A Market Day Post - Not at the market, but here's what we're doing today ...
I've been working a lot of hours the past couple weeks covering other staff's vacation time, so with only one day off - today - I decided, much as I hate to miss a market, to stay home and catch up on some things.
One of the things I need to catch up on is BACON.
I love bacon, I love pancetta, and thanks to Michael Ruhlman I no longer fear making ( Read more... )
One of the things I need to catch up on is BACON.
I love bacon, I love pancetta, and thanks to Michael Ruhlman I no longer fear making ( Read more... )
Comments 3
Nope. Pig, salt, sugar, nitrite, and smoke. Period. You want other flavors, you add them when you fry the bacon. (And I've been buying "uncured" - nitrite-free - bacon from Whole Foods for a year or two now, although there's no particular reason for it.)
I wonder how small a piece of pig I can cure? (My fridge is on the small end of average-size.) And I don't have a smoker, but smokiness is an absolute requirement for bacon in my interpretation. Maybe if I used smoked salt instead of plain salt?
BACON!
(*) I'm violently allergic to garlic, and every other member of the Allium family.
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May all your satisfactions be major, and may some of your acquisitions be Minor.
My typical breakfast these days is eight eggs and and eight ounces of bacon. Quite nice - though I'd love to find a local restaurant that does a good full English breakfast, and I fondly remember breakfasts with Canadian bacon from our visits in your neck of the woods.
===|==============/ Keith DeHavelle
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while the weather is slightly less than stellar, we shall go to the beach anyway - as it is, one of the rare few days when James and I both have the day off.
However, the meat of the celebrating the big 5*0 will be saved for next weekend when we shall be in the company of fine friends and family celebrating the nuptials of James's nephew in Sonoma.
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