Join Dale and Cheryl for a delicious breakfast of scrambled eggs,
bacon, and hash-brown potatoes!
WBCA Podcasts
Cooking In The Dark
It is more of the best of the cooking the dark show. Welcome to Cooking in the Dark. The kitchen, I will go to the kitchen. And although some recipes I cannot breathe, Still I'm sure I can't do everything I need. This show cooking in the dark, it is the key. You know Cheryl should tell himself. I know Dale Kimbop would like to welcome you to the show. Cooking in the dark is a presentation of Blind Mites Megamole and www.blindmitesmegamole.com. Welcome to Cooking in the Dark. This is Cheryl Cummings and I'll introduce to you the cook the man who proves to us every week that you don't need sight. Took a dinner tonight. Dale Kimbop. Hello, I'm sorry I was still fucking some rib sauce off the counter top here from last week. Now I'm telling you what girl, that barbecue sauce. That delicious, huh? It was pretty good, what did you think? I loved it, it was great. I noticed you elbow in your way in for seconds. Elbow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow in schmellow. I noticed you elbow in your way in for seconds. I love that. So we're going to do some bacon and eggs and some hash browns today. I love that. Nothing fancy, just kind of, yeah, straight up and simple, but oh my gosh, or those ribs good. Any excuse I can come up with y'all for a rib show or a reason to do ribs, let's do it. Sure and any reason you can come up with any, this is anybody can come up with to cook ribs. You should do it or it's not just not just summer food. It's like any year round food. It is. Oh my gosh, yes. Yeah. Just whenever you get a hankering. Very delicious. So y'all Cheryl is kind of taken on a task. She is now our cooking in the dark lead reporter on new stoves. We're still looking. Yeah, still looking to replace, but it's crazy all of the new features and things on them. I used to sell them 25 years ago working my way through college. And Cheryl called me with some questions. Some of them Mike was able to answer, but a lot I wasn't able to. And there was one interesting thing now, a lot of these ovens or stoves I guess you should call them because they have burners on top in an oven. It's called a dual, what was it, dual power? Yeah, I do. Well, as we were sort of looking it up on the website, one of the features they said is you could have a dual and we're like, what is that? Because they weren't so nice as to put dual and then put a link so that they would explain it. Right. But we called another friend who had recently bought a stove and oven combo and said, what is a dual? And he explained it. It's basically gas, stove and electric oven. Voila. Dual. Nice. So I'm like, oh, it's good to have. And then that is, I mean, gas y'all is so much more inexpensive, but some people are afraid to cook with gas. Yeah. I mean, we have gas here. Now ironically, our oven is electric. It's a wall oven. Okay. So it is electric. But our cooktop is gas here. And I love cooking with gas. Just my personal preference. Me too. We were talking a few nights ago with Susie and Phil and they are both electric stove users or they love the electric stove. They're not crazy about gas stove. Okay. And I always thought it would be the other way around. So you never know. People do have preferences. Yes. And with electric, the thing that with the burners, if you select, you know, high, that whole coil heats up. If you select low, only like maybe the inside ring heats up. So your heat is kind of, I mean, obviously it works. But to me, I like with gas, you know, it just increases more or less flame underneath the pan. Right. You know, the pot, whatever. And it stays pretty much in the same place. I just don't like the idea of reaching down there accidentally and touching one of those burners. That'll leave a mark. Yeah, well, it must, it probably just depends on sort of like which one you've gotten used to using. Because so far, we haven't, you know, we've been looking online and we're going to start sort of visiting stores to actually see what the stoves look like. You've got to. Yeah. You've got to get your hands on them, find out how accessible they're going to be. There's not that many appliances anymore that are made with, you know, braille overlays and things. They used to be commonplace 25 years ago. But it's very limited if even that anymore. The other thing you've got to watch for some of them is when you turn them on, they come on at the temperature it was last on at. Right. As opposed to coming on at 350 all the time. I know that we, I know you mentioned that and our friends mentioned that in something that we will definitely ask about. I think, I mean, sort of the nice thing about going through this process is that I think we're coming up with a list of things that we know that we definitely want. Right. So when we go into the store, it won't be like, we're just looking for stoves, you know. Right. I need some close bread in man. Yeah. I mean, wait. We'll have some ideas. Also, I think, you know, the basic thing is taking the measurements of the stove and having that with you and all of that. Yes, you need to know that you need to know the size of your opening, for sure. Right. Because we're getting ready to get a new refrigerator. Ours is gosh, I don't know how old, you know, when the ice in the water through the door, the water doesn't work and the gurgles and grunts and groans, whenever the ice maker works now. So, plus it's hard. It's on its last leg. Oh my gosh, y'all, I was, ooh, top freezer units, they're very hard to find. Everything now is a bottom freezer. So you're, I mean, you're in out of the refrigerator, you know, a lot more than the freezer, which makes sense. But that freezer, it's a drawer that pulls up. I got the thing, I was like, man, that will be a mess. Everything will be, everything will be buried, you know. Right. It'll be, it's just like a big box that you would pile stuff in. So, I mean, you'd always be digging in there to find what, yeah, anyway. So it's like, oh, man, we just planted that seed. Hopefully that money tree will grow. And then we'll be able to, or else hopefully there's a big sale coming up soon. That would help too, but still that money tree, or, you know, an ice chest with some ice is looking pretty damn good. Pretty darn good, I should say, I guess. But, all right, y'all, we're going to do, like I said, we're going to do some eggs today. We're just going to scramble some eggs up. We're going to fry some bacon. And we're going to do some hash browns. So y'all hang around for that. Cheryl, there was a old Bubba and his co-worker. They were sent out to go measure the flagpole. And they get out there and they're looking up at this flagpole, like, how are we, you know? We don't have a ladder. How are we going to measure this thing? No sitting there debating it and scratching and all the wrong places and all that stuff. And this is good looking little blonde named Candice walks by. And she was what y'all doing. She was, well, we need to measure this flagpole. They want to know how high it is. Candice looks at them. She goes, well, why don't you do it? Well, we don't have a ladder. Okay. So Candice reaches in her purse and pulls out. She has a little pocket crescent wrench she carries around. Mm-hmm. And undid the two bolts that held the flagpole, lifted the flagpole out of its mount, laid it on the ground, pulled her tape measure out, measured it 18 and a half feet. She put her stuff up and told the guys 18 and a half feet and she walked on down the sidewalk. And Bubba and her, his co-worker kind of looking at her and they looked at each other and Bubba goes in that just like a dumb blonde. We need to know the height and she gives us the length. [laughter] All right, y'all. Hang on. We're going to be back on the other side. We're going to do a little breakfast. Basic breakfast on cooking in the dark. Now here's more of the show with Dale Campbell and Cheryl Cummings. All right, y'all. We are back. I'm sitting here digging in the utensil drawer looking for my vegetable peeler. I like the wye style, Cheryl. I just love that one. Works so nice. Yes. It's so nice. I was trying to think of a song thing, but man, I came up blank. I'm losing it. Okay, y'all. We're going to do some hash browns while I have some remiss. We're missing the Astros games. [laughter] I won't get to see the three games they win. [laughter] Yeah. He'll figure it out. He'll figure it out. That's bad. I've got a cast iron skillet and I put about a quarter cup of oil in it. Ollie boil or vegetable oil, whatever you want to use, canola. It's all good. I've got it on medium high, just kind of letting that oil heat up. Now I'm going to take my potatoes here. I've peeled two potatoes. Again, I use the wye style peeler. The wye style peeler, y'all, is the blade is perpendicular to the handle instead of parallel. I like it because I can just hold whatever I'm peeling in my hand and pull basically the peeler back towards me, so I always can get a good feel of what we're peeling. I've got my jumbo tower grater here and I've selected the corsest grate and I'm just grating these potatoes so that we'll have hash browns. There's that one. Let me do this in here. You can tell how we're going pretty fast. We're a long way away from the grater, but as we slow down, we're getting closer because I like the skin on my fingers. You're being so picky. Last time you didn't want to cut your finger tip off. Now you're insisting on keeping the skin on your finger, I don't understand. I know, man. Well, our insurance lapsed. Okay, I've got a little onion here. I'm just going to slice a few slices of it off. It's a half an onion. Let me cut off the two edges, the two ends where the roots and the stem were at. Now I'm just peeling off a couple of some of the outer layers here. The dead stuff. All right. Now I'm going to try to slice these super thin. So now having my knife sharpened by the sharpener. I had to pull out the mandolin, but I only want about a half of this half. And it's kind of doing this too when you try to slice real thin. It's good practice for slicing. Just make sure your knife is nice and sharp, which if you have that knife sharpener. Oh, man. That thing's a dream. Wow. I love it for this purpose. Okay, we did all right. I'm just going to kind of make a couple cuts through the slices I made. The little ringlets. They're half rings. I want them to be a little bit smaller, but they're nice and thin. Okay, now we're going to check our grease to see how hot it is. So I'm going to get just a little bit of water on my fingertip. Just a little y'all. We're just going to splash a little grease in. Oh, yeah. We're good to go. You can hear it popping and cracking. Okay. So you splashed a little water into the grease. Just a little water in there. Okay. And not, I mean, just a dropper too, y'all. Yeah. I see. You're sort of flipped it up. Okay. Because grease and water, they don't go together. Not happily. No. They, yeah, they get a little testy when that happens. So here, I've got my flexible chopping mat. I'm just going to slide the potatoes and the onions right out of the chopping mat into the skillet. And you want to get your grease nice and hot. So that if you like me, I like my hash browns kind of crispy. Mm-hmm. So I want my grease hot. If you put this, if you put it in just a skillet without hot grease, I mean where you've just, you know, you put some oil in there and it's not really hot, you're going to end up with some mushy hash browns. That's not good. No, mushy, mushy's bad. I guess mushy's good sometimes if you're on the, in the Klondike kind of mush. Okay. So what I'm doing now, I'm just taking a spatula here, a slotted one, and I'm just kind of spreading out everything that was in the skillet instead of being in one pile. Just kind of spreading everything out. We're just going to kind of let it do its thing right here on about medium heat. And we'll come back and check those in a bit. Now your potatoes are going to take the longest to cook. Mm-hmm. So one of the little goals, one of the things you try to do is have, at breakfast, you want everything kind of done about the same time. So let's turn our attention to some, yeah, let's do that. Okay. Hey, we're going to take a quick break. When we come back, we'll do, we'll talk about frying some bacon up. Bacon's certainly simple to do too. So we'll be right back on cooking in the dark. [Music] Now with more of the show, here's Cheryl Cummings and Dale Campbell. Welcome back to more cooking in the dark. Cooking in the dark. We finally back. Listen man, if y'all missed us last week because you are getting tired of all the reruns, and man, we apologize, apologize for that. It was powers beyond our control. The one good weather weekend was a weekend we'd already scheduled off. So we both had plans. But we didn't know. It's just been like-- Well, I knew they were getting desperate when they were fixing to cut the monkey and Hindora loose in the studio here to let them do the show. That's all right. [Laughter] We're going to have some banana nut eggs or something. I don't know what was coming out of that. Pretty crazy. Okay, y'all, I've got a nice big skillet here. Next to the potatoes skillet. Next to the cast iron skillet. It's got them taters. And I've got to put a little fire under it. Now bacon, you want to do in a skillet that you can cover. But as my niece used to say, put the lid on. Put the lid. [Laughter] What was the lid? Gosh, she's fixing to be driving now. Bacon this. Wow. Scary. As the days go on. All right, Cheryl. Bacon. Bacon. I love bacon. Bacon. Bacon. Bacon. I almost burnt my house down, y'all. Oh. When did you do this? Right after my accident. Oh. And I knew how to fry bacon. And I was dog-on-tired of having bacon out of the microwave. Because that's, you know, folks, when I had that accident, man, I was not slowing down. I was moving on. I was in total denial. [Laughter] So, I almost burnt my house down for I am bacon. And one of the problems was flipping it. I mean, oh, god, flipping bacon. Really? Blind person trying to flip bacon first? [Laughter] Well, you don't need to flip bacon. It's so thin. What I'm doing is laying it in the skillet. Mm-hmm. I've got five slices in the skillet from top to bottom. I've laid them in here from my handle. Is it about seven thirty? So that made six o'clock all the way up to twelve o'clock. I've got like five pieces of bacon laying in there. I've got the skillet on medium. We're going to put the lid on it in just a minute here once it starts sizzling. And all you really have to do to the bacon. With this skillet, with this bacon, because I buy the thick sliced. So, you know, thick thin, whatever. I like the thick. I know that it takes about ten minutes for my bacon to cook. So, what I've learned to do is listen to the sizzle of the bacon. When it first comes up and starts going, it's going to be really, really talking to you. It'll be really sizzling. We'll get that here in a minute. But as it starts to cook, you get less of the sizzle sound. Now, bacon's one of those things where I'd like to say it takes practice. You're going to need to cook it a few times. But when you do that, keep track of how much time, what temperature, all that stuff. So that you can have your constant being your temperature and then just adjust the time. I mean, if one time it's a little too done, too crispy, then, you know, back off a minute or so. Or if another time it's not done enough, then go ahead and add another minute or two to it. Now, something else you can do, too, is just turn it off and leave the lid on the skillet. And it's still going to continue to cook in there a little bit. But, of course, not as rapidly as it would be if you didn't have anything in there. Does that make sense? Yep. Okay. Well, our bacon's starting to sizzle. I'm going to go ahead and flip flop. Our potato's around because they're coming down to it. Needing to be flipped a little bit. Oh, yeah. I like hearing that popping sound in there. That tells me our grease is still doing well. Can you hear that sizzling? Yes. Now, we're just going to leave our hash browns alone and just let them cook. Just let them fry. Because, again, I love crispy hash brownies. You know what I hate to say? Those toaster ones they use, you know? Mm-hmm. Once you're popping your toes aren't too bad either. No, that's true, they are crispy on the outside. Yeah. Now, nutritional value, it's a fake potato, probably. God, that's what it is, yeah. Mr. Potato Head. All right. We're going to put a lid on our bacon and just let it sit. Just checking the temperatures here. All right. Now, let's talk eggs. Oh, eggs, yes. Eggs, since our bacon is just starting to get frying, we're going to do scrambled eggs. So, we're going to pull out our eggs. And get out our bolder. Put a little eggies in there. Ooh, we've still got a little onion left. I like that idea. Okay. We've got a lid on our bacon. Our bacon is just getting ready to start sizzling. Our hash browns are sizzling away nicely. I'm going to take the onion we've got here and go ahead and cut him up. Kind of dice him down a little bit. And we will put him in with our eggies. What do you think about that? That sounds delicious. Onions are one of those things. They just seem to go with everything. Whether they do or not. Okay. Slice, slice, slice. Again, y'all, I'm putting my forefinger on top of the onion. And I'm putting the blade against the nail. I'm holding my finger at a 45 degree angle. And I'm just slicing straight down through the onion using my fingernail as the guide. Now, again, I want these pieces to be fairly small. I want them to accent, not overpower our eggs. Now, I'm just kind of just feeling through the onion, finding some of the bigger pieces. And just chopping them down a little bit smaller. I could have used the onion dicer on this. But for as small as a job as this, it won't take that long to do it, you know, with a knife. Or I could have used the popa chop, the popa chop. It feels so weird to be back in here. I mean, I know we did the show last week, but a lot of that was done outside. That's true. Out in our coming outdoor kitchen. All right. Got the onions diced up. Hey, I'm Cheryl. Why don't we take a quick break right here? Okay. And then we'll come back and talk about putting our eggs together. Now, more of the show with your host, Dale Campbell and Cheryl Cummings. All right, we are back. We're going to, our taters are doing really well. And so is our bacon. Let me kind of turn our potatoes over here. And while I'm doing y'all just sliding the spatula in underneath, I'm going from the outside edge to the middle. And then I'm just turning, just flipping them over in the pan. What I want to do is get some of the stuff that was on the bottom. It's getting kind of crispy. I can feel it now as I touch it with the spatula. And I want some of the stuff that's on top, the potatoes that were on top that need to get a little crispier. To be able to do that too. Now, let's get us our perfect mixing bowl down here. I'm going to use the six cup. That's a nice size. It sounds like it. It's in between, it's in the middle. Not too much, not too little, just right. Now, one thing that's great was scrambled eggs. Besides eating them, they fit on the spoon or the knife so well to be shot across the table at your brother. [laughter] Splat! Splat! But who would want to waste an egg in such a way? Oh, it's a little piece. If you have a shot of eggs at your brother across the table, you'll understand. It's fun. So I'm breaking the five eggs here into a bowl, into our perfect mixing bowl. Let me put these other eggies up. Put them back in the fridge here where Hindora keeps them stored at for us. But yeah, as the Ghost Tour gets closer, I'm getting excited. It's really cool. It talks about Jean Lafitte. I'm just going to whisk these eggs up here. I'm using just a little bubble whisk. Oh, okay. I was going to say, are you using a fork or like a whisk? Not really. It's not a bubble whisk. It's a balloon whisk. That makes me think about that story of those poor tours over there in Turkey. Yeah. That died in that balloon crash. I mean, they were tourists and that balloon somehow caught on fire. Oh, in Egypt, right? Mm-hmm. Yeah, yeah. Awful. Yeah, I said Turkey, Egypt. It's very sad. Now, like O'Henry Cassin said, when you think you've whisked these enough, whisked them some more. Mm-hmm. Now, our bacon should be getting close to being done. The sizzling's kind of diminished a little bit, which you got to check these out, y'all. Tongues. Share all their tongues. Mm-hmm. But look at the ends of them. See that silicone? Oh, my gosh. That's pretty cool. Cool. So that they don't scratch your pants. Mm-hmm. So I'm going to get a paper plate here. A paper plate. I'm going to line it with a couple of paper towels. This show is being brought to you by paper. Mm-hmm. And the number one. [laughs] Sesame Street, man. That was my favorite show. Mm-hmm. It is. Well, a speed racer. A speed racer. I don't love a speed racer. Unbeknownst to his brother Speed, Racer X is really his long-lost brother. No, no, no. Yeah. [laughs] Okay. I'm going to take our tongues here and just reach in and, oh, yeah, our bacon's nice and crispy. I can tell that I picked up a piece of it. I can feel it through the tongue and I just pick the piece up and just, now I'm just reaching in. And because I know how I laid them from six to twelve, I kind of start and scooch up from six o'clock until the other end of the tongues will reach the twelve o'clock edge of the pan and I just squeeze it together. Oh, and there you go. So everything that was in the middle, it's squeeze up. [laughs] It got squeeze, man. What happened to you? Oh, man. I was just in the pan flying just sizzling. No, it got squeeze. [laughs] Wow, dude. Sounds bad. Well, I didn't get squeezed. [laughs] Squeezing cannot be a good thing. No, it doesn't sound like it's a good idea. All right. So we've got our eggs over here, whisk it up, whisk it up, whisk it up, whisk it up. Now, if you want to add something to your scrambled eggs, onions like we're going to do, maybe some nice tomatoes, some spinach, mushrooms, mushrooms, any of that, you can do that. So are we going to saute the onions first and then put the eggs in or? Absolutely. All right. And by sauteing them first, y'all, and we're going right into the pan that our bacon just came out of. Mm-hmm. So we got some good flavorans in there. A.K.A. bacon grease. Not a lot, just a little. Mm-hmm. You don't need to be taking a bath in it. So we're going to drop our onions in first. Now, if you'd like more of an onion taste, put your eggs in first. Oh, okay. Yeah. And then, because sauteing the onions will take some of the flavor, I guess, if you will, out. Mm-hmm. And it will leave them less. It'll take some of that sharp onion bite, that sharp onion taste out of them. Okay. Whereas if you put your eggs in first, then you're going to kind of keep the onions from sauteing so much. Mm-hmm. Does that make sense? Yeah. And losing some of that sharp bite. The shop bite, not to be confused with a shock bite. Our hash browns are pretty much done. Our bacon's done. Now, if you want to take some of the bacon and crumble up and put in with your eggs, ooh, that would be good too. Oh, that's nice. But we're just going to make pretty much some straight up scrambled eggs here. Dump those right into the skillet. And we've got about medium heat under the skillet. And what I like to do is just after I pour my eggs in is just let them sit there. Just let them start cooking. Don't push them around. Don't mess with them. No fuss with them. Just kind of let them do their thing. Just kind of rinsing some of our utensils off real quick because you want to try to keep your kitchen organized and know where stuff is as you're kneading it or using it. Makes it a little easier to do. So you want to try a piece of bacon, Cheryl? I'll take a piece. Thank you. Oh. Or for us, less for the band. Pretty good. Nice and crispy. Nice. Yeah, but not overly, you know. Poiffic, so that's waiting. Our hash browns are coming along nicely. So is our eggies. Okay, so our eggs y'all are just kind of sitting in here and just kind of kind of doing their thing, just cooking right along, same with our hash browns. They're just getting a little more brown. You can kind of run your spatula through the hash browns and just feel, this is a great little exercise too for learning, I guess, to feel tactfully. With your, through your utensils, because as we get ready to flip the eggs and scoop those around, you'll be able to feel, it'll feel kind of like a pancake, Cheryl. Okay. You know where, like, the pancake, the bottom side is cooked and the top side is still kind of liquid. Right. You can feel that with the eggs. And do you start sort of moving it around or what do you do? Yeah, I'm going to now, because as I'm touching them, there's a little bit of yolk on top. Mm-hmm. Well, I say yolk. I mean, a little bit of liquid on top, but you can feel, and what I did was, I just dipped my middle finger in a little bit of bowl of water here. I'll just keep a little bowl of water always by this cooktop. And I just kind of just lightly touch the top of the eggs. And I can feel on the top, it's a little, still a little liquidy, but the bottom I can feel is cooking. Mm-hmm. So now what I'm doing is just scraping from the outside edges, working with my way around the pan. I started at three o'clock, and I'm working my way all the way back around the three o'clock again, just kind of scooting the eggs back into the middle of the skillet. And now I'm just kind of flipping it over. Now I'm kind of chopping it a little bit, but this will get some nice big pieces of scrambled egg. If you like smaller pieces, then just chop the heck out of it. And what I mean by that is just take your spatula, hold it perpendicular, and just start, you know, pushing it up and down through your eggs, kind of cutting them, chopping them, if you will, into smaller hunks. But by moving the eggs and flipping them around the liquid part, the white part, or, well, I can say it's the white part, but the liquid part that wasn't cooking that was on top, now we'll get down to the heat, and it'll start cooking through. If you had, you know, tomatoes or, gosh, any vegetables you wanted to put in here, they'll cook right along with the eggs. What's nice is they come out kind of still crunchy, because they don't get cooked all the way, all the way through. All right. All right, we're looking good. Hey, why don't we take a quick break right there? I think when we come back, we'll be ready to serve up a little breakfast. We'll be right back on cooking in the dark. Now more of the show with your host, Dale Campbell and Cheryl Cummings. Okay, we're back, our eggs are scrambled, our hash browns are hashed. Now with the hash browns, you want to make sure that you flip and flop them periodically, so they don't get stuck to the bottom of the skillet. That's why we put a little oil in there with them. Salt and pepper to taste. I'll put a little bit of salt on them, and a little bit of pepper, but I like to let everybody, you know, because Cheryl, everybody's got their own taste for that. Yeah. The eggs, we're going to put a little salt and pepper on them right now. Not white pepper, I won't do that to people, but I might. Oh my goodness. A little fresh ground pepper. And you all salt, salt, salt. You know, I've been, I've been trying sea salt and it is quite potent. I've learned very quickly, you have to be careful how much you use it. Yes, yes, it does take a little bit of getting used to with that different salt. Yeah. All right, Cheryl. I think we're about ready to eat here. Let me get the hash browns ready to get served up. Get yourself some bacon. Today, all we just did, eggs, scrambled. Just, we broke up five eggs, put them in a bowl, whisk it them up, whisk it them, whisk it them. We used the whisk on them, beat them, and cooked them in a medium skillet. Well, a large skillet under medium heat. We added some onions to them. Our hash browns, we got some, put about a quarter cup of oil in the skillet, got it nice and hot. Peeled and then grated two potatoes. Put them in with some onion and just let them cook nice and long and hot. You don't want to cover them. They'll get mushy. You don't want to do that. And bacon, we showed you how to do some bacon. Just throw some bacon in a pan. Cover it about medium heat and just listen for the sizzle. When the sizzle starts to go away, you know, you're getting close to your bacon being done. But as we talked about before, bacon's one of those things. You don't have to flip it. It's thin enough. It'll cook on both sides. Put the lid on the skillet and just let it go. You know, about on medium heat, about 10 minutes or so is usually fairly good. Check it yourself though. Don't go by my times because everybody's ovens, skillet, stove tops cook a little different. And you don't want to burn it. Whoo! Burn bacon. That's almost as bad as burnt popcorn. Which burnt popcorn is pretty bad. Alright, y'all. This is Cooking in the Dark. We'll see y'all next week for Cheryl Cummings on Dale Campbell. Cooking in the Dark is a presentation of Blind Mice Megamole and www.blindmarnicemegamole.com. Cooking in the Dark was produced by THC Productions. productions. Oh yeah! You