Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Bacon With A Major Attitude


Recommended Posts

Still bothered from last night. I am writing to you all for your opinion. Was at a very popular BBQ place in Brooklyn (will leave nameless for now) that sells meat by the pound. In addition to my brisket and pork belly order, I ordered a 1/2 pound of raw house-cured bacon. I have ordered this before and loved, loved, loved it. On my last order of the bacon, they sliced the meat long and thick, ala Peter Luger's (fried up, it was unreal). Now this time, the BBQ slicer/counter guy called the back of the house guy and summoned the bacon. It weighed 1lb so he cut the rectangle in half, making 2 squares, one of which was supposed to be mine. Well, who orders a 4"x5" block of raw BACON that when sliced up and cooked would be nothing more than niblets. Still wanting the goodness I acquiesced and watched as he began to wrap the block unsliced. I said "Bud, could you slice that?" He said "NO" straight out. I was like WTF, are you F-ing kidding me? The bacon sells for $10.50 a pound, which to me is a price that warrants slicing if I so choose. My favorite butcher, Fiacco's in Brooklyn, charges $5.99 a pound and we all know the Oscar Meyer stuff is $3-$5 a pound. Back to the counter guy, so after he said "NO" he said "Why, you can't slice it yourself," to which I replied "No, for the price I would like it sliced." He said, "Can't do it." I said, "Don't want it." I ate my cue, which was amazing, but was bothered by the attitude and still am. Shouldn't the paying customer have a legitimate say? Am I way off here people? What's up with these BROOKLYNY HIPSTER attitudes?

FYI: I will attempt a bacon purchase again and will preface my wants and needs. Sad I didn't have it this AM when I woke up.

"I bid you peace, until we meet again"

~Frugal Gourmet Jeff Smith

Link to post
Share on other sites

Take your business elsewhere. Ain't no bacon worth that attitude.

This is my skillet. There are many like it, but this one is mine. My skillet is my best friend. It is my life. I must master it, as I must master my life. Without me my skillet is useless. Without my skillet, I am useless. I must season my skillet well. I will. Before God I swear this creed. My skillet and myself are the makers of my meal. We are the masters of our kitchen. So be it, until there are no ingredients, but dinner. Amen.

Link to post
Share on other sites

What was he, new there? Seriously, I'd call speak to the manager to let him knowwhat you 'd like to buy. Preorder, so to speak.

If that doesn't work, there;s plenty of other bacon out there. These kids need to leavn some manners- Screw being treated like that!

Edited by butterscotch (log)
Link to post
Share on other sites

Guessing he didn't want to break down clean and sanitize the slicer so he could continue to serve cooked meats....just guessing and assuming it would have been the same slicer

T

The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

My Webpage

garden state motorcyle association

Link to post
Share on other sites

Seriously, turning that bacon into a cube should already have meant a good talking-to by his manager. Secondly, refusing to slice *bacon*?! And then acting like you were the idiot for asking for it? :blink:

Link to post
Share on other sites
  • Similar Content

    • By daniel123456789876543
      I have been making pancetta for the first time. I have experience with the curing process doing things like bacon and cold smoked salmon in the past but this is the first time I have ever hanged anything.
       
      After a week of curing it has had 11 days  hanging so far (I was planning on taking it to 28 days hanging) Although I foolishly forgot to weigh it. 
      It smells really good like some awesome salami and the outer rim of the pancetta looks lovely and rich and dark.
      It was a recipe by Kuhlman in one of their charcuterie books.
      But when I inspected it today it had the mould growing on it as in the pics below. I have since scrubbed the mould off with white wine vinegar and returned it to the cellar. Is it wise to continue?
       
      Daniel
       
       
       


    • By liuzhou
      Following my posting a supermarket bought roast rabbit in the Dinner topic, @Anna N expressed her surprise at my local supermarkets selling such things just like in the west supermarkets sell rotisserie chickens. I promised to photograph the pre-cooked food round these parts.

      I can't identify them all, so have fun guessing!



      Rabbit
       

      Chicken x 2
       

       

       

      Duck
       

       

       

      Chicken feet
       

      Duck Feet
       

      Pig's Ear
       

       

      Pork Intestine Rolls
       

       

      Stewed River Snails
       

      Stewed Duck Feet (often served with the snails above)


       

      Beef
       

      Pork
       

      Beijing  Duck gets its own counter.
       
      More pre-cooked food to come. Apologies for some bady lit images - I guess the designers didn't figure on nosy foreigners inspecting the goods and disseminating pictures worldwide.
    • By DanM
      Normally, the local market has bresaola in tissue paper thin slices. Today they also had packages in small dice, probably the leftover ends, bits and pieces. Any thoughts on how to enjoy them, besides nibbling on it? 
       
      Thank you!
    • By kayb
      Linguine with Squash, Goat Cheese and Bacon
      Serves 4 as Main Dishor 6 as Side.
      I stumbled on this while looking for recipes with goat cheese. It's from Real Simple (and it is!). I couldn't imagine the combination of flavors, but it was wonderful.

      6 slices bacon
      1 2- to 2 ½-pound butternut squash—peeled, seeded, and diced (4 to 5 cups)
      2 cloves garlic, minced
      1-1/2 c chicken broth
      1 tsp kosher salt
      4 oz soft goat cheese, crumbled
      1 lb linguine, cooked
      1 T olive oil
      2 tsp freshly ground black pepper

      Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on a paper towel, then crumble or break into pieces; set aside. Drain all but about 2 tablespoons of the bacon fat from the skillet. Add the squash and garlic to the skillet and sauté over medium heat for 3 to 5 minutes. Stir in the broth and salt. Cover and simmer, stirring occasionally, until the squash is cooked through and softened, 20 to 25 minutes. Add half the goat cheese and stir well to combine. Place the cooked linguine in a large bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olive oil and add the reserved bacon, the remaining goat cheese, and the pepper. Serve immediately.
      Keywords: Main Dish, Easy, Vegetables, Dinner
      ( RG2158 )
    • By phatj
      Duck Leg Confit Potstickers
      Serves 4 as Appetizer.
      These are seriously decadent potstickers.
      I devised this recipe as part of a Duck Three Ways dinner wherein over the course of three days I dismantled a whole duck using various parts for various things, including rendering fat, making stock and confiting the legs. If you're super-ambitious and do it my way, you'll have duck stock and duck fat on hand as this recipe calls for; otherwise, substitute chicken stock and peanut oil or whatever you have on hand.

      2 confited duck legs, bones discarded and meat shredded
      2 c sliced shiitake caps
      1/2 c sliced scallions
      splash fish sauce
      1 tsp grated fresh ginger
      1 tsp grated fresh garlic
      pinch Five Spice powder
      pot sticker wrappers
      3 c duck stock
      3 T duck fat

      1. Saute shiitakes in duck fat over high heat until most liquid has evaporated and they are beginning to brown.
      Meanwhile, reduce about 1 C duck stock in a small saucepan over medium heat until it's almost syrupy in consistency and tastes sweet.
      Also, warm a couple of cups of unreduced duck stock over low heat in another saucepan.
      2. Combine mushrooms, duck meat, scallions, fish sauce, ginger, garlic and Five Spice powder in a bowl.
      3. Place a teaspoon or so of the duck mixture in the center of a potsticker wrapper; wet half of the edge with water and seal, pinching and pleating one side.
      If you prepare more potstickers than you're going to want to eat, they can be frozen on cookie sheets then put into freezer bags for later.
      4. When all potstickers are sealed, heat a flat-bottomed pan over medium-high heat, melt enough duck fat to thinly cover the bottom, then add the potstickers.
      5. Cook undisturbed until the bottoms are browned, 3-5 minutes, then enough unreduced duck stock to cover the bottom of the pan about 1/2 inch deep and cover the pan.
      6. Cook until most liquid is absorbed, then uncover and cook until remaining liquid evaporates.
      While potstickers are cooking, make a dipping sauce by combining the reduced duck stock 1:1 with soy sauce, then adding a little rice vinegar, brown sugar (if the duck stock isn't sweet enough), and sesame oil.
      Serve potstickers immediately when done.
      Keywords: Hors d'oeuvre, Appetizer, Intermediate, Duck, Dinner, Chinese
      ( RG2052 )
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...