[Kingerix]

My veins are getting hard just looking at it.

[QQQQQ-Trek]

Hey, that recipe was posted here on FM a loooooooooong time ago! Like, MO days! I have it saved in a text file somewhere on my rig, but I never got around to try to make it. Damn it looks yummy!

I know, I posted it.

[QQQQQ-Trek]

But you didn't grill us on the proper care of an iron skillet this time! You're slacking!

I was considering it, honestly.

[epPtsDno]

Disgusting.

Enjoy though!

[QQQQQ-Trek]

So I am preparing breakfast for tomorrow. I have my cast iron pan lined with bacon, 12 potatoes peeled and shredded, a couple of eggs cracked on top of that, the oven pre-heated to 350, and I go to get the flour... All I have is this healthy "Whole wheat" ****, that will not work for what I am cooking (unhealthy food with a half stick of butter per person). So I have to get all the way down to the grocery store all because I didn't make sure I had real ingredients ahead of time >

On the plus side, the kitchen's a mess, and I'm covered in flour, so I know I will be eating well tomorrow.

[QQQQQ-Trek]

Just look at all that grease. So beautiful... it brings a tear to my eye.

[yarita]

If you don't post here for awhile i'm just going to assume you've died from a heart attack.

[Si8jy8HN]

i'm actually hungry now [cursing]

[P3bWjm1j]

If you don't post here for awhile i'm just going to assume you've died from a heart attack.

True. I wouldnt eat that, and especially not for breakfast, geez, I cant even eat half a bun after getting up, I usually dont get hungry before noon.

[Relsenlilky]

Just look at all that grease. So beautiful... it brings a tear to my eye.

How many people is that for?

[soryalomop]

OMG you are my hero!

[Emunsesoxmete]

its a grease and fat pie

[RLRWai4B]

The only thing better than grease is more grease.

[QQQQQ-Trek]

How many people is that for?

The entire thing will feed 6 people, although I am only making up half of it right now. I cut it into 1 inch squares and have it in pan on the stove with a stick of butter and pint of heavy cream (half pint now, the other half once it thickens up). You can also use milk if you want to be health conscious, but you need to add more.

[nvideoe]

My god...

Its beautiful...

I haven't had bacon in so long.... now I have to go get some. I'm going to make a double bacon cheeseburgers with like 8 pieces of bacon and a half pound of beef... and then for breakfast I'm paying you a visit...

[RjkVwPcV]

So, what exactly is this food concoction?

[BPitt]

Don Vito diet ftw !! [thumbup]

[QQQQQ-Trek]

So, what exactly is this food concoction?

I haven't been able to find a name or any references to it anywhere. All I know is that it is something my Grandmother used to make; the only other person that I have met was in his 60's and grew up on a farm where his mother made it for him. Here's the recipe:

Ingredients:
Part 1:
2 eggs.
8-10 large potatoes, more if they are smaller
All Purpose Flower
1 teaspoon baking powder
1 pound of bacon (optional extra pound)

Part 2:
2 pints of heavy cream, 1 half pound of butter

Required Hardware:
Food processor to grate the potatoes
Cast Iron Skillet, 12 inches should be good
Large nonstick aluminum skillet with a lid, the sides should be fairly tall so you don't make a mess

Have an oven heated to 350° and the cast iron completely lined with 1 pound of bacon. Peel and grate the potatoes. Mix the grated potatoes with two eggs (minus the shell, of course), the teaspoon of baking powder, and add flour. Mix with your hands this and keep adding flour until it thickens up, but the mixture should not be too thick. It should be similar to toothpaste in consistency. If it becomes too thick, just add another egg (although you should add the flour slowly so you don't have to do this).

Now take the potato mixture and add it to the bacon-lined pan, pressing it around so it is even. If you wish, you can also add a second pound of bacon at this time to the top of the mixture, although it is easier to tell when it is done if you do not do this. Bake in the oven until it is golden brown on top. Remove it from the oven and let it cool. Remove from the pan, and cut it into four pieces, separated into two large zip top bags (1 gallon should work) for easy storage, and refrigerate over night.

In the morning, take the non-stick skillet and add one-half stick of butter for each of the quarters that you are going to cook. Melt over low heat while you chunk up the potato stuff into 1 inch cubes, approximately. Add one quarter pint of heavy cream for each quarter of potato stuff and heat on medium heat, covered. Once the sauce thickens up, and another quarter pint of cream for each quarter of the potato stuff and stir until it becomes nice and thick. I usually use a wooden spatula for this, and as the potato stuff softens up, you can use this to break the chunks into smaller pieces.

I will usually do half of the entire thing at one time. Each half will feed three hungry adults, and maybe four less-hungry people.


Note that you can substitute the cream for other milk products down to 2% milkfat. Anything less than that will be to thin to work. The less milkfat you have, the more you will need to add. If you substitute the butter for margarine, it will become oily.

[EzequielTMann]

The only thing better than grease is more grease.

Yeah! If your planning on swimming the channel!

Like you'd know what the channel is!!!!!!!!

[yarita]

I haven't been able to find a name or any references to it anywhere. All I know is that it is something my Grandmother used to make; the only other person that I have met was in his 60's and grew up on a farm where his mother made it for him. Here's the recipe:

Ingredients:
Part 1:
2 eggs.
8-10 large potatoes, more if they are smaller
All Purpose Flower
1 teaspoon baking powder
1 pound of bacon (optional extra pound)

Part 2:
2 pints of heavy cream, 1 half pound of butter

Required Hardware:
Food processor to grate the potatoes
Cast Iron Skillet, 12 inches should be good
Large nonstick aluminum skillet with a lid, the sides should be fairly tall so you don't make a mess

Have an oven heated to 350° and the cast iron completely lined with 1 pound of bacon. Peel and grate the potatoes. Mix the grated potatoes with two eggs (minus the shell, of course), the teaspoon of baking powder, and add flour. Mix with your hands this and keep adding flour until it thickens up, but the mixture should not be too thick. It should be similar to toothpaste in consistency. If it becomes too thick, just add another egg (although you should add the flour slowly so you don't have to do this).

Now take the potato mixture and add it to the bacon-lined pan, pressing it around so it is even. If you wish, you can also add a second pound of bacon at this time to the top of the mixture, although it is easier to tell when it is done if you do not do this. Bake in the oven until it is golden brown on top. Remove it from the oven and let it cool. Remove from the pan, and cut it into four pieces, separated into two large zip top bags (1 gallon should work) for easy storage, and refrigerate over night.

In the morning, take the non-stick skillet and add one-half stick of butter for each of the quarters that you are going to cook. Melt over low heat while you chunk up the potato stuff into 1 inch cubes, approximately. Add one quarter pint of heavy cream for each quarter of potato stuff and heat on medium heat, covered. Once the sauce thickens up, and another quarter pint of cream for each quarter of the potato stuff and stir until it becomes nice and thick. I usually use a wooden spatula for this, and as the potato stuff softens up, you can use this to break the chunks into smaller pieces.

I will usually do half of the entire thing at one time. Each half will feed three hungry adults, and maybe four less-hungry people.


Note that you can substitute the cream for other milk products down to 2% milkfat. Anything less than that will be to thin to work. The less milkfat you have, the more you will need to add. If you substitute the butter for margarine, it will become oily.

so the picture provided isnt of the final product, but of what it looks like before you put it in the fridge right?

If so, show us pics of it when it's done!