Before I get into the meat of this post, (pun #1) I’m going to do some updating on life. Classes are going to go extremely well, I think. So far, fairly easy with a touch of work. I got a bunch of my seeds, and I’m hoping to receive more soon. Kubuntu is running reasonably well on my computer, although I am keeping my Vista distro for now, mostly because of the proprietary software involved there.
Now for the juicy part of today’s post. (pun #2, sort of)
Dinner tonight is inspired by two things. The first is the bacon roll found here. The second is the bacon roll found here. Now, I’m not cheap (just ask my wife), but we had ground beef and some spices, so I made my own “sausage” (read “ground beef with spices and onion, pepper, and garlic puree”). Beef does not stick together well, so, rather than try to roll it first, then roll the bacon weave around it, I spread the “sausage” onto the weave and then sprinkled sharp cheddar on top, then rolled it up, stuck it in a bread pan and baked it for a while. It’s still sitting on the side resting.
Notes on this concept:
- On one website I came across, the guy recommended splitting the bacon in half lengthwise, wich I did.
- The spiced I used made the beef smell like hot dogs, which I do not find a pleasing smell.
- Flipping is not possible, and getting the thing out of the pan was not easy.
- Yellow beef is not a pretty sight, even if it’s from the turmeric and mustard flour.
- Baking at 350F is a good idea. 300F to start took too long.
Pictures would happen, but my camera bit it bigtime, so no photos. Be glad. If the artery clogging goodness of the ingredients didn’t already have you reaching for aspirin and the number for a good heart surgeon, the appearance of this… thing would surely have you clutching your chest out of reach of the phone. It’s almost as heart stopping as driving past a Culver’s and thinking that stopping inside might not be a bad idea. (I love Culver’s, btw, and wish they would have someone open them here in TN. They make really good burgers.)
That’s all for now.
Cheers,
Red Wolf
