12.237 AHQFGT Bravo

Cycle 12 – Cycle 237

30 (Mon) August 2021



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 as a regular pantry item.   (I’m sure that I will buy a can on occasion.)

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

I prefer American bacon, either Oscar Mayer or Kirkland (as here), which are smokier and saltier, and thus tastier, and thus probably unhealthier than the Korean brands.

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

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

I left the bacon fat in the pan and fried the eggs directly in it.

I cracked 8 eggs into 8 glasses (from IKEA!) to facilitate quick and smooth entry.

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 a neutral, stable oil, like canola.


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