Bacon! Bacon! Bacon! (Loose Links)
¶ What do you know: hardly have the electrons dried on my carbonara piece than Jason Kottke posts a link to Bacontarian, a collaborative Web log devoted to smoked pork. It's a brand-new site, and who knows where it will go, but follow it I must. And the links! Here's one that I won't even identify - be careful if you're at work, Oh, what the hell. I told them my zip code to see what would happen, and I got the following message:
Your zip code 10028 is covered by our New York office.
Due to overwhelming demand, there are currently no BaconWhores appointments available in the next two weeks. Check back soon for updated availability!
Right. Somebody sure had nothing to do one weekend. Soon I was at IHeartBacon, a serious cooking site from Seattle, which took me to Rate the Bacon, which is simply odd. Don't forget the Bacon of the Month Club! I'm afraid that I'm not ready for its level of commitment. When I order bacon my mail, I go to Nueske's. Nueske's bacon is smoked in applewood, and it is quite unlike anything that you'll find at the supermarket. But it is also unlike those nitrate-free bacons, which always taste like smoked salmon. I love smoked salmon, but not when I'm in the mood for bacon.
¶ Sometimes I wonder if I invented the peanut butter and bacon sandwich. Nobody ever seems to have heard of it, and, what's more, people tend to gag when I mention it. But if there were ever two foods more made for each other, that was in another world. This is a very high sodium treat, though, so I've been avoiding it. My mother made them for us when I was little - I think. Maybe my father liked them. I really don't remember. But they're delicious, and I don't really have to tell you that they're made of two slices of white toast, three slices of crisp bacon, and a spread of peanut butter. Note: take small bites and prepare to chew. Recommended for insomniacs. By the way, there are some kinky varieties out there. Mozzarella? Celery?
¶ Why "Canadian bacon"? Canadian bacon is smoked loin, not belly. That's why it's so lean, and impossible to fry without a little butter. There is no lard to render. But of course it's just right for Eggs Benedict, where true bacon would be much too salty and ham - well, hammy.
¶ Dietz & Watson explains the world of cured meats and sausage, or at least that part of the world in which it traffics.
Comments
If you think lead is heavy, try the bacon/peanut butter sandwhich, especially if you need to stay awake for the night..........I mean all night.
Posted by: PPOQ | February 24, 2005 12:52 PM
PB&B: Definitely a big gag from my corner. I'm allergic to peanuts anyway. (Not that I'm going to attempt to simulate the experience using soy nut butter.)
If you like-a the smoked pork, I have two words for you. Those who know it should genuflect:
Jamón Iberico.
Unfortunately, it's not kosher--ahem--for import into the US due to USDA rules; the closest we can get is Jamón Serrano, which isn't quite as good (though it can be pretty good), and is even so pretty hard to find. There is a single vendor which uses some complex mechanism to slaughter the pigs in some USDA-approved abbatoir somewhere else in the EU prior to importation, and you can only get it by ordering an entire leg one year in advance.
Posted by: Max | February 24, 2005 01:11 PM
Hey Pourover,
Those are some great links. Baconwhores is too funny--and I got the same exact message. Hmmmm. Did you see the latest spread in Saveur Magazine? I opened it up last night and almost had a heart attack. It was all about bacon. They had a recipe for TEMPURA bacon, peanut-butter and bacon TRUFFLES, and a Stilton and bacon cheesecake. I'm going to have to try them ALL!
Posted by: megwoo | February 24, 2005 02:13 PM