Thinking of SY, just watched Jacques Pepin do the "snotty" less than cooked egg thing in a couple of dishes. Last night Zimmern had a goober burger, burger smothered in peanut butter and mayo, even I would put that in my mouth.
I made Bacon Jam and Bacon Butter last night. It will be interesting to see how they turned out. I'll probably try them this weekend when I make eggs, grits and bacon after riding my bicycle.
Bacon butter: Did you do it by hand or use butter to start? I admire those who churn it themselves.
Bacon Jam: Not had it. Interested in hearing about it.
Bacon Jam: Not had it. Interested in hearing about it.
Frankly, at least here, it is very hard ti find a good Bacon (at least good meat to make short.... and it makes all the différences- for the ones who knew a pork, see it growing with good food, then transform it in food... it can be sublim.... but frankly again if not knowing a farmer which make it without médecines, hormones, and give him acomes of oak tree.... forgett it : Oh what is this horrible water when cooking Bacon these days ! 😡 )
It is just that: Water although I have no idea how they get it into the bacon.
If you read the small print on packed bacon cheaper versions are only about 85% pork while some better ones are 96%. The difference is water.
It's the brine. If you make you own bacon, you have to dry it for a day before packaging. Commercially they don't want it dry.
I stopped making my own when pork belly became more expensive than commercial bacon.
I stopped making my own when pork belly became more expensive than commercial bacon.
Mark, just saw your sous vide post. I am a BGE (big green egg) user. I am thinking combine the two for perhaps a wonderful flavor set. But playing with a torch looks like fun.
David
David
salted water, hormons,
There is as much difference between a good pork and a bad one than between a Altec A5 and the little radio of my grand uncle.... and it is older than a A5 !
**** the industrials !... sorry I loose my nerves when it is about food ! They succeed even to make heavier the fischs...
I use a temperature controlled cooktop. Either induction or resistive electric. It seems the secret is to get the eggs to cook without too much heat. I do lightly butter pans if they are not cast iron. I can't give you an exact temperature as it depends on how high you are above sea level, your patience and exactly how you like them. Once you get the time and temperature you can pretty much ignore them while cooking.
However for sausages 160 to 165 F cooks them wonderfully without burning. Just be sure the entire sausage is completely heated.
Fried eggs are one thing, omelettes another. But there are ways to simplify omelettes.
The main difference is that all the crap they spray and otherwise get into or onto the fish gets quickly dispersed as the farms are inevitably somewhere where there is a steady reliable current to keep oxygen levels up so they end up using much more turning underwater ecosystems into aquatic deserts for many miles beyond the actual farm.
And at least in the UK a pesticide allowed for fish has been banned for land use world wide for 30 years or so.
Water
Salt
Sugar
Curing Salt (Nitrite)
Liquid smoke
Assorted other flavouring(s)
I think the hormones are while the pig is still alive.