Klub are just so comforting that they needed two posts to fully explain. Lots of pictures. Yesterday’s post needed a revisiting. It’s hard to describe klub and klub handling; it’s easier to tell the tale with photographs. And it gives me an excuse to eat them at least twice. Which leaves me no excuse but to have to add extra miles on the treadmill. Lots of miles.
Now that we have a container of cold klub calling our names from the fridge, near a glass container where I collect bacon grease, we have breakfast at our fingertips. Start with a frying pan on the stove set at medium heat. Put a couple of tablespoons of bacon grease into the pan and allow it to melt and spread. Slice up some klub by slicing down the long way, then across in about 1/2″ slices.
Carefully put the klub into the frying pan, avoiding the grease that may spatter up at you. Allow them to fry for a few minutes before checking to see how browned they are getting. It will take 5-10 minutes for them to be browned, depending on the size of your pan and how many you are frying.
When they are fairly brown on the first side, flip the klub and try to get the unbrowned sides down on the heat. Continue turning and browning until they are pretty evenly cooked.
Once the klub are as browned as you like, add about a 1/2 cup of milk to the pan and let it bubble. Don’t panic, it will soon disappear!
When the milk starts to be absorbed into the klub and disappear, stir them occasionally until the bottom of the pan is again dry.