Category — Education
This post popped up in my inbox last night and I got to tell you…I admire his work!
Michael Pusateri is this man’s name and making his own bacon seems to be his new game.
He went from a slab of pork belly like this…
To wonderful smoked bacon like this…
FANTASTIC!Â I say to you sir, job well done!Â Even went as far as creating a smoker out of a trash can!
I’m tempted to try myself…run down to Eastern Market and grab me some pig…where can I find a smoker???Â Oh and I need a slicer…
See the rest of his post HERE.Â
Know we know how to make delicious bacon ourselves…and as always “Knowing is half the battle!”
Originally posted 2009-04-23 12:26:57.
April 15, 2013 1 Comment
and knowing is half the battle…
DEAR ABBY: What is the proper way to eat bacon in a restaurant? My son says that bacon is finger food and can be picked up with your fingers.
I like to cut the bacon strips into bite-sized pieces that can fit on a fork to be eaten without getting my fingers greasy. — MOTHER KNOWS BEST
DEAR MOTHER: It depends upon how you like your bacon cooked. According to Emily Post, bacon can be eaten as a finger food “when it is dry, crisp and served whole. If the bacon is broken into bits, served in thick slices (as with Canadian bacon) or limp, eat it with knife and fork as you would any other meat.”
Originally posted 2009-06-03 12:23:36.
February 9, 2013 No Comments
Some basic “classifications” of bacon that you should know:
Canadian bacon: Oval-shaped cut from pork loin; looks like ham; lean, cured, lightly smoked; called “back bacon” in Canada.
Country-style bacon: Can refer to any thick-sliced bacon; can also be salty, cured, heavily smoked bacon from the same hogs as country hams.
Jowl bacon: Typically a Southern variety cut from pork cheek; cured and smoked like regular bacon, but contains more fat.
Pancetta: Dry-cured pork belly, typically not smoked; often from Italy, but also made in the U.S.; usually rolled and sliced quite thin.
Streaky bacon: British term for typical American supermarket bacon.
Salt pork: Mostly fat, with a little lean, from cured pork belly; not smoked; sometimes called “streak o’ lean;” used mostly for flavoring.
Source: “The Bacon Cookbook” by James Villas (Wiley, $35)
Originally posted 2009-03-07 07:30:44.
January 4, 2013 No Comments
As football “officially” started tonight I have decided that TDB needs an “official team” to root for.
Now of course, I will follow my Lions (regardless of record) and my Michigan State Spartans (regradless of record) but those are biased, partisan choices. No, I needed to find a team we could all get behind.
Enter Bacon Academy in Colchester, CT.
Let’s learn more about Bacon…this from the Colchester Public School’s website:
Bacon Academy is Colchester’s public high school, serving students in grades 9-12.
Bacon Academy began, as most enduring notions of quality begin, as a vision. In 1803, Pierpoint Bacon donated $35,000, and the vision that would become this exceptional institution began to flourish, and with it, the qualities of respect and pride which would become synonymous with Bacon Academy.
Can I ask you, is there a better team for us to follow? I don’t think so!
So every Monday during the football season I’ll be providing that previous Saturday’s results. Along the way, we’ll learn more about our adopted team.
Go BACON (Academy Bobcats…yes, the Bobcats, we’ll talk about that later)!
September 9, 2010 1 Comment
This could come in handy down here in New Orleans…might have to beta test it…Â
Bacon sandwiches cure hangovers!!
Researchers claim food also speeds up the metabolism helping the body get rid of the booze more quickly.
Elin Roberts, of Newcastle University’s Centre for Life said: “Food doesn’t soak up the alcohol but it does increase your metabolism helping you deal with the after-effects of over indulgence. So food will often help you feel better.
Ms Roberts told The Mirror: “Bingeing on alcohol depletes neurotransmitters too, but bacon contains a high level of aminos which tops these up, giving you a clearer head.”
From the “Telegraph“ Click for the rest of the article.
April 26, 2009 1 Comment
So I wake up this morning and pop down to my computer to check emails before starting the day and I see this from a former colleague of mine, Rob (SHOUT OUT)…
“You’re doing it all wrong”
I’m doing what wrong?Â I mean, that could apply to a number of things (just ask Better Half).
Then I click on the link and this is what I find…
http://www.chow.com/stories/11089?tag=main_body;item-Story-11089Â (sorry – couldn’t get the video to embed)
It’s some dude telling me that I am cooking bacon the wrong way and then proceeds to show the “correct” way to make bacon.
Now, I agree that what he is showing is a proper way to cook bacon.Â The biggest point is using a low heat and getting the skillet hot before placing any bacon in the pan.Â But to say that I am cooking my bacon incorrectly, well sir, I just won’t stands for it!
Evidently I am not alone either if you scroll down and read all the comments.Â Most people, including yours truly, take advantage of the oven method.Â No fuss, no muss and my bacon comes out looking just like his “correct” bacon EVERY TIME!
Still, some good advice for “novice” bacon makers out there.
Oh and Rob – suck it!Â
April 20, 2009 1 Comment