@@viethuongvothai686 How do you keep yours from getting suspicious? I have to keep moving and now, neighbour brains are as expensive as caviar in this economy. :(
There's a spread in Poland we call 'smalec' and it's done the same way you showed it,only we add some freshly cut apples, finely chopped garlic and marjoram to the process. It's really delicious
I messed this one up big time. I didn't cut the onions up small enough, I burned the brown sugar into the bottom of the pot, it was a runny mess. It didn't taste good and I had no idea how to fix it. I threw away $15 of bacon :( But, I also made the Italian sausage chili yesterday and that was probably the best thing to ever come out of my kitchen. I really suck at cooking, but I keep trying thanks to your videos! Thanks Chef John!!
That's awesome, Josh. Cooking is a trial and error deal - sometimes it works, other times you curse. But when it does work, you have the incredible smile on your face.
trust me I've ruined many an expensive steak or roast, but keep trucking and you''ll get there...now I find myself not even measuring spices or using a thermometer except for those large roasts...so there's hope for anyone IMO
Unless you're specifically trying to achieve a sear (which you're not in this recipe) you usually won't hurt anything by cooking longer at a lower temperature. Especially for a recipe like this, where low and slow will produce much better caramelization and intensification of flavors
You always make me laugh out loud. At least once every video. I'm talking laugh out loud with no one else in the room but me. ---- Robin. On The Beautiful TEXAS Gulf Coast
Keep up the great videos. I know a lot of RU-vidrs are changing their style because of the new year or some other reason, but I want to tell you that I hate change, especially when There's just no need to change anything. I really love how you haven't changed your videos at all, and again, keep up the great work!
Amazing! Made this last night, had it with pita chips then and on a western sandwhich this morning for breafast, and ill probably eat more for lunch and again for dinner. I should have made more. So good, easy to follow instructions too!
Hi John, thank you so much for your inspiration. I made my own Bacon Jam at home after watching your video. It is truly awesome!!!! Instead of using it as a dipping sauce, I spread the Jam over my breakfast sandwich, and fried rice with the last few spoons. It perfectly matches a lot of food and cooking style!
I love how your recipes tone down the sugar. There's usually so much sugar in recipes that it just ruins the taste. You do the right amount so it brings out the best in the flavors!
Pork up the jam, pork it up, with your taste buds stomping, and the jam is bacon, look ahead the crowd is dipping...pork it up a little more get the party goin' in that cakehole, see 'cause that's where the party's at and you'll find out if you make this bacon jam!
Oh. My. Gawd. Why have I never heard of this? Bacon is it's own food group here in Texas ...I MUST give this a try!!!!! Thank you thank you thank you!!! =}
I just...I don't know what to say. I...This is amazing stuff. Sweet baby Jesus. This recipe has obviously been engineered for optimum deliciousness. I highly recommend you make this and put it on some homemade crustini. The only thing I did different from chef john was that I had a mass of bacon fat. I had to pour off about a cup to get it to crisp up. I want you to step away from your computer and go make this. Now. I'm serious. I can still see you. I think they should start clinical trials to use this to cure terminal veganism. Srsly.
I think I just found the ark of the bacon covenant !!! I saw in the comments some countries add apple I am so making this over the weekend and I will be adding apple.
The Funyuns almost got by me. The bacon jam is great. The second time I made it, it disappeared from the fridge. They did leave a thank you note though. Thanks for another great recipe.
Hey I'm a Uni Student that loves to watch your videos! Maybe in a not so far future you could make easy/cheap but DELICIOUS recipes for a lonely student? LOVING THE VIDS!!!
How do people not cry. Seriously I'm less than half way done fitting the onion and I'm sobbing and hurled up in a corner. P.S. Don't rub your eyes if you have touched an onion
This looks awesome. I am thinking this mix would be really interesting if you thew in a few hot peppers and mixed the whole thing in with cream cheese.
