My Japanese-American friend who moved back to Japan about ten years ago has been harassing me ever since for certain American-style products. Does anyone know a Japanese source for properly cured pork? Nothing fancy, just standard smoked slices. Alternatively, does anyone have a way to get cheap legal American meat into Japanese hands without too much hassle? Since my friend is behaving a lot like a desperate junky, I will assume he is willing to pay a premium for this service.
Last month, I cooked some orzo with bacon fat and mixed kale, mushrooms, bacon ends, and some cheese in. It was delicious. I had the last serving in my freezer and pulled it out this morning (5.5 hours ago). It has been sitting in my purse since then. It is still cold to the touch. Can I eat it for a late lunch? [more inside]
I'm going to splurge on some Burgers' Smokehouse Thick Bacon Steaks for dinner tonight. What can I cook that will really take advantage of having super thick flavorful bacon? [more inside]
So I've got a slab of bacon curing in the fridge (in spices, salt, sugar + sodium nitrite). It's been in there for 3 days, out of the eventual 7-10 it will cure. I want to make carbonera tonight, and would love to use this certainly-much-yummier bacon than the normal store bought stuff. Any contraindications to eating half-cured bacon?
I left an unopened package of bacon on the counter for 24 hours. Can I eat it (after cooking, of course)? [more inside]
I have a beautiful, just shot wild goose! Except I didn't expect to receive a wild rather than tame goose, and I have no bacon or other fat to cover it in. How can I cook this without turning it into leather? Help? [more inside]
I cook about a pound of bacon a week, and in the process generate a pretty healthy amount of bacon fat. I like to keep and use it, rather than throw it out, but my store of bacon fat has slowly been outstripping the rate at which I use it in cooking. So: what are some good uses (delicious recipes or otherwise) for my bacon fat horde?
Last week, on impulse, I bought a pork belly from the farmers market. After consulting Ruhlman's Charcuterie, I realized I had no curing salt (aka Prague Powder, aka sodium nitrite) at home, and no one around me sold it. Rather than toss the belly in the freezer until I could buy some by mail (again, Impulsive Pork Belly Buyer), I found a bunch of non-curing salt cure recipes, and settled on 2.5 parts kosher salt to 1 part sugar with a heap of pepper. The belly's been sitting in the fridge for the past week. It smells fine. It feels firm. I am prepared to hot smoke it tomorrow, and now I'm panicking because of a bunch of smoker/BBQ posts I've read that say I'm dooming myself and my family to botulism. Am I? [more inside]
Does anyone have any recommendations or experience with bacon of the month clubs? [more inside]
We left a Tupperware tub of turkey bacon on top of the refrigerator for about 12 hours. One package still sealed, one already open. Safe to eat or am I making an early morning run to the grocery store tomorrow?
Is it ok to mail a jar of "bacon jam? that I made? [more inside]
I'm considering making some mayonnaise with bacon grease. I'd love some input on the idea. [more inside]
Where can I buy better bacon? I would be loathe to complain about any bacon, but let's be honest, grocery store bacon really pales in comparison to what you can get at good local restaurants. I'm in Sacramento. [more inside]
Are the nitrites in cured meats dangerous when ascorbic or erythorbic acid is used to inhibit the formation of nitrosamines? [more inside]
Maple Bacon Vodka experiments. What other herbs, spices, or other sundry flavors could/should I toss in that would add a third level of yummyness? [more inside]
Seeking bacon-waffles in the Boston Metropolitan area? [more inside]
Cocktail ideas for home-infused vodkas: Strawberry, cantaloupe, vanilla-caramel, chai tea, tea with lemon and honey, bacon. [more inside]
Am I misunderstanding how to read basic nutrition labels? Please help me figure out how much of what is in my package of bacon. [more inside]
I need a metal rack/grid for cooking bacon in a pyrex container in an oven. Anyone have a good suggestion? [more inside]
What to do with a dead pig? [more inside]
What is wrong with this bacon? (High-res scan inside) [more inside]
Where can I buy Camel bacon by mail order? I know this exists and is made in Australia, but where can I buy some? [more inside]
Can I infuse vinegar with cooked bacon? [more inside]
What am I supposed to do with 15 pounds of bacon? [more inside]
So, I had probable Swine Flu (H1N1) - do I still need the vaccine? If so, when should I get it? [more inside]
Safe to eat raw refrozen meats that've been defrosted several times? [more inside]
What do I do with smoked rib bacon? [more inside]
SmokeDetectorFilter: When my smoke detectors go off and I press their happy buttons, why don't they shush? How do I make them shush? [more inside]
Calling all chefs! I would like to make this recipe for dinner tonight. Can I make the bacon/vinegar/cream sauce a couple hours ahead and reconstitute it right before I serve the dish, or will it end up lumpy and weird? [more inside]
Where did the bacon internet meme come from? [more inside]
What's the best way to freeze bacon? Or should I just leave it in the fridge? [more inside]
A meaty dilemma: I think we served bacon to a vegetarian last night. [more inside]
Booze + chocolate pairing question. [more inside]
I just opened up my box of pork bellies (to cure my own bacon, duh) and discovered that the skin in still on. This wasn't mentioned in my recipe and I can't find any real info about it! Do I leave the skin on? Remove it? Remove it before it's been cured (wet-cure), before it's been cold-smoked, or before I eat it? I'm using the recipe from this episode of Good Eats.
What is the right amount of bacon to add to Rice Krispies treats? [more inside]
This mefi post made me hungry. Are there any restaurants in LA that serve a Full English breakfast? I consulted one of my old coworkers who was in town from Ireland for a while, and the closest he got was buying the fixins from the Irish store on Vine and making it himself.
Mathematics filter: What are the odds of a pair of my friends meeting another couple who are also my friends, but they have never met before? Bonus. This happened on vacation in another city where neither of them, nor I, have ever lived... Is this an example of six degrees of separation?
Foodies: Please help me ID this soup!! Also, what are some of your all time best soup recipes? [more inside]
How can I infuse bacon flavor into vodka? The product doesn't need to be vegan or kosher or anything special---just want to go into a kitchen and whip up some bacon-flavored vodka. [more inside]
I am looking for new, interesting and (perhaps) unconventional bacon flavors. [more inside]
Where in San Francisco can I acquire a Vosges bacon chocolate bar for my birthday? [more inside]
Where can I find food-grade potassium nitrate (A.K.A. saltpetre")? [more inside]
So, bacon. Did it used to be a wholly different foodstuff? I often run across descriptions of bacon as a wartime staple in the 19th and early 20th century--i.e. before refrigeration--wherein it would appear that the bacon was shelf/wagon-stable for months on end. With the bacon we get today (at least in America) refrigeration is absolutely necessary, and once the seal is broken, you have about a week of usability. So what's the deal with old-school bacon? Did the bacon change, or did the people? I must know.
What are some good choices for meat and meat products that do not require refrigeration for 2-3 days? [more inside]
BLTfilter: If I cook up a package of bacon there is a ton of grease left in the pan. Are the calories in the grease included in the nutrition information? [more inside]
I have a question about bacon. And sausage. I currently live in Japan, and the bacon here is...well...different. Try to fry it like American bacon and it just sort of scorches--it's more like regular ham in that respect. The sausage here too is strange, like hot dogs but not as good (if that's even possible). But it's not just Japan... [more inside]
While abroad last fall, I had really awesome sandwhiches. It seemed like every pub we ate in had a brie-and-bacon-on-some-sort-of-bread available. Now that I'm back in the states, I want to know where to find English bacon, or how to substitute for it. [more inside]
I was eating a bacon butty this evening and I was wondering why beef isn't traditionally cut that thinly and cooked in the same way.
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