved those!<br /><br />[=Stephiehttp://www.smallgirladventures.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4316997354640264566.post-89049480925928848162011-08-31T18:17:50.501-04:002011-08-31T18:17:50.501-04:00Granny, you know I'm happy to bring the Smackd...Granny, you know I'm happy to bring the Smackdown back home - and grateful to you for hosting this month!<br /><br />Minx, d'oh. That would be soy sauce mixed with sugar. Fixed now. Thanks for your excellent eye!<br /><br />Moi, I don't know that I've ever had avocado on a BLT, but then I'm not from New Mexico :)<br /><br />WaterDog, thanks again for cooking with me last weekend. Looking forward to more this weekend too!Sharon Ruddhttps://www.blogger.com/profile/00598263732896925616noreply@blogger.comtag:blogger.com,1999:blog-4316997354640264566.post-54625167254314428962011-08-31T14:20:52.927-04:002011-08-31T14:20:52.927-04:00Bacon and summer garden tomato's are one of Go...Bacon and summer garden tomato's are one of God's or Nature's greatest gifts to the world. The great thing about Rumaki is it can satisfy that craving when it is not tomato season. Sharon & I need a bigger kitchen.....All posts look great!WaterDoghttps://www.blogger.com/profile/00268505711774459938noreply@blogger.comtag:blogger.com,1999:blog-4316997354640264566.post-27894375014401998742011-08-31T09:50:02.393-04:002011-08-31T09:50:02.393-04:00As usual, a gloriously comprehensive entry! Man, I...As usual, a gloriously comprehensive entry! Man, I haven't thought about Rumaki in years. I need to make some. Soon. Also, a BLT is nothing without a slathering of avocado. Just sayin' . . . Oh, and I can never tell if bacon is applewood smoked or not. I just know it all pretty much tastes really really really good.moihttps://www.blogger.com/profile/07824043795171732429noreply@blogger.comtag:blogger.com,1999:blog-4316997354640264566.post-91953097211052369922011-08-31T09:34:36.061-04:002011-08-31T09:34:36.061-04:00"...1/2 cup soy sauce mixed with 4 tablespoon..."...1/2 cup soy sauce mixed with 4 tablespoons soy sauce..."<br /><br />So...what do you *really* marinate your chicken livers and water chestnuts in? :)theminxhttps://www.blogger.com/profile/15546089936845346029noreply@blogger.comtag:blogger.com,1999:blog-4316997354640264566.post-71380749628679019942011-08-31T08:16:08.684-04:002011-08-31T08:16:08.684-04:00Yes, Eggy, there is nothing like a great BLT, unle...Yes, Eggy, there is nothing like a great BLT, unless it's bacon-wrapped scallops or rumaki, which I adore. Fabulous entry and thanks so much for bringing the Smackdown back home!<br /><br />GGGrumpyGrannyhttps://www.blogger.com/profile/12662642493803994752noreply@blogger.com