So while we've been doing our mad science bacon experiments almost every weekend, I've gotten lazy about putting up the photos. *scuffle* Here's a month's worth in a bunch!
Chinese Steamed Salted Egg Custard Buns Fried in Bacon Fat
These are really nice! Good steamed, but even better steamed, then fried (in bacon fat of course). The filling is slightly different from 'classic' custard due to the addition of salted egg. It's slightly grainy, and is mildly savoury on top of the eggy sweetness of normal custard. The buns were good in and of themselves, but the real, 'OoOooo,' came from dipping the bacon in the custard. Nomm.
Fried Jelly Donut Re-Fried in Bacon Fat
Oldie but goodie. Nothing more to add from before, just have better, eviler photos nao. (For some reason this looks very lewd to me. O.o)
'Fusion' (lol) Breakfast Bacon, Egg & Maple Bun
Take some Chinese leaf buns
, steam them for about 5 minutes (longer is fine), then open them up and pour maple syrup on the inside. Close the buns and let them sit. Fry up the fattiest bacon you can find. Fry the leaf buns in the leftover bacon fat (there'll be a ton of it). Make scrambled eggs (we used eggs, soy sauce, 2-3 dollops of cream, and assorted herbs like rosemary, thyme, oregano, etc) with the leftover grease. Assemble the whole lot. Bite into it. Die of nommy happiness. XD
Bamboo Worms Fried in Bacon Fat
Maybe I should stop saying 'fried in bacon fat', it's not as if we fry stuff in anything else... These wormies a friend picked up for me weren't quite as nicely seasoned as the ones from Bangkok, but once they were fried in bacon fat... Oooh. O.o They turned into little crispy bombs of 'bacon fat lite' with a very faintly nutty flavour. The NuggetBoy will be bringing some bacon-fat fried wormies home to the US when he trundles off for Christmas.
1) Masala Coffee Granita:
The freezing and mixing process results in a much more intense flavour than the warm drink. One cup of coffee makes a pretty respectable amount of granita to boot. O.o Unlike my first try with the honey-lemon granita, I didn't let it harden into a slab of ice before attempting to thwack it. Instead I beat it up regularly after the first 2 hours, then every 30 min. Result was much smoother than the honey-lemon, but I think I left it too long while it was freezing. >.> I wuz gaming okay!
2) Sake-Almond Granita: Take a coffee mug, fill it to about 2/3 with almond paste + a bit of milk powder and sugar, add hot water. Then add -_- 2/3 of a chinese teacup-full of sake. Mix it up regularly as it freezes, this time, I churned it up every 30 minutes. Lovely almondy flavour, the sake doesn't come through as a taste (and wasn't intended to), but it adds sweetness, and more importantly, it makes sure the granita doesn't freeze rock solid, so that it doesn't need constant refluffing before serving. Texture is light, grainy, and creamy all at once.
3) Umeshu-Almond Granita: Replace sake with umeshu, and make it a full chinese teacup of umeshu. Beat it up same as before. This particular mix is the best one yet. You can definitely taste the umeshu, and it works wonderfully with the almond. More alcohol changes the texture yet again, resulting in something that's close to fluffy, creamy snow.
^_^ The next granita shall be Baileys-Almond!
Sample of Da Fatty Bacon
Now whenever I go to the grocery store, I paw through all the bacons to find the fatty ones. Like so. XD