Presenting...the Bacone!

A bacon cone filled with scrambled eggs and country gravy topped with a biscuit.

Who needs ice cream?

[Jenise]

Weird but attractive. Would you call that a terrine?

Weird but attractive. Would you call that a terrine?

No, you aren't going to get away with mini-bacones passing as individual terrines.....

Gross. Why ruin that beautiful bacon with those (ugh) eggs?

-Paul W.

Bill, where did you find this? Or did you make it?
Reminds me a little bit of Micky D's McGriddle. Like an Egg McMuffin, but with pancakes instead of an English Muffin. It has that sweet and salty thing going for it, like I would imagine this does. Gosh I'm hungry. My breakfast bar has certainly worn off.

It was mentioned in a magazine I got a couple of days ago.

Instructions are here: http://baconcamp.org/Bacone

I...I....I....

I think I would love the bacone!

There. I've admitted it.

[Robin Garr]

I...I....I....

I think I would love the bacone!

There. I've admitted it.

I could eat that.

[David M. Bueker]

Paul,

What's the "(ugh) eggs" comment about? Do you not like eggs?

I could live without the country gravy which I have never cared for, but overall since I love bacon, eggs & biscuits I am certain I would be a complete sucker for one (or more) of these.

I could live without the country gravy which I have never cared for, but overall since I love bacon, eggs & biscuits I am certain I would be a complete sucker for one (or more) of these.

Second the comment about 'country gravy'. Often horrid stuff out of a jar or packet with the texture of thinned library paste. We don't see this much in Canada, but it seems t be a staple in the US. I'll have two Bacones, hold the gravy!

[Jenise]

I could live without the country gravy which I have never cared for, but overall since I love bacon, eggs & biscuits I am certain I would be a complete sucker for one (or more) of these.

Second the comment about 'country gravy'. Often horrid stuff out of a jar or packet with the texture of thinned library paste. We don't see this much in Canada, but it seems t be a staple in the US. I'll have two Bacones, hold the gravy!

That gravy can be superb, it's just that usually, it isn't. Don't blame the gravy, though, blame the cook!

[Robin Garr]

That gravy can be superb, it's just that usually, it isn't. Don't blame the gravy, though, blame the cook!

I was just going to say that. I'm not particularly fond of it, but I've had some spectacular examples at foo-foo "Southern" bistros around here. Made right, it's a bechamel with crumbled sage-scented pork sausage. Not much wrong with that.

It's possible to make mashed potatoes out of a box, too, but you wouldn't hold them up as an icon of the genre.

[David M. Bueker]

Umm...it's really a case that the gravy does not like me (no matter who makes it).

Second the comment about 'country gravy'. Often horrid stuff out of a jar or packet with the texture of thinned library paste. We don't see this much in Canada, but it seems t be a staple in the US.

A "staple in the US", Bill? You must not have dined in most of the states in the U.S. if you conclude it is a "staple" in our country. Country gravy is a limited Southern thang and, from my experiece, they usually do it quite well.

Oh well, the misconceptions of those from Canada always give me a chuckle.

We see 'country gravy' all up and down the west coast.

We see 'country gravy' all up and down the west coast.

LOL! Ah, west coast. Certainly there is nothing east of there.

Just ribbing you, Bill.

I know - should perhaps have said the segment of the US I frequent.

Presumably the gravy is better the closer it gets to the roots.

Don't know why, but I much prefer 'sauses' to gravies'. Must be some connotation there.

As a small town Southern boy, I know how good 'country gravy' can be, and this thread has once again pointed out the fact that only in a food's original area is it ever as good as it is supposed to be. What passes for 'country gravy' in most of the USA is about as real as chop suey is authentic Chinese cuisine. To make gravy that really tastes like gravy, one must start with bacon or sausage drippings, whole milk, good flour, salt and black pepper. That's all it needs. As Robin said, it's basically a bechamel, and it has two main uses - to smother over homemade biscuits, and to cover country-fried steak (or chicken), and it is a staple breakfast food for many homes in the rural South. It's like any other sauce or gravy in that some cooks have the touch and some don't. My Mom, bless her, usually didn't. Her gravy was always either too thin or too thick. Her Mom made it perfectly every time. I'm sort of in the middle.

this thread has once again pointed out the fact that only in a food's original area is it ever as good as it is supposed to be.

A lot of truth to that, I think Robert. If I ever get down south, I'll be sure to try the real thing.

All this talk about biscuits and gravy has forced me to make some this morning for breakfast, along with bacon, sausage and eggs. Over and out.

All this talk about biscuits and gravy has forced me to make some this morning for breakfast, along with bacon, sausage and eggs. Over and out.

Bacon AND sausage?! Wow, you're really living high on the hog, Larry.

>burp< It was good. Actually, Robert, since bacon comes from the bottom side, I was really living low on the hog.