I was asked to cook fry some bacon, and I'd never fried bacon before. I think that bacon is the food of the gods, and if you're going to use bacon, you might as well use good bacon. So I've got some good slab bacon here. My favorite place to eat bacon, would you believe, is Peter Luger's in Williamsburg. They have the best bacon, and it's thickly cut, and it's slowly cooked, and that's exactly what I'm going to do now, before I drop it through our fryer.
I'm going to cut it with the skin on. I'm going to trim some of the fat off, because you don't want it too fatty, and I'm going to put it in a frying pan on a really low heat for probably be about 20 minutes, just to tenderize it. And cool it down and fry it, and see how it comes out. I'm just taking, not all the fat, because that's the flavor. Just taking the rind and some of the fat off, so you end up with a piece of bacon that looks like that, more like a ham steak than bacon.
This is actually probably the dish I've been looking forward to most of the day. Deep frying food is good. Bacon is just great. I don't know how deep fried bacon is going to be, but I'm looking forward to trying it. It's important with the bacon to cook it first. You can't just deep fry it, because it'll be tough. It won't be tender. That's the end there. Moving it to the frying pan.