Congratulations to @Danelle68 and @APalm . Your questions were chosen for tonight’s Gutfeld!!
@Danelle68 If you could sign an executive order what would it be?
@APalm What large scale idea of yours do you KNOW would be a huge success, if only Elon Musk would finance it?
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@gdknaz If you can be a secret agent, what assignment would you want?
@Cat-head What’s the best thing you do for your body?
Congratulations to @SoCalMike, @alabama_my_home, and @LeoLeeC. Your questions were chosen tonight for ask Tyrus.
@SoCalMike IF you could have any else’s voice, whose voice would you have?
@alabama_my_home Who did you have a crush on or idolize as a teen?
@LeoLeeC What type of artists 🧑🎨 do you admire the most: musicians, actors, comedians, dancers, producers, directors, writers, painters, others?
Thank you @ajwimsatt for supplying the video!
Bacon...
Thought I'd share this with you all while I'm in the middle of preparing it.
This is bacon as we know it in England, loin meat (often with an inch or two of belly attached) with the rind on.
What you call bacon we call "streaky bacon".
The photos (not white balanced) are what remains of a larger loin joint I finished curing a couple of days ago. There's a belly joint, rind on, curing in the fridge at the moment.
I've cut four thick "chops" off that joint, to be slow-fried on a low heat. We're having our "bacon chops" for dinner with croquet potatoes and garden peas.
We began curing our own bacon (and making our own sausages) not long after getting married, because the shop or supermarket "bacon" became a joke - thin, injected with brine and (impossibly) "cured" in a few hours, then when fried producing some white gunk and lots of water. As far as I was concerned that was just boiling pork, not frying bacon.
You can get proper dry cured bacon from a store, of course, but there's a ...
