cathy l
Fire Starter
Being new to this all I have made so far is fatties.
This one needs to be added to the arsenal. Thank you for the wonderful pictures.

Gary.. give me your address, I'll send ya a box....lol...We americans told da world to Stick their Metrics....So you need a 3.75? liter bag???....LOL..You don't have Ziplock brand plastic bags, in Canada?...How far in da woods do ya live, Gary...Just jabbin' ya a bit....Its funny...as advanced as our world is and yet!!!!!.....You can't believe just how much I want to make this fatty (I have had to retype every second word so far). So, ingoring the drool runnung down my chin, just how big is a one gallon ziplock???????????? Around here, they are called a whole bunch of other things, but not one gallon
I guess around 3 liters.You can't believe just how much I want to make this fatty (I have had to retype every second word so far). So, ingoring the drool runnung down my chin, just how big is a one gallon ziplock???????????? Around here, they are called a whole bunch of other things, but not one gallon
I believe it was close to 2 packagesNice looking fattie!!
How much bacon did take for the weave?
Thank
Charlie
From what I remember it heated just fine in the microwave. Of corse you don't get the exact same texture when reheating but it still tastes wonderful. I can tell you, with family around it didn't last long.
I know this is probably heresy, but how's it reheat? I see myself making 2 of these on a weekend and taking one of them with me for breakfast at work the rest of the week.
That's what I figured the answer would be.
From what I remember it heated just fine in the microwave. Of corse you don't get the exact same texture when reheating but it still tastes wonderful. I can tell you, with family around it didn't last long.
Thanks for those kind words. My endeavors have expanded so much since I joined this site. I first joined to learn about smoking. Now I make my own bacon, sausage, cured meats and started making my own wine. This site is GREAT!!!!
Now that kind of precision - with the egg slicing and all - is damn impressive!
I am amazed each time I see a "fatty" displayed here, (having never dabbled with such myself yet I'm in awe), and I love that you had a whole theme or specific "Breakfast" flair to it all! BRAVO!!!
Cheers! - Leah