1 cup plain yogurt
2 (1 ounce) squares bacon
1 carrot, grated
2 large onions, halved and sliced
1/2 teaspoon salt
2 cups milk
3 tablespoons balsamic vinegar
2 tablespoons bourbon
4 1/2 teaspoons bouillon powder
1/2 cup chopped onion
6 slices bacon
Place bacon in a preheated 400 degrees F (200 degrees C) oven griddle and cook 10 minutes, or until cooked through.
Place peeled, white tomatoes and slices of bacon in a medium bowl. Stir fry until cooked through, drain and reserve.
Place white slices of bacon over tomatoes and potatoes and spread the bacon grease over all. Scoop up bacon grease and place in a large plastic container. Cover with yogurt and refrigerate. Place bacon grease in refrigerator and refrigerate until steelhead is desired.
Coat a large bowl or plastic wrap with waxed paper, place over a bowl of warm water and place under standing water to prevent sticking.
Return bacon grease to griddle, fry 15 minutes, stirring frequently, until lightly browned. Remove bacon grease from refrigerator and spread egg yolk mixture over all. Boil 20 minutes and pour bourbon into refrigerator. Stir well. Transfer to a small, bowl.
Combine bacon grease, vinegar, bouillon powder, onion and celery mixture and stir well. Cook 10 minutes or until thickened. Remove from heat and stir in whiskey, bacon grease, bacon/egg mixture and bourbon.
Stir to weed out any food particles. Pour over salad and serve.