HOME > Chowhound > Food Media & News >

Discussion

Rachael Ray's bacon recipe finds notoriety online

  • 33
  • Share

In the past week both www.dlisted.com and www.foodnetworkhumor.com have picked up the Rachael Ray recipe for "late night bacon." Meanwhile the comments on the recipe on the food network site have taken off.
http://www.foodnetwork.com/recipes/ra...

If you enjoy a little snarky humor, you'll enjoy the comments.

http://foodnetworkhumor.com/2010/11/t...
http://www.dlisted.com/node/39600#com...

and vanity fair online
http://www.vanityfair.com/online/dail...

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. It is wayyyy too early for me to be laughing so hard. Not so much at the recipe, but the comments, OMG, people are just tooo funny.

    1. It's not possible for me to laugh more.

      The single best comments are from the FN humour site.

      Someone posted.

      "Are RR fans really this dumb."

      Reply

      "Yes. If you tell them it's chilly outside they run and get a bowl."

      I haven't laughed this hard since Alk posted "Cake Wrecks."

      DT

      1 Reply
      1. re: Davwud

        "The paper towel tasted awful" put me into tears.

      2. OK - this is a very funny start to my day. A lot funnier than I expected. It was the 'peeing blood' comment on the FNH site that pulled me in, then, the 'Ron wins the internet' that sealed the deal. Really funny stuff.

        1 Reply
        1. re: jeanmarieok

          I have to go back and check out the comments from the FNH site - I just finished the ones on the actual FN site - very funny!

          If you go all the way to the beginningof the comments, there are actually entries thanking her for posting how to microwave the bacon. I think people might have been way less snarky in 2004.

        2. Here's another fantastic comment from the FTV recipe.

          "i put in to many minutes an the oven caught fire. spraid it with a hose an it got worse. bacon turned out burnt and soggy.
          yuk.
          P.S. you owe me a new trailer!"

          DT

          1. As of this AM the comments on the FN site are up. I have too much work to do to read all of this snark so of course that's exactly what I'm doing. You have no idea how much I need a good laugh right now. Thank you!

            1. I am SO going to have to read this at home... can't be laughing this hard in the office, people will think I'm nuts!

              but seriously, we need instructions for microwaving bacon on food network's site? what??

              1. Have to point out, RR's Late Night Bacon goes very well with Bobby Flay's Braciola:
                http://www.foodnetwork.com/recipes/bo...
                and Robin Miller's Carrot Ginger Salad:
                http://www.foodnetwork.com/recipes/ro...

                Mmmm, mmmm, good !

                9 Replies
                1. re: DiveFan

                  did you read the comments on the carrot-ginger salad recipe? some of them are brilliant. and here's the FNH link for that one:
                  http://foodnetworkhumor.com/2010/08/t...

                  1. re: goodhealthgourmet

                    Thank you for that link. I am crying laughing.

                    1. re: goodhealthgourmet

                      I could not stop laughing while reading the comments! But.. the recipe that follows the carrot ginger salad looked pretty good- http://www.foodnetwork.com/recipes/ty...

                      1. re: cheesecake17

                        i've actually made that Tyler Florence recipe - it's good, but better with some tweaks...because you know i can never leave well enough alone ;)

                        - instead of 3/4 cup mayo, use 1/4 cup *each* mayo and reduced fat sour cream
                        - add an extra Tbsp of Dijon
                        - use chipotles in adobo instead of ground chipotle
                        - use apricot or peach preserves instead of sugar
                        - don't add the pecans until ready to serve so they retain their crunch

                        1. re: goodhealthgourmet

                          I was thinking to use 1/2 mayo and 1/2 greek yogurt (I don't like sour cream)

                          and.. I don't have gound chipotle.. so chipotles in adobo it'll be

                          was 1 cup of pecans too much?? seems like way to much nuts for me. I was thinking to use just a sprinkle on top.

                          1. re: cheesecake17

                            the yogurt would totally work - either way you add more tangy flavor. for the nuts, it depends on how much texture (and nutty flavor) you like. since i reserve them to add at the end, i just put them out in a bowl and let everyone sprinkle on as much or as little as they want.

                      2. re: goodhealthgourmet

                        The Food Network comments are hysterical! The most succinct? "Food Network, you suck." ;-)

                      3. re: DiveFan

                        MORE BACON! .... from FN's Ina Garten:
                        http://www.foodnetwork.com/recipes/in...
                        No instructions included for 'preheating the oven'. WTH?

                        Another 'recipe' found by an FNH poster, RR Pineapple Wedges:
                        http://www.foodnetwork.com/recipes/ra...
                        Warning - it involves the use of a Sharp knife.

                        Please stop it FN, my ribs are bruised from ROFLMAO!

                        1. re: DiveFan

                          "Delightful! Made a simple adjustment: I substituted foie gras for the pineapple, and made an aoili out of my children's tears."

                          and the don knotts post.

                          pure awesome.

                      4. this comment on FNH just made me snort tea up my nose!

                        "I didn’t have bacon so I substituted slices of deli ham. We ran out of paper towels, so I used saran wrap.

                        It tasted like crap. This recipe sucks."

                        1. a couple more that flew under the radar:
                          http://www.foodnetwork.com/recipes/pa...
                          http://www.foodnetwork.com/recipes/bo...

                          1. Well, I tried her damn brilliant recipe, but I don't own a microwave so I subbed in a cast-iron pan and used the rangetop. I didn't have paper towels, so I used toilet paper. It all worked out fine once the local engine company had left, so I went to eat my bacon, but the toilet paper got confused and thought the bacon was a butt!! And it left little shreddy.......shreds all over the bacon, and I couldn't eat it and had to throw it away.
                            I can't say I think much of this recipe.

                            3 Replies
                            1. re: mamachef

                              actually, i think the problem was the toilet paper, not the recipe. haven't you seen the commercials? you're supposed to use Charmin so that there's no paper residue left behind. at least that's what those animated bears say...

                              1. re: goodhealthgourmet

                                mamachef is no longer permitted to buy Charmin at her local purveyor because, once upon a time she squeezed it. I'm shocked they didn't 86 me from the store altogether!

                                1. re: mamachef

                                  Please . . .don't squeeze the Charmin.

                            2. I knew a guy once who set fire to his oven trying to cook bacon in it. Well, his mom's oven, anyway. Where was Rachel Ray back then?????

                              Yes, some people really DO need "recipes" like this.

                              >:D

                              PS - He was mod-20's at the time. Not a little kid.

                              1 Reply
                              1. re: ZenSojourner

                                Still think they need to go in a yet-to-be-created "tips" section on the FN website, though, because recipes they ain't.

                                On second thought, they should keep them just like they are. More fodder for laffs. :)

                              2. Best quote:

                                "This is awesome, thanks, Rach! Now if I could only get Anthony Bourdain to show me late night sausage."

                                1 Reply
                                1. re: FoodChic

                                  I literally LOLed at this, and I mean I laughed out LOUD. Like, it reverberated. :D

                                  And that commenter would have to stand in line. ;)

                                2. maybe because I'm 2 beers into the evening tears are actually rolling down my face!!!!!!

                                  1. What I want to know is how microwave bacon is supposed to be a "Similar Recipe" to Tagliatelle Bolognese. Good job, Food Network. Good job.

                                    Also,

                                    "This recipe was OK, but my girlfriend and I have such different tastes that we had to modify it slightly. See, she prefers late night sausage, while I am partial to delicious muffins late at night. So we made the bacon, threw it away, and used the grease to help put the sausage into the muffin and make a McMuffin that we could both enjoy. The sausage slid around the muffin a little too much with all that grease, but it just made things more entertaining in the end. 3/5, would try again. "

                                    I'm laughing so hard I'm crying. Amazing.

                                    1. Here's part of the recipe for bacon in B Kafka' Microwave Gourmet, argueably the best microwave cookbook, even if it is more than 20 yrs old
                                      http://books.google.com/books?id=Oi1H...

                                      It is essentially the same idea - wrapping the bacon in paper towels. Kafka pays more attention to the variability of time due to microwave power.

                                      2 Replies
                                      1. re: paulj

                                        I don't know what the big deal is about microwave bacon. I microwave both turkey & regular pork bacon all the time simply sandwiched between two paper towels. Comes out terrific every time & no greasy pan to clean. Rachel Ray didn't invent the process. What's the problem? Apart from the fact that some people are apparently too mentally challenged to figure out how to do it properly.

                                        1. re: paulj

                                          I think the 'problem' that everyone is responding to is FN's low standards for what constitutes a 'recipe'.

                                          The process for reheating prepared/cooked food barely qualifies IMO. At least this recipe didn't call for precooked bacon :-\.