What flavors do you gravitate to?

Of all of the tapas I have had in Spain (and I adore tapas bars!!!), few have been better than strips of bacon that were fried until soft, wrapped around chunks of king crab and a sliver of Manchego cheese and then finished by deep frying. Eat that and you know that God's in Her heaven and all's well on earth!

Oyez, oyez!!!

Best
Rogov

All the chat about bacon makes me think of Devils on Horseback: prunes wrapped in strips of bacon and grilled. If Christmas day is any cooler than 35 degrees I'm going to cook up a trayful of these. (Please forgive me for mentioning the C-word this early. I know it's a long time away but the local stores don't seem to realise this and we're already inundated with tinsel and carols.)

Matilda

Eggs fried in bacon grease!

For me 'go to' flavors are intense and easy.

Three of the big ones are olives, roasted garlic, and mustardy vinaigrette.

When something needs a little pizazz, that is often what I go for.

What flavors do I gravitate to? Strange, charmed, and top. We are discussing quantum mechanics, right?

Count me in with the bacon groupies.

Thought I'd share this bit of Texarcana with you: Chicken fried Bacon....yeah, its real good...in that special artery hardening way that bacon does so well...especially when heavily peppered and dipped into cream gravy

http://www.holyshitake.com/archives/200 ... bacon.html

Richard

Convince your local bar to do "free bacon nights" with your martini

I just read about a bar in Chicago where every first Monday they serve all you can eat bacon. And it's free.

Of late I've been on a big pasta kick, with lots of garlic, olive oil and red chiles.

But I'm craving Asian. I'm getting the Fine Living channel as a free preview station this month and I've been recording all the Iron Chef episodes.