Soylent Green is Bacon!

Uncategorized Monday, August 16th, 2004

 

I miss Canadian bacon. It may seem a little odd considering my initial disgust at their fatty bacon. But now I’ve come to miss the jar of bacon fat on the bench. When I cook bacon here, it’s all too lean to have any fat left over to keep. There’s more bacon for your buck that way; I just miss the handy flavouring aid that a glass of bacon fat provides. The lentil soup’s a bit plain: chuck in some bacon fat. The tofu’s tasteless: bacon fat my friend. Romantic evening: bacon fat candle.

Maybe I could by a fat pig and stick a tap in its side like a rubber tree

On other fronts, I’m downloading about 12 GB a week. The only problem is my monthly limit is 12 GB. And my hard drive is full.

147

This entry was posted by the illustrious Andy Cocker on Monday, August 16th, 2004. It concerns such pressing issues as . You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

5 Responses to “Soylent Green is Bacon!”


  1. Jackson
    August 19th, 2004 at 7:51 am

    Just a warning to all the kiddies out there wanting to try this at home, it is in fact a GLASS of bacon fat you need – not say a plastic cup prone to melting.

    Fortunately as Andy said Australian rashers are sadly lacking in the fat component, although I admit the ability to add bacon fat to various dishes is highly underrated.


  2. Tom
    August 19th, 2004 at 11:04 am

    As if anyone would make a mistake like that.

    Personally, I’m just relieved about the Soylent Green. I’d heard vicious rumours.


  3. Andy
    August 21st, 2004 at 10:31 am

    Good advice for the novice bacon fatter user, Jackson. Bacon fat straight out of the fry pan is very hot, even hotter than boiling oil. A heat proof container is recommended.


  4. Jack
    August 21st, 2004 at 10:58 am

    Thanks Dr. Andy!!


  5. Tom
    August 23rd, 2004 at 10:13 am

    Have any networks picked up “Cooking with Dr Andy” yet? You’d be a damn sight more interesting than that Jansz fellow.

↑
↓