Cycle 12 - Cycle 237

30 (Mon) August 2021

AHQFGT B-Variant

2.5

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

In a broader effort to reduce our intake of processed meats, I will no longer keep SPAM in the pantry.   (I know for certain that I will buy a can on occasion.)

For now, I'll continue to stock bacon, which seems marginally better, being whole meat with things added to it.

I prefer American bacon, either Oscar Mayer or Kirkland, which are smokier and saltier, and thus tastier, but unhealthier than the Korean brands.

Henceforth, AHQFGT will be made with bacon, rather than SPAM, except when it's made with SPAM.

After frying a batch of bacon, I always strain out the meat bits and store the fat in the fridge for various future applications.

This time, I left the fat in the pan and fried the eggs directly in it.

Initial hit, subsequent miss.  At first, the eggs were nicely crisp, with a hint of smokiness and plenty salty.  But after sitting on the table for a while, the bacon fat began to coagulate, making the eggs feel kinda greasy and, oddly, taste kinda fishy.  Better to use neutral, stable oil, like canola.

(See also GLOBAL FOOD GLOSSARY)