Bacon and Mole: A Culinary Experiment

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Bacon and Mole: A Culinary Experiment

Postby gmalivuk » Thu Aug 23, 2007 6:40 pm UTC

Okay, so as per my promise here, I finally got around to doing a little experiment.

Ingredients:

250 g mole paste, storebought (since it's a bitch to make from scratch)
240 g bacon, uncooked
5 pcs small chocolate balls (basically hard balls of coarsely ground cacao and sugar)
250 g corn tortillas
250 g rice (not pictured)
Image


Method:

1) Mix rice with twice its volume in water and start cooking
Image

2) Start frying bacon
Image

3) Eat about half of the bacon plain or with bites of above-pictured balls of chocolate. (What, you thought I was going to somehow include that in my cooking?)

4) When bacon is done, add mole paste. (Yes, I know what it kind of looks like.)
Image

5) Mix paste with bacon and bacon grease, add water as needed.

6) Mix above sauce with now-cooked rice.
Image

7) Enjoy with tortillas and a good book.
Image


Results and Conclusion:

The bacon with chocolate balls was quite good. Perhaps too good, in fact, as mole has quite a strong flavor of its own.
Because so much bacon had been consumed in step 3, what was left didn't add too much of its own flavor to the mole/rice concoction. As a result, the final product tasted like, well, mole sauce and rice.

Suggestions for Further Research:

More bacon.

Supplemental Notes:

Like many other foodstuffs, this turns out to be even better cold. Though the actual bacon flavor is still sadly lacking somewhat.
Last edited by gmalivuk on Fri Aug 24, 2007 2:00 am UTC, edited 1 time in total.
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Postby Lucien » Thu Aug 23, 2007 7:47 pm UTC

I... I need to go to the store.

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Postby zenten » Thu Aug 23, 2007 8:13 pm UTC

I had never heard of mole paste before. However, I like guacamole, so I should try it out.

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Postby gmalivuk » Thu Aug 23, 2007 8:20 pm UTC

Not related, other than in the etymology of "mole" meaning something like "sauce". Mole is chocolate-based. Guacamole is avocado (aguacate in Spanish)-based.
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Postby crazyjimbo » Thu Aug 23, 2007 8:29 pm UTC

I'm disappointed that mole paste isn't what I initially thought.

Also I was a happy bunny the day I discovered bacon and chocolate sauce sandwiches, so I'm not surprised this works. :)

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Postby McHell » Thu Aug 23, 2007 11:56 pm UTC

I have no friends left in mexico, taking away my sauce of awesome mexican food [also: ridiculous variety of fruits unheard-of in rest of world].

::painful stings of envy::

Why o why don't the mexicans export mole to the old world? They'd get rich! Don't they like that?

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Postby Token » Fri Aug 24, 2007 1:09 am UTC

crazyjimbo wrote:I'm disappointed that mole paste isn't what I initially thought.

I was especially misled by the whole being a bitch to make from scratch part. Oh, and the calling it "Bacon and Mole".
Last edited by Token on Fri Aug 24, 2007 1:11 am UTC, edited 1 time in total.

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Postby Herman » Fri Aug 24, 2007 1:10 am UTC

Suggestions for Further Research:

More bacon.


I'm putting that in every scientific paper I ever write. I am, like, 70% serious.

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Postby Gelsamel » Fri Aug 24, 2007 2:49 am UTC

Those particular photos of your cooking apparatus and your kitchen make you house look shit.
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Postby bigglesworth » Fri Aug 24, 2007 9:03 am UTC

I'm disappointed you didn't use a whole mol.
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Postby zenten » Fri Aug 24, 2007 1:55 pm UTC

gmalivuk wrote:Not related, other than in the etymology of "mole" meaning something like "sauce". Mole is chocolate-based. Guacamole is avocado (aguacate in Spanish)-based.


Wikipedia fails again, as that's not what it says mole is.

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Postby gmalivuk » Fri Aug 24, 2007 4:06 pm UTC

zenten wrote:
gmalivuk wrote:Not related, other than in the etymology of "mole" meaning something like "sauce". Mole is chocolate-based. Guacamole is avocado (aguacate in Spanish)-based.


Wikipedia fails again, as that's not what it says mole is.


Actually, it kind of is. I know that, technically, "mole" really does just mean sauce, and so it doesn't necessarily even include chocolate. It's just that, usually, it does. (Just like "salsa", in Spanish, just means sauce, but generally if you ask for salsa, even here, it's the hot pepper-based kind the rest of the world thinks of.)

Gelsamel wrote:Those particular photos of your cooking apparatus and your kitchen make you house look shit.


It's not a house, it's a hostel. So I don't much give a fuck what you think it looks like, since I'm spending $4 a night to live here and it's like a block from where I work.
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Postby Gelsamel » Fri Aug 24, 2007 4:15 pm UTC

gmalivuk wrote:It's not a house, it's a hostel. So I don't much give a fuck what you think it looks like, since I'm spending $4 a night to live here and it's like a block from where I work.


That's pretty cool, but I couldn't live there. I think maybe last year I would've been able to do it, but recently I've been developing a bit of OCD about cleanliness (it's very weird and selective for instance I don't care how clean I am, but I seem to be more preoccupied with "making sure that black spec in the cup is a stain" then usual).
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Re: Bacon and Mole: A Culinary Experiment

Postby Lanjolo » Fri Aug 24, 2007 5:01 pm UTC

gmalivuk wrote:Suggestions for Further Research:

More bacon.


Also use real moles. Now that would be something totally new!
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Re: Bacon and Mole: A Culinary Experiment

Postby ClaireIsAwesome » Wed Oct 01, 2008 10:12 pm UTC

I made chicken-fried bacon once... I almost died 0.0

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Re: Bacon and Mole: A Culinary Experiment

Postby Gelsamel » Wed Oct 01, 2008 10:48 pm UTC

Holy shit necromancy!
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Re:

Postby ThinkerEmeritus » Thu Oct 02, 2008 12:05 am UTC

gmalivuk wrote:
zenten wrote:
gmalivuk wrote:Not related, other than in the etymology of "mole" meaning something like "sauce". Mole is chocolate-based. Guacamole is avocado (aguacate in Spanish)-based.


Wikipedia fails again, as that's not what it says mole is.


Actually, it kind of is. I know that, technically, "mole" really does just mean sauce, and so it doesn't necessarily even include chocolate. It's just that, usually, it does. (Just like "salsa", in Spanish, just means sauce, but generally if you ask for salsa, even here, it's the hot pepper-based kind the rest of the world thinks of.)


I think that actually only "mole poblano" traditionally has chocolate, and you used to be able to get it only fairly near the town of Pueblo [duh]. I'm sure it must have spread pretty far by now. I could find it for a while in a restaurant near here as a sauce for chicken, which I'd guess was its original use [pollo con mole poblano, yum]. If you were obviously anglo and ordered it, they suggested you taste a sample first.
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Re: Bacon and Mole: A Culinary Experiment

Postby gmalivuk » Thu Oct 02, 2008 2:02 am UTC

Not the town of Pueblo so much as the state of Puebla, actually, but yeah. The linked wiki even says that what Americans think of as mole is typically the poblano variety.
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Re: Bacon and Mole: A Culinary Experiment

Postby Gelsamel » Thu Oct 02, 2008 2:08 am UTC

By the way, I'm not "more bacon" is going to solve the problem.

Gasp! Sacrilege!

The flavour density of bacon isn't enough to overpower the mole, so either you have to decrease the mole's flavour density so it comparable to the bacon's, or increase the bacon's. Maybe you could get some bacon flavouring type powder stuff or something.
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Re:

Postby Jorpho » Thu Oct 02, 2008 5:18 am UTC

bigglesworth wrote:I'm disappointed you didn't use a whole mol.


Mmm, 6.02x1023 bacon strips... How many times would those stretch to the moon and back? And how many pigs would be involved? And how many nuclear bombs would it take to cook it all?

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Re: Bacon and Mole: A Culinary Experiment

Postby Falmarri » Thu Oct 02, 2008 6:45 am UTC

I've skipped over this thread many times because I didn't want to know what kind of crazy person was eating a mole.

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Re: Bacon and Mole: A Culinary Experiment

Postby Minerva » Thu Oct 02, 2008 9:13 am UTC

The original link you pasted about mole paste doesn't work.

With reference to the Wikipedia page on mole, which kind of mole is the one you're using here?
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Re: Bacon and Mole: A Culinary Experiment

Postby Hit3k » Thu Oct 02, 2008 12:07 pm UTC

gmalivuk wrote:Suggestions for Further Research:

More bacon cowbell.

fix'd
Couldn't resist, sorry.

Looks downright delicious, I must try this.
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Re:

Postby sgt york » Thu Oct 02, 2008 1:12 pm UTC

McHell wrote:Why o why don't the mexicans export mole to the old world? They'd get rich! Don't they like that?

It's so odd to hear that people don't know what mole is, or that can't get it. In Texas, you can buy it in most grocery stores. It's a staple of Tex-Mex as well as traditional Mexican (and make no mistake, they are NOT the same thing).

And yes, mole ROCKS. My favorite is mole pepper enchiladas. It's basically shredded spiced chicken wrapped in part of a poblano pepper, coated with cheese, stuffed into a tortilla and covered in dark mole. Amazing stuff.

Unfortunately, I moved from Texas a few years back, and I can no longer get the little jars of delicious.

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Re: Bacon and Mole: A Culinary Experiment

Postby Xanthir » Thu Oct 02, 2008 1:27 pm UTC

I've lived in Texas my entire life, and can't recall ever seeing mole. Extra strange, since tex-mex is my favorite food group.
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Re: Bacon and Mole: A Culinary Experiment

Postby sgt york » Thu Oct 02, 2008 1:39 pm UTC

Xanthir wrote:I've lived in Texas my entire life, and can't recall ever seeing mole. Extra strange, since tex-mex is my favorite food group.
Really? Try Fiesta; they've got all things Tex-Mex. I know they had it at Food Town, Randall's, Rice, and (when it was still around) Albertson's. Even Kroger had it sometimes. Look for the Goya. It'll be close by. It was a staple at my house. Like mustard, or garlic.

Hell, I think I recall seeing it at the super Wal-Mart out in the Houston 'burbs.

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Re: Bacon and Mole: A Culinary Experiment

Postby meat.paste » Fri Oct 03, 2008 1:54 pm UTC

Xanthir wrote:I've lived in Texas my entire life, and can't recall ever seeing mole. Extra strange, since tex-mex is my favorite food group.


I get mine from the local HEB (I'm in Austin). It's pretty damn good. I don't remember the brand, but it is in a ~15cm tall clear glass jar with a yellow metal lid. There is a separation of an orange colored oil floating on top of the brown mass. The label is yellow as well.

I always get excited when I find a mole anything on a menu. Spicy, slightly bitter, fully flavored mole on chicken enchiladas is so very good. I wouldn't think it would go so well with bacon.
Huh? What?

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Re: Bacon and Mole: A Culinary Experiment

Postby Random832 » Fri Oct 03, 2008 3:25 pm UTC

Gelsamel wrote:The flavour density of bacon isn't enough to overpower the mole, so either you have to decrease the mole's flavour density so it comparable to the bacon's, or increase the bacon's. Maybe you could get some bacon flavouring type powder stuff or something.


Isn't mixing it with more bacon and more bacon grease going to decrease the mole's flavor density?

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Re: Bacon and Mole: A Culinary Experiment

Postby gmalivuk » Fri Oct 03, 2008 3:27 pm UTC

meat.paste wrote:I wouldn't think it would go so well with bacon.

Why not? *Everything* goes well with more bacon, obviously.
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Re: Bacon and Mole: A Culinary Experiment

Postby Monty40xi » Fri Oct 03, 2008 3:33 pm UTC

I didn't realize mole was so hard to find in so many places. In Colorado I could find it in regular grocery stores. I would have used it in MUCH smaller amounts though, more like bbq sauce or teriyaki. Just a few tablespoons should be enough for a pan of bacon.
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Re: Bacon and Mole: A Culinary Experiment

Postby meat.paste » Tue Oct 07, 2008 9:35 pm UTC

gmalivuk wrote:Why not? *Everything* goes well with more bacon, obviously.



Urm, well, OK. I stand corrected.
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Re: COCK! and Mole: A Culinary Experiment

Postby gmalivuk » Thu Feb 26, 2009 4:04 am UTC

bumped due to the bacon wordfilter
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Re: COCK! and Mole: A Culinary Experiment

Postby Moo » Thu Feb 26, 2009 4:12 am UTC

I was just reminded of this thread myself! Here's hoping no-one follows the directions as they currently stand.
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Re: COCK! and Mole: A Culinary Experiment

Postby Charlie! » Thu Feb 26, 2009 6:54 am UTC

These word philters are starting to go overboard. They're coming after our pig-meats.
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Re: COCK! and Mole: A Culinary Experiment

Postby Velifer » Thu Feb 26, 2009 3:03 pm UTC

Werd Filtres!

Crunch an Apple, then enjoy your bacon with some cheese.

Craziness.
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Re: COCK! and Mole: A Culinary Experiment

Postby KOSMOSX7 » Thu Feb 26, 2009 5:31 pm UTC

What in the nine hells...

...alright, I'm going to assume that "COCK" doesn't mean "COCK", but, via the ineffable whimsies of this board's text gremlins, is actually translated from the word that colloquially refers to "strips of cured meat".

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Re: COCK! and Mole: A Culinary Experiment

Postby Moo » Thu Feb 26, 2009 5:42 pm UTC

Global announcement: viewtopic.php?f=2&t=34697 (good place to start if you're new anyway, really, what with the rules and stuff there).
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Re: COCK! and Mole: A Culinary Experiment

Postby KOSMOSX7 » Thu Feb 26, 2009 5:59 pm UTC

Moo wrote:Global announcement: viewtopic.php?f=2&t=34697 (good place to start if you're new hemingway, really, what with the rules and stuff there).

Thank you, talking cow, that was mighty helpful.

Now that I'm mentally vaccinated against this insanity, I think I'll go with chicken instead of beef for dinner tonight.


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