of eight million abandoned blogs slowly decomposing ( Read more... )

It's over a year now since this project began, over a year since the bacons first arrived on my doorstep limp in their thermal packaging, near to room-temperature and themselves a microcosm of the inevitable heat-death of the universe and the triumph of entropy ( Read more... )

See, now, Ohio is where they've got the pigs ( Read more... )

It was her idea. Pamela's ( Read more... )

Texturally, right up there with the great bacons. No arguments on that one. But, really, something of a wallflower... I mean, texture is the kind of thing you complement when you're looking for something nice to say. "Oh, Hervil? Sure, he's a nice guy. I mean, great texture, really ( Read more... )

Holy Mary mother of SALT
salt
SALT
saltsalt salti sal
[ajk;
chicharrones, a little like chicharrones writ large and given a chainsaw

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firmi meety
SLATHa SLATT Salt.
EIGHTEEN MILLION BILLION.

Even in the world of gourmet bacon, life is not all sunshine. There are grim, gray, hung-over mornings, soggy with the after-effects of intemperance. Bacons (like days) that one wishes simply to get through, to move on to a dimly-envisioned future that one imagines (not giving up hope for the enterprise, despite the pain which lurks behind the ( Read more... )

When I checked out at the Crossroads Market in Fremont, and the clerk looked at my basket, I felt compelled to say, "I didn't come in here to just buy meat and candy. It just turned out that way." The basket was full of Polish chocolates, German chocolates, Turkish apricot candy, Hungarian cured beef and sausage, and, of course, bacon. More ( Read more... )

You can pull it out of the skillet early, too curious about the extraordinary cinnamon-and-pork aromas coming from the pan to let it cook any longer than necessary, and the tender, thin strips will melt with a rich, salty, slightly-cinnamon-tangy, slightly-sweet, all-bacon richness. The flavors gather in different concentrations in different parts ( Read more... )

Koloszvári is going to be hard for you to find, unless you live close to a food store that carries Hungarian meats (it's not from the Grateful Palate, it's from a international food store in Fremont). Luckily, however, you can get the experience of eating Koloszvári with these simple, try-at-home instructions ( Read more... )