h a l f b a k e r yWhy on earth would you want that many gazelles anyway?
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Actual strips of real bacon could be lightly fused to a
removable backing paper strip that is 100 ft. long.
The grease of the bacon would secure it to a wax paper
strip. The bacon would be placed end to end forming
a continuous strip. When rolled up it would become a
wheel of bacon approximately
18 inches in diameter.
A simple cardboard enclosure would minimize the handling
of the bacon and be suitable for proper storage and
dispensing. Just remove the box of bacon from the
fridge, and pull out the length of bacon you need and cut
with a pair of kitchen shears or a knife. The bacon would be
pre-cooked and would only need to be reheated.
(?) For [po].
http://www.mcphee.c.../current/11076.html
Ecstacy anywhere you want it. [Cedar Park, Oct 17 2004, last modified Oct 21 2004]
(?) One of Rods' best
http://www.halfbake...con_20Fax_20Machine
That way you could get lots of fax messages! [PeterSilly, Oct 17 2004]
Super Long bread
http://www.halfbake.../Super-Long_20Bread
check out [pluterday]'s last anno [squeak, Oct 17 2004]
Grits
http://www.chitterlings.com/grits.html
[Amos Kito, Oct 17 2004, last modified Apr 16 2008]
[link]
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If it's cooked the way I like it, then it's too crispy and shrivelled to roll up. |
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the smell of fried bacon is bordering on - umm, ecstasy. gotta give this a -1 sorry |
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hops? I have noticed Rods, that your language is full of beer references these days |
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[Cedar] sniff sniff, hmmm <dribble></drool> thank you. |
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//The bacon would be pre-cooked and would only need to be reheated.
Yuk. I'll have to vote against any idea which advocates bad cooking practices. |
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Pre-cooked bacon would be bad, but if it was uncooked then this could be a good idea for restaurants, greasy spoons etc. |
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Can it be used in conjunction with super long bread (see link, esp. [pluterday]'s last annotation)? |
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Sounds revolting though.Why does it have to be pre-cooked? Bacon only takes a couple of minutes to do anyway.
If it was raw it could be handy. I like my bacon sliced pretty thin and the slices always stick to each other and tear when I pull them apart. Being raw, of course, the roll should be shorter to prevent it going off before you can eat it all. |
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I'd like to see this without the paper backing. That way I can drop the whole 100 ft roll into my deep fryer for a real meal. |
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<homer>Mmmmm...giant fried bacon rolls.</homer> |
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I like it- if you backed it top and bottom with absorbent paper you could cut the strips and pop them straight into the microwave. If we can have 2- ply toilet paper we can have 3ply papertowels with *new-and-improved* bacon center |
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YOU GET THE HELL AWAY FROM MY 100 FOOT ROLL OF BACON!!! |
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For true bacon lovers, you could lie the roll on its side, fry it like a burger then put it in a monster bun. |
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[bungston] Just look what you did to my keyboard, its full of drool now! |
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Could we cut the bacon from 100ft long pigs to eliminate the risk of gaps or breakage between slices? Didn't the Kzinti in Larry Nivens books grow their meat from vats? No more pigs, just endless rolls of bacon. I don't want a croissant with that, you can have mine. |
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Now all we need is a 100 foot tube of grits [link], and we're set. |
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For true bacon lovers, they could just lie on their side, gobbling up the bacon as if its a large piece of spaghetti.
(Should "100 Foot Rolls of Bacon" be made with 100 trotters?) |
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Once upon a time there were twenty-five pigs with wooden legs... |
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I've always been meaning to ask someone American. What *are* grits, when they're at home? |
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Amos has given you a link, squeaky. |
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So, like, lumpy wallpaper paste? MMmm! |
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I imagine this could be efficiently achieved by setting up a partitioned room. In one half of the room are the pigs and in the middle, forming the partition bit, is a large mangle. In the other half of the room, dangling down from the ceiling is a truffle tied to a piece of string. When the piggies snuffle up to the partition to try and get at the lovely truffle, the bacon operative quickly turns the handle of the mangle, trapping the snouty bit of the pig and drawing it into the flattening device. He is then free to roll out the pig to the desired length and thickness. |
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and consume with the mushrooms that DrBob has been eating. |
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Dr Bob has made the sadly all to common mistake of a vegetarian and confused sausage, such as the lovely Mortadella, with Bacon. Sausage = all the pig, Bacon = slices. |
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Sure [Seagull] - but you could roll out piggie and then slice it into bacon. The longer the slice the thinner you roll out piggie, assuming you do a lateral cut. |
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BTW, how do you know that [DrBob] is a vegetarian? |
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Yeah, come on 'Seagull', fess up!
Anyhow, under my system the pig is just turned into one very large slice so = bacon. So there! |
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I never said that DrBob, an inventor and social commentator of note, was a vegetarian. I pointed out that his category confusion was one that a vegatarian would make. |
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If the mangle and extruder then rolled the pig-meat along though a five day smkoing and curing process we may be closer. Alternatively, pull the pig through a hole too narrow for its hips and sided with a whirling blade. The slices become fuel for the 100ft bacon strip, the body for something else, reactor sheilding maybe to improve shelf life. |
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It seems to me that if he is a vegetarian, [Dr Bob] has made the sadly all too common mistake of a vegetarian suggesting that we put a pig through a mangle. |
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You make it then we can re-engineer a bio-diessel car to run on roll bacon. "The only pollutant is the yummy smell of cooked bacon and remnant bacon pieces trailing the car". |
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"WHEEL! OF! BACON!" Sorry, couldn't resist. |
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//mmmm squeaky bacon// Squeak, squeak. (slice, slice) Squeak!! Squeak!! (slice, hack) SQUEAK!!! SQUEAK!! |
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The roll should be mounted on a spike like a kebab (dead man's leg style). Instead of being rotated against a heating element, the roll of (uncooked) bacon would rotate against a U-shaped refridgerator coil. |
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This would be fantastic, highly bakeable and actually bloody practical for those portable burger trucks (the kind that park in the carparks of big DIY stores on saturday mornings). The cook would stand in front of an array of gently rotating stands - nice image, no? |
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SIGN ME UP! SEND ME A ROLL! I will order the special dispenser and make bacon for the masses! |
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I'm not sure what the idea is here... is it basically a more convenient bacon roll? |
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Perhaps one could freeze the pig and then
use a continuous veneer cutter? |
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