1/ if you like sous vide (@random_eddie), like eggs (@Spivonomist ) or live on a farm and likely have free eggs (@BrowningMachine) >
8/ Scoop slices into vac-seal bags, then vac seal. Hit the abort button before ful vac - don't want to crush them.
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9/ Quiche is also great bc it productively uses up bacon fat / rendered back fat, which we have a surplus of. I make the crust thusly:
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10/ flour + butter + frozen bacon fat + salt into food processor. Pulse the blades until crumb is pea sized. Add iced water. Voila.
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