Yes, it can be done.

The key, thus far in my experiments, is to buy the vacuum sealed strips, they tend to be juicier than the large packaged stuff (which is very dry). Fry it up in large quantities of butter and oil, give it time to absorb the oil and get tender, cutting it into small bits facilitates this by increasing the surface area.

So there you have it, a new ingredient for your culinary creations, similar to bacon in it's legendary awesomeness.

It's winter time, that means food and drink to warm your heart. Over at Men That Cook, I've posted a recipe for making yummy Mulled or Spiced Wine.

Enjoy!

P.S. I hope you had a wonderful Thanksgiving weekend. I will be posting more about mine soon.

If you're going to make wine, then you should also make cheese, right? I mean, you've got to get the whole snobby skill set rounded out. Have a look over on Men That Cook for details of my first foray into cheese making with a quick cottage cheese.

I just made a post over on men that cook about making Scotch Eggs. If you're unaware, a Scotch Egg is a hard boiled egg that's wrapped in sausage, coated in breadcrumbs and deep fried. They're a pain to make but they taste awesome. Go take a look.

If you're unaware of the Men That Cook site it's because it's a fairly new blog run by Brian where we can share recipes and instructions for things worth cooking, with a slightly manly angle, of course.