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.

Showcasing Bacon


Chris Amirault
 Share

Recommended Posts

I have to add Shaya's saffron risotto with a bacon (or pancetta)-mushroom-endive garnish...totally delicious. I made some a few weeks ago and added peas to mine.

Edited by Megan Blocker (log)

"We had dry martinis; great wing-shaped glasses of perfumed fire, tangy as the early morning air." - Elaine Dundy, The Dud Avocado

Queenie Takes Manhattan

eG Foodblogs: 2006 - 2007

Link to comment
Share on other sites

Bryan, you of all people ought to be curing your own bacon, man. Pick up a Niman Ranch pork belly (which can look like Kobe beef if you find the right one), cure it, roast it in your oven, and you'll be a happy clam. You'd probably have the gumption to figger how to smoke the damned thing in your dorm room to boot!

Chris Amirault

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Link to comment
Share on other sites

  • 2 years later...

When I make my own bacon I always end up with a fair bit of "trim" left over from slicing it. Does anyone have any good suggestions for what do do with it? I typically fry it up and add onions and garlic to flavor a big pot of beans, but I'd love some ideas for other things to do with these heavily-flavored end-bits.

Chris Hennes
Director of Operations
chennes@egullet.org

Link to comment
Share on other sites

When I make my own bacon I always end up with a fair bit of "trim" left over from slicing it. Does anyone have any good suggestions for what do do with it? I typically fry it up and add onions and garlic to flavor a big pot of beans, but I'd love some ideas for other things to do with these heavily-flavored end-bits.

Definitely use them as crumbles for salads, eggs, potatoes, etc. the stronger flavor will provide a great accent.

I personally love a crispy bacon and peanut butter (crunchy) on toasted sourdough bread sandwich!

I've learned that artificial intelligence is no match for natural stupidity.

Link to comment
Share on other sites

The following item was posted on another (non-food-related) forum and yet again I am reminded of how unfair it is that I cannot have chocolate.

Mo's Bacon Bar

I know there was some discussion of bacon mated with chocolate in one topic but I couldn't find it.

The item is described as an "exotic candy bar"

Has anyone tried it and if so, would it make a good gift for a person who is wild about bacon and chocolate?

Inquiring minds would like to know.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

Link to comment
Share on other sites

The following item was posted on another (non-food-related) forum and yet again I am reminded of how unfair it is that I cannot have chocolate.

Mo's Bacon Bar

I know there was some discussion of bacon mated with chocolate in one topic but I couldn't find it.

The item is described as an "exotic candy bar" 

Has anyone tried it and if so, would it make a good gift for a person who is wild about bacon and chocolate?

Inquiring minds would like to know.

I've had it - it's pretty good. The bacon doesn't come across as very "bacony" though: more like little salty nuggets in the chocolate. There is a slight hint of bacon, but I think if you didn't know what it was that would not be your first guess. I just like the combination of salt and chocolate...

Chris Hennes
Director of Operations
chennes@egullet.org

Link to comment
Share on other sites

Bryan, you of all people ought to be curing your own bacon, man. Pick up a Niman Ranch pork belly (which can look like Kobe beef if you find the right one), cure it, roast it in your oven, and you'll be a happy clam. You'd probably have the gumption to figger how to smoke the damned thing in your dorm room to boot!

Agreed. I started curing my own bacon in college. Definitely doable.

Link to comment
Share on other sites

Is there a thread devoted to making bacon? It will be my first time -- so I'm hoping for one with lots of pictures and instructions detailing what to do.

Thanks

Try the forum link below: "making bacon"

The taste of home made bacon is hard to describe but once tried, you'll never go back to shop bought.

Have fun :)

http://forums.egullet.org/index.php?showto...115638&hl=bacon

Nick Reynolds, aka "nickrey"

"The Internet is full of false information." Plato
My eG Foodblog

Link to comment
Share on other sites

Bacon...is grand.

I love the chicken livers wrapped in bacon - my mother used to make these. I wrapped some sea scallops in bacon the other night. A good BLT - an awesome juicy tomato, some arugula and a homemade mayo.

I am particularly fond of apple, bleu cheese and bacon cheesecake and chocolate bacon blondies - who am I kidding chocolate and bacon...that's a winner for me already.

Whoever said that man cannot live by bread alone...simply did not know me.
Link to comment
Share on other sites

 Share

  • 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...