Kitchen

[jeanlake]

@Mz iMac    I got nuttin, but stop looking at me --- (your avatar) ---

[fthunt]

@jeanlake I love the EYE........we have loads of pets.................the EYE is something different.

[fthunt]

@Mz iMac Keep the EYE...............................................(wink)

[ECBG]

I would fry the bacon first, and pat with a paper towl.  That way, less fat is added to the soup.

[noodleann]

A dash of liquid smoke might also help give it depth of flavor and a hammy association.

[Desertdi]

Best to use a ham hock, or a chunk of salt pork, or back fat.   A few slices of bacon is not enough to season a pot of soup.

Add some "liquid smoke"......or a ring of smoked sausage, if you have it.

[depglass]

I think you will need that fat for flavor and even thej I'm wondering if that will be enough.  

[KaySD]

I'd probably cook it first to render the fat, then use all or part of the fat to saute the aromatic vegetables, then add the peas and other ingredients. Then I'd crumble the cooked bacon and use it as a garnish. 

[J Town Girl]

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@GoneButNotForgotten wrote:

hee hee--tommorow. I believe something like that always tastes better the 2nd day, after it's been chilled in the 'frige.

I live in WA state and would like to make some fried okra; a southern girl made that for me years ago and it was delicious. Obviously at this time of year I'd need to find frozen. Anyone in the Seattle 'burbs residents know where I can score some?

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I don't eat okra but I looked at the Whole Foods website and they have frozen okra at their Interbay store.  I imagine they have it at their other Seattle stores.   

[wagirl]

I would cut the bacon into small pieces, cook them and then cook the onions , carrots or whatever your recipe is, in the fat. Then use the bacon bits as garnish