Anthony Bourdain's version of a bacon explosion is more of a bacon implosion. Last weekend, I made the Mignons de porc a l'ail from Anthony Bourdain's Les Halles Cookbook, or at least I would have if I hadn't managed to mess it up on almost every step. Fortunately there's only so wrong you can go with porkloin, bacon, and garlic confit, so GM and I ( Read more... )

At last weekend's parties, I got a couple of questions about the bacon swizzle sticks from the Party of Pork last summer.
Drunken Sows, bourbon with ginger ale and a swizzle stick of crispy fried bacon.
( Read more... )

I haven't posted all month, mostly because work has been insane. Really. I think one of my technical editors actually had kittens ( Read more... )

If only I'd known! I wouldn't have changed the date of the bacon explosion party, because this Saturday is Ducal, LoudBand camp, and my semiannual visit to my parents, but maybe I'll take some Dittmer's bacon down for my dad. http://internationalbaconday.blogspot.com/2008/01/welcome-to-international-bacon-day_20.html
eta: My BiL, Peter, who sent me ( Read more... )

Some of you might remember a few weeks ago when I wrote about making the bacon explosion. I tried a variant on it last night, in hopes of making something that was tasty but would only kill us slowly.
1 12-oz package of applewood bacon from Trader Joe’s
1 1-pound-ish pork loin
about 8 garlic cloves, sliced paper-thin
about 1/4 a bottle of Mo's Philthy ( Read more... )

Today I finally made the bacon explosion I posted about a while back.
The recipe did not fill me with confidence, as there a few bits that did not math out correctly.
I started with:
3 12-oz packages of applewood bacon from Trader Joe’s
1 cup chopped bacon bits (Dittmer’s bacon)
½ cup finely shredded cheese (Rey extra aged gouda from Holland)
2 ( Read more... )

Every year GM has a dinner for his squires and apprentices. We don't usually have a themed dinner, but for this year I decided early I wanted to do a "everything but the squeal" pork dinner. I didn't succeed as well a s I wanted, partly because I didn't find a way to fix pork liver such that I liked it. But the dishes we ended up serving were good ( Read more... )

More than a heart was meant to take. It takes a minute to load, I think because there's many pictures. Link courtesy of Wilhelm von Homburg.

I can't imagine anything that will sound good for dinner after reading that page. I'm going to be bemoaning the lack of bacon in my office for the rest of the afternoon.