Comments on: Making Bacon http://www.mylifeasafoodie.com/2009/10/18/making-bacon/ a podcast exploring food and food culture Thu, 12 Jan 2012 02:18:49 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Phil http://www.mylifeasafoodie.com/2009/10/18/making-bacon/#comment-862 Phil Fri, 13 Nov 2009 01:24:21 +0000 http://mylifeasafoodie.com/?p=477#comment-862 Thanks Hutch. That was a really nice post Doug wrote. He's a good friend. Your jams and pickles sound great! I love hearing stories like this. It's great when we can do sustainable things like growing our own food, then sharing it with everyone. Making bacon has been one of the coolest things I've done all year, and I've done a lot of cool things this year. If you do it, come back here and let us know how it turns out! Thanks again for your comments. Thanks Hutch. That was a really nice post Doug wrote. He’s a good friend.

Your jams and pickles sound great! I love hearing stories like this. It’s great when we can do sustainable things like growing our own food, then sharing it with everyone. Making bacon has been one of the coolest things I’ve done all year, and I’ve done a lot of cool things this year.

If you do it, come back here and let us know how it turns out! Thanks again for your comments.

]]> By: Hutch Jr. http://www.mylifeasafoodie.com/2009/10/18/making-bacon/#comment-861 Hutch Jr. Thu, 12 Nov 2009 03:18:40 +0000 http://mylifeasafoodie.com/?p=477#comment-861 Hold on.....I'm catching my breath...ok this year I used my garden to make black raspberry jam, sweet pickles (I had to augment with store bought cucumbers) sweet-hot jabanero pickles, sauerkraut, pumpkin pie and seeds and this winter will give up plenty red gravy. I am going to make bacon as my next project, thanks for the post and I will buy the book. BTW got pointed here from reading My Blog N'at http://www.douglasderda.com/blog/ Hold on…..I’m catching my breath…ok this year I used my garden to make black raspberry jam, sweet pickles (I had to augment with store bought cucumbers) sweet-hot jabanero pickles, sauerkraut, pumpkin pie and seeds and this winter will give up plenty red gravy. I am going to make bacon as my next project, thanks for the post and I will buy the book. BTW got pointed here from reading My Blog N’at http://www.douglasderda.com/blog/

]]> By: My blog n’at » Do It Yourself: BACON!!! http://www.mylifeasafoodie.com/2009/10/18/making-bacon/#comment-860 My blog n’at » Do It Yourself: BACON!!! Wed, 11 Nov 2009 18:12:28 +0000 http://mylifeasafoodie.com/?p=477#comment-860 [...] Read about the bacon process here [...] [...] Read about the bacon process here [...]

]]> By: Phil http://www.mylifeasafoodie.com/2009/10/18/making-bacon/#comment-859 Phil Wed, 04 Nov 2009 17:42:42 +0000 http://mylifeasafoodie.com/?p=477#comment-859 Bob, that was the funniest commentary ever! :-) I'm really glad you liked the bacon, and the next time we get together I'll definitely hit you with more. I have more bellies on the cure now - one sweet and one savory. Interested to see how the savory bacon tastes. You're a funny man (and a good friend). Cheers!! Bob, that was the funniest commentary ever! :-) I’m really glad you liked the bacon, and the next time we get together I’ll definitely hit you with more. I have more bellies on the cure now – one sweet and one savory. Interested to see how the savory bacon tastes.

You’re a funny man (and a good friend). Cheers!!

]]> By: Bob Merrick http://www.mylifeasafoodie.com/2009/10/18/making-bacon/#comment-858 Bob Merrick Wed, 04 Nov 2009 17:21:13 +0000 http://mylifeasafoodie.com/?p=477#comment-858 I'm so glad I am taking a moment this morning (finally) with my Google Reader and seeing this post! I completely forgot to tell you how mindblowinglyfuckingAwesome this bacon was!!! For anyone wondering, Phil was gracious enough to send me home with about 5 slices and I cooked it the second I woke up. It was thick and meaty, just how I like it. Wow that sounds... ah fuck it, it's true on every count! THANK YOU AGAIN! I will be the dog on my hands and knees begging for scraps the next time I find out you are making more. Yeah, I know how that sounds too, but I really don't care! I’m so glad I am taking a moment this morning (finally) with my Google Reader and seeing this post! I completely forgot to tell you how mindblowinglyfuckingAwesome this bacon was!!! For anyone wondering, Phil was gracious enough to send me home with about 5 slices and I cooked it the second I woke up. It was thick and meaty, just how I like it. Wow that sounds… ah fuck it, it’s true on every count! THANK YOU AGAIN! I will be the dog on my hands and knees begging for scraps the next time I find out you are making more. Yeah, I know how that sounds too, but I really don’t care!

]]> By: ocbrasileiro http://www.mylifeasafoodie.com/2009/10/18/making-bacon/#comment-857 ocbrasileiro Sat, 24 Oct 2009 13:37:02 +0000 http://mylifeasafoodie.com/?p=477#comment-857 Meat heaven but they don't smoke the bacon. Just cured. What took my taste buds home was the apple wood smoke. Meat heaven but they don’t smoke the bacon. Just cured. What took my taste buds home was the apple wood smoke.

]]> By: Phil http://www.mylifeasafoodie.com/2009/10/18/making-bacon/#comment-856 Phil Sat, 24 Oct 2009 00:27:07 +0000 http://mylifeasafoodie.com/?p=477#comment-856 Yo, Brad -- They should put that sandwich in a centerfold because I think I'm in love. Next time, fatter slices for sure. That's sinful, and I have to have it. Thanks for the tip, and the link. My cardiologist sends his regards as well. Yo, Brad — They should put that sandwich in a centerfold because I think I’m in love.

Next time, fatter slices for sure. That’s sinful, and I have to have it. Thanks for the tip, and the link. My cardiologist sends his regards as well.

]]> By: Brad http://www.mylifeasafoodie.com/2009/10/18/making-bacon/#comment-855 Brad Fri, 23 Oct 2009 23:12:08 +0000 http://mylifeasafoodie.com/?p=477#comment-855 Phil Now that you have bacon, cook the bacon like this: http://blog.ruhlman.com/ruhlmancom/2009/09/my-blt-from-scratch.html PLUS: You don't have to worry about cutting thin slices NEGATIVE: You will run out of fresh cured bacon a lot faster PLUS: You now have an excuse to make more BIG PLUS: One of the best fucking things I have ever eatin Phil
Now that you have bacon, cook the bacon like this:
http://blog.ruhlman.com/ruhlmancom/2009/09/my-blt-from-scratch.html

PLUS: You don’t have to worry about cutting thin slices
NEGATIVE: You will run out of fresh cured bacon a lot faster
PLUS: You now have an excuse to make more
BIG PLUS: One of the best fucking things I have ever eatin

]]> By: Phil http://www.mylifeasafoodie.com/2009/10/18/making-bacon/#comment-854 Phil Fri, 23 Oct 2009 21:09:37 +0000 http://mylifeasafoodie.com/?p=477#comment-854 Dude, I'm sure Brazil has a ton of bacon! It's meat heaven down there, man. Dude, I’m sure Brazil has a ton of bacon! It’s meat heaven down there, man.

]]> By: Phil http://www.mylifeasafoodie.com/2009/10/18/making-bacon/#comment-853 Phil Fri, 23 Oct 2009 21:09:02 +0000 http://mylifeasafoodie.com/?p=477#comment-853 Thank you Jackie! Please let us know how the lamb prosciutto turns out. That sounds incredible. You're far braver than I! Thank you Jackie! Please let us know how the lamb prosciutto turns out. That sounds incredible. You’re far braver than I!

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