You're onto something.

loool

I set the table & made the batters while the oiled heated up.

Here we have Blue Cheese, BBQ................Powdered Sugar & Maple Syrup





McCormick batter. Must work quickly for coldness sake. I shoulda did what Admo did with the ice bath, but I was only doing 6 rings this way.

i dont see any soco. im bit disapointed tbh

Bacon Rings









Baconion Rings being dipped. I thinned the batter out a bit because the Bacon Rings set looked a little thick.

This glass wasn't always this empty son.

bacon master,
i should have never doubted you

Here's the Breakfast Bacon Rings

2 shots of the guts of the Baconion Rings

Bacon Ring





Breakfast Bacon Ring
This pic came out pretty ****ty, but memento's pics had similar results to mine.

Sweet mother of God look at this. Omnomnomnom.

I came

It's funny that you bring this up, because I was thinking about how I was gonna make a cylinder shape for my next bacon endeavor. I work at a metal shop and I have someone polishing me up a chunk of stainless steel right now. Don't tell anyone, but the next idea is the Baconnoli.

man that's a long-ass thumbnail. you play guitar or something?

I humbly suggest a filling of marscapone cheese and glazed bacon bits oh holy preparer of pig fat.



I really need to get off my ass and go get some slab bacon... I see great things ahead, including large chunks of fried and possibly stuffed goodness.

Also at some point it may be appropriate to discuss grilling options....I will put the fire department on speed dial and clear up some space on the digital camera.

The results:

Man O' man that **** was good. Everything that Admo & otnemem reported was spot on. I will agree with Admo on the point that the McCormick batter is a bit salty. The Baconion Rings definitely dealt with this better than the Bacon Rings. It is worth it to figure out the "from scratch" version of this batter because of this. If you get a batch of particularly salty Bacon, or crisp it up when cooking to the point of oversaltyness, the Bacon Ring will be almost inedible, and the Baconion Ring will be getting borderline. The Bacon and Onion combo was so delicious that I wanted to punch something. Great job Admo! The Bacon Rings really needs the salt turned down, but it was damn good. It was just hard to eat too much.

Note to Admo: If the batter version you’re using is too salty, we may be able to find a solution to whereas you would just cut the batter mix with some flour or simple flour /baking powder mixture. This small amount of labor shouldn’t crush your costs too much. Figuring out how to make it from scratch is the key here IMO.

The crust on these was spectacular. As suggested, the textures of the whole unit were perfect. I went into the store before work this morning to see if there was a salt free version available but there wasn’t. I must also report that the ingredients on the box did not perfectly match Admo’s, but the principal ingredients were the same.

The breakfast version of the Bacon Ring was phenomenal. My pic of the interior sucked, but I’ll say that it was mildly bready and perfect for the application. The outside was crispy, but a different kind of crispy that the McCormick batter yields. It was a very light form of crispy which is to say that there was some shell like resistance when biting, but that shell was airy. The real maple syrup and powdered sugar topping was exactly spot on perfect. I can’t think of anything better to go with this version. Spectacularly done memento. I would like to consider the Breakfast Bacon Ring completely done. If there are no objections than it will be so.

Yea

uhhhhh bump

http://www.geekologie.com/2008/12/pf...rated_anyw.php

I saw this on Digg today and was about to post the same thing. I might be trying this thing out this weekend since it will take less work than the rings.

I guess you grunching n00bs missed post #339?

Chippa,

That batter at Wegman's, or where did you find it? I have been watching for too long and not participating.

I ended up finding it at Hegedorns in Webster. Wegmans on Holt has a McCormick batter mix that is not specific to onion rings and is like an all purpose batter. At Hegedorns it's in a display back by the meat & seafood. At Wegmans it's in the aisle with the oil & salad dressings. I have not tried Topps.

What are the ingredients of the onion ring batter, specifically salt content? It may be that the generic is very similar, except it has less salt. That could be the key you're looking for.

Wookie,

It was almost identical to this.